Happy New Year! I hope you had a wonderful holiday. If you’re like me, you indulged in everything that is good about the holidays. Lots of time with loved ones, catching up on loose ends and eating too much sugar, or maybe you have a different vice. It’s a slippery slope for me so I’m ready to dive back into whole fruits and veggies head first as I ditch processed foods. I’m ready to take this year month by month; week by week even and maximize the joy in the short time we have on this planet.
I was a little anxious as Monday crept up to get back into the swing of things. The stress of 2022 felt overwhelming but I’m heading into 2023 with a different mindset regarding stress and how I can pivot to have it work in my favor. What the new year brings us will greatly depend on what we bring to it. We have immense power in determining how this year will unfold. Let’s embrace a more empowered mindset and more viable tools to really create transformation.
Thanks so much for being part of this community. This whole thing wouldn’t exist without you. I’m so happy to share this box as one tool to not just eat more plants, but a wide and diverse variety of seasonal plants that are going to feed your overall health. Wishing you an abundance of health, happiness and love in 2023.
Be good to each other.
CSA Contains: BROCCOLI WHITE CAULIFLOWER RED ONIONS ROMAINE LETTUCE CARROTS BABY SPINACH GREEN CABBAGE FUJI APPLES from GOPHER GLENN ORGANICS GARNET YAMS SATSUMA TANGERINES from GLEN ANNIE ORGANICS BIG BOX ADD: CARROTS, RED BUTTER LETTUCE, BRUSSELS SPROUTS, FUJI APPLES, LACINATO KALE
JUST the BASICS: CARROTS BROCCOLI WHITE CAULIFLOWER BABY SPINACH ROMAINE LETTUCE FUJI APPLES
JUICE FEAST: CARROTS x2 ROMAINE LETTUCE GREEN CABBAGE CELERY LIMES & LEMONS FUJI APPLES CILANTRO BUNCHED SPINACH FENNEL LACINATO KALE
FRUIT EXPANSION: TANGERINES + FUJI APPLES LETTUCE of the WEEK: ROMAINE LETTUCE MUSHROOM MIX: Shitake & Maitake from Far West Fungi (Our local supplier is moving locations. We’ll be back up and running with them as soon as they’re ready.)
We’ve officially arrived at the last CSA box of the year and what a tasty year it’s been. Did you know that the taste of a fruit or vegetable is directly linked to its nutritional profile? Firsthand, you know the difference between a tomato from your box vs. that beautiful looking tomato you buy at the store only to find out at home it has a similar taste profile to a piece of cardboard. Big box agriculture has selected seeds over and over for production, shelf life and size. They’ve lost the point of eating food, which is enjoying every delicious bite while delivering nutrients, instead engineering how to mass produce as much as they possibly can. On our farm it’s been my mission to educate and let it be known that fruits and veggies taste really good. It starts with taking care of the soil and the ecosystem surrounding it. Then we pick out specific varities that burst with flavor and nutrition. We pride ourselves with keeping a majority of our produce local and working with nature to keep everything working in harmony. The future of farming can seem scary and daunting in today’s world, but as long as we have our community by our side, anything feels possible. This CSA program is a work of love and I so appreciate you being a part of it.
One more reminder that there will not be anymore CSA boxes until the first week of January. If you are on a bi-weekly schedule (A) receiving a box today, your next box will not come until Jan 11th. Please shoot us an email if you’d like to receive your next box on Jan 4th. Happiest holidays to all.
Be good to each other.
