Hello everyone, Jess and Sarah here, recovering from our “vacation”. Vacation is a relative word, isn’t it? With small children, schedules, agendas, and clothes to pack and unpack, Sarah and I jokingly refer to our vacation as a “trip”. It’s fun, and adventure, but we often return more exhausted than when we left. It was a bonus to have the entire garden along for the ride with us this week! 
- butter and sugar corn
- Enjoyed with Amish Roll Butter
- Removed from the cob and added to a stir fry
- Cut into a kale salad with beet ricotta puree
- fall off the vine ripe melons
- Cubed and enjoyed, some frozen for later use (in smoothies)
- Melon Pops
- slicing cucumbers
- Refrigerator Pickles
- Enjoyed “as is”
- bell peppers
- Tomato sauce
- Snacked on raw
- added to tomato sauce for the freezer
- Red ones slated for roasting
- Summer veggie frittata
- tomatillos
- green cabbage
- Will be used tomorrow for Sunday Night Dinner
- Jess planning a batch of sauerkraut
- heirloom cherry tomatoes
- Snacked on
- Pasta sauce for the freezer
- apples
- A welcomed addition to my breakfast oatmeal
- Sliced for snacks
- beefsteak tomatoes
- Sauce for the freezer
- tomato sauce
- Tomato Basil Jam
- basil
- Kale & Corn Salad with Basil and Beet Ricotta Puree
- Added to a pasta dish while camping
- Tomato Basil Jam
- Summer Veggie Fritatta
- kale
- Kale & Corn Salad with Basil and Beet Ricotta Puree
- smoothies
- collards
- smoothies
- Summer Veggie Fritatta
- Watermelon
- Watermelon Mint Refresher
- Devoured on vacation
- Apples
- Added to oatmeal sliced with cinnamon
- Left on the counter and disappeared one by one
- 3 bunches of Kale
- smoothies
- Shredded and added to salads
- Eggs
- Summer Veggie Frittata
- Eggs in a nest
With the addition of tomatillos to the share boxes, we see some yummy salsa verde in our future! It’s also wonderful to see the apples coming in, especially after this wacky weather and all its casualties.
Let’s take a look at Sarah’s kitchen:
ok, you will have to forgive me this week. We were away and so busy enjoying ourselves that I didn’t get many photos taken. Never fear, we did enjoy our farm goodies. Here are a few shots I managed to take. I’ll get back on track now that we are home…I just need to get us unpacked!
A quick stir fry with some sliced beef and fresh corn.
A big pot of fresh sauce ready for the freezer.
Let’s take a look at what Jess has for you this week:
Let me just take this opportunity once again to thank the Red Raven, Springdell Farm, and the many more local farms and businesses that played a part in making the First Annual Springdell Farm to Fork Dinner a Success. Save the date for the October 1st as it sounds like there is a Springdell Potluck in our future!
Melon pops are always a summer hit, and a great way to preserve that sweet cantaloupe taste just a bit longer, especially when it’s tough to keep up with the bounty! Simply puree and freeze into your favorite popsicle molds. Honey can be added if you like that sort of thing, or even throw in a few mint and/or basil leaves during the puree to get yourself more of a grown-up version.
Here’s a quick shot of our salsa sampler that we brought on our boat trip on Tuesday. I’ve been putting salsa on everything, and loving every minute of it.
More Zucchini Brownies, I made 4 batches so far this season! The whole family loves this version from King Arthur -they are very rich, moist and chocolatey. I’m tempted to tweak my kale brownie recipe a bit to see if it’ll have a similar greeting from the family, the frosting puts these over the top.
Here’s a shot of the Zucchini Brownies freshly frosted, they are pretty irresistible, even for all the veggie haters out there.
Here’s my lunch during one of our trip picnics, a simple salad consisting of corn, kale, basil, and beet ricotta puree.
I was testing out some eggplant pizzas this week. These were from Julia Child’s recipe. They were good but I’ll want to make them again with a few tweaks (one being to not get distracted by the kids during the broiler part). Fellow Springdellian Betsy B. shared a great looking one for bell pepper pizzas this week as well! Thanks, Betsy!
All the fresh ingredients needed for this version of Salsa Verde. Though you can process the ingredients raw, I find it worth taking the time to grill up the veggies before the puree.
The obligatory tomato meat sauce photo, featuring all Springdell ingredients, so you just can’t go wrong!
Have I shared about these peppers that are dangling off of my houseplant? (It’s a fake plant in our sunroom, which is why it’s so green despite the drought.) The sunroom heat is great for these little peppers, and they are making lovely decorations as we wait for them to dry out for winter use. Try this with any of those little peppers you may have left on the counter.
Today I came down with a really bad headache that knocked me out for the rest of the day. Consequently, I didn’t get to make the Tomato Basil Jam or the Roasted Red Peppers I was hoping to get to today. In the meantime, I wanted to share this recipe in case anyone else wanted to try it. If you do, please report back and let me know how it is! Pics are especially welcome!
That’s it from us for today, we’ll see you tomorrow for Sunday Dinner at Sarah’s house, that is if she recovers from her multiple baking events today, and I from my headache. Until then, thank you for joining us, and sweet and savory dreams!