The “Tell” – Springdell Winter CSA Pickup #5


Hello everyone!  

Hope you all had a great week!  We’ve been doing well, lots of running around, lots of extracurricular activities, lots of cooking, the usual.  

We are excited to have such a quick turnaround with our shares this week. Our next “show” is already approaching, and Jess is getting her Springdell Meat Subscription pickup this month to work with, so there’s lots to look forward to.  Aside from a CSA pickup #6, there are also baby lambs on the farm welcoming visits from 9-2 Saturday morning.  Hope to see some of you there!

We are hearing from a few of you that you are missing the daily recipe emails.  We are hearing from some of you also that you are enjoying the “weekly digest” format of the email list.  Though it is true that we are no longer filling your inboxes daily, we are just as busy as ever, posting daily things on the website.  Simply review below and click on the recipes and items that interest you to be taken to those posts.  Here’s what we were up to with this week’s posts:

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  • 8 Onions
    • Slow Cooker Beef Stew with Sweet Potatoes
  • 6 Sweet Potatoes
  • 25 (give or take) baby red skinned potatoes
    • Slow Cooker Honey Garlic Chicken Thighs with Red Potatoes 
    • Smashed baby red skins
  • a dozen Beets (Sarah got extra, Jess got Bok Choy)
    • roasted in foil, enjoyed with sour cream and as a side
    • roasted and sliced on salads
    • Bok Choy Fried Rice
  • 4 Small Seedless Grapefruit
    • Eaten by Jess’ 3 year-old as-is SO GOOD!
  • 3 tomatoes
    • B-Alfalfa-T’s with summer string beans
    • sliced on salads
    • taco toppings
    • Grilled Cheese and Tomato
  • a dozen eggs (Jess got 2 dozen in lieu of milk)
    • Scrambled
    • Egg in it’s Nest
    • used as a binder in some fish cakes
    • in Bok Choy Stir Fried Rice
  • bag of Bean Sprouts from Nature’s Wonder in Whately, MA (Jess got Alfalfa Sprouts)
    • Alfalfa sprouts simply stirred with salad dressing 
    • Crispy sprouts mixed in a salad
    • B-Alfalfa-T’s with Summer String Beans
    • used as a taco topping
  • 1 Green Cabbage
    • thinly sliced and added to beef and cabbage hand pies
    • Galuska!
    • Jess has half still to use (no worries, it won’t waste!)
  • 1 package of Sweet Italian Pork Sausage (Jess got Bacon)
    • B-Alfalfa-T’s with summer string beans
    • Still to be used at Sarah’s house
  • 1 London Broil (Jess got beef stew meat)
  • 1 Quart of Ben’s Maple Syrup and 1 /2 pound of Maple Cream from the Ben’s Sugar Shack in Temple, NH
    • Sweet Potato Mousse with Maple Praline Sauce
    • Maple Overnight Oats
    • Apples slathered with mascarpone cheese and maple cream
    • Acorn Squash Cinnamon Rolls with Maple Icing
  • 1/2 gallon of Apple Cider from Box Mill Farms in Stow, MA
    • Enjoyed as-is
  • 1/2 gallon of milk and a half and half from High Lawn Farm in Lee, MA (Jess did not receive this week)

Since the last “Show”, we’ve added information on the following veggies in the Veggie-Scope:

The featured recipes this week were:

Some photos of other things going on this week!  Here’s a glimpse into Jess’ kitchen:

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Thank goodness for the chest freezer. This week the Anderson household enjoyed string beans from the Summer CSA, along with bacon on and alfalfa sprouts on the B-Alfalfa-T’s. Nothing quite like fresh mayo or aioli on these. We’ll post a mayo recipe soon.

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This one’s a work in progress, I’ll be sure to post it when I get it right. I’m hoping this one will have us no longer fearing the pile in the of Winter Squashes. Behold – Acorn Squash Cinnamon Rolls!

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With a maple cream cheese frosting. To be continued…

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Look at the vibrant color of these summer tomatoes. Fresh from the chest freezer, this Summer CSA sauce has all kinds of surprises, including zucchini, greens, and even acorn squash puree.

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The sauce was a perfect bed for this 8 ball zucchini stuffed with ground beef and rice, topped with melted cheese. This meal was a reminder of why I freeze that summer surplus! It’s definitely a good time to be appreciating zucchini!

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It was a busy week so I resorted to the slow cooker quite a bit. These honey garlic Springdell chicken thighs were tender and delicious along with the potatoes and sliced beets.

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A leftover leg was great with leftover sweet potato polenta bites.

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I even enjoyed these for breakfast dipped in an egg yolk. Like most leftovers, they are even better the next day!

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It was a polenta kind of week.  Here are some more baked herb polenta sticks, all with cornmeal from Four Star Farms.

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The slow cooker stew meat went before I snapped a photo.

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This Bok Choy Stir-fried Rice from the very beginning of the week already seems like so long ago. It was yummy!

A few photos from Sarah’s kitchen:

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We made milkshakes this week as a treat. I snapped a milk photo but the shakes were gone before a photo happened!

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I splurged on this more than once this week, mascarpone cheese and maple cream, but the Apple makes it healthy, right?

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This is a beef and cabbage hand pie with a quick salad with beets and sprouts.

Have some pictures or recipes to share with us?  Please send them our way!  Visit our main page and click on “Get In Touch”.  We love to hear from you!

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