The Springdell Show and Tell – Winter CSA Group B Pickup #2

 in Springdell Show and Tell  tagged Show / Tell by (updated 1791 days ago)

Hi everyone, Jess here with the second pickup of the Winter CSA Season. I hope you’re enjoying the beautiful wintry weather! As the cold season presses on, I reflect on how fortunate we are to have such wonderful goodies right in our backyard year-round! Let’s take a closer look at this week’s pickup from Springdell Farm.

Please note that the content of share boxes will vary. For example, you may receive a different variety of veggies or meats that what is posted here, this is especially true in the winter when there are limited supplies of each item. You might get a different squash or variety of potatoes. Please know and trust that though the contents may vary, the value of each box does not. Farmer Jamie keeps a close eye on this, and you are in good hands!

Greetings from Okinawa! I’m currently blogging remotely and wanted to share that though I’m on the other side of the world at the moment, I’m still enjoying local food! Some of the similarities in the garden and on the plates are wonderful to experience. It’s making me feel at home.

For example, I just enjoyed a salad made from a local garden here in Okinawa. This is shredded daikon radish (look familiar?) with cherry tomatoes and cucumbers. The sauce we enjoyed it with was a mustard dressing very similar to the sauce in this week’s CSA, perhaps try it with your daikon as well, it’s might also be a delicious combination! Meanwhile, back to what I was cooking up in the kitchen just before I left for the other side of the world…
One unorthodox way that I save time in the winter is to bake my winter squashes and pumpkins as-is. I de-seed and peel them once they start to soften. The beets are in the foil, and so easy to peel once tender. (Please note the pumpkin and squash were from a previous share.)
Here’s a quick snapshot of last week’s Leftover Thanksgiving Turkey Soup. The carcass of the turkey simmered with garlic, carrot, dark green leek, herbs celery and carrots- slow and low for about 36 hours before being strained for a liquid gold that’s unsurpassed. The stock was combined with pressed garlic clove, onion, carrot, celery, chunks of turkey meat and egg noodles. (I may or may not have thrown some turkey gravy in there for extra flavor).
Souper soup!
Creamy mushroom and mushroom gravy is such a wintry favorite. It’s great on blade or cube steak, mashed potatoes, or even pasta. Let it simmer and reduce it to the thickness of your choosing, herbs such as sage, thyme or rosemary bring this to the next level.

Remember to stop by the farm stand to enjoy Gerry’s greens, Danny’s fish and all the other wonderful items at the farm stand.

How are you enjoying your farm goodies? As always, feel free to drop a line with what you’re cooking up, or with any questions you may have about the goodies at the farm. We’ll see you back here soon for the next installment of the Springdell Show and Tell!

About Jess

Jess Anderson is the creator of CSA|365 and is passionate about the local food movement. A long time member of Springdell and a busy mother of two, Jess loves keeping her family fed by honest local food.

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