June 3, 2024
Yummy Strawberries
by Linda Dansbury

I was a part of a cooking demo at the Wrightstown Farmers Market on Saturday. My part was to do an Asian Stir Fry using veggies from the various produce vendors to help customers learn how to use the bounty of the current season. I was reminded by another member of both the market committee and Anchor Run that having all these veggies has taught us how to cook many things without a recipe. Stir fry is a perfect example of using whatever is available at the time. This week, we have chard (including stems), snow peas, garlic scapes, kohlrabi and komatsuna. Start by adding the more dense veggies such as kohlrabi and stir fry until just starting to soften. Add the chard stems and continue stirring. At this point add some of your favorite seasonings such as soy sauce or tamari, sesame oil, and maybe some hot chili paste or flakes. In this scenario I would add the snow peas, komatsuna, chard leaves and garlic scapes at the same time, along with more seasoning. Cook till desired tenderness, remove from heat and top with some roughly chopped cilantro.

Three quarts of strawberries is a delight! We are eating them every night with a drip of really good balsamic vinegar and/or nice dark chocolate. Below is something else fun I did with strawberries.

Strawberries, mint - made a simple strawberry lemonade courtesy of Smitten Kitchen. Four large lemons, remove skins, including white pith, which is bitter, and cut into chunks. Take a pound of strawberries and remove stems. Place in blender with about 1/3 cup of sugar and 2 cups of water to start. Blend till smooth then put through a strainer. Add more water if needed to be diluted more. Serve over ice either as is, with a splash of seltzer water, and/or with a bit of your favorite vodka, gin or white rum. Garnish with mint and strawberries.

Send how you enjoyed your harvest to me at lindadansbury@comcast.net to share with fellow members. Please put Anchor Run in the subject line.