Transition into Summer

Beets, garlic scapes - made the Roasted Beet and Beet Green Risotto as part of our Father's Day feast. As I said last week the color and taste never fail to impress!

Peas, turnips, summer squash, garlic scapes, mixed greens, pesto (from my freezer) - made a delicious pasta dish with all these veggies. I added leftover sausage but it would be delicious as is, or with white beans added. I simply sauteed the veggies, starting with the veggies that take the longest to cook and adding the greens last - the pesto went in after everything was cooked to my liking, added a little of the pasta cooking liquid and then added the pasta and mixed well. I topped it with grated parmesan cheese and chopped fresh parsley. I made so much I had enough for a couple of nights.

Romaine - grilled the head of romaine as I decribed last week and made into a Caesar salad. Yum!

If you have an idea or recipe you would like to share, please send it to me at lindadansbury@comcast.net. Please put Anchor Run in the subject line so I can easily find your email.

Blackberries! We're expanding fruit on the farm. Last spring we planted 300 blackberry plants; this spring we planted 500 additional raspberry plants. This week we're planting 7,000 strawberry plants for next season's crop. Over the past three seasons 60 fruit trees have gone in on the farm. Below is a blackberry fruit cluster which should be ripe in a month or so.