July 23, 2017
Cooling Foods?
By Linda Dansbury

Heat and humidity made us not want to turn the oven on any more than we had to this week. Even grilling was not as much fun as it usually is, so we grilled a lot at a time and then made the most of it for a couple of days.

I had mentioned making a large beet salad a couple of weeks ago - we had them this past week, and they were as delicious as ever. They will keep for at least a month when in a vinaigrette - I just open up the container and stir it every few days to make sure the beets stay covered in the dressing. What have you done with your harvest? Please share by emailing me at lindadansbury@comcast.net. Please put Anchor Run in the subject line so I can find your email.

Here are a few things we ate this week:

Lettuce, turnips, scallions, cherry tomatoes, herbs - we had grilled a large steak and ate half of it one night and the next night made a huge salad and had the steak with it.

Eggplant, garlic, parsley - made a batch of Baba Ganoush - I make a lot of it when we have these beautiful large eggplants and freeze it for use throughout the year. Delicious!!

Peppers, scallions, summer squash, fennel - grilled along with the steak. When they were finished, grated parm cheese, chopped herbs, olive oil and a splash of balsamic vinegar. Leftovers were eaten the next day as a salad for lunch.

Celery, cucumbers - mostly ate as snacks with lunch and while making dinner - sometimes I am really hungry while starting to prep food and rather than noshing on something that will fill me up so I can't enjoy my dinner I will take out celery and cucs, and the crunch of these and high water content are satisfying.