The “Tell”- Springdell Summer CSA pickup #4


Hi everyone!  Jess and Sarah here with the 4th “Tell” of the Summer CSA season!  How is everyone faring with the produce?  Keep us posted, we love to hear from you!  

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  • Butter and sugar corn
    • Eaten slathered in Amish Roll butter, along with another dozen  picked up at the farmstand
    • Butter and some fresh herbs at the Buck house
  • Slicing cucumbers
    • Eaten as-is, peeled and sliced for the kiddos
    • A few peels spent some time on Jess’ tired eyes before hitting the compost bin
    • Enjoyed with a splash of rice vinegar
  • Kohlrabi
    • Peeled, sliced and pan-fried, served with an egg for breakfast
    • Sliced into planks and dipped in hummus
  • Zucchini squash
    • Lasagna with Zucchini Noodles
    • Zucchini and Summer Squash bake
    • Steamed and tossed in a veggie wrap for lunch
  • Summer squash
    • Cubed into tomato sauce for the Lasagna with Zucchini Noodles
    • Zucchini and Summer Squash Bake
  • 1 Heirloom crookneck summer squash
    • Sliced and boiled with salt and butter for the kiddos
    • Steamed and tossed in a veggie wrap for lunch
  • 1 bunch of garlic
    • Lasagna with Zucchini Noodles
    • Mushroom Cream Sauce 
    • Sarah is hoarding her garlic to use in a salad dressing this week
  • 1 head lettuce
    • Lettuce Wraps with fresh Burrata, Garden Snap Peas and Sugar Bomb Tomatoes
    • Lunch salads
  • 1 bunch of basil
    • Tomato Sauce for the Lasagna with Zucchini Noodles
    • Lettuce Wraps with fresh Burrata, Garden Snap Peas and Sugar Bomb Tomatoes
    • Smoothies
    • Lunch Salads
  • 1 bunch of Red Russian kale
  • 1 bunch collard greens
    • Run through the pasta maker (angel hair setting, and sauteed with the Asian-Sesame Cilantro pesto from the Winter CSA)
    • Shared with Sarah’s neighbor

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  • Blueberries
    • Enjoyed as-is and in Smoothies
    • fresh topping for banana bread breakfast

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  • Eggs
    • Hard Cooked in egg salads, salads, sliced for the boy’s lunches, and tossed with leftovers
    • Scrambled for breakfast

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  • Giant bag of lettuce
    • Some for salads, some for Sweet and Sour Lettuce
    • Sarah and Alex enjoyed salads almost every day this week for lunch
  • Red Russian Kale
    • More Kale Brownies!
    • Stems Frozen and used in Smoothies
    • Massaged Kale Caesar salads

All other veggie scraps composted unless otherwise noted.

Updated on Veggiescope this week, we did some catch up work on some items in recent shares:

Here are the featured recipes for the week:

 

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Sunday Dinner – Shredded Beef and Rice

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Massaged Kale Salad with Strawberry Vinaigrette (pictured pre-tossed)

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Pan Seared Cod with Basil Sauce

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Zucchini and Summer Squash Bake

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

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Corn on the cob, grilled chicken and fresh lettuce wraps with Burrata, snap peas, sugar bomb tomatoes and butter lettuce.  This is a quintessential summer dish right here.

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What is Burrata, you may ask?  It’s available at the farmstand behind the counter, fresh from the Mozzarella House in Peabody.  It is fresh mozzarella bathed in cream and sheathed in deliciousness.  The light and lacy cheese that awaits you when you slice open a fresh ball of Burrata is like no other.  As the fresh tomatoes come into season, might we suggest picking one up from the farmstand?  (Please, before we eat it all!)  

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Jess tried a recipe of tomatoes sprinkled in sugar, which is a popular traditional recipe in China according to Jess’ friend from Shanghai.  It was pretty great with the “Sugar Bomb” tomatoes from the farmstand!

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This has been much of Jess’ lunch this week.  She boiled a dozen of her eggs, and has been using them as a quick protein boost, mixing into salads and leftovers, and slicing them up for the kids.  Here is some couscous and zucchini with hard cooked eggs and a bit of dijon honey mustard dressing.  A great impromptu lunch!

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If you have followed this blog since last year, you’ll probably know that Kale Brownies are a favorite of Jess’.  Family and friends don’t notice the kale, and she can fit a full bunch of kale into one pan before folks get suspicious.  Pictured here is Jess’ first batch of the season, which she botched.  (See the little green flecks?  You don’t see those when done correctly).  Doesn’t matter, even the botched batch was enjoyed.

Let’s take a look at what’s been happening in Sarah’s kitchen:

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I was a little behind on my produce this week so I had some catching up to do!  Above is a chicken (picture is from before I cooked it) I made in the crockpot with lemon, garlic scapes, and fennel.

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I caramelized some radishes in browned amish roll butter and a little brown sugar.

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The cucumbers were a huge hit with my boys, they went like candy!

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I made a batch of banana bread this week and here is a picture of the banana bread with some cream cheese and fresh blueberries from the super fruit add on.

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Alex and I had lunch salads all week.  Here is one of them with lettuce, mozzarella, sunflower seeds, and a rosemary balsamic dressing.

Reminder….

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We wanted to send a quick reminder about the Pick-Your-Own herb garden! When you pick up your share, don’t forget to swing by the herbs and take a sprig of this and a sprig of that to throw into your dishes!  Mint is a great dress-up for just about any beverage, parsley adds a great freshness to many dishes, thyme and mushrooms are a match made in heaven, chives on a potato or egg salad, the list goes on!  Impress your friends and family by garnishing a dish with an edible flower!  

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This week, Jess had a cough from all of these allergies, and so a great sleep aid has been sprigs of lavender and/or lemon balm with some mint in a bedtime tea.  Who needs sleeping pills or benadryl when you have fresh herbs and honey?

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Jess figured she’d take a pic of her daily smoothie.  Todays has frozen kale stems, the remaining handful of blueberries, strawberries frozen from earlier in the season, a banana, peanut butter powder, ice and kefir. 

Sarah will hop in here too with some smoothie shares:

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This one is blueberry, kale, yogurt, and cucumber peels

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This one is basil, lettuce, banana, and protein powder.

imageJess picked up some ‘shrooms from Elizabeth over at Fat Moon, pictured here are some oysters and shiitakes.  These puppies are going into tomorrow’s Sunday Dinner.  Tonight a scrumptious mushroom thyme cream sauce is in the works, not sure what she’ll do with it yet, either on cube steak or egg noodles, probably both.  Elizabeth has a surplus of fresh mushrooms at the moment, so feel free to shoot her an email if you’d like to pick some up!

Tune in tomorrow for Sunday Night Dinner and we will see you Monday for the Show post!

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