Hi everyone, Jess here to talk about the 9th pickup of the Summer CSA! To me, we are in the midst of the most awe-inspiring weeks. The bounty that comes from these hard-worked and well-loved family fields is simply second to none.
For fellow Springdell CSA’ers, please read the quick message at the bottom of this post regarding the Pick-Your-Own fields. PYO has been a wonderful and unique addition to the CSA, and as customers we all want to do our part to make sure we are understanding and respecting the correct places to be picking.
- Butter and Sugar Corn– It’s so sweet and delicious, rarely does it make it past pickup day in this household. The husks are great for tamales, and the corn cobs make a mean honey-like jelly!
- Melon– Cucumber Melon Salsa is a great use for the basil, melon and cukes in this week’s share, a perfect summer side for just about any dish!
- Italian Eggplant– This week’s box is perfect for Ratatouille! Alice Waters has one of my favorite versions. If Ratatouille isn’t your thing, Baba Ghanoush is a simple and delicious smoky veggie dip or spread for sandwiches.
- Merlot Bell Peppers– I have been slicing and leaving spears on the table and they disappear throughout the day. They are also great for stuffing, slicing, grilling… the list goes on!
- Jalapeño Peppers– I’ll be thinly slicing these and topping various dishes throughout the week. Candied Jalapeños were a hit around here last year so I’ll definitely be making those again.
- Squash Bombs- Mine are already gone with tonight’s dinner. If not using right away, shredding and freezing in baked good quantities will add a little extra nutrition to those fall and winter breads.
- Golden Nugget Squash– Not sure of the fate of these yet. Maybe hasselback, stuffed boats, or into the Ratatouille with them.
- Slicing Cucumbers– Remember, these enjoy the fridge until ready for use. Maybe enjoy in the Melon Cucumber Salsa!
- Tomatoes – Bring on the tomato sandwiches! Grab a packet of bacon from the stand, the CSA lettuce is crisp and these beautiful tomatoes make for a dreamy BLT.
- Nature’s Skittles Cherry Tomatoes– These like the countertop. Munch a few as you walk by!
- Classic Peaches– Delicious in baked goods, grilled, or simply as-is.
- Green Beans– A quick blanch, a sprinkle of salt and a pat of Amish Roll Butter makes for a great summer snack.
- Lettuce– Wonderful for lettuce wraps or lunchtime salads. Remember to separate them from the core when you get home, give a quick rinse and bag them damp dry before fridge storage for best preservation.
- Radishes- This batch looks particularly young and tender!
- Basil- My basil is happily sprouting roots in it’s water glass. Snip a fresh bottom when you get home, and strip off the lower leaves so they don’t soak in your glass of water.
- Sugar Beets– I pickled last week’s beets, I still have Sweet Beet Cookies on the list to try, but I may be tempted to make beet noodles instead.
Single Shares this week include Butter and Sugar Corn, Slicing Cucumbers, Zucchini Squash, Tomatoes, Nature’s Skittles, Merlot Bell Peppers, Italian Eggplant, Classic Peaches, Radishes, Lettuce and Basil. Small Shares this week include Butter and Sugar Corn, Slicing Cukes, Zucchini, Summer Squash, Cabbage, Bell Peppers, Jalapeño Peppers, Italian Eggplant, Tomato, Nature’s Skittles, Classic Peaches, Radishes, Lettuce, and Basil. Super Shares include Classic Peaches, Butter and Sugar Corn, Zucchini, Squash, Heirloom Crookneck Summer Squash, Italian Eggplant, Bell Peppers, Jalapeño Peppers, Slicing Cukes, Saladette Tomatoes, Nature’s Skittles Tomatoes, Heirloom Tomatoes, Tomatoes, Green Beans, Radish, Lettuce, Sugar Beets and Basil. *Quantities vary by share, with the larger shares receiving the larger quantities accordingly. Please note that items may vary slightly throughout the week depending on daily yield, but share value will remain consistent.
- Lettuce from Johnny Putt Farms, Littleton, MA (includes Microgreens and Edible Flowers)- Enjoy the microgreens as soon as you can, as they are best close to the date of being picked. I find that portioning out the salad at the beginning of the week helps me to ensure that all of my greens are enjoyed before getting wilty.
Thanks to everyone for reading this week’s edition of the Springdell Show and Tell! As always, you know where to find me with questions, comments, etc. I look forward to cooking with you this week!