The Springdell Show and Tell, Winter CSA Pickup #4


Hello everyone, Jess here. I hope everyone’s enjoying the holidays, and gearing up for a happy and healthy new year! I’m very much looking forward to starting my 6th year in partnership with my Springdell Farm! It is truly an honor to serve my ever growing farm family. It’s a passion for me as your blogger to provide support in living the locavore lifestyle, and likewise, I greatly appreciate the support you provide me in return. Here’s to another great year, my Fellow Farm Family!

For now, let’s take a look at the 4th pickup of Springdell’s Winter CSA Season.

I stopped by the farmstead to visit Gerry for some Johnny Putt Greens and micro greens. Some delicious hydroponics this time of year!
These awesome reusable bags are available for sale at the stand on Saturdays when Gerry is there. Wet the bag, give it a quick wring out so that it’s still damp, and pop your lettuce into the fridge in the bag. The moisture of the bag will help to attain freshness, all while being environmentally friendly!
I thought I’d share a quick pic of this year’s Winter Holiday Brunch. It looks pretty much the same every year, but I always appreciate how little work it takes the morning we eat it.
I cubed some delicata squash into the Sweet Potato Hash this year, as I was short on sweet potatoes at the time. It was a delicious substitution in this dish!
My CSA ground beef has already gone into a simple meatloaf with mashed potatoes and a simple salad. My kids are going through an onion thing, where they want to pick onions out of dishes, but like the flavor. I tried finely grating the onion into the meat loaf so that there was still flavor, but nothing to pick out. The kids went back for seconds with no questions asked.
This is the cube steak with mushroom gravy and egg noodles, one of my favorite winter comfort dishes. Because the boys are not into the onions and mushrooms at the moment, I keep them big and easily removable before I dish things onto their plate. They love the creamy mushroom gravy, but are not aware that mushrooms were involved. Whatever works, I suppose. Some of the parsley from CSA#3 also made an appearance.

That’s about it for this week! As always, please feel free to check in with questions, comments, concerns etc. I’ll always do my best to answer any farm food related questions that you may have. Until next time, I look forward to seeing you back here soon for another installment of the Springdell Show and Tell!


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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