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from the Field

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October 21, 2018
Lovin' the Greens...And More!
How I Enjoyed My Harvest
By Linda Dansbury
Fall cooking is so enjoyable! The house is cooler and our bellies desire slow cooked, hearty dishes. I haven't written an article in awhile, so if you have ideas on how you enjoy the bounty of what we are receiving now, please email me at lindadansbury@comcast.net. Please put Anchor Run in the Subject Line so I can find your message.
Onions, potatoes, tomatoes, carrots, garlic, herbs, Hershberger short ribs - made a slow braise adding the carrots and potatoes the last hour of cooking. The house smelled so good all day we couldn't wait to eat.
Butternut squash, celeriac, watermelon radish, potatoes, onions, garlic, leeks, herbs - roasted the veggies that were lightly coated in olive oil and salt and pepper at about 400 degrees for about 45 minutes. Stirred every 15 min or so for even cooking. This is such a colorful and delicious dish, and is great with most meats and fish. I normally make a large batch so I have some left to add to a frittata.
Peppers, tomatoes, onions, a lot of greens - made a frittata for dinner. Love this weeknight meal when paired with a toasted piece of locally made whole grain bread.
Broccoli, turnips, carrots - I eat these as snacks with my lunch most days.
Dandelion, small Swiss chard leaves, small kale leaves, radicchio, head lettuce - I really like to use a mix of greens in salads. Nut oils and a bit of cheese help to soften the stronger greens, but I have to say that the radicchio we are receiving is the most mild and tender of any I have had.
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