Peas and Greens

When I first joined Anchor Run (many years ago), I was overwhelmed this time of year with all the greens. I couldn't figure out how to use them all. Now, I get them all out and throw a little of each in salads nearly every night; the variety boosts flavor, texture and nutrients. We add greens to soups and stews that don't even call for them. We use lettuce leaves and tender chard leaves for Asian chicken, pork and shrimp wraps. How do you use your harvest? Please let me know at lindadansbury@comcast.net

Peas, scallions, parsley - made a very simple saute to go with grilled chicken. Just melted a combo of butter and olive oil, tossed in a roughly chopped scallion and sauteed until a little tender. Added peas and sauteed for just 2 minutes - you want the peas to be crunchy. Removed from heat and squeezed a bit of lemon juice and added salt, pepper and chopped parsley. It was fast, simple and delicious.

Turnips, kohlrabi, green garlic, peas - Made the Radishes with Goat Cheese Dip I described in last week's newsletter but instead of chives, I used a bit of green garlic. We had it as a nutritious and delicious appetizer.

Beets, romaine lettuce, green garlic - Roasted beets, grilled romaine, and made a Citrus Caesar Vinaigrette. Typically we have a salad of either one or the other, but decided to add some sliced beets in as well and it was really yummy.

I hope you are enjoying the bountiful harvest.