The “Tell” – Springdell Summer CSA Pickup #13

Hi everyone, Jess here to recap a delicious week 13 of the Springdell Farms Summer CSA.

First, let me just share about Farmer Jamie’s Scarecrow building contest! The scarecrow building is happening on September 28-September 30th, and Farmer Jamie will supply the hay. There are some amazing prizes, including a full 2019 summer CSA share!!!  Get those recycled clothes and decorations ready to go, stop by the farm stand for more details, and get ready to build!

• Patty Pan Squash
  • Cheesy Hasselback Patty Pan Squash
• Corn
  • In Fajitas
  • In tacos
  • In leftover salad
• Watermelon
  • Sliced and enjoyed as-is (I love the yellow melons!)
• Yankee McIntosh Apples
  • Slow Cooker Applesauce
• Sugar Beets
  • Roasted with Balsamic Glaze and Goat Cheese
• Onions
  • Fajitas
  • Tacos
  • Some in the storage bin for future use 
  • Outer skins into the freezer for veggie stock
• Shallots
  • Frittata with Peppers, Shallot, Tomato and Cheese
  • Outer skins into the freezer for veggie stock
  • Some in the storage bin for future use
• Pee-Wee Peaches
  • Sliced and enjoyed as-is
  • 4 still on the counter
• Beefsteak Tomatoes
  • Fajitas, tacos, and a frittata
  • 5 still on the counter (from my garden and the farm)
• String Beans Galore!
  • Steamed for 2 minutes, a pinch of salt, and the Anderson’s devoured them 
• Lettuce
  • Salads, tacos, fajitas (some still left! See the lettuce link on how to keep your lettuce crunchy for the longest)
• Carrots
  • Chips
• Kale
  • Breakfast Power Smoothies

• Lettuce
  Salads, tacos, fajitas (some still left! See the lettuce link on how to keep your lettuce crunchy for the longest)
• Grapes
  • enjoyed with goat cheese and in salads
• Gala Apples
  • Snacking apples, enjoyed as is (3 left)
• Eggs (remember to pop those empty cartons back into your crates, and return both!)
  • Breakfast Frittata

All veggie scraps composted unless otherwise noted.

Check this week out! Our veggies didn’t go into any particularly fancy uses this week, but they were all delicious shining through with their flavors as-is.  Probably my most involved cooking was at the beginning of the week.

This breakfast fritatta was filled with peppers, shallot, tomatoes and cheese.  When flipped upside down out of the pan, it looked like this!

I had crammed so many veggies into this thing it was barely holding together, and absolutely delicious.

There was a little note at the farmstand to try hasselbacking the patty pan squash, so I gave it a try, sliding a pat of butter in between each slice and topping with cheese.  I even snuck a couple of apple slices in one of the squashes and sprinkled a little nutmeg.  Both were quite delicious! I was in a rush so didn’t cook as long as I would have liked, but I liked it so much I’ll try it again.  

If you bite into these grapes expecting that supermarket grape flavor, you’ll be surprised.  These sweet and sour beauties pair well with goat cheese, or tossed in a salad.

This is my favorite farm melon of the year.  I love the bright yellow contrast against the jet black seeds, so pretty and delicious, I almost ate the rind. (You can eat the rind, by the way.  If you have the time, try this recipe for pickled watermelon rind!)

Roasted beets with balsamic glaze- I could eat these for days. (Hey, that rhymes!)  I usually separate beets from their tops as soon as i get home from the farm, drizzle them with olive oil, sprinkle a little salt and wrap them in foil before popping them in the oven at 375 until tender.  This allows me to store them till I need them, plus they peel so easily when you col them this way!  Lately, however, I’ve been roasting them in a pan cut in wedges. It’s a little more time consuming, but I really like the caramelization that happens when roasting them this way.  

Taco Wednesday this week!  Chopped up cukes lettuce, sautéed corn off the cob, peppers, onions, and diced tomatoes joined Springdell ground beef. This dinner is so simple (just some chopping) and it’s always a hit.

My favorite part about taco night, is that the leftovers make me a yummy salad the next day!

Here we have Baba Ghanoush.  It’s not much to look at, but what it lacks in looks, it makes up for in flavor.  This is a great summer treat, and grilling your eggplant makes all the difference. Pass the pita bread!

Another simple dinner with Springdell peppers, onions, and thinly sliced beef kabobs, fajitas!

More sautéed corn with black beans and tomatoes makes a nice addition to any fajita.

Here’s my fajita ready to roll.  The lettuce leaf on the bottom helps to keep the veggies and meat from poking through the tortilla.  Messy and delish, just the way I like it!

I didn’t get a picture quick enough here… My other half was cutting up this succulent grilled NY sirloin for the boys. Not pictured were the slices of cukes and carrots in the bowl above the steak.  Peach slices and steak? Why not?

I am so grateful that at the time of year when things are feeling super busy, the veggie harvest is so fresh and delicious that the dinners feel like they make themselves, well, almost.  

See you back here in a few hours for the 14th “Show” of the Springdell Show and Tell.  Meanwhile, when stopping by the farmstand, don’t forget to check out Briar’s sunflower patch!  Enjoy your day, everyone!