Today we went by the farm to pick up our 5th Winter Share box of the season, which consisted of:
- a bar of soap (from Zasscelou natural soaps in Chelmsford, MA)
- two 1/2 gallons of milk (from High Lawn Farm in Lee, MA)0
- one 1/2 gallon of apple cider (from Box Mill Farms in Stow, MA)
- bean sprouts (from Nature’s Wonder in Whately, MA)
- three goat cheese varieties (from Westfield Farm in Hubbardston, MA)
- one dozen eggs
- green cabbage
- beef hamburg patties
- hot italian pork sausage
- fingerling potatoes
- purple and green kale mix
- butternut squash
- carnival squash
- one pint of tomatoes
So many delicious possibilities await!
Now that we’ve shown what we’ll be working with, the next two weeks will be spent sharing the numerous ways these items will be devoured. On January 16th, we’ll post the first “tell”, where we review the full share box.
As the sprouts are probably the most perishable item in the box, we’ll start with a quick and simple recipe using the eggs and bean sprouts. If you’re fortunate enough to have Springdell scallions frozen from the Summer CSA, it makes a wonderful addition to this dish!
This omelette had forks in it as soon as Jess finished taking the final photo. It did not last long!
Bean Sprout Omelette
This recipe tastes like all of the things I like about Chinese restaurant Egg Foo Young, but it's fresh and actually good for you!
Write a review
- 4 lightly beaten eggs
- 2 tbsp water
- 2 tbsp butter (preferably Amish Roll)
- 1 cup sprouts (1 used mung bean sprouts)
- coarse salt and freshly ground black pepper to taste
- 1 tbsp diced scallion plus a little more for garnish (optional)
- Mix together the eggs, water, salt and pepper.
- Heat the butter in a (preferably) non-stick frying pan.
- Once melted, add the egg mixture and start to cook until firm underneath but still a bit liquidy on the top.
- Add the sprouts (and scallions, if using).
- Once the egg is cooked, fold gently and slide onto the plate. Garnish with scallions.
Adapted from Natural Foods Cookbook
Adapted from Natural Foods Cookbook
Hi, this looks like an interesting start. What’s in the triangle formed by the meat, the squash and the goat cheese? Beets?
They are, Laura, several varieties, even! Sweet and delicious… Took everything I had to not immediately chow all of them today.
As a long-time, since the beginning year’s ago, Springdell CSA Member: I am excited to Read this New Blog (with Recipes no less). Yeah! The Bean Sprout Omelette is Delicious. But, might I suggest that you Substitute 2 tbsp Milk (use your Shares’: High Lawn Farm Milk) instead of the Water. Also you should Add: Cooked Brown Sugar Maple Flavored Sausage and a Handful of Fresh Baby Spinach Leaves and Fresh Kale Greens (not the Stalks, which you can save for a Smoothy Recipe). Now you have a Delicious, Hearty, and Protein Based Breakfast to get you Primed for Shoveling, Skiing, Snow Angel Making, and all the lovely Cold Weather Activities we do at this time of year. Since I do not communicate via Facebook, I will so look forward to read your Blog Posts Ladies. Now I have a way to Read, Update, Use, and Slightly Modify some of my Delicious Recipes, too. This puts the Share in our CSA Shares!
Thank you for the post, Kathleen, and for “sharing” these delicious adaptations! Looking forward to hearing more from you along the way!
Just curious, was your share a full sized winter share, or did it include egg, meat, and dairy add-ons? I have never done a winter share but it looks way more exciting than just root vegetables!
Hi Diana! I’m glad you asked because the winter share is amazing. Everything you see in the photo was a part of the winter share. There are no add ons for winter, it’s a one size fits all. The share comes with your choice of two dairy products, meat, eggs, veggies and the occasional fruit (apples this week) as well as highlighted local products each pick-up as well (Mmmmmm goat cheese). It’s really fantastic.