The “Tell” – Springdell Summer CSA Pickup #9


Hello everyone, Jess and Sarah here for the “tell” of the Springdell Show and Tell.  As we type, it is raining outside, let us hope it provides some moisture for our farmers!image

We were so excited to be joined by the Jordan Brothers at the farmstand this Wednesday, and now every Wednesday, from 2-6pm.  Hailing originally out of Boston and now out of Brockton, this family run business is in it’s second generation, providing the freshest seafood to the Springdell farmstand, picked up from Boston fresh daily, delivered packed in ice and in refrigerated trucks.

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Danny is a neighbor of the Jordan brothers family, one of the only non-family employees in this multiple generation business.

A quick reminder, if you haven’t picked up your tickets for the first annual farm to fork dinner happening on Thursday August 25th, there is still time!  The ticket includes cocktails and a succulent five course locally sourced meal complete with beverage pairings. It is shaping up to be an incredible event and we hope to see you there!

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Afro Man aka “Fred” hanging out this week at the farm stand.

Let us revisit what we cooked up this week:

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  • butter & sugar corn
    • Boiled and buttered
    • Added to Sarah’s stuffed pepper mixture
  • red watermelon
    • As-is, delicious
    • Check in to see how Sarah uses hers for Sunday dinner tomorrow
  • beefsteak tomatoes
  • heirloom cherry tomatoes
    • Caprese
    • Garden Salad
    • Enjoyed as-is
    • Roasted with basil
    • Honey Roasted (recipie to come soon!)
    • Also coming tomorrow for Sunday Dinner!
  • oriental eggplant
  • bell peppers
  • banana peppers
    • Garden Salads
    • Stuffed and wrapped in bacon
  • jalapeno peppers
  • salad cukes
    • as-is and in garden salads
  • golden zucchini
  • heirloom collard greens
    • Braised with Onion
    • Stewed collard greens and tomatoes
  • kale

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  • 2 bunches of zinnias
    • Jess shared with family and friends
    • centerpiece on Sarah’s dining room table

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  • heirloom cherry tomatoes
    • Caprese
    • Garden Salad
    • Enjoyed as-is
    • Roasted with basil

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This week in the veggie scope we highlighted:

Here’s a quick peek into Jess’ kitchen this week:

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This spicy eggplant with garlic sauce was rather impromptu and I didn’t follow a recipe, this is the closest recipe description I could find.

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Many of my ingredients this week went into the Portuguese Baked Eggs. Here you see salad onions, garlic and peppers.

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Next, a layer of beefsteak tomatoes, basil,oregano, and an unseeded jalapeño.

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Finally, a layer of ricotta, eggs and cheese. Delicious!

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Here are some of those scrumptious Chatham scallops from the Jordan Brothers. I covered them with crumbled crackers, melted Amish Roll Butter, and nothing else. A quick bake and these sweet babies were ready to go!

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These jalapeño poppers were a hit, disputed, crunchy, spicy and creamy in all the right places.

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I was proud to present a CSA banquet to my dinner guests on Thursday, including watermelon, caprese salad, garden salad, kale Caesar refrigerator pickles, and Springdell burgers grilled to perfection. Even the vinaigrette was from the farmstand!

Let’s take a look at what Sarah had cooking this week:

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Big thanks to my neighbor, Sara, who helped me with my hot peppers….I can’t even chew cinnamon gum. She made this tomato, cucumber salad with grilled poblano peppers, basil, parsley, chives, and a balsamic reduction!

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Then neighbor Sara made this swordfish with grilled poblanos, thyme and rosemary.

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I can handle the mild banana peppers…I stuffed them with ricotta, mozzerella, chives, and fresh corn. Then of course I wrapped them in bacon. Sinful.

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I had a huge zucchini still in the fridge so I used the extra pepper stuffing and stuffed it for a lunch to split with my husband.

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This smoothie was awesome. I used mint from the pick your own garden, lettuce, kale, frozen mango chunks, chia seeds, and almond milk.

As always, please keep checking in and posting your comments and favorite home recipes so we can in turn share your great ideas with readership, we love to hear from you!

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