We’re back in Texas and ready to get our local produce again! According to my new iPhone app called “What’s Fresh,” we can expect lots of citrus and greens — and Greenling didn’t let us down this week.
This week, we’re getting broccoli from either Acadian or My Father’s Farm; parsley and bok choy from My Father’s Farm; Mars oranges from Orange Blossom; grapefruit from G&S Groves; sweet potatoes, red potatoes, garlic, and green onions from Naegelin; oriental turnips, escarole, and red onion from Acadian; a late tomato; and crimini mushrooms from Kitchen Pride.
So I’m making:
- Mushroom omelette with garlic and parsley potatoes
- Broccoli slaw with red onion
- Bok choy egg rolls with green onion
- Steamed turnips
- Escarole with bacon and white beans
If you’re at a loss for what to do with a big bunch of parsley (other than use it as a garnish, that is), you can make a fantastic dip by chopping it up with some chives or other herbs and mixing that with some ricotta cheese.