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from the Field

Posts Filtered by Tag - How I Enjoyed My Harvest |
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September 17, 2017
Cooking Day!
How I Enjoyed My Harvest
By Linda Dansbury
Last Sunday I was home alone and took to the kitchen (in between watching the Eagles' first game) to cook for the week. Here are some of the things I prepared:

Potatoes, yellow wax beans, scallions, pesto from earlier harvests - I made a green bean and potato salad in which I loosely followed a recipe on this site, but instead of using the dressing in the recipe I used pesto thinned with a little olive oil and lemon juice. It is really good. I have been eating it for lunch on top of a bed of greens and tomatoes and some good quality canned tuna. It will also be a side dish for our smoked ribs today.
Onions, peppers, greens - sauteed the onions and peppers with a but of garlic until they were nice and tender. Put them in the fridge until next day when I heated them back up, added some chopped greens and then made a frittata out of it.
Onions, tomatoes, green beans, garlic, A LOT of greens - made Minestrone Soup. Instead of using the summer squash that most recipes call for, I used green beans - I have a garden that is producing beans too, which is why there is more than one dish for a crop.
It felt good to use up all the greens, for a few days at least! Please tell me how you enjoyed your harvest and/or what you plan to do with all your greens. Email me at lindadansbury@comcast.net and please put Anchor Run in the subject line.
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September 10, 2017
Fall Deliciousness and Member Idea
How I Enjoyed My Harvest
By Linda Dansbury
This adult swallowtail was an eater of dill, fennel, and parsley leaves in its larvae stage that we graciously tolerated due to it's inherent beauty (and because the defoliation doesn't amount to much).
Nancy Wasch, a long time farm member and frequent contributor of recipes and ideas sent me the following email this week. "Missy and I made jam on Saturday. Even saving all of our ground cherries, there's never enough for a batch of ground cherry jam, so we mixed it with (local) peaches for a micro batch. The ground cherry flavor really came through nicely, and the high pectin in the ground cherries yielded a firmer gel than the straight peaches." This is an awesome idea. I have made peach jam and it is always too liquidy - having a higher pectin item to mix in will solve that problem. Thanks so much Nancy and Missy!
These chilly nights have me thinking about soups and stews, but I haven't gotten into that - yet. I did try a couple of new things this week:
Potatoes - I had seen a recipe a little while ago while reading a website and decided to try it. Boil potatoes in salted water until cooked through but not falling apart. Drain on a towel. When cool enough to touch press down on potato with the palm of your hand until flattened to around a third of an inch. If it falls apart a little, that is ok. Allow to cool completely. Place on a cookie sheet that has been covered with foil and parchment paper. Drizzle a little olive oil on them, making sure to get a little oil on the bottoms. Bake in a 450 degree oven for 30-40 minutes, depending on how big the potatoes are. Remove when nicely browned. Sprinkle with a little flaked salt and enjoy. These are really great - a combo of mashed, home fry potatoes!
Tomatoes - I had a lot of small tomatoes - not quite enough to make sauce with, but didn't want to go bad. I cut them in half, placed on cookie sheet, brushed with olive oil and sprinkled with a little salt and ground coriander. Baked them for about 6 hours in a 200 degree oven. The intense tomato flavor that is left after much of the water evaporates out is amazing! They aren't completely dried like sundried. We ate them on little crostini with a bit of mozzarella and a tiny amount of pesto and they are delicious.
Peppers, onions, garlic, carrots, okra, Swiss chard and dandelion greens, herbs - roasted a big pile of veggies until nice and carmelized. While they were roasting, I sauteed the greens with more garlic. Added it to a bowl of hot pasta, mixed it all up and then added fresh chopped herbs. It was really tasty!
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September 3, 2017
Summer and fall meals
How I Enjoyed My Harvest
By Linda Dansbury
This past week's weather had us all scratching our heads about what we wanted to eat - warm and humid, to sunny and cool to downright damp and chilly!
I have found the best way for me to keep my thoughts organized is to make lists. Each week when I get home with my harvest I arrange and rearrange the veggies I have, putting the older and more perishable ones in the front of the fridge and make a list of what I have. Then, as I think of things I want to make or have for dinner, I write that list. This simple method helps me remember what is in the fridge and also aids in deciding what to have for dinner. Below are some of the thing I did this past week.
Tomato, onion, parsley - made tomato sauce. My method is pretty simple: Saute onions in olive oil under low heat until soft and translucent. Add tomatoes that have been roughly chopped and start to cook them down. Add a can of tomato paste, salt and pepper and any herbs you desire. When thickened, run it through a food mill and use or freeze.
Peppers, onions, garlic, herbs - we have received a lot of fresh onions and peppers recently and I was trying to figure out what to do with all of them. I made a big batch of sauteed peppers and onions. Just cut them all up and cooked on top of the stove until browned and tender. I then had them to use for a variety of dishes: I made a frittata for dinner one night using the peppers and onions as part of the add-ins. We will be having sausage sandwiches with them. I also did a side dish in which I cooked up the greens, mixed in some peppers and onions, and grated parmasan cheese over the top of it.
Eggplant, peppers, tomatoes, onions, garlic - finally made Caponata - so glad I got to it before my eggplants went south! I froze it in small containers to be eaten through the winter. It can be used as bruschetta, or it can be a side dish for meats. I often eat it with a nice sausage over pasta.
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August 27, 2017
It can't get more delicious!
How I Enjoyed My Harvest
By Linda Dansbury
The amazing food goes so well with the gorgeous weather we are having. I made a few delicious dishes this week that I would like to share with you. Please send how you are enjoying your harvest to lindadansbury@comcast.net and put Anchor Run in the subject line.
Husk cherries, cherry tomatoes, scallions, chilies, garlic, sweet peppers, cilantro - I finally made the Fresh Husk Cherry Salsa that Julianne sent to me. It is a bit time consuming because of husking and chopping the husk cherries and all the other veggies, but it was well worth it - this salsa is delicious. We ate half of it with tortilla chips and used the rest as a topping on fish. Yum!
Watermelon, tomato, scallions, chilies, mint, Thai basil - prepared the Watermelon and Tomato Salad from this site - I made a large batch for a potluck dinner I went to and it was a huge hit. As a note, others brought salads using tomatoes and other fresh, local veggies, but this one was far more flavorful and delicious than any of the others.
Edamame - I haven't prepared anything yet, but did cook up the first batch and have been happily snacking on them. The next batch will likely get cooked and placed in freezer for future use.
Tomatoes, lettuce, scallions, garlic, herbs - I have been making salads that are about half lettuce and half tomatoes - don't think that just because we aren't getting a lot of lettuce right now that you can't have salads. Search this site to get some ideas.
Carrots, scallions, dill - made the Lemony Carrot Salad with Dill from this site. It was a refreshing change from the other dishes we have been eating.
Sweet peppers, chili pepper, onions, garlic, tomato, Swiss chard/dandelion greens, herbs - made a frittata for dinner one night and had leftovers for a couple of lunches. One of the easiest dinners! Add or subtract what your family likes and add cheese if you desire. Dice and saute the veggies until fairly tender, adding the greens at the end. Meanwhile, preheat oven to about 400 degrees. Whisk 8-12 eggs and add milk, 1/2 n 1/2, or cream and whisk again. Add salt and pepper to taste. When veggies are ready, pour the egg mixture in and stir to evenly distribute the veggies in the egg mixture. Then, stop mixing. Let the eggs set on the bottom and then slide into the oven to allow the rest of the eggs to set up - at the end you can turn on the broiler to get the top nicely browned. Remove from oven and top with fresh chopped herbs and/or grated cheese.
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August 20, 2017
So much great food to eat!
How I Enjoyed My Harvest
By Linda Dansbury
"Best of Show" and 1st Place at the 2017 Middletown Grange Fair!
Last Sunday I wrote what I planned to do with my veggies - you know how that sometimes goes, but in this case I did get a lot accomplished!
Eggplant, parsley, garlic - I made Baba Ganoush. There is a real good version on this site, but I now make the one that is in the Zahav cookbook. Light the grill and when hot cut the eggplant(s) in half long way. Drizzle with olive oil. Place egplant on grill cut side up and roast until the skin is black and crinkly and the flesh is very soft and pudding-like. When cool enough to handle, dig the flesh out and place in a bowl. Mash up the eggplant, add a couple minced cloves of garlic and olive oil and vigorously stir till smooth. Add tahini, salt, lemon juice and parsley and stir again, adding cold water to get to the desired thickness.
