Ful

fava beans

Fava beans are fun and delicious!

Ful is considered the national dish of Egypt and it is eaten at all times of the day, but it is most popular at breakfast.

2 teaspoons olive oil
1 cup finely chopped onions
5 cloves garlic, minced or pressed
1/4 teaspoon salt
1/2 teaspoon dried mint (can substitute 1 1/2 teaspoons finely chopped fresh mint)
1 teaspoon ground cumin
1 tomato, chopped (about 1 cup)
1 3/4 cup cooked fava beans
1 tablespoon fresh lemon juice, or more to taste
5 tablespoons fresh parsley, chopped

Warm the oil in a saucepan. Add the onions, garlic, and salt, cover, and cook on low heat, stirring occasionally, until the onions are soft (about 7 minutes). Add the mint and cumin and sauté for another 2 minutes, stirring constantly. Stir in the tomatoes, cover, and cook for 5 minutes. Add the beans and simmer, uncovered, for 5 minutes, stirring occasionally. Stir in the lemon juice and parsley. Serve hot or at room temperature.

Adapted by Virginia Newman from The Moosewood Restaurant’s Low Fat Favorites by the Moosewood Collective.

Have you tried this recipe? Tell us how it turned out!

Mother’s Day Quiche with Leeks and Bacon

Eggs

Farm-fresh pastured eggs make this Mother’s Day treat eggstra special!

Crust
2 cups Nash’s soft white flour
2/3 cup butter, chilled, chopped
1 egg yolk

Filling
1 1/2 tablespoons butter
1 large leek, cleaned and thinly sliced
6 1/2 ounces rindless bacon, chopped
2 tablespoons chopped fresh flat-leaf parsley leaves
1/2 cup grated cheese
4 Nash’s eggs
1/2 cup milk

Combine flour and butter with a fork or in a food processor until mixture resembles fine breadcrumbs. Add 2 tablespoons chilled water and egg yolk. Process until dough just comes together. Turn pastry onto a lightly floured surface. Knead until just smooth. Shape into a disc. Wrap in plastic wrap. Refrigerate for 30 minutes.

Melt butter in a frying pan over medium-low heat. Add leek and bacon. Cook, stirring occasionally, for 10-12 minutes or until leek is soft. Remove from heat and stir in parsley. Let cool. Preheat oven to 350 F. Grease a standard glass or ceramic pie dish.

Roll out pastry between 2 sheets of baking paper to form a 12 inch circle. Line base and side of prepared dish with pastry, trimming excess. Place dish on a baking tray. Line pastry with baking paper. Fill with uncooked rice or ceramic pie weights. Bake for 10 minutes. Remove baking paper and rice or weights. Bake for 10 minutes or until pastry is golden brown. Cool for 5 minutes.

Spoon leek mixture into pastry. Top with cheese. Whisk eggs and milk together in a separate bowl, and season with salt and pepper. Pour over leek mixture. Bake for 30 minutes or until top is golden brown. HAPPY MOTHER’S DAY!

Recipe adapted by Virginia Newman from Taste.com.

Have you tried this recipe? Tell us how it turned out!

Kia’s Tahini Beet Salad

beet-salad

The crew got to try this vividly colorful salad for lunch recently — and boy, was it tasty!

As the availability of last fall’s beet crops extends far into the spring, I’ve been experimenting with new ideas for preparing these delicious crimson roots. This salad’s rich flavor disguises its simplicity, and no one could guess the secret ingredient… tahini!

For the Salad
3 cups minced parsley
4 cups shredded beets, cooked or raw (6-8 medium beets)
4 or 5 chive blossoms (optional)

For the Dressing*
1/4 cup olive oil
1/4 cup tahini
1/4 cup fresh lime juice (2-3 limes)
2 tablespoons apple cider vinegar
1/8 teaspoon salt
1/8 teaspoon pepper

Thoroughly scrub the beets, then grate them raw. Or steam/boil/roast them until tender, and then grate. Toss beets with parsley and set aside. Although both are delicious, I love the cooked beet version of this dish better, and my two-year-old son did too!

Combine the olive oil, tahini, lime juice, apple cider vinegar and salt & pepper in a pint mason jar. Screw lid on tightly and shake thoroughly. Dressing will be thick. Thin as desired with another splash of vinegar, or water.

Toss veggies with dressing. Break apart chive blossoms into tiny flowers and sprinkle throughout salad. Serve warm or chilled.

This salad debuted at an April 2015 Farm Lunch. It was accompanied by Mary Wong’s ham and cheese scalloped potatoes. Needless to say the crew returned to work that afternoon with full, happy bellies!

*This dressing would be wonderful tossed with any kind of “chop-chop salad.” That’s my term for chopping up (or grating) raw veggies into a slaw-like salad, like broccoli stems, cabbage, carrots, celeriac, ruatabagas, green onions, etc.

Have you tried this recipe? Tell us how it turned out!

Quinoa and Parlsey Salad

Curly Parsley

A flavorful and colorful salad, this can be served cold and tastes even better the second day!

1 cup water
1/2 cup uncooked quinoa
3/4 cup fresh parsley leaves
1/2 cup thinly sliced celery
1/2 cup thinly sliced green onions
1/2 cup finely chopped dried apricots
3 tablespoons fresh lemon juice
1 tablespoons olive oil
1 tablespoons honey
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup unsalted pumpkin seed kernels, toasted

Bring water and quinoa to a boil in a medium saucepan. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Spoon into a bowl; fluff with a fork. Add parsley, celery, onions, and apricots.

Whisk lemon juice, olive oil, honey, salt, and black pepper. Add to quinoa mixture, and toss well. Top with seeds.

We thank MyRecipes.com for this recipe.

Have you tried this recipe? Tell us how it turned out!

