Hello everyone! Jess and Sarah here to recap the first official pickup of the Spring CSA season! It’s an exciting time for those of us that participate in the Spring CSA, as this simple and scaled-down CSA will bring us directly into the beginning of the Summer CSA! For those that don’t participate in the Spring CSA, please feel free to follow along and see what it’s all about! If a recipe looks good, simply stop by the farmstand and grab the ingredients yourself. If you make something from the website, let us know what you think! If you have ideas to share, please feel free to submit a recipe to us! We’ll provide credit and links where appropriate, and it helps us all to grow our catalog of tested CSA recipes to share with everyone!
- Eggs
- Spring Vegetable and Sausage Quiche
- Springtime Pasta with Lemon Parmesan Cream Sauce
- Pad Thai
- Deviled Eggs
- Asparagus
- Spring Vegetable and Sausage Quiche
- Springtime Pasta with Lemon Parmesan Cream Sauce
- Roasted Asparagus and Fiddleheads with Cheese and Garlic Sausage
- Spring Vegetable and Sausage Pizza with Ovoline Mozzarella from Mozzarella House
- Roasted Spring Veggies with Mozzarella House Burrata and Toasted Baguette
- Roasted Asparagus simply with olive oil and sea salt
- Fiddleheads
- Spring Vegetable and Sausage Quiche
- Springtime Pasta with Lemon Parmesan Cream Sauce
- Roasted Asparagus and Fiddleheads with Cheese and Garlic Sausage
- Spring Vegetable and Sausage Pizza with Ovoline Mozzarella from Mozzarella House
- Roasted Spring Veggies with Mozzarella House Burrata and Toasted Baguette
- Fiddleheads roasted with lemon slices and garlic
Here’s a quick look into Jess’ Kitchen for the week:
I started the week with some of the last of the summer corn from the chest freezer. Aside a beef patty, it tasted like the promise of summer.
Pan seared scallops from our friends at Jordan Brothers made for a light and tasty meal. These scallops are so meaty and sweet! The lettuce was from the island of Misfit Produce, perfect for a quick side salad!
Speaking of Island of Misfit Produce, these mushrooms were hiding out next to the lettuce and came home to be polled into the slow cooker with some mushrooms, onions, parsley and broth, and cube steak. After slow cooking, the broth was reduces with some High Lawn cream for a simple and tasty dinner.
I was a little late getting the Sweet Potato Pie Recipe posted, but it was great! Microwaving the potatoes instead of boiling them worked out great, allowing the sweetness to stick around, and letting me use about 1/4 cup less sugar.
Here are the blanched and roasted spring veggies! These cleaned fiddleheads were boiled for 5 minutes and (the asparagus for two minutes) before being plunged into icy water to stop the cooking process. At the same time, I browned some SpringDell cheese and garlic sausage, tossing the veggies with a bit of the drained off sausage fat (olive oil works, too). Layered thinly on a parchment paper-lined cookie sheet, these veggies roasted at 425 for about 10-15 minutes (but could go as long as 20 depending on taste and planned usage). Fellow Springdellian Alissa W. sprinkled hers with Parmesan and almond meal for a simple and delicious dinner!
I chose to stir my veggies right in with the sausage for one meal.
Another night, I went with Spring Veggie Pizza! This one was thoroughly enjoyed by my spring veggie skeptics! First I flattened some some pizza dough and tossed some browned Sprigdell cheese and garlic sausage crumbles on the first layer. I followed wth a few medallions of Mozzarella House sliced and drained Ovoline. My blanched and roasted spring veggies made the next layer, followed by a few more medallions of the fresh cheese just because. A sprinkle and grind of salt and pepper to taste, and this baby was ready for the oven! Four Star Farms corn meal dusted the pizza stone and the pizza baked at 425 for 12-15ish minutes.
Wednesday consisted of Jordan Brother’s baked cod. Hydroponic lettuce from the farmstand tagged along with some pearl couscous that my mom brought over to share.
This Burrata with the roasted spring veggies was scrumptious! I’ll be serving this at Sunday Dinner and we’ll check in more about it next week.
Finally, this quiche used the last of the asparagus, fiddlehead and sausage combo. This quiche used 6 eggs and about 1/3 cup of cream which were whisked together before I tossed in some of the browned Springdell cheese & garlic sausage, along with my blanched and roasted fiddleheads. I poured the filling into my prepared pie crust, and layered some asparagus and medallions of Mozzarella House Ovoline on the top. I baked at 350 until set, about 35-45 minutes. My hubby doesn’t generally like quiche but he was a fan of this combo!
The K-cup seedlings are coming along nicely, these snap peas are hopefully ready for transplant into the community garden this week!
Next, onto Sarah’s kitchen:
Springtime Pasta this was our Sunday Night Dinner, I took a spin by the farm stand before the first share pickup….I just couldn’t wait! This is fresh and easy to put together, and a great way to enjoy early Spring veggies!
Simple roasted asparagus, it barely made it off the tray!
Not the prettiest eggs, but an A plus on flavor.
Roasted fiddleheads with sliced lemons and fresh garlic.
What do you do with the lemon roasted fiddleheads? Toss them with pasta of course!
Chicken pad Thai, topped it with Springdell eggs!
One last thing, be sure to save the date for the Annual Springdell Open house and Sheep Shearing on May 27th from 10-2! It’s a great way to meet the makers of the farmstand products, watch Kevin Ford as he hand shears the sheep, and enjoy hanging out with your farm family! CSA365 will be there, be sure to stop by our table and say hi.
That’s about it for us this week, folks! We hope you have a fabulous week, we’ll see you back here in a bit for Sunday Dinner, and again on tomorrow for our second “Show” of the Springdell Show and Tell Spring CSA!