My dear Community,
Mesa neighborhood members: we’ve teamed up with Lighthouse Coffee to offer you our newest pick up location, starting Wednesday, February 1st. The fee for delivery is only $1/week. If you’d like to claim your spot for pickup, shoot us an email or log into your account here, click on the “change” button next to your pickup location and select “Lighthouse Coffee” to continue.
Friendly reminder: our timing for ordering from Loca Vivant bakery doesn’t line up like it did with our previous bread provider. If you’d like to order GF bread or goodies from Loca Vivant Bakery for next week – please order them today and we will add them to next week’s box. All orders must be placed by Sunday at midnight. We’d love your feedback if you’ve purchased anything from them yet.
A few notes about items in our boxes. We have wild harvested Chanterelle mushrooms in stock until further notice. It’s a serendipitous piece of the aftermath of the storms. A flip side is the rains really did a number on the satsuma tangerines. We have a few more boxes and then the season is officially over. If you notice any bad spots on those sweet things, make sure to drop us a note ASAP so they can be replaced. We might have to substitute apples or something else, but we’ll make sure you’re taken care of. If you received a box last week you might have noticed we exchanged purple garnet yams for orange. I hope you enjoyed their vibrant color. We’re offering our orange garnets this week, possibly for the last time of the season as our stocks are depleted.
Be good to each other.
CSA Contains:
NAPPA CABBAGE
ROMAINE LETTUCE
CARROTS
FUJI APPLES from VIVA TIERRA
LACINATO KALE
CILANTRO
RED ONIONS
BUNCHED SPINACH
GARNET YAMS (the orange ones)
BROCOLLINI
BIG ADD: CARROTS, GREEN LEAF LETTUCE, PURPLE BRUSSELS SPROUTS from WILDRIVER FARMS, SATSUMA TANGERINES, FENNEL
JUST the BASICS:
CARROTS
ROMAINE LETTUCE
BROCCOLINI
NAPPA CABBAGE
LACINATO KALE
FUJI APPLES
JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
GREEN CABBAGE
CELERY
RED BEETS
FUJI APPLES
CILANTRO
BUNCHED SPINACH
FENNEL
LACINATO KALE
FRUIT EXPANSION: SATSUMA TANGERINES + FUJI APPLES
LETTUCE of the WEEK: ROMAINE LETTUCE
MUSHROOM MIX: Wild Harvested Chantrelle Mushrooms
Melting Napa Cabbage
Ingredients:
For the Melting Napa Cabbage
1 head Napa Cabbage
1/3 cup concentrated tomato paste
4 garlic cloves sliced very thin or grated
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon coarsely ground black pepper
1/2 cup extra-virgin olive oil divided
1/2 tablespoon coarse Kosher salt divided
3 tablespoons cilantro leaves for serving
1 tablespoon edible flowers optional, we used arugula flowers
For the optional Pistachio Crumble Topping
1/3 cup raw pistachios
1 small garlic clove
2 tablespoons hemp hearts
1 tablespoon nutritional yeast
1 tablespoon extra-virgin olive oil
1/4 teaspoon garlic powder
1/2 teaspoon coarse kosher salt more or less to taste
(Find the full recipe and inspiration here at California Grown)
Crunchy Cabbage Slaw with Sesame Ginger Dressing
Ingredients:
SALAD
2 small to medium chicken breasts, shredded (~2 ½ cups shredded chicken as recipe is written // see notes for vegan options)
5 cups thinly sliced napa cabbage
1 large carrot, shredded
1 bundle green onions, thinly sliced on an angle
DRESSING
5 Tbsp coconut aminos (or sub tamari, but start with 1/2 the amount as it’s saltier)
3 Tbsp rice vinegar
2 ½ Tbsp toasted sesame oil
1 ½ Tbsp maple syrup
1 Tbsp fresh grated ginger (mince instead of grating for less pungent taste)
4 cloves garlic, minced
FOR SERVING
2 Tbsp sesame seeds, slightly toasted
1/4 cup slivered almonds, slightly toasted
1 healthy pinch each sea salt and black pepper (plus more to taste)
Chili garlic sauce (optional)
(Find the full recipe and inspiration here at Minimalist Baker)
Flourless Sweet Potato Brownie (Paleo, Gluten Free)
Ingredients:
1 1/2 cup mashed sweet potato
1/2 cup smooth almond butter
2 eggs
1/3 cup cacao powder
3 tbsp coconut sugar optional
1/4 tsp baking soda
1/2 cup chocolate chip divided in half
(FInd the full recipe and inspiration here at Shuangys Kitchen Sink)
Creamy Mustard Chicken with Bacon and Kale {Paleo, Whole30}
Ingredients:
6 slices bacon (sugar free for Whole30)
4 – 6 bone-in chicken thighs
1 tsp fine sea salt
1/4 teaspoon pepper
2 Tbsp bacon fat or ghee
1 small onion diced
4 cloves garlic minced
2 Tbsp fresh chopped cilantro
1/3 cup dry white wine or substitute with chicken bone broth for Whole30
1 14 oz can full fat coconut milk
1 Tbsp tapioca flour
3 tablespoons Dijon mustard
3 Tbsp nutritional yeast
2 tsp Balanced Bites savory spice blend *
Sea salt and black pepper to taste
2 cups chopped kale spinach, or other greens
(Find the full recipe and inspiration here at Paleo Running Momma)
Roasted Broccolini and Mushrooms
Ingredients:
1 pound mushrooms, any type
1 bunch broccolini
2 cloves garlic, thinly sliced
2 tablespoons olive oil
1 pinch salt and pepper
(Find the full recipe and inspiration here at Fork in the Road)