Today is our third “Tell” of the Springdell Show and Tell, and we have a lot to share!
Here is how we enjoyed this week’s bounty:
- 2 bunches of Collard Greens
- Pressure Cooked Collards
- Collard Green Noodles
- Green Smoothies
- blueberries
- Eaten as-is
- Red White and Blue dessert
- 1 bunch of garlic
- Pressure Cooked Collards
- Beef Stir-Fry with Pak Choi and Scallion
- Rub for Rack of Lamb…..stay tuned for that recipe on tomorrow’s “show” post!
- 1 box snow peas
- Sautéd with Sesame- Soy sauce
- Eaten by the kiddos before we even made it home
- 1 box English peas for shelling
- 2 salad cukes
- Slivered into Summer Fresh Rolls
- Sliced for the kid’s dinner
- 1 bunch of red Russian kale
- Kale Chips
- Stems used in Breakfast Smoothies
- Kale and Chick Pea Summer Salad
- 1 head of lettuce
- Summer Fresh Rolls
- Side Salads
- For a crunch on lunch sandwiches
- 1 head of pak choi
- Beef Stir-Fry with Pak Choi and Scallion
- Stems used in Veggie Rice
- leaves used in smoothies
- 1 bunch of carrot bombs
- Carrot Top Tea
- Summer Fresh Rolls
- Chicken Soup
- Eggs
- Scrambled eggs for breakfast
All veggie scraps composted unless otherwise noted.
And now, for a word from Jess:
Good day to my Fellow Springdellians! This has been a wonderfully fresh and exciting share box to explore this week. On to our “Honorable Mentions”…
At the same time we are doing a CSA recipe a day, Fellow Springdellian Dawn DeMeo is doing a photo a day! Please check out her website and blog for more incredible shots. Above are her Springdell Carrots and Radishes Sautéd in Butter with Freshly Ground Pepper. YUM!
Fellow Springdellian Sharon M shared a link for a yummy looking recipe for Asian Chopped Kale Salad. Despite no edamame or red bell pepper on hand, Sharon reports that the avocado and carrots worked out nicely. Thanks for sharing, Sharon!
Fresh Rice Paper Rolls are some of my favorite appetizers in the summertime. You can fill them with whatever you’d like, really. I usually use a little bean thread (rice vermicelli) and then everything else is negotiable. Here I used the red leaf lettuce, some shredded carrot, mint, basil, and slivered cucumber.
Here is the middle after a big bite. Killer sauce is key with these, today I went with a homemade peanut sauce. So good.
I’ve enjoyed a Rhubarb Mojito more than once this week. The mint is fresh from the Springdell Herb Garden and kept in a glass on the sunlit table with just enough water to submerge the stems about an inch. Mint begins to sprout roots quickly! Try this with other herbs such as the basil, it’s a nice way to decorate the table and have fresh herbs on hand!
Here were some collards that went through the pressure cooker with the last of my bacon ends from the Winter CSA. Along with a pinch of brown sugar, cider vinegar and onion, the garlic was a scrumptious addition.
The kids have been busy picking crabapples this week in preparation for some crabapple jelly. There is one branch that bows to the ground making it easier for the kids to fill their bucket.
Nice job, kids!
If you have other ideas to share, please feel free to email us or post them in the comments, this will make searching for great CSA recipes easier for all of us, as each post is tagged with the fruits and veggies we used. The more we all share, the more useful this recipe index becomes for us all. Thank you for reading and for sharing!
We look forward to more fruits and veggies and our fourth “Show” of the Summer season. Until tomorrow!