Happy Labor Day. If the purpose of Labor Day is to honor workers and their contributions to society then it is definitely a day to celebrate our workers here on the farm. It feels like a lifetime ago, but I come from a more conventional 9-5 setting in an office. Although it was very hard work, it doesn’t really seem to compare to a physically demanding job that the farm entails. The farm is so nurturing and at the same time has a demand for labor that is relentless. It doesn’t recognize holidays and doesn’t stop because of hot or cold weather. Consistently giving thanks and immense gratitude for the people who help make it possible to eat this food.
Our chickens started ramping up egg production in February and our older chickens are now starting to take a little break. We are in the midst of growing a few new flocks which should help take us through the winter uninterrupted. We don’t have any eggs for sale in our store anymore and only our current subscribers will be able to receive them. I will be back around with more updates on our chickens as the new ladies begin to lay.
Enjoy this summer bounty filled with local produce.
Be good to each other.
CSA Contains: CARROTS MOUNTAIN MAGIC TOMATOES GREEN ZUCCHINI LACINATO KALE CANARY MELON RED BELL PEPPERS GREEN BEANS RED TOMATOES RED LEAF LETTUCE CUCUMBERS BIG BOX ADD: RED CHERRY TOMATOES, BROCCOLI, CARROTS, ROMAINE LETTUCE, YELLOW ONIONS
JUST the BASICS: RED LEAF LETTUCE CARROTS MOUNTAIN MAGIC TOMATOES CANARY MELON GREEN ZUCCHINI RED BELL PEPPERS
JUICE FEAST: CARROTS x2 ROMAINE LETTUCE GALA APPLES LACINATO KALE ENGLISH CUCUMBERS ITALIAN PARSLEY CELERY X2 WATERMELON LIMES
FRUIT EXPANSION: RASPBERRIES + ASIAN PEARS LETTUCE of the WEEK: RED BUTTER LETTUCE MUSHROOM MIX: SHIITAKE + OYSTER from WOLFE FARMS
I’m adding one of my favorite squashes into the box this week- orange kabocha. Since we are having a heat wave, you can tuck this one away until it cools down if you’d like. These squashes are so flavorful and full of natural sugars they don’t stay too long on the farm before we run out so I always make sure we have the opportunity to include them. Kabocha squash is used in variety of cuisines and is an excellent source of complex carbohydrates that provides more than your daily requirements of beta carotene, a precursor of vitamin A. It’s also rich in vitamin C while offering some B vitamins, potassium, magnesium and fiber.
Our strawberry season is officially over. While you might find them at the farmers market a bit longer, the quality of the berries has deteriorated.If you received some bad ones last week don’t hesitate to send me a quick email and we’ll make it up to you. We might have another crop ripen in the next month or so, but will move towards autumn fruit. Think apples, pears, persimmons and more as we head into fall.
It always feels good to take the opportunity to connect and extend my gratitude to you for being a part of our community. Our CSA program is an easy way for our farm to continue distributing food locally, which has been an increasing challenge on the wholesale side in recent years. I truly appreciate every week we get to make boxes of fresh produce filled with love for the community. We couldn’t do it without you!
Be good to each other.
CSA Contains: CARROTS MOUNTAIN MAGIC TOMATOES ROMAINE LETTUCE CUCUMBERS BLACKBERRIES WATERMELON RED ONIONS ORANGE KABOCHA SQUASH HASS AVOCADOS GARLIC BIG BOX ADD: YELLOW CHERRY TOMATOES, CELERY, RED BUTTER LETTUCE, ASIAN PEARS, CARROTS
JUST the BASICS: WATERMELON MOUNTAIN MAGIC TOMATOES BLACKBERRIES HASS AVOCADOS ROMAINE LETTUCE CUCUMBERS
JUICE FEAST: CARROTS x2 ROMAINE LETTUCE BLACKBERRIES LACINATO KALE CUCUMBERS CILANTRO CELERY FUJI APPLES WATERMELON
FRUIT EXPANSION: BLACKBERRIES + STONE FRUIT LETTUCE of the WEEK: RED BUTTER LETTUCE MUSHROOM MIX: SHIITAKE + OYSTER from WOLFE FARMS
I hope you and yours stayed safe and went unscathed by Tropical Storm Hilary yesterday. Through the chaos of a storm that surely hit southern California pretty hard, we seemed to receive the beauty of it all. I saw some beautiful captures of the massive rainbow taken from Goleta yesterday and we shared the epic bright pink sunset in Buellton on our IG @somethinggoodorganics.
