CSA and Juice Feast for June 30th

Cindy Dollar is cooking up some local granola right here in Goleta. The flavor of August is Raisin Pecan. Delicious, nutritious and oh so nutty – this granola is perfect addition to all our yummy fruit in the box this week.
We purchased 15 more chicks from island seed and feed over the weekend. There are 7 different varieties total, so I’m very excited to keep you in touch with them as they grow into adults. We have a lot of mini chicken eggs at a reduced price in our store this week. The newest laying chicken eggs come out smaller for the first few weeks. We are also offering extra fruit you can add onto your share from Garcia Family farms. I hope everyone is having a great summer so far.
(Shop in our CSA store here)

CSA for June 30th contains:
GREEN BEANS
RED CHERRY TOMATOES
ROMAINE LETTUCE (yeah…it’s back)
CARROTS
CUCUMBERS
YELLOW CROOKNECK SQUASH
LEEKS
CILANTRO
AMBROSIA MELON
WHITE NECTARINES from GARCIA FAMILY FARMS
BIG BOX ADD: RED/HEIRLOOM TOMATOES, WHITE PEACHES from GARCIA FAMILY FARMS, CARROTS, RAINBOW CHARD from FRECKER FARMS, GREEN LEAF LETTUCE

Continue reading “CSA and Juice Feast for June 30th”

CSA and Juice Feast for July 23rd

I’ve been traveling, and while I was away, 18 of our chickens and 1 momma turkey were killed. We think a family of raccoons broke into the coop, but it’s hard to tell at this point. Until I return home I won’t know for sure. We should be able to fulfill egg orders that are secured through your subscriptions, but I need to assess the damage before we put any up in the CSA store for sale. I am so very sad, but we will try to re-secure our coop and be purchasing new chicks try to get back into gear.
The lettuce drought continues on the farm. Your lettuce comes from Ellwood Canyon Farms this week.

CSA for July 23rd contains:
WHITE PEACHES from GARCIA FAMILY FARMS
CARROTS
CUCUMBERS
LACINATO KALE
RED CHERRY TOMATOES
GREEN BELL PEPPERS
SPAGHETTI SQUASH
YELLOW ONIONS
GREEN ZUCCHINI
GREEN LEAF LETTUCE from ELLWOOD CANYON FARMS
BIG BOX ADD: CARROTS, CELERY, ITALIAN PARSLEY, HEIRLOOM TOMATOES, RED LEAF LETTUCE
Continue reading “CSA and Juice Feast for July 23rd”

CSA and Juice Feast for July 16th

When we see lettuce and carrots at the farmers market, in the store and in our CSA boxes every week it may not occur to you how much work actually goes into the planting to make that happen. We harvest our own lettuce seed, hand plant (and transplant) each head, or sow it directly into the ground (depending on the time of year) to keep it on your table all year long. This week we had a failure with our lettuce crop and barely any of the lettuce came up. When these types of things happen it makes me feel extra grateful for all the beautiful lettuce we have had and will have. Unlike most of the country, which experience more extreme temperatures, we are able to grow it all year round. Please enjoy our lettuce free salad recipes below as we anticipate lettuce back in our boxes in a week or two.
Your white nectarines come from Garcia Family Farms up in Fresno County. They attend a lot of our local farmers markets and are in transition to become certified organic. I spoke with one of the Garcias this weekend and she mentioned how difficult it can be to make the transition when it comes to filling out paperwork! They have been working on this project for 4 years now and will need 3 more years to receive their certification. We are so happy to share this fruit with you. It’s truly summertime at it’s best. The nectarines will probably need 1-2 days on your countertop before consuming.
It’s with great pleasure and pride to announce the newest additions to our flock are laying eggs. I started out all of our chickens specifically for our CSA. So please feel free to add as many as you and your family need. You can also add a reoccurring weekly order of as many dozen as you need to your CSA share. This will guarantee your eggs for the week. We’ve purchased some new packaging, but the eggs remain the same.

