She also sent a couple of recipes and one of them is for some cookies that remind her of ones her grandmother used to make, even though the recipe for those were lost when she passed away. I know how much I value family recipes and how hard it would be if a favorite was lost. I am so glad she was able to find this and then shared it with me.
I used it right away to unpack this week's CSA. This week we have Curly Endive, Arugula, fennel, French Breakfast Radishes, (the last week of) asparagus, and peppermint. It's a good thing they include some recipes every week; I have never had fennel before, either for cooking or to eat. I don't know if Hubband has, but unfortunately he will be missing out this week. I am sure there will be a chance to make it up to him latter.
I did make some Mint Water last night from some of last week's spearmint and will make some tonight from the peppermint to see if I notice a big difference. It is pretty yummy and refreshing, almost as good as ice tea! (Though I may well use mint water to make some ice tea for Sunday.)
2 quarts (filtered) water
about 20 clean mint leaves, chopped or torn coarsely
Combine water and mint in container and refrigerate overnight. Strain mint leaves and store water in fridge.