- High Lawn Farm Dairy Products (Jess received skim milk and heavy cream, Sarah received low fat and chocolate)
- Chocolate chia seed breakfast pudding
- Slow cooker cheesy blue potatoes
- Enjoyed as-is
- Specialty lettuce from Johnny Putt Farm
- Ornamental on Jess’ table until eaten
- Red Skinned Potatoes
- Natures Wonder Bean Sprouts (Western MA)
- Baby Spinach
- Head lettuce
- Meat! (Selections will vary, see below for what each of us have this pickup)
- Ground pork
- Ground Beef
- Beef Top Round Steak
- Sweet Italian Sausage
- Boneless Beef Chuck Steak
- Beef London Broil
- Beef Cube Steak
- Ground beef
- spaghetti and meatballs
- Ground pork
- Ground Pork with Noodles and Peanut Sauce
- Sweet Italian Sausage
- Sarah Picked up a Beef Brisket from the farm stand
Sarah has embarked on a smoothie journey for the month of January! A smoothie a day for the whole month. Please check out her Smoothie Challenge on our CSA365 Facebook page. While you are there don’t forget to “like” our page. Thanks guys!
Here’s a peek into Jess’ kitchen since our last “tell“:
Dan Dan Noodles are another favorite. Fresh egg noodles are available at your local Asian market, and easily freezable for later use.
I had a few extra dinner guests on Sunday morning, so I stir fried some veggies while baking up some eggs in muffin tins. It’s a great way to ensure perfectly cooked eggs en masse, allowing me to focus on prepping the bed of veggies to order.
Our specialty lettuce from Johnny Putt Farm was so pretty I almost didn’t want to eat it. I left one on my kitchen island and watered its roots daily, while picking at the leaves here and there as I walked by. This one lived on the dining room table, as our dining room is cold when not in use, so this lettuce was a happy camper until slowly devoured (a few leaves at a time). I still have the little lettuce cores in water in case they sprout again!
Spiralized sweet potatoes and apple. Delicious, but if you read my saga on Facebook you might recall that I cut my finger while un-jamming the spiralizer. Hence, I didn’t make as testable of a portion as I had hoped. Back to the drawing board with my mesh gloves on, I hope to share the recipe soon.
Here’s a shot of my blue potatoes, getting ready to become scalloped in the slow cooker. So pretty!An Anderson family favorite here, classic meat loaf made with Springdell ground beef and pork. An informal sprout and spinach side salad and some buttery diced potatoes went along for the ride.We are slowly working our way through the winter potato bin, here were some roasted potatoes in Rosemary herb butter enjoyed this week.
One of Jess’ crazy lunches, mashed potatoes with a bleu cheese dressing, shredded beet and Dr. Rub’s Code Blue barbecue sauce from the farmstand. If you like it spicy with great flavor, that barbecue sauce is awesome.
A couple of marrow bones were put aside and made into bone marrow medallions. Don’t knock it till you try it, it’s amazing!
Some chocolate zucchini brownies made an appearance from the chest freezer, and they freeze quite well!
While I was clearing out the freezer, I also thawed some zucchini muffins. Summer is back!
And a quick berry danish, just because.
A pouch of deliciousness filled with ground lamb, onion and spices.
I know, it’s not pretty, but it sure is tasty! It’s our taco and burrito filling for the week. Black beans, browned Springdell ground beef and onions, jalapeños and purple peppers from the summer CSA swap box, summer corn, diced tomatoes, and acorn squash puree are mixed together. Chili powder and cumin are the basic seasonings used. There you have my go-to everything-and-the-kitchen-sink goulash!
Chocolate Chip Banana and Acorn Squash Bread. Good times!
The bread went great with some Winter Squash Soup, made with acorns and a golden hubbard.
Finally, the beets sitting in the “root cellar” ready to be pickled!
Sarah’s kitchen, GO!
Until tomorrow, sweet and savory dreams, friends!