Loving my Veggies!

Final harvest of what has been a slightly underwhelming cauliflower harvest mostly due to maturity of heads being so spread out that the yield per harvest day is too low to distribute to everyone. We have plans to change this for next year by trying to condense the harvest into two bountiful weeks.

We started the week fairly cool so heartier meals were enjoyed this past week. How did you enjoy your veggies? Please email me at lindadansbury@comcast.net and please put Anchor Run in the subject line. Even our salads contained some heartiness.

Escarole, lettuce, kale, arugula, carrots, turnips - made a couple of large salads to top with leftover proteins (grilled steak and roasted chicken). For the steak, I made a balsamic vinaigrette and for the chicken, the salad was mixed with a lemony vinaigrette.

Beets, onions - made a large batch of Pickled Beets - there are many versions of how to do this, and there are recipes for them on this site. I boiled the beets until tender, peeled and thinly sliced them and thinly sliced a few onions and placed both in a large bowl. Meanwhile I boiled a bit of honey and salt with apple cider vinegar, but any vinegar will work. Covered the beets with the mixture and tasted - I added more vinegar and pepper and then packed the finished beets in containers.

Onion, bok choy, peppers (left from my garden), garlic, hot pepper (frozen) - made a simple stir fry, this one was Thai style, made so by using a mortar and pestle to make a paste of the garlic, hot pepper and some ginger. Both the marinade and stir fry sauce contained fish sauce as well.

Turnips, leeks (had a couple left), carrots - sauteed the veggies in a large skillet with a bit of fresh tarragon (thyme would also be great) until just starting to get soft. Placed a chicken on top and roasted all together - what a yummy fall dish.

Carrots - cut up and boiled a few carrots until just softening, drained water and added a bit of butter and olive oil and cooked until a bit browned, then topped with fresh chopped herbs.

Celery, carrots, kohlrabi, turnips - ate these up as snacks with favorite dips, including an eggplant dip I had made in the summer and froze.