Peppers, garlic, summer squash - I roasted all the peppers and summer squash I had on the grill; some of the peppers I roasted till the skins were black, removed from grill, peeled the skins off, removed seeds and cut up. Placed in a small bowl with salt, pepper, a bit of garlic, drizzle of olive oil and a small splash of balsamic vinegar. These can now be add to sandwiches, eaten on bread or crackers, eaten alone - whatever your imagination comes up with. The squash I had as a side dish for a couple dinners.
Tomatillos, garlic - made the Tomatillo Sauce from the Stewed Chicken with Tomatillo Sauce recipe. I used 3 weeks worth of tomatillo's and I froze the large batch in increments the recipe calls for.
Tomato, garlic - we ate delicious tomatoes all week: bruschetta, caprese salad and also made tomato sauce for homemade pizza - it is so easy. Use a fairly firm tomato - the field ones are best so there isn't so much liquid. Slice the stem end of the tomato off - don't waste it! I eat around the stem. Using a box grater, put the palm of your hand on the tomato placing the cut side of the tomato on the grater. Flatten your hand and run the tomato over the grate - you will end up with just skin in your hand - really neat method I just learned this year. Add a bit of minced garlic, a tiny bit of salt and a slight drizzle of olive oil. This can now be used in any way you would use any tomato sauce.
This week I plan to made caponata and will add the Swiss chard and dandelion greens from these last couple weeks to it.
If you have an idea for how to enjoy the harvest, please send to me at lindadansbury@comcast.net and put Anchor Run in subject line.
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August 13, 2017
Preserving the Harvest
How I Enjoyed My Harvest
By Linda Dansbury
How have you been enjoying your harvests? Please email me at lindadansbury@comcast.net and please put Anchor Run in the subject line.
This time of year I always feel a little overwhelmed by the sheer quantity and variety of the produce in my fridge. I think it's because when the tomatoes arrive we fill our bellies with them in a variety of ways - brushetta, caprese salad (aka tomato and mozzarella salad), and tomato bread and are then too stuffed to eat anything else but a simple meat and salad. In addition, my 3 dogs, flower and veggie gardens consume my evenings, so things start getting pushed into the back of the fridge. Sound familiar?
Today, I am going to clean out my fridge - I am going to make Tomatillo Sauce from the Stewed Chicken in Tomatillo Sauce. I love this recipe because it freezes well and the sauce is also good as a salsa to eat as a snack with tortilla chips and/or veggies.
I am also going to use up 2 weeks worth of eggplant - probably will make Baba Ganoush. Again, it freezes well for use during the fall and winter months. While I have the grill going to cook the eggplant, I will add the rest of summer squash and a few peppers to the grill - they will be a side dish for tonight and some will make a pasta salad for lunches during the week. When I get all of this completed I will definitely feel a sense of accomplishment and happiness that all this yummy food is awaiting my consumption!
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August 6, 2017
Delicious Tomatoes
How I Enjoyed My Harvest
By Linda Dansbury
Kids having a great time at the potluck!
The time we all eagerly wait for is finally here - the height of the tomato season! No other part of the country anticipates this season like we do - and Anchor Run farmers do it as well as anyone. Delicious, juicy, colorful heirloom tomatoes, field grown hybrids and yummy cherry tomatoes. I didn't cook much this past week due to a death in my family, but I did eat a lot of tomatoes. Here are a few things I did prepare.
Tomatoes, garlic, herbs - made one of the Uncooked Tomato Sauce recipes from this site. This is so colorful, simple and delicious. The heat from fresh cooked pasta barely cooks the tomatoes. Make the sauce at least an hour ahead for best flavor.
Green beans, garlic, scallions, hot pepper - made a string bean stir fry. Mince garlic and finely chop hot pepper to taste. Heat a wok or large skillet with a little peanut or other neutral oil. Add garlic and hot pepper and stir fry until just barely turning brown. Add beans and keep moving them around, letting them char in the wok a little. Add a bit of water and cover, allowing beans to steam for a few minutes. Remove lid, add chopped scallions, stir in soy sauce and sesame oil. Plate and top with sliced Thai basil and a squeeze of lime.
Eggplant, summer squash, peppers - as usual I grilled them and ate one night. The new thing here is that I had a lot leftover and I put them in the fridge for a few days. The next time I cooked I put the leftovers back on the grill to heat them up and they were as delicious as they had been the first night.
Please share how you enjoyed your harvest by emailing me at lindadansbury@comcast.net.
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July 30, 2017
Ground/Husk Cherry Recommendation
How I Enjoyed My Harvest
By Linda Dansbury
Fellow member Julianne immediately responded to the newsletter last week with a recipe for husk cherries that her family loves. It sounds delicious and incorporates so many of the veggies we are receiving right now - very important to me when choosing recipes to keep on this site. I can't wait to try it! It is simply called Fresh Ground Cherry Salsa. Thank you Julianne - if you have something you would like to share with membership, please send it to me at lindadansbury@comcast.net. Please put Anchor Run in the subject line so I can find your email.
Again this week, I kept up with my harvest by making a lot of salads with vinaigrettes so we could have them alongside grilled meats and leftovers for lunch.
Eggplant, squash, garlic, mint, scallions - I made the Thai-style Grilled Eggplant Salad. I don't believe I have made this in a couple of years and it is delicious and keeps very well. Try it, as I say in the recipe description, even people who aren't crazy about eggplant like this dish.
Tomato, garlic scape, basil - yes, I found a bag with garlic scapes in the bottom of my crisper drawer and they were still good. I like using them in bruschetta as I did a couple of times this past week because they are more mild than garlic cloves so the flavor of the delicious tomatoes comes through.
Eggplant, basil - Eggplant Parmigiana is a great way to use eggplant. For me, though, traditional recipes for the dish are very time consuming and make a mess of the kitchen. I found a recipe a few years ago by Mario Batali. You simply roast thick eggplant slices until nice and brown and somewhat soft. Allow to cool, then make eggplant "stacks", alternating eggplant, mozzarella cheese, sauce and basil. Then bake again. It is lighter than the usual versions too, which is nice in the summer - pair with a large salad for a complete meal.
Fennel, fresh onions, garlic, herbs - made the pork and fennel dish I described last week again - it was that delicious!
Tomato, garlic - I had the wonderful experience of being in Barcelona last year, and one of the most famous Tapas in the Catalan region is Tomato Bread. There are many, many versions, each bar and restaurant has its own recipe. I chose one that is very simple because I didn't want to hide the flavor of the tomato. I was making dinner for a friend that night and she loved it so much, she ate a half loaf herself! Start with a loaf of good quality bread, one that can absorb liquid. Brush with olive oil and sprinkle with a little salt and either grill or bake in oven until just nicely browned (you don't want to get it too brown or it will be too dried out to absorb the liquid). To prepare the tomatoes, cut them in half and with a box grater set over a bowl, grate the tomato halves - this method is great - flatten your hand out while you do it and you will be left with just the skin of the tomato. A puree is in the bowl, which would also be wonderful for a simple tomato sauce. Add a little salt to the tomato. When bread comes off the grill, take a garlic clove and rub the bread. Then spoon the tomato on the bread and allow it to soak in. That's it! This description makes it sound more complex than it is.
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July 23, 2017
Cooling Foods?
How I Enjoyed My Harvest
By Linda Dansbury
Heat and humidity made us not want to turn the oven on any more than we had to this week. Even grilling was not as much fun as it usually is, so we grilled a lot at a time and then made the most of it for a couple of days.
I had mentioned making a large beet salad a couple of weeks ago - we had them this past week, and they were as delicious as ever. They will keep for at least a month when in a vinaigrette - I just open up the container and stir it every few days to make sure the beets stay covered in the dressing. What have you done with your harvest? Please share by emailing me at lindadansbury@comcast.net. Please put Anchor Run in the subject line so I can find your email.
Here are a few things we ate this week:
Lettuce, turnips, scallions, cherry tomatoes, herbs - we had grilled a large steak and ate half of it one night and the next night made a huge salad and had the steak with it.
Eggplant, garlic, parsley - made a batch of Baba Ganoush - I make a lot of it when we have these beautiful large eggplants and freeze it for use throughout the year. Delicious!!
Peppers, scallions, summer squash, fennel - grilled along with the steak. When they were finished, grated parm cheese, chopped herbs, olive oil and a splash of balsamic vinegar. Leftovers were eaten the next day as a salad for lunch.
Celery, cucumbers - mostly ate as snacks with lunch and while making dinner - sometimes I am really hungry while starting to prep food and rather than noshing on something that will fill me up so I can't enjoy my dinner I will take out celery and cucs, and the crunch of these and high water content are satisfying.
