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Food & Garden
2014 May
Pg 9 - The Sunshine Express
Spring Abounds with Colorado Herbs
Each month, the Colorado Department of Agri-
culture features a different commodity to high-
light the variety and quality of products grown,
raised or processed in the state. This month,
Colorado herbs are featured in the Chimichurri
Sauce recipe.
[Chimichurri is one of most delicious and ver-
satile sauces around. It¡¯s traditionally served
with grilled steak, and is an essential part of the
Argentinian parilla, but it goes great with chicken
and fish too. Chimichurri works well as a mari-
nade, and is also delicious on vegetables.]
Available Now... Herbs
Colorado produces a variety of greenhouse herbs
including basil, dill, mint, oregano, rosemary and
thyme. Fresh herbs add flavor to a variety of reci-
pes. In addition to herbs, Colorado¡¯s greenhouses
grow tomatoes, bedding plants and vegetables.
Look for Colorado greenhouse herbs at local gro-
cery stores and restaurants across the state.
Chimichurri: Delicious & Versatile
Chimichurri Sauce (from Chef Jason K. Morse,
C.E.C., Executive Chef, Douglas County School
District and 5280 Culinary, LLC):
1 Cup Parsley, washed, drained and rough
chopped
4 Garlic Cloves, minced
1/4 Cup Basil, washed, drained and rough
chopped
1/2 Cup Olive Oil
1/4 Cup Red Wine Vinegar
Sea Salt To Taste
Smoked Black Pepper To Taste
Crushed Red Pepper Flakes To Taste
Place all ingredients except the oil into a mixing
bowl. Add the oil slowly, using a hand blender
to emulsify the mixture. The consistency should
be chunky, so be sure not to puree the mixture.
Adjust seasoning as desired.
Visit www.coloradoagriculture.com for a com-
plete list of recipes.
So here¡¯s some cool lettuce information to ponder:
+ There are 4 main groups of lettuce; Butterhead,
Crisphead(Iceberg), Looseleaf and Romaine.
+ Thomas Jefferson had 19 varieties of lettuce grow-
ing in his garden at Monticello.
+ Lettuce is the second most popular fresh vegetable
in the U.S. behind #1 potatoes. The average Ameri-
can eats approximately 30 lbs of lettuce a year.
+ Lettuce contains vitamin A & potassium but is also
a moderately good source of vitamin C, calcium,
iron & copper. Darker green lettuce leaves always
indicate higher fiber, flavor & nutritional value.
+ Always eat whole or hand tear lettuce, never cut or
slice lettuce leaves, because cut lettuce leaves release
an ascorbic acid oxidase, which destroys vitamin C
and causes the cut edges to discolor.
+ Lactucarium (or ¡®Lettuce Opium¡¯), a mild opiate-
like substance, is in all types of lettuce. Ancient
Egyptians considered it an aphrodisiac and Ancient
Greek physicians, and later the Romans, took ad-
vantage of this property to induce sleep after a meal.
International
Event In Cortez
May is National Salad Month