CSA Newsletters Recipes Recipes Shared Southern Illinois Seasonal Eats

CSA News Week 4

Greetings CSA families!


The green beans, collard greens & swiss chard are coming along slowly still. I promise we planted more than what you have been getting.  I’m personally feeling impatient about the garden progress. I usually have loads of beans and squash (my favorites) by this time and I go out each day to weed and check on things and I’m all “Come on beans! Why are you taking so darn long?” and my kids just look at me silly for talking to the plants.


We are kind of curious & excited about all the winter squash that have sprung fourth in various places around the homestead. We have squash and pumpkins specifically planted for the CSA but we are loving finding and watching all the volunteer plants around the property. It is like the farm lottery. Ha, ha!


Offerings will be a similar variation on what you’ve already seen with the addition of a few zucchini. Zucchini lasagna anyone? Just sub zucchini slices for the noodles.


Of course there is lots more going on but for now I’ve got to keep things short, got a sick kiddo running a high fever 🙁


For week 4 you’ll find a combination of the following:

  • Slicing cucumbers
  • English Cucumbers
  • Eggplant
  • Slicing tomatoes (maybe a few green ones for fried green tomatoes)
  • Salad tomatoes
  • Bell Peppers
  • Sweet snack peppers
  • Hungarian Wax – (these are spicy)
  • Raspberries


We intended to head over to a fellow farmer friend’s place and stock up on some blackberries for you this week but had to change plans when a kiddo spiked her fever.


Sick of cucumbers? They sure are prolific and happy in this weird summer weather we are having!


Have you ever made refrigerator pickles that you can enjoy in just 24 hrs? You should try them this week with your abundance of cucumbers! You can use a regular, non-pickling cucumber for this recipe since they aren’t canned or stored for very long.


Easy Garlic & Dill Pickles Recipe

Makes 1 pint jar of pickles in 24 hrs.

  • 1 pint jar with lid
  • 6 oz of cucumbers
  • 1 tsp garlic
  • 1/2 tbsp dill seed (or fresh dill weed)
  • 1/2 tbsp coriander seed
  • 1/2 tbsp sugar
  • 1/2 tbsp kosher salt
  • 1/3 cup white vinegar
  • Enough water to fill the jar


1. quarter the cucumbers and cut them length wise so they can fit in your jar
2. combine your spices & vinegar and seal the jar, shake vigerously until the sugar and salt are dissolved.
3. remove the lid and tightly pack in your cucumers. Add water to the mixture to fill the jar.
4. replace lid and gently invert the jar a few times to mix brine and water.
5. leave the jar in the refridgerator for 24 hrs before enjoying.

Pickles will last up to a month int he refrigerator but you’ll eat them all right away I bet.


CSA Extra Add-ons we can deliver:

The following extra items can be purchased and added to your CSA share. You can pay me cash at pickup or I can take a credit/ debit card with our card reader (note an extra charge is added to card reader purchases to cover processing fees. It’s expensive).


Local Freshwater Prawns

We can bring you some Tanglefoot Ranch, farm raised freshwater prawns and deliver it with your CSA basket- if shrimp is your thing. It’s last year’s harvest that we helped raise & harvest right here on the farm in 6 outdoor ponds. We just enjoyed some the other night and I got me thinking about mentioning it to you all.


Tanglefoot Ranch Freshwater Prawns are $25 for a 2lb bag. They are shell on to preserve freshness and moisture and they are really delicious!


Homemade Goats Milk Soap

We are still experimenting with goats milk soap recipes right now. The pumpkin spice fragranced soap we had is nearly sold out and my girls and me have been making new soap batches like crazy. You can click here to see and even order soaps.

Last week several members posted about their CSA shares online and we loved hearing about the fun recipes you tried. Keep them coming and have a wonderful, healthy next week!


<p>A city girl turned farmer. Yes women do farm ;) Owner and operator of direct to consumer, Ryder Family Farm in Southern Illinois.<br /> Wearing many hats I'm also a mother to 3, a wife, a yogi, a farmer, a 4-H & Girl Scout leader & hospitality manager.</p>

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