Such beautiful colors in this week’s share box!
- 1 Blue Hubbard squash
- “Curing” for winter usage (The beauty of the summer CSA is that if you play your cards right, you’ll be enjoying it all winter long as well!)
- Dirty Potatoes (remember it’s best to leave them dirty until you are ready to use them)
- Mashed, mashed and mashed!
- some on the counter for use next week
- baked with fun toppings for lunches
- 3 Delicata squash
- Stuffed with sausage, apple, sage, and other goodies!
- sliced and roasted
- Honey Crisp apples
- Snacked on
- In the Stuffed Delicata Squash
- sliced on salads
- Roma tomatoes
- Some enjoyed with a salad, the rest into a quick Vitamix Sauce and in the chest freezer
- Sarah plans on making sauce tomorrow
- 1 bunch of kale
- Kale Caesar Salad
- Apple and Kale Smoothies
- kale with pasta and baby back ribs
- 1 lettuce
- Caesar Salad
- salad with Turkey tenderloin and apples
- 1 tote of Jonagold apples
- Yummy skins used for apple chips
- Applesauce
- Apple Crumble pies
- 1 tote of Fuji apples
- Sautéed with Amish Roll Butter and Sage, served with Pork tenderloin medallions
- Apple Crumble pies
- Specialty lettuce from Johnny Putt Organics
- Deconstructed Lettuce Wraps
- awesome side salads
- mini pumpkins and decorative gourds
- Dressing up Sarah’s front steps for fall
This week in the Veggiescope we started in on the many Apples of the season!
Let’s take a quick look into Jess’ kitchen:
Hi everyone, Jess here. We started the week out of my kitchen as I spent my Anniversary at the the Great Road Kitchen in Littleton. It was awesome to see the sources of the delicious food, including my farm family sisters over at Fat Moon and Springdell Farm.
There I enjoyed a Springdell specialty burger while celebrating 11 years of marriage and 21 years together with my partner in crime.
Doesn’t this pork tenderloin look like a sushi grade tuna?!?? Pristine and delicious. I sliced half of it into a quick marinade while it was partially frozen so that I could get the slices thin.
Marinating away!
The pork joined slivers of apple and freshly pulled carrots cashews, bean thread, and quick marinated carrot tops.
It all made for a pretty delicious lettuce wrap party on CSA pickup day!
It took a while to make it happen, but I finally was able to make the Cinnamon Apple Crumble Pie this week, which was quite good!
On Wednesday I barely squeaked out a picture before devouring the Jordan Brothers haddock along with some wilted garlic spinach and mashed potatoes. Apologies for the messy presentation, this was half eaten before I got the camera out!
Last night we had a delicata squash stuffed with apple, Springdell sausage, egg, celery, onion, sage, and a few other yummy ingredients. Once again, not an ideal photo – Please excuse the Pokemon cards on the dinner table in the background, the boys hadn’t quite had the table set when I was ready to snap the photo.
Now let’s take a trip through Sarah’s kitchen this week:
I had gotten a bit behind on veggies so this was a big week for me to do some catching up! Here is is shot of the roasted pumpkin seeds from last week’s pumpkin. They didn’t last very long in this house! The pumpkin itself is puréed in the fridge destined to become a few pumpkin bread loaves.
I made a huge batch of cabbage rolls, some for dinner and some for the freezer. Somehow I had not one, not two, but three small heads of cabbage to use up.
The rest of the cabbage was made into a quick slaw for dinner.
I usually share some of my kale with my neighbor, who is a big kale fan. She sent me this pic of her kale, pasta and baby back ribs dinner bowl.
One of the many salads this week, those specialty greens were great!
This is the Hasselback apples and figs I posted about this week.
They were great this morning, we topped our French toast with them!
That’s about all for us this week, we hope you have a wonderful long weekend, and remember that the October celebration at Springdell will be on the 15th from 3-7pm. We hope to see you there!
