Something Good Organics

My dear Community,

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)

My dear Community, 

We’re happy to see red tomatoes this week along with sugar snap peas. We’ve been planting A LOT of things lately and my mind can’t help gravitate towards warmer weather. I’m quickly brought back into reality as our mornings in Buellton have barely reached 30 degrees. I tend to complain about the cold because I’m so spoiled by warm weather, but winter is a surprisingly important time on the farm. The cold of winter typically eliminates many damaging insects and pathogens. Our orchard needs to have this freeze time when the plant’s energy is held in reserve, and we can prune without worrying about the trees sprouting. I’m already seeing an abundance of peach flowers and we’re looking forward to some delicious fruit despite some heavy pruning we did this year.

Be good to each other.

CSA Contains:
YELLOW ONIONS from FINLEY FARMS
SUGAR SNAP PEAS
CARROTS
RED LEAF LETTUCE
BROCCOLI from COKE FARM
COLLARD GREENS
RED TOMATOES
GOLDEN BEETS from SUNRISE ORGANICS
BABY SPINACH from SUNRISE ORGANICS
GARNET YAMS
BIG ADD: CARROTS, SUGAR SNAP PEAS, TOMATOES, YELLOW ONIONS, one more item TBD

JUST the BASICS:
CARROTS
RED LEAF LETTUCE
GOLDEN BEETS
TOMATOES
SUGAR SNAP PEAS
BABY SPINACH

JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
GREEN CABBAGE
CELERY
GOLDEN BEETS
FUJI APPLES
ITALIAN PARSLEY
BABY SPINACH
FENNEL
LACINATO KALE

FRUIT EXPANSION: CLEMENTINES + FUJI APPLES
LETTUCE of the WEEK: ROMAINE LETTUCE
MUSHROOM MIX: SHIITAKE MUSHROOMS from FAR WEST FUNGI

Continue reading “Week of February 22nd”

My dear Community,

With both of my boys home on a Monday morning I’ll keep this short. I just wanted to mention that sugar snap peas are coming into our CSA boxes this week. A half pound going into our Regular and Basic shares and a full pound in our Large shares. You can also purchase more here in our CSA store. We are still out in the poison oak, harvesting chanterelle mushrooms which will be in our mushroom mix this week. We’ll be connecting back with our usual provider, Golden State Papaya, in the next month to get some locally grown oyster mushrooms and more. Enjoy this winter bounty. All the food in our box this week has survived the past three months of extreme weather (for southern california living) and is bringing high vibrations to your plate. We’re also right in the midst of planting so many more delicious things for the spring time. There’s a lot of good fruits and veggies coming in the near future.

Be good to each other.

CSA Contains:
RADISHES
SUGAR SNAP PEAS
CARROTS
RED LEAF LETTUCE
CLEMENTINES from TIMBER CANYON RANCH
BABY SPINACH from SUNRISE ORGANICS
BABY BOK CHOI from SUNRISE ORGANICS
GREEN CABBAGE
FENNEL
LACINATO KALE
BIG BOX ADD: CARROTS, SUGAR SNAP PEAS, ROMAINE LETTUCE, BABY GOLDEN BEETS, BROCCOLI from COKE FARM

JUST the BASICS:
CARROTS
RED LEAF LETTUCE
BABY SPINACH
BOK CHOY
CLEMENTINES
SUGAR SNAP PEAS

JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
GREEN CABBAGE
CELERY
GOLDEN BEETS
FUJI APPLES
CILANTRO
BABY SPINACH
FENNEL
LACINATO KALE

FRUIT EXPANSION: CLEMENTINES + FUJI APPLES
LETTUCE of the WEEK: ROMAINE LETTUCE
MUSHROOM MIX: Wild Harvested Chantrelle Mushrooms

Shaved Snap Pea Salad with Goat Cheese and Dates

(Maybe I’m just a sucker for a goat cheese/date combo, but this looks delicious. This recipe could be a light lunch or the base to any protein)

Ingredients:
1 lb snap peas, thinly sliced at an angle
6 large medjool dates, roughly chopped (about ¾ cup)
¼ cup pistachios, roughly chopped
¼ cup mint leaves, loosely packed, finely chopped (about 10-14 leaves total)
2 oz goat cheese
Goat Cheese Dressing
2 oz goat cheese
¼ cup olive oil
1 Tbsp unfiltered, apple cider vinegar
¼ tsp sea salt
¼ tsp freshly ground black pepper
2 tsp honey
(Find the full recipe and inspiration here at The Modern Proper)

