Honorable Mentions – Springdell Summer CSA Pickup #9


Hello to our Fellow Springdellians!  Today is the day we try to squish in all the things we didn’t highlight throughout the week, AKA our “Honorable Mentions”.  We have all been busy cooking and sharing our favorite dishes, there are so many new and wonderful ideas to try.  

It has been suggested by some of you that we have one master list in which all the recipes get added.  Believe us, we want to see that happen and do plan for it to happen!  It’s on the to-do list, slated for the early fall once our kiddos return to school and we have more than 3 uninterrupted minutes.  At the very least, we hope to wrap the year with an index of all fruits and veggies and shared recipes for each.  In the meantime, each daily recipe is tagged by ingredients.  Hence, if you go to the CSA365 main page, enter your desired veggie and hit “search”, all posts/recipes involving that veggie will appear.  We hope this helps, and if you are looking for a certain recipe idea in the meantime, please don’t hesitate to check in!

Onto the other things that were happening in our kitchens this week.  Jess will start…

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I love leaving the readily edible fruits and veggies in plain view whenever possible, as chances are they’ll get eaten just as people pass through the kitchen.  This means, however, that if I plan to make a peach clafoutis or some roasted cherry tomatoes or something, I need to have a secret hiding place to stash the produce until baking day.  (In my house, it is usually behind the kale.)

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Whenever you have an abundance of cherry tomatoes that even surpasses your “bowl on the counter” trick, simply roast them on a rimmed cookie sheet with a drizzle of olive oil and sprinkle of kosher salt. 400 degrees for about 20 minutes usually does it. The roasting brings out the sweetness and flavor in a very cool way.

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I browned up a whole mess of Springdell heirloom onions and ground beef. Some was used in Sopes (homemade tortilla things) and some was used in the stuffing mix for peppers, zucchini and stuffing squash. 

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For spices I chose about 1 tablespoon of chili powder, and a teaspoon each of cumin and coriander. The roasted tomatoes, squash and zucchini innards also joined the party.

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I’m so bummed out at how dark this pic came out. You are looking at 3 small sopes covered in the meat mixture, some melted cheese, and a chunky peach tomatillo salsa. To make the salsa, I simply added diced onion to a heated saucepan with oil and sweated it a little. Next I added a jalapeño frozen from last year’s Summer CSA having it frozen made it easy to “shave” it right in with the onion. The tomatillo puree was added and brought to a gentle simmer before I tossed in chunks of peach to taste. The salsa was added onto the slopes and meat just after a sprinkle of cheese. This meal was an Anderson favorite of the week. The hand made sopes were inspired from the abundance of masa I had left after making last week’s tamales. So good, I now want to purchase a tortilla press as I’ve been spoiled by the freshness of sopes and tamales.

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The rest of my meat mixture was combines with brown rice before having the stuffing party you see here.

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These will all be great topped with a little cheese and heated for a quick meal at a later date. For now, they are destined for the freezer. When I know I’m going to be freezing these, I blanch the stuffing veggies first.

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Ok, very randomly flavored side dish here: Sautéed kale with onion, peaches, balsamic vinegar, and goat cheese.

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I couldn’t help myself after reading about Sarah’s cheese stuffed pepper wrapped in bacon. I baked mine and served it with succotash.

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Finally, we took Nan to do some blueberry picking this week, 21 pounds to be exact! I am amazed by her strength and drive to get out in the field (very early in the morning due to the heat wave) and pull up the walker and the camping chair. At almost 90, she is a trooper!

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We’ll be enjoying these until the next blueberry season rolls around! As a tip, freeze them in a single layer on a cookie sheet before bagging them. This will keep them from sticking together during freezing.  If you are less than enthused about sitting in the heat picking your own blueberries, please check in with the farm stand, I’m sure they can help you out! 

Here are some honorable mentions from Sarah:

After a crazy busy week for my family I realized I hadn’t taken many photos!  A good deal of my produce was prepped and frozen for the winter, but here are two quick ones from my house…

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This is another way to punch up the flavor of your corn on the cob.  I made a spread with sour cream, a little bit of mayo, feta cheese, paprika, cayenne pepper, and cilantro.  Spread that on, squeeze a bit on lime on there are you have a winner.

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This is my highlighted smoothie for the week.  This one is made with coconut milk, pineapple juice, kale and frozen banana.  Photo below is taken with the beautiful flowers from our share this week!

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Somehow this week has gotten away from me, I promise I will get back on the photos this next week!  Until then, join us tomorrow for the “tell” post.  Enjoy!

 

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