Two varieties of parsley are successfully grown in our area: the most common is curly parsley, which we encounter decorating nearly every luncheon plate, and the other is the flat-leaf Italian variety — the most highly prized by cooks of many nations. Growing either kind is very easy — it responds well to use and thrives during our mild winters — in fact, it is at its best when planted after the heat of summer ends. It boldly recovers after our mostly-gentle freezes as well. Both parsleys make great container plants as well, giving them even more versatility for the city gardener. Cut off buds and blossoms to encourage more leafy growth for the kitchen, and make sure to keep your parsley watered and fed. Though considered a perennial, it usually fades with our stunning summer heat.
Parsley and Lemon Yogurt Cheese, courtesy of Chef Chris Crowder
16 oz. plain yogurt
1 tbs. parsley chopped
1 tsp. lemon zest, minced 1/8 tsp. salt
Line a strainer with cheesecloth and place the strainer over a bowl. Combine the zest with the yogurt and place it into the strainer. Cover with plastic wrap and place in the refrigerator for 24 hours. Remove from the refrigerator and discard the drained liquid. Transfer the cheese to a bowl and add the parsley and salt. Store the cheese in a covered container in the refrigerator and can be used up to a week.