- 2 1/2 gallons of skim milk from High Lawn Farm, Lee, MA (Sarah got 1 qt half & half and 1 1/2 gallon low fat milk)
- 1 bunch of radishes
- Maine tomatoes
- 1 bag of mixed mushrooms (buttons and shiitakes)
- russet potatoes
- 1 bunch of flat leaf parsley
- 1 baguette from Nashoba Brook Bakery, Sarah got a bag of spinach instead
- 1/2 dozen eggs
- 1 pound of sweet Italian pork sausage
- 1 pound of bacon
- 1 bag of mung bean sprouts from Nature’s Wonder, Whately, MA
- Florida oranges
- 1 bag of spring mix
- 1 box of alfalfa sprouts from Jonathan’s Sprouts, Rochester, MA
- 1 jar of honey (produced by Fred from the hives of local orchards- Fred tends to Springdell’s bees)
The parsley had stems cut fresh and is in a bag in the fridge using the technique that Sarah highlighted in a recent blog post. We separated the radishes from their stems and have them stored in the fridge using the recycled clear plastic bags from a previous Springdell share. The oranges, tomatoes, honey and potatoes will remain at room temperature while the rest will be refrigerated.
We brought a picnic lunch out to the farm today and enjoyed it overlooking the land. Many of the animals were coming out of their winter doldrums just as we were.
The geese were enjoying a swim around the little pond while Patty the Pig was sporting her first sunburn of the season. She didn’t seem to mind as long as there was warm sun involved.
My 2 year-old also enjoyed a visit with fellow Springdell residents Ham and Cheese. They are much larger than the last time we saw them, it’s amazing what a long winter and a nutritious farm diet can do!
Tomorrow it’s off to Sarah’s house for a Sunday Dinner made with today’s bounty. We look forward to seeing you then!