Strawberries are on their way out until our next crop ripens in Buellton next month. We’re cashing in on a juicy crop of blackberries and melons in the meantime. Don’t forget that ripe cherry tomatoes mean that they have a tendency to crack when they are picked. Eat those first and sort them out as soon as you are able or your whole bag of tomatoes will end up juicy.
I had a very flavorful vegetable smoothie this morning. It was reminiscent of V8 juice, but with some real vibrancy. I blended celery, parsley, zucchini, tomatoes, red onion, garlic, lemon and olive oil for a seriously satisfying breakfast. I also added in some bone broth protein powder to help keep me full throughout the morning. I love the one from Paleovalley. I don’t always have this for breakfast, but I’ve been falling short on eating my veggies lately. When you start breakfast with vegetables you’re off to a great start!
We are still happily in the swing of things for summer. With all the heat we’ve been having comes fruit that ripens very quickly. Please keep this in mind as you receive fruit from us and make sure to enjoy it right away. We don’t pick things prematurely so they can sit on a store shelf and wait for you to buy them. We pick them at the peak of perfection so you can taste the most flavor and nutrients they have to offer. The mountain magic and cherry tomatoes tend to have a few that have split in the bag and the split fruit should be eaten immediately. They split when they are perfectly ripe, but can turn a bag of tomatoes into a mess if you let it sit. The perks of summer produce are full of sweetness and flavor, but need to be eaten quickly.
I spent the weekend studying energy healing which got me thinking about the energy in our food. When I dove deeper, the conventional response was the calories that we can measure. But I’m more curious about the vibrational energy that comes with every bite we eat. When land is tended to with care, where soil is deemed the most important and the biodiversity of the space is balanced, I can only imagine that the food we eat comes with that much more power. This helps us feel our best, heals and prevents illness and brings us all together at the table for a meal. As we prepare your box each week you can be sure we’re sending the highest vibrational food your way. I hope you can feel the love.
Don’t forget to add fresh herbs from our herb garden. I’ve noticed a measurable increase in flavor from drying my own herbs like oregano and thyme. We also have super sweet bi-colored corn available while quantities last.
Be good to each other.
CSA Contains: STRAWBERRIES MOUNTAIN MAGIC TOMATOES BLACKBERRIES CARROTS CILANTRO GREEN LEAF LETTUCE CANARY MELON GREEN ZUCCHINI RED BELL PEPPERS ENGLISH CUCUMBERS BIG BOX ADD: CHERRY TOMATOES, CANTALOUPE, HASS AVOCADOS, RED ONIONS, BLACKBERRIES
JUST the BASICS: CARROTS GREEN LEAF LETTUCE STRAWBERRIES CANARY MELON RED BELL PEPPERS MOUNTAIN MAGIC TOMATOES
JUICE FEAST: CARROTS x2 ROMAINE LETTUCE BLACKBERRIES LACINATO KALE STRAWBERRIES CANTALOUPE ENGLISH CUCUMBERS CILANTRO CELERY X2
FRUIT EXPANSION: BLACKBERRIES X2 LETTUCE of the WEEK: LETTUCE MIX MUSHROOM MIX: SHIITAKE + OYSTER from WOLFE FARMS
It’s that time of year when blackberries really start to shine so we’re loading our CSA boxes full. They’re so plump and sweet I can’t help topping yogurt or cantaloupe halves, toss them in smoothies or just pop them into my mouth. I made a fantastic blackberry frozen yogurt, which was a little more work, but a summer treat for sure. While I’m sure you don’t need a list of reasons to eat these, I thought I’d mention a few interesting nutritional facts: One small serving (about 15 berries), holds a whopping 30 milligrams of vitamin C and almost an entire milligram of manganese (a trace mineral), making up about 50 percent of your daily recommended intake for both. Blackberries are also high in vitamin K, an essential nutrient for good bone and heart health. Blackberries rank as one of the top 10 highest antioxidant foods. This tiny fruit delivers a powerful punch with each bite, helps you fight disease, boosts immunity and maintains premium health. Meanwhile, with only seven net carbs (total carbs minus fiber) in a cup of blackberries, it’s a whole food that’s super tasty while low in sugar.
