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Week of June 1st

The school year is almost over! We will be delivering to Kellogg School, Cold Springs Elementary and Westmont School throughout the summer. We will hold deliveries at Mountain View until the new school year.

CSA Contains:
CARROTS
BLUEBERRIES from WHITNEY RANCH
RED LEAF LETTUCE
LACINATO KALE
STRAWBERRIES
GREEN ZUCCHINI
RED TOMATOES
NAPPA CABBAGE
CILANTRO
SUGAR SNAP PEAS
BIG BOX ADD:CARROTS, ROMAINE LETTUCE, CUCUMBERS, STRAWBERRIES, ONIONS

FRUIT EXPANSION: BLUEBERRIES and STRAWBERRIES

Snap Pea Salad with Miso Dressing

(Per author, “I made this dressing with peanut butter when I was out of tahini and it tasted great. Please don’t skip the step of toasting the sesame seeds. Like most nuts and seeds, their flavor really comes out when they are given some heat. Just keep a close eye on them so they don’t burn.”)
Ingredients: Serves 4-6
Table salt for the pot
1/2 pound sugar snap peas, untrimmed
1/2 pound Napa cabbage, in thin ribbons (about 3 cups)
4 ounces radishes (4 medium-large) julienned, or quartered and thinly sliced (carrots would add a nice crunch here)
3 large scallions (about 1/2 bundle), white and green parts only, thinly sliced on bias
3 tbsp. sesame seeds, well toasted (300-degree oven for 5 to 8 minutes)
Sesame-Miso Dressing
1 tbsp. minced fresh ginger
1 large garlic clove, minced
2 tbsp. mild yellow or white miso, plus up to 1 tbsp. more
2 tbsp. sesame seed paste or tahini
1 tbsp. honey
¼ cup rice vinegar
2 tbsp. toasted sesame oil
2 tbsp. vegetable or olive oil
(Find the full recipe here at Dana Treat)

Very Veggie Fried Rice

(Substitute what you don’t have for what you do have. The sauce will cover it up and make it taste delicious. Try adding sugar snap peas instead of broccoli, nappa instead of red cabbage, ect.)
Ingredients: 4-6 servings
1 1/2 cups cooked long grain brown rice (one day old is preferable)
2 tbsps organic non-gmo canola oil or coconut oil
6 garlic cloves, minced
2 tbsps ginger, peeled and minced
6 pasture raised eggs
2 tbsps harissa or red chili pepper sauce
1 large white onion, chopped
1/4 head purple cabbage, thinly sliced
2 medium sized carrots, peeled and diced
1 head broccoli, stems peeled and chopped, florets cut into bite sized pieces
1 bunch kale, stems removed, leaves ribboned
1/2 cup brown rice vinegar
1/4 cup coconut aminos or tamari
1/4 cup toasted sesame oil
2 tbsps lime juice + additional lime wedges for serving
1 avocado, sliced
1/4 cup cilantro leaves, coarsely chopped
2 scallions, thinly sliced on the bias (I never have scallions. They are very labor intensive to grow. I use onions instead or leeks)
(Find the full recipe and directions here at The Crunchy Radish)

Vegan Tomato Zucchini Casserole

(This is an addictive zucchini casserole even for vegetable haters!)
Ingredients:
3 large zucchinis, thinly sliced
3 large tomatoes, pureed (makes 2 cups)
6 cloves garlic, mashed
1/4 cup chopped cilantro
1/2 cup chopped green onions
1 lemon, squeezed
1 tablespoon vinegar
3 tablespoons olive oil
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon mexican chile
(Find the full recipe here at Give Recipe)

JUICE FEAST Contains:
CARROTS
BLUEBERRIES from WHITNEY RANCH
ROMAINE LETTUCE
LACINATO KALE
STRAWBERRIES
GREEN ZUCCHINI
RED TOMATOES
NAPPA CABBAGE
CILANTRO
CUCUMBERS