June 24, 2024
With Summer
by Farmer Derek

Harvest #8 (Week B) should include cucumbers, zucchini, cabbage, head lettuce, italian dandelion, beets, swiss chard, fennel, radicchio, scallions, cilantro, dill, basil, and garlic scapes. Some items will be a choice. U-pick should include herbs, string/snap/green beans, and flowers. Please remember your scissors.

June 24, 2024
Workshifts this Week (6/24/24)
by Farmer Derek

This week's workshift schedule:

Bring gloves, water, a hat, sturdy shoes, and a pad for kneeling (if necessary for you).

We meet under the large red maple at the end of the barn by the pick up room.

Please be here by the scheduled start time (it might be hard to find us in the fields otherwise).

June 24, 2024
Cucurbits Have Arrived
by Linda Dansbury

A sure sign of summer is the arrival of cucumbers and zucchini. As with other veggies and greens, they store well in fridge in plastic bags or containers, and do not like to sit in water.

Cucumbers - cucumbers can obviously be enjoyed as is. There are several delicious recipes on this site to try, including Vietnamese Cucumber Salad, Sesame Peanut Cucumber Salad, and Spiced Cucumber sticks.

Zucchini - so many ways to enjoy this versatile crop: one of my favorite ways is to grill it. Depending on size, half or quarter them, brush with olive oil and grill, turning frequently until lightly charred and desired tenderness. When they come off the grill, drizzle with more olive oil, salt and pepper and if desired some type of cheese and chopped herbs. Yum! Leftovers are great added to pasta salads. I also bake, make soups, etc. Check out this site for many ideas - search under zucchini and summer squash.

Green beans - new in the U-Pick field this week are green beans. Everybody has favorite ways to enjoy them. During the heat of summer I like to cook a lot up and make into a salad - as I start preparing them, I will share. Store dry, in plastic containers or bags.

Scallions - so glad to have an allium in the mix of veggies! They are pretty perishable so try to use them up in a few days. I use them instead of onions in salads, pasta salads and dips. They are also delicious grilled - just brush with a bit of olive oil and place on grill for just about 30 seconds or so and turn them and grill for another 30 seconds or so. Eat as is, or chop and add to salads.

June 24, 2024
Driest, Hottest June
by Farmer Derek

Enveloped in the hottest and driest stretch of weather in recent memory, perhaps the most challenging week in 16 seasons of farming here, we march on, doing what we can to maintain order and keep crops alive and happy. Knowing that there's nothing we can do to nudge this heatwave away, we simply battle the elements and drink lots of water. It's an endurance test of the purest kind, no need to create it artificially, unproductively. I don't need to sit in a sauna, followed by an ice bath, practice my breath-holds. I just need to get the job done, finish this task, give water where I can, and not pass out. Mind over matter, deliberate actions, focus on the moment, remain calm and steady. This too shall pass.

June 24, 2024
Beat the Heat with Salads!
by Linda Dansbury

Hope everyone is managing in this heat. Here are a few "cool" things we enjoyed this week.

Romaine, snap and snow peas, mint - prepared a delicious main dish type salad this past week. Placed cut up romaine in a large bowl. Sliced peas julienne style and added to bowl, along with a nice handful of sliced mint leaves. Cooked a few slices of bacon until crispy. Saved a couple of tablespoons of the bacon fat in pan and deglazed with about a tablespoon each of red wine vinegar and lemon juice. Added a tablespoon of olive oil to mixture, mixed well. Chopped up bacon and added half to salad bowl, poured dressing over salad and mixed well. Add fresh ground pepper, grated parm cheese and mixed everything up. Plated and topped each plate with more chopped bacon, cheese and pepper. Yum!

Snap Peas, mixed herbs - we were grilling anyway, so tossed a bunch of peas in olive oil - placed in grill basket and put on grill for about 3 minutes, shaking every minute. When peas had a bit of a char, remove from grill, place on a plate, drizzle with a bit more oil, flaky sea salt and a handful of chopped fresh herbs.

Lettuce, radicchio, fennel, turnips, peas - summer salads for me often turn into veggie salads, meaning I add some of whatever I got at the farm into my salad. The mix changes throughout the summer. The thing I do with my vinaigrette is make it a little more "vinegary" - the heartier lettuce and added veggies can take it and actually enhances the veggies. I like to mandoline the fennel for this salad.

Beets, parsley, lettuce - another salad! Roasted the beets, cut them into bite sized pieces and marinated them in a Dijon vinaigrette for a little while. When ready to eat, mixed with lettuce and topped with goat cheese.

