Hi everyone, Jess here to share some of the goodness going on at Springdell this week. I just got word from Farmer Calvin that along with tonight’s Super Bowl, calving season is “kicking off” over in Springdell’s Groton pastures. With the start of the season, five calves just arrived with about 30 more on the way. (That’s a whole lot of birthdays!) Thanks Farmer Calvin, for the update and best of luck for a healthy season!
Hopefully many of the Springdell meat lovers were able to order the “Springdell Super Bowl Package” full of delicious meats, and are enjoying some for tonight’s game! Feel free to snap a photo of your Super Bowl Spread, pictures of your home cooking are always welcome, its doesn’t have to be fancy, we just love to know what’s cooking out there!
My CSA pickup is next week (Group B), so I’ll be using a few re-run photos. Hence, as always, please don’t compare amounts/items, as they’ll vary a little bit from week to week depending on mother nature and other farm factors. For example- Group B may see Maple Syrup and then pudding at a later date, or vice versa… Please don’t sweat it, life is too short to argue over rutabaga. Instead, simply bask in the glory of yummy produce, and know that your farmers are working hard and daily to bring you the best produce available!
Here’s some of what you might be seeing in your shares this week, with a few quick ideas to get you started.
- Eggs & Milk
- Radishes– Fellow Springdellian Betsy B has a great radish recipe to try, the greens and some parsley can be used to make the pesto (thanks for the suggestion, Betsy!)
- Bok Choy– Awesome in stir-fry
- Sprouts– Great in Omelettes! Egg Foo Yummy is a fave of mine.
- Delicata Squash– The skin of a Delicata is edible and delicious, so simply scoop out the seeds and roast this up! Because the skin is thinner, it’s not a squash that will withstand cold storage for as long as your hardier butternuts and acorns, so keep that in mind and enjoy sooner than later.
- Beets– Look up Beet Red Velvet Cupcakes for the beet averse
- Beef (such as Ground Beef, Steak)
- Parsley– Trim and gently strip the ends from their leaves before immersing the bare stems in a glass of water. If you have a cool windowsill, and change the water out frequently, your parsley will be happy on the sill until ready for use. Check out Betsy B’s recommendation above in the radish section (using parsley and radish greens in the pesto), or Fellow Springdellian Marian H’s tested idea:
“Put a big handful of parsley in a Cuisinart or similar (or hand chop) I use thin stems and leaves, but just leaves works too. Add garlic, two or three cloves, whatever. Pulse a few times, add some olive oil, then pulse till you get a thick pesto type thing. Then hand mix in seasoned bread crumbs or panko, or both, along with some parmesan cheese. I keep it very green, probably 80% parsley. Taste, season with salt and pepper if you want. Then spread a thin layer of dijon or other mustard you like on the fish or pork (or chicken, no rules here) and press your parsley on top. Bake like usual. Let me know if you like it! (Sometimes I chop some tomatoes or mushrooms into it too!)”
Thanks for sharing, Marian! Looking forward to trying this!
Have a specific question about a veggie that needs a little inspirational nudge? As always, please feel free to get in touch and I’ll be happy to help! Thanks so much for reading, and I look forward to seeing you back here soon for the next installment of the Springdell Show and Tell!