Rain and more rain. Such a beautiful thing. We can’t plant anything in the muddy ground and we are loosing crops that are flooding in certain areas. We are getting our butts kicked by these recent storms, but I don’t care because we need the rain! In 3ish months you may get a box full of strawberries and cherry tomatoes due to our lack of variety though 😀 We are lucky to be surrounded by organic farms and I will do my best to make sure to keep the veggies coming.
If you stumble upon an aphid on your Brussels make sure to thank a farmer for not using chemicals on your food.
You can simply trim off the areas where you see them, or remove more leaves until you’ve reached a layer where they are no longer present
Or if after trimming and removing a few leaves there are still some aphids and it seems a waste to cut away more sprout to remove them, use a soft-bristle brush under a little running water to clean remaining aphids out of the crevices.
CSA Contains:
CARROTS
RED TOMATOES
RED BEETS
BUNCHED SPINACH
LEEKS
ROMANESCO CAULIFLOWER from FRESH VENTURE FARMS
RED LEAF LETTUCE
LACINATO KALE
BRUSSELS SPROUTS from ALANCANTAR ORGANICS
ITALIAN PARSLEY
BIG BOX ADD: YELLOW CHERRY TOMATOES, CARROTS, ROMAINE LETTUCE, FUJI APPLES from CUYUAMA ORCHARDS, FENNEL
FRUIT EXPANSION: BLUEBERRIES from CENTRAL WEST PRODUCE and FUJI APPLES
JUICE FEAST:
CARROTS
RED TOMATOES
RED BEETS
BUNCHED SPINACH
FUJI APPLES
GREEN CABBAGE
ROMAINE LETTUCE
LACINATO KALE
FENNEL
ITALIAN PARSLEY
Mushroom Soup
Ingredients:
500g of white button mushrooms (or any other kind)
2 onions (peeled and diced)
1 bunch of fresh parsley (chopped)
5-6 sprigs of fresh thyme (or 2 tbsp dried thyme)
3 cups of water
1 can of coconut milk
Salt, Pepper
Optional: 50 ml white wine
(Find the full recipe and details here at Delight-Fuel)
Little Green Goddess Soup
Ingredients:
1 Tablespoon of Coconut Oil
1 Large White Onion
2 Cloves of Garlic
1 & 1/2 Teaspoons of Cumin
Pinch of Coarse Salt
350g of Broccoli (sub cauliflower here)
100g of Kale
100g of Spinach
1L of Veg/Chicken Stock
200ml of Coconut Milk
Topping: Tahini, Coconut Milk, Toasted Nuts & Seeds
(Find the full recipe and details here at The Little Green Spoon)
Roasted Beet Noodles Over Quinoa with Parsley Pesto
Ingredients:
2 large beets, peeled, spiralized on Blade C using the Inspiralizer, noodles trimmed (or chopped into matchsticks)
2 tablespoons extra virgin olive oil
2 cups cooked quinoa (This recipe also shows you how to make Perfectly Cooked Quinoa)
For the pesto:
2 cups fresh Italian flat leaf parsley leaves, packed
¼ cup of pine nuts (sub almonds, cashews, walnuts..ect.)
¼ cup of extra virgin olive oil
¼ teaspoon fine sea salt (or more to taste)
¼ teaspoon ground black pepper
1 large clove of garlic
(Find the full recipe and directions here at Eating by Elaine)
Roasted Whole Cauliflower w/Herbed Tahini Cream
Ingredients:
SUNFLOWER ROMESCO:
½ cup toasted sunflower seeds
2 roasted red peppers
2 cloves of garlic, chopped
1 teaspoon smoked paprika
¼ teaspoon cayenne pepper
2 tablespoons sherry OR apple cider vinegar
1 tablespoon tomato paste
small handful flat parsley leaves
sea salt and ground black pepper, to taste
scant ½ cup virgin olive oil
HERBED TAHINI CREAM:
¼ cup fresh lemon juice
2 garlic cloves, peeled
1 teaspoon maple syrup
½ teaspoon sea salt, plus more to taste
½ cup parsley leaves, loosely packed
2 green onions, chopped
1 sprig rosemary, leaves removed
½ cup tahini (I like Soom brand)
â…“ cup ice water, plus extra
CAULIFLOWER:
1 medium-large head of cauliflower (2 lbs), leaves removed
1 tablespoon olive oil
sea salt and ground black pepper, to taste
(Find the full recipe and direction here at The First Mess)
Brussels and Kale Salad
Salad Ingredients:
1 pound Brussels sprouts
1 pound kale
1 cup walnuts
2/3 cup grated Parmesan
Dressing Ingredients:
1/4 cup fresh lemon juice (from about 2 lemons)
1/4 cup olive oil
1 Tbsp Dijon mustard
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
(Find the full recipe and details here at The Dessert Dietitian)