Enjoy the summer bounty as we cruise through my favorite part of summer. Check out our CSA store to grab yourself some of our infamous super sweet, bi-colored corn or a freshly baked loaf of sourdough, and slather it with some of our incredible, minimally processed strawberry preserves and take a bite of gratitude for all that we have.
Be good to each other.
CSA Contains: CARROTS BASIL CANTALOUPE BLACKBERRIES GREEN ZUCCHINI RED CARMEN PEPPERS RED LEAF LETTUCE STRAWBERRIES HASS AVOCADOS MOUNTAIN MAGIC TOMATOES BIG BOX ADD: CUCUMBERS, BLACKBERRIES, LACINATO KALE, CARROTS, HEIRLOOM TOMATOES
JUST the BASICS: CARROTS RED LEAF LETTUCE BLACKBERRIES MOUNTAIN MAGIC TOMATOES GREEN ZUCCHINI CANTALOUPE
JUICE FEAST: CARROTS x2 ROMAINE LETTUCE ENGLISH CUCUMBERS BLACKBERRIES CELERY STRAWBERRIES CILANTRO BABY SPINACH LACINATO KALE FUJI APPLES
FRUIT EXPANSION: BLACKBERRIES X2 LETTUCE of the WEEK: LETTUCE MIX MUSHROOM MIX: SHIITAKE + OYSTER from WOLFE FARMS
Enjoying the ground beef from Rancho San Julian? Well we’re excited to announce we’ve just added their sausage as well! Check out our CSA store for limited availability. All of our meat boxes from Native Pastures are on hold for about 4 more weeks as they await the processing of their cows. We appreciate you supporting local food more than you know and I will be sure to let you know when they are back in business.
Summer is in full swing when melons make an appearance in our shares. This week they’re from our neighbor Sunrise Organics. Owner Jesus mentioned their whole crop of watermelon was eaten by coyotes just as it was beginning to ripen. It’s always amazing how nature can seize that perfect moment in a ripening stage and then move in right before you’re about to harvest. We still are behind schedule on John’s farm so the melons are just beginning to trickle in. I’m looking forward to digging into a juicy cantaloupe this week. It reminds me of everything that California is. After living all over the world, I can attest the produce from our state is really some of the best. Unfortunately, most of our grocery stores import food from cheaper places while pushing out smaller local farms that can’t (and frankly don’t want to) comply with new insurance policies. Thanks so much for supporting our CSA program. We want to sell local produce that will nourish your body and soul. We couldn’t run our passion project without you.
Be good to each other.
CSA Contains: CARROT CUCUMBERS LACINATO KALE RED LEAF LETTUCE BLACKBERRIES CANTALOUPE GREEN ZUCCHINI HEIRLOOM TOMATOES MINI SWEET PEPPERS STRAWBERRIES BIG BOX ADD: LEEKS, BABY SPINACH, CARROTS, MOUNTAIN MAGICS TOMATOES, STRAWBERRIES
JUST the BASICS: CARROTS HASS AVOCADOS or BLACKBERRIES RED LEAF LETTUCE STRAWBERRIES CANTALOPE GREEN ZUCCHINI
JUICE FEAST: CARROTS x2 ROMAINE LETTUCE CELERY LACINATO KALE FUJI APPLES STRAWBERRIES ITALIAN PARSLEY BABY SPINACH LEMONS CUCUMBERS
FRUIT EXPANSION: STONE FRUIT + STRAWBERRIES LETTUCE of the WEEK: ROMAINE LETTUCE MUSHROOM MIX: from Wolfe Farms in Solvang
Ingredients: SALAD 3 cups cooked French green lentils (from 1 cup dry lentils)* 4 cups peeled and grated carrots (from 8 medium carrots, OR use 2 cups grated carrots and 2 cups shredded kale)** 3 celery ribs, diced ½ a medium red onion, finely chopped ½ cup fresh mint leaves, finely chopped* ½ cup raisins or currants ½ cup toasted walnuts, pepitas, or sunflower seeds** ⅓ cup pitted Kalamata olives, sliced (optional, but highly recommended for a salty punch) DRESSING ¼ cup extra virgin olive oil 3 tbsp freshly squeezed lemon juice, plus more to taste 2 tbsp balsamic vinegar 1 tsp ground turmeric 1 tsp ground cinnamon 1 tsp ground cumin ½ tsp smoked paprika ¼ tsp chili flakes (optional) ¾ tsp fine sea salt Freshly ground black pepper, to taste 1 tsp dijon mustard 1 tsp pure maple syrup 2 garlic cloves, minced (Find the full recipe and inspiration here at Up Beet Kitchen)
