Hi everyone! Jess here to bring you today’s “Tell” of the Springdell Show and Tell. I’m currently laying in a tent in the middle of the woods and typing this on my phone, and I apologize in advance for any formatting issues that may ensue therein. Even out in the elements, the Show and Tell must go on! Hopefully this post will find you well, and be relatively readable.
Remember this shot with the lambs from the beginning of the week? So many fresh goodies!
I couldn’t fit all the greenery and the lambs into the photo. Let’s see where all this beautiful produce went this week!
- Enjoyed as-is (one box didn’t even make it home from the farmstand)
- Kale and Very Berry Smoothies
- More camping Strawberry Fool
- After dessert, the half gallon mason jar was rinsed and in went the caps for a camper’s version of Farmer Jamie’s Strawberry Cap Water
- Sugar Snap Peas
- Napa Cabbage Picnic Salads
- Trimmed and served as an as-is side dish
- Garlic Scapes
- Oriental Cabbage
- Pak Choi (Bok Choy)
- Rainbow Chard
- Collard Greens
- Ham Hocks and Collard Greens (recipe forthcoming)
- Kale and Berry Breakfast Smoothies
- Leaf Lettuce
- Sweet and Sour Lettuce (recipe forthcoming)
- More delicious Strawberries
- Collard Greens
- Ham Hocks and Collard Greens
- Micro Radishes from Johnny Putt Farm
- Sprinkled on Swiss Chard Soup and Collard Greens as Garnish
- Tossed in with random salads
- Scrambled with Garlic Scape Pesto
- Scrambled with Garlic Scape Pesto and micro radishes
- remainig eggs were scrambled for yesterday’s camping breakfast, with remaining strawberries as a side (a beautiful camping platter of yellow and red)
In honor of Meatless Monday, I made a White Bean and Swiss Chard Soup for dinner, the recipe adapted from Gwyneth Paltrow’s cookbook “It’s All Good“. She’s right, it is very good, especially with freshly picked swiss chard! Despite the healthy and vegan ingredients, it’s got a very buttery quality to it, which really works with the barely wilted chard leaves. This soup didn’t stick around long.
Tuesday I whipped up a Springdell Smoked Pork Hock and Collard Greens for the first time. It won’t be the last. SO GOOD!
Heres a quick tip for removing the ribs from your collards- kitchen scissors!
I saved the ribs of the swiss chard for this staple recipe (my mother’s favorite). The ribs are my favorite part of the chard. So flavorful!
Garlic Scape Pesto is another new recipe this week. Like the Ham Hocks and Collard Greens, I always knew Garlic Scape Pesto was something worth trying, but I haven’t gotten around to it until now. Let me tell you, I’ve been putting this stuff on everything! I mixed it into some sour cream for a great dip, I smeared it on a grilled cheese sandwich, I tossed it with a bit of the kid’s leftover mac n cheese, a morning egg scramble with micro radishes… It’s forgiving and delicious! Process herbs into it such as dill or basil if you like. Switch up the pine nuts for sunflower seeds or pistachios. Make it your own! Not eating it fast enough? Freeze it into little cubes for a simple flavor punch later in the season!
The family and I were leaving for camping on Thursday morning, so I had to come up with a quick plan for all of these vibrant greens! Wednesday afternoon was spent packing up the gear and also bagging up different types of salads for the trip. As we are are spending a spell at a wildlife sanctuary on the Cape, and since those Wellfleet Bay mollusks are calling my name, I thought some salads would be a good accompaniment.
I tried a double batch of this salad from Simply Recipes.
Here’s the sweet sesame dressing ready to go. (Note that when tossing these salads, I recommend using a little dressing to start and only adding what you need, I found less was more with this dressing.)
Here is the Bok Choy Salad ready to go on the camping trip. We took it on a beach picnic yesterday, and I could just toss everything right into the bag with the choy and shake it up!
Here we have the (sideways photo of) creamy sweet and sour dressing for the sweet and sour lettuce. I always like this one on any lettuce that I accidentally let wilt. Seems almost like a waste on this vibrant crispy lettuce though. I’ll plan to post the recipe when I’m out of the woods, so if you have any leftover lettuce by then, you’ll have a backup plan.
This sideways pic below was a quick midnight snack Wednesday night, made with leftover cabbage and lettuce. A simple toss with homemade peanut sauce. You can mix a bit of rice vinegar into the sauce to make it more dressing-like, but I didn’t bother, it was gone in 60 seconds. Another great one for all these greens is Asian Peanut Slaw.
That’s about it for me this week. Due to the circumstances, my recipes were pretty salad-heavy, but if you are looking for more of a meal, you can always search Veggiescope for the ever growing encyclopedia of ideas for each veggie! If you are stuck on a particular veggie, feel free to contact me, I’m happy to help!
In Springdell news, if you eat met it’s a great time to ask Jamie, Ashley or anyone at the farm stand about the Meat Subscription deal- one free month of meat awaits!
Thanks for reading, and please, as always, do check in with your ideas anytime, as 200 kitchens are better than one! Enjoy!