The Springdell Show and Tell – Summer CSA Pickup #7

Hi everyone, Jess here with the 7th pickup of the Springdell CSA summer season! The rainbow colors of summer are here, and they are glorious!

  • Butter and Sugar CornHooray, the corn is here!
  • Slicing CucumbersRemember, these enjoy the fridge until ready for use.
  • Salad CucumbersDitto on the fridge with these… If you have a backlog, it’s a great time to pickle some up!
  • Bell PeppersGreat for stuffing, slicing, grilling… the list goes on! I have been slicing and leaving on the table and they disappear throughout the day.
  • BlueberriesIf you have zucchini left, they’d love to be paired with your blueberries. Try this recipe (and if you don’t want to commit to a cake, these make great cupcakes too!)
  • Sugar BeetsI roasted last week’s, and will pickle this weeks as I’m in a pickling state of mind lately.
  • Patty Pan Squashthey are so tender at this size! Sliced and grilled, they are so pretty on the plate!
  • Heirloom Cherry TomatoesNature’s candy! These like the countertop. Munch a few as you walk by!
  • Green Beans and Butter BeansA quick blanch and a pat of amish roll butter makes for a great summer snack.
  • Kohlrabia little and sweet one, a quick and simple idea is to peel, slice thin and sprinkle with a little salt. Great as-is or in salads!
  • Carrotscut off the tops (reserve for Carrot Top Tea or Pesto) and store the carrots upside down in a glass of water with just enough water to submerge the exposed cut parts until ready for use. (I’m experimenting with this preservation method, seems to keep them the crispest so far.)
  • LettuceWonderful for lettuce wraps or lunchtime salads. Remember to separate them from the core when you get home, give a quick rinse and bag them damp dry for best preservation.

Small Shares this week include Butter and Sugar Corn, Slicing Cukes, Salad Cukes, Zephyr Squash, Bell Peppers, Green Beans and Wax Beans, Field Tomatoes, Carrots, Lettuce. Super Shares include Butter and Sugar Corn, Cabbage, Slicing and Salad Cukes, Bell Peppers, Zephyr Squash, Golden Zucchini, Sugar Beets, Blueberries, Heirloom Cherry Tomatoes, Lettuce, Carrots, Green Beans and Butter Beans. Single Shares include Butter and Sugar Corn, Summer Cabbage, Golden Zucchini, Slicing Cukes, Green Beans and Wax Beans, Lettuce, and Carrots. *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.

  • PeachesI apologize, one was missing from the photo because I couldn’t wait. They are so juicy!
  • BlueberriesLeave a little bowl on the table, they won’t last long.
  • Salad Mix from Johnny Putt FarmsThis lovely mix of tender lettuces and edible flowers has become my go-to lunchtime salad.
  • Broccoli– These like to be stored in the fridge! If you don’t plan to eat right away, a quick blanch before freezing will preserve them nicely for later use.
  • EggsI’m still steaming most of these and slicing them on lunchtime salads throughout the week.
While picking up your CSA this week, be sure to bring a pair of snippers, and stop by the PYO sunflower patch (along Rt. 119) for a few sunflowers to brighten your day!
With the arrival of the summer tomatoes comes my favorite sandwich of all, the Springdell BLT. (Admittedly a little light on the “B” because I left it unattended and my kids ate most of it in seconds). THIS is the tomato I was waiting for. #Springdellicious
Fridge pickles!
It always feels like a huge amount of cukes, and then the canner comes out and they’re gone in a flash. If you’ve never canned anything, fear not, there are a ton of resources out there, and it’s pretty easy peasy to do.
I do relish relish! I made this recipe and subbed some of the cider vinegar for distilled without much difference.
A bed of fennel provides a scrumptious backdrop to all kinds of seafood. Here you see a foil packet being prepped for the grill. 10 minutes on indirect heat is just about all you need!
Yummy BBQ meal with smoked beef brisket, potato salad, cole slaw, tomato basil salad, corn and zucchini.
I tried out Farmer Jamie’s recent suggestion of baked cucumbers. It’s quite the departure from the standard “cool” cucumber, and the herbs and cream are yummy with the cukes!
Meatless Monday dinner included grilled BBQ tofu and an assortment of fresh picked veggies. I like to keep it simple on pickup day, when the veggies are ready to speak for themselves!

What are you cooking up in your kitchen? Do you have any great ideas that you’d like to share here? If so, I’d love to hear them! Have any veggies piling up that need a good ripcord recipe? Just drop me a line, I’m here to help, it’s what I do!

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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