Hello to our Fellow Springdellians! The summer is in full swing, as is the Summer CSA! Now if only we could get some rain for those new seedlings to keep the party going! Keep up the rain dances, everyone!
Here are some of the “honorable mentions” from Jess’ house this week:
We’ve had Springdell Burgers, slaw, and corn more than once this week. It’s summer on a plate!
We’ve enjoyed a few of these in our Wachusett Blueberry Ales this week as well!
Nana’s Cabbage Rolls made a few appearances on the table this week, here with some wilted Swiss chard with butter sauce. Cabbage rolls are even better the next day!
As this year’s crop of cucumbers roll in, it’s the perfect time to be finishing up the last jar of bread and butter pickles from last year’s CSA. Can’t wait to make more!
Oh and while I’m on the subject of pickles, last week’s Scrappy Pickles were quite good texture-wise! I found the brine to be a little clovey for my taste, but definitely a recipe I’d love to try again with a tweak or two. Thanks, Rachel Ray!
Here are the “honorable mentions” from Sarah’s house this week:
These are some roasted carrots, beets and Swiss chard stems ready for roasting in foil pouches. Once roasted they made their way into various dishes and salads during the week.
The wax beans that weren’t snacked on made it into this stir fry dish : wax beans, carrots, sausage and rice.
The smoothie I chose to highlight this week was a really vibrant green, probably because it was made with Swiss chard, red Russian kale, lettuce, frozen mango, and frozen bananas!
I made this breakfast on Saturday morning…..and then every morning after that. A fresh peach filled with ricotta cheese with some freshly grated nutmeg on top.
Many Fellow Springdellians have been busy with their shares as well. Here are some of the highlights from this week’s Facebook page:
Photo by Olex Carrigan
Olex Carrigan shared a yummy looking recipe for Fresh Corn Quiche with Bacon and Caramelized Onions! Olex used a frozen pie crust, 1 cup of fresh corn, 1 small caramelized onion, 3 strips of crisp and crumbled bacon and a generous handful of shredded sharp cheddar cheese. This was mixed, poured into the pie crust, and then a mixture of 3 eggs and 1 cup of milk (or half and half) was poured on top. Baked at 375 for 50 minutes, it looks like quite the treat! Thanks for sharing, Olex!
Jeffrey’s photo – looks delish!
Jeffrey shared a link to a recipe from The Viet Vegan blog for Zucchini Beet Noodles with Avocado Cilantro Lime. Thanks for turning us on to this one, Jeffrey!
We definitely appreciated Paulita’s honest share about falling behind and composting a bunch of collards (no worries, Paulita, it happens to ALL of us!) When in doubt, blanching and freezing (as Jess shared above) is a quick and easy way to ensure that veggies will be ready when you are. Paulita also shared a helpful resource for the National Center for Home Food Preservation as well. A site like this is great when you need a quick referral for blanching times, etc. Thank you, Paulita, and those collards thank you for composting them!
Let us not forget the link to the Fried Greens Meatlessballs mentioned by Jennifer S! The link comes from Food 52 and is posted by Alexandra Stafford, originally from Twelve Recipes by Cal Peternell! This recipe remains on our “must try” list, it looks perfect for Jess’ ebelskiver pan!
Aside from preservation, we love sharing our bounties with family and friends, (usually already prepared, but there are exceptions to this). This week Jess’ collards went to her good friend Larry, who steamed one bunch for about 20 minutes and tossed with salad dressing. The second bunch was sautéd with a bit of garlic. 
Thanks for the pics, Larry, and so glad you enjoyed the collards!
Pesto continues to be a hot topic on the page, many of us are using those carrot tops as well. This will be yummy come the winter months. Hooray! Until tomorrow, back to the rain dance…