Tag Archives: CSA

CSA Box 6 for 11/22/2008

CSA Box 6
CSA Box 6 for 11/22/2008

Included in the box:

  • red cabbage
  • carrots
  • daikon
  • cilantro
  • specialty onion mix
  • kohlrabi
  • red potatoes
  • chard
  • broccoli
  • carrots
  • persimmon

The cabbage may become part of some eggrolls. The daikon will get tossed into eggrolls too, what I don’t eat in a salad. B could eat nothing but cilantro, I’d be surprised if I get any or if there is any left today.

The specialty onion mix has been fun. I’ve tossed them into a few things. I roasted brussel sprouts with the red potatoes and tossed some chunks of the onion in there. Drizzled some lemon butter after it was all done with some salt and pepper, mmmmm.

Also used them in Winter squash, chevre and black bean manicotti, with white sauce, which I’ll post pictures of later. The onions are great, even though I honestly don’t know what kind they are.

The kohlrabi will be a snack, I just can’t bring myself to eat more salad right now.

The chard is beautiful, and I’m going to cook it with some garlic, onion and feta and brown rice for dinner tonight.

Both B and I are suspicious of the persimmons, having never had them. I’m glad Groundwork Organics sent instructions on how to eat them. We are going to try one today, I’ll let you know how it turns out. I’m not sure why they have a funny glow in the picture.

I’ve said it a few thousand times, but I love my new oven/stove. We upgraded to gas, and I’m loving cooking again, just in time for Thanksgiving.

Sophie also reminded us this week that we have only two more boxes until the end of this year’s Fall farmshare. I can remember years where I was completely worn out with trying to keep up with using the boxes and happy to see it end; this year, I know already that we will miss it terribly until the summer one starts up again. Thanks again, Groundwork Organics, we can’t wait to see what you bring us next summer!

CSA box 5 for 11/15/2008

CSA Box 5
CSA Box 5 for 11/15/2008

Included:

  • Red Leaf Lettuce
  • Arugula
  • Carrots
  • Copra Onions
  • Collard Greens
  • Romanesco
  • Fingerling potatoes
  • Sweet Peppers
  • Braeburn Apples

Most of the longer lasting vegetables were saved for after the stove was installed. The lettuce and peppers were eaten in tortilla wraps. The apples were eaten on walks.

No meal pictures, I was too down about not being able to cook on a stove or oven.

Box 4 from last week (11/8/2008)

Box 4
Box 4 from Groundwork Organics’ Fall CSA

Sorry for the lack of CSA posting on here this week. I know I’m posting the picture of the box the night before the next one is going to be picked up at the farmers’ market, but I’ve been a little disheartened. Right after we got this box, our oven and stove broke!

For someone like me, it’s been driving me crazy to not be able to cook anytime I want to cook – I use cooking as stress reduction, and it’s something I genuinely enjoy, so I’m struggling. Due to having to deal with bureaucracy with a home warranty company, we are still stove- and oven-less a week later. I’m watching too much food go to waste. We are eating as much as we can as salads.

Doesn’t this box look great, too?

In the box was:

  • Salad Mix
  • Spinach
  • Rainbow Carrots
  • Red Onions
  • Red Russian Kale
  • White Turnips
  • Red Beets
  • Delicata Squash
  • Leeks
  • Chanterelle Mushrooms

I’m hoping most of it keeps until we have a stove and oven again :( It’s supposed to be a pretty clear weekend too so we will grill out when possible.

Fish
Panko-pecan encrusted cod with scallop, steak fries and broccoli

The one way we were able to use some CSA ingredients up this week was to have some former neighbors over for dinner.

I picked up some fresh cod and some great scallops. The crust was made from panko, paprika, bay seasoning, and ground pecans (man, I love the silly chopping device I got at Pampered Chef one year, I use it for all sorts of things. Wouldn’t have predicted that). Dredged the fish in some beaten egg, then patted the crust into it. Baked for, oh, 20 minutes or so.

Also used up some of the potatoes to make steak fries, and the broccoli was sauted with garlic and red pepper flake in olive oil. Mmmmm.

Brian makes awesome scallops, so we each had one on the side, and some nice crusty french bread finished it off.

I enjoyed the last meal my oven would make :)

Hope to have more for you next week, but I’m also not holding my breath. This is clearly one of those things where the home warranty company is hoping we’ll give up and repair it on our own, and I’m pretty stubborn about getting what was paid for.

Playing catch up with food

(heh. get it? Ketchup? LOL. Okay, maybe not. Nevermind. Back to your regularly scheduled post.)

Things I’ve learned about myself recently: I make food that I consider to be pretty prosaic, and I am not the world’s best person for taking pictures of food. Even worse, I’m lousy about keeping up with posting on here, so we will see if I continue this. If I do, I’m thinking of spinning it off to a separate website so that this one doesn’t become “here’s what Heather had for dinner today…”

At any rate, food I’ve made from the CSA box this week:

Spanish Rice
Spicy Spanish Rice.

After we got back from Mt St Helen’s, neither of us wanted to cook so I made a “Spanish rice” sort of dish. Items used from the farmshare: scallions, garlic, onions and chives. The corn was from our farmers, though not from the fall CSA boxes. I also made it much spicier than I normally do, and really prefer it that way.


