The “Tell” – Winter Share Pickup #5 2

We are excited to be sharing our first “tell” with you!  As a review for those who are just joining us, this is the part of the Springdell Show and Tell where we break down the items that were in our share box, and review where they were all used.

Let’s take a look at what came of the items in our 5th Springdell Winter Share box:

• a bar of soap (from Zasscelou natural soaps in Chelmsford, MA)
  • This ended up in our respective bathrooms and is being thoroughly enjoyed
• two 1/2 gallons of milk (from High Lawn Farm in Lee, MA)
  • Some was used in the Apple and Raisin French Toast Bake
  • Some was used in the Cabbage Rolls
  • Some was used in the Goat Cheese Quiche with Potato Crust 
  • One of the empty jugs became a insulin syringe container for Jess’ dog
  • The rest was enjoyed as-is
• one 1/2 gallon of apple cider (from Box Mill Farms in Stow, MA)
  • Some was used in the Mulled Cranberry Sauce Cider
  • Some was used to make Apple Cider Granita
  • The rest was enjoyed as-is
• bean sprouts (from Nature’s Wonder in Whately, MA)
  • Some was used in the Bean Sprout Omelette
  • Some was used in Deconstructed Asian-Style Lettuce Cups
  • Some were used on top of the Egg-Ceptional Mini Quiche
  • Some was used for a nice crunch in sandwiches
  • Leftovers were snacked upon and went rather quickly as-is
• three goat cheese varieties (from Westfield Farm in Hubbardston, MA)
  • Some was used in a Goat Cheese and Tomato Omelette
  • Some was used in Grown-up Grilled Cheese
  • Some was used in a Roasted Beet Carpaccio
  • Some was used in a Goat Cheese Quiche with Potato Crust
  • Some was used in the Sweet Potato and Scallion Ebelskivers
  • Some was used on Hamburgers
  • The rest was enjoyed snacking with crackers, on bagels, toast, and just by itself with a spoon in the middle of the night in lieu of ice cream
• one dozen eggs
  • Some was used in a Goat Cheese and Tomato Omelette
  • Some was used in a Goat Cheese Quiche with Potato Crust
  • Some was used in the Sweet Potato and Scallion Ebelskivers
  • Some were used in Cabbage Rolls
  • Some were used in a Bean Sprout Omelette
  • Some were used in Deviled Eggs Dyed with Beets
  • Some were used on top of Creamy Braised Cabbage
  • Some were used in the Egg-Ceptional Mini Quiche
  • Some were used in Pumpkin Muffins
  • Some were used in Saturday Morning Waffles
  • Some were simply scrambled and fried
• green cabbage
  • Some was used in Cabbage Rolls
  • Some was used in Galuska
  • Some was used to start Sauerkraut
  • Some was used in Carrot and Cabbage Peanut Slaw
  • Some was used in a Sunday Dinner Slaw
  • Some was used in Creamy Braised Cabbage
• beef hamburg patties
  • Jess used hers in Cabbage Rolls
  • Sarah used hers in Hamburgers with Beets
• hot Italian pork sausage
  • Jess used hers in Homemade Sausage Subs
  • Sarah used hers in the Egg-Ceptional Mini Quiches
  • Sarah still has two links in the freezer, keep a look out for those in the future
• fingerling potatoes
  • Jess used hers Roasted with Rosemary Herb Butter
  • Sarah is saving hers for Cheesy Herb Fingerlings
• purple and green kale mix
  • Some of this accompanied the Roasted Beet Carpaccio
  • Some of this accompanied Beet Topped Burgers during a Sunday dinner
  • Some of this went in Jess’ Purple People Eater Smoothies
• butternut squash
  • Some was used to make Squash Puree for freezing
  • Some was used to make Slow Cooker Winter Squash and Lentil Curry
  • The seeds were oven toasted
  • There is one more in cold storage waiting to be transformed
• carnival squash
  • Some was used to make Squash Puree for freezing
  • Some was used to make Slow Cooker Winter Squash and Lentil Curry
  • Some was used as Maple Glazed and Roasted Carnival Squash
  • The seeds were oven toasted
• one pint of tomatoes
  • Some went into Grown-up Grilled Cheese
  • Some went into Goat Cheese and Tomato Omelettes
  • Some went into Egg-ceptional Mini Quiche
  • The rest ended up on the counter and were quickly devoured as-is
• apples
  • Some went into the Apple and Raisin French Toast Bake
  • Apple Chips were made out of the peels
  • Cores went into the freezer for Veggie Broth
  • Some were used in Creamy Braised Cabbage
  • The rest were snacked upon as-is
• beets
  • Some went into Roasted Beet Carpaccio
  • Some were used in Beet Burgers during a Sunday Dinner
  • The beet peels were used to dye Deviled Eggs
  • Some were simply roasted and enjoyed as-is

All scraps were composted unless otherwise noted.

You’ll notice that some of the recipes mentioned may have no links yet, this is because they have yet to be featured on the blog.  Our goal is to get a daily recipe or tip up here every day for a whole year and, hence we have to pace ourselves a bit.  We plan to link retroactively as recipes and tips are posted, making this blog useful for Springdellians in the years to come.  To make this blog as interactive and user-friendly as possible, we would love to hear what came of your Winter Share boxes as well!