Our farm is undergoing some personnel shifts. One of my favorite people and a long time friend retired from the farm last week. Dana has been with our farm for over 20 years and is moving to Chico. We had a party for him and fed all the workers on the farm in appreciation of their hard work. Here’s a great picture I captured of Jesus, our former foreman of over 30 years, Dana (in the middle) and John. I feel like the only thing you can really count on in farming (and possibly in life) is change. Sending Dana lots of love and positive vibes as he moves on to the next chapter of his life. If you know Dana and want to keep in touch his email address is Dolsen6969@AOL.com.
One more reminder for our bi-weekly members: we’ve started proudly offering 100% organic sourdough bread loaves as a subscription in our CSA boxes. Check out the beautiful loaves here on our Instagram. They’re baked fresh on Wednesday morning, tucked into a paper bag with the ingredients on the label and included in your box. I’ve had nothing but positive reviews and we’re excited to be moving forward with this and supporting a local baker on San Julian Ranch.
Sending you spring vibes this week as our crops finally get a chance to germinate in the fields. After a long rainy winter, it’s nice to see the veggies gaining momentum. We’re looking forward to a little more rain this week. Hopefully just enough to water the thirsty ground.
Be good to each other.
CSA Contains: CARROTS RED LEAF LETTUCE RED BEETS SWEET SPRING ONIONS SUGAR SNAP PEAS STRAWBERRIES COLLARDS GREENS BLUEBERRIES from HOMEGROWN ORGANICS ARTICHOKES from SUNRISE ORGANICS BABY SPINACH from SUNRISE ORGANICS BIG BOX ADD: CARROTS, PEAS, STRAWBERRIES, ROMAINE LETTUCE, ARTICHOKES
JUST the BASICS: CARROTS RED LEAF LETTUCE STRAWBERRIES SWEET SPRING ONIONS ARTICHOKES SUGAR SNAP PEAS
JUICE FEAST: CARROTS x2 ROMAINE LETTUCE GREEN CABBAGE FUJI APPLES RED BEETS STRAWBERRIES ITALIAN PARSLEY BABY SPINACH FENNEL COLLARD GREENS
FRUIT EXPANSION: BLUEBERRIES + STRAWBERRIES LETTUCE of the WEEK: ROMAINE LETTUCE MUSHROOM MIX: CHESTNUT
After a long, cold winter we are delighted to include the season’s first strawberries in our boxes. If you’ve wondered why our strawberries taste so good, it’s because we carefully choose each variety and grow all of our produce for flavor and these berries are no exception. They aren’t grown with the thought that they’re going to sit on a truck, then on a warehouse shelf and on a store shelf before they make it to you. We pick the berries when they are fully ripe which gives way to an unrivaled taste that will forever set the bar. Yes, some produce gets sold to distributors that truck it around the country. But we grow our food with flavor in mind that is nurtured and developed by the nutrients in the soil. We pick our fruits and veggies when they are ready to eat, with few exceptions like avocados and peaches. I distinctly remember the first time I tried a sugar snap pea from this farm. It literally changed the way I thought about fruits and veggies in an instant. I realized that those grocery stores that I thought I loved so much weren’t really loving me back with their produce section. We’re so lucky to live in Southern California and we should all be taking advantage of the local food.
This is our first week with Bunkhouse bread, based out of Rancho San Julian. Proudly 100% organic, these 2 lb sourdough loaves are offered at $12.50 and can be added on as a subscription only. This allows us to plan from week to week in advance, but in no way has you committed to continuing. Shoot me an email if you’d like to add a loaf.
We’re also introducing soup from LOVSOUP. James Adams is a local chef and creator of some seriously delicious soups. We’re starting off with the Carrot Ginger Soup with coconut milk, rice and dandelion greens. The soup will come frozen with compostable packaging. It’s so tasty and can serve as a quick, nourishing meal on the go. We love supporting our local foodies and especially so when they’re buying all their produce from our farm. Full circle.
Be good to each other.
