July 16, 2023
Farmer Dana's Harvest Enjoyment
by Linda Dansbury

This past week Farmer Dana sent me a couple of recipes they are enjoying right now. Dana writes:

"I just made this recipe from Smitten Kitchen and it was a winner (and totally applicable to the current harvests) Fried Rice with Zucchini, Tomatoes and Parmesan. The only change I made was omitting the eggs and replacing them with two chicken breasts that I cubed, seasoned, and cooked separately and then added just before the parm and parsley."

Dana sent a second recipe from Smitten Kitchen which makes good use of our current harvest: Grilled Zucchini Ribbons with Pesto and White Beans

I can't wait to try both of these - thank you Dana! One of the best things with both of these recipes is that they come together in under 30 minutes! All you cooks out there, please share your ideas by emailing me at lindadansbury@comcast.net.

Link: https://www.anchorrunfarm.com/blog/Farmer-Danas-Harvest-Enjoyment-2966/

July 2, 2023
Yes to Stir Fries!
by Linda Dansbury

This week I heard from fellow member Laurie Heusner-Myers. She too enjoyed her harvest by stir frying some of it. Here is her email to me:

Scapes, zucchini, snow peas - I used these plus an onion and pepper to make a delicious stir fry. I only had the snow peas in a few minutes and added some soy sauce and hoisin (totally optional) and served over spaghetti one night and buckwheat noodles another. Quick and delicious and easily modified.

Thanks Laurie, and for all of you other cooks out there, please share with fellow members how you enjoyed your harvest by emailing me at lindadansbury@comcast.net.

Link: https://www.anchorrunfarm.com/blog/Yes-to-Stir-Fries-2952/

June 25, 2023
Yummy Slaw
by Linda Dansbury

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.

Link: https://www.anchorrunfarm.com/blog/Yummy-Slaw-2948/

August 22, 2021
More Great Ideas
By Linda Dansbury

Two fellow members sent me recipes this week - thank you! If you try something you want to share with fellow members, please send to me at lindadansbury@comcast.net and please put Anchor Run in the subject line.

Brooke Rose sent me a recipe for Vegan Crockpot Tomatillo Soup. It looks delicious! And, I love her idea of making the tomatillo base and freezing it for later - I do that for another tomatillo recipe and it is so much fun to pull something out of the freezer off season and a favorite part of being part of the CSA. Here is what Brooke wrote to me. "While at the farm I got into discussions with a few people who didn't know what to do with Tomatillos other than Salsa Verde. I want to share this recipe I found that is absolutely delicious! I made it on the stove instead of the slow cooker and it was perfect. I even made the tomatillo base (with cilantro and chiles) and then froze for the fall".

One of our fellow members, Dante Mazzocco, has a cooking blog called diningaldante - check it out - very interesting stories and lots of recipes! Dante shared two specific carrot recipes, which is great, since we receive a lot of carrots: Spicy Carrot Frittata and Carrot Cake with Polenta and Marsala. I have posted the recipes on this site.

Thanks to both Brooke and Dante for taking the time to share with our CSA membership!

Link: https://www.anchorrunfarm.com/blog/More-Great-Ideas-2687/

August 8, 2021
Lots of Great Cooks!
By Linda Dansbury

I abbreviated How I Enjoyed My Harvest because I got several great ideas from fellow members this week.

Mindy Bence has been an Anchor Run member since it's inception and did the recipes for the first few years until I started doing it. She is a terrific cook and sent me a recipe called Simple Oven-Roasted Tomato Sauce. I can't wait to try this! Mindy wrote this note to me: "Oh my Gosh - we just found a way to cut our tomato waste to ZERO! Jeff loves tomatoes, but we have a full share and I don't eat any nightshades, so I needed to find a way to preserve the yummy tomatoes! All you need is a sheet pan (often called a 1/4 sheet - it is rimmed 12 x 17". Mine are Calphalon; I have 4 and they are some of most used kitchen pans), some good olive oil, some garlic, (recipe called for a shallot and I subbed 3 scallions) and easy peasy sauce! This was so good, Jeff asked for a juice glass of it as a beverage!" Check it out with the bounty of tomatoes we are receiving - I know I will!

Casey Constantini sent me a note saying "I wanted to share a recipe I made with ingredients from this week’s share. It’s a delicious Salsa Verde that uses tomatillos, jalapeño, garlic, cilantro and onions. It turned out great and would be an awesome addition to tacos, enchiladas or just to dip chips in!" I am eager to try this, because unlike other tomatillo salsa recipes, everything gets roasted together.

