As many of you are aware, we had a little technical glitch this week which kept a few of our posts from being automatically distributed via email, Facebook, Twitter, and Google+. As a result, here are the few you might have missed:
Slow Cooker Pot Roast with Fresh Marmalade and Honey Orange Carrots
Orange and Honey Glazed Chicken
Parsleyfest- Drying and Soup Kits
Spaghetti with Sausage Red Sauce
It is hard to believe that never-ending winter is behind us. Getting out into the yard this week was so nice. Though the cold snaps continue and still have me a little on edge about the 2 little pots of pea plants I’m trying to sprout outside (I can only imagine how Springdell Farmer Jamie must feel!) The boys have been having fun with these sunflowers in their little K-cups! (Incidentally, if you have any you’d like to recycle in this manner, drop me a line as there are some local folks that are collecting!)
As I look back on these last 2 weeks, I can recall a couple of ideas that didn’t make it into their own blog post, and I will touch on those during this “Honorable Mentions” post of the Springdell Show and Tell.
Take, for example, this BLT sandwich. You might notice that the “L” in BLT has been replaced with the alfalfa sprouts from Jonathan’s Organics that we received in our 12th Springdell Winter CSA pickup. We ended up referring to these sandwiches as BLfalfaT’s. They were yummy and eaten by a tough crowd!
My 2 year-old enjoyed cooking with his toy orange while I had fun with the real oranges! We tried them honeyed with that delicious honey from the share box. The little guy ate almost the whole plate by himself.
The other half of that great baguette from Nashoba Brook Bakery ended up in some mini french toasts.
A quick dip in some cream, eggs, sugar and cinnamon and a few moments on the griddle and these babies were ready to be devoured.
Along with a few Springdell fried eggs, it was a fabulous breakfast!
I had big plans to make a cup of that simple and yummy radish soup again, just a quick bowl for me (as the rest of the radishes and greens went into that honey roasted dish). I walked by this radish a total of 1 times before I grabbed it off the counter and ate it in it’s entirety. Needless to say, my radish soup didn’t happen this time around.
I also mentioned in Tuesday’s post that I was going to be cooking an orange tofu recipe, which didn’t happen as we ate all our oranges before I got to it. Instead, we enjoyed the tofu with rice and those sautéd shiitake mushrooms which were marinated in sesame oil and a dash of tamari (I can’t get enough of these).
The shiitake stems went into the veggie scraps bag in my freezer for the next batch of veggie broth, as they add great flavor.
I did thaw out a couple of the Hubbard Squash Muffins this week to make some room in the chest freezer. They were so much more delicious than they were a few months ago! I think when things go out of season, you appreciate them a little more.
This was true as we enjoyed the last of Summer 2014’s strawberries in this Strawberry Rhubarb Crisp. It was quite delicious, and has us looking forward to the summer season.
I hope you enjoyed these ideas, and are inspired in your own kitchen for more! Tomorrow is the “Tell” of the Springdell Show and Tell where we’ll be reviewing our last Share Box of the 2014-2015 Springdell Winter CSA. See you then!