Tag Archives: Groundwork Organics

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!

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.

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.

Shrimp Quiche

Shrimp Quiche
Shrimp Quiche

I had picked up some bay shrimp at the farmers’ market last week, and was thinking that 1 pound was waaaay too much for eggrolls, so I decided to make a quiche with about a half pound of ’em.

I used guyere, the leeks from the box, shallots, and a bit of fresh parm. As a change of pace, I made substituted a half cup of cornmeal for the flour for the crust. I think the crust turned out a bit crispier than I’d like, but I’m going to try playing around with it because it gave the crust a nice texture otherwise. This is the first “meat” quiche I ever remember making, and we make quiche every month or so.

CSA items used: just the leeks. They really added to the flavor though.

More CSA stuff, with a recipe!


Salad from CSA veggies

CSA Meals –

For lunch, I made a salad. Because I don’t really like lettuce, and only marginally like mixed greens or herbs, I have a theory that each salad should have vegetables, fruit, nuts, oil and cheese. And sometimes random crunchy bits.

This one used the Groundwork Organics’ mixed greens and carrots and our former CSA’s cucumber and apple. I also used shallots, Oregon walnuts from Cherryl’s Orchards, Rogue Creamery’s Crater Lake Blue cheese (mmmmmm) that I had picked up at the farmers’ market. The salad was yummy.

Cheese bread
Cheddar Cheese Bread

For dinner, I soaked some mixed dried beans from our former CSA to make a chili. The only ingredient I used from Groundwork was some onion to start it. No pictures of it, it was a pretty standard veggie chili. I did take a picture of the cheddar cheese bread I made for dunking in the chili, but it didn’t have any CSA items in it either, I just liked how it turned out.

Broccoli Tofu Cashew
Broccoli Tofu Cashew

Last night, I made broccoli cashew tofu over brown rice. It’s a slightly tedious recipe, but it turns out really nicely. You slice your tofu into three bars lengthwise, then thinly slice each of those into slices for frying. I press them between paper towels in the fridge while I’m starting the brown rice and doing the prep work.

Prep work is mincing about 2 tablespoons of fresh ginger, julienning carrots until I get bored (maybe 3-4 carrots, if they are a good size), cutting broccoli into small florets, and peeling the brocolli stem so I can slice it into small coins. O! And boiling 1/2 cup of water to create a veggie broth (I just use boullion for this recipe) to which I add 1/4 cup of soy sauce.

Next, pull the tofu off the paper towels, and marinade them in soy sauce.

Start toasted sesame oil heating in the wok (pretty hot, almost smoking), and fry the tofu in batches until each side is golden. Add more toasted sesame oil if needed as you fry the tofu. Pull ’em all out of the work and set aside.

Toast about a 1/2 cup of cashews. Can be done in the oven, I put them in a small pan on the stove so I can keep an eye on them and shake them until they start getting nice brown bits. Remove from heat. I do this while stir frying the veggies.

Heat canola oil or veggie oil in the work, and toss in the carrots with generous shakes of red pepper flakes and the ginger. Saute for a few minutes (you want the carrots to stay pretty crisp) and toss the broccoli into the work. Stir fry that for about a minute (broccoli starts turning a nice green color).

Whisk about a teaspoon of cornstarch into the veggie broth mixture, and pour it on top. Stir everything for a minute or two longer (most of the broth should be gone – if not, turn it up to high for a few seconds). Toss the tofu back in and stir it all up.

Serve stirfried veggies over brown rice with chopped up toasted cashew bits tossed on top.

MMMMMM.

Guess I should type all that up into a reasonable recipe since I’ve gone this far, huh?

Broccoli Cashew Tofu

Ingredients:

  • 1 block extra-firm tofu
  • 2 tablespoons minced fresh ginger
  • 2 teaspoons red pepper flake (or to taste)
  • 3-4 good sized carrots, julienned
  • 2-3 heads of broccoli, cut into bite-sized florets, and stems peeled and chopped into coins
  • 1/2 cup veggie broth
  • soy sauce, I recommend Tamari, 1/4 cup for broth, 1/2 cup for marinade
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons canola or veggie oil
  • 1 teaspoon cornstarch
  • 1/2 cashews
  • cooked brown rice

Directions:

  1. Slice tofu into three bars lengthwise, then thinly slice each of those into slices for frying. Press them between paper towels in the fridge for at least 20 minutes.
  2. Start cooking brown rice according to directions.
  3. Mix veggie broth with 1/4 cup of soy sauce, set aside.
  4. Heat toasted sesame oil in wok until nearly smoking.
  5. Fry tofu in batches, flipping so that each side is golden. Remove from wok after each batch, set aside.
  6. Toast cashews in a small pan on low heat, shaking frequently.
  7. Heat veggie oil in wok, stir fry carrots with ginger and red pepper flake until cooked but still crisp.
  8. Add broccoli, stir fry for about a minute.
  9. Whisk cornstarch into veggie broth, pour into wok.
  10. Stir for a minute or two longer. Most of the broth should be absorbed, if not, turn the heat under the wok higher for a few seconds.
  11. Chop cashews.
  12. Add tofu back into work, stir.
  13. Serve stir fry over brown rice, with toasted cashew bits on top.

CSA ingredients used in salad and stir fry: mixed greens, carrots, broccoli.

We are making pretty good progress on the box this week. I’m going to have to hold back more at the farmers’ market – I have too many veggies from there that I’m ignoring!

First meal from the CSA box

First meal we made from the new CSA box was portabella fajitas with roasted poblano sauce.

Decided I was in the mood for roasting peppers last night, so roasted the sweet peppers, jalepenos and poblanos (I picked up the jalepenos and poblanos at the farmers’ market to try this sauce).

I caramelized two onions, and sauted sliced portabellas with olive oil, cumin, chili and white pepper. Just before I took them off the heat, I tossed in garlic and sauted it for about 30 seconds so it didn’t burn and become bitter.


Portabellas and Poblano sauce

The poblano sauce was mainly the roasted poblanos, one of the jalepenos, cilantro and garlic.

Portabellas, sweet peppers, carmelized onions, queso

Fajitas themselves were flour tortillas, the portabella mixture, carmelized onions, sweet peppers and queso cheese. Mmmmmm. Very smoky and filling, exactly what I was in the mood to eat.


Portabella fajitas with roasted poblano sauce

The poblano sauce, which was an experiment, was not our favorite. I won’t probably make this one again, and we scraped a good amount off. It was pretty bitter, which I think may have been from a combination of things – I think the recipe itself didn’t balance well, the cilantro overpowered the poblanos, and my garlic may have been a little old to use raw in the sauce.


Raspberries, fresh whipped cream and vanilla wafers for dessert

Dessert was raspberries and fresh whipped cream with vanilla over vanilla wafers – this was really good, and we will definitely do this one again. Maybe with pears tonight. Hmmm….

CSA items used: sweet peppers, onions, cilantro, raspberries.

Today’s CSA box

CSA  box for October 18, 2008
CSA box from Groundwork Organics for October 18

Already I am soooo much happier with this CSA.

Contents of the box are:

  • Salad mix
  • Carrots
  • Rainbow Beets
  • Broccoli
  • Copra Onion
  • Cilantro
  • Sweet Peppers
  • Butterball Potatoes
  • Leeks
  • Butternut Squash
  • Raspberries!

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.