Another inaugural Anchor Run member, Robin Hoy sent me a recipe for Indonesian/Asian-Style Tempeh with Veggies. Robin said she combined a few recipes to come up with this one. It uses a wonderful variety of veggies we are receiving and I am looking forward to trying this dish!

Thanks to all for sharing and please email me at lindadansbury@comcast.net, and please put Anchor Run in subject line so I can find your email.

Link: https://www.anchorrunfarm.com/blog/Lots-of-Great-Cooks-2679/

July 25, 2021
A New Layered Veggie Dish
By Linda Dansbury

Fellow member Sarah Brown sent a recipe to me this week called Baked Ratatouille. It sounds delicious - it starts with bacon!

She writes: "I made this dish last night - but also made it so many times last year with ingredients from the CSA. It does require the oven to be on, but it's a great way to use eggplant - especially when you have a spouse who isn't that fond of eggplant! I don't bother peeling the eggplant and use fresh tomatoes when I have them rather than canned. And the cheese can be any good melty cheese. Last night I put mozzarella on one side and gruyere on the other. I preferred the gruyere. :)

Good (and filling) to eat on its own, but could be served over pasta or with bread."

I can't wait to try this. It uses one pan to cook up the ingredients and one baking dish, so clean up is simple. While dish is baking, you can spend your time making a side salad to go along with it.

Thank you so much Sarah - to all you great cooks out there, please send your ideas to me at lindadansbury@comcast.net and please put Anchor Run in the subject line.

Happy eating!

Link: https://www.anchorrunfarm.com/blog/A-New-Layered-Veggie-Dish-2668/

November 16, 2020
A Mix of Fall Veggies
By Linda Dansbury

Karen Vanderwall sent the following message with how she has enjoyed some of her recent harvests. Thanks for the ideas, Karen!

Here are some of my ideas over the last couple of weeks:)

Black bean and Sweet Potato Chili - the slow cooker works well. She added diced tomatoes, corn, 1/2 cup orange juice, a little garlic, brown sugar and cumin and she likes to add chipotle in adobo (but it is spicy)

Roasted sweet potato - Karen's method is to cut in half horizontal, rub with olive oil and sprinkle with chili powder, which is optional cook face down in a 425 oven until tender.

Salmon, kale, mushroom noodle bowl - Karen uses a box of veg stock.

Bok choy, kale, mushroom, miso, ramen and bone in chicken - use slow cooker - add cooked noodles and kale at end (she uses curly soba noodles or what you can find)

One rimmed baking pan: chicken legs, turnips, sweet potato with a little ginger, soy sauce, olive oil, rice vinegar and chili paste rubbed over everything - then roast in 425 oven until veggies are tender and chicken is cooked through.

Link: https://www.anchorrunfarm.com/blog/A-Mix-of-Fall-Veggies-2581/

November 8, 2020
Member Turnip Ideas
By Linda Dansbury

Two members answered my call for new recipes this week and I truly appreciate it!

The first one came from Ashmali Patel, who has sent other amazing dishes:
"I have been roasting the root vegetables like you said in a sheet pan with oil salt and pepper. Then I make a hummus (with baby Lima beans ). Spread the hummus on a platter, drizzle some basil pesto or any kind of pesto and put the roasted veggies on top.
I also make a garlic chili oil which I drizzle over everything and it turns out really good. My kids have named this “Beyond Veggies”.
To make the Garlic chili oil: grate a couple of cloves of garlic into a bowl. Add a pinch of salt and red chili (pepper) powder according to how spicy you want. Heat oil in a pot, add cumin seeds once oil is hot, turn off the heat and pour hot oil over the garlic. The heat from the oil will cook the garlic.
Drizzle this on anything to spice the dish up.
Hope u enjoy!"

Long time member Janine Lazur sent a recipe for Pickled Harukei Turnips, which is now posted on this site. She says she hasn't tried them yet because they are still fermenting - I find the addition of mint to be really interesting. This is an easy way to dip your toe into the world of fermentation, or if you are experienced, a new way to enjoy your veggies.

Thank you to both Ashmali and Janine!

Link: https://www.anchorrunfarm.com/blog/Member-Turnip-Ideas-2574/

September 6, 2020
Lots of Veggies Used!
By Linda Dansbury

I love it when fellow members send me how they enjoyed their harvest - it always provides me with ideas I hadn't thought of before. Cheryl Dacey sent the following to me this week. I really like how she combines so many of the farm's veggies in one dish. Thank you Cheryl!