Brian eats more tortillas than anyone I know. The beginnings of a wrap.

For lunch the next day, Brian made tortillas for us – really just used the same things again, onions, garlic and chives. O, and he tossed some of the mixed greens in before he rolled it up into a wrap.

Lentil soup
Not gruel. Lentil soup.

I started to feel like I needed more protein than I’ve been getting so dinner was lentil soup. I am now convinced there is no way to take a picture of lentil soup and have it look good. It just comes out looking like gruel, even though it smells wonderful and tastes better. I used scallions, onions, garlic and spinach for this soup… really only the spices and lentils came from the grocery store.

Fried potatoes
Fried Potatoes.

In a fit of nervousness before the election, I decided I needed filling food that was not very good for me, so I used some butter to fry potatoes for lunch. Dinner was quick as we were watching the results come in – Garlic, parsley and olive oil over spaghetti noodles, which is comfort food to me. I eat it when I am sad or when I am hung-over. My sister says that we eat so much garlic there is no way we will ever have strokes. Heh. No pictures – the wine and the results distracted me.

Veggie fried rice
Veggie fried rice

Lunch today was veggie fried rice because I had some cooked rice in the fridge left over from last night (to do a decent veggie fried rice you must refrigerate the rice at least over night). This one used carrots, onion, garlic, chives, and chard from the farmshare. It was really good. Fried rice is the best way to use up some bits of things you need to use up.

Veggie fried rice

Ingredients:

  • Rice, at least a 1/2 cup per person, cooked and refrigerated overnight
  • Peanut oil, or failing that, a veggie oil that does okay at high heat
  • If you have it, a few drops of toasted sesame oil go a long way in this.
  • Soy sauce (may I recommend a nice Tamari?
  • Garlic – maybe 2 -3 cloves, minced
  • Onion – for two people, maybe half of one
  • 2-3 carrots, diced (I slice them into coins, and then madly chop through them a few times)
  • Veggies. I just go with whatever I have hanging around. Today’s included two mushrooms, diced up. If I have some water chestnuts, I’ll dice ’em up too. I’ve done broccoli, asparagus, brussel sprouts, all sorts of things. Go by your mood and what you want to use up.
  • If possible, some sort of nice green. Today it was chard, sometimes it’s spinach. Doesn’t take much, and adds some good vitamins and a nice taste. Chop it up.
  • If you feel so inclined, an egg or two. Sometimes I do, sometimes I don’t.

Directions:

  1. Make sure all of your prep work is done – that’s the longest part of making this. Get everything diced up, either on the cutting board or into little bowls, or whatever floats your boat.
  2. Heat your wok really hot. I put the burner on high, if that helps you, you want everything to cook really quickly.
  3. Toss in a tablespoon or two of the peanut oil.
  4. Follow this with a tablespoon of soy sauce. Splash the toasted sesame oil if you are using it too. Sometimes I will do a few dashes of garlic powder too – I like this garlicky, and I have powdered garlic on hand normally for a weird recipe I make every so often. I told you I like garlic a lot.
  5. Stir with a wooden spoon. It will sizzle or bubble a bit when it’s ready.
  6. Toss yer onions into the wok, stir. When slightly browned from the soy sauce, go to the next step.
  7. Carrots next. Followed by the mushrooms, if you are using.
  8. The rest of the veggies go in – I added them in order of hardness, if that makes sense, with the greens and garlic going in at the very end.
  9. When all the veggies are in (keep stirring!), and seem pretty nicely cooked (I like things to remain crisp), add the cold rice. It will be clumped – just break them up with your wooden spoon as you are combining it.
  10. If you are going to add an egg or two, push the fried rice up the side of the wok to clear some space. Break the egg into the cleared space, give it a good stir or two. Let it fry, and break it up with your spoon. Mix it in with the rice.
  11. There you go. Once the prep work is done, the whole process takes about 4 minutes from start to finish.

Box 3 for November 1, 2008.

Ack! As I mentioned below, I dutifully took pictures of the box, only to have a corrupt memory card destroy them. I am still trying to retrieve them, so if I am able to find a picture, I’ll add it to this post later, but unfortunately, I think the box photo is gone.

In the box was:

  • Salad Mix
  • Red Radish
  • Carrots
  • Red Potatoes
  • Cippolini onions
  • Sweet pepper mix
  • Rainbow Chard
  • Parsnips
  • Shallots
  • Liberty Apples
  • Raspberries
    • The radishes are not too peppery, so I’ve been eating them as a snack. As a matter of fact, I’m going to go have one right now. BRB.

      Sophie included a recipe for chard I’d like to try (with garlic!) so I’ll probably do that with it.

      I’m slightly afraid of parsnips, so I thought I’d toss one in a garden veggie soup with some of the carrots and whatever else strikes my fance.

      Apples are good as a snack too, and I might try making some applesauce for Brian (I have texture issues with applesauce).

Box 2 Round-up

CSA Round-up for box 2
Box 2 and all the meals from it from Groundwork Organics’ Fall CSA 2008.