The black and white birds are the newbies and the rest we’ve had since the beginning. I took this picture when I was hanging out with the flock today.

CSA for July 16th contains:
COLLARD GREENS
GREEN BEANS
GREEN ZUCCHINI
HEIRLOOM TOMATOES
BASIL
CARROTS
BROCCOLI
CUCUMBERS
HASS AVOCADOS from VINCENT FARMS
WHITE NECTARINES from GARCIA FAMILY FARMS
BIG BOX ADD: RED TOMATOES, CARROTS, GRAPEFRUIT from BROWN DATE GARDEN, RED BUTTER LETTUCE from FRECKER FARMS, GREEN BELL PEPPERS

Heirloom Tomato & Cucumber Salad with Feta

(The author of this recipe suggests: Juicy sweet tomatoes mix well with the crunchy cucumbers, red onion and creamy feta cheese. If leftovers happen, try salad wrapped in a wholegrain tortilla or pita with a spread of hummus and some mixed greens for lunch the next day. Add sliced turkey, chicken or beans if more protein is desired.)
Ingredients:
2 lbs heirloom tomatoes, chopped
1/2 small red onion, thinly sliced
1 large cucumber, chopped (seeds removed if desired)
2 tbsp olive oil, extra virgin
1 tbsp red wine vinegar
1/4 tsp dried oregano
Salt and Pepper to taste
2 cloves garlic, grated
6 oz feta cheese with Mediterranean herbs, crumbled
Directions:
Toss together chopped tomatoes, cucumber and red onion. Drizzle with 2 T. olive oil, 1 T. red wine vinegar, 1/4 tsp oregano, 2 grated garlic cloves, sea salt, pepper and feta cheese. Toss to coat and chill until serving. Serve as is or over fresh arugula or baby spinach. Serves 8, serving size about 3/4 cup. Garnish with fresh chopped parsley or basil, if desired.
(Recipe from Repurposed Life)

Collard Slaw

(This recipe doesn’t really have exact quantities, but the anticipated measurements are below. It prepared enough for 3-4 small side salads.)
Ingredients:
1 bunch collards – I received about 20-25 medium-sized leaves from my CSA share
2 carrots
rice vinegar (~2T)
toasted sesame oil (~1 T)
hot pepper sesame oil (~ 1-2 t)
salt or soy sauce (a pinch or 1/2 t to taste, I used pink salt)
sugar (a pinch or two to cut the bitterness)
sesame seeds
Directions:
Soak and gently agitate collards in a big bowl of cold water several times until the water runs clear.
Pat collards dry and chiffonade: roll up 5-6 leaves at a time lengthwise. Because the leaves are pretty wide, I made a cut on each side of the stem. I kept the stem intact because the collards I had were pretty young, but if yours are really fibrous feel free to discard. Then slice widthwise into thin (~1/4 in) strips.
Peel the carrots and julienne them. I used my julienne peeler which made this pretty easy. You could use a food processor, but what a pain to clean (plus, I don’t have one).
Mix the greens and carrots and add the the vinegar, oils, and a little bit of salt and sugar to taste. Start with just a little bit of salt and sugar (and spicy) because you can always add more later. The sugar is important to cut the bitterness of the greens. The salt draws out some of the flavor. Add a few pinches of sesame seeds for taste, texture, and looks.
Let marinate for at least 30 minutes for a crunchier salad, or overnight for a softer slaw. The spiciness does intensify with time.
Variations: if you don’t have hot pepper sesame oil, leave it out, or add some red pepper flakes. Try peanut oil instead sesame oil.
(Recipe from Kosher Camembert A CSA box full of collard greens helped inspire this authors recipe. Read her article for more fun information.)

