Hi everyone, Jess here with another week of CSA deliciousness!
Cody continues to survey the surroundings, and is appreciating that the gloves and trash left in the driveway is making it’s way to the provided trash barrel. Pansies, herbs and early seedlings are reminding us of the promise of a green summer.
Farmer Jamie is providing Winter CSA members with a bonus pickup this weekend (Group A) and next weekend (Group B). This will seamlessly bridge enrolled members into the Spring CSA starting the week of May 4th, and the farm stand hours will be extended starting that week as well!
Today’s Winter CSA shareholders can expect the emergence of spring greens along with the usual order of milk and eggs.
Jordan Brothers Seafood and Johnny Putt Greens are at the stand today (Saturday) as well. As always, if you have any questions about items in your CSA, you can check Veggiescope or drop me a line.
Meanwhile, I’ll check in with some CSA things cooking up in the Anderson Household this week from the yummy local items…
The boys and I tried our hand at baking some bread with some milled Four Star Farms wheat berries and flour (the wheat berries are usually a breakfast item for me but with my dwindling flour supply I improvised). As some of you are working with sourdough starters and some are using yeast, I’d recommend Googling “Teddy Bear Bread” to determine which recipe is going to work best with what you have on-hand.
Jordan Brother’s cod with buttered cracker crumbs (sorry I do this a lot, but my kids absolutely love it this way), tallow roasted sweet potato sticks, and my favorite taste of the week, sour cream radish salad! The salad was made with sour cream (surprise), champagne vinegar (but any vinegar will do) and frozen summer CSA garlic chives (thinly slivered onion, shallot, or scallions would also work).
The orange and beet combo has been a favorite for my lunch this week. Orange Vinaigrette is so simple to make, and scrumptious.
Fettucine Alfredo was so simple and scrumptious this week. Valicenti Farms (Hollis NH) pasta with a little garlic, a little butter, a little cream, and a whole lotta yum.
Springdell Beef Kabobs were great with a side of beans, and more sour cream radish salad (it tastes even better after a day).
Scrumptious! Delicious grilled and most tender cut against the grain.
The red leaf lettuce in the share was perfect for deconstructed lettuce wraps! Included were some caramelized ground pork, noodles, sliced apples, greens shredded carrot, ground peanuts and a jar of last year’s ground hot peppers. However, you can make these your own with whatever you have around that looks good!
I made a slow cooker beef stroganoff with a Springdell Boneless chuck steak, some bone broth, onion, garlic, butter and Worcestershire sauce. Near the end I took some of the broth out and reduced it with cream before tossing on a mess of egg noodles. So tender, so simple and soooo yummy!
Thanks for reading and please keep the local food dialogue going! Again, please drop me a line anytime with questions on how to get creative with your pantry items, or if you have an idea to share. See you back here next weekend for another installment of the Springdell Show and Tell!