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Week of May 13th

Red tomatoes (cherries too), green beans, peppers, artichokes, potatoes and cantaloupe and watermelon in the near future. We are doing extra plantings of broccoli so hopefully we will see that soon. It’s been too long, but we have been having problems with it all year.
Cindy Dollar is cooking up a few different flavors of granola this week. Choose between Cranberry Cashew and Walnut Spice in certified gluten free or organic. Lots of delicious things to choose from. Cindy wanted to remind you that her cookies should be stored in the fridge to keep them fresh. They are baked the fresh to order, but are really good cold too. Freeze a banana, grind it up in a food processor with cinnamon and top it on the cookie. YES!!! Nothing short of glorious. Access our CSA store here.

CSA Contains:
CARROTS
STRAWBERRIES
SWEET SPRING ONIONS
GREEN ZUCCHINI
RED RUSSIAN KALE
GREEN BUTTER LETTUCE
BLUEBERRIES from WHITNEY RANCH
CUCUMBERS
ITALIAN PARSLEY
GOLD BEETS
BIG BOX ADD: BABY SPINACH from FRECKER FARMS, CARROTS, RED LEAF LETTUCE, STRAWBERRIES

Fruit Expansion Includes: Blueberries from Whitney Ranch and Strawberries

Roasted Golden Beet Hummus

(Healthy snacking at it’s finest)
Ingredients:
4 small golden beets* (about a ½ lb)
1 (15 oz) can chickpeas, drained and rinsed
3 (heaping) tablespoons tahini (ground sesame, can be found near the almond butter at your grocery store)
1 clove garlic
2 teaspoons cumin
3-5 tablespoons lemon juice (1 lemon juiced)
1 teaspoon sea salt + more to taste, as desired
1/4 teaspoon ground pepper
optional: 1 tablespoon olive oil and a dash of paprika to garnish
(Find the full recipe here at Kim’s Cravings)

Baked Parmesan Zucchini

(Crisp, tender zucchini sticks oven-roasted to absolute perfection. It’s healthy, nutritious and completely addictive!)
Ingredients: Serves 4
4 zucchini, quartered lengthwise
1/2 cup grated Parmesan
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil
2 tablespoon chopped fresh parsley leaves
(Find the complete recipe here at Damn Delicious)

Ginger Beef, Mushroom & Kale Stir-Fry

(This delicious ginger beef, mushroom, and kale stir fry is quick to make and full of great flavor! Double the mushrooms and ditch the meat for a veggie alternative. )
Ingredients:
Marinade Ingredients:
1/3 cup soy sauce (if making gluten-free, be sure to use GF soy sauce)
1/2 cup vegetable broth (or chicken/beef broth, or water)
3 Tbsp. rice wine vinegar
2 Tbsp. corn starch
2 tsp. ground ginger
1/4 tsp. freshly-ground black pepper
Stir-Fry Ingredients:
1 lb. thinly sliced flank steak or sirloin, cut diagonally across the grain into thin strips
2 garlic cloves, minced
2 Tbsp. olive oil
8 ounces baby portobello or button mushrooms, halved
4 ounces shiitake mushrooms, halved
3 cups chopped kale
2 green onions, thinly sliced
(Find the full recipe here at Gimmie Some Oven)

JUICE FEAST CONTAINS:
CARROTS
STRAWBERRIES
ROMAINE LETTUCE
RED RUSSIAN KALE
BLUEBERRIES from WHITNEY RANCH
CUCUMBERS
ITALIAN PARSLEY
GOLD BEETS
LACINATO KALE
KENNY GRAPEFRUIT from Vincent Farms