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Week of June 3rd

We have a new Santa Barbara delivery girl. Please say hi to Amy if you see her dropping off delicious vegetables at your house! I will be taking over our Goleta deliveries while my delivery boy, River goes out to travel the world for a few months. Hope everyone is off to a great start in this new month.
Tomatoes of all kinds are just beginning to trickle off the farm. I hope to see them in the shares very soon.
Cindy Dollar is cooking up some Cranberry Cashew granola Wednesday for us. Don’t forget she also has some ridiculously delicious cookies baked fresh to order. THIS WEEK ONLY – get $.50 off a 1/2 doz or $1 off your 1 dozen cookies. The discount will be taken after the order is placed. ENJOY!

CSA share contains:
STRAWBERRIES
RED LEAF LETTUCE
CARROTS
GREEN CURLY KALE
CUCUMBERS
ITALIAN PARSLEY
GREEN BEANS
BLUEBERRIES from WHITNEY RANCH
GREEN ZUCCHINI
LEEKS
BIG BOX ADD: RIPE HASS AVOCADOS & KENNY GRAPEFRUITS from VINCENT FARMS, CARROTS, STRAWBERRIES, ROMAINE LETTUCE

FRUIT EXPANSION: STRAWBERRIES AND BLUEBERRIES from WHITNEY RANCH
*Hope no one has been getting bored of berries. We are using them as long as we can. The fruit expansion is about to get a summer make over, so enjoy!

Chickpea, Cucumber + Avocado Salad For A Refreshing Lunch

Ingredients: Serves 4
1 can chickpeas, drained and rinsed (19 oz.)
1 cucumber (diced)
4 green onions (diced)
1/4 cup parsley (chopped)
1 avocado (diced)
4 cups baby spinach
1/2 cup feta cheese
1 lime (juiced)
1/2 lemon (juiced)
2 tablespoons extra virgin olive oil
sea salt and black pepper (to taste)
(Check out the full recipe here at Mind Body Green)

Sesame Kale Noodle Salad
https://i36.photobucket.com/albums/e33/carolyneliz/Sesame-kale%20noodle%20salad.jpg
Ingredients:
1/4 avocado
1 tablespoon white miso paste
1/2 garlic clove
2 teaspoons lemon juice
1/2 teaspoon olive oil
1/4 teaspoon kosher salt
1 1/2 cups stemmed, chopped kale
1 cup cooked buckwheat noodles
1/2 cup cooked, shelled edamame
1 teaspoon sesame seeds
(For full recipe please visit Self.com here)

Chicken Zucchini Fritters Recipe

Ingredients: Makes 20 (2-inch wide) patties
2 medium zucchini (about 1¼ lbs), grated
2 tsp salt, divided
1 lb ground turkey or chicken
1/4 tsp freshly cracked black pepper
1/4 cup green onions or chives, finely sliced
1 large egg
2 cloves garlic, pressed,
8 oz ricotta cheese (or ½ of the 15oz tub)
Olive oil to saute
(Check out the full recipe at Natashas Kitchen)

Sicilian Bean and Potato Salad

(Recipe compliments of an awesome CSA member. Keep your favorites coming my way so we can share them.)
Ingredients: Serves 6
1 lb new potatoes, unpeeled
1 lb green beans, steamed and cut into 1-inch lengths
1 cup cooked or canned white beans (navy beans or cannellini)
1 small red onion, chopped finely
1/2 cup kalamata olives, pitted and sliced
2 tablespoons capers
Italian parsley
Vinaigrette:
1-2 teaspoons mustard
2 tablespoons vinegar (balsamic, red wine or cider vinegar)
6 tablespoons olive oil
sea salt & pepper to taste
Directions:
In medium saucepan, cook the potatoes in boiling water until they are tender. Allow them to cool slightly and cut them in half. Mix the potatoes, beans, onion, olives and capers in a large bowl. Pour sufficient vinaigrette over the salad to moisten it and toss well. Sprinkle with parsley and serve.
(Photo and recipe from the “Linda McCartney on Tour” cookbook (1998))

CSA share contains:
STRAWBERRIES
ROMAINE LETTUCE
CARROTS
GREEN CURLY KALE
CUCUMBERS
ITALIAN PARSLEY
KENNY GRAPEFRUIT from VINCENT FARMS
BLUEBERRIES from WHITNEY RANCH
FUJI APPLES from HAAS FARMS
LACINATO KALE or BABY SPINACH