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!
- 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.