Baby Bok Choy Stir Fry

Ingredients:
3 baby bok choy, halved
4 ounces shiitake mushrooms, sliced
2 carrots, peeled and sliced
4 garlic cloves, peeled and sliced
¼ cup orange juice
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon cornstarch (or arrowroot powder)
2 tablespoons sesame oil
Water
Kosher salt
Sesame seeds, for garnish
(Find the full recipe and inspiration here at A Couple of Cooks)

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)

Kale, Fennel and Apple Salad

Ingredients:
FOR THE VINAIGRETTE:
6 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
2 tablespoons champagne vinegar
kosher salt, to taste
1 bunch lacinato kale
1 cup thinly sliced cabbage
1 medium bulb fennel, cored and sliced (saving the fronds)
1 granny smith apple, cored and sliced thin*
1/2 cup coarsely chopped pistachios
freshly ground black pepper
1/4 cup shaved pecorino Calabrese cheese, or Parmesan
(Find the full recipe and inspiration here at Simply Scratch)

My dear Community,

If you are just joining us, which a lot of you are (hooray!), welcome! I use this space for seasonal updates and farm happenings. About half of the produce that we grow comes from our Buellton location where I live. If you were to take a peek there now you wouldn’t see many vegetables. You’d see a lot of cover crops, which mostly look like grasses, restoring nutrients to our soils. Letting our soils rest and restore and rotating crops is an important part of our farming practices. You’d also see a lot of tree trimmings from our orchards with beautiful fragrant flowers before the fruit set. Jesus Salas, owner of Sunrise Organics in the Santa Barbara County, worked for our farm for over 30 years and I’m so happy to partner with him to fill our CSA boxes this week. Organic farming feels like it needs to be a comraderie these days – working together brings strength to both of our farms. 

We’ve hit some road blocks with Loca Vivant Kitchen. We currently don’t have enough to meet their minimum order. They’re looking for other accounts to tag along with us so we can get back up and running ASAP. I’ll keep in touch and let you know as soon as we are accepting orders again. If you’re not familiar, they are an all GF bakery- check out their website and mouth watering offerings here: https://www.loca-vivant.kitchen/

Be good to each other.

CSA Contains:
YELLOW ONIONS from FINLEY FARMS
BRUSSELS SPROUTS
CARROTS
ROMAINE LETTUCE
ITALIAN PARSLEY from SUNRISE ORGANICS
PINK FINGERLING POTATOES from SUNRISE ORGANICS
BABY SPINACH from SUNRISE ORGANICS
RED CHARD
RED BEETS
NAPPA CABBAGE
BIG BOX ADD: CARROTS, RED LEAF LETTUCE, BRUSSELS SPROUTS, FUJI APPLES, GARLIC

JUST the BASICS:
CARROTS
ROMAINE LETTUCE
RED BEETS
BRUSSELS SPROUTS
BABY SPINACH
PINK FINGERLING POTATOES

JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
GREEN CABBAGE
CELERY
FUJI APPLES
ITALIAN PARSLEY
BABY SPINACH
FENNEL
LACINATO KALE
RED CHARD

FRUIT EXPANSION: CLEMENTINES + FUJI APPLES
LETTUCE of the WEEK: RED LEAF LETTUCE
MUSHROOM MIX: WILD HARVESTED CHANTRELLES

Caesar Slaw with Crispy Chicken

(This recipe is for inspiration and looks easily adaptable. The flavors sounded too good to pass up.)
Ingredients:
CRISPY CHICKEN
1 pound boneless, skinless chicken breasts
kosher salt and pepper
2 large eggs, lightly beaten
1 ½ cups seasoned breadcrumbs
⅓ cup finely grated parmesan cheese
3 to 4 tablespoons olive oil
CAESAR SLAW
4 garlic cloves, minced
3 tablespoons greek yogurt
2 tablespoons parmesan cheese
1 tablespoon dijon mustard
2 teaspoons red wine vinegar
1 teaspoon anchovy paste (possible to sub tamari)
½ lemon, juiced
kosher salt and pepper
⅓ cup olive oil
1 head nappa cabbage
1 small bunch of spinach thinly sliced
½ cup finely grated parmesan cheese
1 tablespoon unsalted butter
1 cup cubed sourdough bread
(Find the full recipe and inspiration here at How Sweet Eats)

