June 27, 2021
Happy Eating!
By Linda Dansbury

The variety of veggies is really broadening, making cooking mostly from the farm a simpler thing to do. How are you enjoying your harvest? Please email me at lindadansbury@comcast.net and please put Anchor Run in the subject line so I can easily find your message.

Snow peas, scapes, scallions, cilantro - made a very simple stir fry. Put peas and scapes in fry pan with a bit of sesame oil. Kept them moving in the pan until getting a bit soft, added the scallions, just to warm them a bit. Took it all out of the pan and topped with rough chopped cilantro.

Snow and snap peas, scallions - made a vey simple salad by blanching both peas (placed snap peas in boiling water for 1 min and added snow peas and boiled for another minute. Drained them all and immediately placed in a bowl of ice water). Placed in large bowl chopped scallions. Made a simple dressing with sesame oil, soy sauce and rice vinegar - served this for friends and they loved it.

Chard, scape, radicchio, parsley - on one of the cooler nights made "creamed spinach" to serve with a nice pastured raised beef steak.

Lettuces, radicchio, scallions - prepare salads nearly every night varying the combination and dressings with what we are eating as our main course. If it is Asian, I use rice vinegar; steak, normally a Caesar or balsamic dressing. Get creative with your dressings, it is so much fun.

Zucchini - one of the tastiest and easiest ways to enjoy zucchini is to grill it - just half or quarter and brush with a little olive oil. Place on grill and watch carefully so they don't burn. I like my zucchini fairly well cooked, so we do them on indirect heat. We ate them right away and then I added the rest to a pasta salad a couple days later.