Hello everyone, Jess and Sarah here. Our apologies for getting this blog post out so late on a Saturday night, we’ve updated our software and there are a few glitches we’ve been trying to un-glitch. Consequently, we will be unable to update our 2 Veggiescope items tonight as regularly scheduled. We are, however, diligently working on the issue and hope to get some updated veggie descriptions up very soon, and apologize for the inconvenience this may cause.
In the meantime, hope you had a moment to get over to the Springdell farm stand this weekend for Customer Appreciation Weekend! Lots of fun, exciting and mysterious goings on that you don’t want to miss! Please also note that the Farm to Fork Dinner is on Thursday, Jess will be in attendance with her better half and hopes to see you there to enjoy some amazing local food and pairings! Please click on the link for further details, or message me anytime!
Let’s take a look at what is in our very full share this week:
- 12 Butter and Sugar Corn
- Boiled and eaten with Amish Roll Butter, on and off the cob
- 1 Melon
- Cantaloupe Pops
- Melon Salsa (Stay tuned tomorrow!)
- Eaten as is for just about every meal of the day
- 2 Golden Zucchini
- Sliced and sauteed with garlic and herbs
- More Zucchini Fudge Brownies!
- 3 Classic Eggplant
- Frozen into cutlets for winter use
- Grilled
- 1 box of Cherry Tomatoes
- Tomato Basil Salad Dressing
- Sautéed in a garlic white wine reduction for pasta
- 10 Red Potatoes
- Red Skin Potato Salad
- Still in storage as the Anderson household has been working on eating Community Garden tomatoes
- 20 Jalepeno Peppers
- Lots of salsa, (both tomato and and melon varieties)
- Frozen for winter use (some blanched, some frozen raw, Jess will report back in the fall/winter as to which are tastier)
- Shared with Sarah’s neighbor
- 6 Peter Piper Peppers
- Sliced and eaten with hummus
- Added to tomato sauce for the freezer
- Frozen into pieces, some halved and frozen
- 3 Onions
- Salsa (melon and tomato varieties)
- Tomato Sauce for the freezer
- 10 Beefsteak Tomatoes
- Salsa
- Tomato Sauce
- Vitamix Tomato Sauce
- Sliced on Grilled Cheese Sandwiches
- Tomato sandwiches (tomato, a pinch of mayo, nothing else required when the tomatoes are this flavorful!)
- 3 Heirloom Tomatoes
- Tomato, Basil, Mozzerella
- Salsa
- 1 Slicing Cucumber
- Munched on for lunch
- 1 Bunch of Beets
- Summer Borscht
- Beet greens boiled until tender, drained with a pinch of salt and melted butter (a tribute to Nan, Jess grew up eating them this way)
- Roasted and drizzled with balsamic glaze and fresh basil
- 1 Bunch of Carrots
- Eaten with hummus
- 1 roasted with Community Garden Fingerlings, the others eaten raw by the kids
- Carrot top pesto was planned but Jess didn’t quite get there in time this week, so the tops were shared with our cow friend
- 1 Bunch of Dill
- Potato Salad
- Sprinked on white fish
- Summer Borscht
- Some dried for later use
- 1 Bunch of Basil
- Tomato, Basil, Mozzerella
- Tomato Sauce for the freezer
- Sprinkled on Beets with balsamic
- a vase of basil (now complete with roots) sits on Jess’ counter and is clipped here and there for different recipes, the flowers were harvested and the seeds shaken out of the pods for next year’s use
- 1 Honeydew Melon
- Sliced and enjoyed
- An amazing breakfast smoothie
- Melon Salsa (tune in tomorrow for details!)
- Frozen in chunks for future breakfast smoothie use
- 1 Box Early Macs
- The perfect size for the little guy’s snacks
- 1 bunch of Kale
- Smoothies
- Kale Caesar Salad
- 1 bunch of Collards
Our Veggiescope items are on hold for this week, but it seems like a good time to recap the recipes we’ve showcased over the past week:
Collard Green Noodles with Homemade Thai Peanut Sauce
Spicy Sausage in Creamy Tomato Sauce
Now, let’s take a look at what’s happening in Sarah’s kitchen:
Roasted beets with balsamic glaze and fresh basil.
Potato salad with hard boiled eggs and the amazing fresh dill.
These melons this week were amazing. The pieces my kids didn’t eat were thrown into a smoothie for my husband and I, it was wonderful!
Veggies with red pepper hummus…yummy
Golden Zucchini with garlic and herbs, a really nice side dish.
Here’s a quick trip through Jess’ Kitchen:
Hi all! I feel like this week I was a drag as far as cooking. I had measured my share box poundage this week, and the weight (including swap box items and add-ons) was just under 48 pounds of food! Given all of the offsite family functions, vacation plans, etc, I was heavily reliant on the freezer to preserve this week’s bounty. (Had I had more time, Baba Ganoush and Ratatouille are totally in-season recipes this week!) It feels a bit like cheating just freeing it all up, but it certainly won’t feel that way come fall and winter! Having fresh frozen food on-hand is so useful, especially when seasons don’t quite jive.
This salsa is a perfect example! I was able to use some of the cilantro cubes I preserved earlier in the season to make with these fresh veggies, it was absolutely divine.
The amount of fresh chunky salsa consumed in this household this week was off the charts. Here it was enjoyed on eggs, huevos rancheros style!
A couple of quick meals this week involved a quick sauté of the cherry tomatoes along with peppers, garlic, fresh basil, oregano and a splash of white wine.
Though the week consisted of many meals away from home, that didn’t stop me from to-go containers of salsa, kale Caesar salad, collard green noodles, cukes, summer borscht, and the list goes on! Pictured above is some of the kale Caesar in one of the containers, which is so very good!
One of our few meals at home, including turkey, kale salad, corn off the cob, beefsteak tomato slivers, roasted carrot and potatoes.
Here are some of the eggplant cutlets being prepped of winter storage along with peppers (purple and jalapeño), tomato sauce, salsa, and green beans (from the Community Garden) were amongst those beautiful veggies preserved to enjoy another day!
Here are some beets, roasted and ready for the summertime borscht.
Here are the beet greens, a childhood favorite of mine.
Finally, here’s a picture of Nan on her electric scooter today, helping to harvest 19 pounds of blueberries today from Durochers farm in Litchfield, NH. Though the droughts have shrunk the size of the berries, the taste was still there. Together, we picked 19 pounds (down two pounds from last year) and headed home to freeze them up for smoothies and desserts!
That about wraps up our week! Here’s hoping these little smatterings of rain begin to make a positive impact for our famers. Thank you for tuning in, and we can’t wait to see you tomorrow for our Sunday Dinner post!