As we head into fall I’m taking some time to release the busyness of summer and embrace a much needed slightly slower pace. I like to spend as much time as possible outside as we transition to autumn. As I feel the shift in energy in myself, I can also see it mirrored in the natural world. Pumpkins are ripening, apples are being harvested from the trees, leaves are changing colors and the days feel a little bit cooler. This harmony really helps us feel more connected and grounded. Try to spend as much time in nature, connecting with this shift.
As the cooler weather slows down the production of the farm, we look to other farms in California to help supply us with variety. This week we’ve partnered with Tomatero Organic Farm in Watsonville for some end of season blackberries. They’re available for as long as they last in our CSA store. We’re also selling a few items from Pacific Pickle Works. I assumed the whole line was organic as they’ve been a longtime customer of ours. It turns out that only the pickled beets are organic and come directly from our farm. The rest of the line is delicious, but we will not continue selling it and so will only be available while supplies last.
Be good to each other.
CSA Contains: PIEL DE SAPO MELON RED BELL PEPPERS GREEN BEANS CHERRY TOMATOES CARROTS GREEN ZUCCHINI ITALIAN PARSLEY BUTTERNUT SQUASH ROMAINE LETTUCE APPLES (MIXED VARIETIES) BIG ADD: BLACKBERRIES, FIGS, LACINATO KALE, HEIRLOOMS
JUST the BASICS: CARROT ROMAINE LETTUCE APPLES CHERRY TOMATOES GREEN ZUCCHINI GREEN BEANS
JUICE FEAST: CARROTS x2 ROMAINE LETTUCE LACINATO KALE CELERY CUCUMBERS PIEL DE SAPO MELON BLACKBERRIES ITALIAN PARSLEY APPLES
FRUIT EXPANSION: BLACKBERRIES from TOMATATERO FARMS + FIGS from MAYWOOD FARMS LETTUCE of the WEEK: RED LEAF MUSHROOM MIX: Picked fresh from Golden State Papaya here in Goleta
We’ve been busy harvesting apples from our own orchard this weekend and wow!, are they good. I’m really excited to share them with you. The core reason (pun intended) for starting our orchard about 5 years ago was to be able to provide fresh LOCAL organic fruit to the community to compliment our veggies. It is hard to source. Most fruits don’t travel well, come along with some hefty packaging and never taste the same when purchased from the store. Although orchard care is more work than I could’ve imagined, it’s all worth it when we sink our teeth into some seriously good fruit.
Happy Fall to you. Even though the days still remain warm, the nights have really cooled down. The chickens started molting and so our egg production is down. We don’t have any available in our store, and it may not be until spring until they are available for purchase. We will continue to honor all of our subscriptions at this time. Although I feel like I’m constantly raising baby chickens, our operation is pretty small. We like to give all our chickens enough space to do their chicken thing and free space is limited. Thanks for supporting our delicious bright yolk eggs and everything we do.
Be good to each other.
CSA Contains: APPLES (mixed varieties GALA, GOLDEN DELICIOUS, FUJI) GREEN BEANS RED BELL PEPPERS GREEN ZUCCHINI LACINATO KALE GREEN LEAF LETTUCE CARROTS CHERRY TOMATOES HASS AVOCADOS CIPPOLINI ONIONS BIG BOX ADD: BLACK MISSION FIGS*, RED TOMATOES, RED LEAF LETTUCE, MIXED POTATOES
*Figs count as 2 items as they cost too much, but are too delicious to pass up
JUST the BASICS: APPLES GREEN BEANS GREEN ZUCCHINI GREEN LEAF LETTUCE CARROTS CHERRY TOMATOES
JUICE FEAST: CARROTS x2 ROMAINE LETTUCE LACINATO KALE CELERY CUCUMBERS APPLES RED PEPPERS ITALIAN PARSLEY BOSC PEARS
FRUIT EXPANSION: BOSC PEARS + FIGS from MAYWOOD FARMS LETTUCE of the WEEK: RED LEAF MUSHROOM MIX: Picked fresh from Golden State Papaya here in Goleta
We are a rare lettuce-less box this week. We do have a few for our large shares and lettuce of the week subscriptions. Did you know that we hand seed each lettuce that comes out of the ground? To have lettuce ready for the boxes each week we literally have to plant them weekly. Maria is our star seeder and you can find her working away under a small shelter getting all of our seeds into flats daily. Our new crop is coming in at the end of the week, so we’re missing the mark. Take this as an opportunity to try something new like a collard slaw (recipe below). Or grab yourself a red leaf lettuce in our CSA store while they last.
