Oh Glorious Greens!

I love the abundance of greens in the fall (and also in the spring)! Do I feel overwhelmed by the volume and variety? No - see how I enjoyed them below. Let me know how you enjoy your harvest by e-mailing me at lindadansbury@comcast.net and please put Anchor Run in the subject line.

Kale - I had almost forgotten about Kale Chips until I saw an expensive bag of them in the grocery store. I like sprinkling them with smoked paprika - it gives them a nice flavor.

Spinach, mizuna, lettuce, arugula, scallions - I really like a salad that combines several greens together - the variety of flavors and textures keeps it from getting boring and makes a great side dish for any entree. Experiment with different vinegars and oils and vary the herbs to make a new creation with every meal. A squeeze of lemon juice brightens greens that are raw or cooked and adding grated raw beets or cut up roasted beets is also delicious.

Broccoli, cauliflower, garlic, scallions, Swiss chard, parsley - made a large pasta dish. Started by roasting broccoli and cauliflower along with some garlic. Removed from oven when almost tender and nicely browned. Meanwhile, sauteed scallions, more garlic and the stems of Swiss chard. When tender, I added the chopped Swiss chard leaves and turned the heat off so the chard would barely wilt. Cooked the pasta and after drained, I immediately added all the veggies, parsley, pepper, good olive oil and grated cheese. Ate it with dinner and as a couple of lunches.

Butternut squash - a couple of my squash had spots that would have caused the entire squash to go bad, so when I already had the oven on to roast beets I roasted the butternut squash. Scooped the flesh out and then put into freezer bag so when I want to make something using cooked squash, more than half the prep time is already done.

Eggplant, onions, tomatoes - made the Eggplant Spread that is on this site. It was given to me by a summer intern a few years ago, and was a delicious way to use the last of the farm eggplant.