The “Tell” Springdell Summer CSA Pickup #12


Today is the “Tell” of our Springdell Show and Tell, and once again it’s time to tell you how each veggie was used in our kitchens this week!

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All veggie scraps composted unless otherwise noted.

Hooray for rain! It’s easy to look at wet weather as a good thing, especially when your food depends upon it!  We look forward to seeing you here tomorrow for the 13 pickup of the 2015 Summer CSA. In the meantime, here’s a word from Jess:

We are getting near the end of the season with our herb bed, so I thought I’d share another idea for the mint. Take roughly 1 part each of water, mint, and sugar, and bring it to a small boil for maybe a minute or so, stirring to ensure the sugar dissolves. Strain out the mint and you have a tasty refreshing addition for tea, on melon, as a little dip for lamb, a drizzle for berries, there are so many possibilities! It’s so simple and quick to make. I made some on the camp stove as you can see here. It was great for tea and as a drizzle on the cantaloupe. I hope you like it!

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