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Posts Filtered by Tag - Member Ideas and Suggestions |
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October 29, 2017
Fall Vegetable Stew
Member Ideas and Suggestions
By Linda Dansbury
Carrie Meunch sent me a recipe for Fall Vegetable Stew that she served with a side salad with a mix of spinach, lettuce, kale and scallions.
The recipe for the stew uses much of our harvests and should be thought of as a base recipe - you can add or subtract based on what is available.
Thank you Carrie for sharing - if anybody wants to share with the rest of membership, please email me at lindadansbury@comcast.net and please put Anchor Run in the Subject Line.
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October 8, 2017
Delicious Kale Salad Recipe
Member Ideas and Suggestions
By Linda Dansbury
Greens Galore!
Alice Maxfield sent me 2 recipes, one of which I am adding this week, the other I will talk about next week. For this week, Kale Salad with Quinoa, Dried Cranberries and Almonds is a delicious fall salad! Alices's comment was she really enjoys this salad when we have not received much lettuce from the farm - I agree, and this one sound great - I can't wait to try it!
Thank you Alice!
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September 24, 2017
How to enjoy all of these greens?
Member Ideas and Suggestions
By Linda Dansbury
Fellow member Carolyn Diana sent me the following email. I love how this recipe sounds and I even purchased the coconut milk to make it, but haven't tried it yet. I hope to this coming week. Thank you Carolyn - it sounds delicious!
I wanted to share what I do when we get an enormous load of greens at the farm (my favorite type of pick up!! ;D)
Coconut Honey-Miso Greens
I first saute an onion with some garlic, salt, and pepper in coconut oil. Once the onion is tender, mix in about 3 tablespoons of a high quality yellow miso paste (I get ours from a local co-op, and the quality really does make a difference) and about half a tablespoon of raw honey. Mix thoroughly. Then add in whatever mess of greens you have available: kale, swiss chard, beet or dandelion greens, etc. Mix with a little tamari or soy sauce, and enough coconut milk to achieve the consistency you'd like. I add enough coconut milk to make it quite saucy and then serve over rice.
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October 30, 2016
More soups!
Member Ideas and Suggestions
By Linda Dansbury
Fellow member and one of the founders of Anchor Run, Robin Hoy, sent me a recipe that she made this week that sounds delicious - Potato Leek Kale Soup.
Thanks Robin!
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October 9, 2016
Cabbage Soup
Member Ideas and Suggestions
By Linda Dansbury
Member Susan Gran sent me an email and a recipe for Cabbage Soup. Susan's note said that she didn't think she even liked cabbage until she ate this soup. It is a variation on Minestrone soup - and if you wanted to make it even heartier, you could surely add beans and/or pasta to this soup recipe.
Thanks to Susan for taking the time to send me the recipe. If you would like to share something with fellow members, please email me at lindadansbury@comcast.net and put Anchor Run in the subject line so that I can find it.
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October 2, 2016
A Great Use for Holy Basil
Member Ideas and Suggestions
By Linda Dansbury
Fellow member, Vallada Nikolayev sent me her recipe for a dish called Holy Basil Pesto with Ground Turkey. The overall process and some of the ingredients are very similar to a Thai curry - only simpler to make. This will be an easy, fast and healthy week night dinner. Thank you Vallada for taking the time to send this interesting recipe.
Please send your ideas to me at lindadansbury@comcast.net
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September 18, 2016
Fall Stew
Member Ideas and Suggestions
By Linda Dansbury
Tina Nightlinger sent a recipe for Fall Stew. It is a great way to use a lot of the veggies we are receiving now - it is very healthy too. I am hoping to make a batch of it today. Don't worry if you don't have all of the ingredients - recipes like this are very flexible - add/subtract with whatever you have. Just make sure you add things in the right order based on how long they need to cook.
Thank you to Tina, and please let me know how you are using your harvest at lindadansbury@comcast.net and please put Anchor Run in the subject line so I can easily find your email.
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September 11, 2016
Okra and tomato suggestion
Member Ideas and Suggestions
By Linda Dansbury
In the hectic time of getting the back-to-school schedule re-established, or possibly my same dilemma of how to use the harvest, member ideas have trailed off - if you have any suggestions, please send to me at lindadansbury@comcast.net and include Anchor Run in the subject line.
Derek's mom submitted a recipe for Charred Okra and Tomatoes(or Tomatillos) which I did try and it is delicious - we had it alongside pork carnitas, which was made in the pressure cooker using a pork shoulder roast from Ledemete grass - the okra and tomato combination was a really nice contrast to the richness of the pork dish.
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August 28, 2016
Are husk cherries taking over your counters?
