The “Tell” – Springdell Summer CSA Pickup #12

Hi everyone, Jess here. The weather is cooling, the kids are going back to school, and the veggies are flying around the kitchen!

A reminder that this share is missing 2 lettuces (blogger’s error) and a bouquet of lovely flowers (which never fits in the picture.) Let’s get to this week’s inventory!

All veggie scraps composted unless otherwise specified.

  • watermelon
    • Sliced and enjoyed
  • grapes
    • Enjoyed as-is (the kids liked the littlest ones best)
  • lettuce (1 head missing from the photo)
  • eggs (Thank you for returning the cardboard egg cartons to the stand for re-use!)

I had some fun with the okra, soaking in egg for about 10 minutes before dredging them in the Four Star Farms Corn Meal.  

They came out pretty yummy. The kids couldn’t resist.

My friend Helen told me of a simple savory pie crust made of 1/3 cup butter, 1 cup flour, and about 1/2 cup of shredded cheese.  I used this twice this week! Many thanks, Helen!

First, I made a quiche with some sautéed pepper, onion, garlic and tomato.  

The final product was quite tasty.  Next, I used it for Farmer Jamie’s Tomato Pie. 

I just love this stuff.  

Would you think less of me if I told you this pulpy and delicious Peach Bellini was consumed at 10am on a school day?  It was my youngest’s first day of Kindergarten, so my fellow mums got together for a celebratory toast.  It only takes me a few sips and the photo quality goes entirely out the window.

A simple kid-approved school lunch in this house is veggie couscous. I tossed a few beans into the water along with the couscous spices.  Just as the water began to boil, the couscous was stirred in and the pot removed from the heat. Five minutes later, into the thermos it went!  
I was getting overrun with tomatoes, so I made a quick cherry tomato sauce for the kids. 

The kids are freaked out by the seeds, so I strained them out.  The final result resembled more of a tomato soup, but the kids loved it on pasta.  

Meanwhile, the tomato sauce I whipped up for the grownups was more of the real deal.

The peppers have been a hit around here as-is this week. My oldest couldn’t decide which was his favorite.  One day, it was the yellow, and the next day, back to the green. I’m just glad these pepper-judging contests get him eating more veggies!

While sitting here typing up this post, I’m wrapped in a blanket all cozy. It’s hard to believe how warm it was just a few days ago. These Springdell T-Bones were nicely balanced against the light and summery fruits and veggies.

I had a potluck to attend last night, and many late summer veggies waiting their turn, so I went with Ratatouille.  

Ratatouille is the best- you just put your August/September veggie overload into a pot with a big handful of basil and cook it up.  (If you’d like more detailed instructions, Alice Water’s recipe is my favorite version so far). This pot is long gone!


That’s about all I have for this evening. I look forward to checking in tomorrow!  Meanwhile, I’m going to go sit next to Nan, and watch the Sox. See you back here soon for the 13th “Show” of the Springdell 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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