Hello Summer Salad

Ingredients:
1 package Israeli Couscous
2 ears Corn,
2-3 Heirloom Tomatoes,
2 Zucchini
1 Jalapeño
Chunky Lemon Basil Dressing
•5 lemon slices – 1/4″ thick, seeds removed
•1 c. basil leaves, loosely packed
•olive oil
•salt and pepper
For the Dressing
Chop lemon and basil in a food processor. Stream in oil until it reaches a chunky dressing consistency. Season to taste with salt and pepper. Serve at room temperature.
Directions:
Cook Israeli couscous according to package instructions.
Boil an ear of corn for 5 minutes, let cool to room temperature, then shuck the kernels keeping them somewhat intact.
Peel zucchini into ribbons with a vegetable peeler. Blanch in boiling water for 15 seconds, drain, bring to room temp.
Toss thinly sliced shallot, sliced jalapeño, and halved cherry tomatoes with the chunky lemon basil dressing.
Assembly: Spoon couscous over a platter. Arrange wedges of heirloom tomato and corn around the couscous. Mound the zucchini ribbons in the center. Generously ladle the chunky dressing over the zucchini. Garnish with lemon wheel, basil sprig, and fresh chopped chervil*. Hello!
*Parsley would be a good substitute here if you don’t have chervil.
(Recipe from Taste with the Eyes)

Green Bean & Zucchini Salad

Ingredients: Serves: 4
1/4 cup hazelnuts
3/4 lb green beans, ends removed
1 large zucchini, peeled into ribbons
1 tbsp olive oil
1/4 tsp chili flakes
2 garlic cloves, minced
salt/pepper
Ginger & Soy Tahini Dressing
1/4 cup tahini
1/4 cup cold water
1 teaspoon ginger
1 1/2 tablespoon soy sauce
1/2 teaspoon sesame oil
2 tablespoon apple cider vinegar
salt/pepper
Directions:
Preheat the grill onto a medium heat in your oven. Place the hazelnuts onto a small baking tray and place under the grill.
Cook for 3 minutes and give the tray a shake to move the hazelnuts around and cook for a further 4-5 minutes or until golden.
Remove the nuts from the baking tray and tip onto a clean tea towel. Rub the nuts vigorously in the towel to remove the skins. Place onto a cutting board and roughly chop.
Place a large fry pan over a high heat and place in the olive oil bring the oil up to a high heat and place in the green beans. Sauté the beans for 5-6 minutes. Add the garlic and chili and sauté for a for further 2-3 minutes.
Add in the zucchini ribbons and toss for about 30-40 seconds. No longer. The heat form the beans will continue to cook the zucchini. Place the zucchini and beans onto a serving platter and sprinkle over the chopped hazelnuts.
Drizzle about 2 -4 tablespoons of the dressing over the salad and serve immediately.
Ginger & Soy Tahini Dressing
In a small lidded jar place all of the dressing ingredients. Place the lid on and shake vigorously to combine the ingredients. Remove the lid and taste. Balance if necessary i.e. more soy, vinegar etc
(Recipe from The Whimsical Wife)

JUICE FEAST contains:
COLLARD GREENS
RED TOMATOES
PARSLEY
CARROTS
CUCUMBERS
RED TOMATOES
GREEN KALE
FENNEL from FRECKER FARMS
WHITE NECTARINES from VINCENT FARMS
GRAPEFRUIT from BROWN DATE GARDEN

CSA and Juice Feast for July 9th

Strawberries took an unexpected dive this last week. We picked for the farmers market this past weekend and the berries were few and far between. Unfortunately they are not fond of this hot weather and produce less as the temperature increases. This week we included Lane Late Naval oranges from Vincent Farms. They are super sweet, but have a tough peel and are better sliced with a knife. These oranges were grown right here in Goleta and required no labeling and very little gasoline to get them to you.
We are testing out some peaches from Garcia farms this week. They have been in transition into an organic farm for about a year now. I’ve been sampling them at the farmers market and they are beyond delicious. If everything works out well this week you will see them in all the boxes next week.
Cindy dollar, a local chef is cooking up some delicious granola for us this month. July’s flavor is Walnut Spice Granola. It’s great to sprinkle on top of all your summer fruit! Check it out here in our CSA store.

