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July 3, 2016
How I enjoyed my harvest this week
How I Enjoyed My Harvest
By Linda Dansbury
Below is some of what we ate this past week. Please send your ideas, recipes to me at email@example.com
Green beans, scallions, garlic scapes, basil and parsley - made a green bean salad (with a red wine vinaigrette) and ate it alongside grilled meat - wonderful for a summer evening and can be made a couple of days ahead and is actually better the 2nd and 3rd day. I often add a can of chick peas to my green bean salad and have it for lunch. Feta or parmesan cheese are also great additions.
Carrots - since we have a lot of carrots right now, plus I have some in my own garden, we shredded some and made into carrot fritters. It was simple - a bit of flour, panko, eggs, pecorino romano cheese, salt and pepper. Fried in oil and then topped with feta and a squeeze of lemon. Very tasty!!
Carrot tops, basil and garlic scapes - took both of my bunches of tops and made a double batch of carrot top pesto, one of which I put in the freezer, the other will be used today.....
Beets, scallions and greens - I roasted 3 weeks worth of beets at the same time, peeled them and placed into a container for use during the week. We made a nice salad the one night - I love beet salad with a dijon and tarragon vinaigrette and topped with fresh, creamy goat cheese and toasted pecans.
Beets, beet greens, garlic scapes, parsley - used more of the roasted beets for Roasted Beet and Beet Greens Risotto. It comes out delicious and pretty too!
Escarole, endive, scallions and garlic scapes - used the recipe for Asian Cole Slaw, but went very light with the dressing so the greens didn't become too wilted - it was delicious served with Thai style grilled chicken.
Summer squash, garlic scapes, scallions, Swiss chard - made a saute of all, and ended with a bunch of fresh herbs - I had a leftover piece of grilled chicken to eat with the mostly veggie dinner.
Cucumbers and carrots - I have been cutting them up and eating with my lunch - delicious and healthy.