"We have really been enjoying the harvest each week. Been making Eggplant Caponata, and Ratatouille almost weekly. I really enjoy these with some foccacia bread. Been making and freezing salsa verde (mild and hot with Anchor Run hot peppers) and Pesto.

This week I made Salsa Verde Chicken Stew and added okra, carrots, onions and some sweet corn. It came out excellent. I made a roasted tomato basil soup with caramelized onions and roasted garlic. Pasta with pesto, chicken and cherry tomatoes - my son loved this. I think my favorite was stuffed pepper soup. It really came out so good!"

Please send me how you are enjoying your harvest at lindadansbury@comcast.net and put Anchor Run in the subject line so I can find your email.

Link: https://www.anchorrunfarm.com/blog/Lots-of-Veggies-Used-2531/

August 9, 2020
Member and Farmer Suggestion
By Linda Dansbury

Fellow member Carrie Meunch (who has sent in ideas other years) sent me a note and recipe - she made the crockpot Chile Verde for dinner and then found a simple Blackberry Cobbler to make. I am posting it for you all to try. Cobblers are great because they are simple and the fruit is somewhat interchangeable. I made a Blueberry Buckle from a recipe from another fellow member, Robin Hoy, and I did half blueberries and half blackberries - wow, so yummy!

Thank you so much Carrie for sharing!

Dana and Derek are not only amazing farmers, they also have some great ideas about enjoying the harvest. Derek said on his night to cook, he heated the oven to 375 degrees. He tossed the okra - whole - didn't even trim the tops off - placed on cookie sheet and let them roast for an hour. He said it was the best okra he ever had - crispy on the outside and tender on the inside. I can't wait to try this for myself.

Link: https://www.anchorrunfarm.com/blog/Member-and-Farmer-Suggestion-2510/

July 26, 2020
New Methods!
By Linda Dansbury

I received emails from 2 members this past week, which makes me so happy. It is so appreciated when members take the time to send a message to help us all learn new ways of how to enjoy our harvest.

The first one is from Ashmali Patel. She sent a recipe she simply calls Vegetable Fritters. I love this because it uses so many different components of the harvest, including eggplant, zucchini, onions/scallions and greens. I definitely plan on making them this coming week!

The second email I received is from Kate Sheldrick. You can see from the email below she is an accomplished and creative cook. In the coming week I plan to turn some of what she says into recipes to keep on this site, but read below her detailed email.

"Every summer I make what I call zucchini jam when I get my first bounty of zucchini. You grate them (I did 4 this batch) into a colander and gently press with the back of a wooden spoon to release extra water, let it sit while you do some other prep. I like to let it sit for 20 or more mins to really drain out a bit and I try to press on it every 5 mins or so. We typically have a jar of bacon fat in our freezer so I took this out and let it thaw in the heat at the beginning of prep too. Dice a small yellow onion or two shallots and sauté in two tablespoons of bacon fat until translucent, I do this in a cast iron skillet but any heavy bottom pan will work. Then add the shredded zucchini and toss to incorporate the onions and wet the mixture with the fat evenly. Cook over low heat until the zucchini cooks and the liquid has cooked out and you have a sort of spreadable jam like consistency. This usually takes about 15-20 mins, don’t move it too much just kind of cover the pan let it sit and then move it around but keep an eye and avoid browning..if it looks dry add another heap of bacon fat or a small knob of butter. I season the onions when sautéing and then add a few cracks of white pepper when I add the squash and then finish with smoked salt if I have it. You can eat this with a fork right out of the pan (which I have done many times) or out of the pan with some crackers (I usually eat with carrs) or you can take a nice crusty loaf and toast it and top with goat cheese or even better Meredith’s Dairy Australia Feta (the BEST cheese, creamy goat stores in olive oil with black pepper and thyme they have at wegmans) and a layer of the ‘jam’ either room temp or out of the fridge. Making this in big batches helps because it goes fast. Tastes equally great cold. A great Summer appetizer, meal or snack!

I used the tomatillos with some littleneck clams I got when I took a trip to the shore last Thursday. This was an impromptu dish that really blew our minds! I sliced four cloves of garlic, a small yellow onion, a serrano, the tomatillos (which I quartered) and some scallions and cooked in butter. After those sweat out I added about a cup of a high quality white wine I had in the fridge from a few days ago and let that cook off. I added some smoked paprika, cilantro, basil and a few cracks of white pepper then in go the clams. Cover it and let simmer for about 15 or until the clams have opened up. Top with a handful of fresh herbs and a big squeeze of lime and serve with warm crusty bread to soak up all that sauce, eat a salad for good measure. It was my first time using tomatillos for something other than salsa verde and now I’m hooked! The ideal companion for those perfect little clams."

