The Springdell Show and Tell proudly presents the 9th Springdell Farms Winter Share box of the season, which consisted of:
- 2 1/2 gallons of skim milk from High Lawn Farm, Lee, MA (Sarah got 1 qt half & half and 1 1/2 gallon low fat milk)
- 10 oranges
- 6 grapefruit
- a bunch of new potatoes (20ish)
- a box of fingerling potatoes
- 4 hothouse tomatoes
- a bag of shiitake mushrooms
- a bag of bacon ends
- fresh Polish kielbasa
- beef kabobs
- 1 head of green cabbage
We are looking forward to the next two weeks digging into this share. Excited to see more citrus! Bacon ends!?! Oh, the possibilities are endless. We will see you tomorrow night for Sunday Night Dinner but until then, check out this quick mushroom deviled egg!
If you kept adding a few mushrooms to this and a few mushrooms to that, then you may have just a few more left for this quick snack or light lunch. Simply make some hard boiled eggs (I make them every week for on-the-go breakfasts and protein filled snacks) and cut them in half. Scoop out the yolks into a bowl and for two eggs I mix in about a Tablespoon of mayo and a pinch of salt. Both the mayo and salt are added to your preference so taste as you go. Gently clean and finely diced 4 mushroom caps (save the stems for veggie broth!) and put them in a skillet with a touch of oil, some butter, and a pinch of salt. Sautée them until they give off their liquid and become aromatic. Mix half of the cooked mushrooms into the yolk mixture and spoon the mixture into the cooked egg whites. Top the eggs with the remaining mushrooms and sit back to enjoy!