Alright, folks...moving right throw our education here let’s look at PARSLEY this week.
Parsley is the most widely used herb on planet earth!
It stands up well to heat, makes a great base for dressings and marinades, and is the key ingredient in tabbouleh and salsa verde.
Incredible source of vitamins A and K, as well as high in vitamin C (3X’s as much C as oranges!), and twice as much iron as spinach!!! WHAT?!?!
It even freshens breath!
We made our second winter connections with Thorpe's Organic from Florida so you will be seeing Ruby Red Grapefruit as well as Hamlin Oranges, Tangerines, or Lemons this week!
Doesn’t Ohio winter literally feel like we are pirates on a ship headed across the ocean? We are low in nutrients and the shipmates are dangerously close to scurvy from lack of nutrients...AND THEN THE ORGANIC CITRUS STRAIGHT FROM FLORIDA SHOWS UP! (and we all are saved and live happily ever after…)
So last week I was on a call with Noah from Master Chef Season 10...We have some plans in the works for the coming year and I was showing him some of the stuff we have had in our boxes recently.
HE WAS BLOWN AWAY...he was like, “Dude, you’ve been sandbagging…I’ve never even seen a black radish or purple daikons!”...
It was at that moment that I realized, even I begin to take for granted what we have access to each week here in the dead of winter...IN OHIO (and Florida).
Ya’ll, we are cooking with some of the doggone best ingredients in the WORLD. When Master Chef contestants (who had access to the Master Chef pantry) are saying, “We never see this kind of stuff”, you know we are spoiled.
This lettuce, winter spinach, asian greens, and YES kale...have become commonplace to us because we have access to them all year, but remember, we are the lucky ones...cook with pride!
#whogrewyourfood
