July 26, 2020
Continual Veggie Delights
By Linda Dansbury

I am always looking for new ways to use the harvest and so I am happy to say that I found a couple new things to try and enjoy over the past couple of weeks. I frequently go through the fridge to make sure I am rotating the produce and using the oldest veggies first. Checking on things every couple of days enables me to determine if anything is starting to look a bit ragged, so I use it before it spoils. I use 2 different large plastic containers to store the greens, with one always storing the oldest, and when empty, I refill it from the container that has the newer greens - this includes lettuce, dandelion and chard greens. I have written about salads and how well veggie salads keep, but don't think I have ever said that I enjoy the leftovers for lunches topped with some tuna, leftover meat, or cheese, such as feta or parmesan. Send me how you are enjoying your harvests by emailing me at lindadansbury@comcast.net. And please put Anchor Run in the subject line.

Here is a bit of what we enjoyed this past week:

Zucchini, peppers, eggplant, scallions - simplest and one of the tastiest ways to enjoy these summer treats! Cut everything longways into wedges, and brush with a bit of olive oil. Place on hot grill and keep watching. Turn the wedges when they start to brown, and keep grilling until browned on all sides and nice and soft - less done if you prefer, but I like these to be nice and carmelized and soft. When removed from the grill, sprinkle with sea salt, and if desired some good quality olive oil and fresh chopped herbs. I often make extras and chop them up and turn into a simple pasta salad for the next day.

Snap Beans, garlic, scallions, herbs - did a stir fry of beans. There are a lot of recipes that are easy to find. I do stir fries a lot. I make sure I always have ginger, garlic, onion/scallion, tamari/soy sauce, fish sauce, sesame oil, hoisin, and ingredients to add heat, including Sambal, hot peppers, sriracha sauce. With all these ingredients, the flavor combinations are almost countless.

Zucchini, thyme - made another batch of the Lemon Zucchini Bread with Olive Oil and Thyme. I have skipped the glaze topping each time I have made it.

Eggplant, scallions, garlic, cilantro or other herb of choice such as papalo, hot pepper - I found a new way to enjoy eggplant, called Tamari-Ginger Meatball & Eggplant Casserole. It is delicious, not very difficult, and doesn't create too many dishes. I hope you like it as much as I do!

Cucumbers, scallions, herbs - made a few different salad combinations - typically, I make more than can be eaten in one dinner, so there are leftovers for another meal.