Hi everyone, I hope you had a wonderful week! We are busy here at the Anderson household, and thankfully fueled by deliciousness! Thanks to our Springdell crew for keeping us so well fed. I think of you on those hot summer days and am so grateful for all that you do.
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This bounty made for some simple and awesome meals (well, the zucchini tart was a bit more time consuming than my usual fare, but even that had some corner cutting to save time). Let’s take a closer look!
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- Summer Cabbage
- Korean Beef Tacos
- I have about 1/3 cabbage left I’ll either cook up with something in share #5, or ‘Kraut it up
- Cauliflower
- Cauliflower Steak
- Buffalo Cauliflower
- Roasted Cauliflower and Lentil Tacos (suggested by Fellow Springdellian Julie B)
- Zucchini, (Golden and Classic)
- Zucchini Tart
- Shredded onto Roasted Cauliflower and Lentil Tacos
- Summer Squash
- Grilled with a butter and olive oil mixture
- Snow Peas
- Korean Beef Tacos
- In Stir-Fry with Bok Choy
- Enjoyed as-is
- Slicing Cucumber
- Enjoyed as is
- In Korean Beef Tacos
- Pak Choi (Bok Choy)
- In Korean Beef Tacos
- In Stir-Fry with Snow Peas and Tofu
- Rainbow Chard
- Butter Cream Sauce (a present to my mom for sitting the kids, she LOVES this stuff, even when I leave out the egg noodles.)
- Russian Kale
- Kale Brownies
- Breakfast Smoothies
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- Strawberries
- Enjoyed as-is
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- Eggs
- Egg Burritos
- Kale Brownies
All veggie scraps composted unless otherwise noted.
It was a yummy week in the Anderson Household! Despite a hectic schedule, we managed to get to some good cooking and eating. Let’s recap shall we?
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How are you enjoying your CSA? If you have a great recipe to share, please do so, as 200 kitchens are better than one! Also, if you’re having any veggie struggles, please feel free to drop me a line anytime, I’m here to help!
See you back here shortly for the 5th pickup of the Springdell CSA season (which highlights summer garlic). Thanks so much for reading!