CSA for July 7th contains:
GREEN BEANS
RED BEETS
CUCUMBERS
RED CHERRY TOMATOES
LANE LATE NAVAL ORANGES from VINCENT FARMS
GREEN BELL PEPPERS
CARROTS
BASIL
CELERY
RED LEAF LETTUCE
BIG BOX ADD: RED TOMATOES, CARROTS, GREEN KALE, WHITE AND YELLOW PEACHES from GARCIA FARMS , RUBY RED GRAPEFRUIT from THE BROWN DATE GARDEN
Continue reading “CSA and Juice Feast for July 9th”

CSA and Juice Feast for July 2nd

Your grapefruits this week come from The Brown Date farm in Coachella Valley, nestled between snow-capped mountains overlooking the Salton Sea, about an hour east of Palm Springs. Their hot days make this grapefruit very sweet and juicy. I eat grapefruit because of the many health benefits, but love this specific fruit because it’s naturally sweet.

Cindy Dollar, a local chef is cooking up so amazing organic granola for us. The flavor of July is Walnut Spice Granola. Each month she’s creating a different taste to bring home. Sweet and nutty and oh so delicious! Check it out here in our CSA store and don’t forget to add a dozen eggs laid this week!

CSA for July 2nd contains:
ACORN SQUASH
CARROTS
RUBY RED GRAPEFRUIT
STRAWBERRIES
YELLOW/FRENCH BEAN MIX*
RED CHERRY TOMATOES
CUCUMBERS
RED LEAF LETTUCE
LACINATO KALE
SWEET SPRING ONIONS
BIG BOX: RED TOMATOES**, GREEN ZUCCHINI, STRAWBERRIES, CARROTS, APRICOTS from VINCENT FARMS

* you may have received all French beans. If you received yellow beans, they taste best when cooked. See our recipe below.
** if you received a large share you have have received an extra basket of yellow cherry tomatoes instead of red tomatoes.

Yellow Bean Chopped Salad

(Per author, if you tend to like a bit more heat, leave (all or some of) the veins and seeds in the chile pepper.)
Ingredients: Seves 4-6
1 pound yellow beans (and/or green beans)
1 serrano chile, stemmed and seeded
5 green onions, green parts trimmed & reserved
a big handful of cilantro
1 clove garlic, peeled and smashed
3/4 teaspoon fine grain sea salt
1 tablespoon sunflower oil
1 cup coconut milk, well mixed
1- 2 tablespoons freshly squeezed lemon juice, or to taste
2 big handfuls / 1/2 cup toasted pepitas
1 1/2 cups tiny pan-fried tofu cubes, optional
basil flower garnish, optional
Directions:
Cut the beans into 1-inch segments on a deep bias. Cook in a pot of well-salted water for just 30 seconds, drain, and run under cold water to stop cooking. Drain, and aggressively shake off as much water as possible. Set aside.
To make the dressing, pulse the chile, onions, cilantro, garlic, salt, and sunflower oil into a paste with a food processor. Pulse in the coconut milk in two additions, before adding the lemon juice to taste, a half tablespoon at a time.
Place the beans in a large bowl with most of the pepitas and tofu cubes (if you’re using them). Toss well with a generous amount of the dressing (you’ll have plenty of leftover), even so, as I mention up above, this is one of those salads that benefits from over-dressing versus under. Serve in a bowl or platter topped with the remaining pepitas and tofu, and basil flowers if you happen to have them.
(Recipe from 101 Cookbooks)

