Week of February 15th

My dear Community,

With both of my boys home on a Monday morning I’ll keep this short. I just wanted to mention that sugar snap peas are coming into our CSA boxes this week. A half pound going into our Regular and Basic shares and a full pound in our Large shares. You can also purchase more here in our CSA store. We are still out in the poison oak, harvesting chanterelle mushrooms which will be in our mushroom mix this week. We’ll be connecting back with our usual provider, Golden State Papaya, in the next month to get some locally grown oyster mushrooms and more. Enjoy this winter bounty. All the food in our box this week has survived the past three months of extreme weather (for southern california living) and is bringing high vibrations to your plate. We’re also right in the midst of planting so many more delicious things for the spring time. There’s a lot of good fruits and veggies coming in the near future.

Be good to each other.

CSA Contains:
RADISHES
SUGAR SNAP PEAS
CARROTS
RED LEAF LETTUCE
CLEMENTINES from TIMBER CANYON RANCH
BABY SPINACH from SUNRISE ORGANICS
BABY BOK CHOI from SUNRISE ORGANICS
GREEN CABBAGE
FENNEL
LACINATO KALE
BIG BOX ADD: CARROTS, SUGAR SNAP PEAS, ROMAINE LETTUCE, BABY GOLDEN BEETS, BROCCOLI from COKE FARM

JUST the BASICS:
CARROTS
RED LEAF LETTUCE
BABY SPINACH
BOK CHOY
CLEMENTINES
SUGAR SNAP PEAS

JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
GREEN CABBAGE
CELERY
GOLDEN BEETS
FUJI APPLES
CILANTRO
BABY SPINACH
FENNEL
LACINATO KALE

FRUIT EXPANSION: CLEMENTINES + FUJI APPLES
LETTUCE of the WEEK: ROMAINE LETTUCE
MUSHROOM MIX: Wild Harvested Chantrelle Mushrooms

Shaved Snap Pea Salad with Goat Cheese and Dates

(Maybe I’m just a sucker for a goat cheese/date combo, but this looks delicious. This recipe could be a light lunch or the base to any protein)

Ingredients:
1 lb snap peas, thinly sliced at an angle
6 large medjool dates, roughly chopped (about ¾ cup)
¼ cup pistachios, roughly chopped
¼ cup mint leaves, loosely packed, finely chopped (about 10-14 leaves total)
2 oz goat cheese
Goat Cheese Dressing
2 oz goat cheese
¼ cup olive oil
1 Tbsp unfiltered, apple cider vinegar
¼ tsp sea salt
¼ tsp freshly ground black pepper
2 tsp honey
(Find the full recipe and inspiration here at The Modern Proper)

Baby Bok Choy Stir Fry

Ingredients:
3 baby bok choy, halved
4 ounces shiitake mushrooms, sliced
2 carrots, peeled and sliced
4 garlic cloves, peeled and sliced
¼ cup orange juice
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon cornstarch (or arrowroot powder)
2 tablespoons sesame oil
Water
Kosher salt
Sesame seeds, for garnish
(Find the full recipe and inspiration here at A Couple of Cooks)

Cabbage Stir Fry

Ingredients:
3 Tbsp avocado oil
1/2 medium-sized yellow onion, sliced
1 head green cabbage, sliced
4 large cloves garlic, minced
1 Tbsp fresh ginger, peeled and grated
1/2 tsp ground cumin
3 Tbsp liquid aminos, or coconut aminos, to taste
2 large carrots, grated
3 stalks green onion, chopped
(Find the full recipe and inspiration here at The Roasted Root)

Kale, Fennel and Apple Salad

Ingredients:
FOR THE VINAIGRETTE:
6 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
2 tablespoons champagne vinegar
kosher salt, to taste
1 bunch lacinato kale
1 cup thinly sliced cabbage
1 medium bulb fennel, cored and sliced (saving the fronds)
1 granny smith apple, cored and sliced thin*
1/2 cup coarsely chopped pistachios
freshly ground black pepper
1/4 cup shaved pecorino Calabrese cheese, or Parmesan
(Find the full recipe and inspiration here at Simply Scratch)

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