The Springdell Show and Tell – Winter CSA Pickup #11


Hi everyone, Jess here with what was supposed to be the final Winter CSA pickup of the season. In an ongoing effort to keep us all well fed through the pandemic, Farmer Jamie has added a bonus pickup for Winter CSA members that will bridge right into the Spring Share. Hence, the final Winter CSA pickup will be 4/25 for Group A, and 5/2 for Group B. The Spring Share is slated to start the week of May 4th, and the summer hours will be starting that week as well.

For those not in the CSA, fear not! The farm stand is stocked to meet your needs. If you could use a list of things that are available at the farm stand, feel free to drop me a line and I’ll send you the inventory to help you make your grocery list. There are a lot of hidden treasures at the farm!

  • Valicenti Pasta, Hollis NH (I received fresh linguine, spinach linguine, and a jar of red gravy)
  • Tully Farms Dairy, Dunstable, MA
  • Radishes (The bulbs are in awesome shape and are already soaking in a bowl of water in my fridge awaiting use)
  • Beets (Oiled, foiled and roasted at 375 until tender, these sweet things area awaiting my next recipe)
  • Bok Choy (Sauteed with garlic and ground sesame seed and served with orange salmon and rice)
  • Eggs
  • Apples
  • Sweet Potatoes (Amazingly nutritious tubers! Store in a cool dry place)
  • Onions
  • Lettuce
  • Spinach
I’m really looking forward to enjoying this pasta this week. Valicenti Pasta Farm out of Hollis, NH is a wonderful place and we are grateful to see their products at the farmland! David Valicenti’s “Red Gravy” small batch tomato sauce looks amazing!
Lots of yum with tender cube steak, mashed potatoes and tallow biscuits this week. This was a nice meat and potatoes meal.
I had fun with purple cabbage this week as well. I popped some into my miso soup for a sweet little addition.
This teriyaki tofu and cabbage stir fry was delicious! We basically made our favorite teriyaki marinade and stir fried it with the tofu.
We ended up having an encore of teriyaki cabbage again the next night with our pork chops. The chops are bone-in, so it’ll great to save the bones for a stock down the road.
Finally, the last of our cabbage was enjoyed roasted with kielbasa, onion, and chest freezer peppers from the summer CSA. Thanks to Dawn DeMeo for the idea for roasting a great kielbasa!
I picked up some beautiful salmon from the farm, which Jordan Brothers makes easy to do! You can pre-order via email, and pay over the phone before you get there. Gerry’s lettuces and micro greens are also easy peasy to grab and go!
Cody was most grateful to not see gloves and trash on the ground at the farm stand this week. Please continue to be considerate of your farm family, they are working VERY hard for us, so let’s not trash the place. Please take your gloves home, or put them in the available trash bin. Let’s do our part to keep our farm family healthy and respect the land that feeds us!

If you have any questions about available products, farm hours, recipes, etc, feel free drop me a line as I’m always here to help! Meanwhile, have a good week, stay safe and healthy, and see you back here soon for another edition 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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