June 14, 2020
Pea-licious!
By Linda Dansbury

It is perfect U-Pick weather, and you won't receive the delicious strawberries and peas if you don't get out to the fields. Saturday the parking lot was crowded but the field is so large that it never felt like we were too close to each other.

The field peas are so tender and sweet that you can just eat them raw. Or add them to your nightly salad for extra crunch. Use with other veggies in dips (White Bean and Garlic Scape Dip anyone?). We have several pea recipes on this site so just select "Peas" in the pull down bar and you will find them.

Here are a few things we enjoyed this past week. I guess by now you see that I prepare a lot of Asian food - and I do. To me at least, Asian flavors enhance the fresh taste of the ingredients, rather than cover them up. In the salads, the unique flavor of each veggie comes through, and I really like that.

Variety of greens, green garlic, herbs - made the Tortellini, Greens, White Beans and Pine Nuts recipe. It comes together fast, and basically in one pot - who could ask for more?

Scallions, fresh garlic, kohlrabi, cilantro, peas, broccoli, hot pepper (from my freezer that was from last year's harvest) - made an Asian inspired salad using rice wine vinegar, soy sauce, sesame oil, a touch of honey and lime juice - really yummy. I didn't cook the veggies so I cut them up small and shredded the kohlrabi. We had enough for 2 nights.

Lettuces, scallion - made several large salads using either a lemon or red wine vinegar vinaigrette - these are both light dressings which are best for the delicate salad mix and mini head lettuces we are receiving now.

If you have a method or recipe to share with the rest of membership, please email me at lindadansbury@comcast.net and please put Anchor Run in the subject line to make sure I see your message.