Hi everyone, Jess here with the final-final! It’s the end of this season’s Winter CSA! Let’s look at how we enjoyed the last of the yummy food items:
- potatoes (2 varieties)
- Mashed with Blade Steaks and Mushroom Gravy
- bok choy
- Springdell Meats (I got bacon!)
- Bacon Wrapped Sea Scallops
- Rendered Bacon Fat used with Golden Roasted Cabbage
- dairy from Tully Farm Dairy (I got low fat milk and heavy cream)
- Homemade Vanilla Ice Cream
- leaf lettuce (2 varieties)
- Surf and Turf Lettuce Wraps
- Tower Root Beer
- Enjoyed as-is
- Root Beer Floats with Homemade Vanilla Ice Cream
- sweet potatoes
- Microwaved and sliced with butter
- Some in the potato bin awaiting use
- bean sprouts
- Surf and Turf Lettuce Wraps
- Bean Sprout Omelette
- cabbage (one purple and one green)
If you’ll recall, Saturday’s dinner in the Anderson household consisted of bacon-wrapped Jordan Brother’s scallops.
The kids are still convinced that parsnips are simply carrots and that I’m just being fancy with the name. They can call them whatever they want, I’m just happy that they eat them (a little butter and maple syrup go a long way in this department).
On Sunday, we made short work of the fresh lettuce and sprouts and whipped up some deconstructed lettuce wraps, surf-and-turf style.
The quick pickled bok choy and radish was great with the lettuce wraps, a perfect compliment to a beefy-leafy dish.
Lettuce wraps are great because you just prep things and then your dinner guests can pick and choose how they want to devour what’s on the table.
A quick teriyaki marinade was great for both the steak and the salmon. (I accidentally overcooked my salmon -I have a tendency to distract easily, and singe things on a regular basis… In the interest of keeping it real, I included a pic of my overcooked salmon.)
On Tuesday, we had some delicious blade steak with mushroom gravy. You’ll see I linked to the cube steak recipe, because the recipe is identical aside from the cut used and the longer simmering time. I always find blade steak a little tricky…. You can cook it very slightly and have it be wonderful, or you can simmer it until the collagen breaks down and have a fork-tender piece, but if you don’t get it right using the first method, it can be a tough cut. I usually just plan for the longer simmer and it usually works out the best in my household, particularly as I’m usually derailed by distractions while cooking.
The rest of my week was spent on school vacation, so lots of dining out. I was remiss in photographing my root beer floats, but I will say this- The only thing better than Tully Farm’s ice cream is home made ice cream made with Tully Farm’s heavy cream floating in some Tower Root Beer.
That is about it from me for now! As the sun starts I’ll be working my way through the pantry, chest freezer and cold storage and will post on the Facebook page as I do so. I’ll see you at the beginning of the Spring CSA! Until then, sweet and savory dreams to you!