Happy Valentine’s Day to all! As we all get prepared to snuggle in for the next blizzard, I thought I’d share some of the Springdell treats that didn’t make it into their own blog posts this time around.
I had made some Sweet Potato and Quinoa Chili with items from our last share box. I had used leftover (already soaked) garbanzo beans to whip up the chili and some hummus. It was suggested to me (and I love suggestions) that some of you might like to hear about the quick-soak method for how to get the garbanzos from bag to bowl relatively quickly in the event that you forgot to do an overnight soaking. Here is a good link to a fellow blogger’s description in case you ever need it.
Also, if you have a pressure cooker, you can shave even more time off with a “quicker-soaking” method! I just cover the beans in enough water to cover them and pressure cook them for 5 minutes. You then let the pressure release naturally, and then your beans are ready to cook. This method works with other beans & peas as well.
There has been so much snow over these past couple of weeks that it’s all a blur. One of the days when the boys and I were snowed in, I was getting a hankering for the summertime. I decided to pull out some ingredients from the pantry to make fresh summer rolls. I saw some nori and thought I’d make some sushi (vegetable maki) while I was at it.
Beets, carrots, and spinach will provide some scrumptious fillings for the summer rolls and veggie sushi rolls.
Instead of sushi rice, I used rice vermicelli today. After toasting the nori sheets briefly over the stove flame, I place some rice and veggies like so.
Then give it a tight roll…
…and they are ready for slicing!
So for the summer rolls, I soaked a piece of rice paper in warm water until it was pliable, and draped it over my plate.
I put the spinach, rice vermicelli, slivered roasted beet and shredded carrot on one half of the paper. I usually lay the spinach or other green on the bottom as it helps to provide some stability to the roll and keeps the carrots from poking through the paper.
I fold up the ends and roll it much like a burrito.
Here is another in process. The beet juice stained the rice paper a pretty pink.
I love these with home made peanut sauce. The winter ones are not quite the same as the summer ones, but during a blizzard, they are as close as I could get.
We’ll get more into the specifics of making summer and maki rolls when the summer comes. I can’t wait!
For something totally different, here is another plate of all Springdell goodness- a hamburg patty with some greens and leftover stew potatoes and carrots. This is scrumptious comfort food.
Speaking of scrumptious comfort food, I took advantage of an organic banana sale and ended up with enough bananas for a banana bread.
The boys helped by mashing the banana.
We also added some dark chocolate chips. The boys made me do it (and I’m glad they did!)
When you are done with your flour and corn meal bags, you can re use them for storing snacks or ripening fruits.
This week we also enjoyed some omelettes with spinach and leftover ricotta from our lasagna. Yum!
Last night was movie night at our household, and I’ve been looking forward to popping up some popcorn from the Springdell farmstand. This lovely corn is grown in Hadley, Mass.
Separate the corn from the husks.
This is the yield from one cob. You could enjoy it sprinkled with a little maple sugar, or take the more savory route and try a little garlic salt. Delicious!
Don’t throw the cob away! This is destined to be hung outside after being slathered with a little peanut butter and birdseed. The birds will love this blizzard treat!
In honor of Valentine’s day, I made Springdell beef tenderloin with some corn from last summer’s CSA. Since I was out of potatoes, I tried that Cornmeal Mush mashed potato style, adding a little salt and butter, and it got rave reviews from all.
The chicken from December’s Springdell Meat Subscription is just about thawed and ready to go! We’ll be cooking it up and preparing it in various fashions over the next 5 days. This will bring us to our next “Tell” on February 20, and our next “Show” on February 21. Stay warm and safe, all!