The “Tell” Springdell Winter CSA pickup #5

Hi everyone, Jess and Sarah here with this week’s “tell” of the Springdell Show and Tell! We are 5 pickups into the Winter CSA at Springdell Farm, and looking forward to more! Let’s get right to it, lots to talk about! 

Rainbow Carrots



Bag of Spinach

  • Smoothies
  • Spinach and Cheese Omelettes
  • Miscellaneous Side Salads

Ground Lamb


Coffee from Muddy Water Coffee Roasters

  • Sarah’s is in the freezer for later use
  • Jess holding out for the decaf shipment

Maple products from Ben’s Sugar Shack

  • pure maple syrup
    • Maple glazed carrots
  • maple cream
    • Spread on toast and topped with walnuts
  • maple sugar
    • Sprinkled on toast
    • Sprinkled on Steamed Carrots



Bok choy

  • Smoothies
  • Fried Rice with Bok Choy

Tomatoes from Backyard Farms

  • Atop a Snack of Nachos
  • In Side Salads

Here’s a look into Sarah’s kitchen this week:

A breakfast of tea, clementine, and toast sprinkled with maple sugar.


Maple glazed carrots, always a hit with the kiddos.


Pot of chili with summer corn and a mix of Springdell ground beef and ground lamb.


Homemade oven fries! Yummy.


Now off to Jess’ house!

Hi everyone!  I’m still fantasizing about last week’s pickled beets and lamb biscuits, but here we are already at the end of a new CSA week.

Sunday dinner consisted of slow cooker lamb shanks, side salad, mashed potatoes and steamed rainbow carrots with maple sugar.  This was great because I got to use some of that wonderful celery from the chest freezer along with the summer tomatoes.  Springdellicious!

We also tried a different recipe with slow cooker lamb shanks, a tagine with apricots.  We skipped the olives in the recipe, and next time I may hold off on adding the dried apricots until maybe 1/2 hour before serving. The flavor of the lamb was great, but the texture of the apricots was a bit too mushy for me. This one will be a keeper, with a few tweaks. 

Fried rice for meatless Monday is always a delight. I tossed the bok choy with some soy, ginger and garlic for this simple dinner. I popped a fried egg on top right after taking this picture.  I love how the bottom of the bok choy makes a flower-shaped garnish!

I was given the gift of a giant edam cheese made at the University of Mississipi Department of Food Science and Technology. I’ve been enjoying the salty creaminess here and there throughout the week.

I couldn’t help making a nacho plate with it when I realized how well the edam melted in the microwave.  Here it is topped with tomatoes and awaiting a bit of sour cream.

That’s about it for us this week! Please join us tomorrow as we “show” the 6th CSA box of the winter season.  Until tomorrow, sweet and savory dreams!

Leave a comment

Your email address will not be published. Required fields are marked *