Honorable Mentions – Springdell Summer CSA Pickup #18


Hello everyone!  Today, we share our “honorable mentions” of the week, those dishes that didn’t make it into their own daily post, but were still yummy.  

Here’s what else was happening in Jess’ kitchen this week:

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Along with a dairy-free potato leek soup, I brought these apple roses to a Halloween Party this weekend.

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For those of you that haven’t seen these out on cyberspace, just Google “Apple Roses” and you’ll find several recipes and videos. They are easy and fun to make with the kids!

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This is beginning of a slow cooker chicken broth, using a lovely Springdell chicken carcass, some shiitake mushroom stems, outer onion peels, carrot nubs and tops, and leek greens that I had been keeping in the freezer for such an occasion. Along with a bay leaf and some Scarborough Fair herbs, this will be utterly flavorful the next day.

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For Meatless Monday, I worked with a Spaghetti Squash Pad Thai recipe that was shared on the Springdell CSA Facebook page by a Fellow Springdellian. This was quite yummy, and I’m going to be sad when the last of the spaghetti squash is eaten this season.

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Here we are processing 6 jars of applesauce and 2 jars of cranberry sauce. I was feeling a little overwhelmed by the number of apples I had picked and received, and now that my counter is clear of them, I am missing those red beauties. I am grateful to now have a way to enjoy them through the year!

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I had mentioned in yesterday’s post that I am on a bacon kick, having thawed a pound from my Meat Subscription recently. If the bacon and leek pasta wasn’t proof enough, here are some roasted cabbage wedges draped in bacon. This idea came from Fellow Springdellian Susan MacDowell a few seasons back. If things are drying out while roasting, I just drizzle a little chicken stock over things. This makes sweet and flavorful cabbage!

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With the last of my bacon, I tried out this Kickin’ Collard Greens recipe.  Though it was good, I think next time I might leave out the red pepper flakes until the end and let folks season to taste. I love spicy food, but the red pepper flakes against the smoky bacon flavor of the collards was a bit overpowering for me. I’ll try this one again as the rest of the flavors made for fine comfort food!

Now a look into Sarah’s kitchen this week:

As I sit writing my part of the honorable mentions I am snacking on shredded chicken with horseradish sauce, thanks again to the Springdell Poultry Harvest.  This bird is keeping my family happily fed this week!  I look forward to sharing a casserole recipe with you soon that uses the last of my chicken, some leeks, potatoes and more!  You will find it at the end of the “show” post on Friday.

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This is not so flattering picture of a steak and cheese quesadilla.  I topped one half with grilled green peppers and the other half with sautéed Swiss chard.  Finished off with drizzled cilantro lime crema.  Delish!

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Once these wax beans were cooked up I tossed them with some Amish roll butter and freshly grated Parmesan cheese. A quick and easy side dish.

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I love to make sweets, this is what I turned some of the cranberries into, oatmeal cranberry cookies.  They are so good, soft and very flavorful.  Nothing like fresh ingredients to wake up your taste buds!

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Speaking of sweet, I need to give you the update on my chai spiced apple butter ice cream.  Here it is churning away in the machine, an action shot.  It tasted as good as the name.  If you don’t own an ice cream machine, it’s something to consider.  There are so many different farm flavors that can go into an ice cream.  I’ll post a recipe next time I make brown sugar sweet potato ice cream!

What have you been doing with your items as the Summer CSA season is beginning to wane?  As always, we love to hear your questions, comments, and ideas!

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