The “Tell” – Springdell Summer CSA Pickup #4

Hi everyone, I hope you had a wonderful week! We are busy here at the Anderson household, and thankfully fueled by deliciousness! Thanks to our Springdell crew for keeping us so well fed. I think of you on those hot summer days and am so grateful for all that you do.

This bounty made for some simple and awesome meals (well, the zucchini tart was a bit more time consuming than my usual fare, but even that had some corner cutting to save time). Let’s take a closer look!

All veggie scraps composted unless otherwise noted.

It was a yummy week in the Anderson Household! Despite a hectic schedule, we managed to get to some good cooking and eating. Let’s recap shall we?

We started with this amazing Springdell beef tenderloin accompanied by Westfield Farm Hubbardston Blue Cheese, Grilled Summer Squash, and a simple salad of peas, chard, cukes and strawberries.
These Korean Beef Tacos were a hit! I was planning to make them with a brisket, but went with an adaptation of this ground beef recipe instead. My cabbage averse family members couldn’t resist the crunch of the slaw against the flavorful beef. Some of the pea pods and box choy also joined the party.
My boys went with simpler versions of the tacos, subbing pea pods and cucumbers for the slaw. It’s funny how a once-favorite veggie can fall out of favor with the little ones, or something that was gross to them last season is suddenly their new fave. In the meantime, I’ll keep on cooking and they’ll keep on taking “no thank you” bites!
I didn’t take pics of the finished kale brownies this time around, but here you can see the kale puree as it slowly disappears into the chocolatey goodness of the brownie batter.
This spin on Ina Garten’s Zucchini Tart was a winner this week. It’s wonderful warm out of the oven, or as a room temp snack as well! I recommend prepping the dough and draining the zucchini the night before, this will save you that waiting time the next day.
I made myself a simple and super yummy cauliflower “steak” for lunch, roasted at 400 degrees, 10-ish minutes on each side. Great with garlic butter and fresh shreds of Parmigiano Regianno.
If you like Buffalo wings, Buffalo cauliflower is a little hard to resist, especially with a fresh Hubbardston blue cheese dressing. Cool cucumbers are a great stand-in when carrots and celery are not yet ready for the picking!
Our Cauliflower went a long way this week, finally making an appearance in a third meal, Roasted Cauliflower and Lentil Tacos. I didn’t have chipotle peppers that the recipe called for, so mixed up some garlic and habanero sour cream. Shredded zucchini was a welcome addition. Many thanks to Fellow Springdellian Julie B. for this recipe suggestion!
My super quickie meal of the week was a tofu and garlicky bok choy with pumpkin noodles (a present from my mother from the Asian market, they could double for spaghetti noodles!) The sauce was a quick soy-mirin glaze (I’m experimenting with making eel sauce because my older son loves it, but I can’t quite get it to taste like the kind at his favorite restaurant. Meanwhile I’ll slather my attempts on veggies and call them soy-mirin glaze like it was intentional.)
Check out this Yellow Squash Casserole from Southern Spicy Kitchen. Thanks to Fellow Springdellian Ann B. for sharing this photo from her kitchen. Looks great, Ann!

How are you enjoying your CSA? If you have a great recipe to share, please do so, as 200 kitchens are better than one! Also, if you’re having any veggie struggles, please feel free to drop me a line anytime, I’m here to help!

See you back here shortly for the 5th pickup of the Springdell CSA season (which highlights summer garlic). Thanks so much for reading!

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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