The “Tell” – Springdell Winter CSA Pickup #11


Welcome to our final “Tell” of the Springdell Show and Tell 2016-2017 Winter CSA.  We are so fortunate to eat so wonderfully during the winter doldrums. We thank our farm family wholeheartedly for your support of what we do here at the blog to make CSAs more accessible. Here’s to another great season of new ideas and fresh farm goodness!  Lots to write about tonight, so let’s get right to it!

  • Eggs
    • Sweet Potato Pie (stay tuned for this one!)
    • Fried rice
    • Scrambled
    • Corn Muffins
  • Onions
    • Tossed with Cabbage, Shiitakes and Hoisin Sauce
    • Steamed in foil on the grill and served with Knockwurst
    • Fried Rice with Shiitake, Kohlrabi, Garlic, Ginger and Onion
    • Some were shared with Sarah’s neighbor-she had a nacho emergency
  • Potatoes
  • Sweet Potatoes
    • Sweet Potato Pie
    • Sweet Potato Fries
    • Mashed Sweet Potatoes
  • Spinach
    • Stuffed Shells
    • A few leaves here and there on the boy’s plates
    • Lunch salads
    • Fried Rice
  • Springdell Meats
  • Butter Lettuce (Jess only)
    • Holiday Salad
  • Rainbow Carrots
    • Shaved into Holiday Salad
    • Gajar Halwa – Recipe coming soon!
    • Carrot Sticks
    • Carrot Lasagna 
  • Golden Beets
  • Tomatoes (from Backyard Farms, Maine)
    • Holiday Salad
    • Mozzarella Salad with coarse Parsley Pesto
  • Shiitake Mushrooms (from Western, Mass)
    • Tossed with cabbage and onion with hoisin sauce
    • Sauteed up with some butter
    • Fried Rice with Shiitake, Kohlrabi, Garlic, Ginger and Onion
  • Parsley
  • Milk from High Lawn Farm
    • Jess has skim milk and heavy cream
      • Whipped cream on the many holiday week desserts
      • Creamy Garlic Mashed Potatoes 
      • Milk in Sweet Potato Pie and enjoyed as-is
    • Sarah has chocolate and low fat 
      • Chocolate milk Popsicles
      • low fat was enjoyed as is

We updated our Veggiescope to include the latest addition to Springdell’s meat ensemble, Frankfurters and Knockwurst!

Let’s take a quick peek in Jess’ Kitchen!

Hi everyone, Jess here.  It’s been a bit of a long whirlwind since our last “Tell”, I almost forgot where I left off cooking-wise!  The break in CSAs was admittedly well-timed, as we did more eating out than usual during school vacation week, and the leftovers from Easter had kept us busy as well!

Here we have some spinach and parsley stuffed shells being prepared for Easter dinner!  Whatever greens I throw into this one, they are always a hit!  

My butter lettuce went with my remaining microgreens into a salad with sliced rainbow carrots and tomatoes, colorful and fresh!

Mozzarella House Ovoline, Backyard Farms tomato and parsley tossed with EVOO, red wine vinegar and Parmagiano reggiano- A quick and yummy lunch treat!

I wasn’t sure how these new frankfurters would go over with the boys, but they loved them!  Read more about how to cook them over here at Veggiescope!

Meatless Monday dinner, jasmine rice tossed with shiitakes, kohlrabi, garlic, ginger and onion. The shiitakes were tossed with soy sauce and sesame oil, the rest with a drizzle of vegan oyster sauce.

Low fat oven fries, with or without sweet potato are a lovely treat! 

I had a little cabbage hanging out in the crisper drawer, perfect to stir fry with onion, shiitake and hoisin sauce!  It tasted like fresh MooShi filling!  

This “Little Sprout House” was a craft offered up by the Westford Girl Scouts.  You add your seeds and a couple of wet cotton balls to a clear plastic sandwich bag.  Tape inside your “sprout house, hang it in the window and in a few days, you’ll have this!

Transplant into a pot or outside when ready!

This idea came to me from Kat Rokita of Farmhouse Photography and Maker Farm fame.  We repurposed some of those pesky K-cups for our tomatillo, zinnia and snap pea seedlings.  This will hopefully keep them happy until transplanting time!

A grilled knockwurst with creamy garlic mashed potatoes and a foil steamed pouch of onion and garlic on the side.  YUM!

Fresh filets from the Jordan Brothers farmstand pickup made for another great Meatless Monday meal!

Springdell Ham Steak awaiting its eggs during a “breakfast for dinner” night.   

Here’s a random but delicious dinner thinly sliced golden beets, braised in white wine and the quick drippings from the beef kabobs.  

That’s about it from me this week, my friends and Fellow Springdellians!  Stay tuned for our next culinary adventure, as we are nearing the beginning of the Spring CSA!  Oh, and don’t forget about the rescheduled hike at Springdell tomorrow, I’ll be helping to prep the Westford Community Gardens so I’ll unfortunately miss it, though I highly recommend it!  Wear shoes that can take some mud, and if it’s not raining, bring a picnic lunch!  

Now let’s take a quick peek into Sarah’s kitchen!

This Carrot Lasagna has a really nice sweetness from the carrots, just sneakin’ in a bit more veggies into the kids where I can.

One of the farmstand’s newest meat addtions included Knockwurst. I admit I have not used this much…but I will again! This Knockwurst with Carrot Slaw was delicious!

Those huge potatoes were crying out to be stuffed, so I did!  Check out these huge Shepherd’s Pie Potato Boats!

Puff Pastry cups are so simple and really help when you are in a pinch. I hope these two ideas will spark some new and creative ideas in your house too!

This fried rice had a bag of summer corn from the freezer, Springdell eggs, Springdell crumbled bacon, all on a bed of Springdell spinach!

We recently received word that the Spring CSA will sbe starting soon, so stay tuned for more action! In the meantime, keep digging into those chest freezers and pantries with us, said head over to the farmstand to take in all of the goodies it has to offer between CSAs. Until tomorrow, sweet and savory dreams!

 

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