Hi everyone, Jess here, ready to recap the 3rd Spring CSA pickup of the season!
- Asparagus
- blanched and added to omelettes, salads, etc throughout the week
- Microgreens (Pea Tendrils from Johnny Putt Farm in Littleton, MA)
- Toppers for salads, steaks and omelettes, and enjoyed as-is
- Fiddleheads
- blanched and added to omelettes, salads, etc throughout the week
- Spinach
- As-is, salads, smoothies (see below)
- Mushrooms
- Mushroom and Onion Gravy
You may have recalled me chatting abut these pudding cups earlier in the week. Let me just say that I’ve been back to the farmstand twice this week for more.
It was so sweet to put the 8 year-old in charge of the Memorial Day grilling while my other half is away.
He did an amazing job…
With a little help from his friends at Herd Nerd Spice, this steak was perfectly seasoned and enjoyed at multiple meals!
We knew that this week would be particularly busy so we went with the “blanch and serve later” method for our asparagus and fiddleheads. A little drizzle of balsamic glaze is always a fave.
I know I had chatted about this earlier in the week, but I just had to share my little guys’ steak pics one more time. The “Beef Short Cut” is a new favorite cut!
I took some of the sautéed onions and mushrooms and added a bit of flour (potato starch works for the gluten intolerant as well) and bone broth to make this wonderful (and wonderfully simple) gravy.
Leftover steak and gravy topped a quick frittata with the blanched fiddleheads and asparagus.
Even more leftover steak on a quick salad! (This one package of beef short cut lasted our family for 3 meals!)
Here’s a pic of one of my son’s plates (and his fingers, which are hard to keep out of the pic long enough to take one). He felt this was a chopstick appropriate meal.
Wednesday was seafood day, and I pan fried a piece of Jordan Brother’s salmon.
Here’s Nan’s plate, salmon with chopped spinach and brown rice.
The Jordan Brother’s shrimp made for another simple pasta meal. Garlic, lemon and butter were the only additions to this dish.
I loved that farmstand cheese sale and had company coming that night so we enjoyed fresh burrata, along with goat cheese and honey with chive flowers – I love this combo!
When my spinach wasn’t being used as a bed for my steaks and salads, it was going into smoothies. Here you see spinach, a banana, and frozen blueberries and strawberries about to be smoothied with protein powder and kefir. It’s the elixir of life.
After karate and play practice, (my oldest is in a play next weekend), I was unable to get to a few activities I was really hoping to, such as the Gibbet Hill Cattle tour with Farmer Paula. We tried to swing by at the end but missed the excitement, and resigned to a quiet rest of the day at home. I believe this was the one time I really sat still this week for longer than 5 minutes, trying to catch up on Strawberry Festival business. I relished every moment. (By the way if you like a good glass of iced tea, Hornstra Farms from Norwell, MA has some good stuff, available at the stand!)
That’s about it for this whirlwind of a week! Thank you for reading as always, and see you back here later today for the 4th “Show” of the Springdell Show and Tell!