Some recipe ideas for your August shares Duck Breast with Apricot Sauce and Grilled Fruit from the New York Times For the apricot sauce: 1 cup dried apricots 1 1/2 cups fresh orange juice (add more if necessary to thin the sauce) For the grilled fruit: 6-8 pieces of grilled fruit like plums, peaches, nectarines
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I know we’re all very excited for the summer harvest, but until then why not enjoy what we’ve got?  I’m talking carrots and parsnip.  More specifically, Carrot and Parsnip salad.  Though commonly roasted, parsnip is in fact very delicious raw. The parsnip originated in the Mediterranean region and originally was the size of a baby
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