Jess and I are excited to share our pick-up with you today and another week full of delicious recipes, ideas, and tips. Our shares may look different than the share pick-ups earlier in the week. As you know, our CSA is dependent upon many factors, the weather being one of the biggest. We have been mentioning the storms we had this past week and the damage it has caused to some of the crops at Springdell. As a CSA member you take risks and are up for the challenge of what types and quantities of crops you may receive.
Jamie and her team make sure the shares are equal in cost but there may be differences from day to day. It’s a challenge, but one that can have a huge payoff in the end. This storm may cause us to make more jam or sauce due to some of the damage the crops took from 9 solid minutes of hail at Springdell, unbelievable! So, if you are reading this post and see your items were different than ours, it’s just what nature had to offer. Jamie will make things even and fair in the long run. So, onward and upward CSA family, into week 8 we go!
- 24 butter and Sugar corn
- 1 bag of heirloom lettuce mix
- 3 slicing cucumbers
- 2 zucchini
- 1 stuffing squash
- 3 watermelon radish
- 1/2 pt. heirloom cherry tomatoes
- 1 bunch of heirloom scallions
- 15 peaches
- Handful of golden plums
- 3 tomatillos
- 1 red Russian kale
- 1 winterbor kale
- 1 lacinato kale
- 6 Butter and Sugar corn
- 3 slicing cucumbers
- 3 tomatillos
- 1 bag o beans
- 1 bunch of heirloom scallions
- 10 peaches
- a handful of golden plums
- 1 lacinato kale
- 1 red Russian kale
- 2 banana peppers
1 bunch of Kale and 2 bunches of Collard GreenS
1 box of golden plums and one box of heirloom peaches
So so excited to get another bunch of these beautiful sunflowers this week, one bunch of large and one bunch of small.
We had a bunch of family in town this weekend and hosted a night for dinner and dessert. I put those beautiful peaches to good use with a delicious peach and granola dessert. Start by giving the peaches a nice wash.
Then take the pits out and slice the peaches. You can take the skins off if you prefer them that way but I kept them on this time. I like the added nutrition when you leave them skin on. Place them in a good sized skillet with butter and brown sugar and cook them until bubbly and the peaches are quite soft.
Spoon on the warm fruit into bowls and top with granola, vanilla ice cream, and a drizzle of the pan juices and /or butterscotch sauce. This dessert won’t keep you in the kitchen when you are entertaining, but out on the deck enjoying your company. It’s simple and flavorful summer at its best. Enjoy!
