Using Up Summer Bounty

I recently have looked for ways to use the end of the summer bounty, plus new ways to enjoy all these beautiful greens - lettuce has been spotty in the pick up room (it will pick up now), so wanted to make things that would make me not miss my greens salads.

Beets, scallions, greens - roasted and made beets into a salad. The nice thing about this is you can roast a lot of beets at one time. Once the beets are in a vinaigrette, they keep for over a week, so make once and enjoy 2-3 times.

Kale - made the Kale Caesar Salad that is on this site. I find the act of massaging the kale to be relaxing and fun - so get your hands in there!

Peppers, tomatoes, garlic and parsley - prepared a large batch of Romesco Sauce. I haven't added this one to the website at this point - there are multiple variations of it and at this point, the peppers at the farm are finished. I am letting you know about it in case you still have peppers in your garden or fridge. It is best prepared with red peppers, so the color of my batch isn't as pretty because of the various colors of the peppers. I froze a nice amount in small containers to use later over fish and veggies.

Eggplant, Thai basil, mint, garlic, scallions - again, in order to use up my eggplants, I made the Thai-style Eggplant Salad that is on this site.

Mixed Greens, garlic, onion - made the Coconut Honey Miso Greens that Carolyn Diana sent in a few weeks ago. Yum!

If you have any recipes or methods of enjoying your harvest that you would like to share, please send to me at lindadansbury@comcast.net.