Hi everyone, Jess here with the second pickup of the Springdell summer season! Isn’t it lovely?
The dark emerald greens of spring are giving way to the brighter greens of early peas, garlic scapes lettuces and chards. Look at that little glow of purple from the heirloom scallions!
Single shares include strawberries, snow peas, garlic scapes, dino kale and lettuce. Small shares include the same, with the addition of rainbow chard. Mega shares include everything in the full share, with the addition of sunflower shoots, and (you lucky folks) FOUR vials of
Copp Family Farm Seasonings!
Don’t forget about the PYO herb garden, it’s a lovely way to spice up your dishes! (My boys dead headed and ate the pansies)
Only half of the strawberries and peas made the car ride today.
The boys used that extra berry and pea energy to hike a mountain! We may have stopped for ice cream on the way home from the mountain, and just maybe, this spoiled our dinner a bit. But hey, it’s summer, right?
We went with another quick stir-fry with tofu for Meatless Monday. The boys’ had a simpler version with peas and garlic scapes, while mine had some scallion and chard tossed in.
The first day you bring your share home is a great day for stir-fry! All the veggies are at peak freshness and you can mix and match on your plate as you like without any solid recipe or meal plan needed! I like to whip up a jar of stir-fry sauce and keep it in the fridge for days like this (this page includes versions with and without sugar).
For preparations after bringing the share home, I chopped all the scallions and popped most in the freezer for use throughout the season. The lettuce was separated from it’s core, rinsed, patted damp dry and bagged for the fridge. Collards, chard and kale went in as-is.
Looking for ideas on how to use the items above? Remember to just click on the item to be whisked away to some yummy possibilities, or, simply drop me a line! I’m looking forward to a yummy week of CSA’ing with you!
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.
It doesn’t look like you chopped up the bulb part of the heirloom scallions. Do you just compost that part?
This blog is so helpful! Keep up the great work.
Thanks so much for checking in, Julie! I’m so glad you are finding the blog helpful. This is a great question, I forgot to mention those lovely purple bulbs! I actually saved the bulbs and then used them later when cooking my one-pot salmon, steaming them up with the garlic scape bulbs for a little extra flavor. I put them in at the same time I put in the rice and water and let them simmer up some. Once cooked up, they were sweet!
I’ll mention them in tomorrow’s “Tell” so you can see the outcome. I should also mention I similarly saved the spring garlic bulbs and minced them up as needed as I would regular sized garlic cloves. Thanks again, happy cooking!