The Springdell Show and Tell – Summer CSA Pickup #4


Hi everyone, Jess here to chat about the lovely fruits and veggies of the summer CSA. We are in the fourth week of the summer CSA at Springdell, and it’s looking delicious. The fields have been finally graced with some much needed rain, just what the farmer ordered. Those golden yellows of summer are joining the colorful rainbow.

My littlest came to the farm with me for pickup, and as you can see by this week’s photo, had a really hard time waiting to dip into the blueberries.
  • Zucchini Squash- Bring on the quintessential summer veggie, the squash! Bake it into breads, shred it into slaws, shred into noodles (or zoodles), roast, stuff, flambé, sauté, slice, dice...
  • Summer SquashThe first of the season are so tender and sweet.
  • Golden Zucchini Squash- Treat these as you would zucchini, and you can’t go wrong.
  • Squash BombsBaked and stuffed is our favorite way to enjoy these. Cut off the tops, scoop out the middles, bake them upside down at 350 for 15-20 minutes while you prep your filling, then stuff, pop them back in and bake until done! If your filling includes cheese, a little broil at the very end is a nice touch to brown it up, but watch things closely because you don’t want to burn it at the finish line!
  • Cauliflower Buffalo Cauliflower is a favorite in our household, but pizza crusts, rice, grilled cheese and so many other options are available for this versatile veggie! What are your favorites?
  • Slicing CucumbersKeep on slicing and dicing.
  • Salad CukesSour Cream Cucumbers is a tasty dish, especially with the basil in the share box this week!
  • BlueberriesFrom our neighbors in Groton, these rarely make it home.
  • RadishesSeparate the tops from the greeens to avoid wilting of the bulbs.
  • Genovese BasilI give a the bunch a fresh snip at the bottom of the stems and pop in a glass of water until ready for use.
  • LettuceRemember that there’s no “stay fresh” sprayed on these fresh farm greens, so be sure to enjoy immediately or take a few minutes to prep before storing in the fridge.

Super Shares received a box of black raspberries in addition to the items above. Small Shares received the same items as above sans slicing cukes and squash bombs. Single shares received summer squash, salad cukes, radishes, blueberries and lettuce. Quantities vary by share, with the larger shares receiving the larger quantities accordingly. Please note that items may vary slightly throughout the week depending on daily yield, but share value will remain consistent.

Though we seem to be nearing the end of the strawberry season, we were able to hunt and peck for some beauties. Until next year, my sweets…
Tully Farms heavy cream is a staple in our house throughout the year. Creamed chard, creamed spinach, creamed kale… and if there’s leftovers, you can always make whipped cream for your desserts!
This was one of the trays in our simple Meatless Monday lettuce wraps with teriyaki tofu and summer veggies. The squash was sautéd in butter at my 7 year-old’s request. He was being standoff-ish with the squash until he took a couple of bites and remembered that it’s that yummy veggie he enjoyed at 6, 5, 4… Now that we’ve again made friends with squash there’s more room for creativity. Bring on Farmer Jamie’s Grilled Antipasto of Squash!
We’ve been loving the Johny Putt farm salad mixes, complete with microgreens, Nasturtium, and last weeks bag even had some sugar snap peas!
A perk of getting golden and green zucchini at the same time, you can get fancy! This zucchini tart was a last year fave and is based on Ina Garten’s recipe, except I subbed some different cheese and left the crust “rustic”. It’s totally a versatile recipe that you can make your own, my favorite kind. (Thanks so much, Ina! May I call you Ina?)

That’s about it on this end! Thank you for reading, keep the comments coming, and I look forward to seeing you back here next week for the next pickup 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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