Here we are, ready for our second “tell” already! Today we review our 6th Winter Share box of the season, and where it all ended up:
- 2 1/2 gallons of skim milk from High Lawn Farm, Lee, MA (Sarah got 1 qt cream & 1 1/2 gallon low fat milk)
- 2lb Amish Roll Butter from Minerva Dairy, Ohio
- 1lb parsnips from Manheim Farm, Whately, MA
- 1qt grade A maple syrup from Ben’s Sugar Shack, Temple, NH
- 1 shaker of granulated maple sugar from Ben’s Sugar Shack, Temple, NH
- 6 turnips (Baby Purple Top White Globes)
- 2 garlic bulbs
- 8 yellow onions
- Caramelized Onions
- Shredded Carrot Rice
- Creamy Roasted Parsnip Soup
- Sweet Potato and Quinoa Chili
- Winter Pantry Pasta Sauce
- Breakfast Hash Browns
- Some in cool storage for future dishes
- 1 dozen eggs
- 1 container yellow fingerling potatoes (Sarah had baby reds)
- Herb Roasted Fingerlings
- Smashed Red Skin Potatoes
- 6 large yukon gold potatoes
- Potato Pie
- Golden Hash Browns
- Oven Fries
- Root Veggie Roulette
- Chili Stuffed Baked Potatoes
- Maple Glazed Salmon with Turnip Puree
- 1.5 lbs heirloom carrots
- Carrot chips
- Root Veggie Roulette
- Creamy Roasted Parsnip Soup
- Shredded Carrot Rice
- 1lb bacon
- Maple Sugared Bacon with Eggs
- Bacon fat refrigerated for later use (Some went into the Golden Hash Browns)
- Sweet and Spicy Bacon
- 1lb sweet italian pork sausage (Sarah had hot italian pork sausage)
All veggie scraps were composted unless otherwise noted.
We’d love to hear what you are doing with your items as well. Please feel free to share in the comments. We look forward to seeing what is in Springdell Winter Share Box #7 tomorrow, and we hope you will join us!