Hi everyone, Jess here, honored to present you with the second CSA pickup of the season! Here is the product of all that hard work. Many thanks to our beloved farm family for all that you do to keep us well fed.
Look at these lovely fruits and veggies!
- This particular box was eaten as-is on the van ride home
- Collard Greens
- Heirloom Scallions
- Bulbs steamed in the One Pot Salmon
- Greens Frozen, some used in Yogurt Herb Dip and some used in One Pot Salmon Sauce
- Snow Peas (Edible pods)
- Some were intended for the One Pot Salmon recipe, but the kids ate them all
- Stir-Fried with Tofu and Garlic Scapes
- Rainbow Chard
- Sautéed with Springdell Garlic Bulbs and Scapes
- On burgers
- In Egg Salad Wraps
- Dino Kale
- Dorothy Greco’s Kale Chips
- Stems frozen and used in smoothies
- Strawberries eaten as-is on a second trip
- On buttermilk pancakes made with Four Star Farms Pastry Flour
- In a simple egg salad with mayo, PYO dill, dijon mustard and vinegar
- In Pancakes
- Hard-Boiled for Kids’ lunches
All other veggie scraps composted unless otherwise noted.
In my never-ending quest to find recipes for the greens that my family will like (and keep on liking), I tried out this recipe for kale chips from Fellow Springdellian Dorothy Greco and found it to be quite tasty! I had crunchy almond butter on-hand and used this instead of the cashew butter, the crunch was pretty great. Unfortunately, I thought I snapped a photo but it looks like I didn’t. I’ll have to make another batch because I ate them all before my family had a chance to try them. Thanks so much for sharing this one, Dorothy!
That’s about it for this week’s Tell! I hope you are enjoying this real-time check in. Remember, if you’re feeling overwhelmed with any particular veggies, get in contact with me, chances are you are not alone! Also, the Veggiescope is back up and running, and can be an invaluable resource, as it’s a virtual veggie-pedia for any veggie you may be struggling with. Check it out!