The Springdell Show and Tell Winter CSA Pickup #1


Hi everyone, Jess here with the Winter edition of the Springdell Show and Tell! As the new year quickly approaches, you may notice some changes around here. The blog will be moving to a weekly edition, and the “Show and Tell” will be consolidated into one weekly post instead of two separate “Show” and “Tell” posts with the daily recap. The goal is less email and more consolidated and valuable content, so you can grab your veggie info and go! As always, we love your feedback, let us know what’s working, what you’d like to see more/less of, and we’ll do our best to accommodate. Looking forward to another great season!

For the newbies, the Springdell Show and Tell works as follows: I’ll “Show” you what’s in the share box, then “Tell” you a little bit about how to store the items, where they come from, and/or provide a little inspiration via a recipe or preparation tip. Not enough information in my little blurbs? Fear not! Just click on the item name to be whisked away to everything you might like to know about that item, plus a list of recipes for that item (not to mention a list of CSA compatible ingredients).

Let’s get right to the first pickup of the Winter CSA! Isn’t it lovely!??!?
  • Cranberries
    • (From Standish Farm in Middleboro, MA) Cranberries will keep in the fridge for a few weeks in a plastic bag or covered container. If using within the week, the paper bag they are in is fine. If you’re not going to use them right away, they freeze beautifully as well!
  • Button Mushrooms
    • (From Western, MA) The paper bag that the mushrooms are in is great for storing your mushrooms in the fridge. Fold the top over lightly, and use within the week. Great in Gravies!
  • Apple Cider
    • (From Box Mill Farm, Ayer, MA) This stuff is not only quite drinkable warm or cool, but it provides a wonderful tang to many seasonal recipes, such as with roasted veggies.
  • Lettuce
    • (From Johnny Putt Farm in Littleton, MA). Store in the fridge in the bag provided, enjoy promptly for peak freshness!
  • Brussels Sprouts
    • The Brussels Sprouts at Springdell have been so deliciously sweet this time of year, as they are loving the combo of moisture and temperature. Store in the fridge if not eating right away, or roast ’em up!
  • Apples
    • Multiple varieties are represented, check the Apple Chart for details! Apple and Cranberry Hand Pies are a fave this time of year! Refrigerate these until ready for use.
  • Garlic
    • Store garlic at room temperature with good air circulation, pulling off cloves as you’re ready for them.
  • Beets
    • Love them or hate them, beets pack a nutritious punch! (If you’re among the “hate them” crowd, try them in cupcakes.) Roast them in foil and store until ready for use (AMAZING with farmstand goat cheese, peppery micro greens and a balsamic glaze drizzle), or rinse them and pop them in a bag in the fridge until further inspired (damp dry, a little moisture is important to maintain their freshness).
  • Rainbow Carrots
    • Take the time to rinse your carrots clean, damp dry and toss them in a plastic bag/container in the fridge. The moisture is important to keep those carrots crisp!
  • Turnips
    • Purple Top White Globe variety. Great in Creamy Turnip Soup, or roasted! To store, rinse them and pop them in a bag in the fridge (damp dry, a little moisture is important to maintain their freshness).
  • Leeks
    • Refrigerate these until ready for use. Mine are slated for a satisfying Potato Leek Soup!
  • Kale
    • Eat your kale, your body will thank you! Pop it in the fridge, it’ll keep but don’t forget about it! Kale Brownies and Caesar Salad are great options, or stick a few leaves in before blending a morning power smoothie!
  • Potatoes
    • These yummy russets make great mashed potatoes, or try oven fries!
  • Butternut Squash
    • Store in a cool dark and dry place (Mine live in a crate on the cool end of the basement). Click the Butternut Squash link to learn about hardening and long-term storage! Squash is wonderful roasted, traditionally mashed, in soups or slow cooker curries on a Meatless Monday…. Click the link to see the infamous butternut squash crown roast and many other fun and delicious recipes!
  • Onions
    • Store in a cool, dark and dry place- establish an onion bin/basket in your place if you haven’t yet!
  • Parsnips
    • Maple Glazed Roasted Parsnips are to die for…. To store, rinse them and pop them in a bag in the fridge (damp dry, a little moisture is important to maintain their freshness).
  • Sweet Potatoes
    • Pies, soups, roasts, mashes, fries, ebelskivers… The list goes on and on. This versatile veggie packs a nutritious punch (especially the skin), so enjoy! Store as you would your potatoes.
  • Broccoli
    • Rinse, bag and tag, and refrigerate. Or better yet, eat it right now because it’s delicious.
Gerry from Littleton’s own Johnny Putt Farm

World class lettuce is right in our back yard! Gerry from Johnny Putt Farm has a passion for greens that it unsurpassed. He’ll be at the farm stand throughout the winter on Saturdays from 10am-3pm. He’ll also be at the farm stand this Tuesday from 10-3pm, along with Ryan from Lilac Hedge Farm. Stop by, have a chat, and taste his amazing greens. You won’t be disappointed!

For an effortless weekend meat and potatoes meal, try the Springdell Baby Back Ribs! They are amazing when cooked slow and low.
I started these with a Herd Nerd SPICE rub (available at the farmstand, look for the metal can or ask Farmer Jamie’s crew). A key to fall-off-the-bone ribs is to remove the little membrane on the underside of the rib rack. If it’s present, you’ll see it as a thin layer that’s peels away pretty easily, almost like a piece of saran wrap. Once that’s done, rub on your seasoning on both sides and pop it in the oven at 275 for about 3 hours until things are tender. You’ll find that Springdell meats generally cook up quicker than “traditional” meats, as the animals are leaner, get plenty of fresh air and exercise.
If you choose, you can brush them with a little barbecue sauce of choice and finish them under the broiler for a minute or two (watch them closely, nothing is worse than burning them after hours of waiting patiently!) A no brainer salad and mashed potatoes seal the deal on this fabulously easy dish!

Thank you for reading! As always, please check in with questions (if I don’t have the answer, I’ll go out of my way to find it) comments (if you have a recipe you’ve enjoyed and would like to share), or concerns (if you have a tip that you haven’t seen here, or a suggestion for a topic, please share). I love hearing from readers! Feel free to follow the Facebook Site for more real-time goings on in my kitchen, and/or snap a photo to share what’s going on in your kitchen, as 200 kitchens are much better than one!

I’ll see you back here next week for the next installment of the Springdell Show and Tell. Have a wonderfully delicious week, everyone!


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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