Beautiful Greens

The harvest of snow peas begins this week. We're sad to report that our peas acquired a soil born disease this spring so the harvest will not be as prolific as last year.

I spent a couple of hours helping out in the pick up room the past 2 Thursdays and had the pleasure of speaking with members I have met over my years of being an Anchor Run member and met some brand new members. I consider this space in the newsletter a sharing column, so I would love for you to share your recipes, methods, and questions - please email me at lindadansbury@comcast.net. And please put Anchor Run in the subject line so I can find your email. So, how do I manage my greens? See how I used some of them below.

Turnips, green garlic, custom greens mix, kale, Swiss chard - as I have said many times, I love roasting veggies, so you can roast the turnips, or cut them up small (some of them are quite small anyway) and cook them in a pan until browned and starting to soften. Add some green garlic, salt and pepper. Add a bunch of chopped greens - any combo you want to use is fine. Keep moving them around in the pan until just wilted. Zest a bit of lemon over them, taste for seasoning and enjoy - this is a great side dish for any main dish protein.

Spinach - my husband loves spinach salad, so when we receive it, we always have at least one Spinach Salad with Hot Bacon Dressing. With such a rich tasting salad, the rest of our meal is simple and light.

Bok choy, green garlic - sauted a bit of the chopped garlic in neutral oil, then added the entire baby bok choys and just cooked till they started to wilt and brown a bit. Added a splash of fish sauce and sesame oil and sprinkled with chive blossoms. A very simple, yummy side dish.

Kale - this past week, I made a couple of smoothies. You can use any greens you want and any combo of other ingredients - just look on the internet to find your favorites!

Arugula, endive, lettuce mix, head lettuces, spinach, custom greens mix, green garlic - salads, salads, salads! As I wrote last week, I love this vast combination of greens because of the variety of tastes and textures. I minced a bit of the green garlic and added to the salad dressing.

Endive - my German grandmother used to make a salad using nothing but endive, radishes and onions. I know a lot of you dislike endive, but I happen to love it. The dressing consists of a neutral oil, along with a mild vinegar - I like Solebury Orchards apple cider vinegar. A tiny bit of salt, pepper and celery salt. Instead of onions, I used chive blossoms. Brings me back to my childhood.