February 2019, Week 2
In the winter, we naturally crave hearty, nutritious foods that support our immune systems and keep us healthy. One benefit of eating locally and seasonally is that you'll notice what your body aligns closely with what's available with each season. Of course, we're not saying you should never eat a banana. But we've realized that meals made with what's available this time of year - greens, squashes, root vegetables - are deeply satisfying, in that stick-to-your-ribs way that makes you feel nourished from the inside out. It's a big reason that we love Simple Share so much. We are able to share with you in the ways we share these seasonal foods with our families.
This week in your Simple Share...
Because of its bitter flavor, sorrel is often combined with other ingredients. It can be eaten raw in salads or cooked in soups, purées and stuffings and goes particularly well with fish and egg dishes.
Root vegetables are some of the hardiest survivors around. They push their way through the soil, pulling up nutrients and soaking in sunlight. We grow many of our root vegetables year-round in hoop houses that protect them from the most biting of the winter winds. If you are looking for new ways to enjoy parsley root, we recommend trying parsley root tea. Place chopped parsley root in the bottom of one teacup. Pour boiling water into the same cup, then steep the tea for about 10 minutes. The taste of parsley root tea is somewhat milder when compared to parsley leaf tea, so it's usually best to wait the full 10 minutes to allow the flavor to develop.
Microgreens can be used in so many ways: in salads, burritos, eggs, and soups. It's a simple way to add a little flavor to almost any recipe.