My dear Community,
We’re happy to see red tomatoes this week along with sugar snap peas. We’ve been planting A LOT of things lately and my mind can’t help gravitate towards warmer weather. I’m quickly brought back into reality as our mornings in Buellton have barely reached 30 degrees. I tend to complain about the cold because I’m so spoiled by warm weather, but winter is a surprisingly important time on the farm. The cold of winter typically eliminates many damaging insects and pathogens. Our orchard needs to have this freeze time when the plant’s energy is held in reserve, and we can prune without worrying about the trees sprouting. I’m already seeing an abundance of peach flowers and we’re looking forward to some delicious fruit despite some heavy pruning we did this year.
Be good to each other.
CSA Contains:
YELLOW ONIONS from FINLEY FARMS
SUGAR SNAP PEAS
CARROTS
RED LEAF LETTUCE
BROCCOLI from COKE FARM
COLLARD GREENS
RED TOMATOES
GOLDEN BEETS from SUNRISE ORGANICS
BABY SPINACH from SUNRISE ORGANICS
GARNET YAMS
BIG ADD: CARROTS, SUGAR SNAP PEAS, TOMATOES, YELLOW ONIONS, one more item TBD
JUST the BASICS:
CARROTS
RED LEAF LETTUCE
GOLDEN BEETS
TOMATOES
SUGAR SNAP PEAS
BABY SPINACH
JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
GREEN CABBAGE
CELERY
GOLDEN BEETS
FUJI APPLES
ITALIAN PARSLEY
BABY SPINACH
FENNEL
LACINATO KALE
FRUIT EXPANSION: CLEMENTINES + FUJI APPLES
LETTUCE of the WEEK: ROMAINE LETTUCE
MUSHROOM MIX: SHIITAKE MUSHROOMS from FAR WEST FUNGI
Golden Beet Gratin
Ingredients:
1 large golden beet, peeled, ends trimmed and thinly sliced
3/4 cup full fat coconut milk from a can
2 cloves garlic, minced
salt and pepper
4-5 sprigs fresh thyme removed from stem, plus more for garnish
1/4 cup chopped walnuts
1/4 cup freshly grated parmesan cheese
(Find the full recipe and inspiration here at Running to the Kitchen)
Shakshuka with Fresh Tomato and Spinach
Ingredients:
1 small brown onion
1 clove garlic
2 medium tomatoes
4 teaspoons extra virgin olive oil
2 teaspoons tomato paste
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon sea salt
3 cups baby spinach leaves, washed
2 free-range eggs
Chilli flakes (optional)
Flat bread or toast (optional)
(Find the full recipe and inspiration here at Real Food Healthy Body)
Vegan Collard Greens
Ingredients:
1 tablespoon olive oil or 1/4 cup vegetable broth
1 cup diced onion
2 – 3 garlic cloves, minced
1 bunch collard greens (12 – 16 oz.), stems removed and chopped
1 can (14oz.) diced tomatoes (juices mostly drained) or 2 fresh tomatoes, diced
1 can (14oz.) beans (black-eyed peas, chickpeas, or cannellini), drained and rinsed (optional)
2 – 3 tablespoons lemon juice (1 large or 2 small lemons)
1/2 cup vegetable broth, as needed
salt & pepper, to taste
red pepper flakes, to taste (optional)
(Find the full recipe and inspiration here at Simple Veganista)
Sweet Potato & Broccoli Sheet Pan Dinner with Peanut Sauce
Ingredients:
PEANUT SAUCE
⅓ cup smooth, natural peanut butter
1- inch piece of ginger, peeled and finely grated with a Microplane
1 tablespoon lime juice
½ teaspoon tamari soy sauce
sea salt and ground black pepper, to taste
⅓ cup water
SWEET POTATO & BROCCOLI SHEET PAN DINNER
2 medium sweet potatoes, peeled and cut into 1-inch pieces
2 tablespoons olive oil, divided
1 ½ teaspoons garlic powder, divided
1 ½ teaspoons paprika, divided
1 ½ teaspoons ground cumin, divided
sea salt and ground black pepper, to taste
1 ½ cups cooked chickpeas
1 cup grape tomatoes (sub big tomato if you need the maters in this recipe)
½ bunch broccoli rabe, chopped into 2-inch pieces (we’re using broccoli)
½ small red onion, small dice
2 tablespoons toasted pumpkin seeds
½ cup chopped leafy herbs, like cilantro, parsley, mint, basil, or a combination
(Find the full recipe and inspiration here at The First Mess)