Hello everyone, Jess here. How I missed you! The Anderson household had a bit of a bumpy transition from 2020 to 2021, as I’m sure many of you can relate… However amidst the bumps, I’ve remained most grateful for the consistency of fresh food available from our hard working farmers!
CSAs are enrolling for the summer seasons now, so if you’re planning to join in the fun this summer, make your calls today. Your body and your spirit will thank you!
This is just some of what I picked up this weekend from my Winter CSA at Springdell Farm, plus a wedge of Fox Country Smoked Gouda from the farm stand. Let the culinary adventures begin!Valicenti Pasta (out of Hollis, NH) and sauce were featured in this week’s CSA. With all the deliciousness of homemade pasta without the work, it is SUCH a treat!Here’s a quick flashback to my first Winter CSA of 2021 and a couple of other items I picked up from Springdell’s stand (here’s looking at you, Amish Roll Butter!) Delicious goodies all around, including some yummy items from Carolyn’s Farm Kitchen (out of Haverhill, MA) and Maple View Sugar Shack (out of Fultonville, NY). If you’re fortunate enough to be graced with Florida grown citrus, don’t let those peels go to waste! Check out this post for ideas on candied citrus peels, DIY house cleaner, and other ideas!Just as delicious but easier than homemade ravioli, this recipe for Butternut Squash Ravioli with Browned Butter and Sage went quickly in our house. That buttery squash and crispy sage combo wins me over everytime… Thanks to fellow Springdellian Dawn D. for turning me on to this one!Not to mention, one batch makes enough to share, (or to just hoard and devour, I won’t tell).While schooling the kids during our Germany-themed, we learned about the anaerobic process of sauerkraut making. I use a Krautsource because it allows me to make small batches in mason jars. My next batch will be a purple cabbage one, I’ll be sure to check back in with how that goes.This was the German inspired meal that our homeschool pod enjoyed, complete with all the farmstand fixin’s.
After 6 years of the posting The Springdell Show and Tell, we’ll be retiring the series and changing up the format. All archived copies of the Springdell Show and Tell will remain available on the main page, and I’ll continue to share my culinary adventures with these wonderful seasonal and local ingredients. Much of my energy will be put toward improving the vitrual Veggie-pedia, Veggiescope, which highlights recipes, tips, and tricks on enjoying your seasonal veggies and local products. I’ll continue to spend time cooking and sharing (the good, the bad and the ugly but tasty), and to highlight and answer questions about local produce for my fellow farm family (that’s you!)
Thank you for reading, sharing, and being part of this blog. I’m looking forward to a year full of hope, health, and great food!