CSA Contains: CARROTS CILANTRO RED LEAF LETTUCE LACINATO KALE LEEKS STRAWBERRIES RED BEETS BABY SPINACH from SUNRISE ORGANICS PIXIE TANGERINES from OJAI PIXIE SUGAR SNAP PEAS BIG BOX ADD: CARROTS, SUGAR SNAP PEAS, STRAWBERRIES, ASPARAGUS, RED BUTTER LETTUCE
JUST the BASICS: CARROTS RED LEAF LETTUCE BABY SPINACH STRAWBERRIES SUGAR SNAP PEAS LEEKS
JUICE FEAST: CARROTS x2 ROMAINE LETTUCE GREEN CABBAGE PIXIE TANGERINES RED BEETS STRAWBERRIES CILANTRO BABY SPINACH FENNEL LACINATO KALE
FRUIT EXPANSION: GOLDEN NUGGET TANGERINES + STRAWBERRIES LETTUCE of the WEEK: RED LEAF LETTUCE MUSHROOM MIX: SHIITAKE + LION’S MANE from FAR WEST FUNGI
Sausage, Leek, and Spinach Quiche {Paleo, Whole30}
Ingredients: 1 large sweet potato 1 Tbsp ghee or coconut oil plus sea salt for roasting potatoes 3/4 lb Jones Dairy Farm All Natural Pork Sausage 1 Tbsp ghee or coconut oil 2 large leeks white and very light green parts only, sliced thin Sprinkle of salt 1 Tbsp water 7 oz fresh baby spinach chopped 7 large eggs 1/4 cup organic coconut milk full fat, blended before adding 1/2 tsp fine grain sea salt 2 Tbsp nutritional yeast optional* 1/8 tsp black pepper (Find the full recipe and inspiration here at Paleo Running Momma)
Leek, Mushroom, and Chicken Soup
Ingredients: 2 tablespoons extra virgin olive oil 4 cups thinly sliced leeks (about 2 leeks) 4 cups thinly sliced mushrooms (about 1 pound) ¼ cup coconut aminos or tamari 1 can full-fat coconut milk 3 cups bone or chicken broth ½ teaspoon cumin ½ teaspoon turmeric 1 1-inch piece ginger, peeled and minced 1 teaspoon minced garlic ¼ teaspoon red chili flakes ¼ teaspoon sea salt ¼ teaspoon ground black pepper 2-3 cups cubed leftover boneless, skinless chicken breasts (optional) (Find the full recipe and inspiration here at Chelsea Joy Eats)
Cilantro-Pepita Pesto
Ingredients: 2 cups lightly packed cilantro leaves and tender stems 1 cup lightly packed parsley leaves and tender stems (or just use more cilantro!) 1/3 cup raw, unsalted pepitas 1 clove garlic, smashed (optional) 1 tablespoon fresh-squeezed lime (or lemon) juice 1/2 teaspoon sea salt Freshly ground black pepper 2/3 cup extra virgin olive oil (Find the full recipe and inspiration here at A calculated Whisk)
Vegan Beet Chocolate Pudding
Ingredients: 1/2 cup cooked red beet, chopped 2 large ripe avocados, peeled and diced 1/2 cup raw cacao powder, or unsweetened cocoa powder 1/2 cup full-fat canned coconut milk 1/3 cup pure maple syrup 1/2 teaspoon ground cinnamon 1/8 teaspoon sea salt, to taste (Find the full recipe and inspiration here at the Roasted Root)
I had to get down and dirty with the weeds in my yard this weekend. I’ve been watching the malva, stinging nettles, sticker, dock and more types of weeds grow like trees. They could make a medicinal concoction if you ran them through a juicer, but left unattended, these weeds attract aphids and all sorts of other critters that don’t benefit our crops. I’ve heard that when weeds go to seed it takes about 7 years to get rid of them! I do think weeds have a purpose, though. I haven’t decided what it is yet in my yard, but I’m a huge promoter of managing them by hand. There’s something meditative about working outside with the earth. According to the US Geological Survey, about 1 billion pounds of conventional pesticides are used each year in the United States to control weeds, insects, and other pests. I can’t even comprehend the damage we’ve done to our soils and water systems since the invention of these products. Obviously being an organic farm means that we don’t engage in those practices and being part of our CSA means that you care about how your food is grown, but if we can all take better care of our soils on a day-to-day basis, our collective choices can make a huge difference in the outcome.
