The Springdell Show and Tell – Summer CSA Pickup #9

Hi everyone, Jess here to talk about the 9th pickup of the Summer CSA! To me, we are in the midst of the most awe-inspiring weeks. The bounty that comes from these hard-worked and well-loved family fields is simply second to none.

For fellow Springdell CSA’ers, please read the quick message at the bottom of this post regarding the Pick-Your-Own fields. PYO has been a wonderful and unique addition to the CSA, and as customers we all want to do our part to make sure we are understanding and respecting the correct places to be picking.

It is hard not to feel immense gratitude every time I look at all that Mother Nature and our farmers provide. Let’s take a look at this week’s CSA!
  • Butter and Sugar CornIt’s so sweet and delicious, rarely 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!
  • MelonCucumber Melon Salsa is a great use for the basil, melon and cukes in this week’s share, a perfect summer side for just about any dish!
  • Italian EggplantThis week’s box is perfect for Ratatouille! 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.
  • Merlot Bell PeppersI have been slicing and leaving spears on the table and they disappear throughout the day. They are also great for stuffing, slicing, grilling… the list goes on!
  • Jalapeño PeppersI’ll be thinly slicing these and topping various dishes throughout the week. Candied Jalapeños were a hit around here last year so I’ll definitely be making those again.
  • Squash Bombs- Mine are already gone with tonight’s dinner. If not using right away, shredding and freezing in baked good quantities will add a little extra nutrition to those fall and winter breads.
  • Golden Nugget SquashNot sure of the fate of these yet. Maybe hasselback, stuffed boats, or into the Ratatouille with them.
  • Slicing CucumbersRemember, these enjoy the fridge until ready for use. Maybe enjoy in the Melon Cucumber Salsa!
  • 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.
  • Nature’s Skittles Cherry TomatoesThese like the countertop. Munch a few as you walk by!
  • Classic PeachesDelicious in baked goods, grilled, or simply as-is.
  • Green BeansA quick blanch, a sprinkle of salt 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.
  • Radishes- This batch looks particularly young and tender!
  • Basil- My basil is happily sprouting roots in it’s water glass. Snip a fresh bottom when you get home, and strip off the lower leaves so they don’t soak in your glass of water.
  • Sugar BeetsI pickled last week’s beets, I still have Sweet Beet Cookies on the list to try, but I may be tempted to make beet noodles instead.

Single Shares this week include Butter and Sugar Corn, Slicing Cucumbers, Zucchini Squash, Tomatoes, Nature’s Skittles, Merlot Bell Peppers, Italian Eggplant, Classic Peaches, Radishes, Lettuce and Basil. Small Shares this week include Butter and Sugar Corn, Slicing Cukes, Zucchini, Summer Squash, Cabbage, Bell Peppers, Jalapeño Peppers, Italian Eggplant, Tomato, Nature’s Skittles, Classic Peaches, Radishes, Lettuce, and Basil. Super Shares include Classic Peaches, Butter and Sugar Corn, Zucchini, Squash, Heirloom Crookneck Summer Squash, Italian Eggplant, Bell Peppers, Jalapeño Peppers, Slicing Cukes, Saladette Tomatoes, Nature’s Skittles Tomatoes, Heirloom Tomatoes, Tomatoes, Green Beans, Radish, Lettuce, Sugar Beets and Basil. *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.
We have dear neighbors that we quarantine with, and we share a weekly summer dinner outdoors. Our kids take turns planning the weekly meal. (Trust me it’s not always as rosy as it sounds, but hey, let’s focus on the positives where we can.) This week’s meal starter included dehydrated kale chips with Parmesan, and dehydrated collard greens with Sriracha and lime.
My oldest tried his hand at Zoodles, tossed with pressed garlic, Parmesan and Amish Roll Butter. Aside from a small burn from the metal pan handle, it was a delicious experience!
For the broccoli leaves, I steamed them until pliable and stuffed with them with Palmetto cheese (the stuffing is totally negotiable), and grilled over medium heat for a few. The leaves were small for stuffing so they were a little drippy, but that was totally not a dealbreaker.
Here you see a plate of smoked jalapeño puree, mashed taters, stuffed broccoli leaves, zoodles, pickles, sour cream cukes and the first of my neighbor’s home-grown chickens, perfectly smoked and unbelievably tender.
My friend’s oldest made a scrumptious blueberry pie for dessert. Comfort food with good friends this summer has been an incredible source of joy, nourishing in more ways than one.
Grazing plates like this are a common occurrence in our house throughout the summer weeks.
Last week’s eggplant and zucchini ended up sautéd and tossed in a to-taste balsamic cream sauce with basil, oyster mushrooms, garlic, onion, and I don’t really remember what else. Tully’s heavy cream makes everything yummy!
I’ll leave in this quick and blurry photo of last night’s Meatless Monday dinner bowl, as it’s fitting tribute to life lately – a bit scattered, out of focus, colorful and imperfectly delicious.
The Member’s Sunflower field that is designated as PYO is the huge field that runs ALONG Route 119. Bring your own snippers and take a few home! (Please do not pick sunflowers from other locations, thank you!)
Currently there are currently cherry tomato rows just behind the parking lot fence that are open for picking to members through the close of Saturday. -Picking is limited to 1 quart per member —quart boxes are in the return shed (which is right by the farm stand, so if you’re not sure, please ask someone). Please sanitize your hands before going to the field and DO NOT bring your own container from home. Please, do not pick the larger tomatoes or the sunflowers from this location.
There are rows that run ALONG the parking lot fence as well as raised herb beds. These rows include the gladiolas, zinnias, and basil ALONG the fence.
Please no dogs, kids are welcome with supervision/kindness to the plants.

Thanks to everyone for reading this week’s edition of the Springdell Show and Tell! As always, you know where to find me with questions, comments, etc. I look forward to cooking with you this 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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