Hi everyone, Jess here to present the 5th CSA pickup of the Springdell season!
corn!- butter beans
- slicing cukes
- cabbage
- zucchini
- golden zucchini
- garlic scapes
- broccoli leaves
- kale
- lettuce
I skipped the flower share today because I was running a little short on time. I’m hoping to stop by Wednesday for some seafood and maybe grab a few PYO flowers at that point.
I was excited to see broccoli leaves in the share, and with some Springdell hot Italian sausage in the fridge I decided to whip up some stuffed broccoli leaves.
In the sauté pan i added a finely chopped onion and began to cook it for a few before adding the sausage. I once the sausage was browned and the onion tender, I added a pint of tomatoes from last season’s summer share. Next, some steamed jasmine rice joined the party. Meanwhile, I de-stemmed the broccoli leaves and blanched them for about a minute to make them more pliable.
The mixture was a bit watery from the tomatoes (which was fine, I needed liquid and would have added some broth or wine otherwise) so I strained the liquid back into the pan and put a couple of spoonfuls of strained stuffing (and some Mozzarella house Bocconcini) on each leaf before rolling.
I had more stuffing than I did leaves, so I just set the rolls right back into the pan with the more liquidy stuffing. A cover and a gentle simmer was underway. While the rolls simmered (I also sprinkled a little herd nerd SPICE on top because why not), I boiled some corn for a few minutes, then removed it and blanched the butter beans in the same water as a timesaver.
Here is the final product! I was able to reserve the rogue stuffing in a bowl for the kiddos (the broccoli rolls scared them, but the stuffing itself didn’t).
A quick reminder about Family Night at Springdell, coming up on July 21st! I’ll unfortunately be unable to attend, but can attest that it’s a lovely way to spend a Saturday evening, and hope you can make it!
How are things going on your end? As always, I love to hear from you!