Sausage Sandwiches with tons of Springdell love!

Tonight was a dinner that can be thrown together quickly, which is exactly what we needed.  CSA365 will be posting from the road this week.  We are vacationing together in Maine!  That did not stop us from frantically prepping our shares after pick-up yesterday and bringing everything with us.  We will be cooking in tiny kitchens, that may not have all of the equipment at our fingertips that we are used to.  Really, when you have veggies and ingredients for s’mores does anything else really matter?   Even more so, please forgive us if we have forgotten an ingredient for a particular recipie we planned for the week, I know this because I did it tonight…no butter.  Jess and I are pretty hard core and we will make it work and we will continue all week.  So, take a look at my view….


We hope you will enjoy our adventures!

A long drive and unpacking, a quick trip to the beach with two families means 4 excited boys!  Straight forward food, that’s what tonight is all about.  I made corn on the cob which was really sweet this week!


I sauteed sypher squash and zucchini in a pan, it turned southwestern because I had no butter or oil to sauté in so I added some salsa I had on hand.  It actually gave the whole meal a nice kick!


The sandwiches were like a BLT but with a pineapple bacon sausage instead.  I split them open and gave them some color in a pan.  Place them on a bed of Springdell lettuce and top them with juicy Springdell tomatoes, all together with a soft onion roll. For a little sweetness I added some cut up melons on the side from the fruit share.  All and all, pretty good for cooking on the go!


FYI, since we are not around I gave my flower share this week to my neighbor. She was having a party for her daughters birthday and was so pleased to have a beautiful centerpiece.  The gift of Springdell keeps on giving!

I’m going to get these tired kiddos to bed and get started chopping veggies to bring with us on our adventures tomorrow.  Jess will be with you in the evening, sharing with you another meal from the road.  Good night all, Enjoy!


About Sarah

Sarah is a trained chef and owner of Whisk Baked Goods. She lives in Chelmsford with her husband and two active boys. Sarah is passionate about food, loves eating local, and cooking gluten free foods.

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