How fortunate we are. I’m hearing a lot of local CSAs have already ended, and here we are with some lovely fall bounty ahead of us! Thank goodness the rains are finally coming, hopefully enough to provide some relief for our weary farmers.
Let’s take a look back at box #16:
- butter and sugar corn
- Enjoyed as-is, and some frozen for the winter
- Blanched, sliced off the cob and used in soups for the freezer, and lunch bowls
- pie pumpkin
- Pumpkin Curry (recipe forthcoming, Jess is working on the slow cooker version, but the full-on version is scrumptious)
- Low Sugar Pumpkin Muffins with Cream Cheese Frosting (suggested by Fellow Springdellian Mandy C., thanks Mandy!)
- Pumpkin Pie
- Roasted Pumpkin Seeds
- Still waiting for use at Sarah’s house, but it made a great centerpiece at the dining room table this week!
- red kuri squash
- Hardening for storage (but if you’d like a recipe, Jess LOVES this recipe)
- Still waiting for use at Sarah’s house
- In green smoothies with apples and spinach
- Tofu Bibimbap with Spinach and Grated Butternut Squash
- Spinach salads
- Spinach strawberry banana smoothies
- Spinach omelettes
- APPLES! (Marshall McIntosh & Cortland)
- Apple Pie Filling for 2 later pies
- Cinnamon Crumble Apple Pie (adaptation)
- Breakfast almost every day, as well as lunch boxes!
- roma tomatoes
- Still on the counter (with the end of tomato season in sight, Jess wants to savor the last of them as slowly as possible)
- Sauce in the freezer for Sarah
- Kale Caesar Salad
- Shared with Sarah’s neighbors
- Pumpkin Curry and Noodle Wraps
- In Kale Caesar Salad
- Salads with grilled chicken
- Blanched and frozen for winter smoothies
- Saved, likely for sauerkraut at Jess’ house
- Still waiting for use at Sarah’s house
- Tote of Baldwin apples
- Tote of honey crisp apples
- In salads!
- Caramel Apple sauce to top ice cream!
- Those not used in recipes were enjoyed as-is. Loving apple season!
Our Veggiescope is back up and running! Please check out our updated posts for the following veggies:
Now for a quick trip through Jess’ kitchen:
Hi everyone! I loved using some of the apples in crisp salads throughout the week. This salad had a balsamic and blue cheese thing happening, along with some hard boiled eggs.
The apples have been wonderful, but the first sugar pumpkin of the season is the big feature of the week in the Anderson household. I had some fun with a pumpkin Massaman curry which was to die for. I’m going to see if I can pull off a slow cooker version that holds up, and will be posting it soon!
So creamy and full of autumn flavors, served on jasmine rice, and in lettuce wraps with rice noodles, this curry was good, I believe even for those with a curry aversion.
The second third of the pumpkin went into a pumpkin pie.
As suggested by fellow Springdellian Mandy C, I tried these pumpkin muffins with cream cheese frosting. Thank you, Mandy!
Because of their low sugar content, I didn’t feel so bad about sprinkling some of Ben’s Maple Sugar on the top. These won’t last long around here.
Earlier in the week, I tried a tofu bibimbap with spinach and grated butternut squash.
Here you see Beef Barley Soup and Caesar salad. The Apple and Cinnamon Crumble Pie won’t be ready until tomorrow’s Sunday dinner post, but I can’t wait to share the details of this delicious soup and the pie with you tomorrow for our Sunday dinner post! Oh oh and I got my meat share today too! Lots of fun awaits!
Now onto Sarah’s Kitchen:
Vegetable Stew and Spinach Salads was our Sunday Dinner last weekend. I enjoyed the remainder of the stew for lunch the next day, and Alex brought the salad to work Monday morning. We love leftovers!
Apple dessert with puff pastry and a caramel drizzle. Seriously, isn’t apple season the best!
Here is a quick peek at one of our smoothie days. This was a daily treat this week: Strawberry, banana, and spinach. Yum!
Would you believe I am still using up summer squash? It has been in my lunch daily for over a week and I’m still a few away from the end. This is some Summer squash and corn with a bit of Amish roll butter. I served it with some freshly sliced mozzarella and quinoa for lunch.
A good chunk of my time this week was freezing soups. This was a batch of veggie, noodles, and roasted chicken thighs. I also made a tomato based veggie soup with Springdell shredded beef. The freezer is looking good!
Finally, we wanted to show you a sneak preview of things to come at the farmstand.
We’re gonna have some fun with this one soon. Until then, sweet and savory dreams!