The “Tell” – Springdell Winter CSA Pickup #6

Hi everyone, Jess here. I hope you are all doing well! We currently have a bout of the flu traveling through the Anderson household, and I’m praying it passes quickly. Meanwhile, the yummy veggies have hopefully helped to build up the immune systems of those of us who remain standing. Let’s take a look at how the lovely CSA pickup was enjoyed this time around:

  • Echo Farm Puddings (2 of each, Tapioca, Rice, and Chocolate)
    • Enjoyed as-is, mostly on Super Bowl Sunday
    • Frozen into Chocolate Pudding Pops!
  • Sweet Potatoes
    • Saved in the Sweet Potato Bin at the moment check Veggiescope for ideas!
  • Springdell Meats (I received Stew Beef and Lamb Kabobs)
    • Nan’s Beef Stew
    • Lamb with Peaches
  • Tomatoes 
    • Baked Parmesan Tomatoes
  • Onions
    • Lamb with Peaches
    • Nan’s Beef Stew
  • Radishes
    • Shredded on Teriyaki Noodles
  • Eggs
    • A whole lot of breakfast burritos
  • Garlic
    • Beef Teriyaki Noodles
    • Beef Stew
    • Lamb with Peaches
    • Baked Parmesan Tomatoes
  • Apples
    • Applesauce (was planning an apple pie for the fire department but was thwarted by the flu)
  • Beets
    • Roasted
    • Salad Toppers (with blue cheese and balsamic glaze)
    • Beetza-Pizza (also with blue cheese and balsamic glaze)
  • Cider from Box Mill Farm in Ayer, MA
    • Mulled and brought to the Winter Neighborhood Block Party
  • Milk and Cream from Tully Farms Dairy
    • Enjoyed as-is
    • Cream in coffee and oatmeal
    • Cream whipped with sugar and enjoyed on dessert

Let’s get right to it!

We enjoyed three of our Echo Farm puddings during a little Super Bowl party. It was a hit (and clearly the tasty vibes helped the Pats win!)
More recently, we froze up some chocolate pudding pops.
If you make these, let them rest at room temperature for about 15 minutes for better consistency. Another yummy way to enjoy this deliciously fresh pudding!
I made some beef stew using the potatoes, carrots, parsnips onion, some garlic, beef bone broth and tender stew beef. The secret to Nan’s Beef Stew? There is butter involved.
I ground some of the Four Star wheat berries into flour, it’s simple and easy to do!
I roasted the last of the butternut squash and made them into chocolate chip muffins using the milled flour. Hearty and pretty healthy!
These were the best tomatoes I think I’ve had during a winter spell. Behold, Baked Parmesan Tomatoes! I went a little light on the cheese and heavier on the breadcrumbs, but it’s a very flexible recipe. Basically, toss your faves onto halved tomatoes, and bake!
These Beef Teriyaki Noodles were so delicious. The recipe is adapted from was from Chef Savvy. I used buckwheat noodles (available at the Asian market) and next time I’ll use a little less sugar than the recipe calls for. Be aware this recipe makes a lot of sauce, which is awesome because then you can use it to sauté some vegetables.
Shredded radish and wilted spinach were a perfect compliment to the sweetness of the noodles!
I’m the only one enjoying the beets in my house at the moment, and that is ok with me! Here’s a simple and yummy salad with feta cubes, blue cheese and balsamic dressings.
I ate a few of these salads, and then decided to throw the whole salad onto a pizza. Beet-za Pizza.
This one, lamb with peaches, (adapted from Genius Kitchen) was very yummy. Here we have fork tender lamb kabobs simmered in a red wine with cinnamon spice, onion and garlic. The sweet peaches and fresh blast of parsley and lemon juice was a party of flavor. Serve over couscous! Because we are working with fresh farm lamb, the cooking times are shorter than the original recipe, so I’ll be posting the adaptation shortly.

That’s about it for this week! Unfortunately I’m a bit behind on posting a few of these recipes on Veggiscope due to our household flu epidemic. Meanwhile, if you’d like any of these recipes in real time, they are up on the CSA365 Facebook page, so please check them out there and send feedback.

Allow me to leave you with this parting photo of the upcycled Christmas trees at the ‘Dell! The pine needles will be a special treat for the farm animals, and the wood will be burned into nutrients for the field this upcoming season!

About Jess

Jess Anderson is the creator of CSA|365 and is passionate about the local food movement. A long time member of Springdell and a busy mother of two, Jess loves keeping her family fed by honest local food.

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