May 19, 2019
Yummy Salads!
By Linda Dansbury

Happy Anchor Run pick ups! When I walked into the barn and saw the variety and quantity of all of the greens/veggies, I got so excited and that feeling has stayed while getting to eat the fresh veggies. This is the spot where I try to provide weekly inspiration on how to use your harvest. I like to think of the newsletter as part of the Anchor Run community, so invite you to send me "How you enjoyed your harvest". It can be a recipe, a method, and/or you can ask a question about a veggie you are not familiar with. If sending a recipe that is not your own, please provide the source. Please email me at lindadansbury@comcast.net and please put Anchor Run in the subject line so I can find your email. I look forward to hearing from you during the season. My pick up day is Thursday, so I have only had a couple days to enjoy the harvest this week.

Broccolini, spring garlic - I love roasting veggies, so I tried the broccolini. Pre heated oven to 350 degrees. Put broccolini on cookie sheet in a single layer and added a few pieces of spring garlic. I cooked these on a fairly low temperature so I didn't burn the garlic. Tossed with a bit of olive oil, salt and pepper and then cooked for about 12 minutes until the stalks were getting tender and the tops had just a bit of browning on them. Really delicious.

Lettuce, spinach, greens mix, endive, arugula, radish - we eat salads almost every night and my favorite is when there is a broad mix of greens, each giving their own flavor and texture. I make a fairly light dressing and never use bottled on these gorgeous tasting greens. My go-to dressing is a blend of good quality olive oil and red wine vinegar used at about a 3:1 or even 4:1 ratio. I usually add some herbs - dried are fine in salad dressings, and I normally use a sprinkle of garlic powder, basil and oregano, in addition to salt and freshly ground pepper. Sometimes I add just a bit of Dijon vinegar, but haven't this week with these greens. If you are struggling with all the greens, remember that it is easy to turn a salad into a main course - add shrimp, or leftover chicken or steak and maybe a nice loaf of bread and you are good to go with an easy, healthy, delicious meal!