We will be starting up our organic sourdough bread subscriptions next week. If you’ve contacted us about receiving bread with your CSA box, I will be in touch in the next few days. We still have a few subscriptions open if you’d like to try it out. The 2 lb loaves are $12.50 and will be baked fresh Wednesday mornings on San Julian Ranch.
Be good to each other.
CSA Contains: ASPARAGUS from DURST FARMS RED BUTTER LETTUCE CARROTS SUGAR SNAP PEAS BEETS DILL LACINATO KALE COLLARD GREENS from SUNRISE ORGANICS BLUEBERRIES from HOMEGROWN ORGANICS HASS AVOCADOS BIG BOX ADD: CARROTS, RED BUTTER, ASPARAGUS, SUGAR SNAP PEAS, STRAWBERRIES
JUST the BASICS: CARROTS RED LEAF LETTUCE BLUEBERRIES SUGAR SNAP PEAS HASS AVOCADOS ASPARAGUS
JUICE FEAST: CARROTS x2 ROMAINE LETTUCE BLUEBERRIES COLLARD GREENS RED BEETS FUJI APPLES CILANTRO BABY SPINACH FENNEL LACINATO KALE
FRUIT EXPANSION: FUJI APPLES + STRAWBERRIES LETTUCE of the WEEK: RED LEAF LETTUCE MUSHROOM MIX: SHIITAKE
Spring has really sprung here on the farm. A few baby goats were born and strawberries are starting ripen. It’s only a matter of weeks before we get to include them into our CSA boxes for another season. I know our farm will continue to struggle for months to come as we emerge from the big winter rains. Planting crops came to a standstill for a few months. This will inevitably lead to a shortage of products for the near future. I thought all the rain would keep bug populations down but after walking our orchards it seems the opposite as they’ve taken over a few varieties of our peach trees. I have to remind myself that insects are a critical behind the scenes part of our world and we need to adapt to and harmonize with nature. A continual process we will forever be listening to the earth and leaning into what the soil needs. We’re lucky enough as a small farm, to be able to incorporate animals, composting and crop rotation to cultivate that much needed harmony. Hope you all are enjoying some much needed and welcome sunshine.
Be good to each other.
CSA Contains: CARROTS LEEKS ASPARAGUS from DURST FARMS WHITE CAULIFLOWER GARNET YAMS from THOMAS FARMS RED BUTTER LETTUCE CHIOGGIA BEETS from SUNRISE ORGANICS RED CABBAGE EASTER EGG RADISHES RED MUSTARD GREENS BIG BOX ADD: CARROTS, ROMAINE LETTUCE, LACINATO KALE, ASPARAGUS, HASS AVOCADOS
JUST the BASICS: CARROTS RED LEAF LETTUCE ASPARAGUS from DURST FARMS GARNET YAMS WHITE CAULIFLOWER CHIOGGIA BEETS
JUICE FEAST: CARROTS x2 ROMAINE LETTUCE RED CABBAGE CELERY RED BEETS FUJI APPLES ITALIAN PARSLEY BABY SPINACH FENNEL LACINATO KALE
FRUIT EXPANSION: FUJI APPLES + PIXIES LETTUCE of the WEEK: ROMAINE LETTUCE MUSHROOM MIX: CHESNUT
We’re still struggling to fill the boxes with the produce from our farm and continue to supplement from others. Spring might be here, but the cold and wet winter put the plants into hibernation and they decided not to grow for a few months. With warmer and longer days, we should see some new crops flourish in the next few weeks. Fingers crossed – no promises in farming! We’re finally able to start planting new crops in the ground as the top soil dries up.
In CSA store news, we are teaming up with a local baker from San Julian Ranch. She’s procuring 100% organic ingredients to bake sourdough loaves (see a picture on our IG account ) starting the third week of April. They’re being made on a subscription basis only for planning purposes. This means you can’t shop for them in our store; you can only add onto your subscription. However, subscribing doesn’t mean you need to continue indefinitely; we’ll require a week’s notice to discontinue. We have a few more slots available. Please send me an email if you are interested and have yet to secure a spot.
Be good to each other.