Wild-Rice Stuffed Squash

(The acorn squash is one of my favorite winter squashes. Winter squash is actually grown in the summer, but gets its name because it can last a lot of the winter in your cupboard. The acorn squash is a popular one and doesn’t usually last through the winter in our stock.
Ingredients:
2 acorn squashes (1 1/2 pounds each), halved lengthwise, seeds removed
2 tablespoons butter
1 shallot, minced
2 garlic cloves, minced
1/2 teaspoon dried rubbed sage
Coarse salt and ground pepper
3/4 cup wild-rice blend
1/2 cup dried cherries
1/2 cup pecans, chopped (I used walnuts)
Directions:
Preheat oven to 450 degrees. On a rimmed baking sheet, arrange squash cut side down; cover sheet tightly with aluminum foil. Roast until tender when pierced with the tip of a paring knife, about 40 minutes.
Meanwhile, in a large saucepan, heat butter over medium. Add shallot, garlic, and sage; season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add rice and 1 3/4 cups water; bring to a boil, cover, and reduce heat to low. Cook until tender, without stirring, about 25 minutes.
Remove rice from heat, and stir in cherries and pecans; season stuffing with salt and pepper. Season the inside of each squash half with salt and pepper. Dividing evenly, mound stuffing into halves, and serve.
(Recipe from Martha Stewart)

Spaghetti with Garliky Greens

(This tangle of noodles and garlic-laden ribbons of kale and chard is a delicious way to eat your greens. Dinosaur kale, also known as lacinato or Tuscan kale, has dark bluish-green leaves and a more delicate flavor than curly kale per the author. I found some quinoa or other noodles at Whole Foods/IV Co op that would be a good gluten free substitution and just as delicious.)
Ingredients:
Sea salt, to taste, plus 1/4 tsp.
12 oz. whole-wheat spaghetti or linguini
1 bunch (about 1/2 lb.) red or green chard
1 bunch (about 1/2 lb.) dinosaur (lacinato) kale
4 Tbs. olive oil
4 garlic cloves, pressed or minced
1/4 tsp. red pepper flakes
1/4 cup grated Parmigiano-Reggiano cheese
Lemon wedges for serving
Directions:
Bring a large pot of lightly salted water to a boil over high heat. Add the pasta and cook until just tender, about 9 minutes, or according to the package instructions.
Meanwhile, prepare the chard and kale: Tear the leaves from their tough ribs and stems, discarding the ribs and stems. Stack the leaves and fold or roll up and slice them thinly. Transfer the greens to a colander and rinse under cold running water, then drain well.
In a large fry pan over medium-high heat, warm 2 Tbs. of the olive oil. Add the garlic and red pepper flakes and cook, stirring constantly, until the garlic is fragrant but not browned, about 1 minute. Add the greens and stir to coat evenly with the oil. (If they don’t all fit at once, add in handfuls after allowing the first batch to wilt.) Cook, stirring occasionally, until the greens are tender, about 5 minutes, adding a few tablespoons of the pasta cooking water to the pan if needed to prevent sticking.
Drain the pasta and return it to the warm pot. Add the cooked greens, cheese, the 1/4 tsp. salt and the remaining 2 Tbs. olive oil and stir to mix well. Divide evenly among pasta plates or bowls and serve immediately. Pass lemon wedges at the table.

Mediterranean Quinoa Salad

(A Mediterranean inspired quinoa salad with juicy tomatoes and cucumbers along with tangy red onions and salty kalamata olives and feta.)
Ingredients:
1 cup quinoa, rinsed
1 1/2 cups water
1 cup tomato, sliced
1 cup cucumber, sliced
1/4 cup red onion, diced
1/4 cup kalamata olives
1/4 cup feta, crumbled
1 (15 ounce) can chickpeas, drained and rinsed
3 tablespoons lemon juice (~1 lemon) or red wine vinegar
3 tablespoons extra virgin olive oil
1/2 teaspoon oregano
1 clove garlic, grated
salt and pepper to taste
Directions:
1.Bring the quinoa and water to a boil, reduce the temperature to medium-low and simmer, covered, until the liquid has been absorbed, about 15 minutes, and let sit covered for 5 minutes before letting it cool.
2.Meanwhile, prepare the remaining ingredients.
3.Mix the quinoa, tomatoes, cucumber, red onion, olives, feta and chickpeas and toss in the mixture of the lemon juice, oil, oregano, garlic, salt and pepper
(Recipe from Closet Cooking)

