Hello Springdell family!
Today was a special treat at the farmstand with Tim from Muddy Waters Coffee at the farm serving fresh coffee for our rainy pickup today. Thanks Tim!
Let’s take a look at what’s in the share this week:
- Milk from High Lawn Farm in Lee, MA
- Spinach
- Spring mix greens
- Cilantro
- Radishes
- Tomatoes from Backyard Farms in Maine
- Bean Sprouts from Nature’s Wonder in Whately MA
- Carrots
- Kohlrabi
- Beets
- Eggs
- Potatoes, both yellow and red skinned
- Beef Blade steak for Jess, Beef cube steak for Sarah
- 2 dozen eggs for Sarah (gluten free option)
- Corn Meal and Pastry flour for Jess
Here’s a look at the grains from Four Star Farms in Northfield, MA:
Today was also Jess’s meat share pickup…. more to come this week on how she is using that meat!
Happy Saturday, and check in with us tomorrow for Sunday Night Dinner!
Hi wondering about the pastry flour. Do I need to do anything special when using it?
Hi Paulita, thanks for checking in, and great question. The pastry flour has a different protein content than all-purpose flour, (Pastry flour falls in between cake flour and all-purpose flour) so it’s best suited for muffins, pancakes, pastry crusts, breads, etc. I use it wherever I’d use all-purpose flour and have always wound up with a better taste and texture (softer, more fluffy). Do keep in mind that I’m not a big baker and there are probably more discerning Springdellians out there. Feel free to check out flour in the “Veggiescope” for further info!
Here’s the link:
https://www.csa365.org/ingredient/flour/
Hope this helps! Let us know how it goes! Jess