Hi everyone, Jess here and I’ve missed you! It has been wonderful to feel the last grip of winter give way to a warmer growing season. When this happens, the Springdell farmstand moves from winter hours to a larger schedule. How much did we miss the beautiful produce flowing out of the stand and into the parking lot? The kale cabbage seedlings were a sight for sore eyes.
The dark greens of the early spring goodies were plentiful in this week’s “kick start”, or Spring CSA pickup which runs for a few weeks just before the Summer CSA begins. Let’s take a look at some of the yummy veggies!
The past few weeks have been working through the remaining pantry items. Tomato sauces, corn off the cob, slaws, krauts and tubers have graced the table in between take-out indulgences.
Tonight’s dinner included simple roasted asparagus and fiddleheads, sweet potato rounds with Amish Roll Butter, and baked crusted panko haddock with pea tendrils. Simple and delicious! The haddock was a gift from my Uncle Harry, who went on one of many fishing trips to catch some for us to enjoy. But what if you don’t have a seafood connection? Check this out!
The Jordan Brother’s Seafood truck moved from Saturdays to Wednesday afternoons. Seafood goes great with spring veggies!
One of my favorite things to do with asparagus and fiddleheads is this lovely soup. The woodier stalks can be set aside and used to make a stock for this soup. An extra step, but it really adds a dimension to this soup. Grab a crusty piece of bread and go to town with this one!
Plans are underway for the annual Open House & Sheep Shearing Event at Springdell Farm on May 26 from 10am-2pm. All are welcome to this always fun event! We’ll have a booth set up for the blog, and there will be some fun games there as well. Hope to see you soon!