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July 16, 2017
Member Idea
How I Enjoyed My Harvest
By Linda Dansbury
Nancy Wasch sent me a note reminding me of something she sent me last year during cucumber season. "I am addicted to cucumbers for breakfast. Similar to your tzatziki recipe, I simply mix cut cucumber, yogurt (a nice tangy variety with some fat in it), salt, pepper, and dill (or parsley and basil if no dill is available). I find I can eat all the cucumbers in no time this way, since they are the main course." Thank you Nancy for reminding me! Nancy's version or tzatziki can be used in other ways besides on its own. Top grilled meats and/or veggies with it, or if the cucumbers are chopped finely it can be used as a dip for raw veggies or crackers.
Here are a few things I did with my harvest this week:
Fennel, garlic, herbs - made a dish with pork chops - pork and fennel were made to be together! The pork chops were seasoned and browned then removed to a plate. To the same pan went onion, fennel and garlic and they were sauteed until slightly browned and just beginning to soften. Deglaze with vermouth or wine, add chicken stock and place chops back into pan and set them into the mixture. Cover and cook on low until veggies are soft and pork chops are cooked - about 12 minutes. Yum! Going to do this again.
Cucumbers, dill - made the Narrow Bridge Refrigerator Pickles. Even though I do can, I didn't have the time and the quanity wasn't quite enough to drag out the canner and heat up the kitchen.
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July 9, 2017
Beets and Squash Favorites
How I Enjoyed My Harvest
By Linda Dansbury
Saturday evening's potluck crowd enjoyed a wonderful meal, kefir making education, and kid entertainment.
We cooked so much for guests over the 4th of July holiday weekend that we spent much of the week finishing up our leftovers that included green bean salad, potato salad, cucumber salad to name a few.
A few things from this week are below, but other members would like to hear how you are enjoying your harvest, so please email me at lindadansbury@comcast.net with your ideas - please put Anchor Run in the Subject line of the email.
Beets, tarragon, scallions - I had 2 bunches of beets (the greens were used long ago) and wanted to use them so I roasted them all at the same time. I made a beet salad with half of them. My method is to slice scallions nice and thin, chop a mix of parsley and tarragon. Put into a small bowl. Add a bit of Dijon mustard, red wine vinegar, salt and pepper and mix well. Add olive oil in a thin stream and whisk into the red wine vinegar mix. I then pore some of the dressing into a separate bowl, chop the beets and add to the dressing and let them sit for a bit - they can actually stay in this dressing for at least a week. It can be eaten like this, but I like to put a layer of lettuce on plates and drizzle with some of the dressing, then top with the chopped beets and a nice grind of pepper and then add little bits of gresh goat cheese.
Summer squash, eggplant, radicchio, scallions - I purposely grilled extra amounts so I had leftovers which I used in sandwiches and in a pasta salad - so my lunches were absolutely delicious! The grilled veggies can also be chopped up and then put onto grilled bread with a drizzle of olive oil and/or cheese - think bruschetta.
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July 2, 2017
Member recipe
How I Enjoyed My Harvest
By Linda Dansbury
I had been thinking of writing something on how to use the herbs we are receiving and must have had some mental telepathy with fellow member Tina Nightlinger because she sent me the following email:
"With all the herbs that I got today, I thought this would be a good time to share my chimichurri recipe. I made mine tonight with mostly cilantro, but you can use whatever you have as long as it isn't too overpowering (like rosemary).
Blend
1/4 cup red wine vinegar with
1/2 teaspoon crushed red pepper flakes,
4 cloves garlic (scapes work well too), and
3/4 cup herbs (I usually use cilantro, basil, oregano, & parsley, but use whatever you like)
Transfer to a bowl and whisk in 1/2 cup of extra virgin olive oil. Don't do this in the blender. It will make the oil bitter. Add salt & pepper to taste.
Use it as a marinade and/or sauce for steak. It's also good as a salad dressing or mixed in a salsa. Put it on everything if you want. It's delicious. But it's probably only good for a week, so freeze excess or use it up".
Thank you Tina - it is a great way to use the herbs. I will also post this recipe to our site so it will be available for future searches. If anyone has an idea or question, please email me at lindadansbury@comcast.net and please put Anchor Run in the subject line.
Here are a few things that I made this past week:
Beets, garlic scapes, parsley - made the Roasted Beet and Beet Greens Risotto.
Beets, scallions, tarragon, lettuces - made a beet salad. I roasted the beets and made a vinaigrette with Dijon mustard, red wine vinegar, olive oil, scallions, salt and pepper and tarragon. I peeled and sliced the beets and poured some of the vinaigrette over the beets and let the flavors go through. Then I placed some lettuces on plates and placed beets on top, added some fresh ground pepper, drizzled a little more of the dressing, and topped with bits of goat cheese and pecans. This is one of my husband's favorite salads and the beets keep in the vinaigrette for at least a week.
Summer squash, radicchio - grilled them and they were delicious! Brushed with olive oil, and when they were done, we sprinkled a little sea salt and pepper, a drizzle of olive oil and a few crumbles of local feta cheese - yum!
Green beans, scallions, basil - made a green bean salad - cooked beans until just tender and placed in large bowl. Added sliced scallions, chopped basil, some chickpeas, salt pepper, olive oil, red wine vinegar. Again, yum! And, we have enough for a couple days.
Assorted greens, garlic scape - made a dish that a member had sent me a few years ago. In large skillet, place some chopped onions and saute until tender. Add chopped greens, and saute until tender. Make little "wells" in the greens and then carefully crack an egg into each well. Place a lid over the skillet, and let the eggs steam in the pan just until the whites are set but the yolk is still runny. Serve with some added pepper and a nice piece of toasted bread,
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June 25, 2017
Transition into Summer
How I Enjoyed My Harvest
By Linda Dansbury
Once again, I didn't have much opportunity to cook this past week, but did kind of keep up with my share. Here are a couple things that we ate:
Beets, garlic scapes - made the Roasted Beet and Beet Green Risotto as part of our Father's Day feast. As I said last week the color and taste never fail to impress!
Peas, turnips, summer squash, garlic scapes, mixed greens, pesto (from my freezer) - made a delicious pasta dish with all these veggies. I added leftover sausage but it would be delicious as is, or with white beans added. I simply sauteed the veggies, starting with the veggies that take the longest to cook and adding the greens last - the pesto went in after everything was cooked to my liking, added a little of the pasta cooking liquid and then added the pasta and mixed well. I topped it with grated parmesan cheese and chopped fresh parsley. I made so much I had enough for a couple of nights.
Romaine - grilled the head of romaine as I decribed last week and made into a Caesar salad. Yum!
If you have an idea or recipe you would like to share, please send it to me at lindadansbury@comcast.net. Please put Anchor Run in the subject line so I can easily find your email.
Blackberries! We're expanding fruit on the farm. Last spring we planted 300 blackberry plants; this spring we planted 500 additional raspberry plants. This week we're planting 7,000 strawberry plants for next season's crop. Over the past three seasons 60 fruit trees have gone in on the farm. Below is a blackberry fruit cluster which should be ripe in a month or so.
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June 18, 2017
Greens and peas
How I Enjoyed My Harvest
By Linda Dansbury
It begins: cucumbers and summer squash have begun and amounts distributed will steadily grow until you're receiving a very ample supply. If you don't see any in your share this week be patient - they'll be there very soon!
This past week was pretty busy with not a huge amount of cooking going on, but I did enjoy my harvest. For your information, I am a medium share - I was a full share member for years and I also grow a lot of my own veggies. Due to a shrinking household and my parents now living in a place where they go to a dining room for dinner means that I couldn't keep up. I tell you this in case I am not talking enough about items that you are interested in. Please email me at lindadansbury@comcast.net with recipes to share to fellow members or questions you have about any of the veggies we receive. Please put Anchor Run in the subject line so I can find your email.
Turnips, kohlrabi - every day I take my lunch and alongside my sandwich I take what I call bunny food. Turnips and kohlrabi are yummy as part of my bunny food bag! In full disclosure, last week I found 2 watermelon radishes in my crisper drawer from last fall and I thinly sliced them and added to my bunny food - they were still delicious!
Peas - I made a quick and easy stir fry. First I stir fried minced ginger in peanut oil until fragrant - about a minute. I added the peas and kept them moving in the wok (you can use a large non-stick pan). I then quickly added a chopped hot pepper from last year's harvest that was in my freezer, but red pepper flakes would be good too. I then added chopped garlic scapes, followed by a bit of sesame oil and soy sauce. I served it alongside fish that I steamed with ginger, scallions and garlic chives from my garden. Topped all with chopped cilantro.
Mixed greens - dandelion, Anchor Run custom mix, mizuna - sauteed a pile of greens with a little onion, garlic scapes and red pepper flakes - think method for broccoli raab. I topped it with grilled sausages from Ledamete Grass.