June 24, 2024
Now What!? Workshops Recap
by Gia Yaccarino

I love doing the Now What!? Workshops! I meet so many people and I get to talk about the farm! And this year was the same! Doing two back to back weekends between Memorial Day and Father’s Day seemed to work really well!

Each day was different as far as the number in attendance and the number of years they had been farm members. I think everyone, myself included, learned something new!

The Anchor Run website is a wealth of information! You have access to previous newsletters, a ton or recipes arranged by vegetable, and Veggies 202 - an overview of the vegetables included in your share. I strongly encourage you to explore the website!

Many people asked about what to do with the different herbs. During the 2022 Growing Season starting with week 8, I wrote a weekly article for the newsletter about the different herbs available at Anchor Run CSA. Please check it out!

Of all of the cookbooks I own, my very, very favorite is From Asparagus to Zucchini. It includes storage tips, cooking tips and a bunch of recipes, arranged alphabetically by vegetable. It has been indispensable! It is available on Amazon.

A common question this year (and last year and the year before…) is what to do with all of the greens. My advice is to consume the more delicate greens first – the lettuce mix, head lettuce (such as the newham, lovelock). And you don’t need to limit yourself to salads – lettuce leaves are great to use for wraps. Tuna salad, chicken salad, egg salad, hummus – these are all great wrapped in a leaf of lettuce!

For radish greens and turnip greens and even the kale sometimes – I blanch and then form into a ball and squeeze out the extra water. The ball then goes into a zip lock bag in the freezer for the winter (for me) or 2 weeks later for a frittata (like one member told us!). When I blanch the kale, I take the leaves off of the center rib. I save this to make Kale Stem Pesto! This was one of the recipes I brought to share with the participants, and it got rave reviews! One member shared that she freezes the kale leaves raw. She also removes the center rib and then lays the leaves flat on top of each other. This was a new technique I learned!

The romaine and escarole are great grilled. I cut the heads in half and rinse, then grill (or place in a large skillet) with some olive oil face down first. Once that side is done, flip and cook some more. Once it is done cooking, I turn off the heat, spray with olive oil, balsamic vinegar and sprinkle with parmesan cheese and cover so the cheese gets all melty. I shared grilled escarole with the members, and they really enjoyed it!

Something I tried to get across was that greens are interchangeable in most recipes – you just need to think of the greens in terms of their bitterness. Use a green with a similar bitterness profile as the one you need the substitute for. https://blog.ohiohealth.com/your-guide-to-leafy-greens/

Another recipe I brought was a little different between the first week and the second week

The next part is the same for both weeks – I created a sauce from teriyaki sauce, Bragg’s Ammino Acids (or soy sauce) and peanut butter. I then added the cooked veggies to the sauce and stirred to coat them. Tasting this recipe was a great way to answer the second most common question – what to do with Kohlrabi and all the root vegetables!

Another option is to enjoy them with a dip or hummus! A member from a previous year’s Now What Workshop had shared this idea: slicing the radishes very thin and sautéing them and then enjoying them in a sandwich.

I use specific containers by Rubbermaid which have a tray on the bottom to keep the vegetables away from any condensation. You can accomplish the same end effect by placing a paper towel in the bottom of the container or in the plastic bag.

I was asked what the difference between pickling and fermenting is. I responded that they are totally different (but how!?) and that fermenting takes place in an anaerobic environment but I was unable to fully articulate the differences between the two. Let me now provide an answer which includes how they are different. In short – pickling uses an acidic medium such as vinegar to preserve the food. It is the acidic medium which provides the sour taste. Lactic Acid Fermenting involves a chemical reaction! The chemical reaction is what creates the sour taste. By submerging the vegetable is a salty brine (usually 2-3%), microorganisms (bacteria, yeast) break down sugars and produce healthy microbes (probiotics). This environment is also inhospitable to harmful bacteria – so it’s a win-win situation! https://www.thekitchn.com/whats-the-difference-between-pickling-and-fermenting-229536

I also shared some of my dehydrated treats – cucumbers, zucchini, beets, carrot, cantaloupe and even watermelon! These seemed to be the favorite of all the treats I brought!

The Bok Choy Mexican Casserole which I mentioned during some of the workshops is listed on the recipes page. Tomatoes, tomatillos, and peppers are all things I have successfully frozen whole and raw. Painters tape is great for labeling since it does not leave a residue and stays on in the freezer. Blanch - briefly submerged in boiling water and then immediately cooled in ice water to stop further cooking.

