Today’s CSA Box – Week of May 22, 2017



*Click on produce above for more information and Recipes

Veggie Tips

Basil: First of the season and a sign that summer is coming! Basil is such a yummy addition to Italian dishes – pasta, pizza, bruschetta, and Caprese salad. Basil should be stored outside of the refrigerator – it will turn brown if you store it in the fridge. Your best bet is to trim the stems and put it in a mason jar with a bit of water (like a bouquet of flowers!). If you leave it on the counter like this for long enough, it may even sprout roots! 

Fennel: Your fennel makes a great addition to any salad, but I have grown to love it roasted as well. Cut the tops off (they can be a little fibrous) and just use the bulb. Quarter the bulb, drizzle with olive oil, and roast at 400° until you can stick a fork in it. So delish! 

Potatoes: These are freshly dug “new” potatoes, so be sure to store them in the refrigerator, preferably in a paper bag. They don’t do well with light and should be kept in the dark until you use them. They can be boiled, roasted, pan fried – they are so dang tasty that they don’t need much gussying up to make them a real treat!

CSA Flowers

Your CSA flowers this week is a lovely mixed bouquet. Note: Please do not take flowers unless you have ordered them as an add-on to your CSA box. The flowers at your pick-up site are only for people who have flowers listed for them on the sign-in sheet. Thank you!

News From the Farm | May 22, 2017

Spring 2017 has created a tempo on the farm where the beat is compressed, the pace faster, steps quicker and details twirl and thump – making the dance that you all might think a waltz seem more like a frenetic, sweaty flamenco. We have been stepping pretty lively; trying to recover from the months of rain that pushed back spring with wet cold soils and then dropped a month of summer-like weather upon us. 

We have been transplanting tomatoes, melons and peppers. Sweet corn, beans, cucumbers, squash, direct seeded melons and watermelons are in and growing. Now comes the hoeing, watering, cultivation, staking and tying tomatoes along with prepping soil for the successions of each of these crops. We do four to five plantings of tomatoes for a harvest that will go from the middle of June until November. Melons are planted every 10 days starting with transplants and going to direct seeding of some 10 different varieties. Upcoming is the fifth planting, with three more to come. 

All summer crops require multiple plantings with the spacing determined by spring temperatures and the projections forward – 90 days – to try to have a continual harvest. An old farm principle is to never grow more that we think that we can sell for a fair price. This requires building on the experience of many seasons, controlling the urge to plant too much, a crew that is preparing fields for upcoming plantings, and some luck with the markets when the crops hit the market.

I would be remiss (and in big trouble) if I didn’t mention all of the flowers that are gracing the farm, the end of winter blooms are making way for the statice, sunflowers, calendula, zinnias, millet, broomcorn, cockscomb – and so many more. The flowers are now one of the most important crops on the farm. Besides being beautiful, they attract pollinators, feed myriads of beneficial insects and soothe the soul of all who visit the farm – as well as those of us who work here. Now if it only weren’t so stressful to have them be so perfect!

Hannah with a beautiful bouquet!

We have a crew here on the farm who operate like a team – there are nearly 90 of us working each day. Our crew is experienced, skilled and wonderful. We are very fortunate that they have chosen to work with us. Many have been working here for more than 15 years, some more than 25 years. The tasks of the farm in a compressed springtime are made easier by the skilled crew who know the many tasks making the succession of crops near seamless.

This past week the Full Belly Kitchen was fully booked. Saturday a wedding for 200; Friday a farm tour and lunch for an East Bay gardening club. Mothers day weekend had “Pizza Friday” for locals (and visitors!), a great farm dinner on Saturday and a Sunday Mothers Day Garden tour that raised funds for local community gardens. For the past month we have had two or more third-grade classes visiting the farm. They fill their days milking the cow, collecting eggs and holding chickens, filling CSA boxes, picking for their dinner and carousing the farm – bringing laughter and enthusiasm to all of the fields. 

We have designed a pretty complex organism here and we aren’t entirely sure of who is in charge, the demands of the farm or us as designers. It becomes clear that we are pretty unique – where the simple diversity of the farm reveals the beauty of life’s myriad of expressions – when the diversity is not there, so much is missed by never being seen – so much is forgotten because the memory of a buzzing life isn’t rekindled. Awareness isn’t simply only an act of the perceiver, awareness is enabled by fostering a design where dimensions that might not be considered or remembered are given a chance to thrive.