CSA Contains: HEIRLOOM TOMATOES WHITE CAULIFLOWER CARROTS BABY SPINACH RED LEAF LETTUCE BROCCOLI SATSUMA TANGERINES from GLEN ANNIE ORGANICS ARUGULA RED CABBAGE CILANTRO BIG ADD: CARROTS, TANGERINES, RED BUTTER LETTUCE, HASS AVOCADOS, FUJI APPLES from GOPHER GLEN ORGANICS
JUST the BASICS: CARROTS BROCCOLI RED LEAF LETTUCE SATSUMA TANGERINES HEIRLOOM TOMATOES WHITE CAULIFLOWER
JUICE FEAST: CARROTS x2 ROMAINE LETTUCE RED CABBAGE CELERY SATSUMA TANGERINES FUJI APPLES CILANTRO BUNCHED SPINACH FENNEL LACINATO KALE
FRUIT EXPANSION: FUJI APPLES + SATSUMA TANGERINES LETTUCE of the WEEK: RED BUTTER LETTUCE MUSHROOM MIX: Picked fresh from Golden State Papaya here in Goleta
Roasted Cauliflower Burrito Bowls
Ingredients: 1 cup white or brown rice 1 head of cauliflower, chopped into florets 1 tablespoon olive oil 1 tablespoon taco seasoning, divided 1 14-ounce can of black beans, rinsed and drained 1/2 cup water 2 tomatoes, chopped half of a small onion, chopped juice of 2 limes + more wedges for serving 1/2 cup chopped fresh cilantro 2 ears of corn, kernels cut off the cob 1 avocado your favorite hot sauce for topping (Find the full recipe and inspiration here at A Pinch of Yum)
Spicy Cashew Chickpea Broccoli Salad with Ginger Peanut Dressing
Ingredients: 1 (15 ounce) can chickpeas, rinsed and drained 1 medium head broccoli, VERY finely chopped into bite sized pieces (3-4 cups VERY FINELY diced) 2-3 cups packed shredded red cabbage 1 cup shredded carrots 1 red bell pepper, diced (or not!! haha) 1/3 cup diced green onions (mostly green part) 1 jalapeno, seeded and finely diced 1/2 cup chopped fresh cilantro For the dressing: ¼ cup natural creamy peanut butter 2 1/2 tablespoons low sodium gluten free soy sauce or coconut aminos 1 tablespoon honey (or pure maple syrup to keep vegan) 1 tablespoon rice vinegar 1 tablespoon sesame oil (or sub olive oil) 1-2 teaspoons fresh grated ginger 1 clove garlic, finely minced Optional: ¼ teaspoon red cayenne pepper, plus more if you like it extra spicy! 2 tablespoons warm water, to thin dressing To garnish: ½ cup roasted cashew halves (honey roasted or a fun flavor is yummy) (Find the full recipe and inspiration here at The Ambitious Kitchen)
Spinach Arugula Breakfast Hash
Ingredients: POTATOES 2 tbsp olive oil 4 cups diced potatoes, You can use any potato variety you like. 1/2 white or yellow onion, diced 1/2 tsp salt 1/4 tsp black pepper EGGS + SPINACH + ARUGULA 2 cups mix of spinach & arugula 2 tsp garlic, minced 4 eggs salt & pepper to taste (Find the full recipe and inspiration here at The Whole Cook)
Best Healthy Coleslaw Ever (no mayo!)
Ingredients: For the slaw: 1 medium head of purple cabbage, shredded (about 6 cups shredded cabbage) 2 heaping cups shredded carrots 1 cup finely chopped cilantro 1 jalapeño, seeded and finely diced 1/2 cup green onion (green part only) 1/2 cup pepitas 1/4 cup toasted sliced almonds For the dressing: 3 tablespoons extra virgin olive oil 2 tablespoons apple cider vinegar 1-2 tablespoons pure maple syrup, depending how sweet you like your slaw 1 clove garlic, finely minced ¼ teaspoon cayenne pepper, optional ½ teaspoon salt Freshly cracked black pepper (Find the full recipe and inspiration here at the Ambitious Kitchen)
With the end of the year approaching, I wanted to remind you of our annual closure. We are closed the last two weeks of December (the weeks of 12/19 and 12/26); resuming the first week of January 2023. I’m looking forward to a short pause to reignite the passion for the new year. I’ll be trimming fruit trees, building a new chicken coop and renovating a space that will serve as my office for the CSA and a new passion- health coaching.
