Hello to our Fellow Springdellians!
Today is our first “Tell” of the Summer CSA season Springdell Show and Tell. You may recall that last week when we picked up our share, we had a “Show” of what was in the share box.
Today, we’ll recap where the items we received were used:
- strawberries (with extras in the Super Fruit share)
- Strawberry Ice Cream 2 Ways
- Strawberry Aqua Fresca
- Strawberry Rhubarb Crisp
- Power Smoothies
- Some didn’t make it home, they were eaten in the car!
- heirloom lettuce
- Topped with Rhubarb Vinaigrette and assorted nuts and cheeses
- Pulled Pork Fixings
- crimson rhubarb
- Rhubarb Vinaigrette
- Rhubarb Chutney (see below)
- Strawberry Rhubarb Crisp
eggs
- Kale Quiche with Purple Potato Crust
- Hard Boiled on Salad
mixed salad greens
- Side Salads with various toppings
- Salad accompanying Sunday Dinner
- kale
- Kale Quiche with Purple Potato Crust
- Stems and some leaves used in Power Smoothies
- from the herb garden
What a great start to the Summer CSA! Though it’s manageable at this point, our boxes always seem to get heavier throughout the season. We’ll be chatting about freezing, pickling, fermenting and otherwise preserving some of these lovely fruits and veggies along the way. Please feel free to comment and check in with how things are going on your end!
And now, for a short blurb from Jess:
Looking for something tasty to do with your rhubarb but getting a little overloaded with dessert options? If not, check out these Sour Cream Rhubarb Squares from a post back during the cold winter months (rhubarb freezes nicely). If you are looking for a dessert alternative for your rhubarb, why not try this chutney? It is adapted from an old version of a Williams-Sonoma cookbook called “Spring”.
Start with 6 tablespoons of red wine vinegar, a dash of ground cloves, a more generous dash of ground ginger (I substituted about 3 gratings of a large piece of ginger that lives in my freezer), and 1/4 cup of raisins (golden preferred but regular are just fine, too). Bring the mixture to a boil in a small saucepan, then reduce to a simmer for about five minutes before adding in a generous 1/2 pound of rhubarb, trimmed and cut into 1-inch pieces.
Cook for about another 20 minutes, or until the rhubarb softens and the liquid is almost evaporated.
Cool and serve. It will be most pungent if served the same day, but I’m going to let the flavors mingle for a spell before serving. Stay tuned!