Uncategorized

Week of June 10th

Cindy Dollar is cooking up some Coconut Seed Granola in her kitchen in Goleta. She also has some outstanding cran-almond chocolate and peanut butter chocolate cookies that are baked to order.
I took some of our strawberries and made some ridiculous jam. It’s in the CSA store if you’d like to try it out. I’ve finally made the big move up to Buellton onto our new property. A bittersweet goodbye to Goleta, which will always have my heart, and an open mind to all the wonderful things that will come in our new home. As soon as we are settled the canning will commence and we will be able to offer all sorts of new delicious things from the farm. We plan on getting goats and pigs and look forward to planting a fruit orchard in the new year. I hope everyone had a great weekend! Enjoy all the goodness for our farm in your share.

CSA Contains:
RED CHERRY TOMATOES
YELLOW ZUCCHINI
FRESH DILL
SUGAR SNAP PEAS
ROMAINE LETTUCE
STRAWBERRIES
PIXIE TANGERINES from SOMMERS RANCH (change of plans. we are gapping in cucumbers this week. see the according recipe below.
LACINATO KALE
RED ONIONS
CARROTS
BIG BOX ADD: GREEN BEANS, CARROTS, STRAWBERRIES, RED & YELLOW CHERRIES from Nicholas Family Farms, RED LEAF LETTUCE

Fruit Expansion: Strawberries and Cherries from Nicholas Family Farms

Baked Kale Mac-and-Cheese
Ingredients: 4-6 servings
Make a béchamel by melting:
1 Tbsp. unsalted butter in a small saucepan over medium heat. Whisk in
1 Tbsp. all-purpose flour and cook for 1 minute. Gradually whisk in
1 cup whole milk and cook, whisking, until mixture thickens and coats the back of a spoon, about 5 minutes. Blanch leaves from
1 head of kale and purée in a blender or food processor until smooth. Stir kale into béchamel sauce. Boil 2 cups elbow macaroni; drain. Transfer to an 8x8x2″ baking dish and pour sauce over. Sprinkle with a mixture of breadcrumbs and grated Parmesan. Bake in a 375° oven until warmed through and browned on top, about 25 minutes.
(Visit Bon Appetit for further instructions)

Spicy Zucchini and Tomato Tacos

Ingredients: Serves 4
1 tablespoon olive oil
2 medium zucchini, sliced
2 cloves garlic, minced
1 teaspoon paprika
1 teaspoon oregano
1/8 teaspoon chili powder
red chili pepper flakes to taste
freshly-ground sea salt and pepper to taste
8 medium (or 12 small) whole wheat or corn tortillas
2 medium heirloom tomatoes, sliced (or use sweet red cherry tomatoes)
1/4 cup fresh cilantro, de-stremmed and chopped
1 avocado, pitted, skinned, and sliced
1/4 red onion, thinly sliced
(For the complete recipe visit In Sonnets Kitchen)

Baked Marinated Salmon with Mustard Dill Sauce

Ingredients: Serves 4
Dill Marinade
3 tablespoons fresh lemon juice
1½ tablespoons extra virgin olive oil
3 tablespoons chopped fresh dill
Sprinkle of salt and freshly ground pepper
4 skinless center-cut salmon fillets, about 6 ounces (180 g) each, rinsed and patted dry with paper towels
Mustard-Dill Sauce
2 tablespoons Dijon mustard, or to taste
2 teaspoons whole-grain Dijon mustard, or to taste
¼ cup (60 ml) fat-free sour cream
1 teaspoon extra virgin olive oil
3 tablespoons finely chopped fresh dill
Pinch of sugar
Salt and freshly ground pepper, to taste
(For full recipes and directions please visit Calories in, Calories out)

Kale, Avocado, Tangerine, and Sesame Salad
Ingredients:
3 heaping cups clean and well-chopped kale
1/2 tablespoon olive oil
pinch of salt
3 heaping cups clean and well-chopped romaine lettuce
2 tangerines, peeled and divided into segments
1 large ripe avocado, sliced
1 1/2 tablespoon black sesame seeds
3 tablespoons rice wine vinegar
2 tablespoons sesame oil
1 tablespoon soy sauce
1 teaspoon honey
fresh cracked black pepper, to taste
coarse sea salt, to taste
(For full directions visit Joy the Baker)

Juice Feast Includes:
RED TOMATOES
ITALIAN PARSLEY and MINT
GREEN CURLY KALE
ROMAINE LETTUCE
STRAWBERRIES
CUCUMBERS
LACINATO KALE
FUJI APPLES from HAAS FARMS
CARROTS x2
RED BEETS