My love for organic farming and food has connected with whole body health and wellness. As a mom of 2 boys with demanding jobs, I found my own health decline and hit rock bottom about 3 years ago. After being severely disappointed with how I was treated in the conventional health system with a chronic autoimmune disorder, I began on a path to advocate for myself. I connected with a naturopathic doctor and a health coach and made some big changes in my life. Now after completing the Institute for Integrative Nutrition, I’m on my way to becoming a board-certified Health Coach specializing in women’s health. Keep me in mind in the near future as I launch Grounded Guidance Coaching.
We divert from the usual this week as we fill our plates with mustard greens. Don’t pass up a chance to add something new into your diet. Mustard greens are a rich source of vitamins and minerals for your body. They contain more vitamin C than an orange and more vitamin A than spinach. They are a rich source of antioxidants and a way to help support the body’s natural detoxification process. You can consume mustard greens cooked or raw, but how you cook them may change the nutritional value of the vegetable. I like pairing them with something sweet, like the recipe below, but you can really just steam them as a side dish as they are flavorful on their own.
Spread the gift of health with a gift subscription to the farm. Purchase a gift certificate online through your account and we’ll follow up on the day of your choice to set up the recipient.
Be good to each other.
CSA Contains: WHITE CAULIFLOWER RED MUSTARD GREENS GARNET YAMS RED BUTTER LETTUCE CARROTS GREEN CABBAGE LACINATO KALE BABY SPINACH SATSUMA TANGERINES BRUSSELS SPROUTS BIG BOX ADD: CARROTS, SATSUMA TANGERINES, ROMAINE LETTUCE, FUJI APPLES, BRUSSELS
JUST the BASICS: CARROTS GREEN CABBAGE WHITE CAULIFLOWER BABY SPINACH RED BUTTER LETTUCE SATSUMA TANGERINES
JUICE FEAST: CARROTS x2 ROMAINE LETTUCE GREEN CABBAGE CELERY SATSUMA TANGERINES FUJI APPLES CILANTRO BABY SPINACH FENNEL LACINATO KALE
FRUIT EXPANSION: POMEGRANATE + FUJI APPLES LETTUCE of the WEEK: ROMAINE LETTUCE MUSHROOM MIX: Picked fresh from Golden State Papaya here in Goleta
Baked Sweet Potato with Mustard Greens, Leeks, White Beans + a Cilantro Tahini
Ingredients: 3 medium sweet potatoes a drizzle of olive oil 5-6 mustard green leaves 1 small leek, diced 2 cloves of garlic, diced I cup of cannellini beans (canned or cooked, drained) salt+pepper
Crunchy Kale Salad with Spicy Cashew Sesame Dressing
Ingredients CHICKPEAS* optional 1 15-ounce can chickpeas 2 Tbsp avocado or untoasted sesame oil 1 Tbsp white or yellow miso paste* 2 tsp maple syrup 1 tsp chili garlic sauce VEGETABLES 1 large bundle finely chopped kale 1 cup finely grated carrots 2 cups finely shredded red cabbage DRESSING 1/4 cup creamy cashew butter (or sub almond or peanut butter) 1/3 cup chili garlic sauce 1/4 cup toasted or untoasted sesame oil 3 Tbsp maple syrup 1 healthy pinch sea salt (optional // or 1 Tbsp tamari per healthy pinch salt) (Find the full recipe and inspiration here at The Minimalist Baker)
Cabbage Stir Fry
Ingredients: 3 Tbsp avocado oil 1/2 medium-sized yellow onion, sliced 1 head green cabbage, sliced 4 large cloves garlic, minced 1 Tbsp fresh ginger, peeled and grated 1/2 tsp ground cumin 3 Tbsp liquid aminos, or coconut aminos, to taste 2 large carrots, grated 3 stalks green onion, chopped (Find the full recipe and inspiration here at The Roasted Root)
Instant Pot (or stovetop) Paleo Cauliflower Mushroom Risotto
Ingredients: 1 medium head of cauliflower or 4-5 cups of pre-riced fresh or frozen cauliflower 1 tbsp ghee or coconut oil 1 small onion diced 1 lb small shiitake mushrooms, sliced or cremini or white mushrooms 3 garlic cloves minced 2 tbsp coconut aminos 1 cup full-fat coconut milk 1 cup bone broth or chicken broth or vegetable broth 2 tbsp nutritional yeast 1/2 tsp sea salt or more, to taste 2 tbsp tapioca starch Ground black pepper to taste Chopped parsley for garnish (Find the full recipe and inspiration here What Great Grandma Ate)
Another reminder that we will be closed December 21st through the end of the year. You don’t need to make any adjustments or holds to your account. It’s already been done for you. This gives our crew time to be with family and friends over the holidays and a chance for the winter crops to get a little extra time to grow for harvesting in January.