Honey Dijon Potato Salad with Bacon {Paleo}

Ingredients:
2 lbs baby red or yellow potatoes or a combo, either halved or quartered depending on their size
2 Tbsp raw honey melted (if solid) or maple syrup
3 Tbsp dijon mustard
2 Tbsp fresh lemon juice or white vinegar
3 Tbsp avocado oil
Sea salt and black pepper to taste
3 hard-boiled eggs chopped*
6 slices bacon cooked until crisp and crumbled
1/2 medium onion diced
1/4 cup fresh parsley chopped
(Find he full recipe and inspiration here at Paleo Running Momma)

Roasted Beet Salad with Orange Tahini Dressing

Ingredients:
4 large beets or 5 medium
2 tablespoon olive oil
2 tablespoon crumbled feta cheese
2 tablespoon chopped shelled pistachios
2 leaves fresh mint chopped
Orange Tahini Dressing:
1 tablespoon tahini
1 ½ tablespoon freshly squeezed orange juice
2 tablespoon olive oil
½ teaspoon salt
(Find the full recipe and inspiration here at Wholy Tasteful)

Tuscan Soup With White Beans

Ingredients:
1 bulb fennel
2 bunches Tuscan kale or other dark leafy greens (Swiss chard, spinach, mustard greens)
2 15-ounce cans cannellini beans
2 tablespoons olive oil
2 28-ounce cans diced tomatoes (San Marzano, if possible)
4 cups vegetable broth (or canned broth)
2 cups water
½ teaspoon red pepper flakes
1 teaspoon dried basil
½ teaspoon smoked paprika
1 teaspoon kosher salt
Pecorino cheese to garnish (optional)
(Find the full recipe and inspiration here at A Couple Cooks)

My dear Community,

These winter months always feel the toughest on the farm. We’ve picked through the majority of our fall plantings and with the rain creating stagnant mud along with cold days, the crops don’t seem to want to grow. We’ll be supplementing from neighbors to help fill the CSA boxes this week. You might see gaps in our produce come March as well. When the sun is shining it’s easy to forget about the monumental rainstorm that filled our reservoirs overnight. But crops can’t be planted until a tractor can get into the fields and so we came to a standstill for a while. Winter time is still such a delicious time though and we have heads of red cabbage, crunchy bunches of broccoli and tender leaves of spinach for you this week.

A reminder to Mesa neighborhood members that we’ve partnered with Lighthouse Coffee as a pickup location. It only costs $1 to pick up there. The deliveries are expected to be dropped around 3pm and you can pick up any time after that on your delivery day. Feel free to email us with any questions.

Be good to each other.

CSA Contains:
YELLOW ONIONS from FINLEY FARMS
BROCCOLI from LAKESIDE ORGANIC GARDENS
BOK CHOI from SUNRISE ORGANICS
CARROTS
ROMAINE LETTUCE
FENNEL
GREEN CURLY KALE
RED CABBAGE
BUNCHED SPINACH
CILANTRO
BIG ADD: CARROTS, GREEN LEAF LETTUCE, COSMIC CRISP APPLES from CUYAMA ORCHARDS, BRUSSELS SPROUTS, tbd

JUST the BASICS:
CARROTS
ROMAINE LETTUCE
RED CABBAGE
BROCCOLI
BOK CHOI
BUNCHED SPINACH

JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
GREEN CABBAGE
CELERY
CUCUMBERS
FUJI APPLES
CILANTRO
BUNCHED SPINACH
FENNEL
LACINATO KALE

FRUIT EXPANSION: ASIAN PEARS + FUJI APPLES
LETTUCE of the WEEK: GREEN LEAF LETTUCE
MUSHROOM MIX: WILD HARVESTED CHANTRELLES

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
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 Ambitious Kitchen)

Braised Bok Choy, Leek and Spinach Rice Bowl with Poached Egg

Ingredients:
1 1/2 cup leeks [sub yellow onion – not exactly the same but close]
4 bunches of baby bok choy; clean and then cut off bottom, allow stalks to be separated.
2 cups packed spinach
2 Tablespoons olive oil
2 Teaspoons chopped garlic
6 Tablespoons soy sauce
2 Teaspoons sesame oil
1/2 Teaspoon red pepper flakes (additional for garnish)
1/2 Teaspoon fresh lemon zest
2 Tablespoons water
3 cups cooked jasmine rice
2 poached eggs
(Find the full recipe and inspiration here at The Wooden Skillet)

