The Bethlen Home Messenger, 1997 (1. szám)

1997-06-01 / 1. szám

Jífrmtt tlje ,Btßitctatt By Edith Kovács, RD

ONE OF OUR FINEST HERBS: PARSLEY

Parsley is, for the most of people, merely a decoration, a splash of green to color a plate. The most of us just push the sprigs aside on our plate, uneaten. What a waste!

Parsley certainly belongs to the "Fine Herbs" family. An 18th Century epicure summed up parsley's importance this way: "To take parsley away from the cook would make it almost impossible for him to exercise his art."

In other countries parsley is used for nutrients. In some Italian sauces parsley is the main ingredient. My family's most favorite South American sauce: Chimichurri is prepared of parsley and garlic with condiments. If you are interested, please stop in my office, I will give you a "taste" of it.

Chimichurri is used in Argentina, Uruguay, etc. and even became popular in Florida. You may find it on the table of the steakhouses in Miami.

Parsley has a variety of appearance, aroma and flavor. The robust, flat leaf, rather pungent-strong flavored parsley is European, South American. The Crinkly, thick bunches are the favorite of America, although their smell and taste is just a pale imitation of the flat leaf type.

The word: parsley comes from the Greek "petroselinum", literally rock celery. (The name refers to the plant's propensity to grow near rocks.) The Romans wore bunches of parsley around their necks to prevent inebriation. (The plant was supposed to absorb the alcohol fumes.)

The herb is very rich in Vitamin C and also a good source of Vitamin A and B, folate, potassium and iron.

Parsley freshens and sweetens the breath. This is the reason why it is very often combined with garlic. This is the reason why it is used on dinner plates. Don't waste it by pushing it to the edge uneaten. Chew on the little sprig to refresh your breath.

Another type of parsley is the Hamburger Parsley. This has turnip-like roots, is very flavorful and is eaten as a vegetable side-dish and in stews, soups, etc. A very popular vegetable in Europe, similar to parsnips.

Try some, and stop into my office if you want to taste the Chimichurri.

GOOD NUTRITION MONTH

Our celebration of the Good Nutrition Month with lots of fresh fruits and healthy fresh vegetable, dips and sour dough breads was a big success. Many of our Employees and Visitors came to tell us how much they enjoyed the treat.

Now, "Older Americans" month is starting with the first of May. We will have the Cottage Residents for a similar, healthy luncheon.

Also, we are very excited about our new idea, (originated by Esther Berkey), of collecting a bouquet of life experiences from every participant. We expect invaluable teaching from them to the newer generations, and our goal is to learn and re-learn to count our daily blessing from the Lord.

Maybe we can get permission from the authors of these short stories, (with or without names) to publicize them in the Bethlen Home's Newsletter.

We are very much looking forward to these "story telling" events.

THE SONG OF THE STARS

Nowadays that everybody looks more to the stars observing the unusual comet among them, this little poem reflects our thoughts.

Sunshine and flowers Thru long summer day,

Showers and rainbows,

And Children at play.

These are the wonders Of daytime delight,

But I've heard the song Of stars in the night.

Nights, when the dark skies Are shining and bright,

With millions of stars,

Each sending a light.

Then all thru the stillness,

My faith I renew,

For I hear the stars They sing "Allelu"!