Hi everyone, Jess here to check in about the CSA goodies from the 14th share box of the CSA season! It’s been a busy week of cooking and planning for the upcoming Canning Swap on Saturday September 30th from 4-6pm! We’ll be holding it in Springdell’s backyard, and serving up some samples from the canning jars along with some extra goodies. Whether you are a canner and have something to bring and swap, a cook and have a dish to share, or are just wanting to join in the fun, we hope you can join us to nosh, sip, and generally catch up with some farm family! It’ll be low key and informal, a perfect little weekend interlude.
The share boxes seem to get heavier and more colorful as the seasons progress. Wait until squash season kicks in, you really get your workout!
Sugar Pumpkin (great for cooking!)
- Pumpkin Soup with Sage Cream
- Yellow Watermelon
- Enjoyed sliced, mostly with kids meals, my sons, however, really wanted me to make a minion watermelon (google the image to see what I mean)
- Bell Pepper
- Roasted and used in an adaptation of Chiles Rellenos Casserole
- Slicing Cucumber
- Tzatziki
- Enjoyed as-is, mostly with the kid’s meals
- Zucchini Squash
- Some with the Teriyaki Seitan dish on Tuesday
- One on my counter for a TBD squash zucchini dish
- Crookneck Summer Squash
- Some boiled and served with melted butter (my oldest son loves this)
- Some with the Teriyaki Seitan dish on Tuesday
- One on my counter for a TBD squash zucchini dish
- Cherry Tomatoes
- Eaten as-is with other goodies on day 1
- Saladette Tomatoes
- Chopped into the Chiles Rellenos Casserole
- A few in Farmer Jamie’s Tomato Pie
- Chopped in American Chop Suey
- Field Run Tomatoes
- Poblano Peppers
- Field Onions
- Chiles Rellenos Casserole
- Pumpkin Soup with Sage Cream
- Farmer Jamie’s Tomato Pie
- American Chop Suey
- Cortland Apples
- My youngest is enjoying these as-is, 2 left
- Classic Peaches
- I’m enjoying these as-is, and tossed in the morning smoothies
- Red Leaf Lettuce
- Unfortunately I forgot to pick this out of the water bin this week and I was missing it by mid-week. Consequently, my pear salads had less and less lettuce in them
- Bosc Pears
- Munching on here and there some still on my counter and if they are not devoured I might try a pear sorbet
- Anjou Pears
- My oldest son took these to school for snacks, and the rest were chopped in those lovely pear balsamic salads
- Hydro Lettuce
- Pear Balsamic Salads, with Mozzarella some days, Bleu Cheese the other days
- Sunflower Shoots
- A Teriyaki Seitan Stir Fry at the beginning of the week
- Zinnias
Let’s zip through the kitchen!
I know these were technically last week’s saladette tomatoes, but if you still have peppers or tomatoes, a roasted pepper and tomato salad of any adaptation is a pretty great combo!
A reminder if you have an influx of eggs, its a perfect time to enjoy a Lemon Dill Egg Salad!
Last appearance of poached pears, which we’ve been enjoying in red and white wines with a lot of help from our friends! The marscapone cream is easy and delicious, and also enjoyed with the last of our apple cranberry crisp.
On Monday, our West Coast Family was visiting while we enjoyed the hydroponic lettuce, some Mozzarella House Bocconcini, pears, bleu cheese, the balsamic reduction, and those candy-like cherry tomatoes. I took the night off from cooking and we headed out to Gibbet Hill Grill for a lovely dinner!
On Tuesday, we had a delicious marinated teriyaki seitan complete with an array of share box veggies and succulent sunflower shoots.
I really wanted to try Farmer Jamie’s Tomato Pie, but finding the time can be a challenge. On Wednesday morning, I laid some heirloom tomato slices on paper towels to drain and went about my day.
In the afternoon, I stopped by Jordan Brothers to grab some fresh haddock. I assembled my tomato pie and dredged the haddock in some flour. To make the pie, I thawed a cube of pesto and tossed it with some sautéed onion.
Into the oven went the tomato pie, as I prepped the rest of the meal. The haddock doesn’t take long pan fried. I dipped the floured fish into egg, and rolled it in panko before pan frying it.
The pie was done shortly after the fish, but I couldn’t wait for it to cool and went right to town, so it looks melty on the plate. The mayo in the pie was a great compliment to the fish.
Pear salad with balsamic glaze was great, too.
Here’s what the pie looked like after it cooled. It was quite yummy!
The tomato pie was a bit too scary for the boys to try, so they had their fish with American chop suey (aka elbow macaroni tossed with diced tomatoes tossed with sautéed onion tossed with browned ground beef tossed with a little butter.)
On Thursday I had taken some liberties with Molto Mario’s Chile Rellenos Casserole recipe. I roasted the peppers in the morning while the boys were getting ready for school, and they were ready when it was time to assemble the casserole later on. Some fresh tomatoes went in to tone down the spicy Tomatillo Salsa Verde. I toned down on the amount of cheese as suggested by fellow Springdellian Alissa W. It was great!
On Friday I tested a pumpkin soup recipe with sage cream. Great ingredients, full of promise…
Unfortunately I did not find it to be very good, and it required a lot more hands-on time than I was willing to give, so I’ll save you the hassle. Meanwhile, fellow Springdellian Crystal R. of Soul Munchies fame brought this recipe to my attention, and a little birdie mentioned that it’s the only pumpkin soup that she really likes! I look forward to trying this recipe on my next attempt. Thanks, Crystal!
Meanwhile, throughout the week there was a lot of this going on, just plates of veggies as snacks here and there. They go quickly this way!
What a delicious week! I still have a couple of fruits and veggies on the counter that I’ll work with tomorrow. Meanwhile, I’m dreaming of a fun day next Saturday afternoon for the Canning Swap! Have a great rest of your weekend, and I’ll see you back here Monday for the 15th show of the summer season of the Springdell Show and Tell!