Hi everyone, Jess here to recap the 4th CSA pickup of the winter season! It’s hard to believe that we’re beginning our fourth year of this blog! I’m recalling life with a two and four year-old, at my standing desk with one of the boys napping in a wrap on my chest as I typed, dog earring cookbooks with wild abandon. That first year was such an awesome challenge for my counterpart Sarah and I. To think that we could post a CSA recipe every day for 365 consecutive days, and then to actually pull it off! It was an awesome challenge and we couldn’t have done it without the support of our farm family.
A lot has changed since that first year. We moved to posting a weekly digest of our favorite recipes. We’ve added Veggiescope, our virtual Veggiepedia, which has expanded to include meats, and continues to grow to this day as we learn new tips and tricks along the way.
This last year has been a challenge as the “we” became “me”, Sarah moved off to Pennsylvania (is enjoying her CSA there), and I spend more time focusing on the Show and Tell and Veggiescope, and posting recipes when I can. It’s taken me a while to find a new rhythm. I rely much more heavily on my farm fam to share new recipes, tips and tricks so that I can spend more time keeping the site up to date. It definitely takes a village and I appreciate all the ideas, questions, feedback and the wonderful community we have here. Here’s to another great year!
- Muddy Water Coffee (Decaf)
- Brewed in the French Press
- Ocean Spray Cranberries
- Florida Citrus
- Honey Orange Firecracker Shrimp
- Was going to be served in the Cranberry Orange Pan Sauce, but the kids (big and small) ate them all before I had the chance
- Red Leaf Lettuce
- Russet Potatoes
- Home Fries roasted with Herd Nerd SPICE
- Carrots
- Pea Shoots from Johnny Putt Farm
- Honey Orange Firecracker Shrimp
- Kids ate them as-is
- Mushrooms
- Sautéed with onions and served with cube steak gravy
- Eggs
- Served with pancakes
- Breakfast burritos
- Garlic
- Honey Orange Firecracker Shrimp
- Creamy Garlic Mashed Potatoes
- Milk and Cream from Tully Farms Dairy
- Cream was whipped and served on pancakes
- In gravy for the potatoes & cube steak
- Milk served in the pancake mix
- Enjoyed in coffee and as-is
- Breakfast Sausage
- Pan fried and served with pancakes and home fries
- Green Meanie Hot Sauce from Town Farm Gardens, Brookfield, MA
- Honey Orange Firecracker Shrimp
- In the grown-up breakfast burritos
EDIT- some folks got bean sprouts and cooking apples in their shares. Click on these to see some recipe options!
Let’s check in to see how this pickup was enjoyed in the Anderson Household.
Add homemade pancakes and the new Springdell Breakfast Sausage Patties, and you have a yummy breakfast!
Someone was asking me about how to store potatoes and onions. I suggest a cool, dark and dry place. I have a small newspaper lined bin in my kitchen and take things out as needed. There are no growth retardants on the farm’s root veggies, so you might see some sprouting on Farmer Jamie’s taters if you don’t eat them in a timely manner. The good news? You can’t plant the sprouts and grow some of your own potatoes!
Always keep your onions/shallots/garlic stored separately from your potatoes. The bulbs emit gases that make the potato angry. No good.
The rest of January was spent working our way through the chest freezer, pantry, and the veggie bins. We froze a lot of corn this summer, which was great for my youngest’s favorite dinner, a rice bowl with edamame, corn, cucumber tofu and shredded carrots. The Springdell Ground Hot Italian Sausage from the Meat Subscription was scrambled with onion and peppers for a delicious main course.
That’s about it for this Tell! I’m looking forward to seeing you back here very soon for the 5th Pickup of the season! As always, if you have any tips, tricks, recipes, questions, comments, or hugs, get in touch and let me know! I’m always trying to keep this page updated with the latest info on the best ways to use all this awesome produce, and I need your help to make that happen! Thanks and see you soon!