JUICE FEAST
CARROTS
RUBY RED GRAPEFRUIT
STRAWBERRIES
APRICOTS from VINCENT FARMS
CUCUMBERS
GREEN KALE
LACINATO KALE
ZUCCHINI
RAINBOW CHARD
RED BEETS

Ok, so maybe apricots aren’t a hot juicing item. But they are dang good so you are getting them!!

Here’s a few recipes to try out:

Summer Blend
6 strawberries
1 apple
8 leaves kale
2 celery stalks

Kale Ensemble
1 bunch kale
1 pear
7 carrots
1x16oz container strawberries
1 knuckle ginger

CSA and Juice Feast for June 25th

Your apricots come from Vincent Farms right here in Goleta. Each apricot has been hand picked and selected for our CSA by the Vincent family. Their usual practice on the trees is called dry farming. This is the first in 20+ years that they’ve ever had to run drip lines out for the trees to supply water. As a result the apricots are smaller than usual, but pack a ton of flavor. Enjoy!!

CSA Contains:
RED TOMATOES
APRICOTS from VINCENT FARMS
CARROTS
STRAWBERRIES
SUGAR SNAP PEAS
BROCCOLI
SUNBURST SQUASH
RED LEAF LETTUCE
CUCUMBERS
GREEN KALE
BIG BOX ADD: SALAD MIX, STRAWBERRIES, CARROTS, BLUE LAKE GREEN BEANS, BLACKBERRIES or BLUEBERRIES from RANCHO DE LA FAMILIA
Continue reading “CSA and Juice Feast for June 25th”

CSA and Juice Feast for June 18th

We had a great weekend here on the farm. We had the opportunity to throw a party for our farm workers. We buried a pig underground and feasted Saturday with all the guys. I also had to wake up and work one of the 8 farmers markets that went out on Sunday – along with making sure the chicken flock was happy and well kept. I’m a little behind to say the least. Here’s the contents of your box this week. More recipe suggestions to come, but I wanted you to know what’s on the way.

CSA Contains:
BROCCOLI
RED TOMATOES
CUCUMBERS
YELLOW ZUCCHINI
STRAWBERRIES
RED LEAF LETTUCE
BASIL
CARROTS
BLUE LAKE GREEN BEANS
HASS AVOCADOS from VINCENT FARMS (they’ve been ripening for about 2 weeks, but they may need another few days on your counter)
BIG BOX ADD: SUGAR SNAP PEAS, RED CARROTS from FRECKER FARMS, WASHINGTON NAVAL ORANGES, GREEN ZUCCHINI, ROMAINE LETTUCE

Oven Roasted Broccoli
(Chef David Gingrass swears broccoli haters will love the green vegetable when it’s prepared this way, because it is slowly caramelized to bring out its sweetness, then enlivened with a squeeze of lemon and a pinch of crushed red pepper.)
Ingredients:
3 tablespoons extra-virgin olive oil
2 heads of broccoli (1 1/4 pounds total), stems peeled and heads halved lengthwise
1/2 cup water
3 garlic cloves, thinly sliced
Pinch of crushed red pepper
Salt and freshly ground black pepper
2 tablespoons fresh lemon juice
Directions:
In a large, deep skillet, heat 2 tablespoons of the olive oil. Add the broccoli, cut side down, cover and cook over moderate heat until richly browned on the bottom, about 8 minutes. Add the water, cover and cook until the broccoli is just tender and the water has evaporated, about 7 minutes. Add the remaining 1 tablespoon of olive oil along with the garlic and the crushed red pepper and cook uncovered until the garlic is golden brown, about 3 minutes. Season the broccoli with salt and black pepper, drizzle with the lemon juice and serve.
(Recipe from Food and Wine)

