Hi everyone! Jess here to bring you today’s “Show” of the Springdell Show and Tell.
I really wanted to get the lambs in the photo but there is just so much greenery to highlight, it was a bit tough to fit everything in. Here’s a slightly better shot.
Even here, I couldn’t fit the bag of greens in the top left corner of the photo, as it was so much goodness! Let’s break it down, shall we?
Strawberries- Sugar Snap Peas
- Garlic Scapes
- Oriental Cabbage
- Pak Choi (Bok Choy)
- Rainbow Chard
- Collard Greens
- Kale
- Radishes
- Leaf Lettuce
- More delicious Strawberries
I wanted to give a shout to fellow Springdellian and fellow blogger Crystal Rowe over at Soul Munchies. She has a few other yummy radish ideas to share, click here to read on! Thanks for sharing, Crystal!
I was noticing today that the farm stand has limited edition Goat Chorizo at the stand! Chori Pollo, anyone?
There is also a new edition of Tully farm Ice Cream at the stand. Quarts are available of Chocolate, Vanilla, Oreo, Strawberry, Coffee and Black Raspberry. If you came to the open house and tried some, you’ll know it’s great stuff! Try Farmer Jamie’s approach and blend some of those luscious farm berries into the ice cream for a real treat!
In honor of Meatless Monday, I made a White Bean and Swiss Chard Soup for dinner, the recipe adapted from Gwyneth Paltrow’s cookbook “It’s All Good”. She’s right, it is very good, especially with freshly picked swiss chard! Despite the healthy ingredients, it’s got a very buttery quality to it, which really works with the barely wilted chard leaves. I’ll be saving the chard ribs for this staple recipe (my mother’s favorite).
Thanks for reading, and please, as always, check in with your ideas anytime, as 200 kitchens are better than one! Enjoy your night!