July 1, 2018
Transition into Summer
By Linda Dansbury

We are now quickly moving from spring veggies into summer with the arrival of zucchini and the first of the green beans. This week was a busy week, so cooking was pretty simple - beautiful mixed green salads with scallions, turnips, cucumbers and herbs. The weather was aboslutely perfect for being outside grilling and eating so I took advantage of it before the blistering heat arrived. Here are a few things that I cooked this past week - please send me how you enjoyed your harvest to lindadansbury@comcast.net and please put Anchor Run in the subject line so I can find your email.

Scapes, scallions, sumer squash, herbs - grilled the 3 veggies. When they were cooked as we like them, I chopped them up and placed in a bowl with chopped fresh herbs, olive oil, a very small splash of balsamic vinegar and some grated parm cheese. It was a very delicious summer salad.

Herbs, scapes - used in a marinade for lamb chops, then grilled the lamb chops.

Peas, scapes, mint - I just quick sauteed the peas and scapes in a bit of olive oil. When they were slightly browned and barely tender, I topped with fresh chopped mint.

Kale, chard, dandelion, scapes, cilantro, basil - made the Kale Rice Bowl. This is a go-to for weeknight meals - easy and delicious. The recipe calls for cooking garlic, ginger and pork all together, but because I was using scapes, I added them along with the greens toward the end of cooking so we could taste the garlic. If you haven't made this dish, try it. Use Hershberger ground pork rather than grocery store pork - the added flavor makes a huge difference.

Peas, squash, scapes, scallions, greens, cilantro - made a large stir fry - I always make sure I have pantry ingredients - sesame oil, tamari, fish sauce, hoisin, chili sauces (in different types) because stir fries are delicious, healthy, fast and easy once you have the method down.