CSA Contains: CARROTS BLUEBERRIES from HOMEGROWN ORGANICS ROMAINE LETTUCE LACINATO KALE SUGAR SNAP PEAS BROCCOLI from COKE FARM ITALIAN PARSLEY from SUNRISE ORGANICS FENNEL LEEKS BUNCHED SPINACH from SUNRISE ORGANICS BIG BOX ADD: CARROTS, RED LEAF LETTUCE, ASPARAGUS, RED POTATOES
JUST the BASICS: CARROTS ROMAINE LETTUCE SUGAR SNAP PEAS BROCCOLI BUNCHED SPINACH BLUEBERRIES
JUICE FEAST: CARROTS x2 ROMAINE LETTUCE CELERY RED BEETS FUJI APPLES ITALIAN PARSLEY BUNCHED SPINACH FENNEL LACINATO KALE BLUEBERRIES
FRUIT EXPANSION: FUJI APPLES + BLUEBERRIES LETTUCE of the WEEK: RED LEAF MUSHROOM MIX: LIONS MAINE
Happy Spring! I’d usually be looking forward to some of the year’s first strawberries and tomatoes, but the rain slowed down the arrival of these crops. Even though we aren’t seeing a lot of fruit yet I know we are in for a great year ahead full of abundance. We’ll be working through one more rain pattern this week. I finally bought some new rain boots, so I’m hoping that will be the end of our rainy season, because isn’t that how it goes?
In addition to all that’s on the farm I’ve been so happy to go out into the wild and forage what mother nature is offering. We’ve been munching on miner’s lettuce on our walks, mixing nettles into our pesto and trying all sorts of edible wildflowers like borage (aka starflower) and nasturtium and flowering veggies with our meals. It took me having kids to discover the beauty that surrounds us. Both of my kids attended an outdoor preschool and now they teach me more about edible plants than I ever knew. Connecting with nature has helped me reconnect with my inner child and heal my body in so many ways. It’s helped me slowdown, which my younger self really struggled to do and stay present. I hope you find some meditation or ritual with your CSA box. A weekly practice of cleaning and prepping food can be quite healing and nurturing on its own. Sending gratitude your way for supporting our farm and this CSA program. We couldn’t do it without you.
Be good to each other.
CSA Contains: CARROTS CILANTRO RED LEAF LETTUCE LACINATO KALE LEEKS RED CABBAGE RED BEETS BLUEBERRIES from HOMEGROWN ORGANICS BROCCOLI BUNCHED SPINACH from SUNRISE ORGANICS BIG BOX ADD: CARROTS, RED BUTTER, GARNET YAMS, 1 LB of BRUSSELS
JUST the BASICS: CARROTS RED LEAF LETTUCE BLUEBERRIES LACINATO KALE RED CABBAGE BROCCOLI
JUICE FEAST: CARROTS x2 ROMAINE LETTUCE RED CABBAGE CELERY RED BEETS FUJI APPLES CILANTRO BUNCHED SPINACH FENNEL LACINATO KALE
FRUIT EXANSION: KIWI + BLUEBERRIES LETTUCE of the WEEK: RED BUTTER MUSHROOM MIX: SHIITAKE & LIONS MAINE
We’re right on the cusp of another wet weather pattern here. The farm has definitely been struggling through this wet and cold winter. I suppose we’re so spoiled most years one doesn’t really expect and adjust for this kind of weather. Our CSA program will continue to rely on farms in California to make sure we have all the items we need to fill our boxes. I’m definitely focusing on the future and the blessings this rain will provide. Crossing my fingers for a lot of fruit in our orchard this year!
I was writing last week in the blog about poaaibly including some bread in our CSA boxes last week. I’ve been struggling to find an organic, wholesale baker that lines up wtih our values. Thanks so much to everyone who responded with feedback. I’ve been having a computer meltdown so apologies for the lack of response this week as I catch up. A wonderful CSA customer reached out to a local baker that goes under the name of Bunkhouse Bread. She calls it that because they live in one of the 1910 bunkhouses on Rancho San Julian. We’re going to start taking orders in mid April, but can only open 20 subscriptions to the bread at this time. I’ll be posting a picture of her beautiful artisan loaves on Instagram later today. The ingredients are 100% organic flours: bread flour and stone ground white whole wheat flour, pure sea salt, distilled water, and San Julian wild sourdough starter. Each loaf will be $12. I’m really excited to find someone who lines up with 100% organic ingredients. Please email me @ carolyn@somethinggood organics with the subject “Bread Subscription” to be the first to get the subscription and I will notify you the third week of April when we are ready to go. We are still in working with Loca Vivant and hope to be up and running with them again in the next month.
