The “Tell” – Springdell Summer CSA Pickup #5

Before we get into this week’s “tell” of the Springdell Show and Tell, we wanted to share that we are continuing our series over on the Springdell Blog called Meet the Farmers/Meet the Shareholders.  During the series, we profile one farmer and one shareholder every month or so.  This allows an opportunity for us to get to know our Farm Family a little bit better, on both sides of the farm stand counter.  Today, we feature Springdell Staffer Sara Bempkins. We hope you’ll hop over to the Springdell blog and check it out, and please tune in tomorrow when we highlight a fellow shareholder!

This has been a busy week of cooking and enjoying!  Here’s a recap of what we had in our CSA boxes for the week, and how we enjoyed it all!

• Butter & sugar corn
  • Boiled and Devoured 
  • Corn and Snap Pea Salad
• Cabbage
  • Galuska
  • Carrot and Cabbage Peanut Slaw
  • Cranberry and Almond Slaw
  • Cabbage core used for Scrappy Pickles (see below)
• Zucchini
  • Zucchini Bread Whoopie Pies
  • Ends used for Scrappy Pickles (see below)
  • Fettuccine Primavera
  • Sarah’s zucchini will be used tonight, you will see it tomorrow on the “show”
• Summer squash
  • Summer Squash Fritters and Ebelskivers
  • Fettucine Primavera
  • Grilled for Sunday Night Dinner
  • Used in a smoothie
  • Ends used for Scrappy Pickles (see below)
• Bag of butter beans
  • Steamed with Butter Sauce – (both of us, great minds think alike!)
• Salad cukes
  • Sliced and Enjoyed by the Kids
  • DIY Lettuce Wraps
  • Ends used for Scrappy Pickles (see below)
• Blueberries
  • Blueberry sauce for a cheesecake (recipe forthcoming)
  • Enjoyed as-is 
  • Used in a smoothie
  • Blueberry Shortbread Cookies
• Raspberries
  • Frozen Raspberry Cream Pops
  • Enjoyed as-is
  • Used in a smoothie
  • A delicious topping for yogurt with a drizzle of honey
  • Stovetop Raspberry Jam (Ben loves jam on toast for breakfast, and picked extra raspberries at his grandma’s house this week)
• Kale
  • Kale Scramble
  • Stems used in smoothies
  • Kale and Lettuce Cesar Salad
• Collard greens
  • Collard Green Chips
  • 2nd bunch used for Collard Green Noodles (Jess is experimenting with new sauce ideas and will report back if she comes up with any beauties)
  • Stems in smoothies 
• Basil
  • Fettucine Primavera
  • DIY Lettuce Wraps
  • Deviled Eggs
  • Basil Infused Lemonade 
• Carrots
  • Shredded for DIY Lettuce Wraps
  • Leftovers in Carrot and Cabbage Peanut Slaw
  • Ends saved in the fridge for a forthcoming recipe 
  • Munched on as-is and the few left were grilled
  • Tops are in the freezer for the next round of Veggie Broth
• Lettuce
  • DIY Lettuce Wraps
  • Sweet and Sour Lettuce
  • Core in the fridge for an upcoming recipe 
  • Kale and Lettuce Cesar Salad
  • Lettuce core used for Scrappy Pickles (see below)
• Swiss chard
  • Swiss Chard Ribs and Egg Noodles in Cream Sauce
  • Smoothies
• Eggs
  • Hard Boiled Eggs with Basil
  • Kale Scramble

All veggie scraps composted unless otherwise specified.  

Now a quick word from Jess:

Y’all have lots to read tonight with the blog post over on the Springdell Blog, so I’ll keep my notes short and sweet.  I did just want to mention a few things I’m eager to taste!  Tonight I’m trying out a couple of new recipes, including one that Sharon M shared on the Facebook page.  It’s simmering it as I type this, and it smells quite delish in here!  

I was in a waiting room somewhere recently and picked up a Rachel Ray Magazine with a recipe for “Scrappy Pickles“.  I’m giving the recipe a try tonight, using cabbage and lettuce cores, carrot, zucchini, squash and cuke nubs.  These sound like they’ll be ready to taste in about a week, so I’ll keep you posted on the next Tell!