June 18, 2017
Greens and peas
By Linda Dansbury

This past week was pretty busy with not a huge amount of cooking going on, but I did enjoy my harvest. For your information, I am a medium share - I was a full share member for years and I also grow a lot of my own veggies. Due to a shrinking household and my parents now living in a place where they go to a dining room for dinner means that I couldn't keep up. I tell you this in case I am not talking enough about items that you are interested in. Please email me at lindadansbury@comcast.net with recipes to share to fellow members or questions you have about any of the veggies we receive. Please put Anchor Run in the subject line so I can find your email.

Turnips, kohlrabi - every day I take my lunch and alongside my sandwich I take what I call bunny food. Turnips and kohlrabi are yummy as part of my bunny food bag! In full disclosure, last week I found 2 watermelon radishes in my crisper drawer from last fall and I thinly sliced them and added to my bunny food - they were still delicious!

Peas - I made a quick and easy stir fry. First I stir fried minced ginger in peanut oil until fragrant - about a minute. I added the peas and kept them moving in the wok (you can use a large non-stick pan). I then quickly added a chopped hot pepper from last year's harvest that was in my freezer, but red pepper flakes would be good too. I then added chopped garlic scapes, followed by a bit of sesame oil and soy sauce. I served it alongside fish that I steamed with ginger, scallions and garlic chives from my garden. Topped all with chopped cilantro.

Mixed greens - dandelion, Anchor Run custom mix, mizuna - sauteed a pile of greens with a little onion, garlic scapes and red pepper flakes - think method for broccoli raab. I topped it with grilled sausages from Ledamete Grass.

Kale and other greens - made a couple of smoothies with yogurt and frozen fruit.