The Springdell Show and Tell – Fall Bridge CSA Pickup #2

Hello everyone! Jess here to present you with the latest edition of the Springdell Show and Tell! Today we’re going to chat about the Fall Bridge CSA crate Pickup #2. There are some lovely veggies to work with, and if you’re not in the fall CSA, simply stop by the farm stand and grab what looks good!

  • Brussels Sprouts– Great halved and roasted on a sheet pan lined with parchment to avoid heavy cleanup! Bacon or bacon ends roasted with Brussels Sprouts are quite yummy. You can also enjoy them raw in a salad! In case you missed it last week, here’s a tested recipe for the Brussels Sprouts averse.
  • TurnipI believe this variety is called “White Globe Purple Top”. Usually crunchy and sweet, it’s wonderful shredded and used like a carrot in a salad, slaw or kimchi. Turnip Soufflé was one of my first recipes on this blog, I still love it. Roasting up your turnip is good, and if you happen to have a ham hock, chicken stock or some extra bacon ends handy, Creamy Turnip Soup is a delicious option.
  • Spaghetti Squash– I’ve been hoarding these for one for my favorite dishes, Spaghetti Squash Pad Thai. If you’re not into pretending it’s spaghetti, try it was a nice cream sauce with slivered shallot and chicken, or pile your seeded halves with whatever stuffing tickles your fancy before baking.
  • Apples– I have apple sauce in the freezer, and an apple crisp on the counter… Pork Chops with Apples and Onions are on the menu this week also. However, my favorite this week was an Apple Bundt Cake made by a dear friend and stalwart homeschooling companion, Elizabeth. Read on for a photo and more info on this yummy cake!
  • BroccoliLast week I steamed some of the broccoli, but most of it the kids ate raw (they are weirdos like their Ma)…. This week’s will go into an Orange Tofu dish we like (if tofu isn’t your thing, this dish also works great with chicken).
  • CarrotsMost will be eaten thinly sliced and raw, the few remaining carrots will go into the Orange Tofu dish.
  • PotatoesLast week’s potatoes went into some low fat oven fries. The littler blues from this week are delicious smashed.
  • Onions– I‘m getting a lovely little backlog of onions, some of which I will caramelize and save to accompany some roasted beets, butternut squash, etc. Some onions will go into the Spaghetti Squash Pad Thai.
  • Johnny Putt Greens– A spinach-heavy mix, complete with microgreens (we have peppery micro radishes in our bag, but you may get something different).
Here is an Apple Bundt Cake made by my dear friend and stalwart homeschool companion, Elizabeth. A butter rum sauce replaced the caramel, and was a naughty addition. It was a perfect birthday gift. If you have a bundt cake pan, this is a great way to put it to the test!
Spaghetti Squash Pad Thai is my fave, but there are many wonderful ways to enjoy this delicious veggie. I always permit myself to splurge on a garlicky cream sauce or the like, as the squash itself is quite healthy.
Smashed potatoes are a delicious way to enjoy the blue beauties in this week’s Fall CSA crate. The extra nooks and crannies make for a crispy crunchy and delightful texture. Grab your smallish ones and give this a try!
Yum to Butternut Squash Scones! This recipe is technically for pumpkin scones, but it’s very forgiving and I think equally delicious with most of the winter squashes. I sub pumpkin pie spice for my own- made of 6 parts cinnamon, 1 part ground cloves, 2 parts nutmeg and 2 parts grated ginger (ground ginger works, too, I just like the fresh grated stuff and keep a piece in my freezer at all times, grating off what I need as I go.)
Turnip Soup has a rich buttery and bright flavor that even my picky folks can get into. My best version has been with a ham hock stock, but I have successfully flavored this with a few leftover bones from those meaty Springdell Pork Chops, too.
Grab a jug of cider from the farmstand, pour a cup into a saucepan, and simmer it low and slow until reduced by about half (maybe 20-30 minutes). This makes a cider “glaze” that is delicious on Brussels Sprouts, Broccoli, Winter Squash, you name it!

That’s about it on this end. I hope you are enjoying your goodies! Please note, as I try to keep the website updated, there are always little gaps and glitches I’m working on, so if there’s something you need that you’re not seeing (like more turnip recipes, etc…) Please reach out and let me know, I’m here to help!

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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