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Week of September 28th

My dear Community,

We’ve been busy harvesting apples from our own orchard this weekend and wow!, are they good. I’m really excited to share them with you. The core reason (pun intended) for starting our orchard about 5 years ago was to be able to provide fresh LOCAL organic fruit to the community to compliment our veggies. It is hard to source. Most fruits don’t travel well, come along with some hefty packaging and never taste the same when purchased from the store. Although orchard care is more work than I could’ve imagined, it’s all worth it when we sink our teeth into some seriously good fruit.

Happy Fall to you. Even though the days still remain warm, the nights have really cooled down. The chickens started molting and so our egg production is down. We don’t have any available in our store, and it may not be until spring until they are available for purchase. We will continue to honor all of our subscriptions at this time. Although I feel like I’m constantly raising baby chickens, our operation is pretty small. We like to give all our chickens enough space to do their chicken thing and free space is limited. Thanks for supporting our delicious bright yolk eggs and everything we do.

Be good to each other.

CSA Contains:
APPLES (mixed varieties GALA, GOLDEN DELICIOUS, FUJI)
GREEN BEANS
RED BELL PEPPERS
GREEN ZUCCHINI
LACINATO KALE
GREEN LEAF LETTUCE
CARROTS
CHERRY TOMATOES
HASS AVOCADOS
CIPPOLINI ONIONS
BIG BOX ADD: BLACK MISSION FIGS*, RED TOMATOES, RED LEAF LETTUCE, MIXED POTATOES

*Figs count as 2 items as they cost too much, but are too delicious to pass up

JUST the BASICS:
APPLES
GREEN BEANS
GREEN ZUCCHINI
GREEN LEAF LETTUCE
CARROTS
CHERRY TOMATOES

JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
LACINATO KALE
CELERY
CUCUMBERS
APPLES
RED PEPPERS
ITALIAN PARSLEY
BOSC PEARS

FRUIT EXPANSION: BOSC PEARS + FIGS from MAYWOOD FARMS
LETTUCE of the WEEK: RED LEAF
MUSHROOM MIX: Picked fresh from Golden State Papaya here in Goleta

Green Beans Almondine

Ingredients:
1 lb green beans
2 tbsp olive oil
6 garlic cloves, thinly sliced
1/4 cup slivered almonds
1 tsp salt
(Find the full recipe and directions here at The Modern Proper)

Tuscan Kale and Apple Salad

Ingredients:
Salad:
1 bunch (about 10 ounces) Tuscan kale
1 medium apple (like Fuji or Honeycrisp), diced
2 tablespoons dried cranberries
4 teaspoons sunflower seeds
2 tablespoons sliced almonds
1 ounce firm cheese (like Piave, Parmigiano-Reggiano or Manchego), shaved with a vegetable peeler
Dressing:
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
2 tablespoons extra virgin olive oil
Salt and pepper
(Find the full recipe and inspiration here at the Foodie Physician)

Roasted Parmesan Zucchini and Tomatoes

Ingredients:
2 lbs zucchini, quartered lengthwise and cut into 3 to 4 inch pieces
1 lb cherry tomatoes, halved
3 garlic cloves, minced
½ cup shredded parmesan
1 teaspoon Italian seasoning
1 teaspoon coarse salt
½ teaspoon ground black pepper
1 tablespoon extra virgin olive oil
Fresh parsley and thyme leaves, roughly chopped for garnish
(Find the full recipe and inspiration here at Aberdeens Kitchen)

Roasted Cipollini Onions

Ingredients:
1 pound Cipollini Onions, outer layer removed
1 Tablespoon Olive Oil , or enough to liberally coat onions
1 teaspoon fresh Thyme
1/2 teaspoon Sea Salt , or to taste
fresh cracked Black Pepper
(Find the full recipe and inspiration here at White on Rice Couple)