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Week of July 15th

Our chickens are in full swing and we have eggs and egg subscriptions available. A note for our strawberries through the summer – strawberries don’t really enjoy hot temperatures and this definitely shortens the time they will hang out in your fridge without spoiling. Try taking them out of the bag immediately and put them in an airtight container with a paper towel at the bottom to extend their life.
Making any delicious recipes this summer from your CSA box? Tag us on instagram #somethinggoodorganics or email the idea this way so we can all enjoy it. Red and orange peppers, melons and heirloom tomatoes are right around the corner.

CSA share this week:
CARROTS
CUCUMBERS
GREEN BELL PEPPERS
ROMAINE LETTUCE
LEEKS
POTATOES
RED TOMATOES
BABY SPINACH
STRAWBERRIES
GREEN ZUCCHINI
BIG BOX ADD: WHITE NECTARINES from VALLEY PRIDE FARM, CARROTS, STRAWBERRIES, RED LEAF LETTUCE, RED CHERRY TOMATOES

FRUIT EXPANSION CONTAINS: WHITE NECTARINES and STRAWBERRIES

Green Powerhouse Pesto Plate

Ingredients: 4 servings
1 cup uncooked millet
1 cup uncooked green lentils
2 medium zucchini, sliced
3 handfuls spinach
For the pesto:
1/2 large avocado (about 1/3-1/2 cup flesh)
2 small or 1 large garlic cloves
3 tbsp extra virgin olive oil
1/4 cup water
fine grain sea salt, to taste (I used just over 1/4 tsp)
2 tbsp fresh lemon juice
1 cup lightly packed basil leaves (one entire 40-gram package)
(Get the full recipe and directions at Oh She Glows)

Clean Eating Stuffed Bell Peppers

(The recipe below is cut in half to accomodate the amount of veggies we get in the CSA shares. But a lot of the spices and mushrooms were kept at the same amount because they taste good. Feel free to adjust how you see fit.)
Ingredients:
3 Green Bell Peppers
1 pound lean ground turkey meat
1 & 1/2 (15 ounce) cans of tomato sauce
1/2 red onion
1/2 pound crimini mushrooms
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 tablespoon olive oil
1/4 cup veggie or chicken broth
(For full recipe and directions please visit The Gracious Pantry)

Cream of Spinach Soup

Ingredients:
1 leek, thinly sliced
2 cloves garlic, finely chopped
2 tablespoons olive oil
1/2 teaspoon celery salt (optional)
4 cups chicken broth
2 cups potatoes, peeled and cubed (about 2 potatoes)
4 cups packed fresh spinach
Salt and pepper
(For full recipe and directions visit Ricardo Cuisine)

Carrot Puree with Hazelnut Tapenade
(The low-carb diet craze gave potatoes a bad rap, but spuds can be part of your healthful diet plan, especially when eaten with the skin on. They’re rich in vitamin C, potassium and even provide some fiber. Indulge guilt-free with this delicious potato recipes.)
Ingredients: Serves 4 (1/2 cup each)
1 pound carrots (5-6 medium), cut into 1/2-inch pieces
2 medium red potatoes, peeled and cut into 1/2-inch pieces
2 tablespoons chopped hazelnuts, toasted (see Tip)
2 tablespoons chopped green olives
2 teaspoons freshly grated orange zest
1 small clove garlic, minced
1 teaspoon plus 1 tablespoon extra-virgin olive oil, divided
1/2 teaspoon salt
(For full directions visit Eating Well)

Juice Feast includes:
CARROTSx2
CUCUMBERS
GREEN BELL PEPPERS
ROMAINE LETTUCE
RED TOMATOES
BABY SPINACH
STRAWBERRIES
FUJI APPLES from HASS FARMS
LACINATO KALE
ITALIAN PARSLEY