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!
- butternut squash
- acorn squash
- Slow Cooker Winter Squash and Apple Soup
- One in cold storage for later use
- 1 bunch of leeks
- Potato Leek Soup
- Still in Sarah’s fridge, to be used soon!
- radishes, watermelon radishes
- heirloom onions
- 5 banana peppers
- Pressure Cooker Chicken with Peppers and Onions (see below)
- wax beans
- Steamed with a sprinkle of kosher salt and butter sauce
- red cabbage
- German Red Cabbage & Apples (Rotkohl- see below)
- collard greens
- Passed along to a friend training for the Spartan Race, with an extra boost of strength and energy packed into each leaf!
- Collard Greens Rolls for the freezer
- poblano peppers
- Stuffed with chicken and Monterey Jack (see below)
- Enjoyed by Sarah’s neighbors
- Swiss chard
- Sautéed with Butter Cream Sauce, again (it’s just so good!)
- Swiss Chard Sandwich Melts
All veggie scraps composted and/or fed to the chickens unless otherwise noted.
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:
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!
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!
The 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). 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!
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!