Week 9- Guest, Guest Bloggers

First let me (Audra) say, that after seven years of blogging about food and recipes during the growing season, I am thrilled to have Lindsey sharing her ideas and energy on the blog. It’s not a just the ‘fresh’ ideas, but the re-discovery of foods-through someone else’s plate- that is so inspiring. Recipe sharing builds community and a food culture, which when combined with fresh local, and organically grown ingredients, are sure to yield a healthy and satisfying eating experience. Week 9 marks the middle of of CSA share season, and we’re looking forward to what the rest of the season brings. 

Lindsey writes:

So…sometimes when you get a farmshare…you share it with your mom and sister…and sometimes you are a guest blogger and you have a guest or guests that blog for you…well, not exactly. This week, I thought I’d share the wealth and get some fresh ideas from my number 1 kitchen gals. Trust me y’all…they are amazing and fancy in the kitchen. So here’s what they came up with.

My sister made a zucchini and beet saute…that she just made up. She said it would be great served alongside a grilled meat or for a topping on scrambled eggs.

Beet and Zucchini Sauté

3 beets, diced small

1 large zucchini, quartered lengthwise and sliced

1 large clove of garlic (or two medium)

Olive oil

1/3-1/2 cup crumbled feta

Balsamic reduction (I used Nonna Pia’s from the salad dressing aisle at Albertson’s)

Salt and pepper

Dice up all your veggies.  Wear gloves if you don’t want to have fuschia fingers for three or four days.

Heat up some olive oil (maybe 2 T) in a medium sauté pan.  When it’s hot, toss in your IMG_0499beets and season with salt and pepper.  I had some truffle salt from Wines by Wednesday that I thought would play off the earthiness of the beets, but I don’t know that it made too much a difference from regular salt.  Here was my thought process with the beets: cook them first and get a little crust on them.  Then the beety color won’t bleed as much.  Yeah, well… that didn’t work.  So just let it happen.  It’s inevitable. Once the beets are nearly done, add the zucchini and more salt.  **I salt liberally!**  Once the zucchini is done, toss in the minced garlic and stir around.  Don’t let it burn.  I’m fairly adept at burning garlic so I have to take precautions.  Just let it cook through and then remove it from the hot pan and put it into your serving dish.  At this point, the zucchini looked like little watermelon wedges from the help of the beets.  I thought it was pretty cute though.  A little whimsy in your veggies!  Top with the feta cheese and the balsamic reduction.  This would be very tasty with a turkey breast or pork loin.  Yummy!

My fancy Mama made a salad she found online called Crispy Apple and Kohlrabi Salad FullSizeRender-16from “Cookie and Kate”. I don’t know if you weighed your kohlrabi, but ours was 4 pounds! We had plenty! The only modification my mom would make would be to leave out the gouda. It was optional and it didn’t add anything to the recipe. If you are looking for a sweet and tangy crunchy salad, give it a shot.

 

Here’s the link: https://cookieandkate.com/2015/crispy-apple-kohlrabi-salad-recipe/
I hope you enjoy these recipes. I hope summer is going well! Happy Farmshare Week 9!

CSA Week 7: Cabbage Steaks

From guest blogger Lindsey Johnson: 

They sound weird, but don’t worry…they’re delicious.

I think that I am the dorkiest farm share holder in the history of farm shareholders. When I got to the farm stand and saw the gorge little cabbage…I may have been a little too excited. There is just something about seeing the new veggies getting plopped in my bag that makes me so happy and grateful that it’s summer.

Now, I could have chopped that cabbage real thin and garnished my tacos…I could have boiled the cabbage with a little corn beef, but my go to is ALWAYS broiling veggies

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with a little oil and salt and pepper.

I preheated the oven to 400 degrees. Then, I rinsed that puppy and chopped the core off. I didn’t even core the cabbage before I cut it into ½ – ¾ inch slices, like a cabbage steak if you will. I brushed with olive oil and sprinkled salt and pepper on each side. I ended up turning it over about halfway through cooking…I wanted both sides to get a titch browned.

Not going to lie…It was my favorite dinner. I had pan fried lake trout, roasted cabbage, and butter dill peas (from the freezer, don’t judge…) SO GOOD!!!

