February 28, 2021

CSA session 7 week 5

 This week's basket includes a Dozen Eggs, Radishes, Spinach, and Carrots. 


I honestly think of eggs as one of the most versatile things in cooking. It's used in everything from a delicious breakfast Spinach Quiche to our personal favorite Egg Drop Soup recipe. Eggs are also fundamental in binding together many of our favorites like hamburgers and meatballs. In my opinion, the best use of eggs is for an egg wash on top of breads. It gives them a nice shine and a great crunch.

Radishes are a great way to spice up any recipe. This Baja Radish Salad is one of our favorites. So is the Pink Goo Salad that Dad made up. It tastes really nice on top of a plain bed of greens. Now we all like French fries, but have you ever had Radish fries? I haven't either, but I think they'd taste pretty good. 

What can be said about Spinach that hasn't been said before? Spinach Artichoke Dip? Amazing. Mandarin Orange Salad? One of my favorites. People will even put Spinach in smoothies. (I personally like the fruity or chocolatey smoothies but that's just me.) 

Somehow we've managed to have our carrots last this long, which is honestly surprising because normally they run out around the middle of January. Not this year though! However, there are some drawbacks to that. You can only make so many carrot recipes and most of the ones you find online are all the same. If you search up Carrot recipes on google the majority of the recipes are all some variation of Roasted Carrots and then you get a few Carrot Cake recipes and it's right back to the Roasted ones again. What about the Carrot fries or the Carrot Souffle which I just learned was a thing that I would like to try out.

I hope you enjoy this week's basket and I hope you have a great week and since this is the final basket until the summer months, I hope you stay healthy.


February 14, 2021

CSA session 7 Week 3

 This weeks basket includes Carrots, Kale, Turnips, Garlic and Collard Greens. 

It may be super cold outside but inside this basket there's veggies to help warm you right up.

This soup with Kale and Carrots is one that I really like. Its also the kind of soup that helps you warm up quickly and fill up about as fast. 

I'd like to say that you can't go wrong with a good roasted carrot, but there probably is. However that might depend more on the chef and less on the carrots and the recipe. Also this one has garlic in it so that sounds even better.

This is the second time that we've made the Turnip recipe featured in this post here and there's no reason to say third times the charm here. It tasted amazing the first time around. It was also pretty nice the second time too.

Some people might not like rollups where the greens are the wrapping. They might complain about them being too hard and breaking when you try to roll them or that the greens used aren't big enough. However Collard Greens is the exact green they're missing. Here are not one, but two different Collard Green roll ups that everyone in our family liked. John actually said that it was better than a corn dog. Which is pretty impressive for John standards.

I hope you enjoy this weeks basket and stay warm!


February 7, 2021

CSA Session 7, Week 2: Soup and Dip Week

This week's baskets include spinach, bok choy, carrots, green onions, and watermelon radishes. 


Why watermelon radishes? Because when you peel them, and oven roast them, they turn a lovely bright KC Chiefs red. 


You are stuck with me (Linda) giving the recipes and commentary this week, as Maggie is working. So, what do we want to create with this week's veggies? Well, for the Super Bowl snacks, I would go with carrot sticks with spinach dip. Spinach artichoke dip is always a big hit, too. And definitely oven roast those watermelon radishes.

This week ahead is going to be cold, cold, and cold, perfect for soups. Vegetable soup is always an option, where you dump random chopped veggies in a saucepan with broth and spices and waa-laa -- veggie soup. If you like being more precise, here is a yummy veggie soup recipe. This spinach soup recipe includes many of our ingredients for the week, but seems a little bland; I think I would add some ginger or soy sauce to the broth.

Egg drop soup is always a favorite in our house. This version is lighter and less salty than what you'd get at a Chinese restaurant, and goes great with a quick stir fry

It's going to be a busy week around here. Besides regularly scheduled jobs, I have school board and OB call; Jay has newly weaned pigs, heifers to help watch for his own version of OB call, and a few thousand seedlings to start planning and planting; and the kids have band, 4-H, and work. So, we will definitely be taking advantage of the meat in the deep freeze and doing some simple crock pot meals this week. They make it much easier to eat in shifts. 

I would like to make this Beef Bourguignon recipe, but let's be honest: my roast is more likely to be this recipe. Let's call it the K.I.S.S. method. The pork meal will probably turn into this recipe for stew, substituting the stems of the bok choy for the celery, and adding the bok choy leaves in the last few minutes before serving. 

Hopefully this gives you call some yummy ways to stay warm this week. Go Chiefs!


January 31, 2021

Recipe featuring collard greens: Chinese stuffed rolls


This yummy, easy dish got six YUMS out of the Sleichter squad today. John said it was even better than a corn dog, which is about as high of praise as you can get from our boy. 



1 pound pork sausage

2 garlic cloves, minced

5-6 stems cilantro, chopped

1 cup steamed white rice

2 eggs

3 tablespoons soy sauce

1 tablespoon worcestershire sauce

1 teaspoon salt

12 collard green leaves

1/3 cup sweet chili sauce

1. Wash the collard greens. Remove the stems from the end, and pare down the remaining stem on the leaf, to make it easier to bed. 

2. Bring a pan full of water to simmer. Blanch the collard green leaves in the simmering water for 3-5 seconds until dark green and softened. Set aside.

3. In a large bowl, mix together the sausage, egg, rice, garlic, cilantro, soy sauce, salt, and worcestershire sauce. 

4. Taking one collard green at a time, place the leaf on a flat surface. Place approximately 1/3 cup of sausage filling in the middle of each leaf. Fold the leaf over the sausage like an envelope. Place the stuffed leaves seam side down in a 13x9 pain. Repeat with remaining leaves.

5. Pour chili sauce over leaves. 

6. Bake stuffed collard greens in oven for 30 minutes at 400 degrees Fahrenheits, or until internal temperature reaches 160 degrees. Enjoy!


CSA Session 7: Week 1

 Today, we start what may be our last CSA session of the year. We are so thankful for our customers continued support, and we hope you have enjoyed the fresh, locally-grown vegetables. 

This week's basket includes: collard greens, scarlet lettuce, carrots, purple sweet potatoes, and red radishes. 


With it being super bowl week, we made sure there was plenty of red and yellow in the basket. A fresh salad with the red scarlet lettuce and red radishes is perfect for any Chiefs fans. I suppose it would work for a Buccaneers fan, too, but we won't worry about those folks. :) 

My favorite use of collard greens is the Chinese cabbage rolls. This ham, beans, and collard greens soup recipe would be a great choice for the cold nights coming this week. Or, try this Southern collard greens recipe from Southern Living magazine.


Now, about these sweet potatoes. I have yet to be able to make a good sweet potato fry. If I make them the way I make homemade French fries, they are too hard and undercooked in the middle. If I try cooking them first and then frying them, they just end up mushy. If you have a recipe that works for sweet potato fries, I would love to receive it!

But until this, here is the best option I've found: oven roasted sweet potatoes. If you prefer your sweet potatoes softer, this sweet potato casserole is more dessert than side dish, but it is delicious.

With the cold days ahead, now is a perfect time to heat up that oven for oven-roasted root vegetables. It's a simple, healthy side dish for any cold night. 

We hope you enjoy this week's vegetables and recipes, and thanks for your continued support.