The “Show” – Springdell Summer CSA Pickup #5

Hi everyone, Jess here to bring present you with the 5th CSA pickup of the summer season! Let’s get right to it, lots to take about!

Isn’t it lovely? Can you believe there are more veggies missing from this picture? Read on!

Small Shares received all the same in smaller quantities. Single Shares received corn, cucumber, squash bomb, garlic, curly kale and bok choy. Mega shares received the same in larger quantities with Kitchen Garden salsa, and heirloom patty pan squash.

There are two things missing from the Full Share Photo – one is these lovely blueberries from Fairview Orchards in Groton.
The second missing item from the photo is this lovely bok choy! My apologies, by the time I realized the error, my beets were in the oven, my garlic was braided and hung in my kitchen closet, and half of the corn was peeled and being munched on raw by the kids.
  • Black Raspberries (These were more full before the photo as well, there were little hands waiting to reach for them as I snapped the photo. Thanks to our famers for the time consuming work it takes to pick this many!!!)
For those enrolled in the flower CSA, Briar’s Sunflower Patch is open! Mind the rows of snap peas that are finishing up when walking back there, they are in the rows closer to the road. We brought this one to Nan for her windowsill, she’s settling in pretty well at her new home but I miss her chatting with me in the kitchen while I cook…
Today was also Meat Subscription day for me! I can not wait to try the new Cheddar Brats, I hear they are amazing!
Summer corn is here! I couldn’t wait to have our traditional quick boil and roll through a puddle of Amish Roll butter.
My nine year-old is interested in cooking, and he has agreed to prep one meal per week. Tonight was his first official meal since introducing this plan, slow cooked beef short ribs. His sauce turned out amazing! (Loosely based on this recipe)
Fall off the bone, melt in your mouth goodness!
Yumminess joined by some lettuce and snap peas from the community garden plot.
I have no specific plan for the beets this week, so my go-to is to instantly roast them. I preheat the oven to 375, wash the beets, trim the top, and leave the skin on before wrapping them in foil with a sprinkle of salt and drizzle of olive oil. Once tender (these were ready in 30-35 minutes), the skin rubs right off with your fingers. They can then be stored in the fridge until ready for use (awesome with goat cheese, balsamic glaze, and greens of your choice.)

This is the time of year that can make or break some CSA’ers. The veggies roll in quickly and there’s lots to enjoy at peak freshness. Depending on the size of your CSA, keeping up can be overwhelming for some. Remember though that some of the veggies, such as the cabbage and garlic, have a longer shelf life, so start with plans for the freshies. If you’re new, click on the veggie links above and get swept away to Veggiescope, our virtual veggie-pedia that will teach you tips and tricks for quick storage and preservation for each item. For example, when the greens are too plentiful to stuff in the fridge and you don’t plan on using them all that week, pop a pot of boiling water on the stove and cook them down for freezer storage (no need to change the water in between blanches, so this process can go quickly when you plan for it on your CSA pickup day.) If you know you’ll be using certain fresh veggies in a meal within the next few days, go ahead and do so (kale, for example can be sautéed down to less than half the size, and often tastes better if you prep it ahead). If you’re a juicer, you know that 10 pounds of veggies can go quickly… Anyhow, if you’re struggling, I hope Veggiescope will help you along your CSA journey, or contact me anytime with more specific questions! Many thanks for reading, and I look forward to cooking with you this week!

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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