Morning, everyone! Jess here with the 14th pickup of the Springdell CSA Season! It’s apple time! Hopefully everyone got the memo about storing the apples in the fridge. I have to admit, I don’t always keep mine in the fridge. During the cooler season I keep them in my basement, and when I keep them on the counter they disappear super quickly, but really if you’re not eating them right away, the fridge is a good idea.
- Bartlett Pears
- Gala Apples (the pinkish ones)
- McIntosh Apples (the more round and solid red/green ones)
- Bell Peppers
- Banana Peppers
- Serrano Peppers (plus one poblano I took from the swap box)
- Beefsteak/Heirloom Tomatoes
- Classic Nectarines
Single shares received Gala apples, tomatoes, peppers, pears, garlic, a cucumber and some mad hatter peppers. Small shares received pears, Cortland and McIntosh apples, nectarines, bell peppers, sweet bells, beefsteak tomatoes, garlic and lettuce. Mega shares received Hillbilly tomatoes, Gala and McIntosh apples, pears, Patty Pans, Italian Roasting and Poblano Peppers, Bananas and Bells, Mad Hatters, garlic, lemon cukes, seedless grapes, and lettuce.
- Apples (Honeycrisps, one of our favorite snackers!)
Ladies and gentlefolk, we have Serranos! Heat-wise, these peppers are a notch up from jalapeños, and a notch down from habañeros. When working with them, please wear gloves and don’t rub your eyes. Also if blending a bunch up, don’t breathe nearby unless you like the sensation of burning lungs. These will make an awesome hot sauce, and give a kick to any salsa verde. Feeling adventurous? Try a quick stovetop peach jam mixed with a couple of serranos for a sweet and spicy kick, then glaze up your favorite meats, seafood or tofu with the concoction. See you on Facebook this week and back here next week! I think I have to go make some quick huevos rancheros now, I’m making myself hungry…