The “Tell” – Springdell Farm CSA Pickup #9

Hello everyone!  Jess and Sarah here to bring you the review of the 9th Springdell Winter CSA pickup of the season!  Let’s get to it!

• Dairy products from High Lawn Farm
  • Sarah has chocolate and whole milk
    • Both were enjoyed as-is
  • Jess has skim milk and heavy cream
    • Whipped cream 
    • Tallow Baked goods (see below)
• Citrus, oranges!
  • Lots of orange slices for breakfast and in school lunches
  • Juice added to Bok Choy Salad
• Mushrooms
  • With Amish roll butterand pan crisped
  • Beef Stew with Lamb Stock
• Carrots
  • Sauteed as a beautiful side dish
  • Beef Stew with Lamb Stock 
• Beets
  • Roasted “Beets and Sweets”
  • Roasted Beet Carpaccio
• Kohlrabi
  • Kohlrabi Fritters (Jess here, how have I not posted about these before?!?? Recipe Pending)
• Sweet Potatoes
  • Roasted “Beets and Sweets”
• Potatoes
  • Roasted with Sliced Chicken and Micro Greens
  • Potato Leek Soup
• Eggs
  • Cheesy Scramble
  • Eggs and Toast
  • Cinnamon Corn bBread
  • Cheeseburger Pie
  • Spinach and Egg Scramble
• Green Cabbage
  • Galuska
• Tomatoes from Backyard Farms
  • Tomato and Roasted Red Pepper Sauce
  • Grilled cheese and Tomato Sandwiches
  • Nachos
• Bag of Spinach
  • Side Salads
  • Snacked on Raw
  • Spinach and Egg Scramble
• Amish roll butter from Minerva Dairy
  • Strawberry Butter
  • Sauteed Bok Choy
  • Freezer for Future Use
  • Bok Choy Salad
• 2 Boxes of Johnny Putt Farm live Micro-greens
  • Topping for just about anything.  So fun, fancy,and flavorful
  • With Roasted Beet Carpaccio
  • On Nachos
• Springdell bacon
  • Sarah cooked hers a few pieces a treat a time, enjoying it all week and crumbling it on everything!
  • Jess’ is still in the freezer (she’s hoarding it)
• Bok Choy
  • cooked up for side dishes
  • Bok Choy Salad

Let’s take a look into Sarah’s kitchen:

These oranges were delicious, not too many seeds and super sweet! Before I had th chance to play around with them in the kitchen my kiddos had eaten them all up! We had many plates of sliced oranges as well as slices going into school lunches.

Springdell ground pork and onions went into this Gluten free cheeseburger pie with a side of bok choy.

We went to an amazing show in Boston this week. When we came home it was time to whip up a late night snack! Springdell eggs on toast with shaved Parmesan, radish sprouts, and super crispy bacon.

I made a delicious pot of tomato and roasted red pepper sauce, smelled great in the house! Add in some herbs from the summer and some fresh Springdell garlic, yum!

A simple sautéed of the beautiful rainbow carrots was a great side dish this week.

Creamy white corn grits with cheese and crumbled Springdell bacon.

Here is some of the tomato roasted red pepper sauce and pasta topped with micro greens. Add a side of crispy mushrooms and you have yourself a great meal.

Springdell ground beef, summer corn and scallions from the freezer cooked up to make a great nacho topping!

Roasted crispy potatoes with sliced chicken, summer corn from the freezer, and radish micro greens.

Cheesy scrambled eggs and crispy Springdell bacon. Best way to start the day.

Sunday dinner was great with these mustard molasses babyback ribs!

Now, let’s take a look in to Jess’ Kitchen:

Hi everyone, Jess here.  I spent most of the week making re-run favorites with the CSA ingredients, including Bok Choy Salad, Potato Leek Soup, Galuska, Roasted Beet Carpaccio, and Irish Beef Stew.  The main thing I focussed on this week was an overlooked ingredient at the ‘Dell, beef suet!

If you click here, you can read all about my saga of working with and enjoying suet, and the writeup is followed by several recipes. Until this past week, I’ve only enjoyed grabbing a bag of suet for my outdoor birds (who LOVE it!)  I never realized that rendering suet into beef tallow (the beef version of lard) was so easy and so worth it!  Tallow has healthier fats than most cooking oils, and has a high smoke point (so you can cook at higher temps without burning).  

Here is tallow made in a slow cooker out of Springdell Suet. So easy and useful! 

This stuff is AMAZING to bake with (and remember, I’m not a baker!) Here are some flaky and delicious biscuits made with tallow. A mix of all purpose flour and the CSA pastry flour produced the most favorable results.

Here’s a pie crust made with some leftover beef stew.  This crust works with sweet and savory pie fillings.  

You can make soap with tallow too! You can even make candles (which I haven’t tried, yet!)

I used tallow to cook up some pancakes, no one knows or cared whether it was tallow or butter involved, these babies were gone in no time!

So if you’d like to learn more about these recipes and this awesome farm ingredient, click here!

Lamb Rib Racks were the other ingredient that I spent some time with this week.  

After some quick roasting, these ribs were incredible for making one of the best stocks I’ve ever made.

I’ll finish up with some quick veggie eye candy and my lunch several times this week, nachos!

Sarah inspired me to roast up some “beets and sweets” which I enjoyed all different kinds of ways this week.  My favorite was tossed with goat cheese crumbles and balsamic glaze with those fresh and tasty micro greens. 

That’s about it on this end.  To our fellow Springdellians, remember that due to the snow, Winter CSA pickup for groups A&B will be moved to Sunday from 10am-2pm.  Until then, sweet and savory dreams!