We are reminded daily that it is easier to tear something down than build. Agriculturists can make fields sterile and never remember the potential to foster so much more than just a crop. In the same way, a society can watch years of efforts to make institutions that reflect civil society be forgotten by language that bludgeons – by ill conceived Tweets or by the scarcity of experience, where life is valued because time was taken to make a place for diversity. Wendell Berry has said it rather succinctly: “We don’t know what we are doing – because we don’t know what we are undoing.” Sorry I made a leap there, but careful construction needs respect and good design requires solving for a multitude of greater patterns. 

We continue our work here with the respect that a complex nature deserves and the results are often delightful.

— Paul Muller

Special Order Add-ons to Your Box

It is so easy to increase the amount of Full Belly in your life! CSA members can special order almost anything from our farm to be delivered to your pick-up site. Sorry, no Virginia Street special orders. If you would like to order the following items, please contact us at 800-791-2110 or

Safflower Oil –  $13 for 250mL  -OR-  $25 for 500mL 

Bone Broth – (Frozen Beef & Pork combination) – $15 per quart

Pie Dough – $5 per dough ball

Pizza Dough – $6 per dough ball

Candied Citrus Peel – $8 for a 4 oz. jar

Almonds –  Roasted $8/ half pound 

Walnuts – $12/ pound 

Bloody Butcher Cornmeal – $5/ 1.5 pounds

Quince Sauce – $10 for a 24-oz. jar (Like apple sauce it can be used on meat.)

Sun Dried Peaches – $6/ half pound

Sun Dried Tomatoes – $5/ quarter pound

Iraqi Durum Wheat Flour – $4/ 1.5 pounds

Iraqi Durum Wheat Berries – $4/ 2 pounds

Cotton Bags (11.5 x 12.5 inches) – $8 for 5 bags (includes sales tax)

Please place your order at least five days prior to your intended delivery date. 

Minimum order of $8.

Veggie Tips

Garlic — This garlic has started to bulb and cure, but it still moist so you should probably refrigerate it.  If the garlic in your box still has a long stem, you will notice that the stem has started to dry down.  We are clipping the stems off of most of the garlic as we prepare to stop irrigating, dry it down and cure it.

Lettuce – We’re packing the lettuce heads in paper because we have found that it travels better that way in our CSA boxes.  When you put it in your refrigerator, you might want to transfer it to a plastic bag if you don’t expect to use it all in a couple of days.

New Potatoes – These are fresh potatoes harvested before the skin has cured, so the skin can easily be scuffed up, which doesn’t affect the flavor one bit.  The skin is very thin, so you don’t even need to think about peeling these creamy treats.  Please keep these potatoes in the refrigerator and away from light.

CSA Flowers

Your CSA flowers this week are godetias.  Note: Please do not take flowers unless you have ordered them as an add-on to your CSA box.  The flowers at your pick-up site are only for people who have flowers listed for them on the sign-in sheet.  Thank you!

News From the Farm | May 15, 2017

Making your way from Sacramento or Berkeley, all the way up the Capay Valley to Full Belly Farm can seem like a long way.  After getting off the interstate, you follow a two-lane state highway and suddenly come upon Cache Creek Casino, which seems huge — a glittering, sprawling building complete with mini-mart and plenty of parking. Once past the Casino, the traffic thins out and to some, the setting feels downright remote.  Urban visitors, leaving behind the sidewalks and crowds of the city wonder how it would feel to live in a place where the nearest restaurant is a significant drive and there are no malls, museums or nightclubs.  

Museums and nightclubs are great when it comes to building cultural connections, but you should never underestimate the power of getting together to share good food!  I first got an inkling of this going to farmers markets — it wasn’t really something that I learned growing up.  When some of our farmers market customers talk about the food that they grew up with and describe the food customs they learned, their descriptions come from deep within their identity. Sharing seeds from home, or a sprig of treasured Persian mint to grow in the garden is how some of my farmers market customers tried to connect with me as a farmer.  Once the Persian mint was established, they yearned to see it back at the market so that they could taste it in their meals and share it with their friends. [Read more…]

Veggie Tips

Artichokes: Cut off the tips of the leaves, but keep the stem.  Swish the artichokes around in some water to clean them.  These artichokes are good cut in half, braised until tender then fried in olive oil and flavored with salt, pepper, parsley and red pepper flakes.