Thank you again to both Ashmali and Kate and for all you other cooks out there, please email me at lindadansbury@comcast.net so you can share with fellow members!

Link: https://www.anchorrunfarm.com/blog/New-Methods-2498/

July 5, 2020
Colorful Foods
By Linda Dansbury

I received a wonderful email from fellow member Kim Sorensen. As many of you know, I do prepare a lot of Southeast Asian dishes. The colors and flavors of the veggies shine through in this genre of cooking and Kim and her mom demonstrate it with her email.

"My mother and I have been exploring Korean cuisine as a means to enjoy the harvest. In the attached photo you'll see, from left to right: grilled tofu with bibimbap sauce and thai basil; snap beans and snow peas sauteed with lots of garlic; a simple cucumber salad with rice vinegar and tajin; zucchini sauteed with gochujang and garlic with Vietnamese coriander sprinkled on top; and finally a kimchi pancake with garlic scapes and green onions."

Thank you so much for taking the time Kim and if other members want to share their dishes, please send an email to me at lindadansbury@comcast.net and put Anchor Run in the subject line.

Link: https://www.anchorrunfarm.com/blog/Colorful-Foods-2483/

August 11, 2019
Salsa Anyone?
By Linda Dansbury

Fellow member Tamela sent me a recipe from Food Network for Roasted Tomatillo Salsa. It is similar to what is on this site and is a great reminder of a delicious way to use your tomatillos, garlic, cilantro and hot peppers. Make a lot at a time and freeze for later in the year, such as when it is cold and snowy - it will bring back memories of a beautiful day like today!

Directions:

Preheat the oven to 450 degrees F.

Add the tomatillos to a baking sheet along with the jalapenos and onion wedges. Toss with 1 tablespoon of the olive oil and roast about 7 minutes. Turn the vegetables, add the garlic and roast until everything is slightly softened and charred, another 7 to 8 minutes. Set aside to cool.

Peel the garlic and remove the stems and seeds from the jalapenos. Add the roasted vegetables to the bowl of a food processor and pulse until still slightly chunky but well combined. Add the cilantro, lime juice and 1 teaspoon salt and pulse until incorporated. With the processor running, stream in the remaining 3 tablespoons olive oil until the salsa is slightly runny but not smooth. At this point you can season with additional salt if desired.

Serve with chips or as a salsa for tacos and burritos.

Link: https://www.anchorrunfarm.com/blog/Salsa-Anyone-2338/

July 7, 2019
Inventive Way to Enjoy the Harvest!
By Linda Dansbury

Link: https://www.anchorrunfarm.com/blog/Inventive-Way-to-Enjoy-the-Harvest-2307/

September 9, 2018
Love the Okra!
By Linda Dansbury

If you haven't tried it yet (it has been a choice for the past several weeks and I for one have taken it most weeks), please do so. It is a versatile veggie - I have prepared it stewed and in a light shrimp gumbo, but our favorite, and possibly the easiest is roasted or grilled.

Grilled okra, simply heat the grill and place the pods on the grates for 2-4 minutes, turning midway through. If the pods are small, a grill pan keeps the pods from falling between the grates. When nicely charred, remove from grill and add a little salt and pepper and if desired, a squeeze of lemon. Websites often talk about a dipping sauce, but I don't really think they need it.

Thank you fellow member Carol Barry Marini for sending me the following on okra:

"As a displaced southerner, I've been thrilled to find okra in the pick-up room the past few weeks. I grew up eating it, but it's not as readily available up here...so, the past few weeks have conjured up many happy food memories for me!

I thought I'd send along a few of my favorite ways to cook it, in case you think other members might enjoy. Recipes/methods are below.

Roasted okra - As simple as it sounds. Trim the stem end off the pod, and split large pods lengthwise (if they're smaller than, say, your pinky you can leave them whole). Toss with olive oil, salt, and pepper. Roast at 425-450 for 15-20 minutes, shaking the pan at least once, until golden brown.

