Week #37 (2/04 & 07)

This week your basket contains: leeks, potatoes, cabbage, onion, HAMBURG PARSLEY, and cooking greens (Swiss chard and collards).Hamburg Parsley, sometimes called Parsley Root, was widely use in medieval times but is now a mostly “forgotten food”. It’s often cooked with other roots (try it in mashed potatoes!) and is crucial for flavoring some traditional chicken soup recipes and authentic borscht. You can add it anywhere you’re cooking up carrots, celery and onions for a vegetable soup or braise. The leaves are just parsley leaves and should be saved and used as such.  We are new to Hamburg parsley both as growers and cooks and are thus far pleased to find a new crop for this time of year that isn’t related to cabbage!  We also like it in the kitchen.  We made a version of the soup below and added cabbage to it with very good results.


1 ¼ dried lentils, washed and drained
2 tbs.  lard, bacon drippings, or oil
1 onion or leek, chopped

1 parsley root
4 c   water
1 tsp. salt to or to taste
several whole black peppercorns
1 whole clove
1 bay leaf
1 lg potato, peeled and grated
1 smoked sausage, skin pricked with fork
1 tbs. vinegar

In a large pot, heat fat and add parsley root (and other root vegetables if used) and onions. Sauté until onions are golden. Add lentils, water, and seasonings. Grate the potato into the mixture and add sausage. Simmer covered 1 hour until lentils and vegetables are tender. Remove bay leaves. Add vinegar just before serving and adjust salt. Serve with a crusty bread and salad. Adapted from Mariquita.com


1 cup chopped onion

2 garlic cloves, pressed or minced

1 Tbs. vegetable oil

4 cups chopped greens

2 cups un-drained crushed, canned pineapple (1 20 oz. can)

1/2 cup chunky peanut butter

1 Tbs Tabasco sauce

1/2 cup chopped cilantro or parsley


chopped scallions

In a covered sauce pan, sauté the onions and garlic in the oil for about 10 minutes, stirring frequently, until the onions are lightly browned.  While the onions sauté, wash the greens, removing and discarding any large stems.  Slice the greens crosswise into 1 inch wide slices.   Add the pineapple and its juice to the onions and bring to a simmer.  Stir in the greens, cover, and simmer for about 5 minutes, stirring occasionally until the greens are tender.  Stir in the peanut butter, Tabasco and cilantro.  Simmer for 5 more minutes.  Add salt to taste and serve garnished with chopped scallions.


1 ¼ cups pearl barley

3 Tbsp. olive oil

1 lb. spring greens

4 large radicchio or endive leaves, torn

1 lemon, finely grated zest and juice

5 cups vegetable stock

1 leek, thinly sliced

2 garlic cloves, diced

2 tsp. fresh thyme leaves

1 Tbsp. fresh rosemary leaves

Salt and pepper to taste

A handful of fresh parsley, roughly chopped

Put barley in a large heatproof bowl and add sufficient boiling water to cover. Let sit 10 minutes to soften the barley a little, then drain well and set aside. Put 2 tablespoons olive oil in a skillet set over medium heat. Add the greens and radicchio and cook for 10 minutes, stirring often, until the leaves soften. Add the lemon zest and juice, stir well, and set aside. Put the stock in a large saucepan set over low heat and gently warm through while you start the risotto. Put the remaining tablespoon of oil in a saucepan set over medium heat. Add the leeks and the garlic and cook for 4-5 minutes until the leeks are soft and silky. Add the barley and herbs and stir for 1 minute. Add a ladleful of the warmed stock and cook, stirring constantly, until almost all the stock has been absorbed. Repeat the process until all the stock has been incorporated and the barley is almost cooked through—the risotto will be quite wet. Add the greens and radicchio to the pan and stir well to combine. Season to taste with salt and pepper, sprinkle with parsley and serve hot. Serves 4. From Easy Vegan from Ryland Peters and Small.