Today is the “Tell” of our Springdell Show and Tell, and once again it’s time to tell you how each veggie was used in our kitchens this week!
- Swiss chard
- Jess gave hers to her mother and grandma, who sautéed it in garlic butter
- Sautéed with butter and garlic, then tossed into pasta
- Kale (red Russian, Winterbor, Lacinato)
- Kale Brownies
- Kale Powder
- Stems frozen for Smoothies
- Kale side salads
- Melons (Heirloom Honeydew, Cantaloupe, Watermelon)
- Watermelon Gazpacho
- Honeydew and Cantaloupe cubed and set out at our group campout family breakfast
- Infused water with watermelon, and watermelon juice
- Sliced and enjoyed as is
- Smoothies
- Corn
- Jess was boring and ate it boiled and on the cob every day while camping
- Corn Casserole
- Sweet Potato and Corn Summer Chowder
- plum tomatoes, salad tomatoes, heirloom tomatoes
- Tomato Sauce
- On Grilled Cheeses
- On Tomato Sandwiches
- In lunches with hummus
- Tomato and cucumber salad
- 6 jingle bell peppers, Hungarian wax peppers
- cabbage
- Asian Peanut Slaw
- Slaw to accompany sloppy joes with Springdell beef from the freezer
All veggie scraps composted unless otherwise noted.
Hooray for rain! It’s easy to look at wet weather as a good thing, especially when your food depends upon it! We look forward to seeing you here tomorrow for the 13 pickup of the 2015 Summer CSA. In the meantime, here’s a word from Jess:
We are getting near the end of the season with our herb bed, so I thought I’d share another idea for the mint. Take roughly 1 part each of water, mint, and sugar, and bring it to a small boil for maybe a minute or so, stirring to ensure the sugar dissolves. Strain out the mint and you have a tasty refreshing addition for tea, on melon, as a little dip for lamb, a drizzle for berries, there are so many possibilities! It’s so simple and quick to make. I made some on the camp stove as you can see here. It was great for tea and as a drizzle on the cantaloupe. I hope you like it!
