My dear Community,
These winter months always feel the toughest on the farm. We’ve picked through the majority of our fall plantings and with the rain creating stagnant mud along with cold days, the crops don’t seem to want to grow. We’ll be supplementing from neighbors to help fill the CSA boxes this week. You might see gaps in our produce come March as well. When the sun is shining it’s easy to forget about the monumental rainstorm that filled our reservoirs overnight. But crops can’t be planted until a tractor can get into the fields and so we came to a standstill for a while. Winter time is still such a delicious time though and we have heads of red cabbage, crunchy bunches of broccoli and tender leaves of spinach for you this week.
A reminder to Mesa neighborhood members that we’ve partnered with Lighthouse Coffee as a pickup location. It only costs $1 to pick up there. The deliveries are expected to be dropped around 3pm and you can pick up any time after that on your delivery day. Feel free to email us with any questions.
Be good to each other.
CSA Contains:
YELLOW ONIONS from FINLEY FARMS
BROCCOLI from LAKESIDE ORGANIC GARDENS
BOK CHOI from SUNRISE ORGANICS
CARROTS
ROMAINE LETTUCE
FENNEL
GREEN CURLY KALE
RED CABBAGE
BUNCHED SPINACH
CILANTRO
BIG ADD: CARROTS, GREEN LEAF LETTUCE, COSMIC CRISP APPLES from CUYAMA ORCHARDS, BRUSSELS SPROUTS, tbd
JUST the BASICS:
CARROTS
ROMAINE LETTUCE
RED CABBAGE
BROCCOLI
BOK CHOI
BUNCHED SPINACH
JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
GREEN CABBAGE
CELERY
CUCUMBERS
FUJI APPLES
CILANTRO
BUNCHED SPINACH
FENNEL
LACINATO KALE
FRUIT EXPANSION: ASIAN PEARS + FUJI APPLES
LETTUCE of the WEEK: GREEN LEAF LETTUCE
MUSHROOM MIX: WILD HARVESTED CHANTRELLES
Spicy Cashew Chickpea Broccoli Salad with Ginger Peanut Dressing
Ingredients:
1 (15 ounce) can chickpeas, rinsed and drained
1 medium head broccoli, VERY finely chopped into bite sized pieces (3-4 cups VERY FINELY diced)
2-3 cups packed shredded red cabbage
1 cup shredded carrots
1 red bell pepper, diced
1/3 cup diced green onions (mostly green part)
1 jalapeno, seeded and finely diced
1/2 cup chopped fresh cilantro
For the dressing:
¼ cup natural creamy peanut butter
2 1/2 tablespoons low sodium gluten free soy sauce or coconut aminos
1 tablespoon honey (or pure maple syrup to keep vegan)
1 tablespoon rice vinegar
1 tablespoon sesame oil (or sub olive oil)
1-2 teaspoons fresh grated ginger
1 clove garlic, finely minced
Optional: ¼ teaspoon red cayenne pepper, plus more if you like it extra spicy!
2 tablespoons warm water, to thin dressing
To garnish:
½ cup roasted cashew halves (honey roasted or a fun flavor is yummy)
(Find the full recipe and inspiration here at Ambitious Kitchen)
Braised Bok Choy, Leek and Spinach Rice Bowl with Poached Egg
Ingredients:
1 1/2 cup leeks [sub yellow onion – not exactly the same but close]
4 bunches of baby bok choy; clean and then cut off bottom, allow stalks to be separated.
2 cups packed spinach
2 Tablespoons olive oil
2 Teaspoons chopped garlic
6 Tablespoons soy sauce
2 Teaspoons sesame oil
1/2 Teaspoon red pepper flakes (additional for garnish)
1/2 Teaspoon fresh lemon zest
2 Tablespoons water
3 cups cooked jasmine rice
2 poached eggs
(Find the full recipe and inspiration here at The Wooden Skillet)
Balsamic Roasted Cabbage Steaks
Ingredients:
1 head red cabbage
FOR THE BALSAMIC GLAZE
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon dijon mustard
1 clove garlic, minced
1/2 teaspoon honey
salt and fresh ground pepper, to taste
dried parsley, for garnish
(Find the full recipe and inspiration at Diethood)
Parmesan Pistachio Kale Salad
Ingredients:
2 bunches kale leaves removed from stems and chopped (sub one bunch spinach)
1/2 tablespoon olive oil
1/4 cup roasted pistachios chopped
1/4 cup shaved parmesan cheese
CREAMY PARMESAN DRESSING
1/2 cup finely grated parmesan cheese
3 tablespoons greek yogurt
1 garlic clove
1 tablespoon freshly snipped chives
1/2 tablespoon dijon mustard
2 teaspoons red wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 lemon juiced
1/2 cup olive oil
(Find the full recipe and inspiration here at How Sweet Eats)