Balsamic Roasted Cabbage Steaks

Ingredients:
1 head red cabbage
FOR THE BALSAMIC GLAZE
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon dijon mustard
1 clove garlic, minced
1/2 teaspoon honey
salt and fresh ground pepper, to taste
dried parsley, for garnish
(Find the full recipe and inspiration at Diethood)

Parmesan Pistachio Kale Salad

Ingredients:
2 bunches kale leaves removed from stems and chopped (sub one bunch spinach)
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)

My dear Community,

Mesa neighborhood members: we’ve teamed up with Lighthouse Coffee to offer you our newest pick up location, starting Wednesday, February 1st. The fee for delivery is only $1/week. If you’d like to claim your spot for pickup, shoot us an email or log into your account here, click on the “change” button next to your pickup location and select “Lighthouse Coffee” to continue. 

Friendly reminder: our timing for ordering from Loca Vivant bakery doesn’t line up like it did with our previous bread provider. If you’d like to order GF bread or goodies from Loca Vivant Bakery for next week – please order them today and we will add them to next week’s box. All orders must be placed by Sunday at midnight. We’d love your feedback if you’ve purchased anything from them yet. 

A few notes about items in our boxes. We have wild harvested Chanterelle mushrooms in stock until further notice. It’s a serendipitous piece of the aftermath of the storms. A flip side is the rains really did a number on the satsuma tangerines. We have a few more boxes and then the season is officially over. If you notice any bad spots on those sweet things, make sure to drop us a note ASAP so they can be replaced. We might have to substitute apples or something else, but we’ll make sure you’re taken care of. If you received a box last week you might have noticed we exchanged purple garnet yams for orange. I hope you enjoyed their vibrant color. We’re offering our orange garnets this week, possibly for the last time of the season as our stocks are depleted.

Be good to each other.

CSA Contains:
NAPPA CABBAGE
ROMAINE LETTUCE
CARROTS
FUJI APPLES from VIVA TIERRA
LACINATO KALE
CILANTRO
RED ONIONS
BUNCHED SPINACH
GARNET YAMS (the orange ones)
BROCOLLINI
BIG ADD: CARROTS, GREEN LEAF LETTUCE, PURPLE BRUSSELS SPROUTS from WILDRIVER FARMS, SATSUMA TANGERINES, FENNEL

JUST the BASICS:
CARROTS
ROMAINE LETTUCE
BROCCOLINI
NAPPA CABBAGE
LACINATO KALE
FUJI APPLES

JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
GREEN CABBAGE
CELERY
RED BEETS
FUJI APPLES
CILANTRO
BUNCHED SPINACH
FENNEL
LACINATO KALE

FRUIT EXPANSION: SATSUMA TANGERINES + FUJI APPLES
LETTUCE of the WEEK: ROMAINE LETTUCE
MUSHROOM MIX: Wild Harvested Chantrelle Mushrooms

Melting Napa Cabbage

Ingredients:
For the Melting Napa Cabbage
1 head Napa Cabbage
1/3 cup concentrated tomato paste
4 garlic cloves sliced very thin or grated
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon coarsely ground black pepper
1/2 cup extra-virgin olive oil divided
1/2 tablespoon coarse Kosher salt divided
3 tablespoons cilantro leaves for serving
1 tablespoon edible flowers optional, we used arugula flowers
For the optional Pistachio Crumble Topping
1/3 cup raw pistachios
1 small garlic clove
2 tablespoons hemp hearts
1 tablespoon nutritional yeast
1 tablespoon extra-virgin olive oil
1/4 teaspoon garlic powder
1/2 teaspoon coarse kosher salt more or less to taste
(Find the full recipe and inspiration here at California Grown)

