The “Tell” – Springdell Summer CSA Pickup #14

Hi everyone, Jess here to recap the 14th pickup of the Springdell CSA Season! I’m loving the apples, and bracing myself for the inevitable waning of the peppers and tomatoes… Just look at this lovely share!

First, it was the corn, next, it’l be the tomatoes…. These veggies explode into the share boxes and then fade into the distance until the next season. Enjoy what you can and preserve the rest, your winter selves will thank you!
  • Bartlett Pears
  • Gala Apples (the pinkish ones)
    • Enjoyed as-is, some still in storage
  • McIntosh Apples (the more round and solid red/green ones)
    • Enjoyed as-is, some still in storage (I’m ready for a slow cooker applesauce)
  • Lettuce
    • Enjoyed at a BBQ on burgers
  • Bell Peppers
    • The ones that I haven’t slivered and eaten yet are blushing, slated for a jelly
    • Slivered
    • Quick huevos rancheros
  • Banana Peppers
    • Rings sliced into huevos rancheros
    • Ones not yet enjoyed are slated for a jelly
  • Serrano Peppers (plus one poblano I took from the swap box)
  • Carrots
    • Carrot sticks for the boys
    • Sliced into Community Garden cabbage slaw
  • Beefsteak/Heirloom Tomatoes
    • Sliced onto a burgers at the Sunday BBQ
    • Sliced Onto Grilled Eggplant
    • I still have a couple on my counter, I’m not ready for the party to end!
  • Garlic
  • Classic Nectarines
    • Enjoyed as-is

All other veggie scraps composted unless otherwise noted

You’ve probably heard from Farmer Jamie, but just in case, it’s into the fridge with the apples!
  • Apples (Honeycrisps, one of our favorite snackers!)
Did anyone get to their Serranos this week? I enjoyed one sliced on my quick huevos rancheros, but the others are still admittedly blushing on my counter awaiting their fate… As I’m still working my way through a couple of bottles of hot sauces and purees, I figured I’d make another batch of hot pepper jelly, as that goes quickly in my house. Now I just need to stay still long enough to make it happen.
The ooey gooey goodness of this Chile Relleno Casserole was worth the time. The recipe called for canned tomatoes, but it was much better with fresh. As I skipped the chorizo sausage called for in the recipe, I was left wishing that I threw in just a couple more extra tomatoes. Next time for sure, this recipe was great.
You’ve seen me get all fancy before with Moussaka, Rollatini, Parmesan and other eggplant recipes. Lately, with the time crunch being the way it is, I’ve been keeping things simple, and grilled eggplant is no exception. A little rub of pressed garlic and olive oil on each slice, add a slice of tomato on the eggplant slice after your first grill flip, then melt some cheese, and you have a good thing. A quick drizzle of balsamic glaze and voila, dinner!
Every year, the third graders get to bring home a cabbage seedling from school. My now fourth grader finally harvested his, and it was almost as big as him! He didn’t mind sharing the outer leaves with the caterpillars, and was sure to rehouse them before taking the unscathed center home for a sauté and slaw.
Accompanying his cabbage creations were his baked potatoes. He took his time carving the little “x”s into them before baking, saying this is what he learned to do at his summer camp. Nice job, little one!

This has been a short and sweet week cooking-wise in the Anderson household. We’re in the phase in our lives where long sit-down dinners are pre-empted by afternoon extracurriculars. However, just because we’re having a slower culinary year doesn’t mean you have to! If feeling inundated with any CSA veggie, check the CSA365 Veggiescope (our virtual veggie-pedia) to help you through! There, you’ll find all kinds of info on that veggie, along with a list of inspirational ways to prepare it! Meanwhile, see you back here shortly for the next installment of the Springdell Show and Tell!

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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