My dear Community,
We’re picking a new crop of cauliflower this week. I know we experienced some heavy bug populations in the Brassica family’s past, but I’m going to assume the rain and the colder weather hasn’t given the bugs a fighting chance. Our beets are finally sizing up after being in the ground for over 5 months. Beets usually yield around 3 months in perfect growing conditions, but these have been enduring some serious rain and cold. Take note of their sweet, earthy flavors as the cold tends to turn the starches into sugar.
I found myself contemplating farmland in Goleta this week. What little open space is left seems very sacred to me. Things we love about Goleta so much like the weather are the same things that allow for growing delicious, organic food year round. Farmland should be considered just as valuable as housing, parking or anything else. It’s a balance between creating space for people and maintaining the vibrant open spaces for harmonious living with all living things. Although I live in Buellton now, I spent 15 years in Goleta watching farmland turn into condos and office buildings. I’m sure if you’ve lived here longer you’ve seen an even greater change. I’m not yet sure what I can do about the change that seems inevitable, but I’m constantly connecting with the land we grow our food on and giving thanks. I have so much gratitude taking in the farmland, slowing down and watching the plants and bees buzzing around. I hope you feel the love with our boxes each week.
Be good to each other.
CSA Contains:
CARROTS
RED LEAF LETTUCE
WHITE CAULIFLOWER
BLUEBERRIES from CENTRAL WEST
BROCCOLI from COKE FARMS
RED CABBAGE
RED BEETS
LACINATO KALE
GARNET YAMS
BABY SPINACH from SUNRISE ORGANICS
BIG BOX ADD: CARROTS, HASS AVOCAODS, ROMAINE LETTUCE, YELLOW ONIONS from FINLEY FARMS, FUJI APPLES
JUST the BASICS:
CARROTS
RED LEAF LETTUCE
CAULIFLOWER
RED BEETS
BROCCOLI
BLUEBERRIES
JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
RED CABBAGE
CELERY
RED BEETS
FUJI APPLES
ITALIAN PARSLEY
BABY SPINACH
FENNEL
LACINATO KALE
FRUIT EXPANSION: FUJI APPLES + BLUEBERRIES
LETTUCE of the WEEK: ROMAINE LETTUCE
MUSHROOM MIX: SHIITAKE + MAITAKE
Spicy Kale and Coconut Fried Rice
Ingredients:
2 tablespoons coconut oil or quality high-heat oil such as avocado oil, divided
2 eggs, whisked together with a dash of salt
2 big cloves garlic, pressed or minced
¾ cup chopped green onions (about 1 bunch)
Optional: 1 cup chopped vegetables, like bell pepper, carrot or Brussels sprouts
1 medium bunch kale (preferably Lacinato but curly green is good, too), ribs removed and leaves chopped
¼ teaspoon fine sea salt
¾ cup large, unsweetened coconut flakes* (not shredded coconut)
2 cups cooked and chilled brown rice**
2 teaspoons reduced-sodium tamari or soy sauce
2 teaspoons chili garlic sauce or sriracha
1 lime, halved
Handful fresh cilantro, for garnish
(Find the full recipe and inspiration here at Cookie and Kate)
Curried Cauliflower Soup
Ingredients:
5 to 6 cups of cauliflower florets or 3 to 4 cups cauliflower rice
2 to 3 Tablespoons curry powder, to taste
1 teaspoon garlic powder
½ teaspoon cumin
½ teaspoon paprika or smoked paprika
½ teaspoon kosher salt
3 Tablespoons light olive oil, divided
1 small onion or ¾ cup chopped onion
1 teaspoon minced garlic
8 kale leaves, ribs removed and chopped, or baby spinach (about 3 to 4 cups, pressed down)
2 large carrots or 1 to 1 ½ cups chopped carrots
3 to 4 cups vegetable broth
1 cup canned coconut milk – *Non dairy milk may be substituted but will not yield same creamy flavor.
½ to 1 teaspoon red pepper flakes, adjust to taste
½ teaspoon coarse ground black pepper
(Find the full recipe and details here at Cotter Crunch)
Roasted Beetroot Broccoli Salad
Ingredients:
3 cups broccoli florets diced into small florets
4 small beetroot tops and tails removed, diced
1 tablespoon almond slivers
1 tablespoon pumpkin seeds
1 tablespoon olive oil
pinch salt
pinch black pepper optional
For the maple ginger dressing
3 tablespoon extra virgin olive oil
1 teaspoon apple cider vinegar
1 teaspoon maple syrup
1 cm ginger peeled and grated
1 garlic clove minced or finely diced
pinch salt
pinch black pepper optional
(Find the full recipe and inspiration here at Through the Fibro Fog)
Tahini Roasted Broccoli and Cauliflower
Ingredients:
1–2 bunches broccoli (about 1 pound)
1 head cauliflower (about 1–1/2 pounds)
2 tablespoons tahini
1/4 cup low sodium soy sauce
2 tablespoons vegetable oil
1 garlic clove, minced
1 tablespoon minced fresh ginger
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
Pinch of red pepper flakes
2 scallions, thinly sliced
1 tablespoon sesame seeds
(Find the full recipe and inspiration here at The Last Ingredient)