Summer Squash Macaroni and Cheese
Ingredients:
2 cups dry macaroni noodles, shells, or any other small pasta (I bought quinoa noodles at the IV Co-op and they were delicious
3 medium yellow squash, shredded
2 Tbsp butter
1 Tbsp flour
2 cups whole milk
2 cups shredded medium cheddar cheese
Salt to taste
Directions:
1.Bring a large pot of water to a boil. Add a generous pinch of salt and cook noodles according to package directions. Drain and set aside.
2.Add butter, shredded squash and a pinch of salt to the pan and sauté over medium heat for 4-5 minutes or until squash has softened. Add the flour and sauté another minute.
3.Reduce heat to medium-low, pour in milk and stir regularly until milk is steaming and has thickened a little. Remove the pot from heat, add a small pinch of salt and stir in the cheese.
4.Continue stirring until cheese has melted, then add the noodles back to the pot and stir gently until ingredients are well-incorporated.
5.Serve hot.
(Recipe from Eating Made Easy)

JUICE FEAST Contains:
CUCUMBERS
CARROTS, RED AND ORANGE
ROMAINE LETTUCE
GREEN KALE
GREEN ZUCCHINI
WASHINGTON NAVAL ORANGES
RED BEETS
ITALIAN PARSLEY/MINT
RED TOMATOES
FUJI APPLES from FAIRHILL FARMS

CSA and Juice Feast for June 11th

CSA for June 11th contains:
CUCUMBERS
RED CHERRY TOMATOES
CARROTS
STRAWBERRIES
RED LEAF LETTUCE
BLUE LAKE GREEN BEANS
ITALIAN PARSLEY
GREEN ZUCCHINI
SPRING ONIONS from FRECKER FARMS
HASS AVOCADOS from GOODLAND ORGANICS
BIG BOX ADD: RED TOMATOES, ROMAINE LETTUCE, STRAWBERRIES, CARROTS, APRICOTS from VINCENT FARMS

Continue reading “CSA and Juice Feast for June 11th”

CSA and Juice Feast for June 4th

We are selling local Goleta granola and the flavor of June is Gluten Free Seed and Coconut. Check out the CSA store for a list of ingredients. When you buy this granola you are supporting a local family, not to mention its some of the tastiest granola around.
I had a chance to visit Vincent farms this week to get a glimpse of their ripening apricots. While their apricots are still a few weeks out, I stumbled on some ripe peach and orange trees. Keep an eye out for Vincent’s fruit picked ripe only for our CSA boxes. They only have a few trees so we only could put them in the LARGE shares. The difference between the fruit you find in your boxes and the fruit in the grocery store, which is picked unripe so it can sit on the shelf, is that the fruit in your box was picked ripe for maximum flavor and nutrients.

CSA for June 2nd contains:
CARROTS
BASIL
YUKON GOLD POTATOES
STRAWBERRIES
CUCUMBERS
ROMAINE LETTUCE
CROOKNECK SQUASH
GREEN CURLY KALE
RED TOMATOES
SUGAR SNAP PEAS
BIG BOX ADD: EVA’S PRIDE PEACHES, WASHINGTON NAVAL ORANGES, CARROTS, STRAWBERRIES, SALAD MIX