As a relatively new mom (boys 3 & 6), I’m always trying to maximize my health to maximize my energy and vitality. The food we eat literally turns us into who and what we are. It helps our body manage different forms of stressors in our lives. By weaving this weekly box of veggies into your diet you are effectively helping your body and mind function at their best. By consciously optimizing our environment to work for us, we take the power back of our health and advocate for our own well-being. That’s what organic means to me. Or perhaps it’s a stepping stone to something bigger. Realizing that, like nature, we work in a balance. Let’s return to our roots, enjoy the sunrise, be an active part of our community and make sure to include more plants and whole foods in our diets.
Be good to each other.
CSA Contains: BABY SPINACH WHITE CAULIFLOWER FENNEL YELLOW ONIONS from FINLEY FARMS FINGERLING POTATOES (mixed colors) from SUNRISE ORGANICS SATSUMA TANGERINES from GLEN ANNIE ORGANICS CARROTS SALAD MIX GREEN KOHLRABI CILANTRO BIG BOX ADD: CARROTS, RED BUTTER SALINOVA LETTUCE, BRUSSEL SPROUTS, BROCOLLINI, SATSUMA TANGERINES
JUST the BASICS: CARROTS SALAD MIX BABY SPINACH WHITE CAULIFLOWER FINGERLING POTATOES SATSUMA TANGERINES
JUICE FEAST: CARROTS x2 ROMAINE LETTUCE GREEN CABBAGE CELERY FUJI APPLES CILANTRO LACINATO KALE FENNEL BABY SPINACH
FRUIT EXPANSION: SATSUMA TANGERINES + FUJI APPLES from GOPHER GLEN ORGANICS LETTUCE of the WEEK: RED BUTTER SALINOVA MUSHROOM MIX: Picked fresh from Golden State Papaya here in Goleta
Happiest Thanksgiving to you and yours. While the list of farm failures far exceeds success, the success we’ve had feels immeasurable. In farming, what you learn from the failures sets you on the path to where you need to go. I’ve learned valuable lessons about running an orchard and keeping chickens safe. The farm will continue to teach me throughout my lifetime. I set my feet in the dirt, recognize that setbacks only propel me to the next level and that this earth will only give as long as we give back. I have so much gratitude to have expanded our reach with our farm boxes this year and connect more with our wonderful community.
We have some limited time items available in our CSA store this week. Add some brussels, hachiya persimmons, granny smith apples and more this week. Load up on freshly picked mushrooms with our mushroom mix from Golden State Papaya in Goleta. Fresh ingredients make food preparation easier and more flavorful. Don’t skip our herb garden and stock up on everything you need to heighten the flavor in your dishes. Satsuma tangerines came in just in time to brighten up the boxes. They’ll be available through the new year, weather permitting. I also added some organic in-shell walnuts that were grown right down the street from me here in Buellton on Santa Rosa Rd.
I’m talking with another bakery and hopeful a partnership will evolve for 2023. Let’s all take a few deep breaths together and stay centered in gratitude. More whole foods with friends and loved ones, more time outside, a little less stress and less things.
Be good to each other.
P.S. We wanted green beans for Thanksgiving, but it’s extremely difficult to time the crops just right. Enjoy the rest of our bounty.
