My dear Community,
We’re rolling through some of the busiest and most productive times of the year. All the varieties and colors of fruits and veggies are here. We have the colors of the rainbow in our box this week.
With all the different versions of viruses floating around it’s a constant reminder to embrace that veggie life. Cut out processed “food” and make sure to incorporate as many whole foods as possible.
If you haven’t met our team in person, I’ve finally created a page introducing us. We’re a women led team with many more essential workers ensuring the machine runs smoothly. I’ve been running our CSA program for over 8 years and I’m so grateful for everyone who’s been along for the ride. It’s been a wild ride of ups and downs but I’ve had a core team of workers throughout most of it. I’m so grateful for everyone. We’re here to make sure you have your box of veggies every single week.
Be good to each other.
CSA Contains:
STRAWBERRIES
CARROTS
MOUNTAIN MAGIC TOMATOES
EGGPLANT
RED LEAF LETTUCE
ENGLISH CUCUMBERS
GREEN ZUCCHINI
HEIRLOOM TOMATOES
ITALIAN PARSLEY
YELLOW ONIONS
BIG BOX ADD: CARROT, ROMAINE, STRAWBERRIES, DELICATA SQUASH, MOUNTAIN MAGIC TOMATOES
JUST the BASICS:
CARROTS
RED LEAF LETTUCE
STRAWBERRIES
MOUNTAIN MAGIC TOMATOES
ENGLISH CUCUMBERS
YELLOW ONIONS
JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
LACINATO KALE x2
ITALIAN PARSLEY
STRAWBERRIES
RED BEETS
CUCUMBERS
BLACKBERRIES
LIMES
FRUIT EXPANSION: STONE FRUIT + STRAWBERRIES
LETTUCE of the WEEK: ROMAINE
MUSHROOM MIX: Picked fresh from Golden State Papaya here in Goleta
Epic Baba Ganoush
Ingredients:
2 pounds Italian eggplants (about 2 small-to-medium eggplants*)
2 medium cloves of garlic, pressed or minced
2 tablespoons lemon juice, more if necessary
¼ cup tahini
⅓ cup extra-virgin olive oil, plus more for brushing the eggplant and garnish
2 tablespoons chopped fresh flat-leaf parsley, plus extra for garnish
¾ teaspoon salt, to taste
¼ teaspoon ground cumin
Pinch of smoked paprika, for garnish
Serving suggestions: warmed or toasted pita wedges, carrot sticks, bell pepper strips, cucumber slices, etc.
(FInd the full recipe and inspiration here at Cookie and Kate)
Asian Cucumber Salad (Paleo, Whole30 + Keto)
Ingredients:
For the salad:
2 English cucumbers, thinly sliced, (or sub 6-7 medium pickling cucumbers)
1 medium carrot, grated
1/4 cup red onion, thinly sliced
For the sauce:
1 tsp fresh ginger, grated on a microplane
1 clove garlic, minced
2 tbsp coconut aminos
1 tsp sesame oil
1/2 tsp apple cider vinegar
1/2 tsp fish sauce, (optional but highly recommended)
For topping:
1 tbsp sesame seeds
(Find the full recipe and inspiration here at Real Simple Good)
Tomato Eggplant Zucchini Bake with Garlic and Parmesan
Ingredients:
3 medium zucchini about 1 1/2 pounds
1 small/medium eggplant about 3/4 pound—see notes if your eggplant is large
1 pint cherry tomatoes or grape tomatoes
1 tablespoon extra-virgin olive oil
4 large cloves garlic minced
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
2/3 cup freshly grated Parmesan cheese divided (about 2 1/2 ounces)
1/4 cup chopped fresh basil divided
1/4 cup chopped fresh parsley divided
(Find the full recipe and inspiration here at Well Plated)
Tony’s Ridiculously Easy Homemade Salsa
Ingredients:
1 1/2 pounds tomatoes (vine-ripe, roma or heirloom), cored and quartered
1/2 medium yellow onion, roughly chopped
1 green onion, ends trimmed
2-3 cloves of garlic, finely chopped
2 jalapeños (with seeds If you like heat!), diced
1 heaping handful of cilantro (about 1/2 cup)
Half a lime, juiced
Pinch of cumin
Pinch of sugar
Salt, to taste
(Find the full recipe and inspiration here at Ambitious Kitchen)