September 9, 2018
Enjoying the variety
By Linda Dansbury

I was away for several days, so took some time off from cooking. I was glad to get back into the kitchen to enjoy my veggies. Please send me how you enjoyed your harvest at lindadansbury@comcast.net and please put Anchor Run in the subject line.

Hot pepper, onion and herbs - made ceviche with fresh halibut using a bit of hot pepper and onion from farm. Yum!!

Peppers, parsley, garlic - made Romesco Sauce using the beautiful red and orange peppers - I made it last year too, froze it and enjoyed it all year with fish, chicken, pork and veggies.

Tomatoes, green beans, onion, garlic - made a very simple roasted dish with halibut. Cut tomatoes into bite sized pieces (or use cherry tomatoes), thinly slice an onion, clean beans, but leave whole. Make a sauce by combining olive oil, minced garlic, dried oregano and coriander, salt and pepper, lemon zest and lemon juice. Dip the veggies in the sauce, remove them and place on baking sheet in a single layer. Cut the fish into 1-1/2" strips and dip into the sauce, drain and place on baking sheet, separate from the veggies. Roast in a 450 degree oven. The recipe I used said 15 minutes. The veggies were perfect after 15 minutes, but I took the fish out at 9 minutes and it was great.