Kale and other greens - made a couple of smoothies with yogurt and frozen fruit.
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June 11, 2017
So many good things to Eat!
How I Enjoyed My Harvest
By Linda Dansbury
This past week I did cook/prepare a few things that I want to share - I also received a recipe from a member - I love hearing from you and sharing your recipes with the other members. Email me at lindadansbury@comcast.net and please put Anchor Run in the subject line of the email so I can find it.
Ann Morton sent me a recipe for Creamed Forest Kale over Wild Rice - here are her comments:
Thanks for all the great recipes and ideas in the newsletter! I've been meaning to send you this kale recipe for a while. It's my favorite and for me is an entire meal but my husband prefers it as a side dish. It's from Eat For Health (Joel Fuhrman, M.D.). Yummy!
I haven't tried it yet, but plan to - thanks Ann!
I make a greens saute/stir fry at least once per week - it's easy and I adjust flavorings to what else we are eating it with. Garlic, onion, red pepper flakes, chopped mushrooms might be one combo, or garlic, soy sauce, fish sauce, cilantro might be another combo. Sometimes I add a couple of eggs to the pan toward the end, cover the pan and let the egg cook till the whites are cooked but the yolk is still runny - an easy, healthy and delicious dinner!
Kale, green garlic, cilantro - Cook up a pot of your favorite rice (we like brown jasmine). In a large skillet or wok saute garlic, ginger and a pound of ground pork - from Ledemete Grass. Once the pork is cooked, start adding kale in which thick stems are removed and it is roughly chopped - use an entire bunch for this recipe. Once the kale is wilted, turn the heat off and stir in 2 cups of chopped fresh herbs - cilantro and basil work best I think - and a tablespoon or 2 of fish sauce. Serve over rice with your favorite hot sauce alongside (Sriracha).
Radishes, turnips, chives, mint - I made the Radish with Goat Cheese Dip for a delicious appetizer. This is so yummy!
Lettuce, arugula - I made a beautiful salad when we had company that I can't wait to make again when more of the ingredients are in season. The dressing was made ahead and consisted of buttermilk, basil lemon and a little garlic. Place greens on a large platter and then in pretty patterns place lots of different veggies, nuts and dried fruits. Top with dressing. I'll post the recipe when the basil and cherry tomatoes are available at the farm.
Enjoy the harvest!
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June 4, 2017
Green, greens, and more greens!
How I Enjoyed My Harvest
By Linda Dansbury
Look at all those ripe red strawberries!
Returning members are familiar with this article that I put together pretty much every week - it's kind of the weekly version of the "Now What" Workshops that many of you will hopefully attend. Not only do I share some of the ways I enjoy my harvest, but I also post things that you, the members, send to me about how you are enjoying your harvests.
A couple of you sent me a couple of things already - due to being quite sick last week, I haven't dug through my mail yet but will get to your emails. If you have a suggestion, recipe or just a question, please email me at lindadansbury@comcast.net and please put Anchor Run in the subject line so I can find your email.
Green garlic, greens - Chinese pepper steak - I know that this dish normally doesn't incorporate greens into it, but I added the bok choy in toward the end and it was really good this way!
Spinach - made the Spinach Salad with Warm Bacon Dressing. It made a simple, delicious meal when paired with a nice piece of salmon.
Broccoli raab, mizuna, green garlic - did simple sauteed greens with red pepper flakes - they were admittedly lovingly bitter but we ate them alongside steak and mashed potatoes, so they were really perfect as a combination.
Various Greens - we have been enjoying a variety of salads with many of the greens including arugula, lettuce, mizuna, Swiss chard.
Kale - made Kale Chips a couple of times and added some kale into a soup that I had in the freezer
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May 21, 2017
Beautiful First Harvest
How I Enjoyed My Harvest
By Linda Dansbury
I was as excited as all of you with the announcement of the first harvest week, and even more excited when I walked into the updated pick up room! I love looking at all the veggies and then figuring out how to prepare them each week.
My pick up day is Thursday, so at this writing I have had only a couple of days to enjoy my harvest at this point, but below is a couple of dishes I made:
Bok choy, green garlic, mizuna - I made a stir fry: heated a bit of oil and when hot added a hot pepper from last year that I had frozen, but you can use red pepper flakes; added sliced scallions and a sliced green garlic and kept them moving in the pan for a few minutes then added a nice amount of minced ginger. After about 30 seconds I added rough chopped bok choy (added the chopped stems and leaves at same time because these were baby bok choy and putting them both in pan at same time created different textures). I kept stirring them until they looked almost finished, I added some of the mizua and then added a little sesame oil and soy sauce to the pan. Served it over brown jasmine rice alongside a salmon fillet from Wild for Salmon.
Spinach, mizuna, arugula - added some of each of them to a salad where I used lettuce from my garden. I virtually always make my own vinaigrette so that I can adjust the flavorings to how mild or strong the greens I am using in the salad are.
I will be making a spinach salad in the next couple days - check out the Spinach Salad with Hot Bacon Dresssing.
If you would like to share how you enjoy your harvest with other farm members, please send your ideas, recipes and/or questions to me at lindadansbury@comcast.net
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November 20, 2016
Extreme temperatures
How I Enjoyed My Harvest
By Linda Dansbury
The crazy temperatures make it somewhat of a challenge in planning meals: for a few days windows are wide open and it is ideal for grilling. Now, a dramatic and sudden change to windy, cool weather will drive us back to the oven. I did make a few delicious dishes this week:
Leek, onion, garlic, a lot of greens - made a soup called Sausage and Greens soup. There are a lot of versions on the internet but the one I made is in the Simply in Season cookbook. I sauteed up some sausage(Ledemete Grass), then added chopped leeks and onions and then the garlic and let them all get soft. Added chicken stock(you can use veggie stock too) and then a lot of slivered up greens. Then added some evaporated milk - I haven't done this before, but a friend told me about this recipe.
Beets, onion, carrot, potato, cabbage, kale, dill, parsley - again, using the Simply in Season cookbook, I made the Winter Borscht recipe that was in there. If I made it again, and I probably will, I will use a stock rather than the water it calls for - other than that, it was a great way to incorporate a lot of our wonderful harvests!
Cauliflower, sweet potato, onion, garlic, rosemary - roasted in the oven until all were soft and browned - YUM!
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November 13, 2016
Super food - Super Moon
How I Enjoyed My Harvest
By Linda Dansbury
This week we had beautiful fall weather and the moon the past couple of evenings has been so pretty - tonight at sunset begins the arrival of the Super Moon - a full moon that appears larger and brighter than normal because the moon is closer to the Earth. We won't see a moon like this again until 2034, so get outside tonight and enjoy the show!
Here are a few yummy things I made this past week.
Baby arugula and baby kale and a baby hand.
Kale, onions, garlic, cilantro, Ledemete Grass ground pork - made a delicious and healthy soup roughly using a recipe from Eatingwell.com. The recipe called for using a pork tenderloin but I used the ground pork instead. It also incorporated a can of white beans and we also added a can of black beans and used a lot of the beautiful cilantro from the farm. Simple to make and it provided 2 nights of delicious, healthy dinner.
Potatoes, sweet potatoes, celeriac - made a "mixed mash" - my term for a delicious variation - if you haven't already tried it, you should - you and your family won't be sorry.
Spaghetti squash, parsley - we received this delicious parsley so I incorporated a good amount of it in this dish - cut the squash in half and dug out seeds and membranes. Drizzled a little olive oil and salt and pepper and baked cut side down until cooked through. Meanwhile, in a large bowl, mixed together some ricotta cheese, chopped toasted hazelnuts(some other nut would work, but this was delicious), toasted breadcrumbs and a healthy amount of chopped parsley. When squash was finished, "forked" the squash strands and put them in the bowl and mixed everything together. Drizzled a bit of good olive oil over the top. It was delicious. Sadly, this was the last of my spaghetti squash from the farm.
If you would like to share something you are making with the rest of the membership, please email me at lindadansbury@comcast.net and please put Anchor Run in the subject line.
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November 6, 2016
Salads and Stews
How I Enjoyed My Harvest
By Linda Dansbury
This week I used the pressure cooker again to make dishes that we could get at least a couple of meals out of. It makes meals for the week nights easier, faster, and delicious!
Local pork, onions, garlic, tomatoes I had frozen, a hot pepper from freezer, greens - pressure-cooked this concoction - it came out tender and delicious - once the pressure was down, and I opened the cooker, I added chopped greens and just let them wilt. All we had to do was make pasta to go with it. Topped with a lot of the delicious cilantro we have been receiving.
Local lamb shanks - basically did the same thing, only this one had dried porcini mushrooms and no hot peppers so the taste was very different even though the process was virtually the same- topped with parsley.
