As we prep to pick up our goodies from the third Pre-Summer Farm Share, we wanted to share the “tell” of our Springdell show and Tell to show some of what was done with these yummy veggies:
- 1 bag of spinach
- 1 bag of mixed greens (Sarah got 2 bags of spinach and no mixed greens)
- Green Smoothies
- Numerous Side Salads
- Beneath a Scoop of Waldorf Chicken Salad
- Pasta Sauce with Springdell Italian Sausage
- Spinach Lasagna
- In salads with Spring Mix
- Drizzled with Rice Vinegar
- Packed with Hummus in Lunch Boxes
- Some still waiting to be used
- Purple skinned potatoes
- Asparagus (Jess got 2 bunches)
- 1 bag of mushrooms (Sarah only)
Jess here. I wanted to “tell” a little more about some of the vendors that were at Springdell’s Sheep Shearing and Open House this past Saturday. It was meaningful to spend the day with the folks who bring us so many of the farm stand products we enjoy.
The event wouldn’t have its name without a visit from sheep shearer, Kevin Ford. He was busy most of the day gently tending to the sheep with nothing more than a pair of hand shears and a skilled demeanor. Watching him work was a delight. The sheep were clearly calm under his hand, and though most sheep don’t generally look forward to the shearing process, they didn’t seem to mind their visits with Kevin. One things for sure, they all walked away much happier at the end of the day.
Linda from Zasscelou Soaps was there in some enchanting attire as she shared the tale of the origin of this deliciously scented local company. Linda is an herbalist who’s business partner is a chemist with a Phd in Material Science from MIT. We’ve enjoyed their soap as part of our Winter CSA and we’re happy to be introduced to their line of children’s soap. Each bar is magnificently hand crafted and slow cured and the children’s soap has sweet tales that accompany each bar, triggering not only the olfactory senses of our little ones, but also their imaginations.
If you’ve followed this blog, you’ve probably heard us wax poetic about Our Favorite Dressing, whose namesake certainly fits the bill. I had the pleasure of chatting with Cherylann Sheehan, whose partner Dave Sheehan unfortunately had to miss the day’s festivities as he was (of course) back home bottling dressing! This Dedham based business has been thriving with favorites such as balsamic vinaigrette and my personal favorite, the raspberry vinaigrette. Have you tried their barbecue sauce?!?!! No corn syrup here, this is the real deal.
Ben’s Maple Syrup definitely made quite the scene with their delicious samples of maple cotton candy. Near their table, it felt like a magical candy land as the wind gusts nabbed tufts of the sweetly spun concoction and strewn it across the field. I for one had fun picking up little handfuls of the treat that were resting atop the taller blades of grass. I was surprised to see not only the traditional syrup and maple products, but also honeys and bee pollen.
I find it near impossible on a hot sunny day to leave the farmstand without picking up a bottle of Tower Soda. You just can’t beat this stuff. Saturday, I got to meet the folks behind the delicious elixir – Larry and Maureen were so friendly and their story was fascinating! A three generation operation, Larry is the grandson of Domenick Cusolito. He was one of the original founders of Prospect Hill Bottling and Soda Water Company, started in 1914. It was nice meet the source of the good karma going into each bottle.
Muddy Water Coffee is a locally run coffee shop that is the brainchild of coffee aficionado Tim Van Sipe. He was passionate about his pursuit of a delicious and high quality coffee, and after roasting his own beans for the first time, he became hooked and never looked back. Just one sip and you’ll understand why this freshly (no, really) roasted coffee is taking the caffeine scene by storm. I can’t wait to pep up my mornings with Muddy’s Buzzkill Decaf!
I unfortunately missed the cameo of the three chefs that visited from Red Raven, a local gastropub serving up scrumptious local food, much of which they receive from the Springdell farmstand. However, duty called and they had to get back to the restaurant to serve up lunch! I hope to make it there one of these days soon. From what I’ve heard, their flavorful dishes are definitely worth a jaunt to Nagog Pond!
Nashoba Brook Bakery was serving up it’s wonderfully hearty and delicious breads on the field. The story of their bakery is another that has started from friendship (John and Stu) an idea, and a whole lot of passion for food (namely bread). Since 1998 they have been bringing fresh bread to our neighborhood and beyond. I’ve been the only one of us on the blog to be able to cook with it (due to Sarah running the gluten-free household) but it really makes the meal! Recently we enjoyed Bruschetta and French Toast made with their fabulous baguette.
What a cool experience to be able to meet the folks behind so many great products! Thank you to all the vendors for spending the day with us, and to our farmers at Springdell for opening the farm to all of us. A day like this totaly recharges our passions for all things local. This day was truly something special, and we are most grateful that is has become an annual event. Hope to see you all again next year!