The “Tell” – Springdell Summer CSA Pickup #2

Hi everyone, Jess here, honored to present you with the second CSA pickup of the season! Here is the product of all that hard work. Many thanks to our beloved farm family for all that you do to keep us well fed.

Look at these lovely fruits and veggies!

  • Eggs
    • In a simple egg salad with mayo, PYO dill, dijon mustard and vinegar
    • In Pancakes
    • Hard-Boiled for Kids’ lunches

All other veggie scraps composted unless otherwise noted.

This week we can start the “Tell” before we even left the Springdell Parking lot! These two containers were empty by the time we arrived home.
We had a pancake summertime treat with homemade buttermilk pancakes!

Meatless Monday we enjoyed a quick tofu stir fry with some of the snow peas and garlic scapes.
Heirloom Scallions are mostly going in the freezer to use periodically throughout the season. Look up this recipe for a tasty treat!
These “Kale-Sadillas” were pretty tasty! My kids had mixed reviews, but kale was being eaten, so no complaints.
My lunch had some more goodies in it, including onion and habanero puree. For those that aren’t into kale but are ok with onion, this is a good combo.
Swiss chard ribs are my favorite part of the chard, though many folks throw the stems out. If you’re not convinced, try this recipe!
Trying to go a little healthier than the cream, I enjoyed my chard this week with spring garlic bulbs and scapes. This is a full bunch on a small plate, so remember that when you’re overwhelmed with the bunches of greens in your fridge, they cook down into much smaller amounts, and they don’t last forever!
Another quick car lunch this week for the kids, complete with hard boiled eggs, peas and strawberries.
Here’s a One Pot Salmon in progress, I love the versatility of this recipe. This week I put in the tough bulbs of the garlic scapes (removed before serving) and the bulbs of the heirloom scallions (which turn out to be very sweet in this recipe, just add them in with the water and the rice so they have a little simmer time).
I steamed up some collard green noodles, which to date is still my favorite recipe for them. They steam within 5 minutes, and the surface area to any preferred yummy sauce ratio is pretty spot on!
A quick egg salad with dijon, vinegar, mayo and PYO dill makes for a lovely lunch.
I’ve been really enjoying the PYO herb garden! Here is some parsley, dill, basil and chives ready to join some scallion and garlic scapes for a yummy herb dip from the Kitchn!
This dip was well-received by my buddies this week.

In my never-ending quest to find recipes for the greens that my family will like (and keep on liking), I tried out this recipe for kale chips from Fellow Springdellian Dorothy Greco and found it to be quite tasty! I had crunchy almond butter on-hand and used this instead of the cashew butter, the crunch was pretty great. Unfortunately, I thought I snapped a photo but it looks like I didn’t. I’ll have to make another batch because I ate them all before my family had a chance to try them. Thanks so much for sharing this one, Dorothy!

That’s about it for this week’s Tell! I hope you are enjoying this real-time check in. Remember, if you’re feeling overwhelmed with any particular veggies, get in contact with me, chances are you are not alone! Also, the Veggiescope is back up and running, and can be an invaluable resource, as it’s a virtual veggie-pedia for any veggie you may be struggling with. Check it out!

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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