Week of October 26th

My dear Community,

I wanted to share a few lessons I’ve learned from the farm.

Soil and our gut health have a lot in common. The more diversity in microbial activity the better. The more we nurture diversity, the greater chance of overall health. When our soil lacks diversity our crops suffer and when we drive species of bacteria into extinction all sorts of health problems arise. Eating a spectrum of colors from whole foods is key and reducing processed “foods” from our diet is essential.

Community is everything. Working farmers markets, our farmstand and running this CSA program for 8+ years now has taught me the value of community. My family within the farm and the community that surrounds us has provided a sort of nourishment I can’t find on the plate.

Patience is a journey, not a destination. I’m constantly striving towards arriving at a place of pure patience. I’ve realized over the past few years that it’s an ever-evolving space. Sometimes I wake up to find some tragic things have happened. Half of my new chickens have been eaten by some hungry animal, all the apples fell off the tree before I could pick them (as I planned a little too late) and nothing seems to calm down my kids. Patience is a super power that begs to be constantly nurtured and given lots of space and love. That’s where I’m at today. I hope you enjoy your week.

Be good to each other.

CSA Contains:
BUNCHED SPINACH
SCALLOPINI SQUASH from SUNRISE ORGANICS
MOUNTAIN MAGICS
CARROTS
RED LEAF LETTUCE
MINI SWEET PEPPERS
GREEN CURLY KALE
BUTTERNUT SQUASH
GARNET YAMS
ARUGULA
BIG ADD: CARROTS, GREEN ZUCCHINI, RED TOMATOES, HASS AVOCADOS, GREEN LEAF LETTUCE

*Unfortunately broccoli couldn’t be included in the boxes this week. It was picked very late in the evening. While it usually gets iced right away they thought it would fine until the morning. In the morning it was found that all the broccoli had turned brown. I hope you enjoy some of the last of the summer squash.

JUST the BASICS:
CARROTS
RED LEAF LETTUCE
SCALLOPINI SQUASH
BUNCHED SPINACH
MOUNTAIN MAGIC TOMATOES
SWEET POTATOES

JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
GREEN CURLY KALE
CELERY
CUCUMBERS
FUJI APPLES
CILANTRO
BUNCHED SPINACH
FENNEL

FRUIT EXPANSION: ASIAN PEARS + GREEN KIWI FRUIT
LETTUCE of the WEEK: GREEN LEAF LETTUCE
MUSHROOM MIX: Picked fresh from Golden State Papaya here in Goleta

Roasted Sweet Potato Kale Salad with Avocado

Ingredients:
2 to 4 large eggs
2 heads lacinato kale, chopped
1 large sweet potato, chopped
1 large avocado, sliced
1/3 cup raw walnuts
1/4 cup raw pumpkin seeds
1/3 cup feta cheese crumbles, optional
Lemon Herb Dressing:
1/3 cup avocado oil
1/4 cup fresh lemon juice
2 tsp pure maple syrup, optional
1/4 cup fresh parsley, *
1/4 cup fresh mint, *
1/4 tsp sea salt, to taste
(Find the full recipe and inspiration here at The Roasted Root)

Vegan Buternut Squash Curry with Spinach

Ingredients:
2 tablespoons virgin or unrefined coconut oil, see note 1
1/2 medium yellow onion, diced into 1/4-inch pieces
3 cloves garlic, minced
2 tablespoons minced ginger
2 teaspoons yellow curry powder, mild spice
1 teaspoon ground coriander
3/4 teaspoon red pepper flakes, see headnote about spice
4 cups diced butternut squash (1/2-inch dice), (about 18 ounces)
1 (14-ounce) can fire-roasted crushed tomatoes
2/3 cup full-fat coconut milk, see note 2
3/4 cup water
1 teaspoon kosher salt
4 to 5 cups baby spinach
To Serve
chopped roasted peanuts for topping, optional
4 to 5 cups cooked brown rice, see notes
(Find the full recipe and inspiration here at Halthy Nibbles and Bits)

Lemony Roasted Broccoli, Arugula and Lentil Salad

Ingredients:
Salad
1 large bunch of broccoli
¾ pound Brussels sprouts (or more broccoli)
2 tablespoons extra-virgin olive oil
¼ teaspoon fine sea salt
½ cup black beluga lentils (or green/Puy lentils), picked through for debris and rinsed
1 ¼ cups water
4 big handfuls of arugula
½ cup freshly grated Parmesan cheese
Lemon Dressing
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice, to taste
1 teaspoon honey
1 teaspoon Dijon mustard
1 clove garlic, pressed or minced
Pinch of red pepper flakes
¼ teaspoon fine sea salt
Freshly ground black pepper, to taste
(Find the full recipe and inspiration here at Cookie and Kate)

Autumn Kale Salad with Sweet Potatoes, Broccoli and Brown Rice

Ingredients:
SALAD INGREDIENTS:
2 medium sweet potatoes, peeled and diced
2 cups roughly-chopped broccoli florets (about 1 small head of broccoli)
2 tablespoons olive oil
salt and pepper
4 cups chopped kale leaves
2 cups cooked brown rice or farro
2/3 cup dried cranberries or cherries
2/3 cup chopped toasted pecans
(optional: 1/2 cup crumbled feta or goat cheese)
VINAIGRETTE INGREDIENTS:
3 tablespoons olive oil
2 tablespoons red wine vinegar (or apple cider vinegar)
pinch of salt and black pepper and garlic powder, to taste
(Find the full recipe and inspiration here at Gimmie Some Oven)

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