Hi everyone, Jess here to bring you the final pickup of the season! We didn’t eat home today as we spent most of the day at a memorial for a very dear old family friend. Many of the memories were shared in potluck form, and tasting the dishes of my childhood really brought me back to those old times. Food can be pretty powerful in that respect, right? It was a special and beautiful day, inspiring me to savor life, savor this moment, and this food!
- Ben’s Maple Syrup (Temple, NH)
- Maple Drops
- Tully Farms Milk and Cream
- Springdell Meats (I received Pork Chops and Country Style Pork Spareribs)
- Button Mushrooms
- Rutabaga– If you like me have let your potato bin build up, try a simple and tasty Rutabaga Potato Whip!
- Potatoes (Yukon Golds and Reds)
- Sweet Potatoes
I did swing by the farm on the early side, and right to home before heading north for the service and life celebration. I rinsed the lettuce and separated the leaves from the core before bagging and refrigerating. I popped the potatoes, garlic and onions in the storage bins, trimmed the parsley of their leaves, and gave the stems a clear cut before placing them in water. The meats went in the freezer. The eggs, rutabaga, mushrooms, milk and cream went into the fridge. The maple syrup went into the pantry (I have a jug of Ben’s already open at the moment), and a maple drop went into my mouth as I headed out the door. I’m ready to spring into meal planning mode tomorrow in between the strawberry festival meetings and karate classes. Ideas for recipes to test are always welcome, feel free to contact me as 200 kitchens are always better than one!
I know some folks are tiring of the parsley, but let me be devil’s advocate for a minute. This parsley is so tender that you need not spend a lot of time separating the leaves from the sweet stems before chopping. Try a pesto (this bunch will easily reduce to a small cup of pesto), chop some here and there and stir it into your dish, squeak some into a smoothie enjoy the taste of freshness, the promise of summer! Freeze it into broth cups and you’ll have a flavorful soup base ready to go when you want to make a soup! It’s an underrated green, but full of vitamins and nutrients, so give parsley a chance!
That’s about it for me for the Show, I’ll be picking up a Meat Subscription soon, and look forward to sharing more ideas with you! Until next time, sweet and savory dreams!