Hello everyone, Jess here. After a week of this fall virus running through the Anderson household, we’re finally back up and running!
Meanwhile, we snuck out for some fresh air long enough to hit the farm. Let’s take a look at this week’s CSA pickup!
- Apples (Gala)
- As-is
- Applesauce
- Broccoli Crowns
- Broccoli Casserole
- Broccoli Couscous
- Bell Peppers
- Roasted
- Banana Peppers
- Purple Peppers
- Roasted
- Onions
- Chicken Soup
- Spaghetti Squash Pad Thai
- Cabbage
- Cold Storage
- Brussels Sprouts
- Roasted with olive oil
- Carrots
- In Chicken Soup
- Carrot Chips in kid’s lunches
- Celery
- Chicken Soup
- Kohlrabi
- Cold Storage (but probably Kohlrabi Fries)
- Broccoli (some Super Greens folks got spinach)
- Broccoli Casserole
- Apples (Crimson Crisp and McIntosh)
- Eggs
- Spaghetti Squash Pad Thai
Sounds like things were fun at the Halloween Bash in the ‘Dell on Saturday! Hope you were able to make it!
Given the illness in the house, we stuck to chicken soup most of the week. You’ve probably noticed a lot of celery greens in my soup. Over the years, I stopped blanching and freezing the Springdell celery stems and leaves separately (save for a little extra stems for the Thanksgiving stuffing). The whole stalk has incredible flavor for soups.
On the days the kids were able to make it to school, they enjoyed broccoli couscous in lunch thermoses.
The pumpkin slated for another pie was detoured into this fabulous recipe. Thanks to my friend Nicole E. for sharing this pic and inspiration!
Photo by Nicole E.
Behold- Pumpkin gnocchi with dark chocolate, Parmesan and sage. From this, I was inspired to make some with butternut squash tonight, but my final product didn’t look nearly as appetizing, so she allowed me to use her final pic. Thanks, Nicole!
I’ve been experimenting with various brines for the peppers this week. A sweet and tangy brine with these banana peppers really complimented this egg salad.
I found a shallot starting to lose its crispness in the back of my onion bin. If this happens to you, don’t throw it away! Instead, finely chop it, add it to some red wine vinegar and stick it in the fridge! When you need a flavorful vinaigrette for salad or roasted veggies, add some olive oil and there you go!
Here are some brussels sprouts tossed in olive oil, kosher salt and freshly ground pepper, ready for the oven!
Look at these babies! Looks like I’ll be pulling out the shallot infused red wine vinaigrette before I know it!
I finally got to the spaghetti squash for one of my faves, Spaghetti Squash Pad Thai. I subbed extra carrot for the sprouts, and thinly sliced green chile’s provided a mild kick and crunch.
While down for the count sick this week, I got Veggiescope back and running. Head over for the latest recipes, tips and tricks, and inspiration for any produce that the farmstand has to offer!
See you in a few hours for the FINAL pickup of Springdell’s Summer CSA Season!