Hi everyone, Jess here with the 4th show of the Springdell Summer CSA season! It’s good to be home!
The yellows of the summer veggies are lovely this week! I grabbed a few extra out of the swap box and look forward to trying Farmer Jamie’s Zucchini Crumble recipe from this week’s Dell Declaration!
- summer squash (including squash bombs)
- zucchini, (golden and green)
- slicing cucumbers
- snap peas (edible pods)
- collard greens
- rainbow chard
- black raspberries
- cauliflower (I think this may be my first cauliflower in a CSA box!)
- head lettuce (be sure to click the lettuce link for storage tips)
- blueberries (there are some missing in the photo, I couldn’t keep the boys away)
I have a little explaining to do about the flower share. The big pile of weeds pictured in front of the flower share is purslane, a succulent weed that was plentiful in the PYO flower garden and next to the new Springdell parking lot.
The funny thing is, when the boys and I went to pick flowers, we all ended up picking weeds to bring home instead! Purslane has become a favorite around these parts, it’s high in nutrition, and had a lovely lemony nutty taste that’s hard to explain. We came home with more purslane than flowers!
We’re looking forward to a fun PYO flower (and weed) season!
After a week away, I had a few extra eggs so I steamed them and made a simple egg salad and served it in lettuce wraps. Herd Nerd spice made an awesome stand-in for paprika.
Teriyaki glazed tofu was tossed with some of the veggies and served over rice. The recipe is similar to this one, but with teriyaki sauce and different veggies.
That’s about it on this end, thanks so much for tuning in! Please keep those recipe ideas and feedback coming. The more you contribute, the more helpful this site can be for us all!