PLEASE NOTE WE WILL BE CLOSED DECEMBER 19-26. You do not need to put your account on hold, we’ve already done it for you. We will back the first week of January to kick off the New Year right.
This year we are raising money for the Lompoc Homeless shelter. Living here in Buellton I’ve realized there is plenty of need for fresh vegetables for our neighbors up in Lompoc. Your donation will help bring them fresh salads through the end of the year. AND we will match any amount of money you’d like to contribute dollar for dollar.
It’s been an odd growing season around the holidays this year. Our beans frosted, our parsley didn’t come up and it’s too warm on the other side to start Brussels sprouts this early. I know those are things we like to have on our holidays tables. But we have PLENTY of fresh, vibrant veggies and will keep you stocked with everything that is good from the farm. I am so thankful for our community and support we receive year round that continues to let us thrive.
CSA Contains:
BUTTERNUT SQUASH
CELERY
PERSIMMONS from FRECKER FARMS
FENNEL
YELLOW ONIONS
RED LEAF LETTUCE
RED CHERRY TOMATOES
RED BEETS
CARROTS
RED CHARD
BIG BOX ADD: CARROTS, ROMAINE LETTUCE, GARNET YAMS, FUJI APPLES, RED TOMATOES
FRUIT EXPANSION: STRAWBERRIES from SUNRISE ORGANICS and FUJI APPLES from CUYAMA ORCHARDS
JUICE FEAST:
LACINATO KALE
CELERY
CUCUMBERS
FENNEL
RED BEETS
ROMAINE LETTUCE
FUJI APPLES from CUYAMA ORCHARDS
RED TOMATOES
CARROTS
RED CHARD
Stuffed Butternut Squash with Quinoa, Kale, Cranberries, and Chickpeas
Ingredients:
2 medium butternut squash — about 2 1/2 pounds each
2 teaspoons olive oil — divided
3/4 cup quinoa
1 1/2 cups low sodium vegetable broth — or chicken broth
1 bunch kale — stems removed and chopped (about 6 lightly packed cups)
2 cloves garlic — minced
1 teaspoon dried oregano
1/2 teaspoon kosher salt — plus additional for roasting squash
1/2 teaspoon black pepper — plus additional for roasting squash
1 can chickpeas — (15 ounces), rinsed and drained
Zest of 1 orange — plus 1 tablespoon fresh orange juice
1/3 cup reduced sugar dried cranberries
Grated Parmesan cheese — or crumbled feta cheese, optional
(Find the full recipe and details here at Well Plated)
Roasted Fennel, Mushroom and White Bean Brown Rice Gratin
Ingredients:
3 Tbs + 2 tsp Extra Virgin Olive Oil
2 Large Fennel Bulbs with Fronds
1 C Short Grain Brown Rice, 3 C Cooked
12 oz Crimini Mushrooms, stems removed and sliced
1 C Yellow Onion, diced
15 Oz White Beans (Cannellini) drained and rinsed
1 1/2 C Gruyere, grated
2 Lemons one zested and juiced, the other for service
1/3 C Vegetable Broth* (see note)
Sea Salt and Fresh Ground Pepper
1/3 C Breadcrumbs (Gluten Free if Needed)
1 Tbs Dijon Mustard
2 Tbs Fresh Grated Parmesan Cheese** (see note)
(Find the full recipe and details here at Vanilla and Bean)
Best Paleo Stuffing (Gluten-Free, Grain-Free)
Ingredients:
2 tablespoons ghee or avocado oil or coconut oil
3 cups onion diced
2 cups celery diced
1 cup mushrooms diced
1 cup apple cored and diced
¼ cup dried cranberries or dates, chopped
¼ cup flat-leaf parsley chopped
4 teaspoons poultry seasoning
½ teaspoon salt
½ teaspoon black pepper
2 cups almond flour
3 eggs whisked
(Find the full recipe and directions here at 40 Aprons)
Oven-Roasted Fresh Tomato Sauce Recipe
Ingredients:
Fresh vine-ripened tomatoes
Garlic cloves, minced
Chile peppers
Onions
Fresh herbs of your choice (such as basil, rosemary, oregano, thyme)*
1/4 to 1/2 cup extra-virgin olive oil
Coarse salt and freshly-ground black pepper
(Find the full recipe and inspiration here at Whats Cooking America)