The “Tell” Springdell Winter CSA Pickup #8

Hello everyone!  Jess and Sarah here to bring you the 8th “Tell” of the 2017 Winter CSA Springdell Show and Tell!  We have a lot of fun dishes so let’s get to it!

  • Dairy products from High Lawn Farm
    • enjoyed as is
    • Biscuits with blueberry sauce and fresh whipped cream
  • Lettuce
    • Potluck Salad
    • Pea shoot Salad
  • Springdell Meat
    • Sarah has smoked ham steak
      • Frozen for future use
    • Jess has beef hamburg patties
      • Enjoyed with mashed potatoes on the side
  • Nature’s Wonder bean sprouts
    • Pad Thai
    • Eaten as snacks
  • Daikon Radish
  • Cilantro
  • Leeks
  • Red Radish
  • Cabbage
    • Colcannon
    • Still waiting for use at Sarah’s house
    • Galuska
    • Purple Cabbage in Quick Pickled Slaw
  • Eggs
    • In Brownies
    • Pad Thai
    • Banana Bread
    • On top of Pesto Pasta
    • On BiBimBap
  • Grains
    • Sarah got Amish Roll Butter instead of Grains, due to the Celiac disease in her family
      • Banana Bread
      • Portioned and frozen for later use
    • Jess got Pastry Flour and Stone Ground Yellow Dent Corn, both from Four Star Farms
      • Biscuits with blueberry sauce and fresh whipped cream
  • Sweet Potatoes
    • Roasted Veggie Tray
    • Jess still has some to enjoy 
  • Onions
  • Beets
    • Pickled Beets
    • Roasted Beets with Goat Cheese and Micro Arugula
    • Roasted Veggie Tray
  • Red Potatoes (Jess got white)
    • Mashed potatoes
    • Colcannon
    • Roasted Veggie Tray
    • Hash Browns
  • Jess got Micro Arugula from Johnny Putt Farms, Sarah got Pea Tendrils

Here’s a salad I had made for a potluck on CSA pickup day. It’s always great to use the fresh greens as soon as you can. 

For Sunday Dinner, we had an Irish Lamb Stew and homemade biscuits which made short work of the Four Star Farms Pastry Flour.

Here’s another biscuit covered in blueberry sauce made from fresh frozen summer blueberries. 

Cilantro, sprouts, and egg make an appearance in this week’s Pad Thai.

A friend and fellow locavore Karen W. made these delicious butternut squash scones for me using an adaptation of King Arthur Flour’s Pumpkin Scone recipe. So delicious!  The recipe adaptation is currently on our Facebook site, and will be up here come the fall.  Thanks, Karen and keep those great ideas coming!  

Simple nachos with salsa and that lovely creamy Edam cheese I had from the University food lab.  The cilantro made the perfect topping!  

Here are some sliced honey roasted daikon radish, adapted from this recipe.  

A delicious Springdell pork tenderloin.  I prefer slow roasting this cut after a quick sear, but in a pinch, you can slow cook it too!  

Pork, daikon, cilantro, cream, potato, microgreens, purple cabbage, beets, honey and garlic make an appearance on this plate.  

I thawed some sweet Italian sausage along with some summer tomato sauce to bring this easy weeknight dinner to the table.

I enjoyed my pasta with a simple cilantro and almond pesto.  

I haven’t been able to get enough of these pickled beets. As Nan is living with me at the moment, we’ve been enjoying the beets together!

A Springdell hamburg patty with mashed potatoes and a big ole’ dab of Amish Roll butter!

A slow cooked short rib fell off the bone next to some Galuska!

Finally, after a busy week, I caught a little cold.  I find the best thing for a cold is delicious and spicy dish of some kind.  I made a BiBimBap with pickled purple cabbage, marinated Seitan and a lovely fried egg, sunny side up.  This dish, in all it’s forms, will be in the regular rotation for some time to come.  

I was busy working with Westford’s finest to ensure that the pump house was installed for the Westford Community Garden this week.  I’m so happy to see it up, we now have twin sheds!  I’m looking forward to growing some goodies to supplement the CSA goodness this summer!

Take a look into Sarah’s kitchen:

The cilantro pesto I made this week was amazing! I was putting this stuff on everything! This is Pesto with Springdell ground beef on a bed of rice.

More of that pesto was tossed with pasta and topped with a Springdell egg.

Amish roll butter and Springdell eggs went into these chocolate chip banana bread loaves. The house smells delicious!

The rest of my butter was packaged and frozen for later use.

Sunday Night Dinner this week was an ox-tail stew with leeks. It was a spicy, flavorful meal!

(Jess here jumping in on Sarah’s turf to say that the ox-tail was pretty yummy!  If the thought of the nose to tail approach is off putting, check out the other ox-tail recipes on Veggiescope!)

I was in love with this salad! I think I could eat it every day of the week. Lettuce, pea shoots, thinly sliced apples, and shaved Romano and Parmesan cheese. Toss it all with a little rice vinegar and you are good to go.

I made two large trays of roasted veggies from this share, I’m a sucker for roasted veggies. This tray had onions, sweet potatoes, beets, potatoes, and radishes.

My second tray was beets and sweets all the way. SO Good.

We look forward to seeing you back here tomorrow for the 9th “Show” of the Winter CSA’s Springdell Show and Tell!  If you have any recipes that tickle your fancy, share them with us and we’ll add them to the ever growing CSA Veggiescope database to share with fellow locavores!  Thanks for reading, and until tomorrow, sweet and savory dreams!  

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