What I hoped to get across to the members was that enjoying your CSA harvest does not need to be difficult! Things which work in my household might not work in yours. The trick is finding what works in your own household – and hopefully the exchange of ideas at the workshops helped members with that! When you are in the pick up room – ask the other members there what they have been doing with whatever you have been challenged with – I bet you will get a ton of great suggestions. And as soon as you feel you have conquered whatever your challenging vegetable is – I guarantee you that the next wave of vegetables will be upon us!

June 17, 2024
Quarter Time
by Farmer Derek

Harvest #7 (Week A) should include romaine lettuce, head lettuce, escarole, italian dandelion, kale, beets, salad radishes, hakurei turnips, swiss chard, fennel, radicchio, and garlic scapes. Some items will be a choice. U-pick should include herbs, snow & snap peas, and flowers. Please remember your scissors.

June 17, 2024
Peas Please!
by Linda Dansbury

I feel like I can never have too many peas. They are so delicious raw - all by themselves or dipped in something delicious. Here are a few things we enjoyed recently:

Radish, turnips, peas, mint, chives - made the Radishes with Goat Cheese Dip and enjoyed the raw veggies as an appetizer. So easy to make and delicious - the recipe says to use a processor to mix the dip, but it comes together by hand easily, with less to clean up.

Peas, mint - my favorite way to cook snow/snap peas is in a pan with a little olive oil or butter (or sesame oil writes Farmer Derek) - it only takes 2-3 minutes in a hot pan for them to be a perfect texture. They are amazing with just a bit of sea salt added at the end. This week I julienned a few mint leaves and tossed them in along with a few chili flakes after cooking was finished.

Swiss chard, garlic scapes - I have talked about this simple method of enjoying greens before - chop up chard stems and scapes - add them to pan heated with olive oil. A sprinkle of chili flakes is a nice addition. Saute for a couple of minutes then add the chopped chard leaves, or any greens you want to add. Cook until desired tenderness. Add salt and pepper to taste and enjoy with or without a squeeze of lemon.

Escarole, scapes, parsley - made an easy, but delicious dinner: cooked Italian sausage in a pan - and removed to a bowl. Added olive oil to same pan and added chopped scapes and chopped up escarole. When nearly cooked, added a can of white beans and mixed together well. Added sausage back into pan, heated everything through. Added salt and pepper. Removed from heat and tossed in a lot of chopped fresh parsley. Grated parmesan cheese over all and enjoyed with a loaf of crusty bread!

June 17, 2024
Workshifts this Week (6/17/24)
by Farmer Derek

This week's workshift schedule (only a very early one due to the heatwave):

Bring gloves, water, a hat, sturdy shoes, and a pad for kneeling (if necessary for you).

We meet under the large red maple at the end of the barn by the pick up room.

Please be here by the scheduled start time (it might be hard to find us in the fields otherwise).

June 17, 2024
Irrigation Daze
by Farmer Derek

The rain missed the farm on Friday so we've been madly installing all the necessary components to run irrigation during all hours of the day, trying to give most crops a drink before the intense heat arrives. Realistically we won't be able to provide water to all crops this week but are hopeful of giving a drink to at least 75% of our footprint. We're fortunate to have 3,000 feet of buried 3-inch pipe running around the farm with headers at each main field (installed in 2013). From the headers we run 1.5-inch tubes overland along beds and mostly tap into these with .5-inch drip tape (aka trickle tape). We have a relatively new deep well and strong submersible pump providing good flow and pressure. We can probably irrigate everything every 5th or 6th day with two 6-hour cycles each day, so at a given time we can add water to 1/12 of our footprint. Let's hope for some rain this coming weekend for us and the plants.

June 17, 2024
More to Love
by Linda Dansbury

Every week brings something new and delicious to the pick up room! Most of the new items this week can be enjoyed raw and cooked. Here are a few tips:

Radicchio - is an often misunderstood member of the chicory family. It is very nutritious and keeps quite well in the fridge, as long as it isn't sitting in water. Take the outer leaves off and slice into salads. The round "ball" can be cut in half or quarters, brushed with olive oil and grilled for just a couple of minutes until charred a bit. The light grilling takes the bitterness out, although I don't think this is very bitter. Chop up and make into a salad or add to romaine that you have also grilled. It is also delicious either charred or raw when added to a pasta salad! I love making a mixed green salad, and adding some radicchio along with thinly sliced fennel and making a "vinegary" dressing. There are also delicious recipes on this site.

