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Week of May 18th

My dear Community,

The CSA doesn’t happen without you and so we’re always looking for ways to improve and we would love to hear your feedback.  Let me know if you’re enjoying the fruit expansion. We love strawberries when they’re in season, but looking forward to more variety soon. The blackberries are just starting to set, and peaches and plums are also on their way. If you’ve tried the mushroom mix – let us know what you think. We love getting our freshly picked mushrooms and feel good that they come from right down the street FREE OF PACKAGING. Feel free to shoot me an email or comment on this blog if you want to share with the community and create an open dialogue. 

We’re throwing a few little gem lettuces in your box this week. These tasty little morsels of lettuce are so good all the way down to the heart. Make sure to wash them really well – maybe cut them up and shake them in water, draining several times and spin them dry. With our recent high winds, the dirt really gets pushed up into the core. 

Tomatoes are finally here! They’re trickling in slowly but soon we’ll be in full swing with plenty to spare.

We have lots of eggs available right now. I spent all winter raising little chickadees so no one would miss out on eggs if they wanted them. Feel free to sign up for a subscription for $9/dozen or add on a dozen when you like here in our CSA store. 

Be good to each other. 

CSA Contains:
CARROTS
STRAWBERRIES
SUGAR SNAP PEAS
WHITE CAULIFLOWER
SWEET SPRING ONIONS
BROCCOLI from SUNRISE ORGANICS
GREEN ZUCCHINI
LACINATO KALE
LITTLE GEM LETTUCE
RED TOMATOES
BIG BOX ADD: CARROTS, RED LEAF LETTUCE, STRAWBERRIES, BUNCHED SPINACH, ITALIAN PARSLEY

JUST the BASICS:
CARROTS
LITTLE GEM LETTUCE
WHITE CAULIFLOWER
STRAWBERRIES
SWEET SPRING ONIONS
SUGAR SNAP PEAS

JUICE FEAST:
CARROTS x2
LITTLE GEM LETTUCE
LACINATO KALE
CELERY
BUNCHED SPINACH
ITALIAN PARSLEY
RED BEETS
GREEN CABBAGE
STRAWBERRIES

FRUIT EXPANSION: double STRAWBERRIES
LETTUCE of the WEEK: Red Leaf
MUSHROOM MIX: Picked fresh from Golden State Papaya in Goleta

Zucchini Tomato Italian Sausage Soup

(Consider ditching the sausage for my vegetarian people and added in some extra italian seasonings. Or cut up small pieces of cauliflower for some extra goodness that will adopt all these flavors. Obviously we don’t have red peppers yet, but your tomatoes will shine through.)
Ingredients:
1 tablespoon extra-virgin olive oil
1 pound Italian sweet sausage, removed from casings
1 cup diced celery
2 cups chopped onion
2 cups red bell pepper, diced (about one large pepper)
2 garlic cloves, minced
A pinch red pepper flakes
¼ cup tomato paste
2 pounds zucchini cut into bite-sized pieces
5 fresh plum tomatoes, diced
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 quarts (2 l) low-sodium chicken broth or vegetable broth
1 cup coarsely grated Parmesan cheese
1 or 2 pieces of parmesan rind (optional)
2 tablespoons chopped fresh basil
1 fresh thyme sprig
Extra Parmesan cheese for garnish, optional
(Find the full recipe and inspiration here at Eating Well 101)

Roasted Cauliflower, Snap Pea and Avocado Pasta with Walnut Basil Pesto

Ingredients:
1 head cauliflower, chopped into small pieces
4 – 5 tbsp olive oil
1/2 tsp kosher salt
1/2 tsp red pepper flakes

pesto
4 cups basil, chopped
1 cup walnuts
2 tsp kosher salt
1 tbsp lemon juice or half a lemon
1 cup shredded Parmesan cheese
1/2 cup olive oil
4 servings of spaghetti noodles – or noodle of choice (zoodles!)
2 cups sugar snap peas
1 avocado, sliced
Parmesan cheese
(Find the full recipe and inspiration here at Flourishing Foodie)

The Best Shredded Kale Salad

Ingredients:
FOR THE SALAD AND DRESSING:
2 medium bunches destemmed lacinato/dinosaur kale, finely chopped (8 to 9 cups/300 to 340 g chopped)
2 large garlic cloves
1/4 cup (60 mL) fresh lemon juice
3 to 4 tablespoons (45 to 60 mL) extra-virgin olive oil, to taste
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper (just eyeball it)
1/4 to 1/2 cup (35 to 70 g) dried sweetened cranberries, for garnish
FOR THE PECAN PARMESAN:
1 cup (120 g) pecan halves, toasted
1 1/2 tablespoons nutritional yeast
1 tablespoon extra-virgin olive oil
2 pinches fine sea salt
(Find the full recipe and inspiration here at Oh She Glows)

Roasted Broccoli and Carrots

Ingredients:
6 medium carrots peeled (about 10 ounces)
1 large head broccoli cut into florets (about 3 cups florets)
1 1/2 teaspoons Italian seasoning
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
2 tablespoons extra-virgin olive oil
3 tablespoons finely grated Parmesan cheese
(Find the full recipe and inspiration here at Well Plated)

Cauliflower Fried Rice

Ingredients:
16 oz cauliflower rice (approx. 5 cups)
1 medium white onion
5 carrots
1 cup frozen peas (sub chopped snap peas)
1-2 cloves garlic
1/4-1/2 tsp salt
1/4-1/2 tsp black pepper
1 TBSP extra virgin olive oil or sesame oil
1-2 TBSP coconut aminos or soy sauce of choice
4 slices cooked bacon (skip or swap for vegetarian)
1/4 cup chopped green onion
4-6 large Organic Free Range eggs
toasted sesame seeds for an optional topping/garnish
(Find the full recipe and directions here at Peas and Crayons)