The “Show” – Springdell Winter CSA Pickup #8

Hi everyone, Jess here to present the 8th pickup of the Winter CSA! Hope you all are hunkered down and cozy while this storm passes. Let’s talk about these lovely goodies to brighten up our day, shall we?

A quick reminder to trim off those radish tops (you can eat the summer ones, but the winter ones are best left for compost). Soak the radishes in some water in your fridge to help keep them crisp until ready to use. Potatoes and onions can be stored separately in a cool dry place. Parsley can go right in a glass on the counter (I place mine next to a large and cool window, and I change the water daily.) Honey Roasted Radishes are a fave if you don’t like the bite, or if you happen to have some ricotta around, it goes great with radishes! I have some Fat Moon shiitakes so I may try the simple and delicious radish soup this week.

For those that have received cube steak, I have only two recipes listed. I’ve tried others but nothing (so far) beats the cube/blade steak and mushroom/onion gravy combo in my humble opinion. There are many forgiving adaptations, it is a real meat-and-potatoes dish. Dare I say you’ll love it even if you don’t like mushrooms. Give it a try!

For the Ground Beef, try a nice Shepherd’s Pie. This one from Fellow Springdellian Tessa M. looks scrumptious! Thanks for sharing, Tessa!

Speaking of meat and potatoes, I picked up some meats from the farm today as well! There are some new and interesting cuts to work with! The beef rib steak is a different cut of the beloved ‘Dellmonico, just with the bone-in. The Beef Flat Iron steak is a butcher’s cut, and fun to cook with as you don’t really know what the piece will be until you open the package. Also, those double thick pork chops, WOW! I’m looking forward to expanding the meat section of Veggiescope to include more options with these cuts.

Have an idea? Have a question? (There’s no such thing as a silly one by the way…) Have an improvement on a recipe you’ve tried here? (Feedback is a wonderful thing). As always, reach out to me here or on Facebook. I love to hear from you!

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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