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Week of January 13th – The rain continues

So I knew El Niño was on it’s way. We’ve been anticipating it and doing some major rain dancing over here on the farm for years. But I was really caught off guard last Wednesday by the extreme down pours we experienced while putting together the shares. We do work under cover of tents called Easy Ups, but they are far from water proof. I know the veggies enjoyed the rain, but apologies to anyone who received a wet fruit expansion or a soggy carton of eggs. We will be better prepared this coming week. Hope everyone has been enjoying the wet weather. It’s turned the farm into a mud pit, so make sure if you are coming to pick up your share here that you bring your mud shoes.

CSA contains:
BROCCOLI
CARROTS
GARNET YAMS from QUAIL H. FARMS
SATSUMA TANGERINES from GLEN ANNIE ORGANICS
LACINATO KALE
RED BEETS
BABY SPINACH
ITALIAN PARSLEY
NAPPA CABBAGE
GREEN LEAF LETTUCE
BIG BOX ADD: ROMAINE LETTUCE, CARROTS, SATSUMAS, RADISHES and ARUGULA

FRUIT EXPANSION INCLUDES: RASPBERRIES and BLACKBERRIES from our farm and SATSUMA TANGERINES from GLEN ANNIE ORGANICS

I’m going big on kale while it’s in it’s prime. Check out WHFoods.com so you can get the full run down on this super food. Cooking it gently can actually release more of the benefits, so here’s a bunch of yummy recipes to inspire you with some other ingredients from your share this week. Let us know what you make with your veggies. Tag #somethinggoodorganics on instagram and give us some inspiration too.

Sesame Kale Bowl

Ingredients: Serves 3
1 cup quinoa
1 tablespoon coconut oil/sesame oil
1/2 of a red onion
1 clove garlic, minced
3 cups kale, de-stemmed + torn
2 cups broccoli florets (about 1 small head)
4 ounces of tempeh, chopped/crumbled
2 tablespoons tamari/soy sauce
2 tablespoons water
juice from 1/2 – 1 lime, depending on your liking
1/2 tablespoon dijon mustard
1 teaspoon fresh ginger, minced (or powdered)
1/2 teaspoon black pepper
dash of red pepper flakes (optional)
2 tablespoons sesame seeds (black or white)
(Find the full recipe and directions here at THe Glowing Fridge)

Warm Beet Kale Bowl

Ingredients:
3 medium beets, washed, (peeled if not organic), chopped into bite size chunks
Half sweet onion, chopped
2 tbsp organic coconut oil or grapeseed oil
6 large kale leaves, washed, remove from stems, ripped into chunks
1/2 cup hemp seeds or cooked quinoa
1 tbsp balsamic vinegar
1 tbsp extra-virgin olive oil
Sea salt & ground black pepper to taste
Optional: Sprinkle goat cheese on top just before serving.
(Find the full recipe and directions here at Joyous Health)

Southwestern Kale Power Salad with Sweet Potato, Quinoa & Avocado Sauce

(Healthy kale and quinoa power salad with spicy sweet potato, black beans and creamy avocado sauce. This gluten-free (and easily vegan) salad packs well for lunch, too!)
Ingredients: Make 4 large salads
Quinoa and kale
1 cup quinoa
1 bunch kale, ribs removed and chopped into very small, bite-sized pieces
2 tablespoons olive oil
1 medium lime, juiced
½ teaspoon salt
Sweet potatoes
2 medium sweet potatoes (about 1½ pounds), sliced into small, ¼-inch cubes
2 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon smoked paprika
1½ teaspoons salt
Avocado sauce
2 avocados, sliced into long strips
2 limes, juiced
2 tablespoons olive oil
1 medium jalapeño, deseeded, membranes removed and roughly chopped
1 handful cilantro leaves
½ teaspoon ground coriander, optional
Salt, to taste
(Full recipe and directions here at Cookie and Kate)

ALSO – Check out this Chocolate Mint Green Smoothie Bowl. Yeah for KALE!

Nappa Noodles

(If you want to add a little greens in, chop up a big handful of spinach and toss it in at the end. Let the heat already built up by cooking the Nappa Noodles, wilt down the spinach. I’m sure grated carrot would be delicious too.)
Ingredients:
Salt
1 12 ounce package soba noodles or 1 pound whole wheat linguine pasta
1/4 cup vegetable oil
1 head napa cabbage (about 2 pounds), thinly shredded
1 cup frozen shelled edamame, thawed (broccoli would work great here)
1 bunch scallions, cut on an angle into 2-inch pieces
3 cloves garlic, chopped
1- 2 inch piece fresh ginger, grated or finely chopped
1/4 cup hoisin sauce
3 tablespoons soy sauce
Grated peel and juice of 1 lime
1 teaspoon coarse black pepper (1/3 palmful)
1/2 cup mint leaves, shredded
20 basil leaves
(Recipe and full directions here at Rachael Ray Mag)

JUICE FEAST CONTAINS:
SATSUMAS and LEMONS
CARROTS
GARNET YAMS from QUAIL H. FARMS
FUJI and GRANNY SMITH APPLES from CUYUAMA ORCHARD
LACINATO KALE
RED BEETS
BABY SPINACH
ITALIAN PARSLEY
NAPPA CABBAGE
ROMAINE LETTUCE