Fried okra - A little messy to make, but a special treat. Slice pods into small rounds (1/2 inch or so). Heat 1/4 to 1/2 inch of neutral flavored oil in a large skillet to ~375. Working in batches, dip okra into buttermilk, then into a mix of flour and cornmeal (I don't usually measure, but I think about 2 parts flour to 1 part cornmeal is about right). Fry until golden brown, remove from the oil and drain on paper towels, seasoning with salt when they come out of the oil.

Stewed with tomatoes - I loved this as a kid. We'd have it as a side, or with chicken added as a main, served over rice in both cases. The recipe for okra and corn with tomatoes on the Anchor Run website is basically the method, but I think what we used to have was simpler...onion, maybe some garlic, sauteed in oil or bacon drippings, okra and tomatoes added and simmered for 15-20 minutes (longer if you find okra too slimy), and then seasoned with salt & pepper.

Link: https://www.anchorrunfarm.com/blog/Love-the-Okra-2168/

August 19, 2018
Farm Delights
By Linda Dansbury

Evelyn Throne is a long time contributor for fellow members and came up with yet another great way to combine the farm ingredients in a simple, 1 pan, delicious meal. Thank you so much for sharing Evelyn - here is what she wrote to me:

"Chicken (I used thighs from Hershbergers) with enough tomatoes to cover them, (use what you have and supplement with canned chopped if needed, tomatillos sliced thin, scallions, half of a jalapeno pepper, sweet peppers and garlic along with a generous sprinkle of chili powder. Optional- a shot of apple cider vinegar. I threw all of this in a baking pan and cooked for an hour. Serve with chopped Cilantro. It was delicious!!!"

Please send your delicious ways to prepare the harvest to me at lindadansbury@comcast.net and please put Anchor Run in the subject line so I can find your email.

Link: https://www.anchorrunfarm.com/blog/Farm-Delights-2152/

August 5, 2018
More on Ground Cherries
By Linda Dansbury

Fellow member Dawn Wright emailed me with another great sounding recipe for Ground Cherries. I now have corn and am planning to grill a couple of extra ears so I can try the recipe. It does sound delicious. Please try the Grilled Corn, Basil and Ground Cherry Salad, using whatever herbs you have and send how you enjoyed your harvest to me at lindadansbury@comcast.net. Thank you for taking the time Dawn and as an aside, I find the food52.com website to be one of the best for recipes!

Link: https://www.anchorrunfarm.com/blog/More-on-Ground-Cherries-2139/

July 29, 2018
Eggplant Recipe
By Linda Dansbury

From fellow member Alissa Reinhardt - she said it converted her "non-eggplant eating husband so she needed to share". Thanks so much Alissa - it sounds delicious. This recipe is listed as a Spanish Appetizer, so in Spain it is considered a Tapas - I love making a number of small dishes and just eating a few appetizers and a salad as dinner. This recipe would complement the Pan con Tomate (tomato bread) I described last week. In emailing back and forth with Alissa, she said she got the inspiration after she had dinner at a Spanish restaurant. Check out Baked Eggplant Tapas.

Please send your suggestions to me at Lindadansbury@comcast.net and please put Anchor Run in the subject line so I can find your email.

Link: https://www.anchorrunfarm.com/blog/Eggplant-Recipe-2130/

July 22, 2018
Veggie Stew
By Linda Dansbury

Fellow member Carrie Muench sent me a recipe she used for a Vegetable Stew. Soups and stews are a great way to use a lot of your veggies at one time. In most of these recipes, ingredients may be swapped in and out based on what the farm is offering that particular week. I particularly like stews in the summer. For a small family, like mine, you then have an easy dish for a few days - or, freeze some for later in the year. Served over rice or other grain, it makes a delicious vegetarian meal, or have a simple grilled meat or fish alongside. This version is called Vegetable Provencal Stew. If you are wondering what makes it Provencal, it is typically the addition of fennel and tarragon. This one looks pretty Italian to me though! Thank you so much for sharing Carrie!

Please share what you are cooking with fellow members by emailing me at lindadansbury@comcast.net and remember to put Anchor Run in the subject line so I can find your email.

Link: https://www.anchorrunfarm.com/blog/Veggie-Stew-2124/

June 17, 2018
Greens and Strawberries
By Linda Dansbury

I heard from 2 of our members this week, sharing how they are enjoying their harvest. Please share your thoughts/ideas on the harvest with the rest of the membership by emailing me at lindadansbury@comcast.net and please put Anchor Run in subject line. Thank you to Alice Maxfield and Lisa Miernicki - their comments and recipes are now part of our community!

