The “Tell” – Springdell Summer CSA Pickup #18

Hello everyone, Jess here. The weather is cooling off but there continue to be some beautiful days and beautiful produce happening, including brussels sprouts! If you’re not a fan, I have some recipes for you to try over in the CSA365 Veggiescope! If you don’t like those recipes, let me know what you did or didn’t like about them and I’ll continue seeking and adding new and improved recipes to make your life easier and to help to change your mind!  Whenever I hear someone say “I just don’t like _______(insert veggie here)”, I like to believe that that someone just hasn’t found the right dish yet. That’s part of the CSA365 mission- to help us all enjoy our CSAs through this little support group. 

The lovely thing about the fall CSAs is that many of the veggies don’t need to be eaten right away. This is when I start really stockpiling squashes and potatoes for the winter.  

  • Acorn Squash
    • Stored in the cellar
  • Butternut Squash
    • Stored in the cellar (click here to learn about squash storage)
  • Potatoes
    • Shepherd’s Pie
    • Breakfast Hash
    • Some stored in the potato bin
  • Jalapeño Peppers
  • Cucumbers
    • Sliced and enjoyed with our last watermelon throughout the week
  • Onions
    • Shepherd’s Pie
    • Oktoberfest Brats with Peppers and Onions
    • Breakfast Hash
    • Some stored for later use
  • Squash Bombs
    • Still on the counter, may stuff them or 
  • Sugar Beets
    • Pickled Beets (for canning swap)
  • Broccoli Crowns
    • Beef with Broccoli
    • Shrimp with Broccoli
  • Brussels Sprouts
    • Brussels Sprouts Salad with Fresh Thyme, Bleu Cheese and Toasted Pecans
  • Bell Peppers
    • One into the Jalapeño Pepper Jelly
    • Sliced into slivers for my pepper loving son 
    • Breakfast Hash 
    • Oktoberfest Brats with Peppers and Onions
  • Carrots

  • Head Lettuce
    • Simple salads throughout the week
    • Lettuce wraps with leftover Asian BBQ Slow Cooker Brisket and Slaw

  • Zinnias

I’ve been out of the house just about every night this week for different reasons so I was relying on the slow cooker and quickie meals.  Let’s see how it played out!  

As you’ll see, my photos were very much on the fly this week.  Here you see peppers onions, cider braised brats (left from our Oktoberfest dinner) and some steamed broccoli.

Here’s the first of my frozen summer corn in a simple shepherd’s pie. This one consists of simple ground beef and onion, a layer of corn, and a mashed potato topping.  In the oven at 350 until golden brown (or broil at the last minute for a toasty crust).  Yum!

I’m sorry to say I didn’t photograph any of beautiful Springdell beef with broccoli or Jordan Brothers shrimp with broccoli this week, so instead you’l have to see a shot of my son’s half eaten shrimp with broccoli which I snapped mid-meal.  My kids still like their food plain, so while the grown ups enjoyed a teriyaki marinade for their beef and shrimp, the kids had simple steamed broccoli, shrimp, and beef slices. My oldest loves to dip his shrimp and broccoli into some melted amish roll butter with fresh garlic (hence the cup).  

The Dell’monico steak that wasn’t shaved into the beef with broccoli was pan fried with some wilted spinach and rice. I love how the Springdell steaks are the gifts that keep on giving!

If brussels sprouts are not your thing, try to shave them before a quick sauté.  As with collard greens, a splash of cider vinegar into the sauté really enhances the flavor.   This week I sautéed my shaved brussels spouts with fresh thyme, toasted pecans and bleu cheese (another idea from that Weight Watchers magazine I skimmed at the library, thanks, Weight Watchers!)  If bleu cheese isn’t your thing, Pecorino or Romano cheese works too!  

This, my friends, was awesome with the everlasting steak, too.

Finally, an Asian inspired slow cooker brisket with a crunchy cabbage slaw and some diced jalapeño was the topper for the week.  A simple marinade of honey, soy, ginger, garlic and a bit of sesame oil was tossed with the brisket in the slow cooker.  The diced jalapeño, shaved carrots, and shredded cabbage were tossed with seasoned rice vinegar. 

The rest of this weekend is being spent canning up some beets, jalapeños and remaining apples for the winter and for the canning swap. Hash is headed for the pan for this morning’s Sunday brunch, and all is well in the Anderson household. 

I hope to see you at the Halloween Bash in the ‘Dell on Saturday, October 28th!  I’ll be there at 3pm with my jars of simple Springdell goodness, I hope you to see you there!  

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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