The “Tell” – Springdell Summer CSA Pickup #11

Hello everyone, Jess here. Happy September to you!  

It’s been a fun week with the share, starting off strong and fizzling as Labor Day approached. Read on to see how this week’s CSA was used!

  • corn
    • Blanched and cut off the cob into rice bowls
    • Grilled
  • cucumbers
    • Enjoyed as-is, in salads and rice bowls
  • bell peppers
    • Enjoyed as-is, slivered into snacks, one still stored
  • string beans
    • Steamed and enjoyed in rice bowls
  • roma tomatoes
    • Still stored, may make a sauce
  • “baby beef” tomatoes
    • Still stored
  • cherry tomatoes
    • In salads and just snacked upon
  • beefsteak tomatoes
    • 2 till stored, saving up for the Tomato Pie experiment.
    • 1 for burgers and camper’s nachos
  • heirloom tomatoes
    • Grilled Cheese and tomato sandwiches
  • classic peaches
    • Grilled
  • kale
    • Smoothies
  • sugar beets
    • Tops removed, stored
  • carrots
    • Shredded in zucchini and summer squash slaw
    • Carrot chips
  • watermelon
    • enjoyed as-is on camping trip
  • Jonamac apples
    • slivered and dipped into cinnamon sugar on the camping trip
  • spinach
    • wilted and served as a side dish on the camping trip (sautéed on the sirloin patty pan for extra goodness)
  • lettuce
    • on camping picnic sandwiches and burgers
    • salad
    • community taco night on the camping trip
  • eggs (Again, friendly reminder to please return your cartons and crates to the stand)
    • scrambled

All veggie scraps composted unless otherwise noted.

Monday was the non-heatwave day of the week, and we began it simply, enjoying our veggies the best way we know how, as nature intended! Meatless Mondays always make a great day for us, as the veggies are only hours off the plant and at peak freshness. My little guys love these rice bowls, and they’ve become a simple Monday dinner staple in the summertime. 

The grown-ups tend to enjoy similar bowls but in Bibimbap form (with sauce and a sunny side up egg on top). Tuesday was a bit too hot to cook, so we stuck to a re-run dinner.  Wednesday, on the other hand, I cooked everything outside on the grill that I could fit!

Everyone wanted a little something different from the Jordan Brother’s seafood pickup on Wednesday, so scallops, salmon and haddock were cooked up along with peaches and corn. Did you know that you can contact Jordan Brothers ahead of time and place your order for Wednesday pickup?  This is great, especially if you want to surprise your loved one with some oysters, or you’re the only one in your family that enjoys scallops and you only need a small portion.  

I worked backwards from 6pm when putting things on the grill, so that everything was ready to take off at the same time.

Grilled peaches with a little drizzle of honey and a dip into Greek yogurt is pretty wonderful. I meant for it to be a dessert, but we just devoured them with everything else.

Some green and golden zucchini was shredded and mixed with summer squash and carrot.  I added a sauce of Greek yogurt, Dijon mustard, honey, cider vinegar and lemon juice along with salt and pepper to taste. The sauce was pretty yummy, and I may have overdone the sauce, as evidenced by the drowning veggies in this bowl.

Thursday was reserved for all fridge leftovers, and Friday we were off for our last camping trip of the season!  Friday’s dinner consisted of Springdell burgers that were way too big for the store bought buns, just the way we like them!  Even the tomato slices were over the bun’s edge.

Watermelon on a camping trip is always a fun time, as the outside seed spitting contests can ensue!

Our extra sirloin patty ended up cooked into ground beef for Sunday night nachos.  A simple tomato salsa made for a nice scooping experience.  

That’s about it for this week’s “Tell”. As you can see above, we stored quite a few things due to the camping trip and the hot weather, but we’ll get to it!  I’ve seen many of you busy with risotto, skillets, and even cocktails, which we always love to see over at CSA365. Keep the ideas coming! I’m looking forward to experimenting with an adaptation on Farmer Jamie’s Tomato Pie (which is absolutely awesome as-is, but I’d like to try a spicy mayo too). See you back here shortly for the 12th “Show” of the summer season! 

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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