CSA Contains: GARNET YAMS CARROTS RED BUTTER LETTUCE BOK CHOI from SUNRISE ORGANICS BRUSSELS SPROUTS CELERY ITALIAN PARSLEY SATSUMA TANGERINES from GLEN ANNIE ORGANICS RED BELL PEPPERS GREEN ZUCCHINI BIG ADD: CARROTS, LACINATO KALE, BRUSSELS SPROUTS, FENNEL, YELLOW ONIONS
JUST the BASICS: CARROTS RED BUTTER LETTUCE BRUSSELS SPROUTS GREEN ZUCCHINI GARNET YAMS RED BELL PEPPERS
JUICE FEAST: CARROTS x2 ROMAINE LETTUCE GREEN CABBAGE CELERY FUJI APPLES ITALIAN PARSLEY LACINATO KALE FENNEL SATSUMA TANGERINES DANDELION GREENS
FRUIT EXPANSION: SATSUMA TANGERINES from GLEN ANNIE ORGANICS and FUJI APPLES from GOPHER GLENN ORGANICS LETTUCE of the WEEK: ROMAINE LETTUCE MUSHROOM MIX: Picked fresh from Golden State Papaya here in Goleta
Ingredients: 2 tablespoons extra-virgin olive oil ¾ pound Brussels sprouts, trimmed and halved 4 garlic cloves, minced or grated Zest of 1 lemon ⅔ cup full-fat goat’s milk 2 ounces goat cheese 1 teaspoon Dijon mustard 1 tablespoon fresh lemon juice Pinch of crushed red pepper flakes ¼ cup chopped fresh basil, plus more for garnish ⅓ cup grated Parmesan cheese ⅓ cup raw almonds, coarsely chopped Flaky sea salt and freshly ground black pepper (Find the full recipe and inspiration here at Half Baked Harvest)
Ingredients: 2 tablespoons ghee or avocado oil or refined coconut oil 3 cups onion diced 2 cups celery diced 1 cup mushrooms diced 1 cup apple cored and diced ¼ cup dried cranberries or dates, chopped ¼ cup flat-leaf parsley chopped 4 teaspoons poultry seasoning ½ teaspoon salt ½ teaspoon black pepper 2 cups almond flour 3 large eggs whisked (Find the full recipe + inspiration here at 40aprons)
Paleo Sweet Potato Pie with an Almond Flour Crust
Ingredients: For the crust 2 cups almond flour pinch of salt 1 egg 1 tbsp maple syrup 2 tbsp melted coconut oil For the filling 1 pound sweet potatoes, washed ¼ cup coconut oil ¼ cup maple syrup ¼ cup coconut sugar 1 tsp ground cinnamon ¼ tsp ground nutmeg 1 tsp pure vanilla extract 1/3 cup coconut milk 2 eggs (Find the full recipe + inspiration here at Paleo Grubs)
THANKSGIVING WEEK: No Whole Foods delivery on 11/23. If you pick up at Whole Foods, we’ll be contacting you to make arrangements for pickup at another location or home delivery if you’d like.
No delivery to the Santa Ynez Valley on 11/24. If you pick up at in SY, we’ve already sent you an email that we’ve either put your box on hold or to make arrangements for pickup at our Buellton farm.
WINTER BREAK: No deliveries the weeks of December 19th and 26th. We will resume the week of January 2, 2023. It feels totally crazy to already be sharing this information with you. Looking forward to finding gratitude in the rest of this year and enjoying every bite 😋 of it.
Giving the gift of health couldn’t be easier. Check out our website if you’d like to purchase a gift certificate and get someone started off with organic goodness in 2023.
Be good to each other.
