The Springdell Show and Tell – Summer CSA Pickup #13

Hi everyone, Jess here to chat about the fabulous veggies of Labor Day! Change is in the air as folks navigate new models of schooling, parenting, work schedules, and general life choices during this bizarro time. The weather is starting to pepper cooler days in between the warmer ones. One constant has been the comfort of the weekly CSA crates, boxes brimming with nourishment in all its beauty. The hard work that goes into making this happen does not go unnoticed, and as always, we are most grateful for our farmers.

I’m looking forward to chatting about this week’s veggies with you! Let’s get right to it!
  • Butter and Sugar Corn It’s absolutely delicious right now. Freeze some up if you can, your winter self will definitely thank you.
  • Bell Peppers– With peppers and onions in the share this week, it’s a great time to grab some Springdell meats as an accompaniment. Use this week’s pepper and onion combo for fajitas, gyros, pepper steaks, pizza toppings… The list goes on! If you froze some as-is last week, remember a batch of roasted peppers would be nice to have over the winter, too!
  • Italian Eggplant– As mentioned, when the season is generous, freeze up your goodies for those winter dolrums! Like a happy chipmunk with full cheeks, I baked up and froze a whole mess of cutlets this past week. The rest went on the grill for some scrumptious Baingan Bharta.
  • Yellow OnionsThese like to be stored in a cool dry place. If you ever find that you have too many in storage, Caramelized Onions are a great ripcord recipe (and also pair nicely with apple!)
  • Fresh ShallotsI store mine with the onions. Try a little Shallot and Parsley Pan Sauce with a big ol’ Springdell Steak!
  • Summer SquashSummer Squash with Brown Sugar and Onion is a recipe I didn’t get to all season, we’ve been too hung up on the Summer Squash Custard Pie to get to it.
  • Zucchini Squash- I had a pile starting, so I shredded into 1 cup portions and froze. I know my winter self will enjoy the zucchini breads, muffins and whoopie pies. (I tried a new whoopie pie recipe too, which was great.)
  • Slicing CucumberThis won’t last long in the Anderson Household.
  • Heirloom TomatoThis things are the size of my head! Enjoy these beauties while you can!
  • Italian ParsleyGreat with tomatoes, read on for a yummy Parsley Tomato Salad idea.
  • Classic CarrotsSlice on the bias and toss in a stir fry! If not enjoying right away, slice off the tops, invert and immerse in a glass of water in the fridge to keep them crisp. Mind the water level in your glass, more is better.
  • String BeansMy kids are snacking on these raw, but a few managed to make it into our teriyaki stir fry last night, along with one carrot.

Single Shares this week include Butter and Sugar Corn, Summer Squash, Fresh Shallots, Bell Peppers, Eggplant, Gala Apples, String Beans, Parsley, and Carrots.

Small Shares this week include Butter and Sugar Corn, Summer Squash, Zucchini Squash, Eggplant, Bell Peppers, Yellow Onions, Fresh Shallots, String Beans, Cucumber, Italian Parsley and Carrots.

Super Shares this week include Butter and Sugar Corn, Watermelon, Italian Eggplant, Bell Peppers, Sting Beans, Heirloom Tomatoes, Tomatillos, Summer Squash, Slicing Cucumber, Gala Apples, Peaches, Yellow Onions, Fresh Shallots,  Carrots and Parsley.

*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.

  • 1 generous tote of Gala Apples
  • 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.
  • Lettuce – If not enjoying within the day, remove leaves from the core, rinse, damp dry and re-pack in the fridge.
This is a parsley and tomato salad I made back in March, but imagine how good it would be right now with those heirloom tomatoes! You can vary this recipe to taste, I used:
1 bunch of chopped fresh parsley
2 cups of chopped tomatoes
1 cup Mozzarella House cheese (at the farmstand- Ciliegene, Ovoline, take your pick)
1/4 cup of thinly slivered shallot
3 tablespoons balsamic vinegar
6 tablespoons olive oil
1-2 cloves minced garlic
1/2 teaspoon salt
freshly ground pepper to taste
Out of eggplant ideas? Poke a couple of holes in your eggplants and toss them on the grill as-is. Turn as needed and when they start to “collapse”, they are ready! Cool some and remove the skin and stem, storing the rest until ready to use in Baba Ghanoush or in a dish that uses many of this week’s CSA ingredients, Baingan Bharta!
Zucchini Whoopie Pies. I made these. They are gone now. You should, too.
Pickled Peppers are another way to enjoy your bounty! A quick formula for a simple pickle is 1 cup vinegar, 1 tablespoon sugar, 1 teaspoon Kosher salt. Repeat as needed until you have enough liquid to cover your peppers in a clean mason jar. Pop in the fridge and enjoy, you only need to process if you’re planning for your peppers to hang around for an extended period, (I don’t usually bother, this jar won’t make it through the fall).

That’s about it on my end for this week. As always, be sure to check in if you have any questions or need more specific veggie guidance, I’m always happy to help! New ideas are also most welcome as well! Until next week, my dear farm family, sending best wishes. Sweet and savory dreams to you!

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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