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One of the things that I miss when fall comes and winter is on the horizon, the fresh veggies from the local CSA and farmers market. Last year the local CSA provided a weekly newsletter with recipes and tips, it was so helpful. Through these newsletters I have learned:
Eggplant is a relative to potatoes, tomatoes and pepper. Yup.
You can store spinach in a damp town and it will last for up to one week.
Thomas Jefferson first planted Brussels sprouts in America.
Celery was first developed and cultivated for the king of Persia around 2000 B.C.
Chard freezes well.
That’s just a sampling of what I’ve learned and the recipes, oh, my! This one comes from Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert:
Green Surprise Dip:
1 cup steamed Swiss chart, kale or spinach
1 cup plain yogurt
1 cup cooked chickpeas
¼ cup mayonnaise
2 cloves of garlic (I use more because I love garlic)
½ cup chopped onion
1 tablespoon lemon juice
Simply puree in food processor and serve with veggies, crackers or chips! Yum!
