September 27, 2020
Back to Summer?
By Linda Dansbury

After a few delightfully brisk days, we are back to warm and high humidity weather, so back to wanting to cook summery foods. Here is a few things I made this past week.

Eggplant, peppers, onions - went back to the grill with these last night - simply drizzled with olive oil and grilled till soft and tasty. I added a couple hot peppers and froze them to add to a chili later, which will give it a slight smoked flavor. I did 2 weeks of peppers, onions and eggplant. I will eat leftover eggplant for lunch and the extra peppers and onions I chopped up and froze to add to something down the road. I have never done this before but am sure the grilled veggies will add a wonderful flavor to something during the long winter months.

Onions, garlic, sweet peppers, hot pepper, tomatoes, okra and kale - made a sort of fish gumbo last week when it was cold. Started with a light rue, added celery, peppers and onions and sauteed till translucent. Added cajun spices, tomatoes (I did a mix of canned and fresh, all diced) and okra and cooked till okra was getting soft. Added finely chopped kale and when it was cooked, added cod and shrimp and cooked until done. Topped with chopped cilantro. Yum!

Napa cabbage, radish, turnips, red onion, cilantro - made the Napa Cole Slaw recipe that was submitted by a fellow member.

How did you enjoy your harvest? Please email me at lindadansbury@comcast.net so I can share with the rest of the members.