Hello, everyone! Happy almost spring! Well, maybe not yet, given the current forecast. We’ll see how things go, but are hoping for favorable weather for our farmers.
It’s time for the “Tell” of the Springdell Show and Tell as we review our lovely Springdell Winter CSA pickup #8:
- Milk from High Lawn Farm
- Enjoyed as is
- In Alton Brown’s Colcannon
- Milk Cartons saved for the Springdell Earth Day Event
- Shiitake Mushrooms from DelfTree, Western, MA
- Mushroom and Quinoa Salad
- In Fajitas
- Stems used in the stock for the Oyster Mushroom Chowder (recipe pending)
- Bean sprouts
- Lunch Salads
- Kongnamul Muchim
- Pad Thai
- Potatoes – fingerlings and Yukon gold from western MA
- Oven Toasted Potato Rounds with Cheese
- Orange Glazed Fingerlings
- Hasselback Potatoes
- Japanese Meat and Potatoes
- Oyster Mushroom Chowder (recipe pending)
- Tomatoes from Maine (a couple of shareholders got beets as two cases of the tomatoes were dropped by accident during offloading from the truck)
- Taco toppings
- Sliced in lunch wraps
- Diced and mixed with sour cream for Muchos Nachos and Veggie Chili Topping
- Citrus (Florida grown white grapefruit, small grower)
- Orange Glazed Drumsticks
- Quartered and eaten for snacks
- Orange Glazed Fingerlings
- Maple Grapefruit Carmelized Onions
- Maple Grapefruit BBQ Sauce with Pulled Chicken
- Maple Grapefruit Whipped Cream
- FreshSlaw with Maple Grapefruit Vinaigrette
- Spinach from the high tunnel
- Lunch salads
Added to a Pork Ragu sauce- Served with Sunday Dinner Pulled Chicken
- Grilled Spinach sandwich (Jess’ 6 year-old son’s invention)
- Eggs
- Poached on top of hash
- Bacon Chocolate Chip Cookies
- Fried on top of leftover Colcannon
- Onions (cold storage)
- A huge batch of caramelized onions
Maple Grapefruit Carmelized Onions- In Fajitas
Oyster Mushroom Chowder (recipe pending)- Tossed with Amish Roll Butter as a side dish
- Carrots (from cold storage)
- Steamed whole, cooled, and sent to school in lunch boxes
- Bacon Ends (in the clear plastic bag)
- Bacon Chocolate Chip Cookies
- Oyster Mushroom Chowder (recipe pending)
- Green Cabbage (from a small grower in Florida)
- Bacon, ground pork and stew meat (some folks got kabobs, blade steak, sandwich steak and other assorted meats)
- Bacon Chocolate Chip Cookies
- Pancakes and Bacon
- Bacon Chocolate Chip Cookies
- Smoked Tomato Marinated Beef Kabobs
- Stew Meat Slow Cooked in This Curry Sauce
- Ground Pork went into Dan Dan Noodles
- Ground Pork Ragu sauce
Here were our featured recipes for the Pickup #8:
Kongnamul Muchim (Thanks to Dawn DeMeo for the link!)
Colcannon (via Alton Brown)
Here are where some of our Springdell Meats have been going since the last “Show” –
- Ground beef in the Japanese Meat and Potatoes
- NY Sirloin marinated with a roasted tomato sauce
- Slow Cooker Goat Curry
- Maple Grapefruit BBQ Sauce on Slow Cooker Pulled Springdell Chicken
- Beef Kabob meat
- Ground Beef in Tacos and Muchos Nachos
Since the last “Show”, we’ve added information on the following ingredients in the Veggie-Scope:
Thanks for tuning in for our Tell! We look forward to seeing you tomorrow for the 9th Springdell Winter CSA pickup! Farmer Jamie said that Burrata, Mozzarella and Ricotta are on the way, here’s hoping we’ll see some in the pickup!
I saw Farmer Elizabeth from Fat Moon yesterday, and am simmering some mushroom stock for an idea I had for Oyster Mushroom Chowder. Stay tuned, I’ll share more about how it came out tomorrow! Until then, sweet and savory dreams!