Hello to our Fellow Springdellians! Today, we honorably mention some of the things that were cooked that didn’t make it into our feature recipes of the week. Jess will start:
On pickup day, foil was my go-to method of cooking my root veggies. The beets were drizzled in olive oil and kosher salt. The carrots were drizzled in Ben’s Maple Syrup and a pat of Amish roll butter. The radishes were honey roasted.
This is what I had after roasting at 400 for a spell. The carrots and radishes were done faster. Don’t forget to save the radish tops to serve with the radishes! This was a quickie version of honey roasted radishes, but check out this version for the most delicious full Monty recipe.
I only had 15 hours left to pack for vaca, but when I saw those apples damaged from the hailstorm, I couldn’t say no. I brought them home, quickly peeled and cored them and tossed them in the crockpot. I dusted them with some cinnamon before getting the slow cooker going.
After a short time, we had applesauce! Though I like apple chips made from the peels, this time the peels and cores went to my friends chickens.
After finding an extra peach and tomatillo in the swap box, I couldn’t resist having another salsa party!
I can’t get enough of this stuff. The basil has been a great substitution for the cilantro, and the peaches really pop in the salsa when added just as the salsa is removed from the stovetop.
The cantaloupe in this week’s share was scrumptious! With a full and super fruit CSA, I had 3 melons! The kids had some with just about every meal, and loved it! (I couldn’t even snap this photo without little impatient hands getting in the shot.)
I enjoyed a melon smoothie with the purée that didn’t make it into a popsicle mold.
So light and refreshing! Try this with mint simple syrup for an extra refreshing kick!
Now for the greens! I used the Swiss chard, the stems and the beet green stems in a butter cream sauce. The are so good, and even better if you can cook them as close to pickup day as possible.
Basil, carrot tops, olive oil, blender, freezer. Yum waiting to happen! That’s about it for me this share, as the peppers and cabbage await my return from vacation. See you tomorrow. In the meantime, here is Sarah with her honorable mentions for the week:
Since Jess and I cooked together all week, both of our families enjoyed the melon. Here is another shot of a quick fruit salad with Springdell cantaloupe, some watermelon and grapes. Cantaloupe also made it into a smoothie you will see too!
One of the breakfasts we had included these tasty eggs. We used a dozen Springdell eggs, two bell peppers, and two of the Roma tomatoes. Sprinkle that with a little cheese and you have yourself a great beginning to your day. Some of my Springdell eggs also went into two loaves of banana bread, a great breakfast we could make ahead and enjoy up in Maine.
Of course I need to share with you my smoothie of the week. With all of the cantaloupe in the share I tossed some in here too, along with some kale, cucumber, banana, and almond milk.
Blend it up and here you go…
It was a challenge this week making sure no veggie went unloved in a totally different kitchen and a week in a totally different lifestyle! My eggplant is waiting for me when I get home as well as my cabbage and cherry tomatoes. See you all tomorrow for the tell!