Hello everyone! We hope you’ve had a great week. Despite the dreary rain, we are back on schedule with April showers! Perhaps some warm weather will grace us next week? In the meantime, let’s check out this fabulous winter CSA from Springdell, and how we enjoyed the ingredients this week!
- Dairy products from High Lawn Farm
- Sarah has low fat and chocolate
- lowfat enjoyed as-is
- chocolate chia seed pudding
- Jess has low fat and cream
- whipped cream on ice cream
- Sarah has low fat and chocolate
- live microgreens from Johnny Putt Farm in Littleton
- On nachos! (sorry, Jess is on a lunchtime nacho kick)
- on the Spinach and Mushroom Fritatta
- Omlettes
- eggs
- Spinach and Mushroom Fritatta with Ricotta and Microgreens
- Omlettes
- Hard boiled
- live lettuce (Sarah only)
- Live Lettuce Salad with Strawberries and Ovoline
- mushrooms (Jess only)
- Spinach and Mushroom Fritatta with Ricotta and Microgreens
- cilantro, C&B Farms
- Chimichurri Sauce
- Tacos
- parsley, C&B Farms
- Chimichurri Sauce
- Leftover parsley is frozen for Jess’ next stock
- Lasagna
- Mustard and Parsley Cream Sauce
- red radish, C&B Farms
- Radishes with Ricotta
- Roasted with salt and pepper
- multi color carrots
- tomatoes from Backyard Farms (Sarah only)
- Quick tomato sauce in the Vitamix
- oranges
- Sliced and enjoyed as-is
- Orange Cranberry Walnut Bread (recipe pending)
- Orange Lemonades
- potatoes
- Mashed with Pot Roast, some saved for later
- Garlic Hashbrowns
- sweet potatoes
- Beets & Sweets, some saved for later
- Sarah has hers stored
- onions
- Pot Roast
- Storage
- garlic
- Chimichurri Sauce
- Lasagna
- Garlic Hashbrowns
- Springdell Meat
- Sarah has Pork kabobs
- In the freezer for future use
- Jess has Beef and Pork kabobs
- Beef kabobs grilled and served with Chimichurri
- Pork Kabobs still in the freezer for a later date!
- Sarah has Pork kabobs
- Cheese from Mozzarella House
- Jess and Sarah have Ricotta and Ovoline
- Radishes with Ricotta
- Spinach and Mushroom Fritatta with Ricotta and Microgreens
- Ovoline enjoyed at lunch with olive oil, salt and pepper, even with Chimichurri
- Ovoline sliced on a salad
- Ricota cheese in Lasagna
- Jess and Sarah have Ricotta and Ovoline
Let’s take a quick trip through Jess’ kitchen:
Hi everyone, Jess here! Here is a cranberry orange pecan bread I whipped up using dehydrated cranberries from the fall CSA, juice and zest from the oranges in this week’s CSA pickup, and the whole wheat pastry flour from the previous CSA pickup. I’ll post the recipe this week, it was great!
I put Chimichurri on everything this week, including this small lunch portion of baked haddock. On the side, you see beets & sweets with goat cheese and balsamic glaze.
Here’s a quick lunch idea, I had a spinach and mushroom fritatta with a little bit of ricotta on the side, and micro greens on top. Simple and delicious!
The pot roast this week was killer. Pick up your a boneless chuck roast today, you won’t be disappointed! The caramelization on the carrots and onions took it over the top, and the parsley made an appearance as well!
This radish appetizer was so scrumptious. A quick soak in water before serving helped to tame the bite of the radish, and the ricotta (with a bit of olive oil and salt and pepper) provided a wonderful balance.
Let’s take a trip over to Sarah’s kitchen!
Lots of Sarah’s ingredients went into this killer carrot lasagna. Check it out, delish!
This is some lemonade that we added fresh squeezed orange juice to, very refreshing!
This week I was playing around with some Springdell ham steak. This is just one of the creations I enjoyed. I will be posting more on Springdell ham steaks soon! For now, this is sliced and browned ham steak served on garlic hashbrowns and a mustard and parsley cream sauce.
This is a live lettuce salad with fresh Ovoline, strawberries, and a balsamic glaze.
That’s about it for us for the week! Remember to bring your washed out milk jugs to the farm stand tomorrow for the upcoming special projects. Can you believe tomorrow is our last pickup of the Winter CSA?!? What a wonderful bounty we’ve had to bring us through the winter doldrums! We are looking forward to the spring and the local goodness that it brings. Until tomorrow, sweet and savory dreams!