...use all that lettuce Herbs: parsley salsa verde (video tutorial & recipe), green sauce for any tender herb (dill, cilantro, basil, parsley, etc.), 15 different pestos Recipes that use a lot of something: sauteed cabbage, leek, cabbage & white bean soup w/ herb stems, parsnip & parsley hash, kale pesto, braised greens, vegetable
ragouts, roasted winter squash & onions w/ tahini lemon sauce, onion tart, cabbage pancakes. Preserve some of your produce: Pickles, Pickled Jalapenos & Carrots (Escabeche), Kimchi, Roasted......
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...local farm (DeNoble Farm in Tillamook, OR) and are available at the Portland Farmers Market on Saturdays. Growing up my mother boiled them and we dipped the leaves and much-anticipated heart in regular store-bought mayo and I loved them that way. Then I spent a lot of time in Italy and learned of the dozens of other ways of preparing them, all of which I loved as well. Most of those preparations–stuffed, grilled, roasted, in a
ragout, in a frittata,......
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...foil for all these green things. May it lift your mood or those at your table! P.S. I seem to be on an Italian kick these days. Here’s a quick TV segment featuring a Spring Vegetable
Ragout. You can employ this method with many different spring vegetables from radishes to fava beans to leeks and garlic scapes. Pasta Carbonara with Green Garlic and Radish Seedlings (or whatever greenery you’d like) If you don’t have radish seedlings......
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…use all that lettuce Herbs: parsley salsa verde (video tutorial & recipe), green sauce for any tender herb (dill, cilantro, basil, parsley, etc.), 15 different pestos Recipes that use a lot of something: sauteed cabbage, leek, cabbage & white bean soup w/ herb stems, parsnip & parsley hash, kale pesto, braised greens, vegetable ragouts, roasted winter squash & onions w/ tahini lemon sauce, onion tart, cabbage pancakes. Preserve some of your produce: Pickles, Pickled Jalapenos & Carrots (Escabeche), Kimchi, Roasted…
…local farm (DeNoble Farm in Tillamook, OR) and are available at the Portland Farmers Market on Saturdays. Growing up my mother boiled them and we dipped the leaves and much-anticipated heart in regular store-bought mayo and I loved them that way. Then I spent a lot of time in Italy and learned of the dozens of other ways of preparing them, all of which I loved as well. Most of those preparations–stuffed, grilled, roasted, in a ragout, in a frittata,…
…foil for all these green things. May it lift your mood or those at your table! P.S. I seem to be on an Italian kick these days. Here’s a quick TV segment featuring a Spring Vegetable Ragout. You can employ this method with many different spring vegetables from radishes to fava beans to leeks and garlic scapes. Pasta Carbonara with Green Garlic and Radish Seedlings (or whatever greenery you’d like) If you don’t have radish seedlings…
