June 18, 2023
Spring Meets Summer
by Linda Dansbury

I mentioned the transition of veggies last week and a couple of means that we prepared reflected the combination of seasons. Please share how you enjoyed your harvest by emailing me at Lindadansbury@comcast.net - and please put Anchor Run in Subject so I can find your email.

Snow peas, radishes, kohlrabi - once again we enjoyed the Radishes with Goat Cheese Dip - as I have said before, it is easy to make (I don't use the food processor as the recipe states - I normally make a half batch at a time and hand mixing is simple) and is delicious with all of the fresh veggies we are receiving.

Snow peas, zucchini, Swiss chard, garlic scapes - pasta is an easy, 2 pot meal! In this case, sauteed wild mushroom mix with onions and Swiss chard stems, added wine and reduced a bit. Then added peas, zucchini and scapes and simmered for about 2 minutes. Chopped chard leaves were then added. Cooked pasta was added to the pan along with parsley and a generous grating of cheese. Yummy!

Radicchio, endive, garlic scapes - I am always looking for new ways to enjoy salad greens. After all of these years of "playing" with my farm share, it is more difficult for me to find different preps, but this Radicchio and Endive Salad with Miso Dressing is easy and delicious. You can use any combo of salad greens for this dressing, but it really helps cut the bitterness of greens. Add nuts and/or thinly sliced fennel (coming to your share soon) for added deliciousness.

Romaine - love the large heads of romaine we sometimes get from the farm. I don't hesitate to enjoy them by quartering the head, leaving the core in tact. Brush with olive oil and then place cut side down on the cooler side of the grill - do not walk away, this doesn't take long. Barely char the lettuce, then turn and repeat on the other cut side. Remove from grill, chop and dress with your favorite Caesar or other dressing.