About Parsley

Curly Parsley

Try curly parsley for a ruffly texture or Italian parsley with its flat leaves.

The name “parsley” derives from the Greek word meaning “rock celery” as it is related to celery. A native of the Mediterranean, parsley was used medicinally before it was eaten as a food.

Parsley has a whopping amount of vitamin K making it an important herb to add to meals to help support bone health. It’s also a great immune-supporting herb with a surprisingly high amount of vitamin C. Parsley also is packed with phytochemicals, such as myristicin, which is helpful in supporting glutathione, an important antioxidant within our bodies that vigilantly protects us from oxidative damage. So get that parsley off the side of the plate—better than a garnish, it should be a part of the main event! Here are some easy ways to help you get more of this nourishing herb into your meals.

Combine chopped parsley with bulgar wheat, chopped green onions (scallions), mint leaves, lemon juice and olive oil to make the Middle Eastern classic dish, tabbouleh.

Add parsley to pesto sauce to add more texture to its green color.

Combine chopped parsley, garlic and lemon zest, and use it as a rub for chicken, lamb and beef.

Use it in soups and tomato sauces.

Serve a colorful salad of fennel, orange, cherry tomatoes, pumpkin seeds and parsley leaves.

Chopped parsley can be sprinkled on a host of different recipes, including salads, vegetable sautés and grilled fish.

We thank The World’s Healthiest Foods for these great ideas for using parsley.

Have you tried this recipe? Tell us how it turned out!

Warm Potato Salad with Goat Cheese

Dressing
1 tablespoon white wine vinegar or sherry vinegar
1 tablespoon freshly squeezed lemon juice
Salt to taste
1 teaspoon Dijon mustard
1 small or medium clove garlic, minced or pureed
1/3 cup olive oil — for low-fat dressing, use 1/4 cup yogurt or buttermilk and 2 tablespoons olive oil

Whisk together the vinegar, lemon juice, salt, mustard and garlic. Whisk in the olive oil. Taste and adjust seasonings. You can make it several hours in advance.

Salad
1 1/2 pounds fingerling potatoes, washed
Salt and fresh ground pepper to taste
3 tablespoons finely chopped red onion, rinsed with cold water and drained
2 tablespoons chopped Italian parsley
2 ounces soft goat cheese
2-3 sage leaves, cut into thin slivers (optional)

Cut the potatoes into 3/4-inch slices. Steam above 1 inch of boiling water until tender but not mushy, about 10-12 minutes. Remove from heat and while still hot, toss in a bowl with salt and pepper, red onion, parsley, goat cheese and the dressing. Sprinkle the sage over the top and serve.

Have you tried this recipe? Tell us how it turned out!

Golden Rutabaga Sunset

turnips...or rutabagas

Here on the farm, we lovingly call them “rooterbabies.”

Yield: 5 to 6 servings

1 large rutabaga, coarsely shredded
1 medium yam, coarsely shredded
1 medium onion, sliced vertically into half moons
1 large leaf kale, rib discarded, chopped into bite size pieces
1/2 cup water
1/2 cup raisins
Pinch of cayenne, salt and pepper
2 tablespoons chopped green onions for garnish
1 sprig fresh herbs (parsley, cilantro, basil) for garnish

Combine the rutabaga, yam, onion, and kale in a large, deep skillet. Add the water and cook, stirring over high heat for 4 to 7 minutes, or until the vegetables are tender. Add 1 or more tablespoons of water as needed to cook the vegetables and prevent burning. Add the raisins and cayenne, and season with salt and pepper to taste. Transfer to an attractive serving bowl or platter and garnish with the green onions and herbs.

Recipe adapted from VegParadise.com.

Have you tried this recipe? Tell us how it turned out!

Kitchen Sink Potato Salad

russet potatoes

Imagine all the colors swirling around this potato salad like confetti!

Salad
7-8 soft potatoes, boiled, sliced, and peeled
1 large beet, boiled, sliced, and peeled
2 carrots, sliced
4 stalks celery, chopped
5 garlic scapes, chopped
1/4 cup sunflower seeds
1/4 cup chopped parsley
3 hard-boiled eggs, chopped

Dressing
1/2 cup mayo
Juice of 1 lemon
1/4 cup dijon mustard
Salt, pepper and paprika to taste

Mix salad ingredients in a large bowl.

Mix dressing ingredients in a small bowl. Combine the two with a spatula.

Refrigerate until cool.

Adapted from Betty Lou’s World Famous Potato Salad.

Have you tried this recipe? Tell us how it turned out!

Parsley Salad

curly parsley and Italian parsley

Parsley isn’t just a garnish — it’s the tasty highlight of this vibrant salad.

For the Salad
4 packed cups curly parsley leaves
3 ounces parmigiano-reggiano, coarsely grated or shaved
1 1/2 cups oil-packed sun-dried tomatoes, drained and sliced into a medium julienne
1 teaspoon minced garlic

For the Dressing
1/2 packed cup basil leaves
3/4 cup extra-virgin olive oil
1/4 cup rice vinegar
Salt and freshly ground black pepper
1 shallot, minced
1 clove garlic, minced

For the Salad
Carefully wash parsley to remove any dirt; dry well and place in a salad bowl. Add parmigiano-reggiano to the parsley. Add sun-dried tomatoes, along with garlic. Toss well to combine.

For the Dressing
Carefully wash basil to remove any sand, then dry well. Place the basil leaves in the bowl of a food processor and add oil, vinegar, and salt and pepper to taste; process until smooth. Stir shallots and garlic into the dressing.

Drizzle dressing over salad and toss well to combine ingredients. Taste and adjust seasonings. Divide among six salad plates, garnish with some shaved parmigiano, and serve.

Have you tried this recipe? Tell us how it turned out!