Hello Farm Share Friends, Last weekend was nearly as productive as I hoped: I made a large batch of ratatouille and basil pesto, both of which cleared out my vegetable bins and countertop jars. I have yet to pickle my jalapeños, but they’re not showing signs of wear, and I may simply continue using them one by one.
We got this baby celery with very fresh abundant leaves. I will use the leaves like parsley but what's a fun thing to do with the tiny skinny stalks??
Hey Ali! I made a delicious herb oil to slather over some boiled kipfler potatoes this week. I finely sliced some shallots and pickled them briefly in fresh lime juice and a pinch of salt, then chopped up a heap of mixed fresh bets, some capers, a few green olives, and added the olive oil. After I stirred through the pickled shallots the sauce needed a little more acid and sweetness so I finished it with some pomegranate molasses, which rounded everything off perfectly.❤️
We mad Hannah che’s blanched lettuce with soy ginger sauce and it was an excellent way to use a whole head of lettuce. From her vegan Chinese cookbook.
We loved the green bean recipe but left out the cheese. (NOT CHEESE LOVERS). Had it with baked salmon, yummy! Thank you for sharing your recipe!