July 14, 2019
Yummy Stir Fry
By Linda Dansbury

How have you been enjoying your harvest? Please share with members by emailing me at lindadansbury@comcast.net and please put Anchor Run in the subject line so I can easily find your email.

I am constantly thinking about what needs to be used first out of each week's harvest so I concentrate on consuming the items that are the most perishable. Right now that are the greens, zucchini, cucumbers, eggplant, tomatoes, celery and scallions. Carrots, beets, cabbage, tomatillos can wait awhile, so I don't worry about them. Every couple of weeks on a Sunday, I will spend time preparing dishes with things like beets and tomatillos and cabbage.

Celery, cucumbers - I eat "bunny food" with my lunch every day so right now are my go-to things, along with cherry tomatoes, and a carrot and/or little turnip thrown in.

Green beans, scallions, cilantro, turnips, zucchini, greens - made a huge stir fry this past week, which fed me for a couple of nights. There are countless recipes on the internet, so choose one that sounds good to you but adjust the veggies to what we have now. They often don't include the mix of what we are receiving so you have to be flexible. Just remember to add things in the order that they take to cook.

Zucchini, garlic scapes, lettuces - made the Warm Sausage and Summer Squash Salad on this site. I love this meal (as I have said countless times) because it uses one pan and 1 large bowl and comes together in 30 minutes, including chopping, so it is a great busy weeknight meal.