Shawn Stevenson from the Model Health Show says, “Food isn’t just food, it’s information. And every bite we take creates a cascade of effects that reach far beyond the realm of conventional weight loss. There are specific foods that work like metabolic switches to control the rate at which you burn fat. There are specific nutrients that control your memory, focus, and overall cognitive function.” We’ve all heard the proverbial saying “you are what you eat”, but knowing it quite literally turns into tissues in my body it reminds me to seek out food that powers my mind, body and soul. I hope this box of farmaceuticals empowers you to be your most amazing self. Thanks for supporting what we do.
Be good to each other.
CSA Contains: GREEN ZUCCHINI RED BELL PEPPERS COLLARD GREENS CARROTS CANTALOUPE from SUNRISE ORGANICS CELERY RED TOMATOES SPAGHETTI SQUASH YELLOW ONIONS GALA APPLES from GOPHER GLEN ORGANICS BIG BOX ADD: HEIRLOOM TOMATOES, HASS AVOCADOS, RED LEAF LETTUCE, MINI SWEET PEPPERS, EGGPLANT
JUST the BASICS: CANTALOUPE RED TOMATOES SPAGHETTI SQUASH RED BELL PEPPERS GREEN ZUCCHINI CARROTS
JUICE FEAST: CARROTS x2 ROMAINE LETTUCE LACINATO KALE CELERY CUCUMBERS WATERMELON RED PEPPERS ITALIAN PARSLEY GALA APPLES COLLARD GREENS
FRUIT EXPANSION: BOSC PEARS + BLACK MISSION FIGS from MAYWOOD FARMS LETTUCE of the WEEK: RED LEAF LETTUCE MUSHROOM MIX: Picked fresh from Golden State Papaya here in Goleta
Spaghetti Squash With Garlicky Collard Greens
Ingredients: 1 tbsp. extra virgin olive oil 2 cloves garlic minced 1/2 onion chopped 1 bunch collard greens stemmed 1 cup low sodium chicken broth 5 cups COOKED spaghetti squash I used a 3lb squash 1/4 cup Parmesan cheese Pinch of red pepper flakes Salt and pepper to taste (Find the full recipe and inspiration here at Clean and Delicious)
Low Carb Stuffed Spaghetti Squash
Ingredients: 2 small spaghetti squashes – or 1 large 1 lbs ground meat (lamb, beef, turkey) or 2 cups cooked green lentils for vegetarian 1 tsp chili powder 1/2 tsp cumin 1/2 tsp coriander 1/2 tsp paprika 1 onion 2 cloves of garlic 1 red bell pepper 1 Tbsp tomato paste 1 bunch kale (sub collard) avocado oil sea salt pepper 1.5 cups shredded cheese – I love a mix of cheddar and Parmesan parsley – for garnish (Find the full recipe and inspiration here at Green Healthy Cooking)
Collard Greens Summer Slaw with Soy-Sesame Dressing
Ingredients: Soy-Sesame Dressing 1/4 cup tahini 1/4 cup low sodium soy sauce (or tamari) 1/4 cup unseasoned rice vinegar 1 tablespoon toasted sesame oil 1 tablespoons honey 1 tablespoon grated fresh ginger 2 scallions, minced 1 clove of garlic, mined 1/2 teaspoon crushed red pepper flakes 2 tablespoons water Collard Greens Slaw 1 large bunch of collard greens, tough stems discarded and very thinly sliced (see recipe note) 2 medium-sized carrots, sliced into very thin matchsticks 1 large beet, sliced into very thin matchsticks (sub red bell peppers) 1 medium sized kohlrabi, peeled and sliced into thin matchsticks (sub celery or apple for crunch) 4 scallions, finely chopped, white and green parts 1/2 cup basil, very thinly sliced 1/4 cup hemp seeds/hearts (or any nut or seed for topping) (Find the full recipe and inspiration here at Dishing up the Dirt)
Cozy Celery Soup
Ingredients: 2 tablespoons butter, olive oil for vegan, ghee for Whole30 1 medium onion, chopped 4 cloves garlic, chopped 8 cups chopped celery, about 12 stalks 1 lb potatoes, peeled and diced 4 cups chicken or vegetable stock Optional ½ cup parsley, for color Sea salt and pepper, to taste To serve: dill and sour cream (Find the full recipe and inspiration here at The Endless Meal)
15-Minute Cowboy Butter Chicken with Zucchini Noodles
Ingredients: 3 chicken breasts, skinless and boneless, cut into strips 3 or 4 medium zucchini 4 tablespoons butter, divided (grass-fed butter is best for this recipe) Juice and zest of half a lemon 4 cloves garlic, minced 1 tablespoon Dijon mustard Pinch of cayenne pepper 1/4 teaspoon paprika 1/4 cup (60ml) low-sodium chicken broth 1 tablespoon hot sauce of your choice (we used Sriracha) 2 tablespoon fresh chopped parsley 1 tablespoon freshly chopped chives 2 teaspoons minced thyme 1/4 teaspoon crushed red pepper flakes Salt and freshly ground black pepper Lemon slices, for garnish (Find the full recipe and directions here at Eat Well 101)
The heat last week didn’t do us any favors. I was hoping it would boost our crops into big productions in Buellton, but instead burnt everything to a mushy crisp. Mother Nature can be a tough teammate in the farming business. We are fortunate to also have the farm in Goleta with a more temperate climate, despite it being quite toasty last week as well. It’s amazing what a 10-15 degree fluctuation in temperature can do.