Fennel - is delicious raw, when sliced into a salad, or consumed with dips or hummus. It also braises really well and is so delicious when cooked with lentils. Quarter the fennel, toss with a little olive oil and roast until tender. Then top with fresh grated parm cheese, pepper and chopped fresh herbs - great with fish or meat! It will keep well for a couple of weeks when stored in plastic in fridge.

Beets - will keep in fridge for a long time, but tend to lose their fresh picked sweetness the longer they are in fridge so it's best to use them within a couple of weeks. They can be eaten raw, but are best raw if grated. Beets are delicious roasted and drizzled with olive oil and sprinkled with herbs as a warm side dish. Or allow to cool and added to salads - a Dijon tarragon vinaigrette and a little feta or goat cheese make a delicious salad! Or, if you like to bake, try the Chocolate Beet Cake on this site - it is beyond delicious!

Cabbage (probably not in shares until week 8) - everyone is familiar with and probably has their favorite coleslaw recipe. But did you know that if you slice cabbage thin as you would for slaw, you can add a bit of oil and butter to a pan, add garlic scapes and/or onion to pan, then add the cabbage and cook until it starts to turn golden brown. Finish with salt and pepper and fresh herbs if desired - such a delicious side dish! Also, try the Roasted Cabbage and Roasted Cabbage with Black Bean Sauce on this site for more cabbage inspiration.

June 17, 2024
Farm Potluck This Sunday!
by Farmer Dana

It looks like the weather will hold for our scheduled gathering this Sunday, 6/23, from 5-7/8 pm! Join us for a potluck dinner under the pavilion to enjoy the evening as a descending sun brings cooler temps to the farm. Bring a dish to share as well as your own place settings and utensils. Please label your dishes for those with dietary restrictions. See you there!

If you can't make this one, plan on coming to the next one scheduled in July:

June 10, 2024
Mucha Lechuga
by Farmer Derek

Harvest #6 (Week B) should include romaine lettuce, head lettuce, lettuce mix, escarole, italian dandelion, kale, salad radishes, hakurei turnips, cilantro, dill, swiss chard, komatsuna, and garlic scapes. Some items will be a choice. U-pick should include herbs, snow & snap peas, and strawberries. Please remember your scissors.

June 10, 2024
Workshifts this Week (6/10/24)
by Farmer Derek

This week's workshift schedule:

Bring gloves, water, a hat, sturdy shoes, and a pad for kneeling (if necessary for you).

We meet under the large red maple at the end of the barn by the pick up room.

Please be here by the scheduled start time (it might be hard to find us in the fields otherwise).

June 10, 2024
Summer Shows
by Farmer Derek

Summer commences at the farm when some of our supporting cast take the spotlight and guide us through: the fireflies begin their nighttime light show, the eastern gray treefrogs envelop us with their chorus, the resident mockingbird sings us through our days of labor. Traditional summer crops also start to shine and require a lot more of our time each week.

Through the end of July we'll be spending time each week with the outdoor cherry tomatoes and the indoor tunnel tomatoes. These indeterminate varieties put on a lot of growth very quickly and require pruning, training, trellising on a regular basis. They were about 15" tall when they were transplanted in mid-May and by the end of June will probably be at least 5' tall/long. As they grow we dilute some of their vertical growth by running them horizontally on the outdoor trellis; inside we lower and lean them when they reach rafter height.

Long-season crops like onions, peppers, and eggplant require regular aisle maintenance (mowing), where we allow grasses and weeds to grow to prevent erosion, as well as the plucking of weeds from around the plants. Potatoes will be hilled once more and then left alone until we begin harvesting in early August. Sweet potatoes will be cultivated and hilled a few times until their vines overtake their raised beds. Very soon we'll begin the thrice-weekly zucchini and cucumber harvest which will hopefully continue into August. Eventually tomatoes will also be harvested on this schedule.

It feels like we're just about through the crazy spring and early summer planting bonanza. This coming week we plant the 4th and final edamame succession; the 7th beans; the 12th lettuce and herb; the final thousand feet of sweet potatoes (sent some extra). Last week we put in 1000' of leeks, 3000' of sweets, 600' of beans and edamame, 750' of cantaloupe, and 250' of lettuces and herbs. Finished spring crops are being mown and cleaned up and we're preparing ground for fall crops. We're in the thick of weed season, so join us at a workshift soon. It looks like we're in somewhat of a dryspell, so we'll be monitoring moisture and adding water where and when needed. Hope you're enjoying the wonderful harvests this time of year!

