Hi everyone, Jess here with the 6th Winter CSA pickup of the season! We got some goodies rolling in, let’s see what’s happening!
- Muddy Water Coffee
- Springdell Farms Meats (I got Ground Beef)
- Tully Farms Dairy (Lowfat Milk and Heavy Cream for me)
- Eggs
- Apples (Macintosh and/or Cortlands today)
- Potatoes
- Baby Spinach
- Carrots
- Sweet Potatoes (A variety!)
- Tomatoes from Backyard Farms (Maine)
- Nature’s Wonder Bean Sprouts (Western, MA)
- Jonathan’s Organic Alfalfa Sprouts (Rochester, MA)
The featured item in this weeks CSA crate comes from a local company called Muddy Water Coffee Roasters. Hailing from Acton, the owner Timothy Van Sipe is a fabulous gentleman who has a special passion for this brown bean. Try his coffee and you’ll get it!
Tim is in the process of taking it to the road more formally with this mobile Muddy Water truck! It’s so exciting to see things going well!
With the chest freezer almost cleared of Uncle Harry’s summer catch fish stores, I was excited to stop by the Jordan Brother’s seafood truck at the Springdell farm stand today. I picked up some succulent sea scallops before dropping them at home with the CSA goodies, heading to the airport to pick up my other half (who has been away on business), and heading to the Monster Truck show with the kiddos. As we drove home from the rousing show, the gears started turning about how to serve the scallops for dinner.
The pan-seared scallop is a wonderful go-to on CSA pickup day. It’s fresh and flavorful, so quick to cook (5 minutes start to finish), and a perfect accompaniment to many combinations of fresh veggies. I often have a hard time choosing how to serve them, like tonight…
First, I tried a salad. It’s a simple bed of spinach with slivers of purple carrot, apple, bean and alfalfa sprouts, and a light sesame lime vinaigrette. I added a small layer of roasted sweet potato slices underneath the scallops, and the combo was simple and scrumptious! The apple carrot and sprout salad can stand on it’s own as well, I tried it with the vinaigrette and some slivered almonds and it’s a great way to enjoy these ingredients while they are super fresh!
Next I tried a roasted sweet potato and apple puree, with an optional splash of heavy cream and a drizzle of maple syrup. Wilted spinach and apple slices made for another quick and simple dinner option.
A couple of folks were asking about what to do with all of the the Amish Roll Butter, which was last week’s featured item. (I didn’t get into very many specifics about it, but click on this link about Amish Roll Butter and you’ll learn everything you need about preserving and using it!)
Thanks for reading, and as always, I love to hear what’s going on fresh in your kitchens! The more we share, the better we’ll all eat!