If you’re wondering where spinach has been, we planted a crop months ago which got completely eaten by bugs as baby plants. We’re planting a lot of things today. In our future is cabbage, greens, broccoli, kohlrabi and more. We’ll add some delicious sweet hard squash to the boxes in the near future. When the temperature inevitably cools down it will be perfect for baking.
We are now delivering to the heart of Lompoc at Blooming Energy Community Wellness Center at 103 W. Walnut St. If you know anyone who lives there feel free to pass along our information. The area lacks organic produce outlets and we’d love to spread more love and health in that direction.
Be good to each other.
CSA Contains: GREEN BEANS HEIRLOOM TOMATOES from SUNRISE ORGANIC FARMS RED LEAF LETTUCE CARROTS GREEN ZUCCHINI HASS AVOCADOS ENGLISH CUCUMBERS ITALIAN PARSLEY CANTALOUPE MINI SWEET PEPPERS BIG ADD: CARROTS, GREEN LEAF LETTUCE, MOUNTAIN MAGIC TOMATOES, GALA APPLES, YELLOW ONIONS
JUST the BASICS: HEIRLOOM TOMATOES CARROTS RED LEAF LETTUCE HASS AVOCADOS ENGLISH CUCUMBERS GREEN BEANS
JUICE FEAST: CARROTS x2 ROMAINE LETTUCE LACINATO KALE CELERY CUCUMBERS CANTALOUPE RED BELL PEPPERS ITALIAN PARSLEY GALA APPLES
FRUIT EXPANSION: GALA APPLES LETTUCE of the WEEK: GREEN LEAF MUSHROOM MIX: Picked fresh from Golden State Papaya here in Goleta
Mediterranean-Style Grilled Zucchini Salad
Ingredients: 4 zucchini squash about 2 lb, sliced into rounds Extra Virgin Olive Oil 1 teaspoon organic ground cumin Juice of 1 lemon 1 garlic clove minced Salt and pepper 1 cup packed chopped fresh parsley 2 teaspoon chopped fresh tarragon Feta or goat cheese optional (Find the full recipe and directions here at The Mediterranean Dish)
Green Bean Salad with Avocado Green Goddess Dressing
Ingredients: 1 lb fresh green beans ends snipped and cut in half 1/2 cup fresh basil 2 tablespoons lime juice 1 medium avocado pitted and diced 1 tablespoon agave syrup 1 clove garlic 1/4 cup olive oil Salt and pepper to taste 1/2 cup halved cherry tomatoes 1/2 cup crumbled feta cheese (Find the full recipe and inspiration here at Whole and Heavenly Oven)
Roasted Carrot + Avocado Salad with Yogurt + Citrus Vinaigrette
Ingredients: 1 lb. carrots, peeled and cut into 3 inch segments 2 garlic cloves 1 shallot, sliced thin 1 tbsp fresh thyme leaves 1/4 tsp ground coriander Kosher salt Freshly cracked black pepper 1 large avocado, peeled and cut into wedges 3 cups mixed baby greens 1/3 cup extra virgin olive oil 1 large orange 1 large lemon 1 tbsp red wine vinegar 1 tsp red pepper flakes 1 tsp honey 1/2 cup full fat plain Greek yogurt 2 tbsp toasted sunflower seeds (Find the full recipe and inspiration here at Kathleen Ashmore)
Quick Spanish Tomato Salad
Ingredients: 3 Tablespoons flaked almonds 6 medium tomatoes 1 teaspoon sea salt flakes (adjust to taste) ¼ of a small onion 1 large clove of garlic 3 Tablespoons extra virgin olive oil 2 Tablespoons balsamic glaze ½ cup crumbled feta Freshly ground black pepper (to taste, I use about ½ tsp) 2 Tablespoons chopped parsley (Find the full recipe and inspiration here at the Fiery Vegetarian)
Happy Labor Day! I hope you found a cool spot to be over these last few sizzling days. These long summer days mean long work hours for anyone who works on the farm. I want to recognize the huge contributions farm workers have made to our community’s health and well-being. I’m so grateful for our crew at John Givens farm who seem unbreakable, not just working until it’s time to go, but until the job is done. Our crew sets the standard for a job well done and somehow always keep smiling. It’s been a pleasure to work with them over the past 10 years and I wanted to recognize them. Remeber that supporting organic (and hopefully regenerative) food goes above and beyond the Dirty Dozen list. It also means that the workers aren’t being submitted to a cocktail of chemicals and pesticides.
