Hello everyone, Jess here recapping the Labor Day week’s goodies! We spent half of the week camping so our meal prep was short and sweet. Let’s check it out!
All other veggie scraps composted unless otherwise noted.
This adaptation of Shakshouka with eggplant was definitely one of my favorites this week, it’s a beautiful dish and all the ingredients just sing!I tried a BBQ Pulled Eggplant this week, but it came out a little soggy, but it definitely is worth trying again. An adaptation of this recipe will be my next attempt. Next time after I “pull” the eggplant, it’ll head back in to the oven on a cookie sheet to remove a bit more of the water. Live and learn…My eldest son has taken an interest in cooking and cranked this one out this week. He loves baked haddock with buttered cracker crumbs, and decided to try it with salmon. Hearty mashed potatoes and classic corn on the cob were the sides, along with a salad tomato, parsley and pansy garnish. Nice job, little one! The rest of our week was spent in the camper, so some Springdell goodness came with us! These veggies and ground beef made for a great camp stove burrito filling!Is everyone loving tomato season? Now is a great time for canning, dehydrating, freezing, whatever your pleasure! Farmer Jamie has tomatoes available for you to stock up for the off-season. Stop by the farmstand or call to place an order for a particular day and the Springdell crew will be sure to have your tomatoes ready! If you need guidance on preserving these lovelies, drop me a line!Corn is also peaking with flavor, now is the time to freeze! Providence corn has more kernels per ear, and this stuff is fabulous for freezing. Stop by the Farmstand or contact Farmer Jamie to order your bushels. Trust me, your winter self will thank you!
See you back here shortly with the 12th CSA pickup of the Springdell season!