Be good to each other.
CSA Contains: BABY SPINACH from Sunrise Organics ITALIAN PARSLEY CARROTS SUGAR SNAP PEAS RED BUTTER LETTUCE LACINATO KALE BROCCOLI LEEKS RED CABBAGE RED BEETS BIG BOX ADD: SUGAR SNAP PEAS, CARROTS, RED LEAF LETTUCE,
JUST the BASICS: BABY SPINACH CARROTS SUGAR SNAP PEAS RED BUTTER LETTUCE BROCCOLI RED BEETS
JUICE FEAST: BABY SPINACH ITALIAN PARSLEY CARROTS ROMAINE LETTUCE LACINATO KALE RED CABBAGE RED BEETS FENNEL CELERY FUJI APPLES
FRUIT EXPANSION: FUJI APPLES & BLUEBERRIES LETTUCE OF THE WEEK: RED LEAF MUSHROOM MIX: SHIITAKE & MATAIKE
Kale Parsley Pesto
Ingredients: 8 cups coarsely chopped kale, no stems (about 4 ounces) 2 cups fresh parsley (about 1 ounce, some stems ok) 1 cup grated Parmesan cheese 1/2 cup toasted pine nuts (walnuts or cashews would work great too) 1/2 lemon, juiced 3 cloves garlic 1/2 teaspoon kosher salt 1/2 cup extra virgin olive oil (Find the full recipe and inspiration here at The Modern Minimalism)
Roasted Beet and Broccoli Salad with Green Tahini Dressing
Ingredients: ROASTED BEETS 3 medium beets 1 tablespoon extra virgin olive oil ½ tablespoon balsamic vinegar ½ teaspoon garlic powder Pinch each fine sea salt and freshly ground black pepper ROASTED BROCCOLI 1 bunch of broccoli, chopped into medium florets (4 heaping cups) 1 tablespoon extra virgin olive oil Pinch each fine sea salt and freshly ground black pepper GREEN TAHINI DRESSING ⅓ cup water ⅓ cup tahini ¼ cup freshly squeezed lemon juice 1 large garlic clove 1 teaspoon pure maple syrup ¼ teaspoon fine sea salt Freshly ground black pepper, to taste ½ cup parsley or cilantro (Find the full recipe and inspiration here at The Up Beet Kitchen)
Sautéed Beet Greens
Ingredients: 5 cups fresh beet greens, from approximately 2 bundles of beets 1 cup beet stalks, from approximately 2 bundles of beets 1 tablespoon olive oil 1 tablespoon garlic, minced ¼ teaspoon salt ¼ teaspoon black pepper ⅛ teaspoon red pepper flakes 2 tablespoons salted butter 1 ½ teaspoons freshly squeezed lemon juice, from ¼ lemon (Find the full recipe and inspiration here at Savor the Flavor)
Red Cabbage Salad
Ingredients: 1 bunch kale thinly sliced (about 10 cups) ½ small head red cabbage thinly sliced (about 4 cups) 4 medium carrots shredded (about 2 packed cups) ¼ cup extra-virgin olive oil plus more as needed 1 large lemon juice 2 cloves garlic Salt and freshly ground black pepper to taste (Find the full recipe and directions here at Cooking for Peanuts)
It’s been a wild year so far with all these rains. It’s one thing to live in a flood zone, it’s another to actually be part of a flood. We’ve had to rethink a lot of the flow of our farm in Buellton. We’ve relocated our cattle, sheep and goats from the outskirts of the property to the middle of the farm with some joining our chickens. I love seeing our animals integrated into the workings of the farm. It seems so much more natural yet it’s practices like this that keep us from entering the big food markets. Our farm is going to stay small, maybe even downsize over the coming years. Big agriculture and all the so called “saftey practices” that are enforced push small farmers out of the bigger picture. It’s been going on for a long time right under our noses, but you might not even notice. Thanks for supporting local food through our local distribution outlets. It’s going to be the future of our and other small farms.
