This is the second post in a regular series. The first post, with Dr. Sarah Reich, is here if you missed it!
This week, we have chef Ali Fong of Bon Me to help us understand summer squash and using bulk herbs!
What’s in the Box?
- A big bunch of parsley
- 2 yellow summer squash
- 2 green summer squash
- 2 cucumbers
- A bag of peas
- A head of lettuce
- Strawberries
- Mulberries (already eaten!)
Sautéing Summer Squash
Using Bulk Herbs
Turning Herbs to Sauce
Ingredients:
- A jar full of parsley
- 1/4 cup of vinegar
- 1/4 cup of oil (plus a bit more)
- Salt to taste
- Oregano or other herbs (cilantro, etc)
- 1-2 garlic cloves