The “Tell” – Springdell Summer CSA Pickup #! 17


Hi everyone, Jess here to check in with how this week’s CSA is going!

Look at all these fabulous goodies!  

  • Empire apples
    • Some still on the counter, snacking throughout the week
    • Kale and Apple Smoothies
  • Watermelon
    • Enjoyed as-is, some here and there thrown into morning smoothies

  • Spinach
    • Tacos
    • Wilted into Spaghetti Squash Shrimp Scampi
  • Salad Mix (I think mine may have fallen out of the box or I missed it at the pickup, you’ll have to imagine it for the purposes of this photo)

  • Zinnias

  • Eggs
    • Scrambled
    • Slow Cooker Carrot Cake

So far I’ve thawed the pork tenderloin for this week’s meat. I’m trying to pace myself.

Let’s take a quick jaunt through the kitchen!

I never did get to the Kale and Apple Cake with Apple Icing, but the recipe link is here if you’d like to try it! I enjoy it.  

You’ve seen way too many pics of my smoothie cup, but here’s another one.  My kale, random wilty greens and many apples have graced this smoothie cup this week. Kefir and protein powder join in to make this a powerful liquid breakfast.

On Monday we enjoyed Chile Rellenos.  I just love this recipe with poblanos, and that you can char your poblanos over the open flame of the stove if it’s too cold for the grill.  Tomatillo Salad was on the side, but I used a little agave syrup with it because the smaller tomatillos are a little tart. 

Tuesday was Pork Tenderloin with Apples and Onion. I love this recipe, as it’s flexible and a one-pot delight.  I used sage in place of the thyme and it was equally yummy.

Mashed potatoes and snap pea crisps were on the side. 

On Wednesday I stopped to get some Jordan Brother‘s shrimp from the farm stand, and roasted up the spaghetti squash for a simple scampi.  I roasted the spaghetti squash halves at 400 for about 15 minutes, then had to leave the house for an hour so I just shut the stove off. I came back to pretty tender squash noodles. The rest was just tossing them with a few sautéed minced garlic gloves and wilted spinach in butter and olive oil. The shrimp from Jordan Brothers are already cooked so those just went in with the noodles to be warmed up. Salt and pepper to taste, a splash of lemon juice. Add Parmesan or crushed red pepper if you like.

On Thursday I had some of that tomatillo salad (which tastes even better after a few days) on the side.  Buttercup Squash Mac N’ Cheese was the main dish.  

It’s another great one-pot recipe where you soften the macaroni right in the sauce! I’m working on typing this one up as well.

No one needs to know that the cheesy color of this macaroni comes more from the squash than the actual cheese.  

The slow cooker carrot cake was amazing AND it was adapted from a Weight Watchers magazine. I’ll try to get the recipe typed up quickly for those that still have carrots. 

Friday night we went with sautéed peppers and onions along with some sausages. It was a yummy way to work through the backlog of the peppers on the counter. They are so very sweet!

Tonight I’m going to an Oktoberfest at church, and the boys are having tacos with my mother.  This will finish off the tomatoes and greens for the week.

That’s about it for me for this week! I’ll try to get those two recipes up tomorrow. Meanwhile, as always, feel free to share in the comments how you’ve been enjoying your seasonal goodies, the more ideas, the better! Thanks for checking in, thanks for the fan mail (I LOVE that this is a thing) and thanks for your continued support of this blog and of your local farm family! 


About Jess

Jess Anderson is the creator of CSA|365 and is passionate about the local food movement. A long time member of Springdell and a busy mother of two, Jess loves keeping her family fed by honest local food.

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