Beets - come to think of it, I could have put these into the pressure cooker too, but I roasted all that I had, peeled and sliced them and tossed them in a nice vinaigrette because they will keep for quite awhile this way. I made a few salads incorporating a few different greens, the beets and various toppings that are seasonal - apples, pears, goat and feta cheese and nuts. Salads such as this with beets, which are a bit sweet, work really well with some endive or escarole.
Squash, herbs, garlic - made a stuff winter squash recipe that was literally a "stuffing" - day old bread, garlic, onion component, several herbs, cheese and milk to hold it together. Then it was baked for a long time - it was delicious!
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October 30, 2016
Catching up on harvests
How I Enjoyed My Harvest
By Linda Dansbury
Last week I mentioned being away and falling behind on using/enjoying my share so I got busy making soups to freeze for easy meals later in the year. I have found that I am much better at eating my greens if I put them into something rather than just freezing the greens and adding them to a dish later. The good thing about soups is you can add A LOT of greens to them - it is almost impossible to over do it, so I felt really good being able to use everything in healthy, delicious ways. This week I began using my pressure cooker in earnest too. I received it last Christmas and made some things in it but now I am starting to make my own recipes, just using the cookbook as a guide for setting the pressure and cooking times. If you have one, dig it out of your closet! Amazing food is ready in an hour or less! And clean up is easy too.
Leeks, greens(mizuna, cabbage, Swiss chard, spinach), potatoes, carrots, parsley, garlic- made a beef veggie with lots of greens soup. Ate it for a night and froze the rest in meal sized portions.
Onions, cabbage, kale, carrots, potato, garlic - made a traditional Italian soup called Ribollita. It does take some time to make, but it is worth it. I had seen the recipe in the Food section of the Phila Inquirer, but found a version on line that is essentially the same. The version I used topped the dish of soup with a poached egg, making it even more hearty but certainly not necessary.
Onion, cilantro, mint - made Vietnamese Chicken Pho in the pressure cooker thursday night - I was so happy to receive the beautiful cilantro in my pick up!
Onion, garlic - prepared country spare ribs in pressure cooker - meat only needed to cook for 30 minutes and came out fall apart tender. And...there are plenty of leftovers for later in the week.
Spinach, onion, bacon(from Ledemete Grass) - made Spinach Salad with Warm Bacon Dressing. This is such amazing spinach and we are enjoying it tremendously!
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October 23, 2016
Amazing Fall Crops
How I Enjoyed My Harvest
By Linda Dansbury
I was out of town, so haven't written this column in awhile and am having trouble remembering all that I have cooked over the past couple of weeks. Obviously, when you go away, if you maintain your pick ups, you have A LOT to eat when you come back home. Fortunately, much of the harvest at this time of year can either be stored for awhile or is very flexible in its uses. Here are a few things that I have made:
Spinach, parsley, onions, bacon(from Ledamete) - the spinach has been awesome this year - sweet, tender and so delicious! So, I hate to cook it, especially when there has also been chard that is a great spinach substitute in cooked dishes. So, we have been enjoying Spinach Salad.
Butternut squash, leeks, onion, carrot, garlic - made the Indian Roasted Pumpkin Soup with squash that had a couple of bruises. As often happens, I had forgotten about this recipe so doing a search every couple weeks helps me come up with wonderful ways to use the harvest.
Kale, potatoes, onions - there is a really simple 1 dish meal I make for a yummy week night meal. Remove thick stems from kale and roughly chop. Cut up potatoes into bite sized pieces and thinly slice onions. Combine them in the baking dish you will use and drizle olive oil and add salt and pepper to taste - I like to add some thyme or other herb as well. Mix well and even out in baking dish. On top of bed of veggies, place chicken legs and thighs, sprinkly with salt and pepper and paprika. Cover with foil and bake at 375 for about 20 minutes. Remove foil and continue baking until chicken is cooked through and the skin is nice and browned.
Greens, onion, leeks, garlic, hot pepper, ginger, herbs, canned beans - week nights are hectic for many of us. Sauteing or stir frying greens with a couple of the "add-ons" makes getting a deliicous healthy side dish to the table really simple. Start with the onion, leeks and/or garlic/hot pepper in a bit of olive oil. When cooked to desired tenderness(don't burn the garlic), add the greens - they will cook down dramatically, so use way more than you think you will need. When greens are starting to wilt, add other flavorings such as soy and/or fish sauce, fresh herbs, canned or fresh tomatoes, white beans or chick peas - the only limit is your imagination! Serve with some type of grain and/or meat.
Thanks again to Mary Liz for a great photo. Does it need a caption? These are swallowtail butterfly larvae dining on dew covered dill. It's difficult for us to define these as pests since they're so attractive.
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October 9, 2016
Fall cooking
How I Enjoyed My Harvest
By Linda Dansbury
I found myself in the kitchen more this past week than I have in a long time. Is it a nesting instinct since the days are getting very short now and the nights and mornings have a distinctive chill? I don't know, but I had a lot of fun and the result is a lot of delicious food. Here is some of what I made this week. Please let me know what you made by emailing me at lindadansbury@comcast.net and please put Anchor Run in the subject line so I can find your message.
Leeks, onions, potatoes, thyme, chives - made the Potato Leek Soup recipe on this site. I like this one because it does not have cream so the flavor of the fresh ingredients really comes through.
Tomatoes, onions, basil, garlic - tomatoes this time of year don't keep very well and they aren't as tasty as they were even a month ago, but roasting them at a high temperature brings out their sweetness. Try the Roasted Tomato Soup with Croutons. It is delicious - and you don't even need the croutons.
Eggplant, garlic, parsley - used the last of my eggplants to make Baba Ganoush
Peppers - prepared a batch of Pepper Puree that a member sent me the recipe for last year. It is delicious and the uses for it are as limitless as your imagination. I plan to make another batch as soon as time allows.
Beet greens, kale, garlic - made an Asian style fish dinner in which I used the Wild For Salmon Pacific Black Cod with a Hoisin/Chili Paste"rub" on the fish to cook it and a sauce of Asian ingredients around it. Sauteed up the greens with ginger and garlic - they were all great with the Asian sauce.
Beets, onions - roasted a big batch of beets last Sunday and took half of them and made Pickled Beets.
Beets, salad greens - used the rest of the roasted beets in a beet and greens salad using a sherry vinegar/Dijon vinaigrette. Yum!
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October 2, 2016
Fall Deliciousness
How I Enjoyed My Harvest
By Linda Dansbury
I did start to cook more this past week using both summer crops and newer fall items. Here is a sample of what I prepared:
Peppers, garlic - made the Pepper Puree recipe that is on this site. I made 2 batches - one of which I added a hot pepper and the other without. I made it with hot peppers last year and it made a wonderful spread for sandwiches. This year I decided I wanted some that is mild also. It freezes great, but I did run out quickly because it is so delicious.
Tomatoes, onion, garlic, okra - I made the Charred Okra and Tomato recipe that Derek's family had sent in. Rather than a side dish, I made it into a meal by adding shrimp and making rice. It was really tasty.
Tomatoes, onions, carrots, garlic, parsley, butternut squash - I finally made the Fall Stew that Tina Nightlinger sent in. We loved it! This recipe has a north African taste profile and is delicious and different from anything I have made. It is filling as is, and would also be great over some brown rice or other whole grain.
Today I plan to roast beets so I can make salads and pickle some beets too.
Send me how you enjoy your harvest at lindadansbury@comcast.net and please put Anchor Run in the subject line so I can find your email.
This direct seeded arugula appreciated the rainfall and it appears that the weed seeds did also. Whenever the sun comes out again it will be time to cultivate.
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September 25, 2016
Cooling temps
How I Enjoyed My Harvest
By Linda Dansbury
We are finally seeing true fall weather - yay! Time to pull out the stew and soup pots and roasting trays. Dana and Derek posted some of what they do for simple dinners this week - proving again that it takes very little effort to get a meal of delicious, nutritious food on the table.
This past week, I had intended to make the Fall Stew, but I ran out of time, so hope to do it today. I did make use of some of our veggies in yummy ways. If you have ideas to share, please email me at lindadansbury@comcast.net and please put Anchor Run in the subject line so I can find your email.
Peppers, onion, garlic, Swiss chard, basil - made stuffed peppers - I stuffed them with a veggie/grain mixture of quinoa cooked in vegetable stock with cumin added. When cooked, added chopped Swiss chard, sauteed onion and garlic, raisins, feta. Baked them for about 45 minutes (the recipe called for an hour, but I had used a lot of smaller peppers so cooked them less so they didn't fall apart). Made a sauce of yogurt, basil, garlic and lemon to top the baked peppers - delicious. The "sauce" was especially delicious and would make a great salad dressing or dip.
