Today is our “Tell” of the Springdell Show and Tell. We’ll be reviewing Springdell Farms’ 8th 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)
- Coffee Ice Cream
- Grapefruit Curd Ice Cream
- Enjoyed as-is
- 12 oz. of Cafe Jose Fair Trade Coffee
- Slow Cooker Top Round Roast
- Coffee Rubbed Brisket
- Coffee Ice Cream
- Freshly Brewed Coffee (compost those coffee grounds, they are GREAT!)
- 1 dozen eggs
- Grapefruit Curd
- Sweet Potato Pie
- Meatball Subs
- Orange Bread
- Mushroom Deviled Eggs (see tomorrow’s post)
- In a Bean Sprout Omelette
- Enjoyed fried, & Scrambled
- 7 red beets (Sarah got 5)
- Beet peels were soaked in water and the water was used to decorate snow
- Roasted Beets with Citrus and Balsamic Glaze
- Roasted Beets with Sour Cream
- Citrus And Beet Salad
- 1 beet got away and is living in the DIY Root Cellar
- 5 sweet potatoes
- Sweet Potato Pie
- Sweet Potato Chips
- Sweet Potato Chowder
- Sweet potato fries
- Shepards pie
- The choice unused peels were frozen for a vegetable broth
- 1 bag of bean sprouts
- 1 package of ground beef (about 2 pounds)
- 8 onions
- Slow Cooker Top Round Roast
- Peppers and Onions for Meatball Subs
- Spicy Springdell Sloppy Joes
- Slow Cooker Caribbean Ox-tails
- Vegetarian Pho
- Sweet Potato Chowder
- Choice peels set aside in the freezer for the next batch of veggie broth
- 6 grapefruit, (2 varieties, from a Florida producer)
- Roasted Beets with Citrus and Balsamic Glaze
- Grapefruit Curd
- Grapefruit Curd Ice Cream
- Candied Citrus Peels
- The zest was frozen for use at a later date
- Citrus and Beet Salad
- Citrus Butter
- Simple citrus salad on Salmon
- And of course, enjoyed as-is
- 6 oranges
- Candied Citrus Peels
- Remaining peels were used for Homemade Orange Scented Cleaner
- The zest was frozen for use at a later date
- Orange Bread with Citrus Butter
- Citrus Beet Salad
- Enjoyed as-is
- 1 bag of shiitake mushrooms
- Mushroom Deviled Eggs (see tomorrow’s post)
- Vegetarian Pho
- Maple Shiitake Bacon
- Some stems were used to make pho broth, and some were set aside in the freezer for the next batch of broth
- 5 Heirloom Rainbow Carrots (Sarah got 8)
- Slow Cooker Caribbean Ox-Tails
- Carrot Slaw with Raspberry Vinaigrette Dressing
- As snacks for the kids- Raw Carrot Chips, Sticks, and Shredded
- Tossed with salt pepper and butter as a side dish to the Meatball Subs
- Some remain in the DIY Root Cellar for future snacking
- Choice peels and nubs set aside for veggie broth
All veggie scraps were composted unless otherwise noted.
This share box was so inspirational. Despite the ice dams, sub zero temps and leaky roofs, we are really feeling that spring is just around the corner now! As always, we welcome you to share in the comments what you are doing with your share items. We look forward so seeing you tomorrow for the 9th Springdell Farms Winter Share Pickup.
Ladies, would you kindly post your Recipes for the Sweet Potato Pie and the Sweet Potato Chowder. I still have some gorgeous Sweet Potatoes, remember my Pick Up is a week behind you, and both Pictures looked so yummy. They would be perfect as Lenten Friday, no Meat, Meals for my Family (along with an Entree of Fresh Fish).
You got it! I used this recipe from Taste of Home and it was great.
I’m in the process of drafting a blog post for the sweet potato chowder, but here’s a sneak preview for those that want their chowder ASAP. 😉
1 cup of chopped onion
2 tbsp oil (I usually use coconut but really any I’ve tried works)
2 cloves minced garlic
1 tsp red curry paste (I used Korma paste last time and it was great), or you can sub 2-3 tsp curry powder
Roughly 7 cups of sweet potatoes peeled and cut in to small cubes (about 3/4 inches)
3 1/2 cups of chicken broth or veggie broth preferably homemade
1 can of coconut milk
2 tsp grated ginger
1/2 tsp white pepper
1/8 tsp salt
Heat oil then cook onion for a few minutes before adding garlic and curry paste. Cook about 5-ish more minutes, stirring, until onion is translucent. Add remaining ingredients, bring to a gentle boil, then simmer covered for about 15 minutes. When the sweet potatoes become tender, take it off the heat. You now have a choice to blend anywhere between half of it, to all of it. If you blend it all, it’s more of a bisque, if you blend half and then return it to the pot, you’ll have more of a chowder consistency. Both are great. Hope you like it!