The “Tell” – Springdell Winter CSA Pickup #8

Let’s get right to the review of how these lovely CSA items were enjoyed in the Anderson household.

Dinner Prep time was scarce on Day 1, so I pulled the ripcord on a box of plant-based crab cakes that were sitting in the freezer. Dressed up on a bed of greens with carrot and cabbage slow, and with a tartar-sauce drizzle, these weren’t half bad!
I had some onions to reduce in my onion bin this week, so my go-to trick is to caramelize a bunch. They reduce down easily and become sweet and delicious, perfect for pairing with goat cheese, topping sandwiches, pizzas, burgers, etc…
The lack of growth retardants on farm items such onions, or potatoes may mean that you’ll have to enjoy them a little faster than the supermarket stuff, but it also means that you can take beautiful advantage of those sprouts too! Here I have an onion that got away from me, perhaps I’ll transplant it into our Community Garden plot for a little extra treat later on!
Springdell Cube Steaks never disappoint! Mashed potatoes also go so well with this hearty gravy! A simple and satisfying dish!
Looking for a use for that Purple Cabbage? Try Egg Roll in a Bowl! The idea was first bought to my attention by Fellow Springdellian Marian H., and I adapted this version from this Keto recipe. I tossed on a little Sriracha Mayo but I’m not sure that part qualifies as Paleo or Keto, but it’s yummy!
For Taco Thursday, we enjoyed a yummy combination of Springdell Beef, CSA sprouts, lettuces, and a cabbage carrot slaw with sour cream and lime.
On Saturday we had a church dinner and a Scouts banquet for the kids. For the Scouts banquet, I made another pan of last week’s baked ziti. For the church dinner I was asked to bring a salad, so the nutrient packed salad you see here is what made it to the table. I don’t usually get compliments on a salad, but these fresh goodies made for a good conversation at the dinner table.
Not crazy about the bite of radish but live its nutritional boost? Try dipping your fresh raw radish quarters into a combo of fresh ricotta, olive oil, sea salt and freshly ground pepper.
I am loving the Springdell Flat Iron steak! This butcher’s cut was so tender and easy to cook. After searing, I broiled it with a bit of my remaining Westfield Farm Blueberry Lemon Goat Cheese. I couldn’t leave the goat cheese under the broiler too long as the flame didn’t agree with the blueberries, so it wasn’t as melty as I would have liked, but nonetheless delicious! The balsamic glaze really brought it home. Check out this recipe as a general guideline for these steak toppings!
Alas, we are at the halftime lunch report, where the week’s random leftovers make it into my belly at lunchtime. Here I made a salad with roasted honey balsamic radishes, the last of the blueberry lemon goat cheese, and Fat Moon Shiitakes sautéed in sherry and butter.
Finally, there was this yummy number. The Springdell Rib Steak was paired with a shallot and parsley pan sauce, sautéed spinach, and a sweet potato and carrot mash. The steak itself houses a Springdell’monico cut along with the rib bone, adding a few bites of an extra tender medallion to the mix. The extra meat allows for more juices and flavor in your pan, perfect for making a yummy pan sauce.

Looking for more ways to enjoy your CSA? Try this book called Cooks Illustrated Vegetables, recommended by fellow Springdellian Dawn DeMeo. It’s set up a lot like Veggiescope (you can search recipes and tips by vegetable, which when you have a CSA is priceless). Thanks for the suggestion, Dawn!

A quick reminder that the FINAL CALL FOR THIS SUMMER’S CSA is going on now! Get your paperwork in to Farmer Jamie as soon as you can!

Meanwhile, I look forward to seeing you back here very soon to highlight the 9th pickup of the Winter CSA season! Until then, enjoy the promise of spring on the horizon!

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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