October 4, 2020
"Rooted" in Happiness
By Linda Dansbury

Isn't it delightful cooking when it doesn't make the kitchen uncomfortably warm? I made a few nice dishes this past week. Please send me how you are enjoying your harvest at lindadansbury@comcast.net.

Potatoes, leeks, onion, carrot, turnip tops, garlic, thyme, parsley, chives - made the Potato, Kale, Leek Soup on this Site. I sauteed a few strips of bacon to start and sauteed the veggies in a combo of local butter and bacon fat. Then garnished the dish with crumbled bacon as well as parsley and chives. I also simmered it all with a couple of bay leaves and thyme sprigs. I also replaced most of the kale with turnip tops.

Beets, carrots (yes, I still had some left in my fridge from the farm), dandelion, red onion, garlic - made a new salad this past week - Roasted Beets and Carrots with Goat Cheese Dressing. It took a bit of prep, but used one large skillet and one large bowl, so clean up was easy. I used dandelion greens rather than the beet greens the recipe called for. Chard would have been a more direct substitution, but I didn't have any and the dandelion worked out fine. I would have made it better by adding some type of crunchy nuts as a garnish.

Kohlrabi - been eating these just cut up as a snack and adding to salads.

Lettuce, arugula, escarole, kohlrabi, carrots, turnips - made a large veggie salad with a sherry vinaigrette. Served topped with leftover sliced steak.

Radishes, turnips, kohlrabi - made a dip using half goat cheese and half yogurt, with lemon zest, chives and mint mixed in. Delicious snack!