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Week of October 13th

My Dear Community,

In case you missed it last week, we’ve added mushrooms as an add-on option and you can see the varieties that will be included below next to the fruit expansion and lettuce of the week. For now, they’re from a company called Far West Fungi in Moss Landing as we wait for our local shrooms to come into full production. It’s a wild crop to grow with a lot of uncertainty about the time frame of maturity. If you’d like to drink your mushrooms consider adding our newest product to your daily routine. My dear friend created Earth Milk cacao elixir filled with adaptogens and mushrooms. Her healing mix is a delicious, uplifting addition to your daily ritual, as a nourishing drink and coffee replacement. You can find it in our Local Artisan Goods section in our CSA store.

Consider using your basil the day you get it. Check out our pesto recipe below. I love having pesto on hand. It levels up everything you put it on instantly. These delicate leaves will turn black very quickly if not stored properly. Try chopping off the bottom of the stem and put in a jar of water on the counter if you need to preserve it for a few days. If you haven’t roasted fennel yet, try roasting it for a unique and delicious flavor experience. 

Be good to each other.

The Alisol fire has made trucking logistics between our farm in Buellton and Goleta impossible. Some substitutions were made. You may have received a canary melon or avocados instead of pears. You may have received Italian parsley instead of basil. Thanks for being flexible during these times.

CSA Contains:
BASIL
BROCCOLI
CARROTS
GREEN LEAF LETTUCE
COLLARD GREENS
CIPPOLINI ONIONS
RED BELL PEPPERS
GREEN ZUCCHINI
FENNEL
BOSC PEARS or FUJI APPLES
BIG BOX ADD: LITTLE GEM, CARROTS, HONEY NUT SQUASH, ARUGULA, CELERY

JUST the BASICS:
BROCCOLI
CARROTS
GREEN LEAF LETTUCE
PEARS/APPLES
RED BELL PEPPERS
ZUCCHINI

JUICE FEAST:
CARROTS
LITTLE GEM LETTUCE
HASS AVOCADOS
ITALIAN PARSLEY
CELERY
CUCUMBERS
COLLARD GREENS
FENNEL
FUJI APPLES

FRUIT EXPANSION: FUJI APPLES & BOSC PEARS
LETTUCE of the WEEK: LITTLE GEM LETTUCE
MUSHROOM MIX: Shitake & Maitake

Amazing Coconut Curried Greens

Ingredients:
2 Tbsp coconut oil
2 medium shallot (sliced)
3 cloves garlic* (minced)
1 tsp minced ginger
1 large bundle collard greens (large stems removed, chopped)
2 tsp curry powder (divided // plus more to taste)
2 tsp coconut sugar (plus more to taste)
Sea salt (to taste // ~1/2 tsp as original recipe is written)
1 large bundle kale (green or purple // large stems removed // chopped)
1/2 cup light coconut milk (or sub vegetable broth or water // divided)
FOR SERVING optional
Toasted coconut flakes
(Find the full recipe and inspiration here at The Minimalist Baker)

Vegan Collard Greens

Ingredients:
1 tablespoon olive oil or ¼ cup water or veggie broth
1 cup diced onion (shallot or onion)
2 – 3 garlic cloves, minced
1 can (14oz.) diced tomatoes (juices mostly drained) or 2 fresh tomatoes, diced
1 bunch collard greens (12 – 16 oz.), stems removed and chopped
1 can (14oz.) beans (chickpeas, cannellini or pinto), drained and rinsed
2 – 3 tablespoons lemon juice (1 large or 2 small lemons)
salt & pepper, to taste
red pepper flakes, to taste (optional)
(Find the full recipe and directions here at The Simple Veganista)

Roasted Fennel and Carrot Salad

Ingredients:
1 Big Fennel Bulb
2 Large Fresh Carrots
4 Shallots (Optional)
1 Tbsp Honey lemon sriracha mix /poultry mix
2 Tbsp Olive Oil
1 Tbsp Lime/Lemon Juice
1 Tbsp Balsamic Vinegar
1 Tsp Garlic Powder
Salt, according to taste
(Find the full recipe and directions here at My Spice Trunk)

Easy Paleo Cashew Chicken

Ingredients:
Sauce
1/2 cup coconut aminos
3 tablespoons rice vinegar
1 1/2 tablespoons toasted sesame oil
2 tablespoons ginger grated
1 teaspoon red pepper flakes
8 garlic cloves minced
2 tablespoons avocado oil or olive oil
Cashew Chicken
3/4 cup raw cashews
2 pounds boneless skinless chicken thighs cut into bite size pieces
2 teaspoons kosher salt
1/2 teaspoon black pepper
2 tablespoons arrowroot flour please do not substitute!
2 tablespoons avocado oil or olive oil
2 large red bell peppers cut into chunks
1 medium broccoli head cut into florets
1 handful dried red chili peppers or less/more depending on spice preference
1/2 cup green onions sliced
4 garlic cloves minced
1-2 tablespoons arrowroot flour
1-2 tablespoons water
(Find the full recipe and inspiration here at The Movement Menu)

Homemade Basil Pesto

Ingredients:
2 cups packed fresh basil leaves about 2 large bunches
1/3 cup pine nuts (or any nut really – i love cashews but walnuts work really well too)
1/2 cup freshly grated parmesan cheese
2 cloves garlic
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup olive oil – i also love using the juice of half a lemon + zest in addition to the oil
(Find the full recipe and directions here at House of Nash Eats)