The “Show” – Springdell Winter CSA Pickup #9


Hi everyone, Jess here and honored to be presenting the 9th pickup of the CSA season! Let me start by reminding folks that the Springdell Summer CSA is approaching it’s FINAL CALL for the 2019 Summer Season, so if you haven’t done your paperwork and plan to cook up a storm of fresh and delicious goodies with me throughout the summer, now is the time to get in touch with Farmer Jamie and get those applications in! Meanwhile, let’s get back to this week’s action.


Do you still have any purple cabbage hanging around from the last CSA? If so, this is a great time to try Egg Roll in a Bowl! It’s as easy as…


One…


Two…


Three!

This mixture lends itself to a variety of sauces, so you can spice it up with a Sriracha Mayo or Sesame Gochujang sauce, take a sweeter approach with duck sauce or sweet chili sauce, or keep it savory with a dash of soy or eel sauce. This would be perfect filling for those lovely lettuces, so make some lettuce cups tonight!

Another thing that you might be feeling overwhelmed with right about now is the parsley. Let me remind you of the blight that decimated last season’s parsley crop, and how big of a bummer that was. Since this season is going well, it’s a great time to stock up and preserve some for those times when it’s not growing so well. Head over to the Veggiescope and click on Parsley  for some ideas and tips for preserving. “Parsleyfest” is another little ditty I’ve written about drying and preserving your parsley in soup kits for later use. Check it out today, your future self will thank you!

I had received a question about leaving your parsley in a glass on the counter, and the parsley getting slimy with this method. This is a great question! If you do choose to keep your parsley on the counter, be sure to pinch any rogue leaves off of the stem bottoms without damaging the stem.

About 3 inches should be nothing but stem, as the leaves sitting in water will make your water, and ultimately your parsley, slimy. These particular batches recently have had very tender stems (versus the woody stems we sometimes can see) which means yummy flavor, but also shorter shelf life, so proceed accordingly. As always, change your water and wash the stems daily to maintain freshness for a longer period. I hope this helps, enjoy!

Lastly, let me mention that March Meat Madness is still going on at Springdell! If you’ve thought about signing up for the meat subscription but were on the fence, give it a try and you’ll get a special sign-on bonus, a free month added on to your subscription! What’s better than free humanely raised meat? Any cuts that you’re not sure how to cook, just drop me a line and I’ll help, don’t miss this awesome March event!

Tonight I’m off to a spaghetti dinner so I won’t be cooking. If you do end up making lettuce wraps or something else that comes out delicious, please feel free to drop me a line or send me a quick photo! I should mention that I’ve been getting a lot of blank emails lately, I’m not sure if it’s a spam thing, or your questions & comments are just not getting through. If you’re having trouble reaching me, you can email me directly at Jess at CSA365 dot org. Thanks, and apologies if you’ve sent me a question/comment that I haven’t answered, I’m not ignoring you! Talk to you soon, and as always, thank you for reading!


About Jess

Jess Anderson is the creator of CSA|365 and is passionate about the local food movement. A busy mother of two, Jess loves keeping her family fed by honest local food. She is involved with the Westford Community Garden Working Group, Friends of Fat Moon, and is the current chair of the Westford Strawberries 'N Arts Festival.

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