The Springdell Show and Tell – Summer CSA Pickup #15


Hi everyone, Jess here to present to you the 15th Springdell CSA Pickup of the summer season. Phew, that air turned crisp quickly! The share boxes continue to shine, with the hardier veggies taking their turn to say hello!

The shelf lives of some of the late summer/early fall veggies are often slightly more forgiving than the more tender crops of summer. Squashes can be hardened and stored, while cabbages don’t mind hanging out a little longer than the lettuces.
  • Butternut Squash If “cured” (the process of toughening the skin for storage), these beauties can keep for up to 6 months in cold storage. The first few won’t hang around here, as Butternut Squash Enchiladas are on our menu this week.
  • Sugar BeetsRoasting these up in foil to enjoy throughout the week, there are some great cheeses at the farm stand to enjoy them with.
  • Autumn Gala ApplesThese sweeties are a cross of Red Delicious and Orange Pippin. Here’s more from the farmstand- “Originating in New Zealand in 1976, this is one of the most common apple varieties grown across the globe. While there are several different strands of this well-know, sweet and crunchy apple, our farm will only showcase two varieties! The ones coming out of the orchard in Groton much different in color from those coming out to the orchard in Sterling. They are crisp, sweet and a great snack apple! Be sure to store these pink, speckled, red-cheeked beauties in the fridge. They are best for fresh-eating! Their storage life is not that great and are certainly not ideal for cooking.
  • Fresh ShallotsI store mine with the onions. Try a little Shallot and Parsley Pan Sauce with a big ol’ Springdell Steak! Shallots also go amazing with apples, and can be used in a lovely pan sauce. Add pork chops and sage to the mix, and you have dinner!
  • CabbageI keep this in a cool place until ready for use, great shredded on tacos for taco Tuesday, or in a meatier cabbage roll casserole. The fridge is fine, but in this weather I usually do the dry cool corner of my basement.
  • Yellow OnionsThese like to be stored in a cool dry place, and they will keep for some time. If you ever find that you have too many in storage, Caramelized Onions are a great ripcord recipe (and also pair nicely with apple or beets!)
  • CucumbersWe’re so lucky to still have some cukes coming through. Slice and enjoy!
  • TomatillosI’ll be roasting these up for salsa! They are great in a simple salsa verde, or you can pop them into some Butternut Squash Enchiladas as well!
  • LettuceCore it, rinse it, pat dry and store in the fridge. Eat ASAP for peak freshness. If you’re someone that forgets lettuce in the crisper drawer, I suggest portioning it out ahead of time.
  • Classic Carrots– Slice on the bias and toss in a stir fry! If not enjoying right away, slice off the tops (save for pesto), 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.

Single Shares this week include Acorn Squash, Delicata Squash, Yellow Onions, Fresh Shallots, Gala Apples, Sugar Beets, McIntosh Apples, and Lettuce.

Small Shares this week include Acorn Squash, Yellow Onions, Shallots, Sugar Beets, Autumn Gala Apples, McIntosh Apples, Cucumbers, Tomatillos, San Marzanos, and Lettuce.

Super Shares this week include Cabbage, Fresh Shallots, Cortland Apples, Autumn Gala Apples, Delicata Squash, Yellow Onions, Acorn Squash, Cucumbers, Zucchini Squash, Summer Squash, Sugar Beets, and Butternut Squash.

*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 mix from Johnny Putt Farms, Littleton, MA (lots of fresh spinach this week, too! The mix 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.
  • 1 generous tote of Macoun Apples – Circa 1990, New England’s favorite apple. Sweet & tart, wicked crisp!
  • 1 Watermelon with a beautiful pattern!
  • Eggs!We’re planning a “Breakfast For Supper” night this week, featuring Springdell Breakfast Sausage- so these will be gone in no time.
This pic does not capture the deliciousness of what was inside, but this decadent Pumpkin Fondue recipe (courtesy of my dear friend Elizabeth) is definitely a keeper!
Delicata Squash is delicious roasted, and the fact that you don’t have to peel it is always a welcome part of the weeknight dinner equation. Enjoy with sage, a sweet glaze of cider or maple, or streusel.
It’s a wonderful time for squash and apple soup to take the chill off. It’s an easy weeknight slow cooker option, and quite flexible ingredient-wise.

A quick reminder that the CSA location has moved field-side during the farm’s construction projects. Be sure to tread safely (no foot traffic on the east and west side walkways of the farm stand) and to check in at the farm stand if something isn’t clear. We all look forward to seeing what more of what the farm is up to!

Meanwhile, if you have any fruit or veggie related questions, or are looking for some recipe inspiration, you know where to find me! Please, drop a line anytime, and happy cooking!


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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