10/31/2019 2 Comments
The season winds down clearing and laying down straw at Sargent-Downing and planting beds at Hiddenbrooke. As exciting a season as any other to look back on the bounty. After two seasons of Goats, I return to my vegetable garden with a full season of crops.
Sauerkraut made, I move on to Parsley Pesto (4 quarts) (Petroselinum crispum, Umbelliferae, Biennial, South Europe). I have already made two Lamb’s Quarter (Chenopodium album, Chenopodiaceae, Perennial, Europe) and one Basil (Ocimum basilicum, Annual, Tropical Asia) for a total of seven quarts. Parsley contains vitamins and minerals. The leaves and stems are used fo bouquet garni and eaten to freshen breath. The leaf infusion is a tonic for hair, skin and eyes,. The root is used in soup and stews. The leaves, root and seeds are diuretic, remove free radicals from skin and can reduce the release of histamine. Also good for rheumatism, aids digestion and tones uterine muscles after birth. The leaf poultice is good for sprains and cuts. We had an abundance of Parsley at Stone Barns one season so I decided to make Pesto. I have extra Parsley after I make the Pesto so I make Tabbouleh. The color of the Pesto is a beautiful bright green, so welcome in Winter. Winter greens!
4/21/2023 06:52:38 am
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4/22/2023 12:11:50 pm
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