Farm Share Friends! I don’t think a bundle of scallions will ever enter my fridge again. Upon bringing my vegetables home last week, I transferred the basil, parsley, and — urged by several of you — the scallions to jars filled with a little bit of water. While I knew my parsley and basil would be fine, this was new territory for my scallions.
Ali - I made this yesterday using the Swiss chard, parsley and Bok Choy tops from this week’s box. Served it with bulgur and roasted broccoli, also from this week’s box.
Thanks for the scallion storage idea, it’s working. Reminded me of a time not long ago when scallion stubs in water were growing new scallions. Trying Hetty’s recipe now! Cheers.
Frank, I think I am the only person on then planet that did not try re-growing scallions during the lockdown! I can't believe, however, that seeing all of the scallion re-growth didn't inspire me to try storing them that way. Hope you love Hetty's recipe :)
what an absolutely splendid amount of knowledge that you have shared with us. thank you ever so much and really looking forward to cooking and reading more from you posts. cheers and have a most wonderful day (-:
hi..I find that if I put parsley..or cilantro ..in a glass with water and then put a baggie on top, like a greenhouse, they will literally keep for weeks
The countertop scallion storage in a container with room temp water continues to work well but the big disappointment is with basil which seems to wilt dramatically in a few hours. In the past that only happened with the bulky grocery store basil but this year it is happening with the basil purchased at the Union Square Green Market too. It’s frustrating because it also seems the option to buy basil for the current days meal, meaning a small bunch, is no longer available.
That is such a bummer Frank! Not only bc it doesn't work, but because I found I could keep basil fresh for at least a week. I have to use my grocery store basil within 2 days of buying it and, as you note, there is no such thing as a small bundle of basil available for purchse.
But what about the increased risk of bacteria growth in the water? Wouldn’t matter for the herbs but the scallions you eat the tops that are in the stagnant water! :/
I am not the person to ask about this sort of thing as I tend not to worry... could you simply rinse them off before using? peel away the outer layer? They keep so beautifully in the water glass at room temp.
So happy you enjoyed the stir fried lettuce-slash-tatsoi from Tenderheart. Thanks for sharing
Hetty! I am overwhelmed by all of the deliciousness in Tenderheart!! So much deliciousness to look forward to. xo
Ali - I made this yesterday using the Swiss chard, parsley and Bok Choy tops from this week’s box. Served it with bulgur and roasted broccoli, also from this week’s box.
Fed six and was a winner.
https://cooking.nytimes.com/recipes/1020187-spiced-chickpea-salad-with-tahini-and-pita-chips?action=click&module=RecipeBox&pgType=recipebox-page®ion=vegetarian&rank=4
YUM! Looks fantastic. I will try it this week and will share in next week's newsletter. Thanks so much for the idea.
Thanks for the scallion storage idea, it’s working. Reminded me of a time not long ago when scallion stubs in water were growing new scallions. Trying Hetty’s recipe now! Cheers.
Frank, I think I am the only person on then planet that did not try re-growing scallions during the lockdown! I can't believe, however, that seeing all of the scallion re-growth didn't inspire me to try storing them that way. Hope you love Hetty's recipe :)
I had to try it but it was short lived because you lost too much of the white part to grow scallions the size of chives. 😂
Hetty’s recipe was insanely delicious! I’m hooked on Hetty! Cheers.
Well I'm glad I didn't miss out on anything 🤣🤣🤣
And same re Hetty and yay re stir-fried lettuce!
That scallion tip is 💯 And everything looks so enticing ~ as usual!
I am drooling. 😍
what an absolutely splendid amount of knowledge that you have shared with us. thank you ever so much and really looking forward to cooking and reading more from you posts. cheers and have a most wonderful day (-:
Thank you, Deb :)
🙏🏽🙏🏽🙏🏽
Great news letter!
Full of great information, tips, and interesting ideas, uses, and recipes for a variety of produce.
Keep it up.... never can stop learning.
Thank you :) :) :)
hi..I find that if I put parsley..or cilantro ..in a glass with water and then put a baggie on top, like a greenhouse, they will literally keep for weeks
I'm so excited to try cilantro stored this way, too!
I’m going to make this Swiss Chard salad!! Sounds so delicious--and I have so much chard in the garden right now!
Sarah, you'll love it!
The countertop scallion storage in a container with room temp water continues to work well but the big disappointment is with basil which seems to wilt dramatically in a few hours. In the past that only happened with the bulky grocery store basil but this year it is happening with the basil purchased at the Union Square Green Market too. It’s frustrating because it also seems the option to buy basil for the current days meal, meaning a small bunch, is no longer available.
That is such a bummer Frank! Not only bc it doesn't work, but because I found I could keep basil fresh for at least a week. I have to use my grocery store basil within 2 days of buying it and, as you note, there is no such thing as a small bundle of basil available for purchse.
Cilantro keeps forever this way…made your cookies tonight…chocolate chip and too candy..will try a scale, must be too much flour
But what about the increased risk of bacteria growth in the water? Wouldn’t matter for the herbs but the scallions you eat the tops that are in the stagnant water! :/
I am not the person to ask about this sort of thing as I tend not to worry... could you simply rinse them off before using? peel away the outer layer? They keep so beautifully in the water glass at room temp.
Does garden garlic work in a jar of water also? The garlic cloves planted last fall now have the growing appearance of leeks, not garlic.
I wish I knew. Only one way to find out... if you have extra to experiment with, give it a go!