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Week of August 4th

My dear community,

Strawberries have taken a hit with the heat. If you’ve received them in the last few weeks you know they’ve been softer and seem to deteriorate within hours of being picked. So we happily offer big, juicy blackberries. Peaches are winding down as well. Some of the main seasonal varieties we have ripen all at once then seem to be over in a blink of an eye. I’m hoping that the majority of peaches arrive at their final destination in pristine condition. Please treat your box as precious cargo to protect summer produce. Sweeter fruits and veggies mold quickly in these warmer temperatures as well.

We’re offering potatoes in our CSA this week which are a step above and beyond the store bought potato. We definitely focus a lot of time tending to our soil. Making sure to rebuild it after every harvest by rotating crops, adding compost back and letting the soil rest with cover crops during the winter. You can taste the love in these potatoes along with their rich nutrient profile. They’re high in fiber and complex carbohydrates that feed the good bacteria in your gut.

All of the animals on the farm keep us very busy. It’s been bustling with new piglets born under the full moon. We adopted a few donkeys to guard the cows (apparently they’re great guardians) and a few more goats to clear brush. We also have a few nubian goats that are five months old now. The 200+ chickens grazing around their pasture are in the mix as well. One of the best parts of having all these animals is that they happily eat any leftover scraps from the farmers markets and the farm in general. Hope this explains my delays in answering emails!

Be good to each other.

CSA Contains:
RED TOMATOES
MOUNTAIN MAGIC TOMATOES
BLACKBERRIES
CARROTS
RED BELL PEPPERS
GREEN ZUCCHINI
GREEN LEAF LETTUCE
YELLOW ONIONS
PEACHES
RED POTATOES
BIG BOX ADD: ROMAINE LETTUCE, CARROT, CANTALOUPE, GREEN BEANS, COLLARD GREENS

Just the Basics:
RED TOMATOES
BLACKBERRIES
CARROTS
RED BELL PEPPERS
GREEN ZUCCHINI
GREEN LEAF LETTUCE

JUICE FEAST:
BLACKBERRIES
CARROTS
RED BELL PEPPERS
APPLES
PEACHES
HASS AVOCADOS
LACINATO KALE
ITALIAN PARSLEY
CUCUMBERS

FRUIT EXPANSION: BLACKBERRIES and PEACHES
LETTUCE of the WEEK: ROMAINE

Roasted Potato & Chickpea Salad with Tahini Dressing

Ingredients:
2 medium or 4 small potatoes, thinly sliced
1 cup chickpeas
1 tablespoon olive oil
1/4 teaspoon fine grain sea salt
6 cups greens of choice (Spring mix, spinach, kale, romaine)
Nutritional yeast for topping (optional)
Dressing
2 tablespoons tahini
1 tablespoon white wine vinegar
2 tablespoons water + more as needed
1 garlic clove, grated
(Find the full recipe and directions here at Nourished by Caroline)

Easy Turkey and Zucchini Skillet

Ingredients:
1 lb lean ground turkey, Can use lean ground beef if preferred.
1 tsp salt
1/2 tsp black pepper
1/2 tsp chili powder
1/2 tsp dried oregano
1/4 tsp paprika
1 tsp garlic, minced
VEGGIES
1 1/2 tbsp olive or avocado oil
2 medium zucchini, cubed
1 bell pepper, any color, cut into 3/4 inch pieces (close to same size as zucchini)
1/2 white or yellow onion, cut into 3/4 inch pieces (close to same size as zucchini)
1/2 tsp salt
1/2 tsp garlic powder
1/2 tbsp onion powder
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp paprika
1/4 tsp black pepper
1/2 cup water
2 tbsp tomato paste
5 oz fresh baby spinach
(Find the full recipe and inspiration here at The Whole Cook)

Crash Potatoes

Ingredients:
12whole new potatoes (or other small round potatoes)
3 tablespoons olive oil
kosher salt to taste
black pepper to taste
rosemary (or other herbs of choice) to taste
(Find the full recipe and inspiration here at Just a Pinch)

Creamy Roasted Red Pepper Tomato Soup

Ingredients:
2 large red bell peppers (left whole)
1 28-ounce can crushed or peeled tomatoes in juices
1 6-ounce can tomato paste
1 cup water (sub up to half with extra coconut milk for creamier soup)
1 14-ounce can light coconut milk (use full fat for creamier soup)
1 1/2 Tbsp dried dill (or sub 3 Tbsp (5 g) minced fresh dill per 1 1/2 Tbsp dried)
1 Tbsp garlic powder
1 tsp dried basil (or sub 2 tsp minced fresh basil per 1 tsp dried)
1/2 tsp each sea salt and black pepper
3-4 Tbsp coconut sugar (or stevia to taste)
1 pinch red pepper flake (optional // for heat)
FOR SERVING optional
Croutons
Sliced tomatoes
Fresh dill
Full-fat coconut milk
Crispy baked chickpeas
Nutritional yeast or Vegan Parmesan Cheese
Black pepper
(Find the full recipe and directions The Minimalist Baker)