Hi everyone, Jess here. I’m a little late with this last “Tell” of the Summer CSA season for two reasons.
1-I’m in a pattern of publishing the “Tell” right before the next “Show”, which for the Winter CSA is still a couple of weeks away.
2-I’m not the best with goodbyes. Saying goodbye to the Summer CSA for the season is always bittersweet- Our dear farmers Jonathan, Samuel and Clancie have packed up until next year’s return. Once the last of my summer CSA stash is cooked and/or stored, I usually walk around like a zombie for a few days, trying to remember how to cook without any urgency to enjoy a veggie about to go past it’s peak. I often do frequent takeout for a week or two – and then I adjust to the Winter frame of mind. I crack the chest freezer open and remember the sweet corn that felt like it might never end, those delicious green beans, the pickled cukes in the pantry, the tomatoes, the peaches…. I remember it’s all going to be ok.
With that, I bring you the final “Tell” of the 2018 Summer Season.
- Apples *(loose ones plus a tote for the Superfruit Share)
- Enjoyed as-is (those golden delicious are amazing)
- Applesauce, processed and jarred for the winter
- Pork Chops with Sliced Apples and Onion
- Some in cold storage for kid’s snacks
- Broccoli Crowns
- Broccoli and Cheese casserole
- Roasted with Parmesan
- Kale
- Onions
- Kale and Sausage Lasagna
- Western Omelettes
- Pork Chops with Sliced Apples and Onions
- Stored in the Onion Bin
- Slivered onto Springdell Burgers
- Cabbage
- Sauerkraut
- One in cold storage
- Brussels Sprouts
- Shredded and roasted (Thanks to fellow Springdellian Jill P. for this one!)
- Celery
- Blanched and Frozen for soups
- Eggs (as part of the egg share)
- Kale and Sausage Lasagna
- Scrambled
- Western Omelettes
- Peppers (a “take what you’d like” situation, and a venerable bounty compared to previous years!)
- 2 Bells Slivered into snacks for my oldest son
- Many pickled
- Western Omelettes
- Scotch Bonnets in Jerk Marinade
- Green Chiles hanging to dry
Remember to check in and reserve your turkey at the farmstand if you haven’t already! It’s not too late!
Meh, this isn’t much to look at. A standard Broccoli and Cheese Casserole. Lots of cracker crumbs and cheese, oh and broccoli was in there somewhere. I’ll leave this recipe out as honestly, this next photo was better, not to mention, healthier!
Roasted broccoli is where it’s at! Toss in a bit of olive oil, sprinkle with a pinch of salt, and roast! Add some grated Parmesan during the last 5 minutes of roasting and you’re good to go!
Ok, here’s another pic of some veggies hidden under the carbs. Though the kids don’t usually appreciate cooked kale, this presentation was a little hard to resist.
When you put sausage in the mix, things get eaten without much fuss in the Anderson household. The pasta got a little stiff as I began to cook it and got derailed until the next day. Oh well, can’t win ’em all.
Not bad for the first night. The whole pan was gone in 2 days.
Next, I headed over to my friend Elizabeth’s house. She was having a little get together for the Community Garden leaders, an had out an amazing spread of garlic compote, kimchi, pickled beans, sun gold cherry tomatoes, and other amazing yummies.
Then there’s this amazing pumpkin spice cake.
Check out those layers! It was divine. I’m hoping she’ll share the recipe!
Not to mention this amazing Pumpkin Fondue! Elizabeth added a little beer as some folks recommended in the recipe comments, and it was decadent.
It inspired me to try one the very next night! I went with a different recipe to see if I could compare and contrast, they were both so good that you can’t really go wrong with either one.
I added a little sherry to the mix when the bread began to dry a little bit.
A friend at the party substituted green tomatoes for raspberries in a raspberry bar recipe, with delicious results!
Not much to look at, but very tasty! This Jerk Marinade is pretty darn delicious, I made it with a few of the Scotch Bonnet peppers from the 18th CSA pickup.
Photo By Jamie Cruz
Though this season is coming to an end, get it’s already time to think about next season! Here are the bullet points:
- If you’re interested in next year’s Summer CSA, early bird pricing is in effect until 11/17! Sign up today and save!
- In 2019 Springdell is planning a complimentary pick-your-own garden for CSA members, complete with flowers, string beans, and other treats.
- The pick your own herb garden will be returning! This is a wonderful way to flavor your dishes made with your CSA crates.
- Pick your own strawberries will be available to members in 2019 again! Enjoy the fun of picking your own berries without fighting the crowds!
- The CSA Member potluck dinner was so successful and fun this weekend, it’ll be returning as an annual tradition in 2019!
I guess this is so long for a couple of weeks! Meanwhile, remember that your farm stand is still open, and great things are still happening!