Our Weekly CSA Bounty: What Do YOU Do With Rosemary?
Fennel, Swiss chard, white and purple cauliflower, purple scallions, puntarelle, escarole, brocoletti, spinach, bay leaves and flowering rosemary. And it's all organic thanks to our CSA, Parco dei Buoi.
The weekly shipments usually send me into a flurry of vegetable prep: wash spinach and chard well and sautee, steam cauliflower and brocoletti, refrigerate (or freeze if still eating last week's shipment), hang rosemary and bay to dry.
Last week the cauliflower went into Indian cauliflower pakoras, (a disaster! I won't blog that one!) and we eat spinach and chard in myriad ways, including cooked and chilled from the fridge with a little tataki sauce on top.
This week, the scallions are going into my St. Patrick's Day Champ with Smoked Salmon and the escarole is reserved for "scarola e fagioli", my entry into Marie of Proud Italian Cook's "Festa italiana" event.
But, so far, I have not used one sprig of the rosemary that's arrived on my doorstep week after week. It's gorgeous stuff; see it there on the right under the purple cauliflower with its little lavender flowers on the stalk? I feel bad not using it, so I need ideas and inspiration from you. My question to you all is: What do YOU do with rosemary?