The Springdell Show and Tell – Summer CSA Final Pickup!

Hi everyone, Jess here with a bittersweet final pickup of the Springdell Summer CSA season, and what a season it has been! As Farmer Jamie prepares for the Winter CSA and Jonathan, Samuel and Clancie head back home until the warmer weather returns, I sit here feeling so incredibly grateful. Folks like Farmer Jamie are fed entirely on a passion for what they do, and it is evident in the food that we enjoy year-round.

For those yet to pick up your share, please be sure to put any remaining CSA crates in your vehicle now so you won’t forget them when heading to the farm stand! Your final pickup will be presented to you in a brown paper bag for taking home.

I thought it might be good to consolidate the Show and Tell this week, so here is what happened with last week’s goodies.

  • Gala Apples
    • Apple Glazed Lamb Chops, more to follow!
  • Poblano Peppers
    • Roasted and planned for a Chile Relleno Casserole. I didn’t quite get to it so they are popped in the freezer awaiting their fate.
  • Potatoes
    • Lots of Oven Fries this week, my boys love them
  • Brussels Sprouts
    • Hoping to try and Indian Roasted Brussels Sprouts recipe and report back to you
  • Garlic
    • Those with stems are hanging, those without are in the onion bin and picked on here and there as needed.
  • Lettuce
    • Simple Salad with Apples, and Egg Salad Lettuce Wraps
  • Yellow Onions
    • In the onion bin this week
  • Pie Pumpkin
  • Spaghetti Squash
    • Spaghetti Squash Pad Thai
  • Butternut Squash
    • In cold storage, their time will come.
Though this CSA is ending, the farm stand is still open!
Stock up on extra squashes for the winter!
I hope you all are enjoying the spaghetti squash! It’s lovely in place of pasta, try with a sprinkling of Parmesan and garlic butter, in a creamy Alfredo sauce. I’ve probably mentioned our favorite, Spaghetti Squash Pad Thai! My first one of the season I enjoyed baked and with a big ol’ dollop of Amish roll butter and a little sprinkle of nutmeg.
I am a total sucker for pickled beets. Everyone in my house thinks I’m crazy, and that’s ok. I threw in a rogue Serrano pepper (the one that I missed when making the jelly), and the little spice kick took these picked beets to the next level. If you’re not a beet fan, stick to beet cupcakes, but if you like earthy tangy and mildly spicy flavors, give these a try.
We usually roast up our Brussels Sprouts, but I was craving salad for lunch and my lettuce was already enjoyed by this point in the week. This simple salad consisted of shredded Brussels, a sweet apple, walnuts, dried unsweetened cranberries, and pomegranate seeds. Westfield Creamery goat cheese also made an appearance, along with a tangy vinaigrette. In retrospect, I would’ve left out the pomegranate seeds, but the rest of the salad was yum!
I recommend giving yourselves a few extra minutes at the farm stand this week to participate in a walking meditation through Briar’s Sunflower Patch. Enjoy as bees pollinate the flowers, butterflies frolic on the bright petals, and wind whispers through the stems. Breathe in that lovely fresh air as you reflect on the change of seasons. This is truly a special place.

Another hearty thanks to our Farm Family as this year’s Summer CSA draws to a close. I hope everyone enjoyed the season as much as I did, and I look forward to seeing you back here soon 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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