Hello everyone! Jess here to present you with the latest edition of the Springdell Show and Tell! Today we’re going to chat about the Fall Bridge CSA crate Pickup #2. There are some lovely veggies to work with, and if you’re not in the fall CSA, simply stop by the farm stand and grab what looks good!
- Brussels Sprouts– Great halved and roasted on a sheet pan lined with parchment to avoid heavy cleanup! Bacon or bacon ends roasted with Brussels Sprouts are quite yummy. You can also enjoy them raw in a salad! In case you missed it last week, here’s a tested recipe for the Brussels Sprouts averse.
- Turnip– I believe this variety is called “White Globe Purple Top”. Usually crunchy and sweet, it’s wonderful shredded and used like a carrot in a salad, slaw or kimchi. Turnip Soufflé was one of my first recipes on this blog, I still love it. Roasting up your turnip is good, and if you happen to have a ham hock, chicken stock or some extra bacon ends handy, Creamy Turnip Soup is a delicious option.
- Spaghetti Squash– I’ve been hoarding these for one for my favorite dishes, Spaghetti Squash Pad Thai. If you’re not into pretending it’s spaghetti, try it was a nice cream sauce with slivered shallot and chicken, or pile your seeded halves with whatever stuffing tickles your fancy before baking.
- Apples– I have apple sauce in the freezer, and an apple crisp on the counter… Pork Chops with Apples and Onions are on the menu this week also. However, my favorite this week was an Apple Bundt Cake made by a dear friend and stalwart homeschooling companion, Elizabeth. Read on for a photo and more info on this yummy cake!
- Broccoli– Last week I steamed some of the broccoli, but most of it the kids ate raw (they are weirdos like their Ma)…. This week’s will go into an Orange Tofu dish we like (if tofu isn’t your thing, this dish also works great with chicken).
- Carrots– Most will be eaten thinly sliced and raw, the few remaining carrots will go into the Orange Tofu dish.
- Potatoes– Last week’s potatoes went into some low fat oven fries. The littler blues from this week are delicious smashed.
- Onions– I‘m getting a lovely little backlog of onions, some of which I will caramelize and save to accompany some roasted beets, butternut squash, etc. Some onions will go into the Spaghetti Squash Pad Thai.
- Johnny Putt Greens– A spinach-heavy mix, complete with microgreens (we have peppery micro radishes in our bag, but you may get something different).
That’s about it on this end. I hope you are enjoying your goodies! Please note, as I try to keep the website updated, there are always little gaps and glitches I’m working on, so if there’s something you need that you’re not seeing (like more turnip recipes, etc…) Please reach out and let me know, I’m here to help!