The “Tell” – Springdell Spring CSA Pickup #3


Happy Saturday, everyone! Today is our “Tell” of the Springdell show and Tell. First, we wanted to talk briefly about the Gibbet Hill Cattle Tour that took place today.  Paula and Frank took us for a walk around the land where Springdell’s beef originates.  It was a wonderful way to spend this beautiful sunny day, and we learned a lot!  Stay tuned, we’ll be sharing more about this visit soon!  

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In the meantime, let’s review our third Spring CSA pickup:

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Here is today’s meat add-on:

  • 2 packages of pork baby back ribs
  • 1 package of Italian sausage 
  • Added to a tomato sauce from last year’s tomato crop

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

Our featured recipes this week included:

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Baby Back Ribs and Creamed Spinach

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Spring Tart or Tartine with Fresh Herbs

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Fresh Goat Cheese with Chive Flowers and Honey

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Chive Flower Potato Salad

 

Some honorable mentions from the week include:

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Oven Roasted Baby Back Ribs with Spring Mix and Pea Shoots

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Another delicious spring tart!

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BIrthday cake for my father in law

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Pasta with tomato sauce and Italian sausage, with a side salad

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Jess’ light lunch of stir fired arugula and chive flowers with a messy fried egg.

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Chive Flower Bouquet

Join us tomorrow for Sunday night dinner, and for the next “Show” post on Monday!

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