Onion, kale, garlic, tomatoes - made a sort of lasagna meets casserole with sausage from Ledamete. Sauteed the sausage and when browned, removed it to drain and added onion and garlic and let that go for a few minutes. Added enough finely chopped tomatoes to equal what a 28 ounce can would be and let cook till thickened. Separately put together the cheese mix - ricotta, mozz, and parmesan. Added an entire bunch of chopped kale and probably could have added more greens than that. Cooked the pasta and then mixed all together in the pot in which the pasta was cooked. Spread into a lasagna pan and baked at 375 for about 45 min. It was tasty.
Two established patches of buckwheat and daikon radish cover crops sown about a month apart. The buckwheat on the left is beginning to decline allowing the daikon radish to fully grow and take over whereas the buckwheat on the right is in full flowering stage and will eventually decline as well.
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September 18, 2016
Summer, Fall, Which Season is it?
How I Enjoyed My Harvest
By Linda Dansbury
Once again, the weather this past week has been confusing in terms of going back and forth from hot to downright chilly!
Here is a bit of what we ate this past week:
Tomatoes, garlic, onion - Using a combination of Anchor Run and my own tomatoes, I made a pretty nice sized batch of tomato sauce.
Eggplant, peppers, onions - grilled and had alongside hamburgers
Butternut squash, kale, garlic - I wanted to do something other than freezing my "seconds" butternut squash so I found a very simple stir fry recipe that used both the squash and kale - it was very good. It was seasoned with salt, pepper and a little chile powder.
Potatoes - I have a very easy way of roasting potatoes that is also delicious. Simply cut them in half and place the potatoes on a cookie sheet, cut side down - place a little bit of butter under each potato and bake in a 375 degree oven until the potatoes are tender and browned on the cut side - that's it!
How did you enjoy your harvest? Please email me at lindadansbury@comcast.net and put Anchor Run in the subject line so I can find your note.
Even though it enjoys eating some of our crops, we tolerate swallowtail caterpillars because they're pretty low in number and don't do too much damage. Plus, they're beautiful in this life stage as well as the flying one. This particular caterpillar munches on some flowering bronze fennel in the herb garden.
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September 11, 2016
Difficult Transition
How I Enjoyed My Harvest
By Linda Dansbury
Normally by this time of the year, even if we have warm days, the nights start to cool down significantly so that I am excited about cooking "fall-ish" dishes - that is, things that incorporate winter squash, kale, etc. The extreme hot and humid weather is creating difficulties for me in trying to figure out how to best use my harvest - I would love your suggestions, so please email me at lindadansbury@comcast.net.
We also traveled for a few days, but here is some of what we enjoyed:
Swiss chard, garlic - I typically use my chard as a replacement for cooked spinach - I actually prefer it to cooked spinach. Heat olive oil, add some minced garlic and let it go for a few seconds, then add the roughly chopped chard leaves - you can use the stems also, just start with those in the pan and cook until fairly tender - the garlic and leaves go really fast. Cook the chard leaves until just wilted - they will continue cooking for a few minutes after it is removed from the heat. I like to add a squeeze of lemon juice salt and pepper and mix it up - when you plate it, drizzle a bit of olive oil over each serving.
Okra, tomatoes, onion, garlic, hot pepper - made the Charred Okra and Tomato recipe sent in by Derek's mom - check it out in member's suggestion.
Tomato, onion, basil - made a batch of tomato sauce to freeze - didn't have enough to make it worth bringing out the canner and using all that heat to bring it to boiling, so I froze it in containers that will be a good size to have a meal.
Tomatoes, scallions, parsley, chives - Made the Southern Tomato Pie that was featured a few weeks ago. I paired it with a salad for a nice summer meal - it was delicious!
Butternut squash - we had a choice in the pick up room of a bunch of chives or a butternut squash with a blemish that would prevent it from being stored, so I roasted it, scooped out the flesh, placed into a plastic bag and froze it for use later.
Thanks to drip tape irrigation (which has been temporarily removed to cultivate), lush fall crops of kale and kohlrabi, as well as newly seeded greens, are seen in the foreground with a buckwheat cover crop behind. The color green seems amplified this time of year when young and in their prime crops are healthy compared to perennial plants in other parts of the landscape whose tops and leaves are beginning to senesce as fall and winter approach. Browns and yellows may also be exacerbated this season due to the dry weather.
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September 4, 2016
Veggie Salad Days
How I Enjoyed My Harvest
By Linda Dansbury
As I described in the other article I wrote for this week, I did have a few veggie salads this week. Because they are so flavorful, simply prepared meats go best with them.
Edamame, carrot, scallion and cilantro - made the Edamame and Carrot Salad with Rice Vinegar. I hadn't made this in a few years and it was a nice change!
Tomato, scallion, basil, sweet peppers - made the tomato salad I described in the other article - made it twice
Sweet peppers and onions - used them as the veggies in making kabobs - yum
Swiss chard, onion, cilantro, edamame and hot pepper - made a stir fry using ground pork from Ledamete Grass - what an easy and delicious weeknight meal.
Sweet pepper, onion, edamame - we liked the edamame and corn succutash we had last week so much that I made it again.
If you have something to share with the rest of the membership, please email me at lindadansbury@comcast.net and please put Anchor Run in the subject line so that I can find it.
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August 28, 2016
Preserving
How I Enjoyed My Harvest
By Linda Dansbury
Well, not really in the traditional sense, but saving things none-the-less. I prepared my edamame for freezing, made another large batch of Caponata and will most likely make more Tomatillo Sauce today. Here is a bit of other food I made this week. Please send your ideas to me at lindadansbury@comcast.net
Sweet peppers, onion, edamame, herbs - I had a couple of ears of sweet corn that I wanted to use up, so I removed it from the cobs. I sauteed onion, garlic and chopped sweet peppers and when they were soft I added the cooked edamame and corn and heated them up for a few minutes. Topped with chopped mixed herbs right before serving. It was delicious.
Green beans, garlic, scallion, herbs - made a green bean salad that I enjoyed for a few days for lunches.
Sweet peppers - grilled(roasted) several of them. When charred all over, placed them in a plastic bag - the skins come off much easier when you do this. When cooled, I removed the skin, stem and seeds and cut into strips. Added a little bit of garlic, salt and pepper and a drop of balsamic vinegar and a bit of olive oil. I love to put these on sandwiches, but they are great on eggs, served alongside grilled meats, etc, etc.
Lettuce, tomatoes, garlic, parsley, the last of summer squash - made the Warm Summer Squash and Sausage Salad
Loving the heat, okra is beginning to yield prolifically and the plants are now 6 feet tall.
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August 21, 2016
Some to eat, some to store
How I Enjoyed My Harvest
By Linda Dansbury
Derek's weekly post talks about the changing of the seasons and late summer is the time when I tend to work the most on "storing" food for the winter months ahead. I don't do a lot of canning - pickles, tomato sauce and sometimes relish, dilly beans and a hot pepper spread are my main canned goods. However I do prep and freeze things for enjoyment later. If you have ideas on how you enjoyed your harvest, please send to me at lindadansbury@comcast.net.
Tomatillos, hot pepper, garlic - made a large batch (from a couple of weeks of U-pick) of Tomatillo Sauce and froze it in the size batches needed to make complete recipes later.
Edamame - cooked as explained in prior emails. I took half of my U-pick and drained them well, placed on cookie sheet and froze, then when frozen I placed in plastic bag. The other half I shelled while watching Olympic event and used the same method for freezing - this helps expedite prep for dishes that use shelled edamame.
Eggplant, tomatoes, peppers, onion, garlic - made a large batch of Caponata 1 and 2. I really love this dish because it is so flexible: it can be eaten at room temperature as a topping for bruschetta, a pizza topping, as a side dish, added to pasta - if you add white beans or some type of meat, it is a complete meal. Caponata freezes very well, so I do so in containers that are enough for a meal.
Cherry and heirloom tomatoes, garlic, basil - Uncooked Tomato Sauce over pasta.
Snap Beans, scallions, garlic, tomatoes, edamame - made a delicious stir fry using our ground pork from Ledemete Grass.
Tomatoes, garlic, basil - made bruschetta and Caprese Salad a few times as we do every year when the tomatoes are at their peak.
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August 14, 2016
Summer heat continues
How I Enjoyed My Harvest
By Linda Dansbury
Life got in the way of cooking much this past week, but here are few highlights of things we enjoyed:
Tomato, cucumber, carrot, celery, scallion, garlic, basil - Made Gazpacho, the recipe I love is on this site. The veggies are roughly chopped and then "marinate" overnight. Right before serving, it goes into a blender and is blended to desired consistency - refreshing and delicious!
