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..

On Tuesday, April 9, 2019 at 5:08:16 PM UTC-5, 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.
>
Meatloaf, chicken pot pie, pork roast, the list is endless.

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.

"Thomas" > wrote in message
...
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.

That's cheap for bell peppers! I add parsley to everything. Salads such as
tuna, potato, pasta, even green salads. Can add to pretty much any
casserole, gravy, pasta sauce. Really good for parsleyed potatoes. Use
whatever kind you have. Either canned, or boiled fresh ones. Waxy potatoes
work best IMO. If they are large, cut them in chunks. Once cooked/heated
through, drain them and add butter, snipped parsley, and pepper. Can also
snip on top of a baked potato. Also nice with roasted or boiled carrots.

On Tuesday, April 9, 2019 at 7:50:02 PM UTC-6, Julie Bove wrote:
> "Thomas" > wrote in message
> ...
> 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.
>
> That's cheap for bell peppers! I add parsley to everything. Salads such as
> tuna, potato, pasta, even green salads. Can add to pretty much any
> casserole, gravy, pasta sauce. Really good for parsleyed potatoes. Use
> whatever kind you have. Either canned, or boiled fresh ones. Waxy potatoes
> work best IMO. If they are large, cut them in chunks. Once cooked/heated
> through, drain them and add butter, snipped parsley, and pepper. Can also
> snip on top of a baked potato. Also nice with roasted or boiled carrots.

Never was fond of parsley but really like "turnip rooted parsley" in soups and stews. A bit neutral in flavor but goes well with "swedes" and carrots.
===

On Tuesday, April 9, 2019 at 6:08:16 PM UTC-4, 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.

Put sprigs in a salad. Salad greens don't have to be 100% lettuce.

Make tabouli. You can make tabouli with roasted
cauliflower instead of bulgur, which might be easier for you to find.

Cindy Hamilton

On Wed, 10 Apr 2019 03:13:50 -0700 (PDT), Cindy Hamilton
> wrote:

>On Tuesday, April 9, 2019 at 6:08:16 PM UTC-4, 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.
>
>Put sprigs in a salad. Salad greens don't have to be 100% lettuce.
>
>Make tabouli. You can make tabouli with roasted
>cauliflower instead of bulgur, which might be easier for you to find.
>
>Cindy Hamilton

If it wasn't for the mint I would make tabouli. I really like mint,
just not in those quantities. I just want to find a bit of mint
occasionally, not have a mouthful every bite. To me it is like having
every bite full of something like rosemary.
Janet US

On Wednesday, April 10, 2019 at 10:50:36 AM UTC-4, U.S. Janet B. wrote:
> On Wed, 10 Apr 2019 03:13:50 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >On Tuesday, April 9, 2019 at 6:08:16 PM UTC-4, 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.
> >
> >Put sprigs in a salad. Salad greens don't have to be 100% lettuce.
> >
> >Make tabouli. You can make tabouli with roasted
> >cauliflower instead of bulgur, which might be easier for you to find.
> >
> >Cindy Hamilton
>
> If it wasn't for the mint I would make tabouli. I really like mint,
> just not in those quantities. I just want to find a bit of mint
> occasionally, not have a mouthful every bite. To me it is like having
> every bite full of something like rosemary.
> Janet US

Leave the mint out or reduce it. My husband doesn't like it,
so I use just a teeny bit and mince it very finely.

Cindy Hamilton

On Wed, 10 Apr 2019 08:18:26 -0700 (PDT), Cindy Hamilton
> wrote:

>On Wednesday, April 10, 2019 at 10:50:36 AM UTC-4, U.S. Janet B. wrote:
>> On Wed, 10 Apr 2019 03:13:50 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>> >On Tuesday, April 9, 2019 at 6:08:16 PM UTC-4, 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.
>> >
>> >Put sprigs in a salad. Salad greens don't have to be 100% lettuce.
>> >
>> >Make tabouli. You can make tabouli with roasted
>> >cauliflower instead of bulgur, which might be easier for you to find.
>> >
>> >Cindy Hamilton
>>
>> If it wasn't for the mint I would make tabouli. I really like mint,
>> just not in those quantities. I just want to find a bit of mint
>> occasionally, not have a mouthful every bite. To me it is like having
>> every bite full of something like rosemary.
>> Janet US
>
>Leave the mint out or reduce it. My husband doesn't like it,
>so I use just a teeny bit and mince it very finely.
>
>Cindy Hamilton

o.k., but then, is it really tabouli? ;-)