Member Ideas and Suggestions
By Linda Dansbury
Member Carolyn Diana sent me a note about using the husk cherries that sounds delicious! Thanks for taking the time to send this Carolyn!
She says "after salsas and sauces, she was running out of ideas on how to use them, so she tried the following recipe for a crumble and she said it turned out great. The cherries were mixed with enough fruit so it didn't taste tomato-y - she will definitely make it again!"
Mix 3 cups of fruit into a pie dish - she used a quart of husk cherries(but once the paper husks were removed, it was less), a sliced banana, some frozen strawberries and blueberries, a chopped apple, and one chopped up date.
Toss fruit with a little sugar - Carolyn used Truvia, 1 Tablespoon lemon juice, and a 1/4 cup of flour. Carolyn used oat flour.
In another bowl, mix 1 cup flour(again oat flour), 3/4 cup old fashioned oats, 1/4 cup sugar(again Truvia), dash of salt, 6 Tablespoons butter or coconut oil, or a combo - Carolyn used the combo.
Sprinkle the mixture over fruit and bake in a 375 degree oven for 40 minutes.
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August 14, 2016
Southern tomato pie, oh my!!
Member Ideas and Suggestions
By Linda Dansbury
Assistant Farmer Mary Liz Watson sent me a note about a recipe called Southern Tomato Pie. She said she grew up eating it, but in this area nobody has heard of it, myself included. She sent me a link and the way she makes it, so the adapted recipe is now on this site. It does take a little bit of time, but I think the hardest part will be the wait time needed for it to set up after it comes out of the oven! Thanks Mary Liz - it sounds delicious.
Please send your ideas to me at lindadansbury@comcast.net and include Anchor Run in the subject line so I can find your email.
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August 7, 2016
More tomatillo ideas
Member Ideas and Suggestions
By Linda Dansbury
If you want to share your ideas and/or recipes with fellow members, please email me at lindadansbury@comcast.net and please put Anchor Run in the subject line so I can find your suggestion. By the way, someone had sent D&D an email with a slow cooker recipe and somehow it was lost in the emailing on to me, so whoever took the time to do so, I would love for you to send it to me.
Nancy Wasch came up with a happy accident using tomatillos. She cut them into quarters and 8ths. She roasted them and turned off the oven and then forgot about them. She later found that they had continued cooking into a "sun-dried tomato" consistency. She said they are packed with flavor and she assumes they will keep a long time the way tomatoes prepped this way do.
Thanks for sharing Nancy, it does sound very interesting!!
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July 31, 2016
More Cooling Ideas
Member Ideas and Suggestions
By Linda Dansbury
For this week, I received 2 suggestions - if you have any ideas to share with fellow members, please send to me at lindadansbury@comcast.net. Please put Anchor Run in the subject line so I can find your email. Click on the bolded item for the full recipe.
Laura Womack let me know that she has been placing a slice of cucumber in her glass of seltzer - refreshing and not bitter like citrus can be. The flavor lasts through 2 glasses and then she eats the slice. It is also good combined with an herb such as mint or rosemary.
Emily Mahoney is our Anchor Run "Queen of Soups" member! Her office is very cold, so she brings soup for lunch year around. Late last week she sent me a recipe for Mediterranean Stew. It is made in the slow cooker, so it doesn't heat the house up - freeze it in batches now and heat up later for an easy dinner/lunch. It includes butternut squash but I am pretty sure you can use potatoes instead if you want.
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July 24, 2016
Question and Ideas
Member Ideas and Suggestions
By Linda Dansbury
I am happy when I receive ideas from fellow members, so this week I am ecstatic because 4 of you took the time to email me with both ideas and questions. Thank you so much! If you have ideas, please email me at lindadansbury@comcast.net. Please put Anchor Run in subject line so I can find your email.
Alice Maxfield sent a message saying that she has already made 3 batches of the Narrow Bridge Farm Refrigerator Pickles. This recipe is for folks who want to make/eat pickles but don't have the time or inclination to can. I have made them many times and they are delicious, so try the recipe if you haven't already.
Phyllis (I am sorry, I don't know your last name) asked me a question about some of the eggplants being soft and getting spots within a few days of picking them up and she asked me if they are still okay or if they are bitter. I believe she must be referring to the lighter purple/lavender colored eggplants. I have found over the years that this variety does not keep for as long, so I use these up first. They are used the same as any other eggplant, but they do have a slightly higher water content, so keep that in mind because they don't crisp up as much as the others when frying or grilling, but they are great in any recipe, including baba ganoush - I am also sure they will be good in the soup recipe that another member shared with me this week. Farmer Derek says: "Eggplant is noticeably more sensitive to cold storage, so try to store your eggplant in a less-cold location within your fridge."
