The Springdell Show and Tell – Spring Jumpstart CSA Pickup #4

Hi everyone, Jess here. The Summer CSA season is just around the corner now, and exactly when it will begin at Springdell will be decided by Mother Nature giving the nod of approval to Farmer Jamie. Those enrolled in the Springdell Summer CSA will then receive email notification(s) from Farmer Jamie regarding start date, orientation info, etc. If you’re new to this process, keep an eye on your inbox, but please be patient. As many long-time shareholders can attest, Mother Nature may leave us in suspense for a spell, but it’ll be worth the wait!

Meanwhile let’s take a look at this week’s Jumpstart CSA, the 4th of the Springdell Spring season.

  • Spring Garlic – We’ve been sprinkling the chopped stalks on our lunchtime noodles this week. Farmer Jamie likes to grill the stalks from her spring garlic (totally trying this), or you can try a Spring Garlic Pancake? Click here and scroll past the large garlic bulbs to see many spring garlic uses that will take you into the summer months!
  • Lettuce – Tender and beautiful heads this week!
  • Asparagus– If you missed it last week, might I suggest this Asparagus Tart using puff pastry, brought to my attention a few seasons back by fellow Springdellian Dawn DeMeo. If you’re feeling super creative, this Asparagus and Potato “Cake” may be the prettiest thing I’ve ever made. Or, try my absolute favorite, this Creamy Spring Soup, which uses leftover asparagus steps for a delicious stock! If you don’t have Marscapone on hand for this recipe (as I don’t at the moment), try 4 parts cream cheese to 1 part heavy cream. They are also great in salads!
The kids had some simple baked fish sticks made with panko and farm stand cream, flour and cod. They love plain baby spinach and I’m not complaining… The “grown-ups” enjoyed something a little fancier without too much hub hub.
This was a quick and simple dinner this week. I used a couple of juice and zest cubes from the Winter CSA oranges, but the farm stand still has some citrus if you’d like to avoid the market entirely.
Blanched asparagus with the raw scallops it then dotted with an orange butter mixture and wrapped in parchment.
The parchment keeps things mess free and adds a nice element to presentation.

Baked Citrus Scallops and Asparagus in Parchment

This makes dinner for 2 in a little about 15 minutes, adapted from the cookbook “Spring”.

  • 1 package Jordan Brothers Scallops
  • 1 bunch Springdell asparagus
  • 1 tablespoon orange juice
  • 1 teaspoon orange zest
  • 1 generous pat Amish Roll Butter (maybe 2 tablespoons) softened
  • Salt and pepper to taste
  • (Optional-2 tougher outer stalks of spring garlic)

Preheat oven to 425

Snip asparagus into bite-sized pieces (save tough ends for spring stocks)
Blanch for one minute, drain and set aside

In a small bowl, combine juice, zest butter, salt and pepper, mashing together with a fork.

Cut 2 squares of parchment paper and place on a baking sheet. Divide the asparagus and scallops in the center of each square. Dot each with butter mixture.

If using, add a garlic stalk to to top of each for aromatics.

Fold and pinch the parchment closed so that none of the juices escape.

Bake for 7-10 minutes. Place packets on plates and serve. (Be careful of heat when snipping open.) Enjoy, and see you back here next week for another edition of the Springdell Show and Tell!

About Jess

Jess Anderson is the creator of CSA|365 and is passionate about the local food movement. A long time member of Springdell and a busy mother of two, Jess loves keeping her family fed by honest local food.

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