On Wednesday, April 10, 2019 at 12:24:08 PM UTC-4, U.S. Janet B. wrote:
> On Wed, 10 Apr 2019 08:18:26 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >On Wednesday, April 10, 2019 at 10:50:36 AM UTC-4, U.S. Janet B. wrote:
> >> On Wed, 10 Apr 2019 03:13:50 -0700 (PDT), Cindy Hamilton
> >> > wrote:
> >>
> >> >On Tuesday, April 9, 2019 at 6:08:16 PM UTC-4, 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.
> >> >
> >> >Put sprigs in a salad. Salad greens don't have to be 100% lettuce.
> >> >
> >> >Make tabouli. You can make tabouli with roasted
> >> >cauliflower instead of bulgur, which might be easier for you to find.
> >> >
> >> >Cindy Hamilton
> >>
> >> If it wasn't for the mint I would make tabouli. I really like mint,
> >> just not in those quantities. I just want to find a bit of mint
> >> occasionally, not have a mouthful every bite. To me it is like having
> >> every bite full of something like rosemary.
> >> Janet US
> >
> >Leave the mint out or reduce it. My husband doesn't like it,
> >so I use just a teeny bit and mince it very finely.
> >
> >Cindy Hamilton
>
> o.k., but then, is it really tabouli? ;-)

Sure. There are jillions of tabouli recipes without mint.

Authentic? Who cares.

Now we can debate whether tabouli is a parsley salad with bulgur
or a bulgur salad with parsley.

Cindy Hamilton

"U.S. Janet B." wrote:
>
> If it wasn't for the mint I would make tabouli. I really like mint,
> just not in those quantities. I just want to find a bit of mint
> occasionally, not have a mouthful every bite. To me it is like having
> every bite full of something like rosemary.

Several years ago, I made a potato salad and used way too much
dill. I used dried vs fresh and I got the equivalent wrong. OMG,
it was awful. I haven't used any dill ever since. lol

On Wednesday, April 10, 2019 at 11:47:12 AM UTC-4, Gary wrote:
> "U.S. Janet B." wrote:
> >
> > If it wasn't for the mint I would make tabouli. I really like mint,
> > just not in those quantities. I just want to find a bit of mint
> > occasionally, not have a mouthful every bite. To me it is like having
> > every bite full of something like rosemary.
>
> Several years ago, I made a potato salad and used way too much
> dill. I used dried vs fresh and I got the equivalent wrong. OMG,
> it was awful. I haven't used any dill ever since. lol

I like fresh dill, but not dried. My favorite use for fresh dill
is to chop some up and add it when I marinate leftover grilled
salmon in a lemon vinaigrette.

Cindy Hamilton

On 2019-04-10 12:45 p.m., Cindy Hamilton wrote:

> I like fresh dill, but not dried. My favorite use for fresh dill
> is to chop some up and add it when I marinate leftover grilled
> salmon in a lemon vinaigrette.
>

I always grow lots of dill in the garden. We usually grill salmon at
least once a week and like to put some fresh dill on top while it is
cooking.

On 2019-04-10 11:46 a.m., Gary wrote:
> "U.S. Janet B." wrote:
>>
>> If it wasn't for the mint I would make tabouli. I really like mint,
>> just not in those quantities. I just want to find a bit of mint
>> occasionally, not have a mouthful every bite. To me it is like having
>> every bite full of something like rosemary.
>
> Several years ago, I made a potato salad and used way too much
> dill. I used dried vs fresh and I got the equivalent wrong. OMG,
> it was awful. I haven't used any dill ever since. lol
>

Stay away from the Baltic countries. Dill is often the main ingredient
in dishes. Where some people might garnish boiled potatoes with a bit of
dill they would toss a big bunch of it into the cooking water.

"U.S. Janet B." > wrote in message
...
> On Wed, 10 Apr 2019 03:13:50 -0700 (PDT), Cindy Hamilton
> > wrote:
>
>>On Tuesday, April 9, 2019 at 6:08:16 PM UTC-4, 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.
>>
>>Put sprigs in a salad. Salad greens don't have to be 100% lettuce.
>>
>>Make tabouli. You can make tabouli with roasted
>>cauliflower instead of bulgur, which might be easier for you to find.
>>
>>Cindy Hamilton
>
> If it wasn't for the mint I would make tabouli. I really like mint,
> just not in those quantities. I just want to find a bit of mint
> occasionally, not have a mouthful every bite. To me it is like having
> every bite full of something like rosemary.
> Janet US

I love tabouli but I really have to be in the mood for it. I only eat it
maybe once or twice a year.

In article >,
says...

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'd probably make kedgeree.

other ideas

https://www.thekitchn.com/10-delicio...up-a-bunch-of-
parsley-246217

Janet UK

Thanks for all suggestions. I am going with the Persian herb frittata found in Janet's link.
Freezing was also in mind as suggested.

Side note on dill. We grow (it grows) beautifully. My pickle recipe made it into Taste of Home hardcover cookbook. Nothing special but here it is.

Half tsp mckormic pickle spice
1 cup vinegar
1 third cup kosher salt
1 half cup sugar
2 q water
Ton of trimmed dill
Half ton of garlic
Kirbys cut in 4 or 6 pcs

You know the rest. Simmer 20, cool for 10, dump into jars with kirbys in them.

My 24 hour pickles.

