The Springdell Show and Tell – Summer CSA Pickup #12

Hi everyone, Jess here, ready to ring in the month of September! The Springdell Farm team has been working tirelessly to bring us another beautiful assortment of delicious fruits and veggies.

The late summer colors are changing.
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  • WatermelonGrill it up, enjoy in a salad, or make it into a simple and refreshing granita and/or agua fresca. The Watermelon Rind makes for great pickling. Head outside and have at least one summertime seed spitting contest.
  • Banana PeppersBanana Peppers are mild, great stuffed and roasted on the grill (dare I say wrapped in bacon?)
  • Italian EggplantIt’s been a lovely and plentiful season for eggplant! You’ve tried the Eggplant Parmesan, you’ve tried the Baba Ghanoush. You’ve tried the Moussaka, the Ratatouille . You’ve grilled it, baked it, fried, it… Even made Eggplant Parmesan Chips! If you run out of steam, it’s a great time for freezing. As always, click on the veggie link for tips!
  • Bell Peppers– If you’re feeling inundated, this is a great time to freeze some! As always, your winter self will thank you! Stuffed Pepper Soup makes a great treat in the cooler months!
  • Crookneck SquashSo very tasty when sautéd.
  • String Beans We’ve been snacking these raw. If they make it to the stove, a quick blanch, steam, or sauté is great, too!
  • Heirloom Pear TomatoesThese are so sweet and tangy, giving Sungolds a run for their money!
  • Classic PeachesFrom Fairview Orchards next door in Groton, these classic beauties are so delicious. Grab some basil from the PYO garden and try Farmer Jamie’s Muddled Peach and Basil Cocktail!
  • Tomatoes – This week I made Farmer Jamie’s Tomato Pie and it was delish.
  • Sugar Beets– I keep yapping about the Sweet Beet Cookies, but then I give in to roasting and devouring them first. If you’re not into beets, baked goods are the way to go, they make a mean cupcake.
  • 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.
  • 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 Watermelon, Banana Peppers, Bell Pepper, Italian Eggplant, Heirloom Pear Tomatoes, String Beans, Classic Peaches, Lettuce, Carrots, and Sugar Beets.

Small Shares this week include WatermelonCucumbers, Italian Eggplant, Bell  Peppers, Banana Peppers, Heirloom Pear Tomatoes, Tomatoes, Classic Peaches, String Beans, Lettuce, Carrots, and Sugar Beets.

Super Shares this week include Watermelon, Zucchini Squash, Summer Squash, Slicing Cucumbers, Banana Peppers, Bell Peppers, Italian Eggplant, Heirloom Plum Tomatoes, Classic Peaches, Brandywine Tomatoes, Tomatillos, Cherry Tomatoes, String Beans, Lettuce, Carrots, and Sugar Beets.

*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.

One of the highlights at the Anderson Dinner Table this week was this hearty stuffed pepper soup. I worked loosely from this recipe, swapping out the canned and dried stuff for homemade broth, fresh tomatoes, basil, and extra peppers. It was perfect paired with a big ol’ hunk of pandemic sourdough!
The basil in the PYO garden is lovely, as are the tomatoes. It’s a great time to make some winter tomato sauce and pesto!
I whipped up a batch of Candied Jalapeños this week. They take about a month to taste the best, but are so worth the wait. These are amazing with Jordan Brother’s Calamari, and will bring a welcome sweet heat to the winter season!

As always, please feel free to check in if you’re stumped on a fruit or a veggie, I’ll do my best to help find the recipe or preservation technique that’ll work best for you. Until next week, my friends, sweet and savory dreams!

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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