Weekly Basket #10

The Harvest

  1. Scallions

  2. Purple-leaf basil

  3. English cucumber

  4. Summer squash

  5. Baby beets

  6. Romaine

  7. Green beans

  8. Cutting celery (Par-cel)

  9. Assorted tomatoes

  10. Green cabbage

Featured Item: Cutting Celery!

Also known as Par-cel, aka Parsley- Celery, this herb is in the same family as parsley but has a much different flavour. Unlike most herbs, you want to eat the stalk and leaves. It can be used in place of celery and makes for a lovely garnish. It pairs well with cream cheese and other creamy dips, salads and sauces.


This week I added it to a slaw recipe, along with the cucumber and cabbage. Try it for yourself:

August 24, 2017

Cucumber and Cabbage Coleslaw with Par-cel


8 cups of green cabbage, shredded (about 1 head)

4 cups of cucumber, julienned 

1/2 cup scallions, thinly sliced

1/2 cup of par-cel, chopped plus more for garnish

1/2 cup of dried cranberries

4 Tbsps of sunflower oil 

1.5 Tbsps of vinegar

1.5 tsps salt 

Rinse and prepare all vegetables and par-cel. Mix together in a bowl. In a separate bowl, combine all ingredients for the dressing. Sunflower oil is key, but if you're stuck you can use olive oil instead. Add dressing to salad mix until you get the consistency you'd like. Stir in cranberries Enjoy fresh!

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