Dill: Use minced dill as a topping for your soups, salads, egg dishes, fish and potatoes.  The dill leaves can be mixed in with melted butter to make dill butter. Dill is usually not cooked — just added at the end of the cooking.

Spring Onions: If we don’t harvest them all, some of these fresh onions will continue to grow a big bulb and eventually will mature and become your dry onions.  They are a bit sweeter and milder than the cured, dry onions that you may be more familiar with.

Tokyo Turnips: the greens are delicious — mild and tender.  You can use the turnip bottoms a lot like radishes — they are very mild, delicious raw, or potentially great if you are making roasted vegetables.

News From the Farm | May 8, 2017

Full Belly is busy! Crews are mowing down cover crops, bedding up fields, spreading compost, burying drip tape and transplanting seedlings.










Despite all the hustle and bustle, Amon and Jenna made time to start a kids garden. In the photo above are several bins containing soil and compost. The kids planted a few melon and tomato seedlings, as well as seeds of cucumbers, eggplants, okra and other summer vegetables. In a few days, the bins will be moved to Guinda, just outside of the Corner Store. [Read more…]

Veggie Tips

Some of you may be wondering what will be in future boxes. Here are some veggies that you are likely to get in your boxes very soon: Spring Potatoes, Carrots, Cabbage and Dill!

Artichokes: Cut off the tips of the leaves, but keep a good inch of the stem.  Swish the artichokes around in some water to clean them.  These artichokes are good cut in half, braised until tender then fried in olive oil and flavored with salt, pepper, parsley and red pepper flakes.

Strawberries: The strawberries are from our friends at Terra Firma Farm  located in Winters California. Because the Full Belly strawberry patch is a little bit behind theirs, we are supplementing the produce that comes directly from Full Belly.

Cilantro: do not overlook the health and culinary benefits of fresh herbs! Use raw, diced cilantro (or add it towards the end of cooking).  It will work well with beans or lentils, cheese, eggs and fish, or as a garnish for soups and salads.

CSA Flowers

The flower bouquet this week is Batchelor Buttons. Note: Please do not take flowers unless you have ordered them as an add-on to your CSA box.  The flowers at your pick-up site are only for people who have flowers listed for them on the sign-in sheet.  Thank you!

News From the Farm | May 1, 2017

It sure has been a while. Since writing my last Beet over a year ago, Rye and I have purchased land and a house together, gotten married, and last but best, we’ve welcomed our beautiful son, Waylon Rain, into the ever-growing Muller family. All of these things happened here on the farm, albeit slightly out of traditional order.

Our home rests on property that Full Belly has been renting to farm for over 25 years and lies adjacent to the rest of the land owned by the various farm partners (what we’d call “the main ranch”). It is a quaint and modest dwelling, dating back to the 1940s, and is surrounded by trees planted by its founding family. Valley oaks, several olive varietals, Italian cypress, black walnuts, a sycamore, and a smattering of fruit trees – all more than twice my age – shade us from summer’s heavy sun and give us a bit of privacy from the traffic of Highway 16. Of the entire 44 acres, about 33 are farmable for row crops, and the other ten or so make a perfect pasture for our sheep, cows, and chickens. When it came up for sale in February of last year, we were able to buy it with help from Dru and Paul, and Andrew and Anna (all other farm owners), with the agreement that Rye and I will eventually become the sole owners as time and money permit. Our roots have been planted here and we’re eager to nurture them for years to come. [Read more…]

Veggie Tips

Beets: Don’t throw out the leaves — they can be used in salads or fried in olive oil, garlic and other herbs with a bit of cream on top when you serve them.  Roast the roots wrapped in foil to bring out their sweetness.  Dill and yogurt pair well with beet roots.

Bok Choy:  There are many variants of bok choy — and we grow several of them at Full Belly.  Serve stir-fried bok choy with rice, meat or tofu.  A bit of sesame oil, if you have it, is a great addition.  You can also use it in soup, or over noodles.

Collards: After tearing or chopping up the leaves, you can boil the collards in a bit of water for about 10 minutes, then sauté with salt, pepper, herbs, garlic and lemon.  A great addition to an omelette!  

Spring Onions: These onions have been picked before they bulb and dry — they are the same plants that you will have later in the season as a dried root.  They are a bit sweeter and milder than the dried onions.

CSA Flowers

The flowers this week are a mix of calendulas, bells of Ireland and agrostemma. Note: Please do not take flowers unless you have ordered them as an add-on to your CSA box.  The flowers at your pick-up site are only for people who have flowers listed for them on the sign-in sheet.  Thank you!