Crunchy Cabbage Slaw with Sesame Ginger Dressing

Ingredients:
SALAD
2 small to medium chicken breasts, shredded (~2 ½ cups shredded chicken as recipe is written // see notes for vegan options)
5 cups thinly sliced napa cabbage
1 large carrot, shredded
1 bundle green onions, thinly sliced on an angle
DRESSING
5 Tbsp coconut aminos (or sub tamari, but start with 1/2 the amount as it’s saltier)
3 Tbsp rice vinegar
2 ½ Tbsp toasted sesame oil
1 ½ Tbsp maple syrup
1 Tbsp fresh grated ginger (mince instead of grating for less pungent taste)
4 cloves garlic, minced
FOR SERVING
2 Tbsp sesame seeds, slightly toasted
1/4 cup slivered almonds, slightly toasted
1 healthy pinch each sea salt and black pepper (plus more to taste)
Chili garlic sauce (optional)
(Find the full recipe and inspiration here at Minimalist Baker)

Flourless Sweet Potato Brownie (Paleo, Gluten Free)

Ingredients:
1 1/2 cup mashed sweet potato
1/2 cup smooth almond butter
2 eggs
1/3 cup cacao powder
3 tbsp coconut sugar optional
1/4 tsp baking soda
1/2 cup chocolate chip divided in half
(FInd the full recipe and inspiration here at Shuangys Kitchen Sink)

Creamy Mustard Chicken with Bacon and Kale {Paleo, Whole30}

Ingredients:
6 slices bacon (sugar free for Whole30)
4 – 6 bone-in chicken thighs
1 tsp fine sea salt
1/4 teaspoon pepper
2 Tbsp bacon fat or ghee
1 small onion diced
4 cloves garlic minced
2 Tbsp fresh chopped cilantro
1/3 cup dry white wine or substitute with chicken bone broth for Whole30
1 14 oz can full fat coconut milk
1 Tbsp tapioca flour
3 tablespoons Dijon mustard
3 Tbsp nutritional yeast
2 tsp Balanced Bites savory spice blend *
Sea salt and black pepper to taste
2 cups chopped kale spinach, or other greens
(Find the full recipe and inspiration here at Paleo Running Momma)

Roasted Broccolini and Mushrooms

Ingredients:
1 pound mushrooms, any type
1 bunch broccolini
2 cloves garlic, thinly sliced
2 tablespoons olive oil
1 pinch salt and pepper
(Find the full recipe and inspiration here at Fork in the Road)

My dear Community,

It’s been quite a week on and off the farm. There’s nothing like a good rainstorm to help me assess the weakest links in my outdoor projects. Mother nature has been nothing short of awe inspiring this week as the Santa Ynez river rose to claim anything in her path. We lost a lot of compost and wood piles, and the roads are left in shambles. Cows were caught off guard and were swept away and carried off down to the neighbors. With luck we were able to recover them. I’m returning to the CSA boxes this week with a newfound appreciation. It’s easy to forget how fortunate we are to have this program, along with our farmers markets all year long.

Happy Martin Luther King Day. So many of his quotes inspire and remind me daily that we’re all united. One of my favorites is, “Darkness cannot drive out darkness; only light can do that. Hate cannot drive out hate; only love can do that.” They remind me that no matter the challenge ahead, people before me have paved the way so I can be where I am today. Regardless of where you’re from, political views you embody or religious beliefs you follow, we are all interconnected on this planet in this short life we are gifted.

We now have offerings from Loca Vivant Bakery, a dedicated Gluten Free bakery. If you’d like to subscribe to our weekly bread reminder, just shoot me an email. It will include rotating seasonal offerings like the lemon, thyme, goat cheese and walnut scone offered now. All orders must be placed by Sunday at midnight. If you placed an order last week it remains active for this week. Please email me with any questions or changes.

Be good to each other.

CSA Contains:
WHITE CAULIFLOWER
GREEN CABBAGE
CARROTS
FUJI APPLES
BIG SPINACH
SWEET POTATOES
LEEKS
ROMAINE LETTUCE
BRUSSELS SPROUTS
ITALIAN PARSLEY
BIG ADD: CARROTS, BRUSSELS SPROUTS, SATSUMA TANGERINES, RED BUTTER LETTUCE, LACINATO KALE

JUST the BASICS:
CARROTS
ROMAINE LETTUCE
BRUSSELS SPROUTS
BUNCHED SPINACH
FUJI APPLES
WHITE CAULIFLOWER

JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
GREEN CABBAGE
CELERY
RED BEETS
FUJI APPLES
CILANTRO
BUNCHED SPINACH
FENNEL
LACINATO KALE

