Before we dig into our share box today, I wanted to mention yesterday’s post over at the Springdell Farm blog, where we got to meet one of our farmers, Meredith Bempkins. Today, we’re heading to the other side of the farm stand counter to meet one of our fellow shareholders, Kathleen Spaeth. Kathleen is our first shareholder to be featured in our monthly series “Meet the Farmers/Meet the Shareholders”. If you have any butternut squash left in your storage, we encourage you to sample Kathleen’s delicious recipe adaptation over on the Springdell Blog. Please enjoy her passionate sharing of her Springdell CSA experience!
Now, back to the “Show”…
The Springdell Show and Tell proudly presents the 11th Springdell Farms Winter Share box of the season, which consisted of:
- 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 radishes
- 9 storage onions
- Maine tomatoes
- 3 large rutabagas
- 1 package of ricotta cheese
- 1 bag mixed mushrooms
- 1 bag of baby red potatoes
- 1 bottle of Ben’s Maple Syrup (Sarah got coffee instead)
- 1 bag of baby spinach
- 3 heads of bok choy (pak choi)
- 1 bunch parsley
Jess also picked up her Meat Subscription today, which consisted of:
- beef sirloin tips
- pork chops
- pork breakfast sausage
- ground beef
- beef face rump roast
We are looking forward to cooking up some fun stuff!
In the meantime, here is a super cute way to serve eggs for those celebrating Easter tomorrow, using beet peels that would be otherwise composted. Bring a pot of water with all of the peels from 1-2 beets and 1/2 cup of vinegar to a boil. Turn the heat off and cool the liquid completely. Place cooked and peeled hard boiled eggs into the cooled liquid and refrigerate over night. The next day when you remove the eggs you have a really fun start to a festive deviled egg. Enjoy!