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CSA and Juice Feast for September 3rd

We are back in school! St. Raphael, Mountain View, Cold Spring Elementary and Westmont to be specific. If you have picked up your CSA box here in the past or want to pick up your share here in the upcoming weeks, please log into your account and change your pick up location. Feel free to email me with questions.
Have you ever visited Scarlett Begonia, a delicious restaurant downtown Santa Barbara? We happen to be very close family friends and we sell the same bread, muffins, scones and biscuits through our CSA program. All bread is made fresh the night before you receive it and is made right here in town. Consider purchasing from Deux Bakery for all your bread needs.
Casitas Valley Creamery will be back up and running soon and we will be offering their new line of fresh cheeses, with their aged cheeses following close behind.
Last, but not least – our chickens! We are only getting about 12 dozen per week with our latest loss in population. Our egg subscriptions are maxed out and that’s why you do not see eggs posted in our CSA store at the current time. Subscribing to our eggs means you get priority on the dozens. We have 30 more chick-letts up and coming so please keep an eye out for more eggs in the store.

CSA for September 3rd contains:
CILANTRO
CARROTS
ROMAINE LETTUCE
CUCUMBERS
RED BELL PEPPERS
RED TOMATOES
CROOKNECK SQUASH
CANARY MELON
LACINATO KALE
LEEKS
BIG BOX ADD: YELLOW CHERRY TOMATOES from FRECKER FARMS, RED LEAF LETTUCE, BLUE LAKE GREEN BEANS, GREEN PLUMS from GARCIA FAMILY FARMS, CARROTS

Chilled Thai Squash Soup with Yogurt and Cilantro

Ingredients:
2 tablespoons vegetable oil
2 cups chopped onions (sub leeks here)
2 large garlic cloves, chopped
1 teaspoon Thai red curry paste
1 teaspoon curry powder
1 pound yellow crookneck squash, trimmed, cut into 3/4- to 1-inch pieces
2 cups (or more) vegetable broth
1 cup canned unsweetened regular or light coconut milk
Plain nonfat yogurt
Chopped fresh cilantro
Chopped avocado
Directions:
Heat oil in heavy large saucepan over medium-high heat. Add onions and sauté until soft and golden, about 5 minutes. Add garlic; stir 1 minute. Add curry paste and curry powder; stir 20 seconds. Add squash and sauté 1 minute. Stir in 2 cups broth and coconut milk and bring to boil. Reduce heat to medium and boil gently until squash is soft, 10 to 12 minutes. Cool slightly.
Working in batches, puree soup in blender until smooth. Season with salt and pepper. Transfer soup to medium bowl and chill until cold, about 2 hours. Thin with more broth, if desired.
Ladle soup into bowls. Spoon dollop of yogurt into center of soup in each bowl. Sprinkle with chopped cilantro and avocado and serve.
(Recipe from Bon Appetit)

Mushroom Kale Lasagna Rolls

Ingredients:
10 (9 oz dry) lasagna noodles, cooked
2 1/2 cups marinara sauce
5 cups kale, stems removed, chopped fine
8 oz mushrooms, chopped fine
1 tsp olive oil
2 cloves garlic, chopped
15 oz part skim ricotta cheese (I like Polly-o)
1/2 cup grated Parmesan cheese
1 egg, whisked
salt and fresh pepper
3 oz (10 tbsp) part-skim mozzarella cheese, shredded
Directions:
Preheat oven to 350°. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish. Place kale in a food processor and pulse a few times until chopped.
In a large saucepan, heat oil over medium heat. Add garlic and sauté until golden, about a minute. Add kale, salt and pepper and sauté about 5 minutes. Add mushrooms to the pan, cook until soft, an additional 5-6 minutes. Adjust salt and pepper. Combine cooked kale, mushrooms, ricotta, Parmesan cheese, egg, salt and pepper in a medium bowl.
Place a piece of wax paper on the counter and lay out cooked lasagna noodles. Make sure noodles are dry. Take 1/3 cup of mushroom kale mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles. Makes 10 rolls. Serve with extra sauce on the side.
(Recipe from Skinny Taste)

Fresh Salmon Panzanella Salad

(Beautiful and healthful, this bread salad makes an ideal one-dish dinner.)
Ingredients: Serves 4-6
1 1/2 pounds boneless salmon fillet
8 tablespoons olive oil, divided
1/2 teaspoon sea salt
1/4 teaspoon coarsely ground black pepper
2 to 3 sprigs fresh dill weed
1 medium onion, sliced thinly vertically
1/2 pound green beans, trimmed, snapped into halves
1 pint cherry tomatoes, cut into halves (or 2 big red tomatoes)
1 cucumber, chopped into bite size pieces
4 ounces spring lettuces
1 baguette, or 3-4 pieces whole wheat bread, cut or torn into bite-sized pieces
3 tablespoons red wine vinegar
1/2 teaspoon dry mustard
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1/2 cup fresh basil leaves, divided: 1/4 cup chopped, 1/4 cup slivered (chiffonade)
Directions:
Heat broiler to low. Coat salmon with 1 tablespoon olive oil, and sprinkle with salt and black pepper. Place fresh dill across the top of fillet. Broil 5 to 7 minutes—you want the fish to be cooked medium so that it will easily flake, but not be dry. Remove from oven and let cool. If there is skin on the fillet, remove and discard.
Bring lightly salted water to a boil in a small skillet. Add green beans and cook until tender-crisp, about 3 minutes. Plunge green beans into an icy bath to set bright green color and stop cooking. Drain well and place into a large salad bowl.
Using the same skillet, heat 1 tablespoon olive oil. Sauté onions until caramelized. Cool and spoon over green beans. Add tomatoes, cucumber lettuces and bread pieces.
Place vinegar, dry mustard, salt, pepper, chopped basil leaves and remaining 6 tablespoons olive oil in a jar with a lid. Seal and shake vigorously. Pour over salad mixture and toss. Add flaked salmon and basil slivers. Toss gently and serve.
(Recipe adapted from Care 2)

JUICE FEAST Contains:
BABY SPINACH from FRECKER FARMS
CARROTS X2
PARSLEY/MINT
ROMATINE LETTUCE
CUCUMBERS
RED TOMATOES
RED BELL PEPPERS
LACINATO KALE
CELERY
FENNEL
*ALWAYS INCLUDES LEMONS as weather permits