June 13, 2021
More Spring Veggie Eats
By Linda Dansbury

Crazy up and down weather has us craving different foods, depending on heat/cold/rain/sun. Hope you are enjoying your harvest - please share what you are doing with yours by emailing me at lindadansbury@comcast.net and please put Anchor Run in the subject line.

Swiss chard, (end of) green garlic, a little kale, fresh herbs - separated the chard stems from the leaves and chopped them, and rough chopped the leaves. Sauteed the stems with the garlic and a bit of red pepper flakes until starting to soften. Then added the chopped leaves and sauteed until wilted and slightly cooked. Topped with a bit of nice olive oil, grated Asiago cheese and chopped parsley.

Radicchio, turnips, bok choy, herbs - Thought I would try to do a pasta salad with these veggies. I roasted the radicchio and turnips separately. Coarsely chopped the charred radicchio, browned turnips and raw bok choy. Made a vinaigrette using a mix of red wine vinegar and a bit of orange juice for sweetness, and added oregano and parsley. Mixed the cooked pasta with chopped onion, veggies and vinaigrette - ended up tasting delicious and the radicchio didn't seem bitter at all!

Bok choy, kohlrabi, turnips, chard, snow peas - Who says cole slaw has to be made with cabbage? For years I have been making Asian Style Cole Slaw without using any cabbage at all. I just slice everything very thin - the processor can be used, but I find slicing and chopping soothing. When we get carrots, will add those to the mix as well.

Snow peas, turnips, cilantro, chard, bok choy, kohlrabi - made a stir fry for dinner using lots and lots of farm veggies. There are so many stir fry recipes on the internet or check out the Stir Fried Asian Greens with Sesame Seeds and Stir Fried Bok Choy and Mizuna with Tofu for some ideas and guidance.