Hello strangers, Jess here. I’m kidding about the strangers part, but it has been a while since our last “Show” of the Springdell Show and Tell. It was nice to see Farmer Jamie today, she had her baby boy, adding a fifth generation to the farm. Jamie hasn’t missed a beat, and is working on finishing up the greenhouse so that the little guy can be warm when he’s helping to start those seedlings!
I saw many folks picking up their Superbowl packages from the farm, including baby back ribs, burgers and many other lovely treats. If you missed this package, no worries, Valentine’s day is just around the corner and the stand has you covered! There’s a package that includes two grass fed strip steaks, spinach, rainbow carrots, shallots, ice cream, heavy cream (which makes amazing whipped cream), fudge, and a recipe with cooking instructions. You could even pick up some seafood from the Jordan Brothers truck and make it a surf and turf dinner!
Let’s get on with the Show!
- Springdell Farms Meats (I got Hot Italian Sausage and Beef London Broil)
- Tully Farms Dairy (Lowfat Milk and Heavy Cream for me)
- Baby Spinach
- Bag ‘O Beets
- Button Mushrooms
- Sweet Potatoes
- Amish Roll Butter
We also picked up some meat from the farmstand!
Since our last “Tell” of the Springdell Show and Tell, we’ve been spending time working through the rest of our chest freezer and pantry stores. Here are some of the highlights.
These lovely Butternut Squash Scones were brought to my attention by my friend Karen W. An adaptation from this King Arthur Flour recipe, they are my family’s new favorite treat. The best part is you can prep the dough and freeze them to bake up later. Thank you, Karen!
As we cleaned the pantry, we finished the last of our popcorn on the cob. If you come across a popcorn cob in your travels, be sure to dry it out for a month or two before popping for best results! It’s delicious stuff!
Our ground lamb ended up in kofta, along with Springdell onion, garlic, and frozen jalapeño pepper. This recipe from Once Upon a Chef was adapted to patties which I baked in the oven at 350 for a spell. Great with couscous!
Stuffing is a great way to use some of that freezer celery from the fall. The stuffing can be dressed well with farmstand ingredients, so it becomes a “from-scratch” stuffing in disguise. Also making an appearance is a super simple Winter CSA cranberry Dijon pan sauce on medallions of chicken. A weeknight 20 minute dinner worthy of a Sunday.
That’s about it for the moment. I’ve been busy the past month browsing and marking up the cookbooks for a new season with some fresh ideas, and I’m looking forward to cooking them up with you! Thanks for reading, and see you back here soon.