We’re raising the cost of our fruit expansion by $0.50 in order to keep up with rising costs. I appreciate your understanding. We’ve now filled all our egg subscriptions from our waitlist. We will soon be opening up new subscriptions and you’ll see eggs in our CSA store. Happy chickens equal delicious eggs. Please reach out to me with an questions.
I’m considering including Bakers Table loaves of bread to our CSA box add ons, but I want to hear your opinion. I’m having a really hard time finding an organic bread maker, so sourcing Bakers Table, who isn’t organic, but definitely local is second best. You will have to subscribe to the bread in order to receive it as it has a lot of prep time involved. Is this something you think should be added? Drop me a line titled “Bread” @ carolyn@somethinggoodorganics.com.
Be good to each other.
CSA Contains: CARROTS BLUEBERRIES from HOMEGROWN ORGANICS SUGAR SNAP PEAS ROMAINE LETTUCE COLLARD GREENS LEEKS BRUSSELS SPROUTS from Organic Treat BROCCOLI from Rodoni Farms BABY SPINACH from SUNRISE ORGANICS RADISHES from SUNRISE ORGANICS BIG BOX ADD: CARROTS, SUGAR SNAP PEAS, ROMAINE LETTUCE, BRUSSELS SPROUTS, one more TBD
JUST the BASICS: CARROTS ROMAINE LETTUCE LEEKS BROCCOLI SUGAR SNAPS BLUEBERRIES
JUICE FEAST: CARROTS x2 ROMAINE LETTUCE BLUEBERRIES CELERY RED BEETS FUJI APPLES CILANTRO BABY SPINACH FENNEL LACINATO KALE
FRUIT EXPANSION: CLEMENTINES + CHERIMOYAS LETTUCE of the WEEK: RED BUTTER MUSHROOM MIX: TBD
We’re picking a new crop of cauliflower this week. I know we experienced some heavy bug populations in the Brassica family’s past, but I’m going to assume the rain and the colder weather hasn’t given the bugs a fighting chance. Our beets are finally sizing up after being in the ground for over 5 months. Beets usually yield around 3 months in perfect growing conditions, but these have been enduring some serious rain and cold. Take note of their sweet, earthy flavors as the cold tends to turn the starches into sugar.
I found myself contemplating farmland in Goleta this week. What little open space is left seems very sacred to me. Things we love about Goleta so much like the weather are the same things that allow for growing delicious, organic food year round. Farmland should be considered just as valuable as housing, parking or anything else. It’s a balance between creating space for people and maintaining the vibrant open spaces for harmonious living with all living things. Although I live in Buellton now, I spent 15 years in Goleta watching farmland turn into condos and office buildings. I’m sure if you’ve lived here longer you’ve seen an even greater change. I’m not yet sure what I can do about the change that seems inevitable, but I’m constantly connecting with the land we grow our food on and giving thanks. I have so much gratitude taking in the farmland, slowing down and watching the plants and bees buzzing around. I hope you feel the love with our boxes each week.
Be good to each other.
CSA Contains: CARROTS RED LEAF LETTUCE WHITE CAULIFLOWER BLUEBERRIES from CENTRAL WEST BROCCOLI from COKE FARMS RED CABBAGE RED BEETS LACINATO KALE GARNET YAMS BABY SPINACH from SUNRISE ORGANICS BIG BOX ADD: CARROTS, HASS AVOCAODS, ROMAINE LETTUCE, YELLOW ONIONS from FINLEY FARMS, FUJI APPLES
JUST the BASICS: CARROTS RED LEAF LETTUCE CAULIFLOWER RED BEETS BROCCOLI BLUEBERRIES
JUICE FEAST: CARROTS x2 ROMAINE LETTUCE RED CABBAGE CELERY RED BEETS FUJI APPLES ITALIAN PARSLEY BABY SPINACH FENNEL LACINATO KALE
FRUIT EXPANSION: FUJI APPLES + BLUEBERRIES LETTUCE of the WEEK: ROMAINE LETTUCE MUSHROOM MIX: SHIITAKE + MAITAKE
I thought the rains in January were intense. Now that Lake Cachuma is at capacity the gates were opened with the rains this weekend and the Santa Ynez River swelled up to the borders and beyond of our fields. It swept through with raging rapids, like nothing I’ve ever seen in 7 years of living here. I imagine Southern California drinking in the excess, much needed and overdue soaking. Although our crops are dependent on water, drainage is crucial in order to grow. The stagnant water on the farm has continued to stunt the growth of our veggies, but certainly not the taste. John is known for and set apart from others by his attention to the soil on his farms. Intense composting programs, fertilization and crop rotation have yielded bigger versions of whatever he seems to plant on a regular basis. I think we’re all looking forward to sunnier and drier days, but I’m enjoying a bit of hibernation, much like the plants. Hopefully we can all use this time for a little rest and self care to grow into better versions of ourselves.
