The “show” – Springdell Summer CSA pickup #15


I saw a post by Jamie on Facebook mentioning that cranberries had arrived at Springdell, so I was on the lookout today when I picked up my share.  Cranberries are so beautiful, these did not disappoint.

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They are for sale at the farm stand today, go ahead and grab some!

Take a look at what share box #15 has to offer.  We will be cooking up a storm his week!

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  • 5 Bianca rosa eggplant
  • 6 poblano peppers
  • 2 delicate squash
  • 6 big potatoes
  • 10 Cortland apples
  • 8 onions
  • 1 bunch lacinato kale
  • 1 bunch of dried corn
  • 1 red kuri squash
  • 1 dumpling squash
  • 1 sugar baby melon
  • 3 mini pumpkins
  • 1 acorn squash

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  • 1 red kuri squash
  • 4 big potatoes
  • 4 poblano peppers
  • 6 onions
  • 4 heirloom eggplant
  • 10 Cortland apples
  • 1 bunch of rainbow chard
  • 2 delicate squash
  • 3 mini pumpkins
  • 1 bunch of dried corn

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  • 2 bunches of kale
  • 1 green cabbage

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  • 2 watermelon
  • 6 Macoun apples
  • 1 pt Concord grapes 

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  • 1 bunch of flowers
  • 1 bunch of dried corn
  • 1 gourd for decorating

There you have it, fall in a basket.  As we progress into the season with lots of pumpkins, gourds, squash etc. I would like to remind you of a tip CSA365 mentioned in earlier months, the importance and ease of first day prep.  A lot of these fall veggies have longer cooking times and a bit more prep time as well.  On pickup day, or sometimes the day after, I take the time to get everything in order. I start by organizing the fridge.  Make space, find any of those veggies that got shuffled to the back and put them to use.  Then I start preparing all of the veggies from the new share.

If you already have the oven going why not get a bunch done at once!  There is no need to bake 3 squash on 3 different days, who has that time? So, half your pumpkins and squash and get them roasting on lined baking pans.  Wrap your beets or other root veggies in foil and roast them at the same time.  If you are like me, then you are on the go all the time.  I wanted to share with you my dinner last night and how quickly it came together.

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What you see is a grilled pork chop with acorn squash purée and an apple pie compote.  Sounds good?  It tasted good too.  While my chops were on the grill I grabbed my acorn squash that I had pre cooked on my prep day.  I was not burning my fingers as I tried to scrape out the goodness into the blender, plus number one.

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Scoop the cold squash into a blender and purée with a little bit of cream.

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Onto the stovetop with some spices appropriate to the meal, heat it up and done.

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Apple pie compote was also done on prep day.  All I did on prep day was chop apples, cook them down a bit with a few tablespoons of water and some spices.  Thicken it up with some cornstarch and water mixture at the end and done.  So today I warmed some up and it was ready to top my chops.

Basically, in the time I spent grilling my chops, everything was done.  It was a fall meal my family could enjoy, put together in just minutes on a weekday.  So go ahead and prep ahead!

Until tomorrow friends, 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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