October 2, 2016
Fall Deliciousness
By Linda Dansbury

I did start to cook more this past week using both summer crops and newer fall items. Here is a sample of what I prepared:

Peppers, garlic - made the Pepper Puree recipe that is on this site. I made 2 batches - one of which I added a hot pepper and the other without. I made it with hot peppers last year and it made a wonderful spread for sandwiches. This year I decided I wanted some that is mild also. It freezes great, but I did run out quickly because it is so delicious.

Tomatoes, onion, garlic, okra - I made the Charred Okra and Tomato recipe that Derek's family had sent in. Rather than a side dish, I made it into a meal by adding shrimp and making rice. It was really tasty.

Tomatoes, onions, carrots, garlic, parsley, butternut squash - I finally made the Fall Stew that Tina Nightlinger sent in. We loved it! This recipe has a north African taste profile and is delicious and different from anything I have made. It is filling as is, and would also be great over some brown rice or other whole grain.

Today I plan to roast beets so I can make salads and pickle some beets too.

Send me how you enjoy your harvest at lindadansbury@comcast.net and please put Anchor Run in the subject line so I can find your email.