Tina Nightlinger sent me a recipe for squash fritters which is funny because I also had planned to make this week. I checked this site and found a recipe for Vegetable Cakes (from fellow member Nancy Popkin) and one for Greek Squash Cakes which are also very interesting - the Greek one is very similar to the one I made so I am going to modify that recipe to accommodate the variation. Here is Tina's note and recipes, which will be formally added to the site. Tina's note on squeezing out the liquid is very important - if we hadn't done that we would have had a pile of mush and the fritters would not have crisped up at all.
"I had a bit of a buildup of summer squash this week, so I decided to make zucchini fritters. Here's my recipe:
1 cup (6.5 oz.) mixture (3 to 1 ratio) of shredded zucchini (summer squash) and small diced onion (see note)
1.5 cup (8 oz.) all purpose flour
2 tsp baking powder
.75 tsp salt
.5 tsp pepper
.75 tsp paprika
Pinch cayenne
1 egg
1 cup milk
Combine all dry ingredients. Combine egg and milk. Combine dry with wet and add zucchini mixture. Deep fry in 375 degree oil for about 3-4 min per side. Serve hot or cold. I usually freeze some.
Note: summer squash has a lot of liquid which effects the moisture of the batter, so after you shred the squash (on a box grater or with a grater attachment on a food processor), wrap it up in a clean towel, and squeeze out the excess liquid. You can also substitute other vegetables for zucchini. Corn works well for example. You can also substitute beer for the milk if you need this dairy free or you just don't have any milk.
I usually serve these fritters with romesco, but I didn't have red peppers of any kind. So I made a tomato version the other day. I think I like it better. Here's that recipe:
2-3 medium (or a pint of small cherry) heirloom tomatoes, hulled and large dice
2 large cloves garlic, sliced
1 small shallot, sliced
1 small hot pepper, any kind that fits your heat preference, seeded & sliced (or substitute red pepper flakes, or hot sauce at the end... It's all about preference here)
Olive oil
Salt
Pepper
2-3 basil leaves, torn
1 sprig oregano, picked
Approx 1 cup red wine or sherry vinegar
Approx 1 cup toasted almonds
Combine tomatoes, garlic, shallot, and hot pepper in a bowl with salt, pepper, and olive oil. You need just enough oil to coat the vegetables. Salt and pepper is to taste, but you can add more later. Spread it out on a sheet tray and roast in a 400 degree oven for about 20 min. The tomatoes will shrivel a little and have a slight brownness.
Place the roasted vegetables, basil, oregano, and vinegar in a blender or food processor. Process until smooth. Then add the almonds a few at a time. What you're looking for is a somewhat thick sauce. When you get there, taste it. Add salt, pepper, vinegar, or whatever you want to get it to your liking.
Thanks for letting me share. I don't really cook with recipes, but I'm trying to write more stuff down so I can reproduce it. I hope it is clear, and that people enjoy it."
Tina, we will all enjoy what you have sent!
Judy Wright sent me a recipe for Roasted Eggplant Soup. Judy said it is equally delicious cold, since it is not exactly soup weather! She froze some, which is a great way to preserve the eggplants we are receiving right now. The recipe itself says that even though it calls for adding cream it is delicious without. I have posted the recipe on the sight and I plan to make it soon, hopefully tomorrow!
Thank you again to all who took the time to email me!
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July 17, 2016
Cucumber Ideas
Member Ideas and Suggestions
By Linda Dansbury
Thank you to 2 members, both of whom sent ideas for using the bountiful amount of cucumbers we are receiving right now. If you have ideas for any of the items we are receiving, please send to me to share with the rest of the members at lindadansbury@comcast.net - please put Anchor Run in the subject line so I can find it.
Nancy Wasch sent the following note and recipe for savory breakfast cucumbers:
Cucumbers are a special treat for me, since I only eat them when they are very fresh - a supermarket cucumber is never appealing. With the abundance of cucumbers, I have been trying to come up with ways to use them all. This breakfast cucumber salad is addictive! Similar to your basic sour cream recipe, but substitute yogurt.
Savory Breakfast Cucumbers
1 cucumber
a few heaping scoops of yogurt - make sure it has some fat to get your protein-carb-fat balance
splash of cider vinegar
S&P to taste
chopped dill if available
optional - slivers of green onion
Thinly slice the cucumber (peel first if necessary). Toss with remaining ingredients. Refrigerate a half hour to integrate the flavors. If you just can't wait, go ahead and eat it without the wait - still delish.