We’ve been eating the head of lettuce and greens like crazy! Salads and sandwich wraps. Again….so fresh, so fun, so delish!

Happy Wednesday…Happy 7th Farmshare week…

Hi! My name is Lindsey. I am a teacher, a photographer, and a lover of food. I’ll be sharing what I do with a farm share for the week, from culinary delights to green smoothies, to sharing the delicious veggies with my border collie/aussie/produce testers. I hope you enjoy reading it!Lyndsey Johnson

Message me on Facebook “Lindsey Johnson” or you can reach me at lindseyaturner@yahoo.com by email. I look forward to hearing from you!

Week 6: Stir fry with ALL the things

From guest blogger Lindsey Johnson:

This last week was full of “all the things”. I had been craving stir fry and wanted to make a cashew chicken. I didn’t have cashews, I had chicken and lots of veggies so I improvised as per usual. I used everything from my share in this delicious stir fry that I modified based on my veggies at hand. That’s what I love about my share. I get creative.

stir fry
The recipe I ended up using was from a Washington Post site for Chicken Chard and Red Pepper Stir Fry. See Below:

https://www.washingtonpost.com/recipes/chicken-chard-and-red-pepper-stir-fry/10273/?utm_term=.f58da34ce82d

I followed it to the “T”….except for…instead of the red peppers, I used my carrots and cut them into matchstick sized pieces…and one more thing, instead of the garlic chives, I simply used my scallions. I served it on top of my favorite rice, basmati. It’s delicious and nutty and my favorite.

Anyone wondering how to change up their kohlrabi? This week, I shared mine with my sister in law…J! I was thinking that it was time to bust out my rice wine vinegar and making a little kohlrabi pickle mix. I peel it and chop the kohlrabi into bite sized pieces and put them in a jar. I cover the pieces with the vinegar and sprinkle some red pepper flakes to taste. It’s kind of a fun way to change it up. You can add small pieces of sweet onion or a little sugar even if you want. We just gobble that up like pickles or chop it up as a relish of sorts and serve on tacos.

This week…I am super looking forward to farm fresh broccoli…My personal fave.

Happy Thursday…Happy 6th Farmshare week…

Hi! My name is Lindsey. I am a teacher, a photographer, and a lover of food. I’ll be sharing what I do with a farm share for the week, from culinary delights to green smoothies, to sharing the delicious veggies with my border collie/aussie/produce testers. I hope you enjoy reading it!Lyndsey Johnson

Message me on Facebook “Lindsey Johnson” or you can reach me at lindseyaturner@yahoo.com by email. I look forward to hearing from you!

CSA Week 5- Scape City

This week’s guest blog from Lindsey Johnson:

I don’t know if all y’all have noticed…but we are scape rich each week. Like super rich. I was wondering what I could do with a bunch of them. My interest was perked from Audra mentioning carrot top pesto to me a couple weeks ago. I went ahead and did what I always do. I asked Google.

Google was able to give me a recipe right away. Quite honestly, the recipe was super easy. The recipe called for using 1 cup of scapes (about 12 scapes), but I quadruped it…because I had so many and I like to share. J

First thing I did was to cut up approximately 4 cups of scapes crosswise into about ½ inch pieces. I placed them in my food processor for about a minute until they were blended finely. I then scraped down the sides and added 1 cup of pine nuts to the already blended scapes. Blend again for about a minute and again scrape down the sides. Then do the same with 2 cups of olive oil, 1 cup of grated parmesan cheese. Lastly, I added about a cup of fresh basil and the juice of 2 lemons. Oh my gosh….it smelled so yum. You add salt to taste and serve immediately.

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I ended up with 2 ½ pint size jars. Which I divvied up three ways. I used my share in a couple ways. I marinated chicken in it and then barbequed. I also sautéed sausage and kale from the share, and tossed it with scape pesto pasta.

Word of warning…to some, the scape pesto may be spicy…I read that you can boil water and pour over the scapes and THEN go on with the recipe. Not me…I just went in with the raw scapes. I didn’t think it was too bad.   Both dishes served with the pesto were summery and fresh and super flavorful. Another word of warning…make sure to cut the amounts down by 4 if you want a quickly consumable batch. Not a huge amount…J

On another note….how gorgeous are the beets and carrots??? I can’t help it…every time I prep them I am in awe of how beautiful!!! I peeled them, cut them, tossed them with olive oil and salt and pepper and roasted them at 400 degrees for about 45 minutes…give or take.

