The Springdell Show and Tell – Summer CSA Pickup #8

Hello everyone, Jess here with the CSA pickup that rings in the month of August. What a week it has been for Springdell Farm! A microburst came through and ravaged the farm stand displays, produce and tents. It was heartwarming to hear that the customers that were present helped to carry and pick up the items that flew into the road, this is farm family at it’s finest! Though there was some damage on the retail side, the silver lining is that the crops were unscathed. We are grateful for the speedy recovery, and given the look of this week’s CSA and a stroll through the farm stand, Springdell didn’t miss a beat!

The lovely sight of the first CSA pickup of August.
  • Butter and Sugar CornIt’s so sweet and delicious, rarely does it make it past pickup day in this household.
  • Zucchini Squash- If not enjoying right away, shredding and freezing in baked good quantities will add a little extra nutrition to those fall and winter breads.
  • 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!
  • Classic EggplantGrilling up eggplant is a great way to prep it for the week’s use.  It can then be layered onto flatbread sandwiches with roasted red peppers, pesto and goat cheese.  
  • Bell PeppersGreat for stuffing, slicing, grilling… the list goes on! I have been slicing and leaving spears on the table and they disappear throughout the day.
  • Sugar BeetsA couple more to pickle or roast! If you hate ’em, go for the beet cupcakes. (If I don’t pickle this batch, I might try some sweet beet cookies and will let you know how that goes.)
  • TomatoesBring on the tomato sandwiches! Grab a packet of bacon from the stand, the CSA lettuce is crisp and these beautiful tomatoes make for a dreamy BLT.
  • Classic PeachesDelicious in baked goods, grilled, or simply as-is.
  • Summer CabbageFellow Springdellian Ann B. shared this versatile soup recipe, thanks, Ann!
  • Nature’s Skittles Cherry TomatoesThese like the countertop. Munch a few as you walk by!
  • Butter BeansThese are called Butter Beans for a reason! A quick blanch and a pat of Amish Roll Butter makes for a great summer snack.
  • 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 before fridge storage for best preservation.
  • Broccoli LeavesLast but not least, these are nutrition filled powerhouses packed with Vitamin A, C and K. I steam or blanch these upon arrival to make them more pliable before stuffing. Stuffed Broccoli Leaves make great little finger foods!

Small Shares this week include Butter and Sugar Corn, Slicing Cukes, Zucchini, Squash Bombs, Butter Beans, Tomato, Peaches, Lettuce, and Broccoli Leaves. Super Shares include Butter and Sugar Corn, Summer Cabbage, Slicing and Salad Cukes, Tomatillos, Zucchini, Summer and Heirloom Squash, Sugar Beets, Tomatoes, Nature’s Skittles Cherry Tomatoes, Lettuce, Carrots, Butter Beans, and Broccoli Leaves. Single Shares include Butter and Sugar Corn, Nature’s Skittles Cherry Tomatoes, Zucchini, Slicing Cuke, Butter Beans, Lettuce, and Broccoli Leaves. *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.

Remember to bring some snippers to your CSA pickup and take a stroll through the PYO sunflower patch (parallel to Rt. 119). A few of these sunny beauties will really brighten up the home.
This week I made a quick Blueberry Buckle with a package of baking mix from Carolyn’s Farm Kitchen, available at the farm stand.
Lots of variation on salads with basil ribbons and Mozzarella House cheeses are happening. The tomatoes have been excellent this year, soooo tasty!
When working with an older or larger eggplant, I usually slice and liberally salt them before cooking. Allowing the eggplant to sit in salt is a process called “sweating”, which helps to draw out some of the moisture and remove any potential sponginess and bitterness from the flesh. After an hour (I have left them overnight before) just rinse the excess salt and cook however you’d like. (This works for zucchini and squash too!) A simple method is to grill and top with your favorite summer goodies.

That’s about it for this week. I got some “fan mail” this week which was awesome, and I always love to hear from you about recipes that are working, tips you may have, feedback on the posted recipes, etc. After all, 200 kitchens are better than one! Thanks so for reading, and I hope you have a delicious 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.

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