Be good to each other.
CSA Contains: MOUNTAIN MAGIC TOMATOES CARROTS BARTLETT PEARS and/or GALA APPLES GREEN ZUCCHINI LACINATO KALE RED LEAF LETTUCE CELERY SWEET MINI PEPPERS GREEN BEANS WATERMELON BIG BOX ADD: CHERRY TOMATOES, RED BUTTER LETTUCE, GALA APPLES, CUCUMBERS, BROCOLLINI
JUST the BASICS: MOUNTAIN MAGIC TOMATOES BARTLETT PEARS and/or GALA APPLES CARROTS RED LEAF LETTUCE GREEN ZUCCHINI SWEET MINI PEPPERS
JUICE FEAST: CARROTS x2 ROMAINE LETTUCE LACINATO KALE CELERY CUCUMBERS WATERMELON RED PEPPERS ITALIAN PARSLEY GALA APPLES
FRUIT EXPANSION: GALA APPLES + PEARS LETTUCE of the WEEK: RED BUTTER MUSHROOM MIX: Picked fresh from Golden State Papaya here in Goleta
Crunchy Cucumber Carrot Celery Salad
Ingredients: 3 cups carrots, shredded (about 3-4 medium-large carrots) 1.5 cups long English cucumber, diced (about 1/2-2/3 of a cucumber) 1.5 cups celery, diced (about 4 large stalks) 1/2 cup fresh dill, chopped 1/2 cup fresh parsley, chopped 1/4 cup fresh mint, chopped Salt + pepper, to taste Lemon Vinaigrette Dressing: 1/4 cup olive oil 1/2 a lemon, juice only 1 Tbsp white wine vinegar 1/2 tsp maple syrup 1/2 tsp dijon mustard 1/2 tsp garlic powder Salt + pepper, to taste (Find the full recipe and inspiration at Wander Wellness)
Roasted Lemony Green Beans with Toasted Almonds
Ingredients: 2 cups fresh green beans 1 tbsp olive oil 1 tbsp lemon juice 2 tsp honey 3 garlic cloves 1/2 sliced red onion 1/4 cup sliced almonds pinch salt and pepper zest from 1 lemon pinch of sesame seeds (find the full recipe and directions here All Types of Bowls)
Watermelon Basil Salad with Feta
Ingredients: 5 cups watermelon, cubed 2 cups english or persian cucumber, diced see notes 4 ounces dairy-free feta, crumbled regular if not dairy-free 2 tablespoons lime juice 1 tablespoon extra virgin olive oil 1 teaspoon raw honey kosher salt & pepper, to taste handful fresh basil, torn (Find the full recipe and inspiration here at A Nourishing Plate)
Kale Salad
Ingredients: 1/2 cup olive oil 2 Tbsp fresh lemon juice 2 Tbsp apple cider vinegar 2 Tbsp real maple syrup 1 1/2 tsp dijon mustard Salt and freshly ground black pepper, to taste 1 lb. curly kale (about 2 large bunches) 1 large (9 oz.) apple, recommend gala, julienned 2 medium carrots, shredded (1 cup) 3/4 cup unsalted slivered almonds, toasted 3/4 cup (3 oz.) shredded sharp white cheddar cheese 1/3 cup sliced red onion, slice very thin (Find the full recipe and inspiration here at Cooking Classy)
Watermelon Gazpacho
Ingredients: 1 watermelon roughly 5 lbs, peeled, see notes above 1 cucumber, peeled, seeded, diced (about 2 cups) 1 red bell pepper, seeded, diced (about 1.5 cup) 1 pint yellow cherry or sungold tomatoes, halved (about 2 cups) 1 small jalapeño chile, seeded, minced 4 pale green inner celery stalks, diced (about 1 cup) ½ small red onion, diced (about 1 cup) 1/3 cup fresh lime juice, from about 3 limes 2 to 4 tablespoons white balsamic vinegar (or any vinegar you have on hand) 1 teaspoon flaky sea salt, such as Maldon, or more or less to taste a few sprigs of mint avocado, optional, for garnish olive oil, optional, for garnish (Find the full recipe and directions here at Alex and Ra Cooks)
I was thrown for a loop last week when our Gala apples showed up Tuesday evening. Gopher Glen Organics in Avila sent us apples that were for another project. I had to think quickly and we ended up putting zucchini in the boxes instead. Now we have some fresh, deliciously crunchy gala apples and we’re looking forward to using them in our upcoming boxes. We’ll continue to roll out different varieties as they come available. We have some sweet bi-colored corn and bosc pears from our orchard available this week in our CSA store.