Meals from Box 2 were roasted cauliflower and brussel sprouts, rotini in roasted sweet pepper sauce, and squash and black bean burritos.

Not pictured, due to a digital camera problem: squash and chevre pizza, spinach and mushroom lasagne with homemade garlic bread. Unfortunately the camera issue wiped out the picture of Box 3 too, and I’m waaay too lazy to unpack most of the fridge to take another picture. :( I’ll be better this week, I’m going back to my crappy camera that has a functional memory card, rather than Brian’s fancy Rebel.

A quick lunch

You can keep yer mac-n-cheese.

Pasta in roasted pepper sauce
Rotini in roasted pepper sauce.

I had roasted some bell peppers from the farmshare and put them in the fridge for later use. We ended up making a roasted red pepper sauce. However, because red + yellow = orange, it actually looked even more like a fancy mac-n-cheese than a red pepper sauce.

It was quick and easy too if you either have recently roasted peppers and stuck them in your fridge, or if you just buy a jar of roasted sweet peppers.

Rotini with Roasted Pepper Sauce

Ingredients:

  • Two good-sized roasted bell peppers, or one 14 oz. jar
  • 2-3 cloves of garlic, minced
  • 1/4 cup butter (what? I didn’t say it was mind blowingly healthy!)
  • 1/4 cup flour
  • About a cup of milk
  • Salt and pepper
  • Rotini (or another pasta, as strikes your mood)

Directions:

  1. Put the water on for the pasta.
  2. Toss the peppers in a blender (a food processor probably would work too, I don’t have one, so I use a blender) and blend until smooth.
  3. On the stove, melt the butter in a saucepan.
  4. When the butter is melted, add the flour and the garlic. Stir for about a minute – you want the flour to cook for the roux, but not burn.
  5. Add about a cup of milk and the peppers (I eyeball how much milk I want)
  6. O yeah, add some salt and pepper.
  7. Stir, until thickened, while the pasta finishes cooking.
  8. Mmmmm…..put the sauce over your pasta and enjoy!

Stuff from the box: peppers, garlic

Dinner so far this week

Cauliflower and brussel sprouts
Roasted cauliflower and brussel sprouts over rice.

I had some brussel sprouts I needed to use up, so I roasted the cauliflower, the brussel sprouts, and some onion. Also sauted some garlic and shallots in some butter, and fried some panko. Tossed it all together, put it over rice, and man was it good. There should have been leftovers for lunch, but we ate every last bit. It tasted exactly like fall.

Butternut squash in my kitchen
Dicing butternut squash in my kitchen.

Last night I wanted something simple because I was feeling a bit down. I cubed and roasted the butternut squash from last week. While it roasted, I diced an onion, and sauted it in a bit of olive oil. Added some cumin, salt and pepper and a can of black beans. While I was doing all that, I minced garlic, tossed it into yet another pan, and threw some spinach in with it to wilt the spinach.

Inside the burrito
Squash and black bean burrito before rolling.
When the squash was done, I assembled the burritos – tortilla, a bit of shredded cheddar, bean mixture, spinach mixture, squash. Rolled it up, put it in a cooking pan, and when the pan was full, tossed some grated mozzarella over the top (who ate all the pepper jack?) and put it in the oven for 20 minutes.

Burrito
Finished burrito.
Pretty good, and I used so little cheese, it felt pretty healthy. The only thing that wasn’t local was the salt. Yay! We are eating pretty healthy at this point.

Items used from the box: cauliflower, onion, garlic, spinach, butternut squash.

Box 2

CSA box 2
CSA Box 2 for October 25th, 2008

We got:

  • spinach
  • lettuce
  • napa cabbage
  • cauliflower
  • chives
  • garlic
  • french breakfast radish
  • red potatoes
  • Italian Kale
  • fennel
  • ‘Sweet Dumpling’ Squash

Radishes didn’t even make it into the fridge. I am not a huge radish fan, despite their daily allowance of Vitamin C, but Harmony Valley CSA got me hooked on these. So it was a nice treat to see them from Groundwork Organics, and I snacked on them while I put away the rest of the veggies.

Still debating what I want to do with everything else – the only thing I know is that the cabbage is destined for egg rolls, at least a half batch of veggie ones and a half batch of shrimp.

I need to get busy with potatoes too, I’m getting really behind on them. We had a bad batch from the former CSA, and I think it turned us off on them for a while.

Two boxes into the Fall farmshare from Groundwork Organics, and we love them already. Their veggies are everything I had hoped they’d be in the CSA (I already knew they did awesome food from their farmstand).

Box 1 Round-up

This post idea blatantly copied from A Good Appetite. Go read their site, it has awesome food on it.

Box 1 Round-up
Box 1 from the Fall Groundwork Organics CSA

Meals from Box 1 were Portabella Mushroom fajitas with roasted poblano sauce, broccoli tofu cashew, raspberries and whipped cream over vanilla wafers, chili (forgot to take picture), a wonderful apple blue cheese walnut salad, and shrimp quiche. I also roasted the sweet peppers for a future use, and will use up the potatoes, squash and cilantro in the course of next week.