The “Show” – Springdell Spring CSA Pickup #5

 in Springdell Show and Tell  tagged Show by (updated 1318 days ago)

Hi everyone, Jess here, and barely keeping my head above water this week! It’s the last week of school for the boys, my other half has fallen ill, and there’s lots to do for this weekends festival! The pickup this week looks lovely, and I wanted to provide you with some ideas for those that may not have as hectic of a week, (as well as ideas for those that do!) Let’s take a closer look at these goodies…

I went into hyper mode when I got home with my goodies this afternoon. After a rinse, I chomped half the lettuce as I separated it from the core and patted the other half of leaves damp dry before storing them in the crisper drawer with the tendrils. The Spring Garlic was cut and frozen with the unused portions from previous weeks, except for a few pieces sprinkled into a quick egg scramble for my dinner-for-one (my other half wasn’t up for dinner, and the boys were eating at another activity). The radishes were separated from their greens and the bulbs were popped into a bowl of water in the fridge. Finally, the clover flowers were popped into a mason jar for an iced tea.

This week, some of you had chive flowers in your share. I thought I’d mention a recipe that’s great for the spring garlic and/or the chive flowers. Behold, the scallion pancake!

A favorite at Polynesian restaurants, this version blows the take-out ones away.
They are easy to make, and you can use chive flowers, spring garlic, or scallions with great results. Our fellow Springdellian Alissa W. also found a gluten-free version, so check this page out to learn more about how to make these!
Next, we have the clover flowers. Back in 2016, I wrote a little ditty about these which you may find helpful, as it mentions many uses for these. One thing I have yet to try with them is a red clover jelly, but I usually am bracing for an onslaught of berry jams at this time of year, so I usually stick with the tea.
If you use just the clover blossoms versus the leaves, you’ll find a distinctly different color and flavor to your tea – less grassy, more sweet & sprouty? I know I’m not selling it with these descriptions, I know… Let’s just say an ice cold glass of this brewed either way is yummy, it tastes like summertime. Pop mint, lemon, and whatever else you have hanging around the kitchen in to create your own flavor combos!
Clover flowers can be used in baking, too! Sarah baked her clover blossoms into these cute little shortbread cookies! A soda bread was tested and shared by Fellow Springdellian Sharon M as well!

That’s about it for me today. I’ll see you back here at the end of the week for the “Tell” of the Springdell Show and Tell, meanwhile, please keep thinking warm and sunny thoughts for the Strawberry Festival this coming Saturday!

About Jess

Jess Anderson is the creator of CSA|365 and is passionate about the local food movement. A long time member of Springdell and a busy mother of two, Jess loves keeping her family fed by honest local food.

Leave a comment

Your email address will not be published. Required fields are marked *