June 2, 2019
Enjoying the Fresh Deliciousness
By Linda Dansbury

Wow, the weeks are speeding by and I am busy like the rest of you trying to figure out how to keep up with the amazing food we are receiving. Here are a few things we enjoyed eating this week. I would love to hear from you on how you enjoyed your harvest - I love to get new ideas from fellow members and even better, to share with the entire Anchor Run Community. Email me at lindadansbury@comcast.net. And please put Anchor Run in the subject line so I can find your emails.

Romaine - Enjoyed a charred romaine salad. Sliced the head into quarters, leaving the core intact so it stayed together. Drizzled with bit of olive oil and placed on a hot grill. Barely charred it on all sides, removed from grill and cut into bite-sized pieces. Place in a bowl lightly dressed with Caesar dressing. Added some fresh ground pepper. Yum.

Cilantro, mint, spring garlic - herbs help create delicious marinades for meats. The one I used this week leaned toward Middle East flavors and turned out delicious on chicken - just google marinades using herbs and you will find a lot of recipes. Use these recipes to create simple marinades (and salad dressings) rather than purchasing bottled ones.

Kale, spring garlic, cilantro - made one of my favorite go-to dishes for week night dinners - Kale Rice Bowl. I love this dish - one pan (plus another for rice), cooks in under 15 minutes. It is best made using local pastured ground pork, as opposed to a lot of what is in the grocery stores - you can really taste the difference.

Bok Choy, Swiss chard - as part of our Memorial Day celebration, I prepared Asian Cole Slaw. This is a very delicious recipe. You don't need cabbage to make it and the combo of bok choy and Swiss chard is delicious. I also added a bit of chopped parsley and cilantro for an additional burst of flavor.