May 27, 2018
Tender Greens
By Linda Dansbury

Last week I wrote that this article would begin this week; however, my pick up day is Thursday, so that only gives me a couple days to enjoy the yummy veggies prior to my Sunday posting.

Mini head lettuce, spinach, pea shoots, radicchio, chives (including blossoms), radishes - made really yummy salads - the more flavors and textures, the tastier the salad. Homemade salad dressings are as simple to make as they are delicious to eat. For a simple vinaigrette, just remember a vinegar to oil ratio of 1:3 or 1:4 so it is nicely balanced. From there, add whatever herbs and/or spices you like - I tend to slant the dressing toward the flavorings of the main course - I use rice wine vinegar, a neutral oil, a drop of sesame oil or tamari for Asian meals. For European, I tend to add garlic, basil and oregano (dried is fine) to my dressing. Homemade dressings keep for at least a week in the fridge.

Lettuce, chives, green garlic, pea shoots, radishes, ground lamb - made lettuce wraps - the small, cupped lettuce leaves were perfect to hold small amounts of lamb that had been sautéed with sliced onions and green garlic, bulghur and Middle Eastern spices. Used pea shoots, julienned radishes and chives for toppings before rolling the lettuce wraps up.

If you have a tasty way you enjoy your harvest, or a request or question, email me at lindadansbury@comcast.net and please put Anchor Run in your subject line.