October 30, 2016
Catching up on harvests
By Linda Dansbury

Last week I mentioned being away and falling behind on using/enjoying my share so I got busy making soups to freeze for easy meals later in the year. I have found that I am much better at eating my greens if I put them into something rather than just freezing the greens and adding them to a dish later. The good thing about soups is you can add A LOT of greens to them - it is almost impossible to over do it, so I felt really good being able to use everything in healthy, delicious ways. This week I began using my pressure cooker in earnest too. I received it last Christmas and made some things in it but now I am starting to make my own recipes, just using the cookbook as a guide for setting the pressure and cooking times. If you have one, dig it out of your closet! Amazing food is ready in an hour or less! And clean up is easy too.

Leeks, greens(mizuna, cabbage, Swiss chard, spinach), potatoes, carrots, parsley, garlic- made a beef veggie with lots of greens soup. Ate it for a night and froze the rest in meal sized portions.

Onions, cabbage, kale, carrots, potato, garlic - made a traditional Italian soup called Ribollita. It does take some time to make, but it is worth it. I had seen the recipe in the Food section of the Phila Inquirer, but found a version on line that is essentially the same. The version I used topped the dish of soup with a poached egg, making it even more hearty but certainly not necessary.

Onion, cilantro, mint - made Vietnamese Chicken Pho in the pressure cooker thursday night - I was so happy to receive the beautiful cilantro in my pick up!

Onion, garlic - prepared country spare ribs in pressure cooker - meat only needed to cook for 30 minutes and came out fall apart tender. And...there are plenty of leftovers for later in the week.

Spinach, onion, bacon(from Ledemete Grass) - made Spinach Salad with Warm Bacon Dressing. This is such amazing spinach and we are enjoying it tremendously!