Hi everyone, Jess here, freshly home from a camping weekend, and ready to report my real-time adventures with this week’s CSA box!
- Lightly boiled and buttered
- butter beans
- Lightly steamed and buttered
- slicing cukes
- Sliced, of course!
- Shredded in a simple slaw with a Community Garden carrot
- Zucchini fritters (with Mozzarella House Bocconcini)
- golden zucchini & patty pan squash
- Hanging onto these, but try this one for zucchini or slice patty pans lengthwise for patty pan pizzas!
- garlic scapes
- Aromatics for baked salmon
- broccoli leaves
- Stuffed with Springdell hot Italian sausage and sautéed onion
- On burgers, tacos, and in lunch wraps
- black raspberries
- These didn’t make it off the table. My eight year-old ate them all- again!!!
All veggie scraps composted unless otherwise noted.
On Tuesday, some kale brownies were on their way to the fridge for the upcoming camping trip. I just love how so much kale can disappear deceptively into deliciously dark chocolate brownie mix. This works for zucchini, too, stay tuned!
I made a quick stop to the farmstand on Wednesday for some salmon and haddock. The garlic scapes baked with the salmon made a flavorful addition! Try poaching the salmon with delicious aromatics! If you’re looking for something more creative to do with your garlic scapes, this hummus shared by fellow Springdellian Kerry W. is a keeper!
Thursday I went for this viral video sent to me by my dear friend Cyndi M. I think it was a joke, but I couldn’t resist trying it as I had all the ingredients (including the fresh Mozzarella) on hand!
I used a mandolin slicer to slice them thin, and my slices were a bit stiff, but a peeler didn’t seem like it was going to work so well. I think a quick trip for the slices through the microwave would have made them a bit more pliable. Either way, of course these were amazing, they are deep fried!
On Friday, we were camping, and a simple cole slaw with Springdell burgers made for nice dinner after a long day of traveling! There are several cole slaw recipes on CSA365, and each one appeals to me in different ways, but I was really feeling this old fashioned one for this trip.
On Saturday, I took the remaining shreds from my zucchini fritters (yes it’s true, only about half of my zucchini slices were actually fritter-worthy) and I sautéed them on the camp stove with some Springdell ground beef. My rough taco seasoning mix is about 1 tablespoon chili powder to 1 teaspoon cumin.
So delicious, especially with the last jar of last year’s Salsa Verde. Now these are green tacos!!! Thanks to fellow Springdellian Mira G. for reminding me of how good tacos with summer veggies can be!
The traffic was pretty ridiculous coming home and consequently I didn’t get to my patty pans and remaining zucchini yet, but I think a casserole of some sort is in their future. Here’s one from the Food Network, shared by fellow Springdellian Ann B. Thanks, Ann!
I didn’t get to the PYO flower garden this week, but they are looking lovely and I’m happy that the got a good dose of rain! While I was eating tacos up north, there was a family night scheduled a Springdell! Did you get to go? If so, how was it? Please feel free to drop me a line and let me know, I always love to hear from you! Meanwhile, looking forward to seeing you back here in a few hours, sweet and savory dreams!