The Springdell Show and Tell – Summer CSA Pickup #16


Hi everyone, Jess here. The temperate weather has given us all an opportunity for fresh air. The summer crops are giving way to the hardier veggies that will sustain us through the fall and winter months.

Beautiful squashes, root veggies and apples are making their way into the shares this week! Applesauces and apple crisps are a great way to see these apples happily disappear!
  • Honeynut SquashThese mini-butternuts are relatively new to the area. Honeynuts are like a concentration of all the goodness of a butternut squash. The flesh is a bit more orange, and a bit sweeter, denser, nuttier.
  • Blue Hubbard SquashBlue Hubbard is the behemoth of the squashes. It’s a great one for storing over the winter, up to six months in the right conditions. When you’re ready to eat it, wrap it in a towel or pillowcase and throw it down some stairs or in your driveway to get some nice roastable pieces. It’ll be much easier than trying to cut it open. (Thanks to our Fellow Springdellians for this tip!)
  • Acorn SquashThese make great stuffing squashes, and will store for a couple of months (even longer than that too, but they’ll start to get a little bitter). Farmer Jamie has a mean Stuffed Acorn Squash recipe!
  • Spaghetti SquashThis one is fabulous as a substitution in many noodle and pasta dishes. Just bake until tender and comb out the de-seeded center with a fork! (Spaghetti Squash Pad Thai is a favorite of ours).
  • 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.”
  • Cortland Apples This is an all-purpose apple, juicy and sweet. Great for eating, excellent in pies. Here’s the farmstand info- “This is an old-time favorite and really delicious and crisp when eaten right after harvest. It has a beautiful red and green splash with specks and stripes of white. The flesh is a crisp white. This apple has been around for a long time…1898! And was and still is a common variety found on almost all orchards here in New England! This apple variety has a great storage life and was commonly put away by our ancestors. Cook or eat! A lot of the generation before many of us, loved this variety in apple pies. Try stuffing these apples with something sweet and creating unique desserts!“
  • 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, Honeynut  Squash, Autumn Gala Apples, Macoun Apples, and Carrots

Small Shares this week include Spaghetti  Squash, Red Kuri  Squash, Honeynut  Squash, Acorn  Squash, Gala Apples, Cortland Apples, and Carrots.

Super Shares this week include Blue Hubbard Squash, Red Kuri Squash, Spaghetti Squash, Honeynut Squash, Sugar Pie Pumpkin, Acorn Squash, Macoun Apples, Gala Apples, Honey Crisp Apples, Lettuce, and Carrots.

*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 Honey Crisp Apples – Honeycrisp (Circa 1991) has become wicked popular! Sweet and crunchy, it is a good snack apple. “One of the most modern apple varieties in America that continues to gain in popularity. While these trees bear heavy some years and light on others, there are orchards around the USA that continuously take out the “old varieties” and put these beauties in. If you like to follow the crowd, this apple is for you…especially if you love sweet, crunchy and pretty! Light green and yellow splashes, combined with blushed-red cheeks this apple is a beauty both on the tree and on the display counters. Great for eating, not so much for cooking and the shelf life on it is not so great so be sure to keep it in the fridge.”
It’s Squash time! This is a great time of year when the pounds of squash roll in. If you’re new to a CSA, it may feel overwhelming to see all the squash in your crate. Please fear not, as these are not meant to be eaten all at once. If kept correctly, many have a long shelf life that will sustain you in the winter months. Click on any green “Squash” on this page to be whisked away to a squashy-pedia that will give you a quick rundown on varieties and storage tips.
Here’s an oldie but a goodie from the CSA365 archive- Inspired by “Not Eating Out in NY” Red Kuri Squash “Steaks” and Eggs are fabulous!
Speaking of breakfast for dinner, these Springdell Sausage links are the real deal, delicious!
With Halloween coming up, I thought I’d mention the “Apple Shrunken Heads”. It’s an interesting Google search for sure.
The San Marzanos are delicious sauce tomatoes. My San Marzanos from last week’s share went into a simple and fresh tomato sauce with fresh herbs and garlic.
Tomatillos are great roasted up for sweet and tangy goodness, but it can also be celebrated raw and sliced. A simple side salad can include finely diced shallot, lime juice, oil and thinly sliced tomatillos. Great with farm stand salt and freshly cracked pepper!

It’s been another delicious week. As always, keep the tips, questions and comments coming! I want this blog to be as useful to you as possible! Meanwhile, I look forward to cooking with you and checking back in next week! 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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