Now that the summer CSA is finished I can dig into the depths of the freezer to uncover hidden food treasures. It’s actually really rewarding to see my freezer full and all of my hard work paying off for my family.
After my last post with the idea of adding pesto, I knew I would be working with pesto sometime soon. It was just too hard to get pesto off of my mind. I’m pretty packed with a tight schedule today so it’s crock pot to the rescue. A Springdell meal will be served tonight, I love it!
I pulled out a container of pesto from this summer, a very large turkey leg from the end of the last winter share (that one got a bit buried!), four potatoes and one onion from storage. All of those goodies into the crock pot to cook for the day (5-6 hours). It’s as simple as just getting my hands in there and smothering all of it with the pesto, no other seasoning needed. Set it and let it go, the best types of meals.
After its time was up the turkey meat fell off the bone, so tender.
I gave it some time to rest before I pulled the meat off of the bone. Just until it was cool enough to handle. Separate the meat and set it aside. While that was cooling I put together a nice fall salad.
Springdell spinach, dried cranberries, and walnuts.
I topped the salad with sliced apples and the warm potatoes and turkey. It was really simple and very in season, fall on a plate.
In other news, Jess and I met with Jamie this morning and on our way out I picked up some decorative gourds to bring down to a good friend of mine who is the head chef at Woman’s Lunch Place in Boston. They will be using the gourds to make the place festive. Thanks go out to Jamie and Springdell for brightening up the ladies day.
Until tomorrow Springdell friends, Enjoy!