Cantaloupe Melon Salad With Cucumber & Feta
Ingredients: 2 cups cantaloupe melon, skin removed + cut into chunks (or spooned into balls) 2 cups cucumber, chopped into half-moons 1/2 cup feta cheese, crumbled Approx. 15 large fresh mint leaves, torn or chopped 2 Tbsp olive oil 1 lime, juice only Salt + pepper, to taste (Find the full recipe and inspiration here at Walder Wellness)
Zucchini Avocado Salad with Garlic-Herb Sauce
Ingredients: VEGGIES 3-4 medium zucchini, shaved into ribbons 2 medium avocado, pitted, peeled and cubed Organic greens – kale, arugula, microgreens Hemp hearts Fresh parsley
CRIPSY ROASTED CHICKPEAS Sprouted chickpeas or 15-ounce can of organic chickpeas, drained. 1 tablespoon olive or avocado oil Pinch of sea salt or Himalayan pink sea salt and ground black pepper ¼ teaspoon each ground cumin, coriander, ground ginger, nutmeg, cinnamon, cayenne pepper (optional)
GARLIC-HERB TAHINI SAUCE ⅓ cup tahini ½ cup cilantro and parsley, tough stems removed 1-2 cloves garlic, peeled 2-3 tablespoons fresh lemon juice 1 tablespoon apple cider vinegar ¼ teaspoon sea salt Freshly ground black pepper 2 tablespoons filtered water, to thin (Find the full recipe and inspiration here at Feed Your Glow)
Best Ever Paleo Kale Salad {Vegan}
Ingredients pickled onions: 1 large red onion very thinly sliced 3/4 cup apple cider vinegar 1/4 cup water 1 tablespoon pure maple syrup 1 teaspoon salt salad: 3/4 cup slivered almonds 1 bunch kale finely chopped 1 teaspoon olive oil + dash sea salt 1 apple thinly sliced or julienned (I used honey crisp) 1/2 cup dried cranberries fruit sweetened 1 avocado peeled and diced 1/2 cup vegan parmesan cheese optional dressing: 1/3 cup olive oil 2 1/2 tablespoons fresh lemon juice 1/2 tablespoon dijon mustard 2 teaspoons pure maple syrup Sea salt and black pepper to taste (Find the full recipe and inspiration here at Paleo Running Momma)
How’s summer rolling along for you? Have you been making anything especially delicious you’d like to share? Send us a picture and we’ll post it on our blog. I’ve been making a lot of gazpacho, pesto with different herbs (not just basil!), zucchini in various forms: cold salads, zoodles and bread. Last week I roasted an epic spaghetti squash with sundried tomatoes, olives and chicken. Being a Leo, I feel I really vibe with the hot weather and summer produce. At the same time, I run a few different businesses, have two little boys and so need my nourishment to be able to be quickly prepared. Getting the CSA box home and taking 20-30 minutes for produce prep is key to my success. I take off the carrot tops, wash lettuce and chop it up, roast squash (later in the evening as things cool down) and make an herb based dressing. This regular practice in our household helps diversify our meals, otherwise we just end up eating a lot of noodles.
Hope you had a great weekend. I spent it in Big Sur soaking up the palpable energy that comes from basking in mother nature and the spiritual place that is Big Sur. Running through the canopies, swimming in waterfalls and spending all day at the beach watching the ocean crash its mighty waves. Maybe it’s being forced to disconnect from technology, or the coast line splashing up against you, but it’s a reminder of how healing mother nature is.
