Good evening! Today we ventured home from our trip to Maine and started to settle in back home. It’s a perfect time to look back at our week, the fun we had, as well as the food we enjoyed!
- butter and sugar corn
- corn on the cob, served as is
- salad and slicing cucumbers
- Smoothies
- Sliced for the kids (the grown-ups, too!)
- Taco fixings
- cabbage
- Destined to become a slaw this coming week at Sarah’s house
- Jess will be going for Asian Peanut Slaw and Cabbage Soup
- heirloom, beefsteak, Roma and cherry tomatoes
- Summer Vegetable Parmesan Bake
- Springdell BLTs
- Those not used were diced and frozen for the winter, up in Maine, and transported back home in Jess’ coolers
- Taco fixings
- Sliced for Sausage Sandwiches
- Diced and added to Scrambled Eggs
- melon
- Smoothies
- Fruit Salad
- Cantaloupe Honey Popsicles
- Sliced and cubed for eating
- tomatillos
- golden zucchini
- taco fixings
- Mixed Veggie sides
- bell peppers
- eaten as is
- Diced and added to Scrambled Eggs
- Jess saved hers for Stuffed Peppers
- carrots
- Roasted with Maple Butter
- Carrot Top and Basil Pesto
- eaten as is
- Mixed veggie side
- radishes
- beets
- roasted the sliced on a salad with goat cheese crumbles and drizzled with balsamic glaze
- Stems were cooked with Swiss chard in a butter cream sauce
- lacinato kale
- Kale and Sausage Soup
- Kale chips and kale powder
- Smoothies
- Chopped and frozen for winter
- lettuce
- Springdell BLTs
- Topping for Sausage Sandwiches
- Taco Salads
- peaches
- Peach Tomatillo Salsa Verde
- enjoyed as-is
- beans
- frozen for winter
- steamed
- zephyr squash
- Mixed veggie sides
- eggplant
- Look for Sarah’s post tomorrow!
- Parmesan Veggie Bake
- Swiss chard
- Leaves and stems were cooked in a butter cream sauce
- chopped and frozen for winter
All veggie scraps were composted unless otherwise noted.
What an adventurous time we had with our share boxes this week! We had fun up north, but are also looking forward to cooking back in our own kitchens again. Until tomorrow’s CSA pickup day, here is a quick word from Jess:
For those of you that venture into the pick-your-own herb garden at Springdell, have you checked out this herb?
It’s catnip! Before the season goes by, it’s a great one to partake in. I know what you some of you may be thinking. “But Jess, why would I partake in catnip, I have no cats!” That’s ok, we humans can also enjoy catnip! I’m not suggesting you sprinkle it on your kitchen floor and roll around until you get loopy, but perhaps a nice catnip tea!“Tea?!!?! You can’t be serious.” Oh, I’m serious. In fact, the night before leaving for vacation, I had a cup.
Simply dry out your catnip in a dehydrator, or using a bit of time in the oven on a cookie sheet at a very low temp until just crispy. I made this batch alongside some kale for chips and kale powder – it was a multitasking moment.
Next, grab your tea bulb and insert your gently crumbled catnip along with any other herbs you may enjoy.
Steep your tea for a few and enjoy. In the interest of exploring its flavor, I didn’t mix any other herbs in this time. Pure catnip tea tastes reminiscent of thyme to me. I might try some lavender or anise with it next time. 
There will be a next time, as this tea is similar to a “sleepy time” tea and it’s medicinal effects were most desired: to facilitate a good night’s rest before our journey north the next morning. Normally, I’m up late the night before any vacation, checking and double checking bags, generally worrying that I’m forgetting something, etc. Not this time, thanks to catnip tea! Thank you, Springdell!
There will be a next time, as this tea is similar to a “sleepy time” tea and it’s medicinal effects were most desired: to facilitate a good night’s rest before our journey north the next morning. Normally, I’m up late the night before any vacation, checking and double checking bags, generally worrying that I’m forgetting something, etc. Not this time, thanks to catnip tea! Thank you, Springdell!