On Tue, 9 Apr 2019 15:08:13 -0700 (PDT), 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.


parsley is very overrated

--

____/~~~sine qua non~~~\____

On Wednesday, April 10, 2019 at 8:44:25 AM UTC-4, wrote:
> On Tue, 9 Apr 2019 15:08:13 -0700 (PDT), 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.
>
>
> parsley is very overrated

You're entitled to your opinion. In my view, parsley is
underrated.

Cindy Hamilton

On Wed, 10 Apr 2019 06:36:20 -0700 (PDT), Cindy Hamilton
> wrote:

>On Wednesday, April 10, 2019 at 8:44:25 AM UTC-4, wrote:
>> On Tue, 9 Apr 2019 15:08:13 -0700 (PDT), 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.
>>
>>
>> parsley is very overrated
>
>You're entitled to your opinion. In my view, parsley is
>underrated.
>
>Cindy Hamilton

I agree. Especially if you grow your own parsley. Straight from the
garden it is a real taste treat.
Janet US

On 2019-04-10 10:53 a.m., U.S. Janet B. wrote:
> On Wed, 10 Apr 2019 06:36:20 -0700 (PDT), Cindy Hamilton
> > wrote:
>
>
>
>> You're entitled to your opinion. In my view, parsley is
>> underrated.
>>
>> Cindy Hamilton
>
> I agree. Especially if you grow your own parsley. Straight from the
> garden it is a real taste treat.

True, and it is possible to use too much parsley.

On 4/10/2019 10:59 AM, Dave Smith wrote:
> On 2019-04-10 10:53 a.m., U.S. Janet B. wrote:
>> On Wed, 10 Apr 2019 06:36:20 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>>
>>
>>> You're entitled to your opinion.Â* In my view, parsley is
>>> underrated.
>>>
>>> Cindy Hamilton
>>
>> I agree.Â* Especially if you grow your own parsley. Straight from the
>> garden it is a real taste treat.
>
> True, and it is possible to use too much parsley.
>
I suppose. Everyone knows I don't grow my own parsley or herbs, not
even in pots on the patio. But depending upon the dish there's no
complaint on my end about adding some fresh parsley to a dish. n A
little... not overwhelming. I suppose the amount depends on what recipe
the OP thinks contains too much.

I buy supermarket parsley and air dry it on the kitchen table on paper
towels (with some waxed paper underneath). I crumble it and add it to a
plastic shaker bottle, for situations where I might need a quick
application of crumbled parsley added to a sauce or soup. Works a
treat! No dehydrator or oven needed. Just let it air dry.

Fresh parsley... I don't usually have it on hand but I can understand
why someone would buy, chop and freeze it to have on hand. To add to
soup or stock or pilaf or... well, lots of things.

Jill

On 4/10/2019 8:53 AM, U.S. Janet B. wrote:

> I agree. Especially if you grow your own parsley. Straight from the
> garden it is a real taste treat.

"Parsley" is what got me started on "organic".

Regular flat Italian parsley and reg cilantro taste almost the same in
the produce section of most sprmkts. It was "organic parsley" that got
me started into "organic".

I'm sure most of you know the story, as I've repeated it often enough.
Try the "organic" offerings (if yer fave store has 'em), as organic is
NOT always the best choice.

nb

On Wednesday, April 10, 2019 at 11:36:40 AM UTC-4, notbob wrote:
> On 4/10/2019 8:53 AM, U.S. Janet B. wrote:
>
> > I agree. Especially if you grow your own parsley. Straight from the
> > garden it is a real taste treat.
>
> "Parsley" is what got me started on "organic".
>
> Regular flat Italian parsley and reg cilantro taste almost the same in
> the produce section of most sprmkts. It was "organic parsley" that got
> me started into "organic".
>
> I'm sure most of you know the story, as I've repeated it often enough.
> Try the "organic" offerings (if yer fave store has 'em), as organic is
> NOT always the best choice.
>
> nb

I can always tell the difference between parsley and cilantro
at the grocery store. Either your grocery store sucks, or your
taste buds require greater stimulation than mine.

Cindy Hamilton

On Wed, 10 Apr 2019 08:53:03 -0600, U.S. Janet B. >
wrote:

>On Wed, 10 Apr 2019 06:36:20 -0700 (PDT), Cindy Hamilton
> wrote:
>
>>On Wednesday, April 10, 2019 at 8:44:25 AM UTC-4, wrote:
>>> On Tue, 9 Apr 2019 15:08:13 -0700 (PDT), 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.
>>>
>>>
>>> parsley is very overrated
>>
>>You're entitled to your opinion. In my view, parsley is
>>underrated.
>>
>>Cindy Hamilton
>
>I agree. Especially if you grow your own parsley. Straight from the
>garden it is a real taste treat.
>Janet US

I do grow my own. I give most of it away... it is just so unneeded,
does very little in the way of changing the flavor

--

____/~~~sine qua non~~~\____

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.

Before the fresh parsley rots, freeze it or dehydrate it. No need
to waste it.