The Springdell Show and Tell – Summer CSA Pickup #10

Hi everyone, Jess here to ring in the 10th week of the Springdell Summer season! Despite the drought, Farmer Jamie and her team are keeping the CSA crates packed with multiple-trips-to the-car goodness!

Look at this spread. ‘Nuff said.
  • Butter and Sugar Corn– It’s so sweet and deliciousrarely does it make it past pickup day in this household. The husks are great for tamales, and the corn cobs make a mean honey-like jelly!
  • Italian EggplantI picked up some Mozzarella House and am making up a big ol’ eggplant parmesan this week. Ratatouille is still a delicious option right now! Alice Waters has one of my favorite versions. If Ratatouille isn’t your thing, Baba Ghanoush is a simple and delicious smoky veggie dip or spread for sandwiches.
  • Bell Peppers– If you’re feeling inundated, this is a great time to freeze some! As always, your winter self will thank you!
  • Heirloom Tomatoes – Bring on the tomato sandwiches! (I’ve had one every morning for breakfast this past week.) Grab a packet of bacon from the stand, the CSA lettuce is crisp and these beautiful tomatoes make for a dreamy BLT.
  • Slicing Cucumbers– Remember, these enjoy the fridge until ready for use. but don’t forget about them. Slice one up and keep in your snack zone.
  • Zucchini Squash – If not using right away, shredding and freezing in baked good quantities will add a little extra nutrition to those fall and winter breads.
  • Heirloom Crookneck Summer SquashA fun variety, the long skinny necks make for the most tender and delicious bites! Great with Brown Sugar and Onion, but a big old pat of Amish Roll Butter is just fine, too!
  • Sungold Cherry TomatoesAmazingly sweet and tangy, great as-is, or roast them up in abundance.
  • Super Sweet 100 Cherry TomatoesDitto for these! Leave on the counter and watch them disappear.
  • Saladette TomatoesGreat in salads as the name implies!
  • Classic Peaches– Delicious in baked goods, grilled, or simply as-is.
  • Sugar Beets– Sweet Beet Cookies. This is the week.
  • Lettuce– Wonderful 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 before fridge storage for best preservation.
  • Genovese Basil– Check out the little ditty below on later season basil.
  • Classic CarrotsBeta Carotene all the way! I’ve been slicing off the tops and storing in the fridge in a glass of water to maintain crispness (or just enjoying them immediately).

Single Shares this week include Butter and Sugar CornSquash Bomb, Slicing Cucumber, Heirloom Crookneck Summer Squash, Zucchini Squash, Red Bell Peppers, Italian Eggplant, Classic Peaches, Saladette Tomatoes, Classic Carrots, Sugar Beets, and Lettuce.

Small Shares this week include Butter and Sugar CornSlicing CucumbersZucchini Squash, Heirloom Crookneck Summer Squash, Red Bell Peppers, Italian Eggplant, Classic Peaches, Saladette Tomatoes, Cherry Tomatoes, Heirloom Tomato, Classic Carrots, Sugar Beets and Lettuce.

Super Shares this week include Butter and Sugar Corn, Watermelon, Heirloom Noodle Beans, Sungold Tomatoes, Super Sweet 100 Tomatoes, Heirloom Tomatoes, Green Bell Peppers, Red Bell Peppers,  Zucchini Squash, Heirloom Crookneck Summer Squash,  Slicing Cucumbers, Italian Eggplant, Classic Carrots, Sugar Beets, Lettuce and Squash Bombs

*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.

  • Lettuce from Johnny Putt Farms, Littleton, MA (includes Microgreens and Edible Flowers)- Enjoy the microgreens as soon as you can, as they are best close to the date of being picked. I find that portioning out the salad at the beginning of the week helps me to ensure that all of my greens are enjoyed before getting wilty.
  • Romaine Lettuce(enjoy ASAP- Romaine loves it’s short but delicious shelf life) Bring on the lettuce wraps!
  • EggsSteamed and sliced on salads. (If it ain’t broke, don’t fix it.)
I picked up our meat share this week! Looking forward to enjoying this yummy stuff!
This yummy coconut milk curry was a lovely backdrop for rainbow of August veggies, including onion, garlic, basil, jalapeño, squash, bell peper, tomato, eggplant… I didn’t get too fancy with this- just coconut milk, and curry paste and a gentle simmer.
This Healthy Marbled Chocolate Zucchini Banana Bread, from Ambitious Kitchen was suggested by Fellow Springdellan Isabel I. and quite the hit. Thanks, Isabel!
These are a fun little addition to the farm stand this week, behold, the Noodle Bean! Great for stir fries, or farm toddler snacking!
This field is open this week for members, so check in at the farm stand, grab a container, and pick those lil (and big) tomatoes before the field rests! Enjoy!

Let’s talk BASIL! There’s an abundance of lovely basil that has been coming through the shares. This is the time of year when many of us make a mega-batch of pesto, jar it, or freeze it into cubes. These little pops of flavor are most welcome in just about any dish, especially during the winter doldrums!

As the season progresses, the tender leaves and stems grow into a heartier version the plant. The leaves become tougher but are still flavorful. You’ll notice flowers on your basil tops, the current Springdell variety has white petals. These basil flowers can be used to infuse olive oil and/or vinegars, or even in basil tea (steep flowers for a few minutes). Pinch off the flowers and have some fun! I’m testing a small batch of basil-flower vodka myself, and will let you know how it goes (hiccup).

You’ll notice that the petals of the mature flowers give way to tiny green clusters of leaves, these are where the seeds reside. You can also dry out the green clusters in a paper bag, storing in a cool and dry place. Next season, you can use these to try basil in your home garden, too!

That’s about it from me for today. Meanwhile, enjoy your produce, check in if you need support, keep taking deep breaths, sip that basil tea (or vodka, I won’t judge) and have a wonderful 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 *