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Week of August 18th

My dear community,

As summer winds down, we’re thinking about new plantings such as cabbage and brussels sprouts. We tend to be 3 months out to keep things going regulalry. Staples such as carrots and lettuce are planted weekly to keep them in rotation and in your box. If you’ve ever kept a garden you can relate – on our scale it’s an incredible amount of work done by people who work upwards of 50+ hours every week. The farm starts to bustle with activity at around 6 am and it doesn’t stop until at least 4:30, though sometimes 6 pm. The farm itself never quits and I have sincere gratitude and am constantly humbled by the amount of work that goes into growing our food. Weeks of preparation in the fields makes our 12 hour day of packing and delivering on Wednesdays seem minimal. Enjoy!

Be good to each other.

CSA Contains:
MIXED COLORED POTATOES
RED TOMATOES
RASPBERRIES
A MELON – variety will be picked when we harvest today
CARROTS
ROMAINE LETTUCE
CELERY
LACINATO KALE
GREEN ZUCCHINI
RED PEPPERS
BIG BOX: HEIRLOOM TOMATOES, CARROTS, RED LEAF LETTUCE, YELLOW ONIONS, BROCCOLI

JUST the BASICS:
ROMAINE LETTUCE
CARROT
RED TOMATOES
GREEN ZUCCHINI
RED BELL PEPPERS
A MELON

FRUIT EXPANSION: BLACKBERRIES and STONE FRUIT
LETTUCE of the WEEK: RED LEAF

JUICE FEAST:
CELERY
BLACKBERRIES
WATERMELON
CARROTS
ROMAINE LETTUCE
CELERY
LACINATO KALE
RED PEPPERS
ITALIAN PARSLEY

Celery Salad with Lentils, Dates and Almonds

Ingredients:
1 ½ cups cooked, cold lentils ( ¾ cup dry)
6–8 celery stalks, thinly sliced at a diagonal, save the leaves ( 4 cups sliced)
8 Medjool dates, finely chopped
3 green onions, sliced at a diagonal
½ cup toasted slivered ( or macrona) almonds
¼ cup shaved pecorino (or parmesan) cheese ( optional, but tasty)
Dressing:
¼ cup olive oil
3 tablespoons lemon juice
2–3 teaspoons honey or maple
1 teaspoon cumin seeds, toasted, crushed (or use ground cumin)
salt and pepper to taste
aleppo chili flakes, to taste (or regular chili flakes)
(Find the full recipe and directions here at Feasting at Home)

Detoxifying Green Goddess Soup – With Spring Garlic and Tahini

Ingredients:
2 cups chopped spring garlic (about 5 to 6 large stalks) – sub dried garlic – but potentially less as the flavor is more potent
4 cups chopped spring onion (about 1 to 2 large onions)
1/4 cup butter
1 tablespoon coriander, ground
1 tablespoon cumin, ground
2 teaspoons salt
1 teaspoon pepper
6 cups chicken stock
4 cups chopped celery (about one bunch)
8 cups chopped chard or other dark leafy greens
6 cups chopped broccoli (about 2 crowns)
1 cup chopped cilantro (about 1 bunch)
For the Tahini Sauce
2 tablespoons tahini
2 tablespoons lemon juice
1 teaspoon salt
1/4 cup water
(Find the full recipe and directions here at Butter for All)

Thai Zucchini Noodles with Sesame Almond Ginger Sauce

Ingredients:
Sesame Almond Ginger Sauce
1/4 cup unsweetened creamy almond butter
3 tablespoon coconut aminos
2 tablespoons fresh lime juice
1 tablespoon sesame oil (or avocado oil)
1 tablespoon avocado oil (or more sesame oil)
2 tablespoons pure maple syrup
2 teaspoons fresh ginger, peeled and grated
1/4 teaspoon red pepper flakes, optional
1/8 teaspoon sea salt , to taste
Thai Zucchini Noodles
1 tablespoon avocado oil
3 cloves garlic, minced*
1 red bell pepper, cut into match sticks
2 cups red cabbage, thinly sliced
3 medium zucchini squash, spiralized
2 large carrots, peeled and grated
For Serving:
1/3 cup raw cashews
1 lime, cut into wedges
1/3 cup fresh cilantro , or basil, chopped
2 teaspoons black sesame seeds
(Find the full recipe and directions here at The Roasted Root)

Breakfast Kale and Potato Sheet Pan

Ingredients:
1 1/2 pound Yukon Golden potatoes (cut into 3/4 inch pieces)
1 large onion (chopped)
3 cloves garlic (chopped)
3 tablespoons extra virgin olive oil
1 1/2 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon coarse salt
1/2 teaspoon black pepper
4 cups chopped kale
8 large eggs
4 green onion (thinly sliced)
Chopped fresh parsley
(Find the full recipe and directions here at Healthy Little Peach)