June 3, 2018
Great Greens!
By Linda Dansbury

by Linda Dansbury

Salads taste so much brighter with farm fresh greens, so we have eaten large salads usually adding a little bit of most of the greens. Derek tells me the next couple of weeks of harvests will include a lot of lettuces, chicories, and other greens so here are a couple of ideas for you. I welcome emails from members sharing how you enjoy your harvest - please email me at lindadansbury@comcast.net and please use Anchor Run in the subject line.

Romaine lettuce - the head of romaine we received was epic! A really delicious way to enjoy it is to put it on the grill briefly and then make it into a Caesar salad. Cut the head into quarters, leaving the core intact. Brush lightly with olive oil and place on grill on indirect heat. Do not walk away or it will burn. You just want to char it slightly. Remove from grill, chop into bite-sized pieces and dress with your favorite Caesar dressing.

Kohlrabi, turnips, green garlic, cilantro - made a saute/stir fry. Thinly sliced the kohlrabi and turnips and sauteed them, leaving them alone enough to create browned spots. I added the green garlic when I thought the veggies were about half cooked. When they were almost tender, I added the chopped greens to the pan and allowed them to wilt. I then drizzled a bit of sesame oil and salt and pepper. Removed from heat and put a generous amount of chopped cilantro on top.

Radishes, turnips, kohlrabi - added them to salads for added crunch. Also cut up and ate some along with my lunch each day.