The “Tell” – Springdell Summer CSA Pickup #18


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Hello everyone, Jess and Sarah here.  Did you make it to the ‘Dell for the Halloween bash today?  If so, we hope you had as much fun as we did!  If not, do tune in tomorrow where we will recap some of today’s fun festivities.  Thank you to Jamie and our Springdell Farm Family for sharing this little piece of heaven with us!

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  • 1 Sugar pumpkin
  • 1 Butternut squash 
    • Slow Cooker Butternut Squash Massaman Curry
    • waiting for use at Sarah’s house
  • 3 Acorn squash
    • 1 roasted and pureed for pumpkin pie
    • 1 roasted and served drizzled with maple syrup
    • Storage for the winter 
  • 1 Red Kuri
  • 3 dumpling Squash
    • Biding their time on Jess’ counter
    • Secorating Sarah’s table right now- very festive!
  • 15 Macoun Apples
  • 1 bunch of kale
    • Apple and Kale Smoothies continue at Jess’ house
    • kale Cesar salads
  • 1 lettuce
    • lunch salads

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  • 1 big bag of spinach
    • Wilted Spinach Scramble
    • Egg whites and spinach 
    • Spinach and shaved steak 
  • 1 bag lettuce
    • Crab Cake Salad
    • lunch salads

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  • Golden
  • Empire
    • Eaten as is
    • Apple pies

Today’s Veggiescope update includes:

Now for a quick trip through Jess’ kitchen:

Hi everyone!  Jess here.  How are you?  Most folks I’ve asked lately have responded with something like, “good, but busy.” If you are amongst the currently busy crowd, I can wholeheartedly relate. I feel like fall tasks and shifting schedules have dwindled the cooking time this week, but that doesn’t mean we can’t whip up some goodies!  Let’s see how things went.

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All week long I’ve been barreling through the kale and apples.  A few leaves of kale, 2 apples, 1 cup of kefir, some powdered peanut and ice have made for a quick and simple daily power smoothie. 

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With one of my dinners this week I had forgotten to thaw my Spring’DellMonico steak. As you by now are well aware, this is not my first time botching a perfectly fabulous meal plan. I quickly took it out of the freezer and soaked it in its clear bag in warm water for a few minutes before slicing it thinly.  (The good thing about forgetting to thaw meat is that it slices thinly much more easily than if it were fully thawed.  I then quick marinated it in a mixture of soy sauce, brown sugar, garlic and grated ginger.  A flash in the pan and we had teriyaki, enjoyed with sautéed butter cabbage, smashed potatoes and a quick salad. It’s not an ideal way to enjoy such a fabulous cut of meat, but make no mistake that it was still quite delicious, and despite forgetting the thaw, this meal was doable in 30 minutes!

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I roasted my pumpkin pretty early on in the week, just to have it ready for puree. I wasn’t sure what I’d use it for, but knew that it would go to good use somewhere.  While I was at it, I tossed an acorn squash in the mix, because if taking the time to roast one thing, might as well roast something else as room permits. Adding the acorn squash to the pumpkin when pureeing was a great way to maximize pumpkin flavor.  This easily made enough filling for 2 pumpkin pies

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Alas, I pureed the last of my tomatoes into a quick Vitamix sauce.  This went right into the freezer and a 40 minute simmer on the stove will bring it back to life beautifully come winter. 

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Wednesday I went to Springdell for Jordan Brothers Seafood and decided to try the crab meat.  They made for lovely crab cakes atop a bed of field greens.

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Thursday I pulled out a Pork Chine Roast that I had been thawing since Tuesday and threw it into the slow cooker for this family favorite, Char Siu pork.  Slivered apples were a welcome addition.

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The buttercup squash went into another slow cooker curry experiment.  It’s pretty good but I really want to get this recipe right before I put it out there.  Meanwhile, if you’re wondering about the best way to cut a turban or buttercup squash, cut the little bottom piece off (it’s all seeds) and then scoop out from the middle.  This variety of squash is killer, very buttery and dense in a good way.  

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Our little decorative pumpkins and gourds are enjoying their time brightening our walkway.  Upon closer examination of this photo, I may have even inadvertently put a dumpling squash there…

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Here is what’s been cooking in Sarah’s kitchen…

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I tossed some spinach with a quick herb dressing and got a nice crust on some seasoned Springdell shaved steak.  This was SO good, a quick and easy dinner before we ran out to one of our many soccer practices.

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I finally got to my buttercup squash!  I know this is one that is not a “keeper” so it was on my list this week to cook it up.  It was quite flavorful and I found it to have a buttery texture.

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Here are the loaves of gluten free pumpkin bread.  Only three made it to the photo, one of them was devoured before it was even cool!  I mean really, who can resist warm pumpkin bread on these chilly days we have had?

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My last share this week is some candied Springdell bacon.  To make that even more tempting…it is being cut and placed on top of spiced cupcakes with a maple cinnamon frosting.  Yes.

Thanks for joining us this evening!  We hope you’ll tune back in tomorrow, where our regularly scheduled evening is pre-empted by the Westford Community Garden potluck dinner.  We hope to see you then, until tomorrow, sweet and savory dreams!

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