Chilly to Warm

This week has been a weather roller coaster! From absolutely chilly to ring in the Summer Solstice to humidity so high everything stays wet. My eating reflects this.

Swiss chard - I pulled a container of minestrone soup from the freezer that I had prepared last fall with all the great veggies of late summer. I sauteed the chopped stems and added to pot, then chopped up leaves and added to soup a few minutes before eating it. The chopped stems added a nice fresh texture to the soup, as did the addition of dark greens right before eating.

Scapes, bok choy, chard, turnips, zucchini, peas - made a large stir fry using all these delicious ingredients. Served over brown rice. As a side note, I also used peppers that I had frozen last fall - I will likely bring this up later in the year, but peppers freeze beautifully.

Radishes, kohlrabi, turnips, peas, cucumber - I have been eating these raw as a snack and cut up and added to salads.

Radicchio, escarole, garlic scape - enjoyed the Radicchio and Endive with Miso Dressing I added to this site last week.

Please share how you enjoyed your harvest by emailing me at lindadansbury@comcast.net - your suggestions will help fellow members!