June 10, 2024
Upcoming Farm Potlucks
by Farmer Dana

Join us for a farm potluck this year! We'll gather under the open pavilion across from the herb garden and enjoy the early evening together, one of the most beautiful times of day on the farm. Bring a dish to share as well as your own place settings and utensils. Please label your dishes for those with dietary restrictions. Weather permitting we'll have a small fire. Plan on the following dates:

June 10, 2024
Bags and Containers S.O.S.
by Farmer Dana

If anyone has grocery bags they're not using, or plan on recycling at the store, please bring them to the farm (they can be put under the pick up room tables). The membership definitely uses them!

Also, please return any of the u-pick containers that are still in good condition. We re-use them over the course of the season. Many thanks!

June 3, 2024
Heartier Greens and Scapes Have Arrived!
by Linda Dansbury

New crops are ready to enjoy each week. Here is some info on this week's goodies:

Romaine - is an excellent source of vitamins A and K. Everyone knows about romaine lettuce and its use in Caesar Salads - did you know you can grill romaine for a few minutes and then make it into your favorite salad? Cut the head into half or quarters lengthwise. Brush the head lightly with olive oil. Place on grill cut-side down for just a few seconds, until it is lightly browned. Remove from grill, chop up and enjoy immediately with your favorite dressing.

Escarole - is part of the chicory subfamily, along with radicchio and endive. It is high in fiber and vitamin A. The inner leaves are lighter in color, tender and less bitter so are great in salads. If you are not crazy about the outer leaves as part of your salads, try sauteeing in olive oil with garlic and/or chili flakes. When cooked to desired tenderness, add chopped fresh herbs, such as parsley and grate a bit of parmesan cheese over it - to make it a more complete dish, add some cooked white beans while the escarole is cooking - this is so delicious and I can't wait to get some to make it for myself!

Kohlrabi - one of the least understood veggies, it is a member of the cabbage and broccoli family so has similar nutritional attributes and taste. You can peel the outer skin off before using (although I have seen farmer Derek biting into one with the skin still on it). I like it best raw - sliced or cut into large match sticks, just eat it plain, dip in your favorite hummus or dips, add to salads. It is also a delicious component of slaws and stir fries. You can find recipes that incorporate kohlrabi on this site.

Garlic Scapes - are simply the flower stalk of the garlic plant. If left to flower, the bulb growing underground would be much smaller, so farmers remove them, creating a new crop. Scapes are mild, lending themselves to uncooked dishes such as adding to guacamole, pasta salads and even Garlic Scape Pesto and Garlic Scape and White Bean Dip. If you use them in a cooked dish, just add them near the end or the garlic flavor will be cooked out of them. They store really well in a plastic bag in the fridge.

Snow Peas - these are great both raw and cooked - if cooking, either lightly steam them for 1-2 min, depending on how crunchy you like them or add to stir fries when you add the greens. Again, you just want to barely cook them so the maintain their crunch. I know I eat them as I pick them in the field.

Cilantro - did you know that the stems are the best part of the plant? They are crunchy and almost sweeter than the leaves. Chop them up along with the leaves and add to whatever you are preparing!

June 3, 2024
In With The New
by Farmer Derek

Harvest #5 (Week A) should include kale, salad radishes, hakurei turnips, cilantro, dill, mini head lettuce, romaine lettuce, escarole, lettuce mix, italian dandelion, swiss chard, komatsuna, and garlic scapes. Some items will be a choice. U-pick should include herbs, snow peas, and strawberries. Please remember your scissors.

June 3, 2024
Workshifts this Week (6/4/24)
by Farmer Derek

This week's workshift schedule:

Bring gloves, water, a hat, sturdy shoes, and a pad for kneeling (if necessary for you).

We meet under the large red maple at the end of the barn by the pick up room.

Please be here by the scheduled start time (it might be hard to find us in the fields otherwise).

June 3, 2024
June
by Farmer Derek

We've entered another busy but also transitional month at the farm. Harvests begin to pivot away from the quick growing early spring greens in the brassica family and we start to welcome more crops in the aster family, like escarole, romaine, Italian dandelion, and radicchio, as well as those in the amaranth family, like chard and beets, and eventually additional apiaceae folks, such as carrots, fennel, and celery.

Peas and strawberries will be peaking for another couple of weeks before we transition to summer u-pick crops like snap beans and eventually cherry tomatoes, flowers, edamame, blackberries, and tomatillos. Later this month we'll probably begin to see members of the cucurbit family, zucchini and cucumbers, start to trickle in followed by hopefully an almost-overwhelming bumper. In July, nightshade members tomatoes, peppers, and eggplant will arrive but won't peak until August.

