Yummy Slaw

A moveable feast! Our 5 Romeldale sheep are moved to a fresh grazing area every 5 days. They are currently working their way around the interior perimeter of the upcoming u-pick field. If you see them, feel free to say 'hi'! Just be careful not to touch the netting enclosing their pasture as it is lightly electrified with a solar charger.

Thank you to Julianna Giglio for sending me one of the ways that her family enjoyed their harvest. Julianna wrote:

"I made a version of the Asian slaw on the Anchor Run website, but with a few twists. Radishes, turnips, and kohlrabi all shredded in the food processor, chopped cilantro and garlic scapes, essentially the same dressing on the website, but 1/2 sugar, 1/2 maple syrup and the addition of lime juice. This was a topping for our spring squash/zucchini tacos with black beans and kale. It was quite delicious!"

This is what local, seasonal eating is all about - using recipes or methods as a guide and adapting to what ingredients you have on hand. Please share your ideas by emailing me at lindadansbury@comcast.net and please put Anchor Run in the subject line.

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