Hello to our Fellow Springdellians! Another week has passed, and it is time for another “Tell” of our Springdell Show and Tell. We’ve had some beautiful colors in the share boxes this week. Let’s take a look at where our share box items were used over the week:
- butter and sugar corn
- Boiled for 6 minutes and devoured with Amish Roll Butter… again!
- Frozen for later use
- Husks were used in Tamales with Salsa Verde
- Corn Cobs were used in Corn Cob Jelly
- Enjoyed with herb butter
- Creamy corn salad
- bag of heirloom lettuce mix
- Sweet and Sour Lettuce
- Side Salad with Tamales
- slicing cucumbers
- Side Salad with Tamales
- included in chicken salad wraps
- included in featured weekly smoothie
- zucchini
- stuffing squash
- watermelon radish
- heirloom cherry tomatoes
- Side Salad with Tamales
- Enjoyed as-is
- heirloom scallions
- Chopped and frozen for later use
- Bulbs used in Soy Sesame Noodles
- Included in chicken salad wraps
- In the Squash Stuffed with Leftover Pork and Veggies
- peaches
- Enjoyed as-is
- Peach Ice Cream
- Peach Pie
- golden plums
- Enjoyed as-is
- tomatillos
- Salsa Verde
- Still waiting to be used at Sarah’s house
- collard greens
- Soy Sesame Noodles
- Frozen for winter smoothies
- red Russian kale
- With Collard Green Soy Sesame Noodles
- Stems used in Morning Smoothies
- Frozen for Winter Smoothies
- winterbor kale
- In Kale Salad with Quick-Pickled Watermelon Radish
- Stems used in Morning Smoothies
- Used in Featured Weekly Smoothie
- lacinato kale
- Kale Chips
- Stems used in Morning Smoothies
- bag o beans
- banana peppers
- an unbelievable bit of deliciousness shown tomorrow in the “Show” post
- eggs
- Scrambled for kids’ breakfasts
- Zucchini Parmesan Fries
- Deviled eggs
All veggie scraps were composted unless otherwise noted.
This week flew by faster than we could keep up it seems. Thank goodness for that chest freezer in times of abundance! We’ll be so grateful for it when the winter approaches.
And now a word from Jess:
As I finally shred up my cabbage for experimental Crabapple Caraway Sauerkraut (more on that at a later date), I thought I’d review the ideas from Fellow Springdellians on the Springdell CSA Facebook page. This will allow those that aren’t on Facebook to see what the Farm Family is cooking, as well as provide a more searchable inventory of Springdellian-Tested recipes. Simply come to CSA365, and enter your veggie/recipe into the “search” bar to create a list of posts with your veggie/recipe in it! This will circumvent the need to scroll (and scroll and scroll) to locate that recipe on Facebook that you remember from months back.
Photo by Kelly O.
Kelly O. tried some summer squash and onions for a yummy looking side dish, and peaches for a yummy looking dessert!
Photo by Kelly O.
We had some other great ideas shared for the peaches. Ann B shared her guilty pleasure of these scrumptious looking Peach Streusel Muffins from Sally’s Baking Addiction. The sweet vanilla glaze looks like it takes these over the top!
Gluten sensitivity got you down? Try this Gluten-Free Peach Cobbler from King Arthur Flour that Jennifer S. brought to our attention. It looks sure to please!
Still looking for ideas for kale? Ann B. tested and approved this Ginger Beef Mushroom and Kale Stir-Fry from Gimme Some Oven. This one’s a keeper!
Photo by Ann B.
How about them zucchini? Ann B. also tried out the fabulous combo of zucchini and Parmesan this week. (Ann, you’ve been busy!) Check out Five Heart Home’s Baked Parmesan Zucchini Rounds.
Dawn Demeo posted this idea a season or two ago. There is a reason it is back with a buzz, it is mighty good! Check out Saveur’s Mexico Salsa Verde Aguacate. (Springdell carries avocados from a reputable farmer friend from time to time, so this can be a total farmstand experience!)
Photo by Olex C.
Maybe try that with chips, then break into this number for dinner! Olex C. Chicken Ranch Taco Salads with Pico de Gallo (featuring dell tomatoes, onions, and lacinato kale).
Betsy B also shared a versatile recipe for white bean chicken chili that might enjoy a dollop of salsa verde!
Yet another option, Alissa shared a link to Chicken Enchiladas with Roasted Tomatillo Chile Salsa– from the Food Network. Another Fellow Springdellian tested and approved this one as well!
Photo by Calli Q.
Calli Q. scrambled some eggs with kale, Amish roll butter, onion, summer squash, kale, cheese, and a pepper. This dish is totally old school cool.
Photo by Christine Nordhaus
Christine Nordhaus got her kale on with this Caesar number, NY Sirloin, corn on the cob and grilled tomatoes. She was also kind enough to share some choice eggplant recipes from NYtimes.com.
A collective and sincere thank you to all of you for sharing these ideas, and for making my mouth water!!! See you tomorrow for our 9th “Show” of the Springdell Show and Tell.