Last week’s Grant Farms CSA box included dill and parsley, along with a bunch of other green and red goodies (see past two beet recipes). This post will focus on the herbs. I’ll be brief and spare you the geeky details. I almost promise. However, my enthusiasm for the healing power of food might trump your eye rolling (I have a Mac with spy capabilities, I know when you’re making faces).
Dill — has a clean, faint lemony smell and taste to it; with a hint of anise or fennel. Freezing preserves the flavor better than drying, but either work well. You can freeze dill whole in a plastic bag and cut off little sprigs as needed. Add dill at the end of cooking as it loses its flavor if overcooked (thanks chef Miles). Dill goes well with beets (yeah), cucumber, tomatoes, potatoes, fish and seafood, rice, egg salad, spinach, zucchini, carrots, cauliflower, celery root, cabbage, salad dressings.
Nutritional profile of dill
The volatile oils in dill make it a “chemoprotective” herb. It helps neutralize certain carcinogens (cancer causing agents). It’s also a good source of calcium and iron. Calcium? Surprise, surprise.
Parsley – is a bit like dill, but with a tangy hint of pepper. It’s one of the most versatile herbs and is essential to several flavoring mixtures (French bouquet garnis, fines herbes, salsa verde, tabbouleh). It combines well with basil, bay, capers, garlic, marjoram, oregano, rosemary, tarragon and can be used with most vegetables. I love it with tomatoes, rice and fish.
Nutritional profile of parsley
This one’s a nutritional powerhouse. Seriously, don’t take it for granted and don’t leave that parsley garnish on your plate. Eat it! It’s an excellent source of vitamins K, C, and A, is a good source of folate and iron, and its volatile oils put it in the same chemoprotective category as dill.
Fresh parsley, dill and tomato pasta
what you need
4 large tomatoes, diced
3 tablespoons parsley, finely chopped
2 – 3 tablespoons Vidalia onions (or green onions), finely diced
2 cloves garlic, finely minced
1 tablespoon dill, finely chopped
3 tablespoons extra virgin olive oil
1 teaspoon honey Dijon mustard (I use Annie’s Naturals, it’s gluten-free)
sea salt and fresh ground pepper
12 ounces pasta (I use Tinkyada organic brown rice spaghetti style pasta)
what you do
Combine olive oil and honey Dijon mustard in medium sized bowl. Whisk until well blended. Add the rest of the ingredients with the exception of the pasta and the salt and pepper. Blend well and let sit at room temperature for at least 30 minutes. When ready to serve, add the salt and pepper and toss with prepared hot pasta. Makes about 4 servings. This can also be made into a cold pasta salad.
I had some leftovers, which I refrigerated and served the next night (reheated) over a big plate of the fresh leaf lettuce from the CSA delivery box. It sounds weird, but it was delicious!
Go forth and hug your CSA farmers.