These glorious weeks of summer produce just seem to be flying by! Let’s start with Jess’ honorable mentions…
I wanted to mention the corn as I have a really hard time not devouring it the moment it arrives at the house. At least one ear gets eaten raw while shucking, and the rest are most often boiled for no longer than 6 minutes. Sometimes, the Andersons are lucky enough to enjoy them from the grill or in a recipe, but it’s tough!
I picked my first handful of tomatoes from the Springdell plants in my plot at the Community Gardens. These little guys packed a punch of sweet and tangy flavor! My boys were even tempted to try one (and they are a hard sell when it comes to trying tomatoes!)
A few ended up tossed in a frying pan with a little garlic and olive oil.
Some of the zucchini and summer squash was cut into “noodles” with a veggie peeler (those of you with spiralizers-here’s a great opportunity!)
The ends and seed filled middles were tossed into a bag in the fridge along with lettuce cores and carrot tops for an upcoming recipe.
Along with some fettuccine, Parmesan cheese and snap peas, the tomatoes garlic and veggie noodles enjoyed their new home in this flavorful pasta dish.
I had raspberries, cream, vanilla and a bit of sugar and Springdell honey in this blender. It was on it’s way to freezerland by the time she snapped the pic. Below is what we’ve made and been devouring after just about every meal since then!
My mother is pretty awesome. The kids love her, and she loves swiss chard. When she comes by to hang out with the boys so I can get my boring grown-up things done, I can say “thank you” with a heaping helping of Swiss Chard Ribs with Egg Noodles and Cream Sauce, which is her favorite adaptation of this recipe (on Simply Recipes, originally from The Victory Garden Cookbook) . I opt to leave the leaves in with the stems, adding them to the pasta noodles for a quick blanch during the last few minutes of the boil.
I went with an old (out of print) Betty Crocker recipe for Sweet and Sour Lettuce with one of my 2 lettuce heads this week. The mix of sugar, vinegar, cream and salt was a surprising palette pleaser against the crisp lettuce.
While the Kale stems went with smoothies (no caffeine needed, these smoothies are high octane), the leaves went into another Springdell Kale scramble, featuring onion, kale, a bit of cream, eggs and feta.
I took my first crack at Collard Green Chips after reading the buzz on the Facebook page. They are a work in progress (no recipe was followed) but were surprisingly good and will be attempted again, next time, with guidance.
Let’s recap some of the deliciousness being shared on the Springdell CSA Facebook page this week!
Fellow Springdellian Dawn DeMeo shared this tantalizing photo (below) of the fate of her corn in this Fresh Cornbread recipe! Thanks for sharing, Dawn!
Fellow Springdellian Sharon M shared a link to a scrumptious looking recipe for Squash, Onions and Brown Sugar from The Kitchn. Jess plans to try this tomorrow with her remaining squash. Looking forward to it!
Fellow Springdellian Becky G has also been sharing some tasty looking recipe links over on the Facebook page, using both veggies from the CSA and from her own garden. Check out Ginger Carrot soup from Paleoleap, and Epicurious‘ Yellow Bean and Cherry Tomato Salad! If you are looking for more ideas, check our her blog in which she shared many recipes during last Summer’s CSA. Thanks for sharing, Becky!
Sarah was busy this week too, keeping up with all the veggies. Here are some of her honorable mentions:
After a bunch of the chunky carrot top pesto was spooned onto steak there was still a small container left in the fridge. What to do? Carrot top pesto quesadillas! Can’t tell you how delicious these were, a perfect lunch with a small salad on the side.
If you don’t have an infuser I would recommend getting one. They are great with water but that’s not all. I have an individual one that I used to take to work, that’s what got me started on this. I now have an infusers pitcher for the whole family to enjoy. Lots of combos to make, this week I did a basil infused pink lemonade. Refreshing!
Deviled eggs are a perfect lunch on those hot days we just had. A good suggestion is boiling the Springdell eggs the night before though, when it’s cooler! Some of the basil was sliced thinly and added to the mixture to stuff the eggs. It’s topped with a balsamic glaze.
What’s a look at Sarah’s week without mentioning at least one smoothie right? I chose this one to show because the colors are beautiful! I head of pak choi, one summer squash, the few raspberries that got a little squishy (still perfect for a smoothie!), and two handfuls of blueberries. Top it off with some ice cubes and you have a great way to start your day!
If you’d like elaboration on any of these ideas, please feel free to shoot us a comment or an email. What are you cooking? As always, please feel free to share, we love it! See you tomorrow!