CSA Contains: HASS AVOCADOS FUJI APPLES from Gopher Glenn Organics CARROTS RED BUTTER LETTUCE RED BELL PEPPERS BRUSSELS SPROUTS from Rodoni Farms BABY SPINACH from Sunrise Organic Farms GREEN ZUCCHINI GARLIC BUTTERNUT SQUASH BIG ADD: CARROTS, RED LEAF LETTUCE, HEIRLOOM TOMATOES, RED POMEGRANATES, LACINATO KALE
JUST the BASICS: HASS AVOCADOS FUJI APPLES CARROTS RED BUTTER LETTUCE BRUSSELS SPROUTS BABY SPINACH
JUICE FEAST: CARROTS x2 ROMAINE LETTUCE RED CABBAGE CELERY CUCUMBERS FUJI APPLES CILANTRO BABY SPINACH FENNEL LACINATO KALE
FRUIT EXPANSION: KIWI + FUYU PERSIMMONS from WILD RIVER LETTUCE of the WEEK: ROMAINE LETTUCE MUSHROOM MIX: Picked fresh from Golden State Papaya here in Goleta
Shaved Brussels Sprout Salad with Roasted Butternut Squash
Ingredients: Brussels Sprout Salad: 1-½ pounds Brussels sprouts, trimmed and shaved 2 cups butternut squash, peeled and chopped 1 large fuji apple, peeled cored, and chopped 1/3 cup pomegranate arils ½ cup feta cheese crumbles 1/3 cup pumpkin seeds Citrus Maple-Cinnamon Dressing: ¼ cup olive oil ¼ cup lemon juice 1 tablespoon + 1 teaspoon pure maple syrup ¼ teaspoon ground cinnamon ¼ teaspoon sea salt, to taste (Find the full recipe and inspiration here at The Roasted Root)
Crispy Roasted Brussel Sprouts with Garlic Dijon Sauce
Ingredients: 1 tbsp avocado oil 2 pounds brussel sprouts, trimmed and halved 1 tsp salt 1 tbsp garlic olive oil – or 1 tsp garlic powder and 1 additional tablespoon avocado oil Garlic Dijon Sauce 2 tbsp tahini – or almond butter 2 tbsp coarse dijon mustard 1 tbsp garlic olive oil – or olive oil plus 1 tsp garlic powder 2 tbsp apple cider vinegar 1 tsp herbs de provence (Find the full recipe and inspiration here at Bites of Wellness)
Spinach Avocado Chicken Burgers
Ingredients: 1 lb ground chicken 1/2 cup spinach, finely chopped 2 tbsp cilantro, finely chopped 2 tbsp coconut flour (optional- acts as a binder) 1 tbsp avocado oil (plus more if you’re frying or grilling) 2 tsp garlic powder 2 tsp onion powder 1 tsp sea salt 1/2 tsp black pepper (omit for AIP) Juice of one lime 1 small avocado (or half a large avocado), diced into chunks Butter lettuce leaves (optional) For the avocado mayo (optional) 2 medium avocados 4 tbsp avocado oil Juice of one lime 1/4 tsp sea salt 1/8 tsp black pepper (omit for AIP) (Find the full recipe and inspiration here at Unbound Wellness)
Moroccan Spiced Carrot Salad
Ingredients: 3 to 4 cups shredded carrots 1/3 cup minced parsley 1/3 cup raisins 1/4 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon ground paprika 1/8 teaspoon ground cinnamon 4 dashes ground cayenne Juice from 2 lemons 1 garlic clove 1/3 cup extra virgin olive oil 1/8 teaspoon salt (Find the full recipe and inspiration here at Forged Dish)
It’s been quite a weekend getting ready for the anticipated rain. We welcome it in a big way, but it usually means we’re close to the end of tomatoes and other summer crops that are holding on for dear life. I’m looking forward to a few reasons to turn on my oven! I lament the loss of summer’s bounty, but eating seasonally has way too many benefits to pass up. When you’re eating seasonal crops, they’re much more likely to be richer in flavor and nutrients and means living harmoniously with the wisdom of nature. The foods of winter, for instance, tend to be heavier and denser, which helps fortify us against colder, harsher weather. And of course, it broadens our diet. Sometimes we get stuck eating the same thing and eating seasonally keeps it more interesting and engaging.
