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Week of May 20th

Excuse the lack of blogging while I take this month to move. We are up to about 200 chickens now that require constant attention which has left me slacking on the social media. We look forward to providing eggs to all of our CSA customers that want them and local restraunts as well. The more people we can reach to use local produce, the better.
Cindy Dollar is cooking up some Coconut Seed OR Pumpkin Pecan granola this week. Check out her ridiculously good cookies too. Peanut butter chocolate oatmeal or cran-chocolate almond cookies. Seriously good stuff. Get enough to share 🙂

CSA Contains:
CARROTS
STRAWBERRIES
RED LEAF LETTUCE
YELLOW BEANS
YELLOW STRAIGHT NECK SQUASH
BABY SPINACH OR RAINBOW CHARD
SWEET YELLOW SPRING ONIONS
BASIL
CUCUMBERS
BLUEBERRIES from WHITNEY RANCH
BIG BOX ADD: BUTTER LETTUCE, STRAWBERRIES, HASS AVOCADOS from VINCENT FARMS, CARROTS, SPINACH OR CHARD

Fruit Expansion Contains: Blueberries from Whitney Ranch and Strawberries (while they last!)
Stuffed Summer Squash

Ingredients: Serves 4
3-5 squash, depending on size (yellow summer squash works well)
1 lb ground meat (I use lean grassfed beef, but turkey or lamb would work, too)
1/2 yellow onion (about 1 cup chopped)
2 large garlic cloves (1 tbsp minced)
3-4 medium tomatoes (about 1 cup roughly chopped)
1 tbsp chopped fresh basil
3/4 tsp dried marjoram (or oregano)
1 1/2 tsp fresh thyme (if using dried thyme, reduce to 1/2 tsp)
1/4 tsp ground allspice
1/8 tsp paprika
1/8 tsp crushed red pepper flakes
3/4 tsp salt (1/4 for onion, 1/2 for meat)
1/8 tsp black pepper few slices Havarti cheese, or other easily melting variety of cheese
1 tbsp ghee or olive oil (I use 1/2 of each)
*extra drizzle olive oil, salt, and pepper for baking squash*extra basil, for garnish
(Check out the full recipe here at Rubies and Radishes)

Blue Potato Salad with Yellow Wax Beans Poached Egg and Basil Dressing

(I don’t always have potatoes at my house, but usually have brown rice or quinoa. Try that if you find yourself in the same boat.)
Ingredients:
3-5 Adirondack blue potatoes, cut into cubes
1 lb yellow wax beans, trimmed
eggs (1 per person)
Salt and pepper to taste
For the Basil Dressing:
1 1/2 cups basil leaves, minced
1 garlic clove, minced
1 1/2 TBS balsamic vinegar
1/4 cup extra virgin olive oil
1 tsp dijon style mustard
pinch of fine sea salt
(For full recipe visit Dishing Up the Dirt)

Thai Quinoa Salad

(This power salad combines protein-packed grains with the healing nutrients from fresh veggies for a lime infused flavor bomb with crunch in each bite.)
Ingredients: Serves 4
1 cup quinoa
1 red bell pepper, chopped
1 carrot, peeled and shredded
1 cucumber, chopped
1 cup frozen edamame, thawed
6 green onions, chopped
1-2 cups shredded red cabbage
4 teaspoons fish sauce (or soy sauce)
3 limes, juiced
2 tablespoons sugar
1 tablespoon olive oil
1 tablespoon freshly grated ginger
1 teaspoon sesame oil
pinch of red pepper flakes
1/2 cup chopped peanuts
1/2 cup chopped cilantro
1/4 cup chopped basil
(Find the full recipe and directions here at Foodie Crush)

JUICE FEAST:
CARROTS
STRAWBERRIES
ROMAINE LETTUCE
BABY SPINACH
CUCUMBERS
BLUEBERRIES from WHITNEY RANCH
LACINATO KALE
FENNEL
FUJI APPLES from HASS FARMS
CILANTRO and MINT

I’ve been obsessed with this juice I created. Try it out:
1 head fennel w/green tops
1 cucumber
1 fuji apple
1 lemon (whole thing)
1 bunch mint
1 knob ginger
huge handful of spinach

#somethinggoodorganics with your juice recipes