News From the Farm | April 24, 2017

10th Annual Capay Valley Mothers Day Garden Tour

We would like to extend a warm welcome to gardening enthusiasts to our unique valley on Mother’s Day Sunday, May 14th for the 10th annual Capay Valley Mother’s Day Garden Tour.  Our valley is home to an amazing array of gardeners and farmers – from a 2 -acre homesteading garden to a 20- acre floral production field, we definitely have something to delight everyone. Nine gardens will be on display sprinkled throughout the valley towns of Esparto, Capay, Brooks, Guinda and Rumsey.  Along with the gardens there are other points of interest including the new Seka Hills Olive Mill and wine tasting rooms and the Capay Valley Vineyards tasting room – both of which have special delights for mothers on their special day.  The Yolo Grange Hall is providing a “local lunch box” for those wanting to purchase a locally sourced meal. The tour is self-guided so that you can take your time and linger at those gardens that really draw you in.  

The gardeners themselves make the day an especially exceptional event. Annie Main from the Good Humus garden has a 30-year old botanical wonder of a garden that includes plants from her great grandmother interspersed with flowers and herbs that she uses in wedding arrangements and market bouquets. Her knowledge of plants and plant care is dizzying and she will be in the garden herself to answer any gardening questions. [Read more…]

Veggie Tips

Artichokes: These artichokes don’t have a choke – the fuzzy center of some varieties.  The stem is tender, the inner leaves and heart are delicious. You will want to remove some of the outer leaves to get to the tender inner ones.  There may be a few aphids that need to be washed off with a blast of water.  These artichokes can be trimmed and roasted with some salt, pepper and olive oil. 

Carrots: I have been chopping the carrots into bite-sized pieces and dressing with oil and vinegar to make a very satisfying salad without lettuce. Other ideas: carrot cake, carrot juice, honey roasted carrots…

Baby Fennel: Trim the fronds and base, then drop the bulbs into boiling water for 8-10 minutes. Then fry the fennel in olive oil with your garlic, anchovies and pepper flakes.

Oranges: These organic Valencia oranges are from a neighbor’s orchard. A farmer and fruit breeder in southern California created the Valencia orange, which is much later to mature than the Navel oranges we have been putting in your boxes in previous weeks.

Arugula or Mizuna: Some of you will get mizuna and some will get arugula — These are both tender greens that can be used raw or gently cooked.

CSA Flowers

If you are scheduled for a CSA bouquet this week your flowers will be Agrostemma. Please be sure your name is on the list for flowers before taking a bouquet. Let us know if you would like to order flowers for your upcoming boxes!

News From the Farm | April 17, 2017

Today I was part of a discussion about “healthy soil,” which in agriculture might be approximated to refer to soil that does a good job of growing crops.  But with climate change upon us, soil health is increasingly discussed in the context of soil that keeps carbon underground rather than in the atmosphere, and there are discussions taking place all over the planet about which farming practices encourage reduction of greenhouse gases in agriculture. Agriculture is reportedly responsible for 10% of U.S. greenhouse gas emissions.

Soil and its health might not be something that comes up in our everyday conversations, but I remember when I read The Grapes of Wrath, and then later, several other books that described the American dust bowl and desperate attempts by farmers to carry on through blinding black dust blizzards, crop failure and other catastrophes. The Dust Bowl came after a period of drought coupled with an insufficient understanding of the ecology of the Great Plains.  As farmers converted grassland to cropland, the deep network of grassy roots was destroyed and the unanchored soil turned to huge clouds of dust that choked people, buried farm equipment and blackened the sky, even reaching as far as the east coast. Tens of thousands of families abandoned their farms, and President Franklin D. Roosevelt created the Soil Conservation Service (now known as the Natural Resources Conservation Service). [Read more…]

Veggie Tips

Radishes –  if you remove the leaves, the radishes will store longer.  Some of us think of radishes simply as part of a salad, but they can be added to sandwiches, sliced and herbed as a side appetizer (maybe with hard boiled eggs?) or quick-pickled. 

Oranges — These organic Valencia oranges are from a neighbor’s orchard. A farmer and fruit breeder in southern California created the Valencia orange, which is much later to mature than the Navel oranges we have been putting in your boxes in previous weeks.

Red Mizuna – An unusual form of the Asian green, this is mild but with enough flavor that it adds a lot to your salads.  You can also steam or lightly stir fry it.

