There’s a boatload of parsley springing up in the Seattle garden at the moment. It adds a nice green bite in contrast to the richness of the mushrooms and the heartiness of the beans.
So, we had four pounds of chuck roast from a farm in Prosser, WA, east of the mountains. Our friend Ms. Guizzo bought a cow from this great cattle rancher named Charlie Card, who’s actually headed for the Ag Hall of Fame. She generously gave us some of her bounty.