June 21, 2020
Healthy Eating
By Linda Dansbury

I love all these farm veggies! Knowing we are eating such healthy food is so comforting. Share how you are enjoying your harvest by emailing me at lindadansbury@comcast.net and please put Anchor Run in the subject line. Here is a bit of what we ate this week. And, a very Happy Father's Day to all the Dad's out there.

Peas, kohlrabi - ate on their own as a snack and with a homemade yogurt and goat cheese dip.

Peas, scallions, garlic scapes, herbs - made a cous cous and pea salad, but have to say it wasn't my favorite, ok but not worthy of sharing. I should note that others at the table thought it was good!

Escarole, radicchio, scallion, garlic scape, herbs - briefly grilled the escarole and radicchio, until barely wilted. Sauteed garlic and scallion with a can of white beans and a bit of broth. Roughly chopped the greens and poured the bean mixture over. Drizzled with good quality olive oil, a good amount of freshly ground black pepper and a bunch of fresh chopped herbs. Had it alongside one of our Wild For Salmon fillets. A very satisfying meal.

Greens, garlic scape, herbs - several years ago a fellow member shared a wonderful skillet dinner idea and I make it when I am trying to figure out a delicious way to use my greens (you can freeze greens, but I have found that I am not very good about getting them out of the freezer and using them so it is better if I use them up). Saute garlic and scallion/onion in a large, non-stick skillet. Add chopped greens - pretty much anything you have on hand - chard, kale, dandelion, escarole, radicchio, etc. If you use kale, place that in the skillet first, since it takes longer to turn tender. Once the greens are nearly desired tenderness, make wells in the skillet, push the greens to sides of the pan. Carefully break eggs into the wells and allow the whites to start to set. Cover the pan and steam for a few minutes - keep checking as you want the whites to cook, but the yolks to stay runny. Once you get to that stage, serve giving each person 1-2 eggs and a good portion of the greens. Salt and pepper to taste and add fresh herbs if desired. Serve with a nice piece of crusty toasted bread.