What you might find in your box this week?               

 Shallots        Okra        Eggplant

 Hot & Sweet  Peppers     Carrots      

Garlic          Yellow Onions     Radishes    

  Herbs       Squash    Potatoes      Mushrooms  

   Cherry Tomatoes       Leeks         Swiss Chard

Bread of the Week …from Big Sky Bread Company   

Cinnamon Walnut Raisin

A whole wheat bread with a hint of cinnamon and plenty of raisins and walnuts – great for toast.

Full Loaf Price: $6.25                     Half Loaf Price: $3.50

Farm Fresh Brown Eggs …from Farm Stuff Farm         

Price : $3.50 per dozen

***Please email Jennifer by Monday at 5pm if you would like to order eggs or bread***   

Veggie / Herb of the week: Parsley

Parsley is the world’s most popular herb. Derived from the Greek word meaning “rock celery” (it’s a relative to celery), parsley has been cultivated for 2,000 years, and was used medicinally long before that.  Parsley is perhaps one of the most commonly used but therapeutically under-rated of herbs. How often one sees a dish in a restaurant garnished with parsley, and the waiter leaves the parsley on the serving dish or the customer rejects it as mere decoration.  

Among its more than 30 varieties, the two most popular are flat-leaf parsley and curly-leaf parsley.  Besides adding a burst of fresh flavor to soups, vegetables, meats and a host of other dishes Parsley is a nutrition powerhouse.  Parsley contains more vitamin C than any other standard culinary vegetable, with 166mg per 100g (4oz). This is three times as much as oranges and about the same as blackcurrants. The iron content is exceptional with 5.5mg per100g (4oz), and the plant is a good source of manganese (2.7mg per 100g) and calcium (245mg per 100g). It is also exceptionally high in potassium, with one whole gram of potassium in 100g (4oz) .

Parsley has  great effectiveness in increasing menstruation and helping in regular process of monthly periods. This action is due to the presence of apiol which is a constituent of the female sex hormone estrogen. The plant was used against the effects of malaria with some success and some feel it was one of the most proven of all remedies as a diuretic to cure water retention or dropsy.

Today parsley is a valuable therapy for kidney stones, as a diuretic, for rheumatism, menstrual insufficiency and as a general stimulant. It settles the stomach and improves the appetite. The high content of vitamin C is not only useful in its own right, but also assists the absorption of the valuable quantity of iron.

Parsley juice, being a herbal drink, is quite powerful and is usually taken in quantities of about 2 fl oz (50ml) three times a day and is best mixed with other juices. The leaves can be deep frozen and are easily stored. It is a good idea to use parsley in cooking as well as in the form of juice. Dried parsley is not a very satisfactory alternative to fresh and has a coarser flavor.

Recipe of the Week – Mustard Roasted Potatoes

2.5 lbs. Small red potatoes

2 yellow onions

3 TBS Olive Oil

2 TBS Whole Grain Mustard

Kosher Salt

1 tsp freshly ground black pepper

1/4 Cup Chopped fresh flat leaf parsley

Directions:  pre-heat oven to 425*.  Cut potatoes in half or quarters depending on their size and place on a sheet pan.  Remove the ends of the onions, peel, cut them in half, sliced crosswise in 1/4″ slices to make half rounds.  Toss the onions and potatoes together on a sheet pan.  Add hte olive oil, mustard, 2 tsp salt and pepper and toss together.  Bake for 50 min – 1 hour until the potatoes are lightly brown on the outside and tender on the inside.  Toss potatoes from time to time so they brown evenly.  Serve hot, sprinkled with the chopped parsley and a little extra salt.

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