August 18, 2019
Salsas and More!
By Linda Dansbury

It was a busy week of cooking and eating farm fresh goodness. Please share how you enjoyed your harvest by emailing me at lindadansbury@comcast.net and please put Anchor Run in the subject line.

Ground cherries, tomatoes, sweet and hot peppers, scallions, cilantro - made the Ground Cherry Salsa recipe from this site. As I have said before, time consuming to make, but well worth it.

Tomatoes, red onions, sweet and hot peppers, herbs, local peaches, local sweet corn - made a Peach and Tomato salsa and used it over Wild for Salmon fish and then with tortilla chips. Very delicious.

Tomatoes, garlic, basil - made the Uncooked Tomato Sauce recipe on this site - so easy and delicious.

Eggplant, basil - made Eggplant Lasagna on this site. I like this version because you just bake the sliced eggplant rather than frying it. You make little stacks, so serving it is also easy.

Okra - one of the simplest ways to enjoy okra is to slice it and then cook it in a non stick skillet with a little olive oil added. Place the slices so the cut sides are down in the pan. Turn over when the first side turns brown and cook till second side is brown. Add a little salt and enjoy - they taste a bit nutty when cooked this way and are not slimy at all.