Be good to each other.
CSA Contains: BRUSSELS SPROUTS from Rodoni Farms CARROTS RED LEAF LETTUCE FENNEL RED RADISHES from SUNRISE ORGANICS WHITE CAULIFLOWER GREEN KALE SUGAR SNAP PEAS BABY SPINACH from SUNRISE ORGANICS GARNET YAMS BIG BOX ADD: CARROTS, BLUEBERRIES from Homegrown Organic Farms, FINGERLING POTATOES, RED BUTTER LETTUCE, SUGAR SNAP PEAS, BRUSSELS
JUST the BASICS: CARROTS RED LEAF LETTUCE SUGAR SNAP PEAS BABY SPINACH GARNET YAMS BRUSSELS SPROUTS
JUICE FEAST: CARROTS x2 GREEN CABBAGE BLUEBERRIES CELERY RED BEETS FUJI APPLES CILANTRO BABY SPINACH FENNEL GREEN KALE
FRUIT EXPANSION: CLEMENTINES + BLUEBERRIES LETTUCE of the WEEK: RED BUTTER MUSHROOM MIX: SHIITAKES
Ribollita (Tuscan White Bean Soup)
Ingredients: 1/8 cup good olive oil 1/2 cup chopped pancetta or bacon –optional (feel free to leave this out, or sub vegan bacon) 2 cups diced onions 1 cup diced carrots 1 cup diced fennel bulb (or sub celery) 4 – 6 cloves garlic- rough chopped 1 teaspoon freshly ground black pepper 1/4 teaspoon crushed red pepper flakes, more to taste 2 teaspoons salt, plus more to taste 2–3 medium tomatoes – diced (or a 14-ounce can diced tomatoes) 6 cups lacinato kale, chopped Splash white wine 6 cups chicken or veggie stock Parmesan rind (optional, but adds depth and flavor) 3 cups cooked cannellini beans – or use 2 cans cannellini beans (drained, rinsed), or great northern white beans ——– 1/2 cup chopped fresh Italian parsley leaves Grated pecorino or Parmesan – optional or try vegan parmesan Crusty Bread (Find the full recipe and inspiration here at Feasting at Home)
Kale Brussels Sprout Salad
Ingredients: dressing 2 tbsp fresh lemon juice 2 tbsp white balsamic vinegar 1 tbsp dijon mustard kosher salt freshly ground pepper ⅔ cup extra virgin olive oil (i added 1 TBSP maple syrup) salad 1 lb brussels sprouts 1 bunch flat leaf kale, washed, patted dry, stems removed and discarded 2 tsp olive oil ¾ cup whole raw almonds kosher salt 1 ¼ cup coarsely grated pecorino romano (Find the full recipe and inspiration here at With Spice)
Twice Baked Stuffed Sweet Potatoes
(I found SO MANY different versions of stuffed sweet potatoes. Use this for inspiration and search for something that fits into your diet to perfect this recipe.) Ingredients: 3 medium sweet potatoes 2-3 tbsp low-sodium vegetable broth (or olive oil) 1 medium onion diced 1 ½ tbsp balsamic vinegar 2 garlic cloves minced ½ tsp Italian seasoning sea salt and pepper to taste ¼ cup parmesan cheese 4 oz goat cheese 2 tbsp balsamic glaze 1 tbsp parsley or chives chopped (Find the full recipe and inspiration here at Stacey Homemaker)
Parmesan Pistachio Kale Salad
Ingredients: 2 bunches kale leaves removed from stems and chopped 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)
