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Week of November 30th

WE WILL BE CLOSED DECEMBER 21ST-29TH. NO CSA BOXES WILL BE AVAILABLE THOSE TWO WEEKS. YOUR ACCOUNT HAS BEEN PLACED ON HOLD ALREADY.

We had a lot of fun last week donating boxes to the Food Bank and to the Organic Soup Kitchen. Thanks to everyone who donated to our cause. Here are a few pictures of me and Samuel making deliveries.

I hope you had a great Thanksgiving as well. So much to be thankful for.

CSA CONTAINS:
CAOROTS
RED BEETS
GREEN KALE
GREEN LEAF LETTUCE
BUNCHED SPINACH
DANDELION GREENS
RED TOMATOES
GARNET YAMS from QUAIL H. FARMS
GREEN ZUCCHINI
LEEKS
BIG BOX ADD: RED LEAF LETTUCE, CARROTS, RED CHERRY TOMATOES, BROCCOLI, RED BELL PEPPERS

FRUIT EXPANSION CONATINS: FUYU PERSIMMONS from VINCENT FARMS and FUJI APPLES from CUYAMA ORCHARDS

Beet Hippie Bowls with Horseradish Cream

Ingredients:
1 1/2 cups prepared red quinoa
3 large beets, peeled and sliced into half moons
1 bunch young carrots, sliced in half lengthwise
3 handfuls kale, roughly torn
2 tablespoons fresh thyme leaves, divided
1 tablespoon extra virgin olive oil, divided
salt and pepper
HORSERADISH CREAM
1/2 cup raw unsalted cashews, soaked for 2 – 24 hours
1/2 cup full fat coconut milk (add 1/4 cup more for a runnier dressing)*
2 tablespoons lemon juice
2-4 tablespoons freshly grated horseradish (add gradually and test for spiciness)
2 tablespoon fresh flat leaf parsley, roughly chopped
1 clove garlic
1/4 teaspoon black pepper
1/4 teaspoon sea salt
(Find the full recipe and details here at The Mostly Vegan)

Marinated Chickpeas with Quinoa and Dandelion Greens

Ingredients
Grated zest of 1 lemon, plus 2 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley leaves
1 can (15 ounces) chickpeas, drained and rinsed
Coarse salt
Red-pepper flakes
1/2 cup almonds, toasted and chopped
1/2 cup cooked quinoa
2 scallions, trimmed and thinly sliced (about 1/4 cup)
6 ounces cherry tomatoes, halved (about 1 cup)
1/2 bunch dandelion greens, stalks cut into 1-inch pieces, leaves torn (about 4 packed cups leaves and stalks)
(Find the full recipe and details here at This Mamma Cooks)

Barbecue Lentil Stuffed Sweet Potatoes

Ingredients:
4-5 medium sweet potatoes
1 cup dry lentils
2 teaspoons olive oil
1 medium yellow onion, chopped
½ cup carrots, chopped
2 cloves garlic, minced (about 1 teaspoon)
1 batch Healthy Barbecue Sauce (see below), or 1 cup store-bought barbecue sauce
Avocado sauce (optional):
½ avocado
⅓ cup unsweetened almond milk
½ teaspoon hot sauce
½ teaspoon salt
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon black pepper
(Find the full recipe and details here at Emilie Eats)

JUICE FEAST INCLUDES:
CAOROTS
RED BEETS
GREEN KALE
ROMAINE LETTUCE
BUNCHED SPINACH
DANDELION GREENS
RED TOMATOES
GARNET YAMS from QUAIL H. FARMS
CELERY
RED BELL PEPPERS