June 16, 2019
Great Cooking Weather
By Linda Dansbury

This past week was perfect for cooking indoors and outside and then sitting outside for dinner. Share with the rest of membership how you used your harvest by emailing me at lindadansbury@comcast.net and please put Anchor Run in the subject line.

Summer squash, basil, parsley, scallions - grilled all my summer squash, ate a few one night and then the next day I cut the rest up into bite sized pieces, and added to pasta. Chopped up the rest of the listed items, and then drizzled a bit of balsamic vinegar and good quality olive oil. Topped with some crumbled local feta cheese.

Garlic scapes, peas, cilantro. scallions - made stir fried rice with leftover rice. Blanched peas for 1 min. To a pan put oil and scapes for 30 seconds, then added the peas and eggs and stirred the eggs around. When eggs nearly cooked, added rice and broke that up, sprinkled some soy sauce and sesame oil and mixed well. Served with thinly sliced scallions and chopped cilantro.

Kohlrabi, turnips, chard, bok choy, scallions, garlic scapes, cilantro - made the Asian Cole Slaw that is on this site. Yum!