The “Tell” – Springdell Summer CSA Pickup #17


Hello to our Fellow Springdellians and locavore friends!  We are celebrating our transition into full-on fall in style.  Let’s review our bounty for the week and how we enjoyed it!

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All veggie scraps composted and/or fed to the chickens unless otherwise noted.

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Thanks for celebrating this week’s CSA with us!  Want to do it again tomorrow?  Tune in for our “Show” of the Springdell Show and Tell!  Now for a quick word from Jess:

Hello there!

Today I’m sharing sort of an extension of yesterday’s “Honorable Mentions”, as I got so carried away with the kale I didn’t touch on some of the other delicious items in this week’s share box!  

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Actually, these poblanos were from the swap box rather than the share box, but I was happy to give them a home. I charred them on the grill before peeling, then stuffed them with Monterey Jack cheese and leftover shredded chicken breast. Baked at 350 for about 30 minutes, they were a melty piece of heaven. Go Poblanos!

imageThe rest of my peppers were chopped and placed in the pressure cooker with      a medium onion and chicken breast for 10 minutes with a “natural” release of pressure at the end (versus a quick release). image I learned this recipe from my friend Emma who grew up eating it in Columbia (and still loves it which says a lot).  Many pressure cooker recipes call for a bit of water when you cook it, and I’m always leery when I just place these ingredients in the cooker as-is and set the timer, however she always reassures me (I text her for support every time I make this) that the moisture from the veggies and chicken is just enough and no water need be added.  It comes out perfect and moist every time, and I’m starting to become a believer!

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My red cabbage was finely shredded and went into my first attempt at RotKohl, a braised German cabbage, similar to sauerkraut. Here you see the cabbage, 4 diced apples, 1/2 teaspoon of cinnamon, 1/4 cup of brown sugar, a healthy pinch of allspice, and about 3/4 cups of organic and unfiltered cider vinegar. There’s about 1/2 cup of water in there as well.  Oh and a pat of Amish Roll Butter, just because.

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I simmered this up for about 30 minutes and left it on the turned off stove when I went to pick up the kids from school.

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I came home to this! It has a lovely blend of sweet and sour flavor, which might be considered overpowering on its own. This would be killer with a nice wurst. I read that braised cabbage freezes well and so I’ll put this on ice until I pick up some kielbasa. To be continued!

I have a crying boy that doesn’t want to sleep and is due for some Mommy cuddles, so until tomorrow, my friends, sweet and savory dreams to you!  

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