August 20, 2017
So much great food to eat!
By Linda Dansbury

Last Sunday I wrote what I planned to do with my veggies - you know how that sometimes goes, but in this case I did get a lot accomplished!

Eggplant, parsley, garlic - I made Baba Ganoush. There is a real good version on this site, but I now make the one that is in the Zahav cookbook. Light the grill and when hot cut the eggplant(s) in half long way. Drizzle with olive oil. Place egplant on grill cut side up and roast until the skin is black and crinkly and the flesh is very soft and pudding-like. When cool enough to handle, dig the flesh out and place in a bowl. Mash up the eggplant, add a couple minced cloves of garlic and olive oil and vigorously stir till smooth. Add tahini, salt, lemon juice and parsley and stir again, adding cold water to get to the desired thickness.

Peppers, garlic, summer squash - I roasted all the peppers and summer squash I had on the grill; some of the peppers I roasted till the skins were black, removed from grill, peeled the skins off, removed seeds and cut up. Placed in a small bowl with salt, pepper, a bit of garlic, drizzle of olive oil and a small splash of balsamic vinegar. These can now be add to sandwiches, eaten on bread or crackers, eaten alone - whatever your imagination comes up with. The squash I had as a side dish for a couple dinners.

Tomatillos, garlic - made the Tomatillo Sauce from the Stewed Chicken with Tomatillo Sauce recipe. I used 3 weeks worth of tomatillo's and I froze the large batch in increments the recipe calls for.

Tomato, garlic - we ate delicious tomatoes all week: bruschetta, caprese salad and also made tomato sauce for homemade pizza - it is so easy. Use a fairly firm tomato - the field ones are best so there isn't so much liquid. Slice the stem end of the tomato off - don't waste it! I eat around the stem. Using a box grater, put the palm of your hand on the tomato placing the cut side of the tomato on the grater. Flatten your hand and run the tomato over the grate - you will end up with just skin in your hand - really neat method I just learned this year. Add a bit of minced garlic, a tiny bit of salt and a slight drizzle of olive oil. This can now be used in any way you would use any tomato sauce.

This week I plan to made caponata and will add the Swiss chard and dandelion greens from these last couple weeks to it.

If you have an idea for how to enjoy the harvest, please send to me at lindadansbury@comcast.net and put Anchor Run in subject line.