Scallions, carrots, cucumber, beans - made Vietnamese spring rolls - we used shrimp. Again, simple, refreshing weeknight dinner.
Eggplant, summer squash, scallions, peppers - grilled a lot at one time, ate them with our protein and then made the leftovers into pasta salad the next day.
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August 7, 2016
Endings and Beginnings
How I Enjoyed My Harvest
By Linda Dansbury
This time of year even though it is the heat of the summer, we begin to see changes in the harvest: the delicious and abundant summer squash and cucumbers have succumbed to diseases which spread like wild fire when humidity is high as we have seen in the past couple of weeks (our farmers have tried sequential planting later in the season so we can enjoy these crops through the month of August, but it is a "fruitless" endeavor because the plants succumb before even bearing a crop). But, we are receiving the first of the onion, winter squash and edamame so our meals will shift. For this past week, here is a bit of what we enjoyed:
Tomato, garlic, scallion, basil - we have been enjoying some version of tomato salad on most nights - sometimes with little pieces of fresh mozzarella, sometimes with goat feta or sometimes no cheese at all. On nights when I add a touch of balsamic vinegar in addition to the good quality olive oil, we will have a nice hunk of bread to soak up the juices at the end - I learned this as a kid and we would all fight for the juices at the bottom of the bowl - one of the most delicious things about local summer tomatoes!
Tomato, garlic - we spent a week in Barcelona in late spring and one of the iconic dishes there is called Tomato Bread. In eating that week we found every restaurant has their version of it, but one of the best and easiest ones is this: using a rustic loaf of bread, slice it into about 1/2-inch thick slices, and bake bread in a 450 degree oven until lightly toasted. When cool enough to handle, take a garlic clove and slice in half and rub one side of each slice of bread with the garlic. Then, take a nice meaty tomato, and do the same thing - you should have a light coating of tomato on each slice. Next, drizzle a good quality olive oil over each piece and top with a sprinkle of a nice flake sea salt. The bread is delicious eaten as is, or can be served alongside cured meats (Jamon in Spanish), cheeses and olives.
Eggplant, summer squash, tomatoes - grilled and made a big platter to have alongside grilled fish. For the tomatoes, we cut in half and just gently grilled and topped with a very light sprinkle of sea salt.
Eggplant - I have tried several baba ganoush recipes over the years and decided to try yet another one in which the eggplant is cut in half and grilled until the skin is blackened and the flesh is soft like pudding. Allow to cool and then proceed with your favorite recipe. You are left with blackened bits in the baba ganoush and that little bit of char is delicious. We had a guest tell me it was the best baba ganoush he had ever had- Yay! I do use a recipe from the Zahav cookbook, which has the cook take a prepared tahini and boost its flavor with garlic, lemon juice and cumin - if anyone wants the detailed recipe let me know - we find it is worth the extra time and I make from scratch hummus at the same time.
Tomatillos, scallions, garlic - I have told you about using the tomatillo sauce that I freeze over the year and then roast chicken with it. I had an idea last week of wanting to make some type of taco using the tomatillo sauce. The idea came from thinking about how to cook delicious recipes that come together quickly without heating up the house. I have a wonderful pressure cooker that was a Christmas present that I used all winter long, but had not used in months. This time, I seared chicken thighs in the pressure cooker then placed them all in and poured the tomatillo sauce over the top and mixed it all together. I set the pressure cooker for cooking chicken and let it go. I can't say how amazing this came out!! The chicken pulled apart, making it perfect for a taco-like preparation. We used soft corn tortillas that we had warmed up, spread some of the mixture on and topped with a few scallions and rolled them up. We then spooned more of the tomatillo sauce over the top, sprinkled with cilantro, chopped tomato and a little feta cheese - this meal was an 'aha!' moment!
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July 31, 2016
Trying to stay cool
How I Enjoyed My Harvest
By Linda Dansbury
This hot weather has us all trying to figure out how to eat well without heating up the kitchen. One of my obvious answers is to light up the grill, which we do at least a few times each week. This can also be a challenge due to the amount of thunderstorms we are dealing with recently. One thing we have been doing is when we grill, we grill extra. That gives us extra to have for a couple of days after - so as we are watching the heavy rain, we are still eating deliciously grilled foods! We were away most of last weekend and so didn't have time to do the longer term preserving I often do on Sundays, but here is some things we enjoyed. Click on the bolded recipe titles to get to the full recipe.
Eggplant, scallions, summer squash, parsley- grilled as I have described before. The next night or so I make a large pasta salad and cut up the grilled veggies, add a bit of balsamic vinegar and fresh herbs, a nice olive oil and some sort of cheese - feta or grated pecorino are nice choices. Chopped tomatoes or a squeeze of lemon juice brighten the flavors. Added grilled chicken or fish (all leftover) are also great. This makes for a delicious, nutritious and easy meal for busy families and is as flexible as your imagination and refrigerator.
Tomatoes, garlic scapes, basil - heirloom and cherry tomato season is one of the favorite and shortest seasons. In addition to the tomato salads we have been enjoying, this past week we had pasta with Uncooked Tomato Sauce. There are 2 recipes on this site - both are delicious. We had leftovers, so had another dinner in which I added additional cut up tomatoes and shrimp. Yum!!
Snap Beans, tomatoes, peppers, garlic, basil - made a huge salad, that will be eaten for days!
Cucumbers, mint - I have been making my breakfast as described in member ideas a couple of weeks ago: yogurt, cucumbers, splash of cider vinegar, salt and pepper - our member suggested dill, but I used parsley and mint instead. Very good!
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July 24, 2016
Still a lot of Squash and Cucumbers!
How I Enjoyed My Harvest
By Linda Dansbury
The member ideas are truly reflective of what we are receiving a lot of - and it is so great sharing ideas and recipes! Here is some of what we enjoyed this week.
Summer squash, scallions, garlic scapes - summer squash fritters - the recipes I have checked out are all similar. They have eggs, baking powder, flour, some type of allium(onion), and a cheese component - some add garlic to the mix. Some have a dipping sauce, or just a drizzle of lemon. Mix and match to find what your family likes the best.
Summer squash, garlic scapes, tomatoes, lettuce - made the Warm Sausage Salad with Sumer Squash also using sausage that I got with my pork share from Ledemete Grass. I really like this recipe in part because it uses only 1 pan, so on these hot summer nights it minimizes the amount of heat added to the house. It also tastes great!
Eggplant, parsley - made Twice-Cooked Eggplant Salad from the Zahav cookbook. It was very good with pita chips and would also be good as a side dish with grilled meats, but it was fairly time consuming and required constant watching - I try to keep things pretty simple for things posted on this site, so I am not going to post this one.
Green beans - sometimes things are yummy simply steamed with a little salt and pepper!
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July 17, 2016
Time for Veggie Salads
How I Enjoyed My Harvest
By Linda Dansbury
It is too hot for long cooked foods, but I did prepare quite a few dishes this past week and hope to do a couple of things today in prep for the coming week.
Cucumbers, scallions, parsley - I make my cucumber salad like my grandmother used to. I slice cucumbers on a mandoline (I have a very simple one with a single blade that I purchased mainly for this purpose, a veggie peeler works, but the mandoline makes it go SO much faster!). I add sliced scallions and chopped parsley. The dressing is composed of a little salt, pepper, celery salt, red wine or apple cider vinegar and a neutral oil. This salad keeps for only about a day - the cucs wilt quickly, so I tend to only make enough for one meal.
Snap beans, scallions, garlic scapes, basil - I prepared a large salad. The dressing is red wine vinegar (sometimes I add a splash of balsamic), olive oil, salt and pepper, oregano and a bit of Dijon mustard. I also added chick peas. When I had it for lunch the next day, I added a few crumbles of feta cheese. Really tasty, healthy and it keeps for at least a week!
Summer squash, eggplant - grilled them - I brush with olive oil and sprinkle a bit of salt and pepper - is all it takes. Any leftovers can be incorporated into a pasta salad.
Cheroke, dandelion, endive, cherry tomatoes, scallions - oops! I found a head of endive that had been pushed to the back of the fridge. The outer leaves had gone bad, but the inner ones were fine. I made a hearty green salad with the mix of greens, tomatoes and scallions. I used a stronger flavored sherry vinegar in the dressing and topped with toasted pine nuts.
Summer squash, cilantro - we had a really simple dinner one night - I am sharing the recipe for Sauteed Summer Squash with Chorizo, Cilantro and Lime. Simply cook the chorizo, when browned and cook, remove from pan and add the cubed up summer squash, cook until browned and desired tenderness then add the chorizo back into pan to heat back up, at end add lime zest and the juice from a lime and a nice amount of roughly chopped cilantro. One pan and easy - I had feta cheese so I topped with a little of that.