Give the scape pesto a try and let us know what you think. So fun, so good, so fresh!

Happy Wednesday…Happy 5th Farmshare week…

Hi! My name is Lindsey. I am a teacher, a photographer, and a lover of food. I’ll be sharing what I do with a farm share for the week, from culinary delights to green smoothies, to sharing the delicious veggies with my border collie/aussie/produce testers. I hope you enjoy reading it!Lyndsey Johnson

Message me on Facebook “Lindsey Johnson” or you can reach me at lindseyaturner@yahoo.com by email. I look forward to hearing from you!

CSA Week 4- “Challenge Accepted”

Guest Blogger Lindsey Johnson writes:

Sunday morning, we were hanging out having breakfast. Clayton casually says to me, “We should have Indian food.”

I say, “Yeah! I wonder if I can use everything in the farmshare?”

So I start googling recipes for greens, carrots, and kohlrabi! Voila…I’m able to come up with a menu.

Here’s what I made and the links to the recipes. Obviously, I didn’t use anything from the farmshare in the beef or chicken, but I thought I would include them if you were feeling frisky and wanted to cook yourself a culinary delight.

Greens with Ginger and Cumin

http://www.foodandwine.com/recipes/swiss-chard-ginger-and-cumin

Potato Curry with Peas and Carrots

https://www.thespicehouse.com/recipes/potato-curry-with-peas-and-carrots

Radish and Kohlrabi and Garlic Scape Raita

https://www.salttraders.com/blog1/radish-and-kohlrabi-raita/

Beef Masala Curry

http://www.gastrosenses.com/blog/beef-masala-curry/

Grilled Chicken Thighs Tandoori

http://allrecipes.com/recipe/86828/grilled-chicken-thighs-tandoori/

Needless to say…I made enough food to serve to my husband and two of our friends with enough leftovers on Monday night to serve to us, my parents, my 2 aunties, and my sister and her kids. It was delicious. I loved being able to take what I got from my share and turn it into this flavor rich meal that pushed my normal limits on time spent in the kitchen. See…I don’t usually take 6 hours to make a meal, but it was a fun challenge.

 

A couple things…the greens…amazing. Disappeared the first night. Secondly, the Potato Curry…I added more cayenne pepper and curry at the end for a little kick. The recipe says to taste it and make sure the spices are juussssst right. So delicious. Sweet from the carrots and coconut milk and spicy all at the same time. Lastly, the Raita. I love raita. It’s the delicious yogurt sauce that you serve with Indian dishes to tame the spice. I doubled the kohlrabi and yogurt. I also ended up using more like a cup of scapes. It was cool and refreshing with all the curry.

Hope you try one of the dishes this week, or maybe wait until next week. So fun, so good, so fresh!

Happy Wednesday…Happy 3rd Farmshare week…J

Hi! My name is Lindsey. I am a teacher, a photographer, and a lover of food. I’ll be sharing what I do with a farm share for the week, from culinary delights to green smoothies, to sharing the delicious veggies with my border collie/aussie/produce testers. I hope you enjoy reading it!Lyndsey Johnson

Message me on Facebook “Lindsey Johnson” or you can reach me at lindseyaturner@yahoo.com by email. I look forward to hearing from you!

CSA Week 2- Guest Blog

Just got home from vacation. Grabbed my share and some bacon Saturday and headed out…again. Isn’t that the way summer is? Fresh and busy and awesome.

I knew we were barbequing steaks so I grabbed my kale and garlic scapes to put it in the cooler along with my spinach to throw in my eggs in the morning and my Groundworks bacon.

Here’s what I did. I made a Kale Garlic Scape Bacon sauté to go along with our bbq’d steaks. I’m not a fancy cook…I stick to things that are available and pretty simple ingredients.

