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Week of October 6th

My dear Community,

Since our farm is wavering between summer and fall crops, we turned to Sunrise Organics to help out this week. Tomatoes, watermelon, green beans, corn, cucumbers and romaine lettuce are coming from their farm. Jesus, the owner/operator of Sunrise Organics, was our foreman for about 35 years so I’m honored to support their farm as they are practically family.

We’re starting to dig up yams in a big way. These fiber rich, nutrient packed potatoes are a great addition to the line up. We’re also picking the last of theour? pears and fuji apples. A few notes on our store: our herb garden was just added including chives, oregano, sage and thyme. If you’re used to cooking with dried herbs, try fresh for a flavor explosion. Also new in the store (possibly for a limited time) is a mushroom mix of shitake, lion’s mane and maitake from Far West Fungi. Check out these culinary medicinal gems and let us know what you think.

Be good to each other. 

CSA Contains:
MOUNTAIN MAGIC TOMATOES
GREEN BEANS
WATERMELON
GREEN ZUCCHINI
ROMAINE LETTUCE
RED BELL PEPPERS
CARROTS
CILANTRO
RED ONIONS
GREEN KALE
BIG BOX ADD: CUCUMBERS, SWEET BI-COLORED CORN, BUTTERNUT SQUASH, CARROTS, one more tbd

JUST the BASICS:
MOUNTAIN MAGICS
GREEN BEANS
WATERMELON
ROMAINE LETTUCE
BELL PEPPERS
CARROTS

JUICE FEAST:
CARROTS
ROMAINE LETTUCE
WATERMELON
HASS AVOCADOS
CILANTRO
CELERY
CUCUMBERS
GREEN KALE
GALA APPLES

FRUIT EXPANSION: FUJI APPLES and PEARS
LETTUCE of the WEEK: GREEN LEAF

Roasted Zucchini with Mushrooms and Feta

Ingredients:
1 lb. Crimini mushrooms (see notes)
2 lbs. zucchini (see notes)
2/3 cup. crumbled Feta cheese
1 T chopped fresh parsley (optional)
MARINADE INGREDIENTS
1/4 cup olive oil (use a good quality oil with a nice flavor)
2 T good quality balsamic vinegar
1 tsp. dried thyme
1 tsp. Spike Seasoning (see notes)
fresh ground black pepper to taste
(Find the full recipe and directions here at Kaylns Kitchen)

BEST Creamy Cilantro Dressing

Ingredients:
2 tablespoons lime juice
1 cup cilantro leaves and tender stems, lightly packed
½ cup Greek yogurt*
¼ cup mayonnaise
2 tablespoons olive oil
1 tablespoon water
½ teaspoon maple syrup or honey
½ teaspoon each garlic powder and onion powder
¼ teaspoon kosher salt
(Find the full recipe and directions here at A Couple of Cooks)

Roasted Green Beans and Carrots

Ingredients:
12 ounces green beans, ends trimmed and washed
1 ½ pounds (24 ounces) whole carrots, sliced in half
1 Tablespoons olive oil
¼ teaspoon pepper
½ teaspoon salt
1 Tablespoon honey
3 Tablespoons butter
6-8 cloves garlic, sliced thinly
1 Tablespoon lemon juice
optional: fresh parmesan or lemon zest
(Find the full recipe and directions here at Bites with Bri)

Watermelon Gazpacho

Ingredients:
1 small (5-6 pound) seedless watermelon
1 seedless cucumber, peeled and coarsely chopped
1 red bell pepper, seeded, deveined, and chopped
1 jalapeño pepper, seeded, deveined, and minced
½ small red onion, coarsely chopped
½ cup fresh mint leaves, plus mint sprigs for garnish
4 tablespoons Neocell Derma Matrix – optional – just a collagen powder
3 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
Kosher or fine sea salt
Freshly ground black pepper
(Find the full recipe and directions here at The Paleo Foundation)

Creamed Kale

Ingredients:
2 tablespoons avocado oil or extra virgin olive oil
1 yellow onion
4 garlic cloves
1½ teaspoons fine sea salt, divided, plus more if necessary
1/2 teaspoon red pepper flakes, optional, adjust to your liking
1 (12 oz.) bag pre-washed chopped curly kale
1/8 teaspoon grated or ground nutmeg
1 (15 oz.) can full-fat coconut milk
freshly ground black pepper
(Find the full recipe and directions here at Paleo Gluten Free Guy)