On 4/9/2019 6:08 PM, Thomas wrote:
> With shrooms my friend brought tons of other. Bell peppers, green onions, spinach and parsley. The parsley is one bunch. I use parsley in soups but it is usually a dehy. What can I do special with fresh before it decays? I trimmed it out and have 2 cups not flattened or better.
>
> She paid .39 lb for the nicest bell peppers ever. Somewhere in NJ. Im in PA.
>

You can lay out the parsley on a tray and warm the oven to dry it.
Fresh can be mixed with a lot of thins, add to cooked veggies, mixed
with burgers, potatoes.

The peppers here are coming from Mexico right now. NJ won't be
producing for a few months yet.