  1. I cut my bacon into small pieces and threw them into my cast iron until browned. I removed it from the pan and drained most of the bacon grease, but went ahead and left some in the skillet. Let’s face it, it’s great fat to cook in and then there’s no need to add any salt.IMG_8247
  2. I chopped my garlic scapes into ¼ inch pieces and threw them in my cast iron IMG_8253skillet with a tablespoon of bacon grease from the bacon I had just cooked. I cooked them for about 3-5 minutes on medium to medium low heat, until softened.
  3. I was at the cabin, so I quickly tore the kale into bits and pieces and threw it in the pan with the scapes. I guess I sautéed it for about 5 minutes.
  4. When the kale was tender I added my cooked, chopped bacon back into the pan with the kale and scapes and mixed until combined.
  5. I served those greens right alongside that steak and it was delish.

I was joking with my husband that I would be writing to you about kale 14 different ways by the end of the summer…but it actually might be true.

Last night I made a GIANT salad with that delicious green mix and added the choppedIMG_8263 green onions, and cut up kohlrabi. I also chopped up some carrots and a lime. I made a spicy Latin seasoned elk burger. The intent was for a lettuce wrap, but I used the greens that I had. I am always improvising. If you don’t have butter lettuce, make a giant veggie meat salad. I layered it all up, squeezed lime on top with a little strawberry vinaigrette I had on hand. It was crunchy and spicy and perfect for a summer dinner.

My intent for the beets is to remove the greens to sauté and quarter the beets to roast to have alongside a bbq’d chicken breast or leg or thigh. Whatever I have in my freezer when I go look tonight. J

That’s just how I roll.

Happy Tuesday. Happy 2nd Week! Happy First Days of Summer. Til next week…

Hi! My name is Lindsey. I am a teacher, a photographer, and a lover of food. I’ll be sharing what I do with a farm share for the week, from culinary delights to green smoothies, to sharing the delicious veggies with my border collie/aussie/produce testers. I hope you enjoy reading it!Lyndsey Johnson

Message me on Facebook “Lindsey Johnson” or you can reach me at lindseyaturner@yahoo.com by email. I look forward to hearing from you!

CSA Week 1- Guest Blog

Not going to lie. I look forward to the first share of the year EVERY year. Every year, I realize that the greens I’ve been eating have been just…okay.

week1 blog_2

I had the privilege of getting an early taste and it’s good people. It’s full of gorgeous greens…all kinds…rainbow chard, leafy lettuce, kale and spinach. There’s also some beautiful little crisp green onions and gorge radishes.

As some of you know, I’m a teacher and it’s the last week of school which means that it’s a busy time of year people. There’s not a lot of time for meal prep. Just survival mode. When I’m in survival mode, I make my go to meal. A frittata. It’s our fave. What I love about it is you can use your chard, your spinach OR your kale. (Best save your amazing lettuce, radishes, and green onions to be tossed in a fresh vinaigrette to accompany any meal.)

Here’s what I did. I made a Parmesan Kale Frittata with dill. YUM.

Preheat your oven to 400 degrees. Meanwhile….

  1. I chopped a medium yellow onion and got that going in my cast iron skillet with aweek1 blog_3
    tablespoonish (this is a word) of bacon grease for about 5 minutes on medium to medium low heat, until softened and a little brown.
  2. As that was rolling, I prepped and washed my kale. I LOVE KALE. I love the denseness and flavor and how it holds its shape, even when sautéed. I tore it straight off the stalk from the bottom up and tore it into manageable pieces and gave it a wash.
  3. I added the kale to the onions and sautéed it until softened…about 5 minutes.
  4. As that was cooking…I prepped my egg mix. I cracked 8 eggs, 2 tablespoons of Dijon mustard, a splash of half and half and some salt and pepper. I gave it a little stir with a wire whisk until mixed.
  5. After the 5 minutes of sautéing of the kale and onion, I poured the eggs on top right into the same skillet. I let that cook just until I could see the edges cook.
  6. I then added a ½ cup to ¾ cup of grated parmesan cheese all over the top and threw that bad boy in the oven for 15 minutes. When I pulled it out of the oven, I gave the top a little sprinkle of dill…

Just like that greens galore, kale this time, turned into dinner. So yum.

As for the rest of the greens, toss the spinach in a smoothie this week. Chop the chard and sauté it up in a stir fry. The lettuce…toss lightly with a favorite dressing and just enjoy the freshness of the season.