Kale and Potato Hash

Ingredients:
8 cups torn kale leaves, (about 1/2 large bunch; see Tip)
2 tablespoons horseradish
1 medium shallot, minced
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
2 cups cooked shredded potatoes, (see Ingredient note)
3 tablespoons extra-virgin olive oil
Directions:
1.Steam kale until slightly wilted. Drain, cool slightly, and finely chop.
2.Meanwhile, mix horseradish, shallot, pepper and salt in a large bowl. Add the chopped kale and potatoes; stir to combine.
3.Heat oil in a large nonstick skillet over medium heat. Add the kale mixture, spread into an even layer and cook, stirring every 3 to 4 minutes and returning the mixture to an even layer, until the potatoes begin to turn golden brown and crisp, 12 to 15 minutes total.
Tips & Notes Tip: A 1- to 1 1/2-pound bunch of kale yields 16 to 24 cups of chopped leaves. When preparing kale for these recipes, remove the tough ribs, chop or tear the kale as directed, then wash it–allowing some water to cling to the leaves. The moisture helps steam the kale during the first stages of cooking.
Ingredient Note: Boil potatoes until they can just be pierced with a fork but are not completely tender. Let cool slightly, then shred.
(Recipe from Eating Well)

Kale and Basil Pesto

(Use this pesto on top of steamed veggies, pasta or just put it on top of your favorite cracker. Sub a cucumber slice in for a cracker. It’s addicting!)
Ingredients: Makes about 2 cups
4 cups chopped kale leaves
1 cup basil leaves
1 cup {good} olive oil
1/2 cup pine nuts (any nut will do, almond, walnut, cashew…)
4 cloves garlic
1/4 teaspoon kosher salt
Directions:
Chop the basil and garlic. In a blender, add in the basil, garlic and 2 cups of kale in a blender. Turn the blender on and then slowly pour in half a cup of the olive oil. If you see it’s not blending, turn off the blender and scrap the sides down making sure the oil makes it’s way to the bottom and then begin blending again.
Once there are no more solid pieces left, add in the rest of the kale along with the pine nuts. Turn on the blender and slowly pour in the rest of the olive oil, scrapping down the sides and bottom, as needed. Add in the salt and blend.
Let the pesto sit for about 20 minutes and then either put over pasta, use on a sandwich or put in a container and refrigerate for later use.
(Recipe from The Adirondack Chick)

Summer Squash Bowtie Pasta

(Delish both warm and chilled.)
Ingredients: Serves 8
1 pound bowtie pasta
1 tablespoon olive oil
2 cloves garlic, minced
4 yellow crookneck squash, thinly sliced
2 medium tomatoes, chopped
1/2 cup basil, chopped
1/2 cup crumbled feta cheese
1/4 cup shredded parmesan cheese
1 lemon, juiced
1/2 teaspoon Kosher salt
Freshly ground black pepper
Directions:
Bring a large pot of salted water to a boil and cook pasta according to package directions. Drain well and set aside. Heat oil in a large sauté pan over medium-high heat. Add garlic and squash and sauté 3 to 5 minutes or until just tender. Remove from heat and stir in tomatoes.
In a large bowl, combine cooked squash and tomatoes with pasta, basil, cheese, salt and pepper and toss well to combine. Serve warm or refrigerate until cool and serve chilled.
(Recipe from The Joy of Kosher)

Cucumber Salad with Onions and Cilantro

Ingredients:
1 small red onion, sliced
2 cucumbers, peeled or not – based on your preference, sliced
2-3 medium sized limes, juiced
2 tablespoons of finely chopped cilantro (can also use parsley if you prefer)
2 tablespoons of olive oil
Salt to taste
Directions:
1.To remove some of the bitterness/spiciness from the onions, place the onion slices in a bowl, sprinkle about ½ tablespoon of salt over the onions. Rub the salt in and then cover with water for a few minutes. Then drain and rinse the onions well.
2.Place the sliced cucumbers, sliced onions, lime juice, chopped cilantro, and olive oil in a bowl.
3.Mix well, taste and add salt as needed.
4.Serve immediately or let rest refrigerated for at least 30 minutes before serving.
(Recipe from Laylita)

JUICE FEAST contains:
GREEN ZUCCHINI
CARROTS
CUCUMBERS
ROMAINE LETTUCE
GREEN CURLY KALE
RED TOMATOES
STRAWBERRIES
DANDELION GREENS
ITALIAN PARSLEY/MINT
VALENCIA ORANGES