Hi everyone, Jess here. Hope you are all doing well! Last we spoke, I was under the weather, and it got worse before it got better, but I’m coming out of the woods! Let’s recap this awesome bounty from the most recent Winter CSA pickup!
- Bok Choy/Pak Choi
- Bok Choy Salad
- Wilted with garlic, ginger and soy.
- Microgreens (I got arugula) from Johnny Putt Farm (Littleton, MA)
- On Pork Sandwiches and Poached Eggs
- Oranges from our Florida Farm Family
- Orange Glazed Parsnips
- Crispy Honey Orange Pork Medallions
- Baked Orange Pork Kabobs
- Tully Farms Dairy (Lowfat Milk and Heavy Cream for me)
- Whipped Cream on Nan’s Apple Pie
- Soda Bread
- Poached with Sprouts and Microgreens
- Tomatoes from Backyard Farms (Maine)
- In tacos
- Grilled Cheese Tomato Sandwiches
- A couple still on the counter waiting for use
- Springdell Farms Meats (I got Pork Kabobs)
- Baked Orange Pork Kabobs with Mushrooms
- Crispy Honey Orange Pork Medallions
- Rainbow Carrots
- Carrot sticks in the kid’s lunches
- Carrot Slaw in Sweet Rice Vinegar and Sugar with a splash of sesame oil
- Sweet Potatoes
- In the potato bin
- Jonathan’s Organic Alfalfa Sprouts (Rochester, MA)
- On Pork Sandwiches
- Baked Orange Marinated Pork Kabobs with Mushrooms
- Stems in the freezer to go in the next the next veggie broth
- Cabbage Roll Casserole
- Cabbage slaw (2 of Sarah’s 3 ways)
Yes, these juicing oranges were the inspiration for a lot of recipes this week! To review, we started the CSA with some fresh Faroe Islands salmon from Jordan Brothers.
A little orange glaze, and this salmon had a nice sear that went perfectly with my favorite bok choy salad. The family gave rave reviews for this dish. Unfortunately my infected sinuses didn’t let me taste the goodness, so I went a different route…Lovely Springdell beef bones make the best bone broth. Seriously. With Springdell onion, celery, carrots garlic and dried herbs this stuff comes out amazing.
I lived on this for a few ways to help me keep my immune system charged.
Because I wasn’t feeling well the day of CSA pickup, I popped the crate of greens and carrots in my mudroom, which usually keeps things cool when I don’t have time/energy to get things sorted in the fridge. Unfortunately, this was the one night we had a super cold snap, and the bok choy, carrots and microgreens got a little frostbitten. This made me have to whip through them quickly before they wilted. As a result, sprouts, microgreens and shredded carrot slaw ended up on just about every sandwich, on every breakfast egg and in just about every salad early in the week.
My grill is encased in icy snow, so I marinated some pork kabobs in orange juice and garlic (I skipped the soy sauce as I’m watching Nan’s sodium.)
Mushrooms and pork went into the 450 degree oven on a parchment lined baking sheet for five minutes. I then reduced the heat to 350, checking after another 5-ish minutes. (They cook quick because I cut them to 1 inch cubes, and CSA pork usually cooks a lot quicker than the other stuff.) I can’t say that it takes the place of grilling, but if I don’t want to shovel a path to the grill, it’ll do!
Wilted Bok Choy and applesauce rounded out the plates for the boys (they love pork and applesauce).
My dear friend and fellow CSA’er Karen W. invited me over this week to try some experimental currant cookies with shredded turnip from her Farmer Daves CSA! They were great cookies. She has three little ones so it’ll be a little while to wait to get the recipe, but let me tell you, these will be worth the wait!
The shredded turnip spice cake with this cream cheese frosting were also pretty good!
My boys tried to make a soda bread this week! Not bad for their first time out!
Nan and Ma whipped up an apple pie with the last of the Winter apples. Heavy cream made a great whipped topping to accompany this beauty!
A little orange juice, amish roll butter and honey and these were good to go! I didn’t write down exactly what I did, but try this one from Genius Kitchen!This recipe was the hit of the week! Crispy Honey Orange Pork Medallions, made with Springdell pork kabobs. I reduced the sauce amount by 1/3 and still had plenty to cover the pound of kabobs. I used less ground ginger in the flour mixture (halved the flour mixture too), and a little grated ginger in the sauce. Prep was a little time consuming, but worth it to see my five year old devour it! Thanks to Barry from Rock Recipes for this inspirational dish!
With the leftover shredded cabbage from the cabbage roll casserole, I tried Sarah’s Cabbage Slaw 2 of her three ways. Pretty good, and makes me miss my dear friend and fellow blogger! Hope all is going well at your new home, Sarah!
Tacos are always a hit around here in the winter. Springdell beef, tomato, and summer corn and tomatillo salsa joined some black beans and sour cream for a satisfying dinner. I love that this makes lots of leftovers for lunch!
You have been sharing some lovely recipes this pickup as well! Fellow Springdellian Dawn DeMeo snapped this quick pic of her scrumptious mushrooms and was kind enough to share the recipe! I can’t wait to try these!
Fellow Springdellian Alissa W. shared this lovely pic of her microgreens on a flatbread with pear, balsamic glaze and goat cheese (I’m totally guessing that this is what is on it, please correct me if I’m wrong, Alissa!)
Fellow Springedellian shared the Eggroll in a Bowl recipe from Big Taste Trim Waist, a lovely way to use the winter cabbage as well.
Fellow Springdellian Crystal R. shared this goodie from the Cozy Apron for Crispy Baby Bok Choy Creens in Tangy-Sweeet Sesame-Soy Vinaigrette. Yum!
In case you didn’t see in Farmer Jamie’s “Dell Declaration”, there’s a lot coming up tomorrow at the Springdell Farm Stand! Tim and his Muddy Water Coffee Roasters truck will be there serving up the best coffee around. Jordan Brother’s Seafood will also have the usual goodies to accompany your CSA as well. Don’t forget the Spring Photo Shoot with the Farm animals! For 5 dollars, your entire family can hit the photo booth in the barn and have some photos with the baby animals, straw, burlap and more farm fun! What a great way to start the weekend! There are some holiday hams still available at the stand if you didn’t pick one up yet, and a lovely meat sale is still happening as well. The hours are extended from 10am till 4pm, so swing by for some fun and bring home some great food! If I don’t bump into you tomorrow, I hope you have a wonderful one!