I hope you all had a chance to check out our post yesterday with the meet the farmers spotlight on Sara Bempkins! It’s a great way to get to know your farmers, and you see Sara’s face most days at the farm stand. Let’s just face it, she’s a cool chic. We turned to the other side of the counter today with the meet the shareholder interview. We hope you check it out over at the Springdell blog, get to know a fellow Springdellian!
http://blog.springdellfarms.com/2015/07/meet-the-shareholders-alex/
Let’s take a look at this week’s bounty:
- 12 butter and sugar corn
- 2 heirloom stuffing squash
- 2 squash
- 2 slicing cucumbers
- 1 bag of wax beans
- 1 green cabbage
- 1 blueberry
- 1 raspberry
- 1 lettuce
- 1 kale
- 1 bunch of basil
- 1 bunch of beets
- 1 bunch of collards
- 1 bunch of carrot bombs
- 6 corn
- 1 green cabbage
- 3 squash
- 2 slicing cucumbers
- 1 bag of wax beans
- 1 sugar plum
- 1 lettuce
- 1 bunch of kale
- 1 bunch of beets
- 1 bunch of carrots
- 1 bunch of basil
- 1 rainbow chard
- 1 lacinato kale
- 1 classic peaches
- 1 sugar plum
In the tell post yesterday I mentioned I would let you know what I did with my zucchini today in the show post. I made a loaded veggie nachos, ok not totally veggie, they had a little bit of crumbled bacon on them too. It was a great way to use up the odds and ends you have left at the end of the week.
I used the scoop nacho chips for this one because there was tons to scoop up. I used 1 zucchini, 1 summer squash, 1 red bell pepper, 4 strips of bacon crumbled. All of the veggies were cooked until soft on the stove before they went on the chips and the bacon was nice and crispy as well. Then of course I covered it with cheese and melted it in the oven.
At last, I spread thinly sliced lettuce on top with a cilantro cream I made from my personal herb garden. Such a hit and totally delicious!
The produce keeps rolling in and Jess and I are up for the challenge, hope you join us this week!