The “Tell” – Springdell Winter CSA Pickup #6


Hello everyone!  Jess and Sarah here with a rather long “Tell” for this round’s Springdell Show and Tell.  For our subscribers, we hope that you are enjoying this new digest form of emails rather than the daily recipe emails!  So far, we have received mostly positive feedback.  However, if you are among those missing the daily recipe emails, please visit our homepage and look at “recent recipes” to see what’s cooking.  The 5 most recent recipes and the 3 most recent posts are always on the front page, and Veggie-Scope will direct you to any recipes you may be searching for involving a particular meat or veggie.   

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  • White Button Mushrooms
  • Eggs
    • Over Easy with Breakfast Hash
    • Chicken Pad Thai, Tofu Pad Thai
    • Cupcakes with Orange Curd Filling
    • Hard Boiled on salads
    • Scrambled for the boys
    • Many eggs in it’s nest
  • Bok Choy
  • Pork Chops
    • Slated for Sunday Dinner At Jess’ House 

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      Lunch Salad

    • Slow Cooker Pork Chops
  • Milk/half and half from High Lawn Farms in Lee, MA
    • Scrambled Eggs
    • Enjoyed as-is
  • Green Cabbage
  • Oranges
    • Enjoyed as-is
    • Roasted Parsnips with Maple Ginger Orange Glaze
    • Ultimate Rub Chicken
    • Orange Beet Salad with Blue Cheese and Balsamic Glaze
  • Potatoes
    • Curried Potatoes and Parsnips
    • Slow Cooker Cream of Mushroom Beef
    • Breakfast Hash

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      Breakfast Hash and Eggs

    • Hashbrowned Potatoes
    • Topped with Goat Curry (Recipe coming!)
    • Baked with a pan seared Spring’Dellmonico Steak and summer corn
  • Carrots
  • Parsnips
    • Curried Potatoes and Parsnips

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      Minecraft Beet Salad for the boys.

    • Roasted Parsnips with Maple Ginger Orange Glaze
    • Carrot and parsnip ribbons
  • Lettuce
    • Minecraft Beet Salad
    • Salads

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      Orange Beet Salad with Blue Cheese and Balsamic Glaze

    • Sweet and Sour Lettuce
  • Bag of Spinach
  • Amish Roll Butter from Minerva Dairy in Minerva, OH

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

Here are our featured recipes since the last “Show”:

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Sausage Meatball Soup

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Oyster Mushrooms Rockefeller

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Blender Mayonnaise

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Twice Baked Sweet Potatoes

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Spinach Squares

imageCarrot Dip with Toasted Pita Triangles

imageBBQ Stuffed Rolls with Sausage and Cabbage

imageAsian Peanut Slaw

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Apple Fruit Leather

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Taco Salad and Frozen Yogurt Drops

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Sesame Ginger Winter Squash and Cabbage

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Valentine’s Day Orange Filled Cupcakes

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Ultimate Spice Rub for Chicken

 

Here are where some of our Springdell Meats have been going since the last “Show” – 

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Delicious Springdell Babyback Ribs picked up by Jess from the farmstand in time for the Superbowl.  Slow cooked using this recipe.

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Fall off the bone tender and succulent!

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Honey Garlic Slow Cooker Chicken with Root Cellar Rutabaga and Carrot Rice.

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Slow Cooker Pork Chops

 

Here are some yummies resurrected from the chest freezer an crisper drawer since the last “Show”:

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Strawberry and Rhubarb Crisp using the last of the summer strawberries and rhubarb.

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Chest Freezer Chili featuring Springdell corn, ground beef, jalapeños, poblanos, black beans and tomatoes.

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Jess had to quickly saute mass amounts of her bok choy when her crisper drawer started acting up and freezing everything.

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The lettuce was beginning to freeze to, so Jess quickly went with a Sweet and Sour Lettuce recipe to breathe life back into it. It’s a yummy and different use for lettuce.

 
A couple of reminders from Farmer Jamie at Springdell:  
 
  • 2016 Summer CSA paperwork is due – if you have not submitted your forms, now is the time to do so. If you need a packet, email Farmer Jamie!
  • Order Brisket & Corned Beef now! Supplies are limited for St. Patrick’s Day.
  • 2016 Poultry Reservations are now being accepted. You can sign up at the farm stand at your next visit.
  • Farmer Jamie is working on creating a wicked unique St. Patrick’s Day share box. Anything specific you would like to see or see if she can find, do reach out to her. 

Thats it for today’s Tell!  We look forward to seeing you tomorrow for our 7th pickup of the Winter CSA.  Until then, Happy Friday!  

 

 

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