The “Show” – Springdell Summer CSA pick-up #7


The summer weeks keep flying by.  We are taking a look at our seventh pick-up for the summer share, today is the last week in July already! This morning I went shopping for school supplies with the boys.  With our family vacation week coming in August as well as tennis lessons and art camp, the boys were worried the “good supplies” would be gone.  Fine with me, one more item checked off the list.  On our way back home from the store we stopped at Springdell to pick up our share. One of the many reasons I love Fridays!

Here is a look at our weekly produce:

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  • 12 butter and sugar corn
  • 1 green cabbage
  • 1 box of heirloom onions
  • 1 bell pepper
  • 4 squash
  • 1 slicing cucumber
  • 10 salad cucumbers
  • 4 classic peaches
  • 4 pearl peaches
  • 1 blueberry
  • 1 bunch of carrots
  • 1 bunch of collard greens
  • 1 bunch of red Russian kale
  • 1 bunch of rainbow chard
  • 1 bunch of basil
  • 1 head radicchio

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  • 6 butter and sugar corn
  • 1 green cabbage
  • 1/2 box of heirloom onions
  • 3 bell peppers
  • 1 squash
  • 5 salad cukes
  • 6 pearl peaches
  • 1 bunch carrots
  • 1 bunch collard greens
  • 1 bunch basil
  • 1 head radicchio

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There are 5 of these gorgeous sunflowers that will be on my table sending cheer our way every day!

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Kale, kale, and more kale this week!  1 each lacinato, red russian, and winterbor.

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Last but certainly not least…1box of peaches and 1 box of blueberries.

Just a reminder from Jamie, we hope you will all help by bringing in your empty egg cartons, fruit containers, and jars from your fresh cut flower shares so they can be reused.

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I mentioned yesterday in the “tell” that I would show you my grilled peaches.  I am so happy we have more peaches this week so you can all give this a try.  If you haven’t grilled peaches before you don’t know what you’re missing.  The heat caramelizes and softenes the peach flesh bringing out a sweetness combined with that quintessential summer grilled flavor, you really can’t beat it.  

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Start by running a knife around the peach and removing the pit.  You can peel them if you like, but I like to keep the skin on to help hold the structure of the peach.  Spray them, or lightly brush them with oil.  

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Place them face down on the grill over medium heat and let them cook 4-6 minutes until they are grill marked and softened.

Grilled peach are amazing with pork.  You can see the pork I have on the grill coated with my leftover pesto.  A great refreshing summer meal.  Enjoy!

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