Be good to each other.
CSA Contains: RED LEAF LETTUCE BROCCOLI CARROT RED BELL PEPPER CROOKNECK SQUASH STRAWBERRY CUCUMBERS HEIRLOOM TOMATOES YELLOW ONIONS MOUNTAIN MAGIC TOMATOES BIG BOX ADD: CARROTS, BLACKBERRIES, DELICATA SQUASH, FINGERLING POTATOES, RED BUTTER LETTUCE
JUST the BASICS: CARROTS RED LEAF LETTUCE HEIRLOOM TOMATOES STRAWBERRIES RED BELL PEPPER BROCCOLI
JUICE FEAST: CARROTS x2 ROMAINE LETTUCE CUCUMBERS BLACKBERRIES LACINATO KALE STRAWBERRIES CELERY ITALIAN PARSLEY RED BELL PEPPER FUJI APPLES
FRUIT EXPANSION: STRAWBERRIES + STONE FRUIT LETTUCE of the WEEK: RED BUTTER LETTUCE MUSHROOM MIX: SHIITAKE + OYSTER from WOLFE FARMS
As I’ve mentioned, the winter rains really did a number on our fruit orchards this year. While there is still some fruit ripening, it’s a significant drop in what we were expecting. The rains were much needed, but that’s where we are with the peaches and plums this year. I’m hoping to get some into our fruit expansions but we’re sourcing apricots from another farm this week.
I’m constantly reflecting gratefully on our Goleta farm land. While our Buellton farm produces a huge amount of food, our Goleta land feels sacred. There are only a few places in the world that the temperatures don’t freeze all year round. We’ve been eating tomatoes for a month now because of the ability to plant them so early in the year with the temperate climate. The heirlooms in the boxes this week come from our Goleta farm and as the temperatures in Buellton heat up, we’ve just started to transition to picking up there. That means melons and corn are close! I hope you’ve been having a wonderful summer.
Don’t forget to grab a loaf of 100% organic sourdough or seeded sourdough bread here in our store. If you like the bread as much as we do, feel free to stop by during the week and add one to your cart for the following week.
Be good to each other.
CSA Contains: STRAWBERRIES CARROTS HEIRLOOM TOMATOES LACINATO KALE ROMAINE LETTUCE SPAGHETTI SQUASH LEEKS CELERY GREEN ZUCCHINI PERSIAN CUCUMBERS BIG ADD: YELLOW CHERRY TOMATOES, BUNCHED SPINACH, STRAWBERRIES, CARROTS, APRICOTS
JUST the BASICS: CARROTS ROMAINE LETTUCE HEIRLOOM TOMATOES PERSIAN CUCUMBERS SPAGHETTI SQUASH STRAWBERRIES
JUICE FEAST: CARROTS x2 ROMAINE LETTUCE GREEN CABBAGE CELERY CUCUMBERS STRAWBERRIES CILANTRO BUNCHED SPINACH FUJI APPLES LACINATO KALE
FRUIT EXPANSION: APRICOTS + STRAWBERRIES LETTUCE of the WEEK: RED LEAF LETTUCE MUSHROOM MIX: SHIITAKE + OYSTER from WOLFE FARMS
Garlicky Parmesan Zucchini Bake
Ingredients: 4 medium zucchini, chopped into 1 inch pieces 1.5 Tbsps olive oil, or avocado oil 1.5 cups mixed cherry tomatoes, whole 3-4 fresh garlic cloves, minced 1/4 cup fresh parmesan cheese, shredded 1.5 tsp dry Italian seasonings 1/2 tsp. sea salt, or more to taste 1/8 tsp. black pepper 1/4 cup fresh parsley leaves, finely chopped (Find the full recipe and inspiration here at Clean Food Crush)
Roasted Spaghetti Squash with mushrooms, garlic and sage
Ingredients: 1 small spaghetti squash (about 2 lbs) 1 Tablespoon butter ( optional, or just use olive oil) 2 Tablespoon olive oil 1/2 an onion, chopped 12– 16 ounces sliced mushrooms – cremini, shiitake or chanterelles 4–6 garlic cloves, finely chopped 3 Tablespoons fresh torn sage salt and pepper to taste generous pinch nutmeg 1/4 cup grated Romano cheese (or Parmesan) OPTIONAL (Find the full recipe and inspiration here at Feasting at Home)
