CSA box from Groundwork Organics for October 18
Already I am soooo much happier with this CSA.
Contents of the box are:
- Salad mix
- Rainbow Beets
- Copra Onion
- Sweet Peppers
- Butterball Potatoes
- Butternut Squash
My dinner ideas so far are broccoli cashew tofu, linguine with roasted sweet pepper sauce, chevre and leek tart, and I’m going to try the gingery carrot soup they included in the newsletter. Raspberries will get eaten today, plain, and I’m not sure what I want to do with the squash yet (mostly because we made black bean and butternut squash empenadas last night, so I’m not feeling squash-creative).
Beets, alas, will find a new home. We’ve tried tons of recipes, and made ourselves try to like them for five years, so I’ve given up. Neither Brian or I like beets. That’s the way it is.
It’s great, this CSA commits us to go to the Farmers’ Market at PSU for the rest of the year, and as I’ve said, I sometimes need prodding to get moving on a Saturday morning. And on top of that, the first box was completely glorious.
Inspired by A Good Appetite, I’ve decided to try to post pictures of our boxes, and what I do with them. I’ll see how far I get, but maybe I’ll build up some more recipes on here.
I’m making squash and black bean empandas for dinner tonight.
Here’s my version of empanada dough:
- 2 cups all-purpose flour
- 1/4 cup corn meal
- 1 1/2 teaspoons salt
- 1/2 cup partially frozen butter (cut into small cubes, place them in the freezer until nearly frozen)
- 1 egg
- 1/3 cup ice water
- 2 tablespoon vinegar
In a large bowl sift together flour and salt.
Blend in the cold butter cubes using your fingers until the mixture resembles pea-sized coarse meal.
Whisk egg, ice water and vinegar in a bowl.
Gradually add to flour, stirring until just incorporated (you don’t want to over mix or it will be tough, it’ll end up a bit lumpy).
Put on a lightly floured surface and bring dough together with your hands. Gently knead with your hand once or twice (just to bring the dough together – don’t overwork it!!).
Form the dough in a semi-flat ball.
Cover the dough tightly with plastic wrap. Chill for at least one hour (can be chilled for up to 8).
I typed this up today for someone who asked for a cheese fondue recipe, so as long as I’ve gone to the work of typing it up, I’m adding it here. MMMMMMMM. I’m going to make it this week, but it won’t be the same without Cathy hanging out drinking a glass of wine with me and the sounds of video games loudly wafting into the kitchen.
Cathy’s Swiss Cheese Fondue
3 garlic cloves
6 cups cheese, grated (1/2 gruyere, 1/2 emmentaler)
2 tbs flour
3/4 tsp baking soda
1/4 tsp cayenne pepper
2 tbs Kirschwasser
2 1/4 cup dry white wine
Take one garlic clove, slice in half. Use the cut side to rub the inside of the fondue pot, when it gets “worn out,” finish with the other half. Mince the garlic (including the two you used to rub). Put wine & garlic in pot and turn pot on for cooking. When it is hot, add handfuls of cheese that has been mixed with the flour, stirring constantly.
When the cheese is all in, dust with cayenne powder (about a 1/4 tsp – although we just shake cayenne powder over the top and never measure). After you’ve combined everything in the pot, whisk the Kirschwasser and baking soda together. Add to cheese mixture.
Now for the part that involves standing around the kitchen drinking wine and talking. Stir constantly, taking shifts if possible. It’s hard to describe, and will take forever, but you will eventually see a change in the consistency. When that happens (and not when you arm feels as if it’s going to fall off from stirring), dinner is ready for dipping things. We tended to put bread in the oven, cubed, at 200 degrees for a while as we prepared the cheese so that the cubes get nice and hard for dipping.
Chicken breast, skinned and deboned
16 oz. jar of salsa
1 1/2 cups rice, uncooked
1 cup frozen peas
1 can chicken broth
Dice chicken into bite-sized pieces.
Put the rice in the bottom of baking dish (9 X 13 or so) sprayed with cooking spray (Pam, for example).
Mix broth with salsa. Pour about 2/3 of mixture over rice in baking dish. Stir.
Add chicken over mixture. Cover with the rest of the salsa-broth mixture.
Cover with aluminum, bake at 350 degrees for 30 minutes.
Stir in peas, cover with cheddar cheese. Cover back up, bake for another 20-30 minutes.
Put sliced black olives on top and serve. MMMMM.
Don’t let Brian or anyone else let you skip the peas, it’s not as good without them.
Can of Salmon, drained
1 small onion or some green onions, diced
Unflavored breadcrumbs (or panko breadcrumbs)
Salt and pepper (a dash of each)
2 tablespoons of vegetable or olive oil
Mush together the salmon, onions, 2 eggs, and breadcrumbs. Add salt and pepper. Make patties out of the mixture.
Heat oil in frying pan; fry to golden brown.
Great with rice and green beans. Or french fries and carrot sticks.
I also have a super yummy (but much, much more expensive) fresh version of this, if you ever want it. It involves potatoes and carrots too.
Stuffed Green Peppers (Mom’s version)
3-4 large green peppers
1 cup rice
1 medium onion
2-3 cloves of garlic (Mom used garlic powder sometimes)
1 package fresh mushrooms
Hamburger (I have no clue how much, I omit it)
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon dried thyme
Cook 1 cup of rice.
Mix with tomato sauce.
Saute onions, garlic, mushrooms, and hamburger (or leave the meat out).
Add saute to rice mixture (or add rice to saute).
Add oregano, thyme and basil.
Cut peppers in half, clean out seeds and the white part of ribs.
Stuff peppers with filling. Put about an inch of water into glass cooking pan. Cook at 350 degrees for about 30 minutes (check to see when peppers are cooked the way you like it, Mom didn’t tell me how long so I always guess and check them).
Cover with cheddar cheese, cook until melted.