Parsley
Season: Early Spring
Storage: Wrap in a damp towel and place in the fridge. You can also put them in a cup filled with water like a bouquet of flowers.
Other Names: Rock celery
Fun Facts: While often relegated to just a garnish, parsley brings a lot more to the party! Originating in the Mediterranean region, parsley is packed with nutrients! Even more nutrient dense than kale!! Try sprinkling some leaves into a salad, use it to make tabouli, or whir it into a chimichurri. Mmmm…
Get local parsley by joining our Farm Share or shopping at farmer’s markets, then share your favorite preparations through our Facebook page.
Tabouleh
From The Little Pine, by Lindsey Hyland
Ingredients
Instructions
Note – Miso is a Japanese fermented bean paste with a tangy-salty “umami” flavor. It comes in a variety of styles, the most basic being white, yellow, and red; the white is the mildest and least salty of the bunch. It can be found in the Asian foods aisle of most supermarkets. – Cara Mangini