Parmesan Pistachio Kale Salad
Ingredients: 2 bunches lacinato kale leaves removed from stems and chopped (sub 1 bunch for romaine) 1/2 tablespoon olive oil 1/4 cup roasted pistachios chopped 1/4 cup shaved parmesan cheese
CREAMY PARMESAN DRESSING 1/2 cup finely grated parmesan cheese 3 tablespoons greek yogurt 1 garlic clove 1 tablespoon freshly snipped chives 1/2 tablespoon dijon mustard 2 teaspoons red wine vinegar 1/4 teaspoon salt 1/4 teaspoon pepper 1/2 lemon juiced 1/2 cup olive oil (Find the full recipe and inspiration here at How Sweet Eats)
Strawberry Cucumber Salad
Ingredients: 1 pint strawberries, hulled and thinly sliced 1 cucumber, halved and thinly sliced ½ small red onion, thinly sliced ½ c chopped fresh basil ½ c chopped fresh mint 2 tbsp extra virgin olive oil 2 tbsp balsamic vinegar 2 tsp honey, or agave ½ tsp kosher salt (Find the full recipe and inspiration here at Our Salty Kitchen)
Crunchy Cucumber Carrot Celery Salad
Ingredients: 3 cups carrots, shredded (about 3-4 medium-large carrots) 1.5 cups long English cucumber, diced (about 1/2-2/3 of a cucumber) 1.5 cups celery, diced (about 4 large stalks) 1/2 cup fresh dill, chopped 1/2 cup fresh parsley, chopped 1/4 cup fresh mint, chopped Salt + pepper, to taste
Ingredients: 2 leeks, sliced lengthwise 2 zucchinis, sliced lengthwise ⅓ cup walnuts, toasted and crumbled ¼ cup olive oil ¼ cup fresh flat-leaf parsley, minced ¼ cup fresh cilantro, minced Juice from 1 lemon 2 garlic cloves, minced Sea salt and freshly ground black pepper (Find the full recipe and inspiration here at Paleo Leap)
I’m late with this post as I’ve had quite the reminder of how attached to my phone my world is. I left it on top of my friend’s car yesterday, and as I watched it fly off the side of the 154 freeway I had to take a few deep breaths and trust that everyone would understand. Maybe perhaps it’s also a reminder of how important it is to unplug from time to time.
We included a taste of the Organic Seeded Sourdough bread that we offer from Bunkhouse Bread on San Julian Ranch. We’ve had a great response. There’s still a few loaves left in the store this week but be sure to subscribe if you want a guaranteed loaf weekly or every other week with your share.
Be good to each other.
CSA Contains: STRAWBERRIES CARROTS GREEN LEAF LETTUCE GREEN ZUCCHINI PERSIAN CUCUMBERS RED TOMATOES YELLOW BEANS GOLDEN FINGERLING POTATOES ACORN SQUASH BROCCOLI BIG BOX ADD: STRAWBERRY, RED BUTTER LETTUCE, CARROTS, GREEN CABBAGE, RED ONIONS
JUST the BASICS: CARROTS GREEN LEAF LETTUCE YELLOW BEANS GOLDEN FINGERLING POTATOES BROCCOLI STRAWBERRIES
JUICE FEAST: CARROTS x2 ROMAINE LETTUCE GREEN CABBAGE BLUEBERRIES CUCUMBERS STRAWBERRIES ITALIAN PARSLEY BUNCHED SPINACH CELERY LACINATO KALE
FRUIT EXPANSION: BLUEBERRIES + STRAWBERRIES LETTUCE of the WEEK: RED BUTTER LETTUCE MUSHROOM MIX: SHIITAKE + OYSTER from WOLFE FARMS
Easy Roasted Green Beans and Potatoes
Ingredients: 1 pound baby gold potatoes 3 tablespoons olive oil – divided 2 teaspoons Italian seasoning 2 teaspoons garlic powder – divided 1 teaspoon kosher salt 1/4 teaspoon ground black pepper 1 pound fresh green beans – with the stems cut off (Find the full recipe and inspiration here at Pinch Me Good)
Broccoli And Potato Soup