Let me know if you have any questions about my randomness in this recipe, or my go to smoothie or vinaigrette recipes. I like to make things up. You’ll figure that out. I’m a little random.

Happy First WEEK people! Welcome SUMMER 2017!

Hi! My name is Lindsey. I am a teacher, a photographer, and a lover of food. I have been a CSA (Community Supported Agriculture) member since the very beginning of Groundworks Farm from their early beginnings to the current farming year. Message me on Facebook “Lindsey Johnson” or you can reach me at lindseyaturner@yahoo.com by email. I look forward to hearing from you!

Fresh Food Meets Fitness

Every season, in order to make fresh veggies distributed through our CSA (Community Supported Agriculture) program more accessible, subscribers are able to choose between two weekly pick up options.

This season, we are pleased to announce ‘The Peak’ as our new location for the entire 19 week season! We appreciate their commitment to fostering wellness in our community, and we believe this new partnership highlights the idea of building wellness from the inside out. 

The midweek pick up option will now be located at The Peak, 1800 Benefis Court, from 430pm-6pm. The season starts June 7, and we’re looking forward to seeing you all at the farm stand soon!

The Peak Health and Wellness Center is pleased to partner with Groundworks Farm this summer as we provide a pickup location for fresh, locally grown produce.  Our 65,000 sq ft facility is located at 1800 Benefis Court, and has a large fitness floor, state-of-the-art fitness equipment, 3 pools, a hot tub, saunas, steam rooms, and so much more!  Stop in for a tour while you’re in the area.  We’d love to make you a part of our Peak family and help you reach your fitness and health goals.

Peak-Logo-Black

Introducing “My Season in a CSA”!

Every season, we swap recipes and food ideas with CSA (Community Supported Agriculture) members and Farmer’s Market-goers. We have been incredibly inspired by hearing how each household transforms our produce into fuel for their families. This season, we want to share that creativity by asking one of YOU to take us through the season as a member!

Enter: “My Season in a CSA”. This series will feature weekly posts from our guest blogger, walking us through their ‘fresh food lifestyle’ as a CSA member. She is creative, health conscious, and is always giving us drool-worthy accounts of her delicious culinary delights. Now, it’s time to share them with YOU!

Lyndsey JohnsonHi! My name is Lindsey. I am a teacher, a photographer, and a lover of food. I have been a CSA (Community Supported Agriculture) member since the very beginning of Groundworks Farm from their early beginnings to the current farming year. To me it was exciting to be able to buy local produce from a local! The farm has blossomed and transformed into a thriving supplier of seasonal produce as well as organic pork and beef. I am proud to be a shareholder.

I felt excited when Audra approached me about being the Groundworks Blog contributor for the 2017 farming season. I think she began to consider me as a likely candidate as I would excitedly approach her when I picked up my share weekly, and exclaim my fave creation of the previous week’s share. So, I guess she thought I would be the person to share my excitement on the blog to a greater audience!

So here’s my introduction to the blog. I’ll be sharing what I do with a farm share for the week, from culinary delights, green smoothies with all that kale, to sharing the delicious veggies with my border collie/aussie/produce testers. I hope you enjoy reading it!

Message me on Facebook “Lindsey Johnson” or you can reach me at lindseyaturner@yahoo.com by email. I look forward to hearing from you!

Spring for Fresh

The renewal and energy that emerges with the arrival of spring is both palpable and contagious.

IMG_0132
As fresh as it gets: Corn right off the plant!

This season, our efforts to spread the word about CSA are focused on the idea of cultivating a “fresh food lifestyle”. We recognize that our members are not choosing CSA as the most convenient route to source their weekly groceries, but are excited about how freshness can transform tastes on a plate, and the value of a local food system. Much like the excitement of spring, this mindset is contagious. Whether your commitment revolves around the appreciation of freshness, maintaining ties to sustainable agriculture, or a desire to maintain a local economy and community, we thank you.

Our hope is that this excitement and commitment continues to spread, as new opportunities to ‘grow’ local agriculture emerge and existing ones are bolstered by the anticipation of local eaters. After all, a fresh food lifestyle starts on the plate.

We’ll see you at the farm stand,

Audra & Eric

Read the rest of our  2017 spring newsletter!

Fort Shaw, Montana