The holiday season is here. If you have plans to be away Thanksgiving week, please head over to your account and place your box on hold. The earlier we have a box count for that week the better. We won’t be delivering to Whole Foods in Santa Barbara on Wednesday 11/23 or to the valley on 11/24, with the exception of Farm Pickup in Buellton. I’ll make sure anyone who usually receives their box at these locations is notified in the next week.
Be good to each other.
CSA Contains: GREEN CURLY KALE MOUNTAIN MAGIC TOMATOES from SUNRISE ORGANICS CARROTS BROCCOLINI from SUNRISE ORGANICS RED ONIONS GARNET YAMS RED LEAF LETTUCE GREEN CABBAGE GREEN ZUCCHINI ITALIAN PARSLEY BIG BOX ADD: CARROTS, MOUNTAIN MAGICS, BUNCHED SPINACH, ROMAINE LETTUCE, FUJI APPLES
JUST the BASICS: CARROTS RED LEAF LETTUCE BROCCOLINI MOUNTAIN MAGIC TOMATOES GREEN ZUCCHINI GARNET YAMS
JUICE FEAST: CARROTS x2 ROMAINE LETTUCE GREEN CABBAGE CELERY CUCUMBERS FUJI APPLES CILANTRO BUNCHED SPINACH FENNEL LACINATO KALE
FRUIT EXPANSION: POMEGRANATES from WILD RIVER + FUJI APPLES from GOPHER GLENN ORGANICS LETTUCE of the WEEK: ROMAINE LETTUCE MUSHROOM MIX: Picked fresh from Golden State Papaya here in Goleta
Happy Halloween! It’s wild to believe we are about to usher in the eleventh month of the year. I’m taking a moment of gratitude for things big and small as time seems to woosh by way too quickly. There aren’t a lot of days where I have time to sit down and meal plan, although I do like to prep a few things on the weekend. Most meals are made on the fly, so I thought I coined, “health in a hurry”. But then I realized it’s nearly the title of a cookbook which includes a ton of paleo recipes that look really delicious. I’m a mom of two, an entrepreneur and a business owner. But cooking healthy meals is really important to me so I’m on a journey to figure out what “healthy in a hurry” can look like for me. Let’s call it Farm Fast Food- a meal you can make under 20 minutes or so. Tag us @somethinggoodorganics on IG and show us what Farm Fast Food means to you.
I’ve been sauteing onions, fennel and zucchini and blending them with bone broth + coconut milk (topped with salt + avocado) for a quick and seriously satisfying warm meal. Egg “tacos” filled with spinach and bell peppers can make a quick evening meal. I love making pesto on the weekends to accompany meals throughout the week. Cabbage slaw can be a great side kick to protein or as a topping. Let’s collectively change the meaning of fast food and inspire others to do the same.
Be good to each other.
CSA Contains: BUNCHED SPINACH RED CHERRY TOMATOES CARROTS GREEN LEAF LETTUCE RED BELL PEPPERS GREEN ZUCCHINI FENNEL BASIL GREEN CABBAGE FUJI APPLES BIG BOX ADD: CARROTS, FINGERLING POTATOES, MOUNTAIN MAGIC TOMATOES, ROMAINE LETTUCE, MINI SWEET PEPPERS
JUST the BASICS: CARROTS GREEN LEAF LETTUCE FUJI APPLES GREEN ZUCCHINI RED CHERRY TOMATOES BUNCHED SPINACH
JUICE FEAST: CARROTS x2 ROMAINE LETTUCE GREEN CABBAGE CELERY CUCUMBERS FUJI APPLES CILANTRO BUNCHED SPINACH FENNEL LACINATO KALE
FRUIT EXPANSION: POMEGRANATE + GREEN KIWI from WILD RIVER LETTUCE of the WEEK: ROMAINE LETTUCE MUSHROOM MIX: Picked fresh from Golden State Papaya here in Goleta
Asian-style Cabbage-Fennel Coleslaw
Ingredients: 1/2 green cabbage – shredded 1 fennel bulb – shredded 3-4 garlic cloves – minced 2 tbsp grape seed, sunflower, or olive oil 1 tbsp toasted sesame oil 1.5 tbsp rice vinegar or apple cider vinegar 2 tsp honey (or raw cane sugar) Generous squeezes of lemon juice A few pinches Sweet Ginger Sea Salt (optional) 1/4 tsp of Chili Flakes A large handful of fresh cilantro – chopped Sprinkles Roasted Black Sesame Seeds & Toasted White Sesame Seeds (Find the full recipe and inspiration here at Season with Spice)
Bone Broth Vegetable Soup
(A perfect soup to add shaved fennel into!)