Tokyo Turnips – the small amount of leaves on these bunches are easy to overlook — but even with a little bit of insect damage, they are tasty!  You can use these a lot like the radishes — they are very mild, delicious raw, or great if you are making roasted vegetables.

Rutabagas – a cross between a turnip and a cabbage, rutabaga can be cooked with potatoes or carrots, then add butter or cream, just as if you were making mashed potatoes.  A wonderful soup results if you first sauté the leek from your box, then add some stock and the chopped up carrots and rutabaga.  Once they are completely soft, puree it all and you will be forever looking for rutabagas when it is time to make a creamy soup — the rutabaga makes the soup silky and creamy.

CSA Flowers

Your flowers this week are beautiful Anemones. Please be sure your name is on the list for flowers before taking a bouquet. Let us know if you would like to order flowers for your upcoming boxes!

News From the Farm | April 10, 2017

We spent this past week hustling to take advantage of a dry-enough period before the series of late week storms dropped nearly 2 inches of rain. On Thursday the work of planting tomatoes, melons, peppers, corn, beans and other summer crops stopped as the generous clouds opened up and drenched the farm. The blessing of rain soaked our asparagus beds and loosened the soil above the spears and helped them to break through. Carrots, lettuce, beets, potatoes and all of the spring crops revel in the liveliness of rainwater. Trees are shooting out with an energy and lushness that is a remarkable contrast with the past couple of years.  The farm feels exuberant —humming with a vibration of life that explodes when Springtime arrives with it’s moisture, warmth and myriad of life forms that shake off a long winter and go to work….

We have been thinking about the cycles of life and death this past week. Andrew’s (one of the 4 original Full Belly owners) father, Martin Brait passed away on April 1. Marty was a great friend to the farm and was a delightful, creative, enthusiastic human being who visited us from his home in Philadelphia with his wife Marsha over the years. Who would think that clothier couple-haberdashers by trade- would hatch a farmer son? Marty, embraced the life that Andrew chose many years ago and was a part of a parental rooting club that each of the 4 original partners shared. The success of Full Belly is very definitely linked to our ancestors – parents – that had a common trait: the willingness to embrace and encourage creativity, responsibility, and social commitment to tending a healthy planet. [Read more…]

Veggie Tips

Artichokes: These artichokes don’t have a choke – the fuzzy central part in some varieties.  The stem is tender, the inner leaves and heart are succulent. Nearly 100% of the U.S. artichoke crop is grown in California and about 80% of that is grown in Monterey County.  Only a teeny, tiny fraction of artichokes grown in the US, are grown in the Capay Valley!  Treasure them as very rare.  At Full Belly’s farmers markets, the chefs are paying $4 and $5/pound for them – and because we are putting them in the CSA boxes this week, the chefs and their patrons will miss out!

Spring Onions: If we had left these to continue growing in the ground they would develop underground bulbs and we would dry them into storage onions.  Fresh like this they are a bit milder and sweeter. Onions are from a large Genus called Allium, that contains hundreds of edible plants.  Many of our meals start by cleaning, chopping and frying up a member of the Allium genus.

Stir Fry Mix: a pleasing mix of all the young greens on the farm, this can be steamed and dressed with a bit of salt, oil and vinegar, or lemon.  Very simple, very satisfying.

CSA Flowers

Flowers begin this week and your bouquets are beautiful ranunculus. Please be sure your name is on the list for flowers before taking a bouquet. Let us know if you would like to order flowers for your upcoming boxes! 

News From the Farm | April 3, 2017

Every spring there is a Full Belly scramble to get spring and summer crops planted and growing in our fields.  Frosty weather, wet weather and windy weather can all interrupt our human-oriented timeline. During the last month we have been waiting hopefully, through one rainstorm after another, until our fields were dry enough for us to get to work.  Our greenhouses are full of young plants waiting to go out into the fields: spring lettuce, onions, and flowers, and the first of summer basil, melons, peppers and tomatoes.  If we don’t get the plants out of the greenhouse as soon as possible, they will get leggy and hungry in their little plugs of soil.  Besides the fact that the plants want to be outside, we feel the pressure of our CSA members, thinking about their next big veggie-feast! 

