Greens and Strawberries

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."

The recipe for Fresh Strawberry Bars is now on this site. I am sure that raspberries and blackberries can also be used in this recipe.