Ingredients: 2 large or 3 medium organic sweet potatoes cut into small chunks 4 large carrots cut into bite size pieces 1 onion diced 2 zucchini cut into bite size pieces a good handful of green beans cut into bite size pieces 1 tsp ground ginger 1/2 tsp ground turmeric 1/2 tsp ground coriander 1/4 tsp garlic powder 1 tbsp fresh chopped parsley 1 tbsp fresh chopped dill 1 tbsp fresh squeezed lemon juice 1-2 tbsp coconut oil 6 cups bone broth or broth of your choice (Find the full recipe and inspiration here at Calm Eats)
Ingredients: 2 cups romaine lettuce, thinly chopped 2 1/2 cups green cabbage, thinly chopped 2 cups carrots, shredded 1 red bell pepper, diced 1 cup cucumber, diced (thinly sliced, raw zucchini might be a good sub) 2 green onions 1/2 cup cilantro, minced 1/2 cup raw cashews, roughly chopped Sesame seeds (optional for garnish)
Ingredients: ½ cup quinoa dry weight 1 fennel bulb finely diced 1 zucchini sliced 1 cup coriander, parsley and mint combined amount, adjust to preference 1 teaspoon maple syrup 1 teaspoon apple cider vinegar or white distilled vinegar 1 cm ginger grated, adjust amount to preference 1 tablespoon pumpkin seeds pinch salt For the dressing 1 tablespoon extra virgin olive oil 2 teaspoon apple juice 1 garlic clove minced or finely diced salt and pepper (pepper optional) (Find the full recipe and inspiration here at Through the Fibro Fog)
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
Have you ever had one of those weeks where so many things out of your control go haywire? You keep finding geese eating rows of lettuce, your zucchini crop has a case of mildew and you wake up to find your ice machine on the fritz. That’s when I remind myself to find the tiny cracks of light where gratitude shines through. I’ve found that I can move through life and business with a little more ease if I can give it all a little grace. And although you and I don’t have to deal directly with things like monitoring geese, replanting zucchini and fixing the ice machine, there’s no shortage of obstacles on a daily basis. Here’s hoping that this box can bring you happiness this week. Biting into freshly picked produce, grown with flavor in mind and not picked a day too soon, sharing meals with loved ones or having a moment of silence with some good food provide me little joys and I hope they do for you, too.
Be good to each other
CSA Contains: ENGLISH CUCUMBERS MOUNTAIN MAGIC TOMATOES HASS AVOCADOS FUJI APPLES from our orchard GREEN LEAF LETTUCE CARROTS BAGGED SPINACH from SUNRISE ORGANICS FENNEL GREEN ZUCHINI BROCCOLINI from SUNRISE ORGANICS BIG ADD: CARROTS, MINI SWEET PEPPERS, ROMAINE LETTUCE, ARUGULA,
JUST the BASICS: CARROT RED LEAF LETTUCE CHERRY TOMATOES HASS AVOCADOS BAGGED SPINACH GREEN ZUCCHINI
JUICE FEAST: CARROTS x2 ROMAINE LETTUCE LACINATO KALE CELERY CUCUMBERS MELON RED PEPPERS ITALIAN PARSLEY APPLES DANDELION GREENS
FRUIT EXPANSION: POMAGRANATES & ASIAN PEARS LETTUCE of the WEEK: ROMAINE MUSHROOM MIX: Picked fresh from Golden State Papaya here in Goleta