From the garden this week, February 18, 2021

From the Garden this Week…

Broccoli, Carrots, Green Onions, Kale, Celery Stalks, Lettuce Heads, Rutabaga, Parsley, Oranges and Grapefruit

Coming Soon…Beets and Bok Choy



Using your Produce… by Julie Moreno


This week I wanted to use our parsley for a tabbouleh salad. The traditional middle eastern dish is meant to be a parsley salad first and our parsley is enjoying the cool weather. The problem for us is that a traditional tabbouleh salad uses parsley, tomatoes and cucumbers. In the hot summers of the Central Valley, we can’t easily grow all of these at the same time. So, my answer is to recreate this recipe with winter vegetables, when we do have the parsley. This is also a great place to put an extra rutabaga or any other vegetable. Feel free to make adjustments to the recipe depending on what you like. You can increase or decrease the amounts of vegetables or bulgur, or switch the grain to brown rice, if you are avoiding gluten. Recipes are just guidelines.


Winter Tabbouleh Salad

2-3 carrots, sliced

1 rutabaga, peeled and diced

2-3 tablespoons extra virgin olive oil, divided

1 cup fine bulgur wheat

1 cup water

½ teaspoon salt

1 small garlic clove, minced (optional)

1 green onion, white and green parts sliced

Juice of 1 lemon

1-2 cups chopped parsley

¼ cup chopped fresh mint (if available)

salt, to taste


Preheat the oven to 425 degrees. Toss the carrots and rutabaga with salt, pepper and 1 tablespoon of oil. Lay the vegetables in a single layer on a parchment lined sheet pan and roast in the oven for 20 minutes. Place the bulgur, water and ½ teaspoon salt in a sauce pan, bring to a boil, then turn off the heat and cover with a tight-fitting lid. Let the bulgur sit for 20-30 minutes and then fluff with a fork. Transfer the cooked vegetables and bulgur to a large bowl, and toss with the garlic, green onion, lemon juice, parsley, mint and 1 tablespoon olive oil. Taste for salt and pepper and add more if desired. Let the salad sit for at least 30 minutes before eating if possible.


The Hens are Eating their Greens…


I got to feed the hens a broccoli plant that wasn’t producing broccoli. They love to eat their greens which is one of the reasons our eggs have more flavor than the ones at the store. As the weather warms though the spring, they will produce more and more eggs.


If you need an extra dozen, just let us know and we can add them in to your basket!



Chinese White Celery…


I love to feature an unexpected vegetable, and right now it is our Chinese white celery. This salad combines strong ingredients to pair with the celery. I found this online, and published it as written, but I would use raisins instead of dates and bleu cheese instead of Parmesan. If you’re not ready to go straight celery, you could toss this with lettuce and add a bit of extra salt.


Celery Salad with Almonds, Dates and Parmesan (bonappetit.com)


½ cup raw almonds

8 celery stalks, thinly sliced on a diagonal, leaves included