Hi everyone, Jess here. Today marks the beginning of the 4th Springdell Summer CSA weekly pickup!
I wanted to mention quickly that if you read this on our email subscriber list, you may have received a “Tell” email last night that was missing a whole lot of pictures. I believe the technical difficulty has been fixed, and you can see last night’s post complete with pictures, by clicking here! There were many fun ideas and I hope you’ll take a sec to check it out, I think you’l be glad you did!
Meanwhile, let’s get back to the farm. Here we go with today’s CSA!
- Butter & Sugar Corn
- Black Raspberries
- Broccoli Crowns
- Freshly Dug Garlic
- Salad Cukes
- Collard Greens
- Rainbow Chard
- Salad Mix
- Pea Tendrils from Johnny Putt Farms
A couple of quick messages from the farm:
Remember to sign up for your 2018 Winter Share if interested! It’s a wonderful way to keep the produce and dry goods flowing during the winter doldrums, and we have fun cooking with you! Click here to review 2016 and 2015 winter CSA “Shows” to get an idea what you’re in store for. I can’t recommend it enough. Also, 2018 Spring Shares are being applied for now, click here to check those out, and contact Farmer Jamie right away if interested, they’re going fast!
Yesterday, when I heard that the last of the jam berries were leaving the farm stand, I dropped everything and flew out the door to pick up a flat. 60 minutes later, this was happening:
and a little bit of this.
I usually stick to the recipe when canning, as I’m still paranoid about not processing things correctly, not leaving enough headspace, and otherwise goofing it up somehow. This recipe was great, but I’m realizing I probably could have done with at least 25% less sugar in the jam. Nan was watching me as I made the jam, and assured me that the sweetness will settle down as the berries settle in their jars. I hope this is true! Meanwhile, my oldest son is loving the incredible sweetness in the fresh jam, and he’s ready to spread it on toast for the days to come! I’m sure we’ll still have some jars for the upcoming canning swap, though!
I’m so excited about replenishing the fresh garlic supply. Hang these from their stems in a dry dark place, and you can keep them for months, picking off only what you need. Check out this pic above, I even scored an extra garlic scape!
Speaking of garlic scapes, I found some in the swap box today. I hope I can get the inspiration going, these little gems are really delicious and their season passes very quickly. Click here to see what you can do with them, they are some special little treats, a CSA hidden jewel, and, in my opinion, one of the things that makes a CSA great.
I’m not sure yet what I’m going to whip up tonight for dinner. I know the corn is on the menu as it’s our first native corn of the season… Perhaps a Turnip Souffle? I’ll check in with some recipes throughout the week, and be back here next weekend with the “Tell” for this week’s pickup. What are you cooking? Let us know how you’re enjoying your CSA! In the meantime sweet and savory dreams!