Happy weekend everyone! Jess here with the wrap-up of this week’s Winter CSA box. 
- radishes
- onions
- Feet Loaf
- Florida juicing oranges
- potatoes
- Microwaved and sliced with butter
- Stored in the potato bin for later use
- bok choy
- Ginger Tofu
- Orange Flavored Tofu and Bok Choy Fried Rice
- BiBimBap
- Springdell Meats (I got ground beef, a top round and a London broil)
- Feet Loaf
- Bibimbap
- microgreens from Johnny Putt Farm in Littleton, MA (I got mixed Brassica)
- Atop Ricotta Omelettes, Bibimbap, salads
- dairy from Tully Farm Dairy (I got low fat milk and heavy cream)
- Whipped Cream
- eggs
- Ricotta Omelettes
- Feet Loaf
- Bibimbap
- parsnips from Western, MA
- Orange Glazed Parsnips
- leaf lettuce
- Side Salads
All fruit and veggie scraps were composted unless otherwise noted.
It’s been a yummy week. Sunday I went for a favorite ’round these parts, BiBimBap. It’s just such a versatile dish. This time I used shredded radish, carrot, bok choy, an egg and quick marinated top round steak.
I use a large griddle to first cook up the beef, then the veggies.
Next I tried out a new tofu and bok choy recipe with ginger sauce. It was good, but I feel like I have to head back to the drawing board to make it great.
Since I wasn’t totally satisfied with the ginger tofu, I made one of the recipes that I mentioned here on Saturday, Orange Tofu. I was really craving this dish. Given we had tofu for dinner two nights in a row, the fam was hoping for a carnivorous feast the next night. I decided to get a little creative after seeing a picture on Reddit…
Yup, it’s what it looks like, Feet Loaf. But wait! It gets even more disturbing once it’s cooked!
The kids were a bit afraid to eat it, but they couldn’t resist. My other half and I ate the toes.
I got a little distracted and didn’t have time to bake up the sweet potato rounds and parsnips that I was planning, so I poked a couple of holes in a potato and wrapped it in a napkin before popping it in the microwave.
Some quick slices and a little dollop of amish roll butter and a side dish was ready. Lettuce also made an appearance.
Ricotta Omelettes make a great canvas to decorate with microgreens.
This simple yet satisfying dish graced the breakfast and lunch table more than once this week.
I had a proud moment this week when my five year-old opted for unsweetened applesauce and freshly whipped cream as his after-dinner treat. This was in lieu of a generous selection of Easter candy!
I just had to share this photo from Farmer Jamie, what a beautiful setup for a family holiday celebration! What better way to say “come together” than with an abundant table? Now may be a good time to say that there are a few slots open for the Summer CSA, do join us and we’ll cook all that good food together!
That’s about it for this week. Tomorrow is the very last Winter CSA pickup for this season! I look forward to checking in again here tomorrow with the final “Show” of this winter CSA’s Springdell Show and Tell. Until then, sweet and savory dreams!