Zoodles and Salads and More!

A combination of plentiful moisture and the most fertile soil on the farm pushed these field tomato plants to the largest and healthiest we've seen by early July. Their fruits are now starting to ripen.

It is really fun eating all of the great veggies we are receiving! Let me know how you are enjoying your harvest by emailing me at lindadansbury@comcast.net and please put Anchor Run in the subject line.

Zucchini, garlic scapes, scallions, basil - Zoodles are just fun to make! I normally mostly grill summer squash but it was so hot and humid I didn't feel like standing over a grill, so I got my spiralizer out and made zoodles out of a yellow and green squash - no peeling needed! I briefly sauteed garlic scapes and scallions in a bit of nice olive oil. Removed from heat, and added the zoodles and stirred, Salted and peppered and sprinkled on some julienned basil and fresh grated parm cheese. Yum.

Green beans, basil, scallions, scapes, parsley - when it is this hot out, I make salads out of a lot of our veggies. For green beans, I boil them a little longer than I do if eating plain so they absorb dressing. Immediately after cooking, I put them in ice cold water to stop the cooking. Allow to drain well and place in bowl. Add chopped scallions, very thinly sliced scapes, and chopped basil and parsley - in a couple weeks I will also add cherry tomatoes and chopped peppers. Make a simple vinaigrette of olive oil, red wine vinegar, salt and pepper. Add to green bean/veggie mix, toss and enjoy. I often add chick peas and/or goat or feta cheese. This tastes even better the next day and keeps for at least a week.

Cucumbers, scallions, parsley - another salad, my grandmother's version is one of my other favorites of summer. Slice cukes using a mandolin and place in bowl. Add thinly sliced scallions, chopped parsley and mix. Make a vinaigrette of red wine vinegar, neutral oil, a bit of salt, celery salt and pepper. Mix well and add to cucumbers. Mix well and enjoy.