Veen Huffnagle sent in a recipe for Cucumber Sushi Rolls that sounds really interesting. I am adding it to the website. Veen says "I made ours vegan and used the carrots, cucumbers and scallions from last weekend's pickup. I also used brown rice, rice wine vinegar, sautéed mushrooms and bell peppers."
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July 3, 2016
Member ideas and suggestions
Member Ideas and Suggestions
By Linda Dansbury
Please share your ideas/recipes with the rest of the Anchor Run community by emailing me at lindadansbury@comcast.net - please put Anchor Run in the subject line so I can easily find your suggestions.
Evelyn Throne sent me her idea to share - she wants everyone to remember that kohlrabi can be grated and added to almost any cooked dish or salad. "It especially dresses up things when grated on top. I even added it to the Italian Wedding soup I made with the escarole and other greens and it made the soup even more interesting."
Thank you for sharing Evelyn!
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June 26, 2016
Member ideas and suggestions
Member Ideas and Suggestions
By Linda Dansbury
I received 2 emails this past week from members - thank you to both Jackie Jacobs and Janine Lazur!
Janine sent me a storage tip for basil, the last part of which I had just read in a food magazine the day before she sent it to me. Many fresh herbs, in particular basil, do not like to be stored in the fridge. For years I have re-cut the stems and placed them in a glass or jar with water. Every few days the stems should be trimmed again and the water changed. The extra tip is to put a plastic bag over the basil to help keep it even longer. Janine picked her basil up from the farm on Monday and sent me pictures of how it looked on Saturday and it still looked beautiful.
Jackie sent me what she did to saute her veggies and make a delicious and simple dinner. Here is what she sent:
I chopped up the yellow and green squash (1 each), garlic scapes (2), a handful of snow peas, and about a 1/4 lb of cremini mushrooms and sautéed them in butter and olive oil with some salt and pepper. After a few minutes I added some chopped chard (4 leaves) and a small handful of basil. At the end I added a bit more olive oil and stirred it all into some linguini. I shredded Parmesan cheese on top. It was so good!
Jackie used this as a side dish, but can be a meal in itself - if you want to add protein, white beans or chick peas can be added to keep it a 1 pan meal. Also, switch the veggies in and out based on what we have - when you run out of peas, use the snap beans instead - but you may want to blanch them for a couple of minutes. Also, now that we have scallions, use them, adding them near or at the end of cooking.
Let me know how you enjoyed your harvest by emailing me at lindadansbury@comcast.net
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June 12, 2016
Member ideas and suggestions
Member Ideas and Suggestions
By Linda Dansbury
I request and welcome ideas and suggestions from members - our membership is made up of so many good cooks and knowledgeable people (even a few professional chefs!). It is great to share with all members how the harvests are being enjoyed - please send your ideas to me at lindadansbury@comcast.net.
Emily Mahoney sent me two of her recipes for using several veggies within one dish. Both are great in that her recipes promote ways to get children to eat the veggies - I appreciate this, because without young children at home, I don't often think that way. Thanks Emily! Below are her recipes and thoughts around them:
"I'm very excited for the CSA this year! I've been testing out all kinds of new recipes over the winter, and will share the best ones whenever we get crops that match the ingredients. One that I made recently is something I like to call 'salad nachos'."
Ingredients:
Turnips, sliced
Swiss Chard, stems separated and chopped
Onions, chopped
Any addition veggies you have on hand
Tortilla chips
Cheese
Salsa
Sour Cream
Saute the onions and swiss chard stems. Once soft, add swiss chard leaves (ripped into bite size pieces). Cook until the leaves have wilted down. (Add in any other veggies you want to use during this step - just add to the pan and cook with other items)
Slice the turnips. These will act as chips in the nachos, so thicker slicing is better. I supplement with regular tortilla chips as well for more stability. I have also used radishes, baked sweet potatoes, and baked beets as the "chip" before.
Layer the cooked veggies with the "chips" (turnips + tortilla) and shredded cheese. Nuke in microwave.
Top with salsa and sour cream.
Here is Emily's other recipe - I plan to make it this coming week.
A very refreshing salad. I combined one of the heads of lettuce with my endive, a 16 oz can of chickpeas, 3oz of crumbled feta cheese, and 1/4 of a watermelon roughly chopped. I made my own dressing, with the goal of using up as much of the dill I got last week as possible. Here's the recipe:
Creamy Avocado Dill Dressing
1 avocado
Dill (amount based on personal preference)
Mint (amount based on personal preference)
1 cup plain greek yogurt
1 cup milk
Combine all in food processor. I just estimated the milk and kept adding more to get it to a consistency I liked. This would probably be good with garlic scapes or pea shoots in it as well.
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