Hi everyone!
Guess what?!?? Springdell Farms opened for the season today! (Ok, April Fools, it actually opens tomorrow, April 2nd!) To celebrate, they are having BYOD (Bring Your Own Donut) and Tim from Muddy Water Coffee in Acton will be there. Grab a cup of Tim’s delicious coffee and take a morning stroll around the farm! We hope to see you there!
In the meantime, we’ve had a busy and delicious week with pickup #9. Let’s review our “Tell”!
- Goat cheese from Westfield Creamery in Hubbardston, MA
- Large Beet and Goat Cheese Salad for a party
- Served with Crackers and roasted beet slivers on Easter
- A variety of cheeses from Mozzarella House in Peabody, MA (Including Burrata, Mozzarella and Ricotta)
- Cannoli
- Spinach Pesto with fresh Ovoline
- Burrata on Crackers
- Stuffed Shells with Ricotta and Spinach
- Burrata with Roasted Beets
This was a messy shot, and I apologize, I just couldn’t stop dipping into this long enough to take a good photo.
- Popeye high tunnel spinach
- Milk and cream from High Lawn Farm in Lee, MA (remember to save your milk containers for the Earth Day project happening at Springdell!)
- Enjoyed “as is”
- Chocolate Milk Pops
- apple cider from Box Mill Farms in Stow, MA
- Enjoyed “as is”
- Pork Tenderloin with Apples
- greenhouse tomatoes from Maine
- BLT sandwiches
- Salad
- Grilled Goat Cheese and Tomato Sandwiches
- Fresh Tomato Puree, used on Pizza
- Yukon gold potatoes from Western, MA
- Sausage, Cabbage and Potato Bake
- Garlic Mashed Potatoes
- Sausage Hash and Eggs
- Potato Pancakes (Latkes)
- beets from cold storage
- Roasted Beet Salad for a party
- Dinner salad with roasted beets and broiled pears
- Roasted and Slivered on Goat Cheese Crackers
- Roasted and sliced with Burrata
- Quinoa Bowls with Sweet Miso Curry Sauce
- cooking apples
- shiitake mushrooms from Delftree in North Adams, MA
- cabbage
- Sausage, cabbage and potato bake
- Maple Cabbage
- Galuska
- lettuce
- On BLT sandwiches
- Salad
- ground beef
- Hoarding until next week
- dozen of eggs
- Easter Morning Eggs and Toast
- Scrambled
- Stuffed Shells with Ricotta and Spinach
- With Hash
- bok choy from a small grower in Florida
- Quinoa Bowls with Sweet Miso Curry Sauce
- Sesame Bok Choy and Cashews over Rice
Since the last “Show”, we’ve added information on the following ingredients in the Veggie-Scope:
Here were the featured Recipes for this round:
Quinoa Bowls with Sweet Miso Curry Sauce (inspired by Life Alive)
Here are some recipes featuring Springdell meats:
Jess has been hoarding the remainder of her meats as we slowly worked our way through holiday leftovers this week. However, Nan baked a blueberry pie using some of my berries frozen from last summer. (Yes, this is the same Nan that just suffered a stroke a few weeks ago. If this isn’t a boon for eating local, I don’t know what is!) These blueberries were as beautiful and tasty as the day they were picked!
In other news:
Here is whats left of an edible Easter basket from Fat moon filled with beautiful pea shoots. My kids adore these, and taking a picture of these without little hands involved proved to be tough. The shoots are tiny sugar snap pea plants which are edible, tasting just like peas. It’s one of our favorite snacks of the season, and a great way to get little ones to eat their veggies!
Here is the “before” photo, courtesy of Fat Moon!
With lots of farm news abuzz this week, we look forward to sharing more as the warm season approaches! See you tomorrow for the 10th “Show” of the Springdell Winter CSA!