The “Tell” – Springdell Winter CSA Pickup #1 2

Today’s the day where we reflect on our first Springdell Winter Share Box of the season.

• 4 pack Tower Soda (Sarah got ginger ale, Jess got cream soda)
  • Enjoyed as-is, but could be used in Meatballs in Ginger Ale Sauce
  • Ice Cream Floats
• a bag of acorn squash
  • Squash Soup
  • Roasted and Mashed with Maple Syrup
  • Seeds fed to Farmer Elizabeth’s Chickens this week
  • Acorn Squash Side Dish
  • Cold Storage
• 1 camo pumpkin
  • Baked and filled with Squash Soup
  • Seeds fed to Farmer Elizabeth’s Chickens this week
• 1 sugar pumpkin
  • 2 Pumpkin Pies
  • Pumpkin Pie Smoothie (see below)
• 1 dozen eggs
  • Pumpkin Pie
  • Acorn Squash Bread
  • Cheesy Scrambled Eggs
  • Spaghetti Squash Birds Nest
• 1/2 gallon of apple cider from Box Mill Farms, Stow MA
  • Enjoyed as-is
  • Pork Roast in the Slow Cooker
• 1 bunch leeks
  • Turkey Brine
  • Potato Leek Soup
  • Broccoli and Leeks with Almonds
  • Leftover Turkey Soup
• 4 broccoli crowns
  • Broccoli and Cabbage Slaw under the Spaghetti Squash Birds Nest
  • One Pot Salmon
  • Broccoli and Leeks with Almonds
  • Steamed 
• 1/2 peck of potatoes
  • Creamy Garlic Mashed Potatoes
  • Quick Potato Skins
• 1 head purple cabbage
  • Broccoli and Cabbage Slaw
  • Turkey and Gravy Tacos with Shredded Purple Cabbage
• 7 onions
  • Squash Soup
  • Potato Leek Soup
  • Turkey Stuffing
  • Turkey Brine
  • Turkey Stock
  • Turkey Noodle Soup (at both Sarah and Jess’ house)
• 5 carrots
  • Roasted Root veggies with Butter and Maple Syrup
  • Turkey Noodle Soup
  • Turkey Brine
  • Turkey Stock
  • One Pot Salmon
  • Parsnip and Carrot Peels with Butter Sauce
• 1 pound of parsnips from Joe Czajkowski Farm from Hadley, MA
  • Roasted Root Veggies with Butter and Maple Syrup
  • Parsnip and Carrot Peels with Butter Sauce
• 10 apples
  • Squash Soup
  • Enjoyed as-is
  • Dehydrated Apple Peels
  • Fruit Leather 
  • Apple Pie
• 1 bag of cranberries
  • Cranberry Sauce 
  • Dried in the Dehydrator for snacking and for use in the Acorn Squash Bread
  • Cranberry Dijon Dip
  • Brussels Sprouts, Pan Seared with Cranberries
  • Cranberry Chicken
• 5 yams
  • Roasted Root Veggies with Butter and Maple Syrup

…All veggie scraps composted unless otherwise noted.

Time for a smoothie break!  Today I made pumpkin pie smoothies with some leftover pumpkin purée I had in the fridge.  I napped to have already flavored my pumpkin with all of the fall flavors so if you have plain pumpkin, go ahead and flavor with cinnamon, nutmeg, cloves etc. to your liking before we begin.

I have added 1/2 a cup of pumpkin purée and one frozen banana to my vitamix.

Add 1/2 cup of almond milk, 1/2 cup of cashew milk, and 2 Tablespoons of honey (you can play with the sweetness if you want more or less honey here).

1/2 a cup of ice and let it blend.

Smooth and creamy with all the flavors of fall.  Quite a change from my usual green smoothie, but I was feeling festive today.

Enjoy!

See you all tomorrow for the 2nd Winter CSA pickup.  Hooray!