It’s hard to believe that we are on week 13 of our Summer CSA! Despite the droughts and all of the contentious weather, we have a lovely bounty that continues to get heavier and more colorful each week:
Let’s review this week’s share and how we used it to feed our families.
- 10 banana peppers
- Ratatouille & Ratatouille Stuffed Squash
- Pickled Peppers
- Cherry Tomato Tomatillo Salsa
- Grilled eggplant and Roasted Pepper Sandwiches, Kale Pesto and Goat Cheese
- Stuffed and wrapped in bacon
- 12 butter and sugar corn
- Enjoyed as-is
- Sweet Corn Coconut Soup
- Frozen for winter use
- 8 Yankee McIntosh apples
- Baked Apples
- Enjoyed as-is
- Enjoyed with a dip of greek yogurt, honey, cinnamon and chopped walnuts
- Sliced and topped Sarah’s oatmeal
- 3 eggplant
- Grilled eggplant and Roasted Pepper Sandwiches, Kale Pesto and Goat Cheese
- Ratatouille & Ratatouille Stuffed Squash
- For use tomorrow at Sunday Night Dinner – stay tuned!
- bag of wax beans
- Steamed and served with Amish Roll Butter
- Pickled Wax Beans
- 10 tomatillos
- Cherry Tomato and Tomatillo Salsa
- Apple Tomatillo Salsa – recipe to come!
- 10 potatoes
- Chilled Coconut Corn Soup
- Still waiting for use at Sarah’s house
- 1 box cherry tomatoes
- Lunch Salads
- Sauce for the freezer
- 1 box salad tomatoes
- Cherry Tomato and Tomatillo Salsa
- Sauce for the freezer
- 3 summer squash
- Ratatouille
- Raosted for quick lunches
- 3 habanero peppers
- Cherry Tomato and Tomatillo Salsa
- Into the grown-up’s Ratatouille Stuffed Squash
- Shared with Sarah’s Neighbors
- 1 slicing cucumber
- Enjoyed as-is
- 1 head of lettuce
- Lunch Salads
- Burger toppings
- Pancakes
- Hard Boiled for Salads and Snacks
- 10 Blondee apples
- Cinnamon Sugar Apples to top our first day of school pancakes
- 10 Yankee McIntosh apples
- Baked Apples
- Enjoyed as-is
- Enjoyed with a dip of greek yogurt, honey, cinnamon and chopped walnuts
- 1 bag salad mix
- Lunch Salads
- 1 bag spinach
- Smoothies and Lunch Salads
- Spinach Ricotta and Pasta
It was Sarah’s month to pick up her meat share, so you will be seeing some of these meats in the coming posts!
Just a few reminders from the farm:
Save the date! A great time of the year for some fun in the Dell. There will be a potluck dinner, bonfire, music and laughter.
On October 15th, there is also the 6th Annual Halloween Bash in the Dell complete with Pony rides, Pumpkin Carving and Painting, Lighting, Halloween Games, and hayrides, a bonfire and more! BYOB for those 21+, costumes suggested!
Believe it or not it’s time to order your Thanksgiving turkey!
Let’s sneak a quick peek in Jess’ Kitchen:
Hi everyone! It was a colorful week on the Anderson’s plates. We loved the Apple Walnut and Dill Salad for our weekly dinner, complete with Springdell Corn on the Cob, Burgers and all the fixins. Don’t forget the refrigerator pickles!
We had Taco Tuesday, but I chose to break my taco shell in half and make more of a tostada salad type thing, complete with those yummy pickled peppers.
Here’s the colorful cherry tomato and tomatillo salsa. The black color from those dark cherries added an interesting color contrast. I’ve been putting this stuff on just about everything this week!
We were busy with all kinds of school activities this week, and one night had a late snacky dinner, complete with salsa (mixed with greek yogurt to curb the spiciness for the little ones) and apple slices with more greek yogurt, cinnamon, honey and walnuts.
This is a snapshot of Jess’ lunch for must of the week. All Springdell with the exception of the crutons!
I love ratatouille. I tried a new recipe that may be replacing my older version. With ratatouille, I find it’s very important to salt the eggplant first, as this part of the process removes any bitterness that would otherwise permeate the entire dish. With so many interruptions this week, this meal was made over the course of two nights. It was so worth the wait!
I mixed some leftover ground beef with the ratatouille, sprinkled with cheese and added to two squash bombs for yet another seasonal dinner. Scrumptious use of leftovers!
Grilled flatbread with fresh kale pesto, goat cheese, grilled eggplant and grilled red peppers. This was sooooooo good!
Now for Sarah’s kitchen this week:
I was still in the storage mode, plenty more to get ready for the winter months when we are looking for those fresh flavors again. So, 4 more bags of corn going into the deep freeze…
and three more containers of fresh tomato sauce.
I whipped up some pickled wax beans, you can read about them here.
I had recently used up the last of my herb butter so I grabbed some herbs from the pick your own, an amish roll butter and got to it. This year I tried a new idea, I rolled the butter into butter balls and froze them that way. I will see how the portioned butter works out.
The boys enjoyed this ricotta and spinch pasta dish, plus we had leftovers for lunches the next day.
Here is a picture of our traditional first day of school pancakes. This year they are topped with cinnamon and sugar apples, a great way to send them off to a new adventure.
This is one of the salads we made this week with banana peppers, cucumbers, salad mix and a roasted red pepper dressing.
If you still have watermelon, here’s a delicious lemonade I made late last week along with a BLT salad.
Tune in tomorrow for Sunday Night Dinner and and again for the “show” post on Monday. Enjoy this beautiful day!