May 14, 2023
Green Garlic and More
by Linda Dansbury

The volume and/or variety of veggies can sometimes overwhelm members, especially new ones with how to use the sometimes huge harvest we receive. Sharing with members is a great way to learn new ways of using things - this is where I share what I did to enjoy my harvest. I encourage members to do the same by emailing me at Lindadansbury@comcast.net. You can email me recipes (if they are different enough from what is already on the site, I will add it the archived recipes), methods and even questions. It has only been a few days since I received my harvest, but here are a couple if things I made.

Green garlic, bok choy, chili pepper (frozen from last year's harvest) - I sauteed green garlic and onion and locally grown shitake mushrooms for a couple of minutes in oil. When getting a bit soft, I added the bok choy stems, chopped chili pepper, and sauteed for another minute. Finally added the chopped bok choy leaves and cooked till wilted. I added a bit of sesame oil along with salt and pepper at the end, but you can change it up by adding Italian seasoning or your favorite blend. Also, Swiss chard and spinach work equally well here - when using Swiss chard, chop the stems and saute them along with the onion and green garlic.

Lettuce mix, bok choy, arugula, radish - I love using multiple types of greens in salads - they provide colors, textures and flavors. I made a simple dressing of olive oil, red wine vinegar, dijon mustard, salt and pepper. I do about 3-4 parts oil to 1 part vinegar. Try recipes from this site to make your own dressing.