Farmshare Week 2: Recipe Ideas

Welcome to week two of your farm share! This week you’ll find carrots, kale, radishes, varieties of lettuce, spinach, parsley, a thyme and oregano bundle and dill!

Fresh herbs are a real treat! Thyme (the one with the white edible flowers) can be stripped from the woody stalk and added to salads or brightening the flavor of a cooked dish! It has also been used for medicinal purposes and has amazing health benefits!

Some recipe ideas below:

Parsley and Dill Potatoes

Kale Detox Salad Kale is also really good tossed in pasta, added to scrambled eggs or dressing up a salad!

Pork and Vegetable Spring Rolls: Use any type of lettuce, substitute pork with tofu for vegetarian option.

Lettuce Soup: This looks interesting and it’s not salad! I have yet to give this a try, but I think it’s going to be tasty!

Storage tips:

Dill: To successfully store fresh dill, spritz whole stems lightly with a fine spray of water, wrap loosely in paper towels, and place in a sealed zip-top plastic bag. Store the dill in the vegetable bin of your refrigerator. It should last up to a week and perhaps even longer.

Thyme (click the link for storage tips).

Enjoy your veggies and we’ll see you next week!

Brittany Jones