When we were unpacking our share at the Buck house this week the boys started to arrange the fruit and veggies on the table, and the cover photo for our honorable mentions post was born. Who said never play with your food?
Here is a little of what was cookin’ in Sarah’s kitchen this week:
Look at these beauties! They were baked, sauced, eaten as is but the last one made it into my smoothie tonight.
Kale, zucchini, celery, an apple, one frozen banana, and a splash of apple cider
Next on the list is a quick side salad made with lettuce, bell pepper rings, shredded cheese and a cucumber from my garden.
Three more bags of greens were washed, chopped, and bagged for winter smoothies.
For lunch this week I made a quick baked potato. Sprinkled some cheese on there and a dollop of sour cream. Classic.
Quick boost for after my workouts this week, hard boiled Springdell eggs with a sprinkle of s&p.
Last, but certainly a winner at my house was the spaghetti squash with garlic, crumbled bacon, and Parmesan cheese. Yum!
Now off to Jess’ kitchen to see how things are going:
Hello, my friends! I was not nearly as creative as the Bucks when laying out my fruits and veggies, but I do have a nice applevalanche waiting to happen on my counter at the moment! This week has been so busy that the slow cooker has been pretty much working round the clock. Now that I have some meals stockpiled for the rest of the week, I can get going on some slow cooker applesauce with this bounty.
Beets, glorious beets! I have a lot to cook from the share box, along with those from my plot at the Community Gardens. I give the beets a quick rinse and scrub for obvious patches of dirt, but don’t go too crazy cleaning the outside. I toss them in the roasting pan (when I have enough to crowd the pan, like I do today) and after a quick drizzle with olive oil I seal the pan tightly with foil. Into the oven at 375 for about 45 minutes or until they are just fork tender, and then a quick trip into a pot of cold water. The skins then rub right off leaving clean and delicious beet underneath. Slicing them with goat cheese and balsamic glaze is one of my favorites, but there are many other options to enjoy them from this state. Beet cupcakes and borscht also come to mind.
As I said above, the slow cooker has been busy! Here is some Springdell chicken and potatoes with my own carrots. A formula of Springdell honey, garlic, soy sauce and ginger was applied before closing the lid to the cooker. Dinner was as easy as one….
The breasts from our Springdell chicken also spent some time in the slow cooker, after being drizzled with a barbecue concoction of apple cider vinegar, Worcestershire sauce, ketchup, barbecue sauce, brown sugar and a dash of hot sauce. A few hours on high and the chicken was tender and easily shreddable.
Here is a barbecue pulled chicken sandwich with a side of creamed swiss chard and beet greens.
The slow cooker came in handy one more time as I made a bit of a sloppy joe type substance of diced eggplant, the last of my roasted cherry tomatoes, some recently made tomato sauce, some onion, and a mix in of some of the barbecue sauce and chicken leftover from one of those giant pulled chicken breasts. This kept day 3 of chicken new and exciting for the fam.
Finally, some roasted habanero buffalo wings a la Springdell. I’ve said it before and I’ll say it again – The Springdell chicken is the gift that keeps on giving! These babies were HOTTT! A great way to devour some watermelon and cukes quickly!
On that note, we’ll see you tomorrow for the 14th “tell” of the season, and we look forward to reviewing this week’s share box in it’s entirety! Until then, sweet and savory dreams!