Ingredients: 2 tbsp olive oil 1 medium onion, chopped 3 garlic cloves, chopped 1 large head of broccoli, cut into florets (approx 5 cups) 1 medium russet potato, peeled and cut into cubes (sub fingerlings. No need to peel!) 1/4 cup parsley 1 bay leaf 4 cups vegetable broth salt and pepper to taste (Find the full recipe and inspiration here at Choosing Chia)
Protein-Packed Breakfast Acorn Squash
Ingredients: 1 medium acorn squash 2 teaspoons coconut oil 1/2 teaspoon cinnamon 2 teaspoons brown sugar (sub coconut sugar or omit) 1 cup plain Greek yogurt, divided 2 teaspoons honey 2 tablespoons chopped pecans (Find the full recipe and inspiration here at The Ambitious Kitchen)
Italian Zucchini Boats
Ingredients: 4 medium zucchini 1 tbsp garlic infused olive oil or other cooking fat 1 red bell pepper diced 1 lb ground meat of choice – Italian sausage turkey or chicken sausage, ground beef, etc. Sea salt and black pepper 1 tsp oregano 1/2 tsp dried basil 1/4 tsp or more red pepper flakes (optional) 1 1/2 cups marinara sauce sugar free and low FODMAP, if needed 1/4 cup coconut cream or full fat milk, optional 1-2 Tbsp nutritional yeast optional, for flavor Fresh minced parsley or basil for garnish (Find the full recipe and inspiration here at Paleo Runnning Momma)
Black Bean, Avocado, Cucumber and Tomato Salad
Ingredients: 1 seedless cucumber, peeled and diced 2 medium ripe tomatoes, diced 2 hass avocados, diced 15.5 oz can black beans, rinsed and drained 2 tbsp red onion, minced 2 tbsp cilantro, minced 2 limes, juice of salt and fresh pepper, to taste (Find the full recipe and inspiration here at Skinny Taste)
I spent the week romping around the farm with third through sixth graders from Lompoc. Blooming Energy, a wellness center in Lompoc, received grants to visit a few farms in the valley and we were lucky enough to be one of them. It was a first for many of the kids and it was really fun to see their eyes light up as they connected to the food grown locally. Check out our Instagram for a few photos. These visits are one of my passions so it’s great for me as well.
We’re slipping samples of our Organic Seeded Sourdough from San Julian Ranch into as many boxes as possible this week. Baked fresh in the morning, this seeded sourdough is nearly exclusive to our CSA program. We have a few loaves available in our store and it’s also available as part of your subscription to guarantee a loaf with your box. Don’t forget to add some of our exclusive strawberry preserves as well!
We just teamed up with a new local source for mushrooms, Wolfe farms in Solvang who has a consistent supply of delicious shrooms. Shittakes and oyster mushrooms are rolling in. Add them on as part of a subscription or grab yourself a bag in our CSA store.
Be good to each other.
CSA Contains: CARROTS RED BUTTER LETTUCE STRAWBERRIES BLACKBERRIES (Regular size shares might alternatively receive heirloom tomatoes) CHERRY TOMATOES YELLOW ONIONS GREEN ZUCCHINI LACINATO KALE GREEN BEANS from RUNDLE FARMS ENGLISH CUCUMBERS BIG BOX ADD: HEIRLOOM TOMATOES, STRAWBERRIES, CARROTS, BLUEBERRIES, ROMAINE LETTUCE
JUST the BASICS: CARROTS RED BUTTER LETTUCE STRAWBERRIES GREEN BEANS GREEN ZUCCHINI CHERRY TOMATOES
JUICE FEAST: CARROTS x2 ROMAINE LETTUCE GREEN CABBAGE BLUEBERRIES BLACKBERRIES STRAWBERRIES LACINATO KALE ITALIAN PARSLEY ENGLISH CUCUMBERS RED BEETS
FRUIT EXPANSION: BLACKBERRIES + STRAWBERRIES LETTUCE of the WEEK: ROMAINE LETTUCE MUSHROOM MIX: SHIITAKE + OYSTER from WOLFE FARMS
