Hello, everyone! Is it really November already!?!? We’ll be sad to miss some of you at the farm stand for the usual CSA pickups as the farm hours change and the Summer CSA hibernates for another year. As of November 1st, the hours at Springdell are Friday-Monday 9-5pm. We are looking forward to bumping into some of you on these long weekends at the stand, especially once the Winter CSA starts up in only a couple of weeks! If you are part of the Winter CSA, be sure to get your milk orders to Jamie as soon as you can so that she can start lining up our fresh and delicious dairy treats. Get your veggie orders in for Thanksgiving fixins from the stand, and be sure to sign up for your 2016 Spring & Summer Shares, along with a Meat Subscription!
In the meantime, here’s a sneak peek into Jess’ kitchen for the week.
I’ve been slowly working on some beef bone broth, more details to follow once it’s ready!
These ebelskivers made with Spaghetti Squash, onion, spinach and cheese were quite tasty little buggers. A creamy spicy dipping sauce set them over the edge. If you don’t have an ebelskiver pan, no worries, just forego the filling and make little pancakes instead!
My first soup in the new vitamix did not disappoint. I used some of the dumpling squash and so the peels were able to be blended right in! So smooth and creamy, I now understand what the Vitamix hubbub is all about! As you can see I like my consistency a little on the thick side, but a little extra veggie broth could thin it out if you like it more soupy.
Here is the Rotkohl I thawed from the last red cabbage we got. It is excellent next to a Springdell sweet Italian sausage, and the frozen/thawed version tasted as fresh as when I made it!
Much of the broccoli has been cut up raw into little tiny trees and enjoyed by my boys as “broccoli crunchies”. The fresh farm broccoli is missing that radish-like bite that sometimes comes from a not-so-fresh stalk. Here are some steamed “trees” and baked oven fries we enjoyed this week.
Come take a look at what’s been cooking in Sarah’s kitchen:
I had some extra spinach and ricotta filling so I tossed it with some pasta and shredded carrots for a great lunch!
Fish tacos were served for dinner one night this week. I quickly cooked up some red cabbage, but not too much. It provided great flavor and crunch!
Smoothie of the week was simple. Frozen strawberries, pear, and spinach. I could drink this one every day!
My crockpot chicken thighs with broccoli was the gift that kept on giving! I used my leftovers on a bed of spinach for lunch the next day!
Tonight we enjoyed a crockpot dish which had carrots, potatoes, pork, and cabbage. Yum! Gotta love the slow cooker!
See you tomorrow for our final Tell of the 2015 summer season. Until then, sweet and savory dreams, fellow locavores!