The “Show” – Springdell Summer CSA Pickup #10

Hello everyone, Jess here with the 10th CSA pickup of the season. I hope you are enjoying the CSA experience so far (and if you’re not, please drop me a line, I’m here to help make it easy and tasty for all!)

Take a look at this lovely produce!
What a beautiful Flower CSA we have this week!
  • Butter & Sugar Corn (I may try Street Corn this week)
  • Bell Peppers (Colossal, GREAT for stuffing!)
  • Poblano Peppers (Chile Rellenos, anyone?)
  • Mad Hatter Hot Peppers (Use where Scotch Bonnets are called for, they make a great Jerk Marinade!)
  • Fresh Dug Red Potatoes (from Farmer Chad, Groton)
  • Fresh Dug Onions
  • Nature Skittles
  • Beefsteak Tomatoes
  • Classic Peaches
  • Radishes (Separate them from their tops so they don’t wilt before their time. Soak in water in the fridge to prolong freshness and mellow the bite if preferred)
  • Heirloom Tomatoes
  • (I grabbed a couple of banana peppers and jingle bells from the swap box also, and picked up some milk, cheese, pudding and soda from the stand.)

Single Shares received Corn, a Bell Pepper, Potatoes, Onions, Nature Skittles, Beefsteak Tomatoes, Radishes and Peaches. Small Shares received Corn, Bell and Poblano Peppers, Onions, Potatoes, Hot Peppers, Tomatoes, Nature Skittles, Classic Peaches and Radishes. Mega Shares received Full Share items in larger quantity plus Heirloom Cucumbers, Sunflower Shoots, and Tomatillos!

As the tomato season has kicked in, the basil in the PYO herb box is of course being devoured, but I’ve noticed the sage patch is being rather lonely at the moment. I thought it’d be a good time to mention that sage and tomatoes make a yummy pair as well!
A browned butter and sage sauce is lovely with winter squashes, but how about with the tomatoes? It’s sweet and tangy in all the right places,
Tossed with the pasta of your choice, it makes a lovely treat! Here’s a recipe that’s easy to adapt to your ingredients (I used a small onion in place of the shallots and went with Parmigiano Reggiano for the cheese).
I’ve been following the career of this “volunteer” parking lot sunflower with great enthusiasm!

Thank you for reading, and I look forward to cooking with you! Have a lovely 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.

Leave a comment

Your email address will not be published. Required fields are marked *