Hi everyone! It’s hard to believe that the end of the year is almost here. Only 14 posts to go, and we’ll have completed our goal of a full 365 days together enjoying delicious Springdell CSA food. We won’t be stopping there, our goal has been met but our journey continues! We have big plans and are working hard behind the scenes to update the site. We are looking to make it a more interactive and user-friendly experience! If all goes well, we’ll be launching the new and improved CSA365 website on January 1st of 2016. Looking forward to another year of enjoying delicious local food from Springdell and beyond! We hope you’ll continue on this journey with us!
Let’s take a little trip through Jess’ kitchen.
Okay so these beauties here aren’t from my kitchen, but from a friend and fellow CSA member’s kitchen. Sugared cranberries! I ate half of this dish and finally had to shut myself off. My friend is willing to share her recipe with all of us when the cranberries roll back around! I can’t wait!!!
The sugared cranberries from my friend were from her cookie swap party, which I was fortunate enough to attend last weekend. It was a delicious good time!
I even won “most delicious cookie”! Check out the swag bag I got to take home! I was rather proud as if you follow this blog, you know I am clearly NOT the baker of our duo, or of anybody’s duo, trio, or otherwise. The recipe that I used was from our buddies over at Sally’s Baking Addiction, for Raspberry Almond Thumbprint Cookies. I totally owe them this win. Also, local raspberry preserves put these over the top I think.
My finally spaghetti squash went into another serving of Spaghetti Squash Pad Thai. I just love this stuff and thankfully the fam does as well.
I thawed some of the peach tomatillo salsa I made with Summer CSA ingredients this week. *Sigh* I miss summer…
I scored this jar of Boston Burger Company Inferno Habanero Salsa from Sarah’s CSA box (I traded her for some sweet relish as the Bucks are not into spicy stuff). The caption on this jar reads “consume within 10 days of opening”. I was dubious I’d do just that, but alas, it’s already gone. It was the perfect blend of heat and flavor, neither being compromised. Farmer Jamie, you can send the Anderson’s a jar of that anytime you want!
While we are on the topic of spicy condiments, this Dr. Rub’s Code Blue BBQ sauce is so good! If you don’t like spicy, probably not your thing, but if you do, look out! With Raspberry Puree Preserve as the first ingredient and Thai Ghost and Habanero chili peppers as the last, there is a sweet heat that has a spot on balance. We enjoyed it on BBQ chicken this week (which we devoured before I got a photo) and on several baked potatoes along with blue cheese and other combos (seen here with ground pork).
I was not only on a spicy condiment kick this week, but also a baked potato kick. I’ve eaten one almost every night as a midnight snack! Here’s one topped with ground pork, sour cream and the BBCo salsa.
Finally, Springdell ground beef, mushrooms, garlic and onions went into this spicy version of my meat loaf. I even threw in a cubed cream soda parsnip I had leftover from dinner recently.
Let’s turn it over to Sarah and see what’s cooking on her end of things:
Another busy week here in the Buck house. Living in a house with three boys there is always tons of food prepared and consumed. Here are some odds and ends from my kitchen:
I had a head of garlic that had begun to sprout, so it was time to fill my house with the smell of roasted garlic. I think this is destined for some garlic bread for Sunday Night Dinner- stay tuned!
These beauties were diced and roasted, they turned into this:
A great side dish for our pork chops.
I took these dozen eggs and hard boiled them. We have been enjoying them for a quick protein packed breakfast or snack.
A few of my potatoes were rubbed with olive oil and salt and baked until crispy. Yummy!
Lastly, here is an update from my mini orange juice and zest cubes. They froze well and are in a labled zip lock in the freezer, ready for use.
See you all tomorrow for the “tell” post and then again on Saturday to “show” our next batch of Springdell goodness.