The "Tell" - Springdell Winter CSA Pickup #4

Hello everyone, we missed you! It has been a long 3 weeks in between farm shares. We have lots to cover so we’ll get right to it!

High Lawn Farm Dairy Products (Jess received skim milk and heavy cream, Sarah received low fat and chocolate)
- Chocolate chia seed breakfast pudding
- Slow cooker cheesy blue potatoes
- Enjoyed as-is
- Smoothies
Beets
- Rice Paper Rolls with Peanut Sauce
- Beet, feta, and balsamic glaze lunch salads
- Shredded and tossed with sour cream (Jess’ snack)
- Pickled Beets
Onions
- Sautéed with spinach, mushrooms and sprouts and served under baked eggs
- Meat Loaf
- Sarah was on onion overload so she shared some with her sister
- Quick Acorn Squash Tacos
- Summer Corn and Sausage Chowder
- Beef Brisket and Onions
- Lamb Stuffed Biscuits
Eggs
- Baked in muffin tins and served on a bed of veggies
- Scrambled for Jess’ boys at breakfast
- Meat Loaf
- Potato Dumplings
- Acorn Squash Banana Bread
Specialty lettuce from Johnny Putt Farm
- Ornamental on Jess’ table until eaten
- Smoothies
Red Skinned Potatoes
- Homefries in rosemary herb butter from the summer
- Potato Pancakes
- Summer Corn and Sausage Chowder
- Corned Beef and potatoes
Natures Wonder Bean Sprouts (Western MA)
- Sautéed with spinach, mushrooms and onions and served under baked eggs
- Served on top of Slowcooker Korean Beef
- Small side salad
- Rice Paper Rolls with Peanut Sauce
- Snacked on by Jess and Sarah’s kids
- Topped a leftovers hash
Baby Spinach
- Sautéed with mushrooms, onions and sprouts and served under baked eggs
- Small side salad
- Smoothies
- Rice Paper Rolls with Peanut Sauce
- Snacked on by Jess and Sarah’s kids
Head lettuce
- Enjoyed as a centerpiece and picked at throughout the week
- Rice Paper Rolls with Peanut Sauce
- Weekend lunch salads
Mushrooms
- Sautéed with spinach, onions and sprouts and served under baked eggs
- Slow Cooker Korean Beef
- Slow Cooker Herb Mushrooms
Meat! (Selections will vary, see below for what each of us have this pickup)

Jess received:

Ground pork
- Dan Dan Noodles
- Meat Loaf
Ground Beef
- Meat Loaf
Beef Top Round Steak
Sweet Italian Sausage
Boneless Beef Chuck Steak
- Slow Cooker Beef Stew

Sarah received:

Beef London Broil
Beef Cube Steak
Ground beef
- spaghetti and meatballs
Ground pork
- Ground Pork with Noodles and Peanut Sauce
Sweet Italian Sausage
- Summer Corn and Sausage Chowder
Sarah Picked up a Beef Brisket from the farm stand

Sarah has embarked on a smoothie journey for the month of January! A smoothie a day for the whole month. Please check out her Smoothie Challenge on our CSA365 Facebook page. While you are there don’t forget to “like” our page. Thanks guys!

Here’s a peek into Jess’ kitchen since our last “tell“:

Rice paper rolls are a favorite way to enjoy fresh farm produce in our household. They are especially delicious when served with homemade peanut sauce!

Dan Dan Noodles are another favorite. Fresh egg noodles are available at your local Asian market, and easily freezable for later use.

I had a few extra dinner guests on Sunday morning, so I stir fried some veggies while baking up some eggs in muffin tins. It’s a great way to ensure perfectly cooked eggs en masse, allowing me to focus on prepping the bed of veggies to order.

I tried Sarah’s warm grapefruit steaks with my last grapefruit from Share box #3, a delicious marriage with local maple syrup and Amish roll butter.

Our specialty lettuce from Johnny Putt Farm was so pretty I almost didn’t want to eat it. I left one on my kitchen island and watered its roots daily, while picking at the leaves here and there as I walked by. This one lived on the dining room table, as our dining room is cold when not in use, so this lettuce was a happy camper until slowly devoured (a few leaves at a time). I still have the little lettuce cores in water in case they sprout again!

Spiralized sweet potatoes and apple. Delicious, but if you read my saga on Facebook you might recall that I cut my finger while un-jamming the spiralizer. Hence, I didn’t make as testable of a portion as I had hoped. Back to the drawing board with my mesh gloves on, I hope to share the recipe soon.
Here’s a shot of my blue potatoes, getting ready to become scalloped in the slow cooker. So pretty!An Anderson family favorite here, classic meat loaf made with Springdell ground beef and pork. An informal sprout and spinach side salad and some buttery diced potatoes went along for the ride.We are slowly working our way through the winter potato bin, here were some roasted potatoes in Rosemary herb butter enjoyed this week.

One of Jess’ crazy lunches, mashed potatoes with a bleu cheese dressing, shredded beet and Dr. Rub’s Code Blue barbecue sauce from the farmstand. If you like it spicy with great flavor, that barbecue sauce is awesome.

Beef bones became beef bone broth, beef bone broth became slow cooker beef stew, and some potato and acorn squash dumplings had a great time bathing in it!

A couple of marrow bones were put aside and made into bone marrow medallions. Don’t knock it till you try it, it’s amazing!

Some chocolate zucchini brownies made an appearance from the chest freezer, and they freeze quite well!

While I was clearing out the freezer, I also thawed some zucchini muffins. Summer is back!

And a quick berry danish, just because.

A pouch of deliciousness filled with ground lamb, onion and spices.

I know, it’s not pretty, but it sure is tasty! It’s our taco and burrito filling for the week. Black beans, browned Springdell ground beef and onions, jalapeños and purple peppers from the summer CSA swap box, summer corn, diced tomatoes, and acorn squash puree are mixed together. Chili powder and cumin are the basic seasonings used. There you have my go-to everything-and-the-kitchen-sink goulash!