Welcome/Welcome Back to Delicious Local Eating!

Several years ago, I began this article in the hope of helping and inspiring members on how to enjoy the weekly harvest, which at times can be overwhelming, especially for new members. I do add or recommend recipes, but in addition, I like to provide ideas without specific recipes. The Farm is a community, so as such, I invite fellow members to send me the ways they like to use the harvest - be it a recipe or method. I will then post to the next newsletter for all members to see. Please email me at lindadansbury@comcast.net. Questions are welcomed too - if you have a question, it is likely that other members are wrestling with the same thing.

I was so excited to start the harvest and used much of it up pretty quickly.

Bok choy, radicchio (picked out of the salad mix), green garlic, radishes - made Asian Style Cole Slaw. The recipe is flexible and you can use many different ingredients, including cabbage, turnips, spinach, etc. It comes together quickly and you can prep the veggies ahead of time and then dress it shortly before serving. I have served this dish to family and friends for years and everyone has enjoyed it.

Radishes, mint, chives - made a dip that is so delicious when we have such fresh radishes. It is 4 ounces plain goat cheese, 4 ounces plain yogurt, about 2 Tablespoons chopped chives, a Tablespoon of chopped mint, some lemon zest. Original recipe calls for using a food processor, but I just mix it up in a small bowl and save on dirty dishes. Place the bowl in the middle of a serving platter with whole radishes with their greens still intact around the bowl. You can use other/additional veggies as you like.

Kale - made a Caesar salad - there is a complete recipe on this site if you want to make it from scratch, but I use a bottled dressing (rare for me) by Litehouse - it is Greek yogurt based and is nice and light. I julienned the kale, placed in large bowl and massaged kale to soften it - you can actually feel the texture of the kale change to be softer and silkier. Add as much dressing as you like, mix well and enjoy.

Fresh Garlic and Rosemary - been using both in different ways - use the entire garlic; it is more mild than garlic cloves and delicious. Used garlic and rosemary as seasoning for fish grilled in foil packets - season fish with salt and pepper; place chopped garlic on bottom of sheets of foil along with cherry tomatoes; place fish on top; drizzle a little olive oil and white wine (or broth), then place rosemary sprig on top. Wrap up and place on grill and cook until fish is cooked and tomatoes burst - about 5 minutes, depending on fish thickness.