Hello, everyone! As we prepare to hunker down this weekend, we are excited to be bringing you our second “Tell” of the 2016 Springdell Show and Tell. For those of you that receive our emails, you’ll notice that you are no longer getting daily recipes emailed to you. We are still doing the daily recipes and Veggie-Scope profiles, but thought it would be more user friendly to keep from cluttering your inboxes. You’ll notice the “Show” and the “Tell” emails will be more like weekly digests, so you can point and click whatever tickles your fancy. We hope you like the new format, feel free to let us know what you think!
On to the Tell of the Springdell Show and Tell… It’s been 3 weeks that we’ve enjoyed this share box. Here’s how it went in our households.
- A dozen eggs
- French toast
- Potato Pancakes with Bacon and Chives
-
Oyster Mushrooms Rockefeller
Oysters Mushroom Rockefeller (recipe forthcoming)
- Mayonnaise (recipe forthcoming)
- Veggie Egg Bake
- Winter Squash Ravioli with Browned Sage Butter
- Pad Thai
- Small bunch of tomatoes
- 1 bag of parsnips
- Maple Roasted with Carrots
- Leftovers in Turkey Pot Pies
- Veggie Egg Bake
- 1 pound bag of Muddy Water Coffee
- Coffee Ice Cream
Coffee Beans being prepped for ice cream!
- Chocolate Covered Coffee Beans
- Coffee Ice Cream
- 1 jar of pickle relish from Town Farm Gardens in Brookfield, MA
- 1 box of Brussels sprouts (Jess got 2)
- Simple roast with olive oil and salt
- Roasted with Rosemary and Coconut oil
- 2 heads of red cabbage (Jess got 1)
- Indonesian Sweet Potato and Cabbage Soup
- Crispy Cabbage Rounds
- 5 large carrots
- Super Thin Carrot Chips
- Turkey and Mixed Veggie Stir Fry
- Turkey Soup
- Roasted Maple Root Veggies
- Leftovers in Turkey Pot Pies
Scrumptious leftover turkey pot pie!
- 8 onions
- Indonesian Sweet Potato and Cabbage Soup
- Carrot and Potato soup
- Mixed with taco meat
- Caramelized and mixed with leftovers throughout the week
- 1 head of garlic
- Indonesian Sweet Potato and Cabbage Soup
- Roasted with the Turkey Half (ending up in gravy)
- 10 oranges
- Chocolate Orange Pie
- Aromatics for the Roasted Turkey Half
- Orange Ice Cream
- Squeezed for breakfast juice
- 4 sweet potatoes
- Turkey
- Turkey and Mixed Veggie Stir Fry
Pad Thai with Sprouts
- Roasted Turkey Half
- Turkey Stock, Turkey Soup
- Shiitake Mushroom Gravy
- Turkey Pot Pies
- Turkey Sandwiches with Fresh Mayonnaise
- Turkey and Mixed Veggie Stir Fry
- 1 bag of Nature’s Wonder bean sprouts (Jess got alfalfa sprouts from Jonathan’s Organics)
- On Tacos
Sprouts on tacos add that fresh green crunch you crave in the wintertime.
- Mixed with Honey Mustard and Blue Cheese Dressings
- Indonesian Sweet Potato and Cabbage Soup
- Turkey and Mixed Veggie Stir Fry
- On Tacos
We are updating our ingredients database Veggie-Scope on a regular basis. Since the last “Show”, we’ve added information on the following veggies:
Do you have any tips to share about growing, cooking or preserving these farm items? Please drop us a line and we’ll add it to the site!
As it’s been a long three weeks, let’s review the recipes that were posted from Winter CSA Pickup #4:
These Springdell BBQ short ribs were fantastic. Short ribs cooked low and slow, so tender no fork is needed.
Here are a few other items from Springdell that we enjoyed over the past few weeks.
The last of the dumpling squash in the Anderson household root cellar, roasted with some butter and a drizzle of maple syrup.
A perfect accompaniment for a SpringDell’Monico Steak!
As this is a 3 week window between our share boxes, we dove into some eggplant cutlets and tomato sauce frozen from the Summer CSA. Sprinkle on some cheese, pop it in the oven and you have an easy and delicious eggplant Parmesan!
Oven fries drizzled with a bleu cheese dressing and Code Blue BBQ (Jess’ new addiction).
We hope that you enjoy the new format of the Springdell Show and Tell. Again, drop us a line and let us know what you think, we’d love to hear from you!