The “Tell” – Springdell Summer CSA Pickup #1


Hello everyone!  Jess and Sarah here.  Happy Strawberry Festival Day!  

Let’s review how we used our first share box of the summer:

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  • 3 quarts of strawberries
    • “Jam berries” went into the freezer, then into power smoothies
    • Jess took a quart per day on every Strawberry Festival related errand, until they were no more
    • Massaged Kale and Strawberry Salad with Maple Soaked Rhubarb
    • Enjoyed at pretty much every meal in the Buck house!
    • breakfast berries and ricotta with mint sugar
  • 1 bunch of rhubarb
    • Peeled and dipped into Ben’s Maple Sugar
    • Massaged Kale and Strawberry Salad with Maple Soaked Rhubarb
    • Stay tuned for Sunday Night Dinner tomorrow to see where Sarah’s rhubarb went!
  • two bunches of red Russian kale
  • 1 head of pak choi

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  •  One dozen eggs
    • Easy Quiche
    • Breakfast at the Bucks, scrambled and pancakes
    • Chicken Cutlets

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  • 1 bunch of parsley
  • 1 bunch of kale
    • Kale, strawberry and banana smoothies in both houses!
  • 1 head of lettuce
    • Lettuce wraps with leftover chicken
    • salads with Springdell ham and snap peas from Sarah’s garden

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  • 2 quarts of strawberries
    • See above (all Jess and Sarah’s strawberries went the same way)

Here are the featured recipes this week;

Bok Choy with Sesame Soy Glaze 

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Also with some Fat Moon shiitakes thrown in (Jess loves this combo!)

Chicken Cutlets and Kale Salad

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Here are the ingredients that were updated in VeggieScope:

Here are some honorable mentions from the week:

Jess here, going on the rhubarb soapbox for a moment… I grew up eating raw rhubarb like celery.  My Nan would give me a cup of sugar for dipping and being a kid with a sweet tooth, I’d mostly treat the rhubarb as a tool for getting the sugar to my mouth faster.  (Doesn’t matter, ate rhubarb).  Today I couldn’t help but do the same thing.  I did, however, upgrade to the Ben’s maple sugar from a previous Winter CSA!

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Thinly sliced rhubarb. Marinated with a little honey lemon mixture, agave, or maple syrup, is pretty great. Toss on a salad for a little sweet and sour surprise!

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Here’s my party-for-one salad, featuring massaged kale, thinly sliced maple rhubarb, a simple vinaigrette of white wine vinegar, lemon juice, and oil, slivered almonds, and (I wish) goat cheese.  The balsamic glaze drizzle was unnecessary, but I have no regrets.

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Finally, a quick and easy quiche to catch up on my backlog of eggs.  The “easy” part this week was that I used a pre-made pie crust.  I rolled the pie crust into the plate and added some quick sautéed veggies (which today included one bunch of chopped parsley and a bunch of kale).  I whisked together eggs, some cheese and cream and poured it on top of the veggies in the pie plate. A quick bake at 375 for about 40 minutes and I had this!

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I also made one for the boys with simply eggs, cheese and cream.  It’s amazing how many raw greens they’ll eat, but put it in a dish like quiche and they often won’t touch it.  This one had a soufflé lift to it when it first came out of the oven.  

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Oh and the lettuce wraps!  I can’t seem to find my picture of those, but you can imagine.  Chicken, shredded kale quick wilted with garlic ginger and soy, set in the lettuce leaves.  Good stuff. 

That’s all the excitement from Jess’ kitchen this week.  Now let’s take a trip over to Sarah’s kitchen!

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The Buck’s enjoyed scrambled eggs with cheese and parsley.  Served with toast, tea, and cherries it makes a great start to the day.

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This is a fresh salad with snap peas from my garden as well as a sliced ham steak from the Springdell Spring meat add-on.  Served with a bit of rice and carrots.

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My breakfast berries with ricotta cheese and some mint sugar.  Yummy!

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Strawberry banana smoothies for the boys and strawberry banana kale smoothies for the adults.  Still working on sneaking kale in the smoothies for the boys.

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This was a breakfast for dinner for the Bucks.  Pancakes, Springdell Bacon, berries and scrambled egg whites.

That’s all for now everyone!  Tune in tomorrow for Sunday Night Dinner and again on Monday for the “show” post.  See you tomorrow!

 

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