The “Show” – Springdell Summer CSA Pick-up #4


Springdell is such a happy place for me and I’m sure for all of you as well.  My weekly excitement started on my ride over to pick up share box #4.  The share boxes were noticably heavier this week, carrying awesome produce from the farm straight to our tables.  Here is a look at this weeks box and the add-ons.

image

  • 5 cucumbers
  • 1 blueberry
  • 1 raspberry
  • 1 heirloom stuffing squash
  • 1 bag o’ wax beans
  • 10 summer squash
  • 1 bunch carrots
  • 2 heads of lettuce
  • 1 bunch kale
  • 1 bunch collards

image

  • 2 cucumbers
  • 6 summer squash
  • 1 box o’ wax beans 
  • 1 raspberry
  • 1 bunch carrots
  • 1 bunch collards
  • 2 heads of lettuce

image

  • 2 pak choi
  • 1 bag of spinach

image

image

  • 2 blueberry

And now a word from Sarah:

My quick recipe for today uses the garlic from last weeks share and some fresh rosemary from the pick your own herb garden.  I made this, spread it on 2 racks of lamb and it baked into a fantastic, flavorful crust. 
imageLet the lamb sit at room temp for 1 hour then coat in this mixture before baking:
2 tablespoons minced fresh rosemary leaves
1-2 garlic cloves, minced (remember these little guys hold quite a punch)
1/4 cup Dijon mustard
2 tablespoons balsamic vinegar
2 racks of lamb

image

image

image

Place the lamb in a preheated 450 degree oven for 25 minutes for a medium rare.  Remove from the oven and tent it with foil for 15 minutes.  Serve and enjoy!


About Sarah

Sarah is a trained chef and owner of Whisk Baked Goods. She lives in Chelmsford with her husband and two active boys. Sarah is passionate about food, loves eating local, and cooking gluten free foods.

Leave a comment

Your email address will not be published.