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

  • 3 bunches fresh parsley

  • 2/3 cup of lemon juice

  • 1/3 cup of olive oil

  • 1 tsp of salt

  • 1 tsp of pepper

  • 1/2 cup cracked bulgur dry (can substitute for 1 1/2 cup cooked/cooled quinoa, or 1 1/2 cup minced cauliflower)

  • 2 cloves of garlic minced

  • 1/2 sweet onion

  • 3 tomatoes

Instructions

  • If you have time, thoroughly rinse the parsley (3 bunches) the night before. Wrap it in paper towels and place it in the fridge. This will make the tabouleh EXTRA crisp! If you don’t have time to rinse the night before, be sure to get the parsley as dry as possible.

  • In a small bowl, combine olive oil (1/3 cup), lemon juice (2/3 cup), salt (1 teaspoon) and pepper (1 teaspoon).

  • Add cracked bulgur (1/2 cup) to the lemon juice/olive oil and let it sit for 30 minutes – 1 hour, depending on how soft you want the bulgur to be. (I usually do this for 30 minutes while I’m chopping everything else)

  • Pick the leaves from the stems of the parsley. I do this by grabbing the bunch of parsley and sliding a sharp knife over the top, then picking out any large stems.

  • Place leaves into the food processor. Pulse the parsley until it is finely chopped using 1 second intervals. Make sure not to pulse too much! Alternatively you can use a knife to chop the parsley.

  • Add minced sweet onion (1/2), minced tomatoes (3 deseeded), minced garlic (2 cloves) and parsley to the bulgur and stir to combine.

    Add more salt/pepper to taste.

    Note: Tabouleh is best served after resting in the fridge overnight.

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

Parsley Crusted Cod

From Taste of Home

Ingredients

  • 3/4 cup dry bread crumbs

  • 1 tablespoon minced fresh parsley

  • 2 teaspoons grated lemon zest

  • 1 garlic clove, minced

  • 1/4 teaspoon kosher salt

  • 1/4 teaspoon pepper

  • 2 tablespoons olive oil

  • 4 cod fillets (6 ounces each)

Instructions

  • In a shallow bowl, combine the first 6 ingredients. Brush oil over 1 side of fillets; gently press into crumb mixture.

  • Place crumb side up in a 13×9-in. baking dish coated with cooking spray. Bake at 400° just until fish begins to flake easily with a fork, 15-20 minutes.

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