June 23, 2019
Summer Salads
By Linda Dansbury

The fresh harvest from the farm provides an opportunity to easily add extra servings of veggies to our daily diet. One of the things I do is to put together a serving of cut up veggies to have with my lunch each day. Recently, I have been using the turnips, kohlrabi, peas (gone, unfortunately), cucumbers. When I come home in the evening and am hungry, instead of a bag of chips, I get the veggies out - making or keeping a tub of hummus or Garlic Scapes with White Bean Dip adds flavor and protein to your snack. Please share how you are enjoying your harvest by emailing me at lindadansbury@comcast.net. And please put Anchor Run in the subject line.

Swiss chard, garlic scapes, scallions - I sauteed local mixed mushrooms with chard stems and once-chopped garlic scape. When browned, added the chopped up chard leaves and cooked just until wilted. Topped with chopped scallions. This turned out to be a really delicious combo - I only added a little salt and pepper.

Summer squash, garlic scapes, romaine lettuce, parsley - made the Warm Sausage and Summer Squash Salad. As I said last week, this is an easy and delicious 1 pan meal. I used Italian sausage from Hershberger Farm.

Beets, beet greens, scapes, scallions, parsley - made the Roasted Beet and Beet Green Risotto. One evening when I was already using the oven I roasted 2 weeks worth of beets, saving the tops. When cooked and cooled, I peeled them and placed in plastic container. Last night, we had the risotto.

Roasted beets, scallions, herbs - made Pickled Beets using some of the roasted beets beets from above. I like adding some herbs to my mix. Pickled beets keep in the fridge for several weeks - if you don't eat them before then!

Turnips, garlic scapes, greens, including, Swiss chard and Italian dandelion, herbs - sliced up the larger turnips and left the tiny ones whole. Sauteed in olive oil until getting browned and tender. During the process, added Swiss chard stems and chopped garlic scape. When the turnips were browned and getting tender, added slivered chard and dandelion. When wilted, added a bit of sesame oil and topped with chopped cilantro.