Unlike farms that go through the winter with bare ground, Full Belly fields grow cover crops all winter long.  With this winter’s wonderful rainy winter, the biomass in our fields right now is really impressive, representing captured solar energy and nutrients that need to get turned into the soil to be digested. We have several approaches to getting these fields ready for planting – sometimes our herd of sheep grazes the cover crop and it is returned to the soil in supercharged form, other times we use tractor power, chopping up the cover crop and then incorporating it. [Read more…]

Veggie Tips

Asparagus: Our asparagus is going to be fleeting this Spring — enjoy it while we have it!

Beets: See one of our favorite recipes for beets.  A beet is the same species as chard, just bred to have a larger root!

Savoy Cabbage: Full Belly grows a lot of Green Cabbage, but smaller quantities of Napa, Red and Savoy. Savoy is a very pretty cabbage, with its deeply wrinkled leaves. You can cook it the same way you use other winter greens — sliced into soups or as the base for a stir fry — this cabbage can be braised, roasted or boiled. The leaves can also be used to make cabbage rolls

Lettuce: If your lettuce seems too wet, drain the bag a bit before putting the lettuce in the refrigerator.

News From the Farm | March 27, 2017

Our annual Open Farm day was on Saturday March 25th.  In the past, these days have been primarily for CSA members to visit the farm and get to know their farmers and the place where their food is grown.  In contrast, last year, and this year, we have hosted an almost overwhelmingly large number of visitors, mostly drawn to the farm through social media.  Many of the visitors in these last couple of years had never been to Full Belly or any other farm in the past and were not CSA members. There were lots of young kids and toddlers, and a wonderfully diverse crowd, from babies to great-grandmas, and a babel of languages and ethnicities.

The day brought fabulously beautiful spring weather between rainstorms. Just the day before we had almost an inch of rain.  Figuring out parking options was tricky, but Pancho and Paul spent the entire morning grading and leveling roads, trying hard to eliminate puddles and rope off safe parking so that no one would get stuck in the mud (and no one did!)  One visitor got out of his car asking why we didn’t have a “real” parking lot (!), but everyone else was game and even excited to take the short walk to our big grassy lawn and kitchen where our all-from-the-farm pizza crew was hard at work putting together wood-oven fired pizzas and salad for lunch. [Read more…]

Donation and Trade Box

You may see a box at your pick-up site that you can use as a Donation and Trade Box.  If there is something in your CSA box that you aren’t going to use, leave it in the Donation and Trade Box.  If you would like something that you see in the Box, you are welcome to it!  Any produce left at the end of the day will be donated.

Reminders and Announcements

Flower season starts on April 1st and continues until the end of September. Flowers are $8.50 each.  If you order for the entire season (26 bouquets), they are $8 each or $208. Saturday sites have 27 weeks of flowers for the whole season for $216. 

The kids are going to be out of school for spring break soon — don’t forget to let us know if your box schedule is going to change during their vacation!

When you pick up your box, please don’t forget to sign the list — This is helpful because sometimes when there is a leftover box, our hosts use the list to figure out who did not pick up.  If you don’t sign for your box, we might think that you didn’t pick up!

It’s Back! By popular request, the printable version of the Beet is now available again. See link at the top of this email. One of our members cuts out the list of veggies and posts it on her refrigerator, checking items off as she uses them.

Veggie Tips

Asparagus — We are so excited to have asparagus for you — it is cause for celebration!  Snap off any of the hard stem that was underground and enjoy the first of the spring crops. Grill it, roast it, steam it — a simple treatment is always best when it is the first of the season.  Enjoy every bite!

Baby Fennel — It would be difficult to find tender baby fennel like this anywhere but in your garden.  This fennel is so tender and  delicate that you can eat it raw in salads, or cooked in any number of ways.  The leaves are flavorful in stuffings, marinades, garnishes and sauces.

Parsley — a primary ingredient in sauces like Gremolata (parsley, lemon zest and garlic), Persillade (parsley and lemon zest) and Chermoula (ginger, chile, olive oil, salt, parsley, cilantro, lemon and garlic).  We are most familiar with using parsley to prepare Salsa Verde, the classic green sauce of Italy. These sauces can be used to brighten up many meats or vegetables.

Rutabagas — they store well, so don’t fret if you don’t eat your rutabagas right away.  Our recipe archive suggests roasting them, stewing them, mashing them with potatoes, making them into fries, or using them to make soup.  I was happily surprised when I recently made a pureed potato/rutabaga soup that was silky smooth in texture, a delightful pastel lemon color and had a fabulous delicate flavor.  This is an often underrated vegetable!