Week of February 23rd

My dear Community,

As we cruise right through one of the coldest weeks of winter in Buellton my gratitude for Goleta grows deeper. When you plant things in Buellton during the winter it can take upwards of a month or more to catch up to crops planted at the same time in Goleta. The temperate weather helps our farm and our CSA program go all year round. Hoping you are enjoying our seasonal boxes and looking forward to spring which is coming soon. I saw the first box of strawberries being picked over the weekend. They still definitely need time to sweeten, but I’ll be happy to have them back in our boxes in about a month as they’re an annual favorite. In the meantime we’ll fill up on greens, beautiful sweet potatoes and cabbage everything. Using these vegetables and other whole foods to crowd out processed and packaged foods are part of the puzzle in feeling vibrant everyday.

I still had a few kohlrabi heads rolling around in my crisper drawer today. I grated them up with some carrots, sprinkled sunflower seeds on them for a quick salad. My favorite salad dressing is: Olive Oil, Apple Cider Vinegar, Maple Syrup and Mustard. It was so unexpectedly good. Sometimes those last odds and ends that you feel will never come together made the best lunch.

Be good to each other. 

CSA Contains:
PURPLE SWEET POTATOES
BROCCOLI CROWNS from RUNDLE FARMS
CARROTS
RED BUTTER LETTUCE
LACINATO KALE
BABY SPINACH
RED or NAPPA CABBAGE
WHITE CAULIFLOWER
BUNCHED ARUGULA
ROYAL MANDERINES from B&J
BIG BOX ADD: CARROTS, FUJI APPLES, CAULIFLOWER, RED LEAF LETTUCE, SUGAR SNAP PEAS

JUST the BASICS:
CARROTS
RED BUTTER LETTUCE
BROCCOLI CROWNS
ROYAL MANDERINES
BABY SPINACH
PURPLE SWEET POTATOES

JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
LACINATO KALE
FENNEL
RED CABBAGE
CELERY
BABY SPINACH
FUJI APPLES
EUREKA LEMONS
ITALIAN PARSLEY

FRUIT EXPANSION: FUJI APPLES and TANGELOS
LETTUCE of the WEEK: RED LEAF
MUSHROOM MIX: will update – coming from our local growers

Crispy Baked Purple Sweet Potato Fries

Ingredients:
1 1/4 pounds purple sweet potatoes, washed well and sliced into “fries”
3 tablespoons avocado oil
2 tablespoons minced fresh herbs (rosemary + oregano)
1 teaspoon Kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
coarse sea salt for garnish
(Find the full recipe here at Running to the Kitchen)

Ground Beef Bowl with Sweet Potato, Kale, Red Onion, and Mushrooms

Ingredients:
One medium sweet potato chopped into small cubes
Four large leaves of kale or 2.5 cups of pre-cut kale; chopped
1 lb ground beef
2 cloves garlic minced
One small red onion chopped into small chunks
one 8 oz package of mushrooms shitake or mixed (add on some local mushrooms to your order here)
2 tablespoons olive oil
2 tablespoons soy sauce
2 teaspoons paprika
2 teaspoons cumin
salt and pepper
Garnish: Crumbled goat cheese and chopped cilantro for topping
(Find the full recipe and inspiration here at Spices and Stilleto)

Shrimp Fried Cauliflower Rice {Paleo, Whole30, Keto}

(If vegan always feel free to swap out the protein for baked tofu or sprinkle nuts and/or seeds on the meal at the end to give it a little crunch. Vegetarian can swap for eggs tossed in at the end.)

Ingredients:
1 lb medium-large raw shrimp peeled and deveined
1 tsp tapioca flour or arrowroot*
Sea salt and black pepper
2 Tbsp avocado oil or ghee divided
3 eggs whisked
1 1/2 cups carrots diced
1 bunch scallions white and green parts separated – thinly sliced
1 inch chunk fresh ginger peeled and minced about 2 tsp
3 cloves garlic minced
12 oz cauliflower rice fresh or frozen. If frozen, thaw first.
1/4 cup coconut aminos (this is a paleo and Whole30 friendly equivalent of soy sauce)
1 tbsp pure sesame oil
Sea salt to taste
(find the full recipe and inspiration here at Paleo Running Momma)

Broccoli Slaw with Chicken

Ingredients:
Broccoli Slaw
8 ounces chicken breast
1 tablespoon olive oil
3 cups broccoli stems, thinly shredded or purchased broccoli slaw
1 cup broccoli florets, cut into small pieces
3 cups kale, thinly shredded
1 cup carrots, thinly shredded
1 cup red cabbage, thinly shredded
½ cup dried cranberries
¼ cup sunflowers seeds
Dressing
½ cup mayonnaise
1 teaspoon dijon mustard
4 teaspoons lemon juice
2 teaspoons apple cider vinegar
¼ teaspoon kosher salt
2 tablespoons honey
⅛ teaspoon chili powder, add to your liking of spiciness
(Find the full recipe and inspiration here at Jessica Gavin)

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