The Springdell Show and Tell – Summer CSA Final Pickup #18 and Fall Bridge CSA Pickup #1


Hi everyone, Jess here with 2 weeks of back-to-back seasonal goodness! As the amazing H2A crew returns home for the winter season, the farm shifts gears in preparation for the next chapter.

Last week, we received our last crate of the Springdell Summer CSA. If you enjoyed what you saw here this year, and are interested in the Summer CSA for next summer, be sure to contact Farmer Jamie to obtain a packet for the 2021 Summer CSA Enrollment! Early bird pricing is underway for returning members now until November 15th.

Here’s a photo of the final Summer CSA pickup of the Springdell Season, with add-ons.

Now that the Summer CSA is concluding, those enrolled in the Fall share are picking up some beautiful fall veggies.

Here’s the Fall CSA that bridges the gap between the Springdell Summer and Winter CSA. Beautiful stuff!
  • Brussels Sprouts– Hooray for Brussels Sprouts! Again, bacon and brassicas are a winning combo, I find that halving and roasting is a great way to go. You can also enjoy them raw in a salad! Here’s a tested recipe for the Brussels Sprouts averse.
  • Butternut Squash– Butternut squash is a great one for long-term storage. When you’re ready to cook it, it’s versatile. Butternut Squash Scones and Butternut Squash Mac ‘n Cheese are two favorites this week. Risotto, Ravioli, are other scrumptious starch/squash combos, especially with crispy butter-sage crumbles! Ok, I’m making myself hungry here…
  • Apples– We have been enjoying apple sauce and apple crisps all week.
  • FennelI have to dig into my recipe archives, as these bulbs are the biggest and most beautiful ones I’ve seen in our CSA to date! Tender, mild, and lovely, fennel bulbs are wonderful grilled, roasted, or thinly shaved in a salad. A Fennel Cream Sauce makes for a delicious addition to pasta, butternut squash, or even butternut squash pasta!
  • BeetsI roasted up the beets with the fennel and enjoyed them in a couple of hearty salads this week.
  • BroccoliI like it roasted, the kids prefer steamed… Either way, with fresh broccoli we like to keep it simple when we can.
  • EggsI steamed these up for salads and simple protein-filled snacks and breakfasts.
  • CauliflowerBuffalo Cauliflower and General Tso’s Cauliflower are faves around here, but this versatile veggie can be transformed into rice, pizza crust, even a grilled cheese.
  • Potatoes– These delicious beauties won’t last long. I’m not sure if I’ll cube and roast them up in a hash, mash them, maybe some oven fries… We’ll see what the week brings.
(L to R) Simple slaw, Galuska, and Buffalo Roasted Cauliflower are just a few dishes made this week.
Here’s what’s left of a Cranberry Apple Crisp, delicious with freshly whipped cream!
Here’s a yummy take on Brussel’s sprouts from fellow Springdellian Geoff J. (Thanks, Geoff!) Fry chopped bacon and add halved Brussels Sprouts to the pan. In a saucepan, reduce 1 part soy sauce, and 2 parts each of balsamic and molasses. Line a baking tray with foil or parchment, toss sprouts and bacon with your sauce until coated and then pop on the tray. Bake at 350 for 10 minutes or so, and enjoy!
Cider Glazed Brussels Sprouts are also simple and delicious. The extra cider glaze is great on roasted acorn squash, too!

Be sure to stop by the farmstand, lots happening with new flavors of pudding, Thanksgiving orders, Farmstand Fixins and a lot of other fun and delicious options for your dinner table. Meanwhile, if you are having any stress about a veggie lingering on your counter, please drop me a line and I’ll help you find a recipe that works for 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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