June 11, 2017
So many good things to Eat!
By Linda Dansbury

This past week I did cook/prepare a few things that I want to share - I also received a recipe from a member - I love hearing from you and sharing your recipes with the other members. Email me at lindadansbury@comcast.net and please put Anchor Run in the subject line of the email so I can find it.

Ann Morton sent me a recipe for Creamed Forest Kale over Wild Rice - here are her comments:

Thanks for all the great recipes and ideas in the newsletter! I've been meaning to send you this kale recipe for a while. It's my favorite and for me is an entire meal but my husband prefers it as a side dish. It's from Eat For Health (Joel Fuhrman, M.D.). Yummy!

I haven't tried it yet, but plan to - thanks Ann!

I make a greens saute/stir fry at least once per week - it's easy and I adjust flavorings to what else we are eating it with. Garlic, onion, red pepper flakes, chopped mushrooms might be one combo, or garlic, soy sauce, fish sauce, cilantro might be another combo. Sometimes I add a couple of eggs to the pan toward the end, cover the pan and let the egg cook till the whites are cooked but the yolk is still runny - an easy, healthy and delicious dinner!

Kale, green garlic, cilantro - Cook up a pot of your favorite rice (we like brown jasmine). In a large skillet or wok saute garlic, ginger and a pound of ground pork - from Ledemete Grass. Once the pork is cooked, start adding kale in which thick stems are removed and it is roughly chopped - use an entire bunch for this recipe. Once the kale is wilted, turn the heat off and stir in 2 cups of chopped fresh herbs - cilantro and basil work best I think - and a tablespoon or 2 of fish sauce. Serve over rice with your favorite hot sauce alongside (Sriracha).

Radishes, turnips, chives, mint - I made the Radish with Goat Cheese Dip for a delicious appetizer. This is so yummy!

Lettuce, arugula - I made a beautiful salad when we had company that I can't wait to make again when more of the ingredients are in season. The dressing was made ahead and consisted of buttermilk, basil lemon and a little garlic. Place greens on a large platter and then in pretty patterns place lots of different veggies, nuts and dried fruits. Top with dressing. I'll post the recipe when the basil and cherry tomatoes are available at the farm.

Enjoy the harvest!