Cabbage, Swiss chard, scallions, garlic scapes - Made cole slaw roughly to the Asian Style Slaw recipe on this site. It was even good the next day as a topping for a thinly sliced pork sandwich.
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July 10, 2016
Holiday Weekend Dishes Galore!
How I Enjoyed My Harvest
By Linda Dansbury
Last week I talked about the several dishes we prepared for our guests on Saturday. Below includes some of what we made for our Sunday guests as well as during the week. Please send your ideas/suggestions to me at lindadansbury@comcast.net, and please include Anchor Run in the subject line.
Eggplant, zucchini, scallions and radicchio - cut into different shapes for visual appeal, drizzled with olive oil and grilled until nicely browned and softened but not falling apart. Arranged on a platter, drizzled with olive oil, a bit of balsamic vinegar and sea salt. I had leftovers, so I chopped everything up and made a pasta salad, adding more balsamic vinegar and olive oil, fresh basil, and a sprinkle of grated parmesan cheese.
Carrots, garlic scapes, basil - made a roasted carrot and carrot top pesto salad, which was very well received. Made the pesto, then roasted carrots. Made a separate small "salad" with shaved carrots, a few carrot tops and basil leaves. Plated everything, placed a bit of burrata cheese in the middle of each plate and finished with generous drizzles of the pesto.
Zucchini, garlic scapes - made zucchini fritters
Green Beans, scallions, garlic scapes - green bean salad
Cucumbers, scallion, parsley - I made a couple of cucumber salads the way my grandmother always did - slice the cucs with a mandoline (I have a very basic one that is so much faster and easy clean-up), then add chopped scallions and parsley. A simple vinaigrette with a mild vinegar and oil, celery salt, a bit of salt and pepper - that's it!
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July 3, 2016
How I enjoyed my harvest this week
How I Enjoyed My Harvest
By Linda Dansbury
Below is some of what we ate this past week. Please send your ideas, recipes to me at lindadansbury@comcast.net
Green beans, scallions, garlic scapes, basil and parsley - made a green bean salad (with a red wine vinaigrette) and ate it alongside grilled meat - wonderful for a summer evening and can be made a couple of days ahead and is actually better the 2nd and 3rd day. I often add a can of chick peas to my green bean salad and have it for lunch. Feta or parmesan cheese are also great additions.
Carrots - since we have a lot of carrots right now, plus I have some in my own garden, we shredded some and made into carrot fritters. It was simple - a bit of flour, panko, eggs, pecorino romano cheese, salt and pepper. Fried in oil and then topped with feta and a squeeze of lemon. Very tasty!!
Carrot tops, basil and garlic scapes - took both of my bunches of tops and made a double batch of carrot top pesto, one of which I put in the freezer, the other will be used today.....
Beets, scallions and greens - I roasted 3 weeks worth of beets at the same time, peeled them and placed into a container for use during the week. We made a nice salad the one night - I love beet salad with a dijon and tarragon vinaigrette and topped with fresh, creamy goat cheese and toasted pecans.
Beets, beet greens, garlic scapes, parsley - used more of the roasted beets for Roasted Beet and Beet Greens Risotto. It comes out delicious and pretty too!
Escarole, endive, scallions and garlic scapes - used the recipe for Asian Cole Slaw, but went very light with the dressing so the greens didn't become too wilted - it was delicious served with Thai style grilled chicken.
Summer squash, garlic scapes, scallions, Swiss chard - made a saute of all, and ended with a bunch of fresh herbs - I had a leftover piece of grilled chicken to eat with the mostly veggie dinner.
Cucumbers and carrots - I have been cutting them up and eating with my lunch - delicious and healthy.
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June 26, 2016
How I enjoyed my harvest this week
How I Enjoyed My Harvest
By Linda Dansbury
Another very busy week limited my cooking exciting dishes, but I did do some cooking, actually taking some things from my freezer from last year! Send me how you enjoyed your harvest at lindadansbury@comcast.net
Cilantro - had made batches of a tomatillo sauce last year and froze it so I made the chicken with tomatillo sauce and used my bunch of cilantro to add the fresh flavor at the end.
Scallions, squash - grilled them and served alongside grilled meat- one of our favorite things to do.
Peas, basil - grilled sausage from Ledemete Grass. While that was going, we prepared pasta and added Arugula Pesto that was in the freezer. Cooked pasta and added peas to pasta for the last minute. Mixed everything together and topped with a bit of olive oil and fresh basil leaves.
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June 19, 2016
How I enjoyed my harvest this week
How I Enjoyed My Harvest
By Linda Dansbury
This week I did have the chance to do some cooking and I hope you did as well. Please send me how you enjoyed your harvest at lindadansbury@comcast.net.
Romaine - we grilled last night so we did a grilled Caesar Salad - cut the Romaine into quarters, place on grill for only about 30 seconds, then turn and do another 30 seconds, do this until all sides are lightly charred. Chop up the lettuce into bite-size pieces and then top with your favorite Caesar Dressing recipe - I used to make it myself, but I found OPA dressing which is Greek yogurt based. We really like it so it saves on work and it is good for you!
Peas, garlic scapes, turnips, Swiss chard, cilantro - made a large stir fry which fed us for 2 nights
Lettuces, dill - prepared the dressing that Emily Mahoney had sent to me. It was delicious - it will be even better when the watermelon is local!
Swiss chard, kale, scapes - had one of my favorite weeknight meals. Chopped up an onion and sauteed in olive oil. Meanwhile, prepared the greens, removing tough stems and roughly chopping them. When onions were the way I like them, I tossed in the scapes and greens and when the greens were wilted I made "wells" in the pan, and then cracked an egg into each well. Cover with a lid and keep checking - cook only until the whites are barely set, so the yolk stays liquid. Carefully remove each egg and greens to plates, top with salt and pepper and herbs if you like and serve - the yolk makes a rich-tasting delicious sauce for the greens. Yum!
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June 5, 2016
How I enjoyed my harvest this week
How I Enjoyed My Harvest
By Linda Dansbury
I missed a week's harvest due to travel and just picked up on Thursday so I haven't done a lot with my share yet. But here are a couple of things.
Swiss chard - I often use chard in place of spinach and saute it with garlic, salt and pepper, and a squeeze of lemon juice at the end. I often add a few red pepper flakes in the beginning with the garlic for a little "zing".
Romaine lettuce - We were grilling so we gave the entire head of romaine a light char on all sides and made it into a Caesar salad.
Kale - some of the kale I put into a smoothie, and the rest I made into Kale Chips - this is a very, very popular recipe on this site - just make sure the kale is perfectly dry before you bake it because it won't crisp up if it is wet.
How do you enjoy your harvest? Please email me at lindadansbury@comcast.net.
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May 29, 2016
How I enjoyed my harvest this week
How I Enjoyed My Harvest
By Linda Dansbury
How I enjoyed my harvest is on vacation this week, but will return shortly. Please send how you enjoy your harvest to me at lindadansbury@comcast.net.
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May 22, 2016
How I enjoyed my harvest this week
How I Enjoyed My Harvest
By Linda Dansbury
How I enjoyed my harvest is a column I started a few years ago and in doing our annual survey members rated it very positively. My pick up day is Thursday, so this week there isn't a lot to talk about. I am leaving for vacation tomorrow, so the column won't appear in next week's newsletter.
We want the farm to be an interactive community and I know there are many wonderful cooks, and even a few chefs among our members so I invite you to share with other members by emailing me at lindadansbury@comcast.net with how you enjoy your harvests. It can be recipes, methods, ideas or even questions.
Here is how I enjoyed my harvest:
Kale, garlic (last year's) - made a ground pork from Ledemete Grass Farm (their products are amazing) and kale stir fry which is very simple. Heat a bit of canola oil in a large pan or wok. Add sliced garlic, julienned ginger and the pork and keep it moving until the pork is almost browned. Add the kale and keep moving around until cooked to desired tenderness. Add about a tablespoon of Thai fish sauce and stir. Remove from heat and add a heaping cup of fresh chopped herbs - I have a lot of cilantro that comes up in my herb garden on its own, but you can use a combination of basil and cilantro or add parsley. Serve with brown rice and Siracha. There is a very similar recipe on this site
Pea shoots - made mushroom, pea and pea shoot risotto, which was delicious and added pea shoots to salads. A light dressing using a bit of fresh lemon juice is perfect.
Spinach - will make a large spinach salad tonight using the recipe for Spinach Salad with Warm Bacon Dressing that is on this site.
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