FRUIT EXPANSION: Satsuma Tangerines + Asian Pears
LETTUCE of the WEEK: Red Butter
MUSHROOM MIX: Wild Harvested Chantrelle Mushrooms

Roasted Cauliflower Enchiladas

Ingredients:
1 batch basic roasted cauliflower (recipe inside)
1 batch red enchilada sauce
7–8 large flour tortillas
2 (15-ounce) cans pinto beans, rinsed and drained
1 (8-ounce) bag shredded cheese (Recommended either a Mexican blend or Pepperjack)
toppings: lots of sliced avocado, chopped fresh cilantro, crumbled queso fresco, pepitas, or whatever else sounds good!
(Find the full recipe and inspiration here at Gimmie Some Oven)

Creamy Brussels Sprouts and Leeks

Ingredients:
1 lbs leeks
1 lbs brussels sprouts
3 Tbs butter
3 Tbs olive oil
1/2 cup sour cream
1 tsp cumin
4 garlic cloves
1/2 cup Parmesan cheese + more for topping
(Find the full recipe and inspiration here at Viktorias Table)

Roasted Sweet Potato Salad

Ingredients:
10 cups sweet potatoes, about 3 large, chopped evenly into bite-size chunks
1 Tablespoon avocado or olive oil
1 teaspoon sea salt
4 ounces baby spinach, chopped
1/2 cup red onion, chopped very small
2 Tablespoons apple cider vinegar
2 Tablespoons lemon juice
1/3 cup dried cranberries
1 avocado, chopped in chunks
1/2 teaspoon sea salt
ground black pepper, to taste
1-2 Tablespoons hemp seeds, optional
(Find the full recipe and inspiration here at Eating Bird Food)

Salsa Chicken and Cauliflower Rice Skillet

Ingredients:
1 tablespoon olive oil
1 pound boneless skinless chicken breasts
1 tablespoon chili powder
1 1/2 teaspoons cumin
1 teaspoon smoked paprika
Kosher salt and fresh ground black pepper to taste
24 ounces cauliflower rice, fresh or frozen
2 green onions, sliced thin
2 cloves of garlic, grated or minced
4 ounce can diced green chiles
1/2 cup canned black beans, rinsed and drained
1/4 cup chopped cilantro
1 cup salsa, plus extra for spooning on top of the chicken
1/2 cup shredded cheddar or Monterey Jack cheese
(Find the full recipe and inspiration here at Recipe Runner)

My dear Community,

I was wondering if we were going to be able to run our CSA program this week when I woke up this morning. Although Wednesday looks clear for takeoff, most of the work and planning is done in on Mondays and Tuesdays. Heavy rains make it impossible to get into the fields and see what’s available, so chances are the list won’t be available until tomorrow. A question I keep hearing is, “is the rain good for the farm?”. The answer of course is YES. Without precious rain our farm would ultimately come to an end. But the rain also presents many challenges which won’t fully develop for a few months. Crops come to a halt when sitting in mud so production slows down. It’s also impossible to run a tractor in the field or plant anything. We’ll be spending the better part of spring time repairing the damages I’m sure. CSA production and deliveries are cumbersome in the rain so thank you for your patience last week as we got everything done later than usual. I’m continuing to do my rain dance as it falls from the sky. Regardless of the extra work, it’s so needed.

In case you didn’t receive my email blast last week, we’ve teamed up with a local Gluten Free bakery called Loca Vivant.  I chose this bakery because they are dedicated to both the flavor and nutritional value of food while using seasonal, local and organic ingredients whenever possible. They make food by hand, in small batches, and with love! You can definitely taste the difference. I’m not new to GF, but I’m new to the logistics behind it. Gluten free baking really cannot compete with wheat-based baking on price, as GF ingredients tend to be more expensive, each recipe requires a custom blend of flours to get the right texture and flavor (plus additional labor to blend), and GF dough tends to be sticky and not amenable to basic automation (e.g., dough dividing/shaping equipment). I’ve tried all their goodies and hope that you enjoy the convenience of GF products made especially for you. All orders must be placed before 7am on Monday, NO EXCEPTIONS. 

Be good to each other. 

CSA HAS BEEN CANCELLED THIS WEEK DUE TO EXTREME CONDITIONS. We will be back next week for sure.

My dear Community,

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.)

Continue reading “Week of January 4th”

My dear Community,

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)