In June, oddly enough, we also begin to think about autumn. Seeding and bed preparations start this month even though those crops aren't planted outside until late July on. Big plantings for this month include sweet potatoes, cantaloupe, next season's strawberries, and leeks (and of course weekly additions of lettuce, herbs, beans, and edamame). Towards the end of June there'll be a slight lull in transplanting until July and the start of the fall crops. July is also when we begin transitioning finished crop fields to cover crops for fall and winter fallow and rest. Due to the nature of the fruited summer crops we also need to mind water requirements and will need to embark on a regular irrigation schedule for optimum crop health and growth.

June 3, 2024
"Now What?!" Workshop
by Gia Yaccarino

Hosted by longtime member Gia Yaccarino on Saturday 6/1, Sunday 6/2, Saturday 6/8, and Sunday 6/9, all at 11 am.

Maybe you are a new member, maybe you’ve been a member for a while. Either way – this workshop is for you!

In the barn, everything made sense while you were putting your share into your bags to bring home. At home, it suddenly became very overwhelming once you began unpacking! We have all been there; it is part of the CSA learning curve.

Let us help you make the most of your farm share!

Being a member of a CSA opens the door to so many topics! At this workshop we will talk about:

- Resources: books, websites, Anchor Run CSA website (Recipes and Veggies 202 – it has pictures)
- How to keep your veggies as fresh as possible once they are in your refrigerator.
- The pros and cons of different preservation techniques (freezing, fermenting, canning, dehydrating).
- “Tools of the trade”, which I find invaluable.
- Before you compost: radish greens are edible!
- Composting, composting at the farm; what and what not to include in a compost pile, vermicomposting.
- Solar Cooking.

We will share recipes based on farm produce that our families love. And by share – I mean taste and provide copies of the recipes. Pestos - don’t limit yourself to Basil. What to do with all those greens? Veggie Hash! The list goes on! This is a casual, enlightening event that will enhance your experience of the CSA. Hope to see you there!

June 3, 2024
U-Pick Information
by Farmer Dana

- Check the u-pick board in the hallway for u-pick crops and amounts before picking. Amounts listed are per share per week.

- Only crops listed on the board are available for u-pick.

- U-pick crops and weekly allotments can be harvested any day of the week, 8am–8pm Monday through Sunday of your pick up week. So if you can’t do your u-pick on your scheduled pick up day, feel free to come back any other day that week.

- BYO scissors for herbs and flowers.

- We provide half-pint, pint, and quart u-pick baskets for members to measure and harvest into. Please save these and reuse them as much as possible. If you have some that are still in good shape at the end of the season we'll gladly accept them back.

June 3, 2024
Yummy Strawberries
by Linda Dansbury

I was a part of a cooking demo at the Wrightstown Farmers Market on Saturday. My part was to do an Asian Stir Fry using veggies from the various produce vendors to help customers learn how to use the bounty of the current season. I was reminded by another member of both the market committee and Anchor Run that having all these veggies has taught us how to cook many things without a recipe. Stir fry is a perfect example of using whatever is available at the time. This week, we have chard (including stems), snow peas, garlic scapes, kohlrabi and komatsuna. Start by adding the more dense veggies such as kohlrabi and stir fry until just starting to soften. Add the chard stems and continue stirring. At this point add some of your favorite seasonings such as soy sauce or tamari, sesame oil, and maybe some hot chili paste or flakes. In this scenario I would add the snow peas, komatsuna, chard leaves and garlic scapes at the same time, along with more seasoning. Cook till desired tenderness, remove from heat and top with some roughly chopped cilantro.

Three quarts of strawberries is a delight! We are eating them every night with a drip of really good balsamic vinegar and/or nice dark chocolate. Below is something else fun I did with strawberries.

Strawberries, mint - made a simple strawberry lemonade courtesy of Smitten Kitchen. Four large lemons, remove skins, including white pith, which is bitter, and cut into chunks. Take a pound of strawberries and remove stems. Place in blender with about 1/3 cup of sugar and 2 cups of water to start. Blend till smooth then put through a strainer. Add more water if needed to be diluted more. Serve over ice either as is, with a splash of seltzer water, and/or with a bit of your favorite vodka, gin or white rum. Garnish with mint and strawberries.

Send how you enjoyed your harvest to me at lindadansbury@comcast.net to share with fellow members. Please put Anchor Run in the subject line.