Time to Preserve for Winter

As I am writing this, the weather has broken and it is a gorgeous morning outside. I find that my mind and body start to crave different foods when the days start to get even slightly shorter – longer cooked, more warming foods. Although I am still eating a lot of “summery” foods, I have started to transition somewhat. Let me know how you are enjoying your harvest at lindadansbury@comcast.net and please put Anchor Run in subject line so I can find your email.

Onions, Peppers, Garlic, herbs – the peppers from the farm were accumulating, and I also have a lot of them coming along in my own garden, so I had to do something with a good number of them – I made chili and it is a large batch!

Watermelon, tomato, herbs – made the Heirloom Tomato, Watermelon and Feta Cheese recipe on this site – Yum!

Okra, sweet pepper, onion – I did a new dish with okra. Quickly fried whole okra. Meanwhile, sautéed pepper and onion till soft and added Sambal Oelek – quite a bit of it to the pan and moved it all around until combined – really a yummy snack.

Okra, onion, pepper, hot pepper, garlic, eggplant, dandelion greens – made a veggie stew. Started with the onion and pepper and sautéed till starting to soften. Added chopped up eggplant and cooked until it was carmelizing a bit, then added chopped up okra. When that was almost cooked, I added corn from a leftover ear and the chopped dandelion greens. Added a bunch of herbs at the end.

Edamame – I mostly cooked and ate as snacks right away, but the latest batch I froze. After cooking, lay out on a kitchen towel to drain well. Place on cookie sheet and put in freezer until frozen and then place in resealable plastic bag to use later in the year.

Lemongrass, garlic, mint, lettuce, cilantro, parsley, scallion – we did lamb kebabs – recipes are all over the internet, but instead of putting them on wooden skewers, we used the stalks of lemon grass – it imparted such a nice taste! The version of kebabs included a yogurt sauce that had minced garlic and mint. Served alongside a salad of greens and lots of herbs. A really nice, light delicious summer dish that I would serve to anybody.