Hello to our fellow Springdellians and Beyond! Jess and Sarah here with this week’s Tell of the Springdell Show And Tell!
Today we had a wonderful day at the Springdell Annual Field Day and Sheep Shearing Event!
Many folks were wonderful about stopping by, and learning more about CSAs, our blog, our relationship with Springdell and other local hub bub, and our latest edition to the website, VeggieScope!
We are prepping to give away these wonderful prize baskets to our email subscribers (and if you are reading this on Facebook or Twitter, you still have time to visit our main page and subscribe to our email list for your chance to win). Winners will be announced on Monday’s “Show” post. If you are new to this email list as part of meeting us today, welcome! We are so happy to have you joining us on these culinary adventures.
Before we get to our “Tell”, let’s talk more about the Field Day event, shall we?
Today families partook of pony rides, sack races, bubble blowing, tractor riding and other fun festivities. Let’s take a look!
I didn’t get a chance to snap a shot of Amy and crew from the Red Raven Gastropub, but Sarah snapped this photo of their Springdell burger and homemade chips before I scarfed it down. Delicious!
Alina had fun with the kids and kids at heart today planting pole beans.
The Tower Garden was demonstrated today!
Kevin Ford sheared the sheep and also did a book signing of his book Shearing Day.
Tim and crew from Muddy Waters was sharing the best coffee around!
Ace Image Photography was selling some beautiful prints!
Sweet E’s Pie and Cake was providing samples of some wares as well!
So much fun today. Let’s take a look at where our Springdell share went this week:
- asparagus
- Spinach Asparagus Pesto Pasta
- Jess will be using hers Sunday Dinner with Eggs Mimosa. Stay tuned for tomorrow’s recipe!
- eggs
- Eggs Mimosa (tomorrow’s Sunday Dinner)
- Eggs in a Nest
- On top of Bibimbap
- On top of Rotkohl and Sausage
- hardboiled for snacks
- spinach
- Spinach Asparagus Pesto Pasta
- Sautéed with Garlic
- In Bibimbap
- In Green Smoothies
- mixed greens
- With Burgers!
- lunch salads
Here’s a look at the meat add on this week:
- Hamburger patties
- Enjoyed on a fresh roll with mixed greens.
- Home from the farm and straight to the grill the homemade refrigerator pickles
- pork chops
- Grilled Pork Bibimbap
- With salsa in the crockpot, then shredded for Nacho night
Highlighted recipes for the week included:
Sauteed Fiddleheads with Bacon and Leeks
Since the last “Show”, we’ve added information on the following ingredients in the Veggie-Scope:
Jess tried this recipe for Crunchy Pickled Fiddlehead Ferns from the Forager Chef Alan Bergo this week. It was the “crunchy” that got her… Many years ago, Jess foraged fiddleheads with her grandfather in their secret fiddlehead foraging spot. Back then, there was not all the concern about food borne illness related to fiddleheads, and Jess ate them crunchy and with wild abandon after just a quick saute. This recipe allow one to experience that fiddlehead crunch without all the scare of undercooked fiddleheads.
The big trick has to do with processing the jars upside down overnight versus in a canning pot. Also the vinegar/citric acid helps to kill any concerning bacteria. In the morning, the jar had a good hermetic seal on it, and Jess also ate half a jar and lived to tell the tale. She’ll be trying a bread and butter version of this recipe in the future.
Here are some other honorable mentions of the week:
Jess cooked up sausage from last week’s share along with the last of the season’s Purple Cabbage Rotkohl (from the chest freezer) and topped it with an egg. The sweet and tangy Rotkohl, (similar to sauerkraut only in that it involves cabbage) pairs perfectly with the sausage. Colorful and delicious!
Spinach and Pork Bibimbap.
Amazing Burger and Salad. ‘Nuff said.
Many hardboiled eggs were snacked upon this week.
Lots of spinach packed into this green smoothie.
Fiddleheads with herb butter, a great side dish.
We hope you’ve enjoyed this trip through the farm share of the week as much as we have. As always, if you have a recipe that you’ve enjoyed, feel free to share it here, we’d love to know how you’re enjoying your veggies too!