The Springdell Show and Tell- Winter CSA Group A Pickup #2

Hi everyone, Jess here, hoping you had a wonderful Thanksgiving holiday and are enjoying the snow! As I type this, we’re huddled inside with a hearty cup of turkey soup, made from leftover Lilac Hedge Farm turkey, Springdell carrots, celery, garlic and onion, getting ready to tackle the shoveling.

Ryan from Lilac Hedge Farm provided our 21 pound turkey for this year’s Thanksgiving dinner!
I also gave Ryan’s brine kit a try, which made for a moist and delicious bird (and saved me some much needed prep time!) Ryan makes turkey gravy to accompany your meal as well!
The cranberry sauce making process is always so lovely. Sugared cranberries are a sweet and sour treat. Those not used in the sauce went into the Apple Cranberry Hand Pies.
My dear friend and Farmer Elizabeth Almeida of Westford’s Fat Moon fame surprised me with a gift of some wonderfully nutty chestnut and oyster mushrooms. FYI- if you’re a mushroom lover, she’s planning a mushroom CSA this coming season which would compliment a Springdell CSAs beautifully!
Let’s check in with how the first winter CSA pickup of the season was enjoyed in our home.
Here’s a quick video of our full Thanksgiving Buffet this year (dessert not included but the apple cranberry hand pies and pumpkin pie are always a hit).

If you picked up your winter CSA this most recent Saturday, here’s what you might have received in your share (click on the links for descriptions, and please note that contents may vary):

Please note that the content of share boxes will vary. For example, you may receive a different variety of veggies or meats that what is posted here, this is especially true in the winter when there are limited supplies of each item. You might get a different squash or variety of potatoes. Please know and trust that though the contents may vary, the value of each box does not. Farmer Jamie keeps a close eye on this, and you are in good hands!

These Cider Roasted Root Vegetables were delicious, though you have to watch them closely. The suggested roasting time of 450 for 35-40 minutes would have left these veggies charred to a crisp. I’d suggest 450 for maybe the first 10 minutes (the caramelization from the high heat is great, but you have to be careful), then down to 400. The veggies used are adaptable, I substituted turnips for the beets.

That’s it for this week’s Springdell Show and Tell. As always, we love to hear how you are enjoying your CSA. Drop us a line or a photo if there’s a recipe you’d like to share, a question you’d like to ask, or feedback you’d like to give. Meanwhile, enjoy your local goodies, and we’ll see you back here next week!

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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