Alice Maxfield sent me the following email and I am adding the recipe for the Creamy Lettuce Soup she sent to me as well. Thank you Alice!

"I like soups, particularly blended cream soups. I found a simple lettuce recipe last year and have used it a couple of times already this season. Even sharing a share three ways, with only two of us, we just can’t keep up otherwise. Especially because we have a small garden plot at home with lettuce and tomatoes.

This week I used the chard in a scrambled egg dish with a little cottage cheese and some chives. Kale I made into my usual kale quinoa craisin slivered almond salad. Boiled the beets and added balsamic vinegar for salads. Added spring mixed greens to morning smoothies. Ate the peas raw. Blanched and froze beet greens. Made lettuce soup with remaining greens and froze a quart leaving a quart for now. Added red and white radishes to every salad. My husband cooked thinly sliced kohlrabi with tofu.

Feeling virtuous for successfully using so much and then it was Monday yesterday and I started all over again!"

Lisa Miernicki sent me the following "I feel compelled to share this recipe with you. I found it by following the Chicken Chick. This recipe find was SO timely! I had to improvise by switching out fresh squeezed oranges for the lemons. And I used rice flour instead of corn starch. I think for this next batch I will get some new corn starch. Overall, the bars were a hit! I personally left off the glaze - I did not care for it."

Link: https://www.anchorrunfarm.com/blog/Greens-and-Strawberries-2095/

January 21, 2018
Turnip Idea
by Dana Hunting

From Luke Smithson, longtime CSA member and Executive Chef at Jamie Hollander Catering & Events:

I took a mix of the red and white turnips, cut them into bite size chunks then dropped them into salted boiling water for about 5 minutes, until tender. Drained, then back into the pot with a nice chunk of butter and a generous drizzle of maple syrup for another 5 minutes until well caramelized. Finished with salt. Awesome!

Link: https://www.anchorrunfarm.com/blog/Turnip-Idea-2035/

October 29, 2017
Fall Vegetable Stew
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.

Link: https://www.anchorrunfarm.com/blog/Fall-Vegetable-Stew-1987/

October 8, 2017
Delicious Kale Salad Recipe
By Linda Dansbury

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!

Link: https://www.anchorrunfarm.com/blog/Delicious-Kale-Salad-Recipe-1961/

September 24, 2017
How to enjoy all of these greens?
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.

Link: https://www.anchorrunfarm.com/blog/How-to-enjoy-all-of-these-greens-1957/

October 30, 2016
More soups!
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!

Link: https://www.anchorrunfarm.com/blog/More-soups-1776/

October 9, 2016
Cabbage Soup
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.

Link: https://www.anchorrunfarm.com/blog/Cabbage-Soup-1760/

October 2, 2016
A Great Use for Holy Basil
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

Link: https://www.anchorrunfarm.com/blog/A-Great-Use-for-Holy-Basil-1755/

September 18, 2016
Fall Stew
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.

Link: https://www.anchorrunfarm.com/blog/Fall-Stew-1743/

September 11, 2016
Okra and tomato suggestion
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.

Link: https://www.anchorrunfarm.com/blog/Okra-and-tomato-suggestion-1729/

August 28, 2016
Are husk cherries taking over your counters?
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.

Link: https://www.anchorrunfarm.com/blog/Are-husk-cherries-taking-over-your-counters-1717/

August 14, 2016
Southern tomato pie, oh my!!
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.

Link: https://www.anchorrunfarm.com/blog/Southern-tomato-pie-oh-my-1708/

August 7, 2016
More tomatillo ideas
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!!

Link: https://www.anchorrunfarm.com/blog/More-tomatillo-ideas-1702/

July 31, 2016
More Cooling Ideas
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.

Link: https://www.anchorrunfarm.com/blog/More-Cooling-Ideas-1694/

July 24, 2016
Question and Ideas
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:

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:

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!

Link: https://www.anchorrunfarm.com/blog/Question-and-Ideas-1684/

July 17, 2016
Cucumber Ideas
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

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."

Link: https://www.anchorrunfarm.com/blog/Cucumber-Ideas-1683/

July 3, 2016
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!

Link: https://www.anchorrunfarm.com/blog/Member-ideas-and-suggestions-1670/

June 26, 2016
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

Link: https://www.anchorrunfarm.com/blog/Member-ideas-and-suggestions-1660/

June 12, 2016
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.

Link: https://www.anchorrunfarm.com/blog/Member-ideas-and-suggestions-1652/