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July 2, 2017
Member recipe
How I Enjoyed My Harvest
By Linda Dansbury
I had been thinking of writing something on how to use the herbs we are receiving and must have had some mental telepathy with fellow member Tina Nightlinger because she sent me the following email:
"With all the herbs that I got today, I thought this would be a good time to share my chimichurri recipe. I made mine tonight with mostly cilantro, but you can use whatever you have as long as it isn't too overpowering (like rosemary).
Blend
1/4 cup red wine vinegar with
1/2 teaspoon crushed red pepper flakes,
4 cloves garlic (scapes work well too), and
3/4 cup herbs (I usually use cilantro, basil, oregano, & parsley, but use whatever you like)
Transfer to a bowl and whisk in 1/2 cup of extra virgin olive oil. Don't do this in the blender. It will make the oil bitter. Add salt & pepper to taste.
Use it as a marinade and/or sauce for steak. It's also good as a salad dressing or mixed in a salsa. Put it on everything if you want. It's delicious. But it's probably only good for a week, so freeze excess or use it up".
Thank you Tina - it is a great way to use the herbs. I will also post this recipe to our site so it will be available for future searches. If anyone has an idea or question, please email me at lindadansbury@comcast.net and please put Anchor Run in the subject line.
Here are a few things that I made this past week:
Beets, garlic scapes, parsley - made the Roasted Beet and Beet Greens Risotto.
Beets, scallions, tarragon, lettuces - made a beet salad. I roasted the beets and made a vinaigrette with Dijon mustard, red wine vinegar, olive oil, scallions, salt and pepper and tarragon. I peeled and sliced the beets and poured some of the vinaigrette over the beets and let the flavors go through. Then I placed some lettuces on plates and placed beets on top, added some fresh ground pepper, drizzled a little more of the dressing, and topped with bits of goat cheese and pecans. This is one of my husband's favorite salads and the beets keep in the vinaigrette for at least a week.
Summer squash, radicchio - grilled them and they were delicious! Brushed with olive oil, and when they were done, we sprinkled a little sea salt and pepper, a drizzle of olive oil and a few crumbles of local feta cheese - yum!
Green beans, scallions, basil - made a green bean salad - cooked beans until just tender and placed in large bowl. Added sliced scallions, chopped basil, some chickpeas, salt pepper, olive oil, red wine vinegar. Again, yum! And, we have enough for a couple days.
Assorted greens, garlic scape - made a dish that a member had sent me a few years ago. In large skillet, place some chopped onions and saute until tender. Add chopped greens, and saute until tender. Make little "wells" in the greens and then carefully crack an egg into each well. Place a lid over the skillet, and let the eggs steam in the pan just until the whites are set but the yolk is still runny. Serve with some added pepper and a nice piece of toasted bread,
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