We’re happy to announce we’ve expanded our pickup location into Lompoc. If you know anyone who lives there you might also know there are very limited options for freshly grown organic produce. Our CSA boxes can be picked up at Blooming Energy Wellness Community Center at 103 W. Walnut St. They’re offering any CSA customer a free yoga class. Please help us share the word.
Be good to each other.
CSA Contains: GALA APPLES CANTALOUPE CARROTS GREEN LEAF LETTUCE BROCCOLI RED PEPPERS ENGLISH CUCUMBERS LEEKS RED TOMATOES CILANTRO BIG BOX ADD: ROMAINE LETTUCE, MOUNTAIN MAGIC TOMATOES, LACINATO KALE, GREEN ZUCCHINI, GALA APPLES
JUST the BASICS: RED TOMATOES CANALOUPE GALA APPLES GREEN LEAF LETTUCE CARROTS BROCCOLI
JUICE FEAST: CARROTS x2 ROMAINE LETTUCE LACINATO KALE CELERY CUCUMBERS CANTALOUPE RED PEPPERS CILANTRO GALA APPLES
FRUIT EXPANSION: GALA APPLES + BOSC PEARS LETTUCE of the WEEK: ROMAINE MUSHROOM MIX: Picked fresh from Golden State Papaya here in Goleta, generally a mix of delicious oyster mushrooms
I’m watching the signs of fall start to trickle in. Although fall is officially a month out, pears, apples and shorter days tell me that we’re on the way. It’s been a cooler summer in Buellton and our summer crops are ripening slower than usual. Our blackberries had about a 2 week peak and are now tapering off. That’s berry business for you, short and sweet. We have a new crop of Gala apples coming to us from Gopher Glen Organics in Avila. I’m always a bit hesitant to put avocados in the CSA box because most people have a tree in proximity to their house. But the avocados going in this week are some of the best I’ve ever had. They come from a farm on Hollister ranch and I hope you enjoy them. There’s lots of avos currently availble in our CSA store to add on as well.
We’re looking for more locations for CSA box drops to conserve fuel and reduce delivery charges for you. We’ve scouted spots on the Mesa, Lompoc and Buellton. If you have any other suggestions about a pickup spot, please email me. If you choose to pick up at any of our school locations, you might like to know that we give $2 back per box delivered to the PTA programs. Partnering with schools is a great way to make a community impact.
Be good to each other.
CSA Contains: DELICATA SQUASH RED BELL PEPPERS RED TOMATOES GREEN BEANS HASS AVOCADO GREEN LEAF LETTUCE CARROTS GREEN ZUCCHINICUCUMBERS BASIL BIG ADD: MOUNTAIN MAGIC TOMATOES, RED BUTTER LETTUCE, SWEET MINI PEPPERS, HASS AVOCADOS,CANTALOUPE*
*Things are ripening a bit slower than anticipated and our melon pick wasn’t enough to accomodate.
*the gala apples came into our facility mealy and we replaced them for green zucchini this week
JUST the BASICS: RED BELL PEPPERS RED TOMATOES GREEN ZUCCHINI GREEN LEAF LETTUCE CARROTS HASS AVOCADOS
JUICE FEAST: CARROTS x2 GREEN LEAF LETTUCE LACINATO KALE CELERY CUCUMBERS CANTALOUPE RED PEPPERS ITALIAN PARSLEY BLACKBERRIES
Our blackberry crop continues to be abundant so our special is still available in our CSA store. It’s hard to predict how much longer this will last so definitely grab some if interested. The store is also stocked with melons, sweet corn, vine ripened tomatoes, raspberries and more. If you need something that you don’t see in our CSA store or know a local artisan that you’d like to see featured in our store – definitely reach out to let us know. We’re still looking forward to connecting with a local SY artisan at the end of this month to introduce delicious sourdough bread and other bakery items tbd. We’re also looking forward to offering all sorts of apple varieties from Gopher Glen Organics. Freshly picked apples will set the standard for fruit in the fall.
Every year someone sends me an email letting me know they roasted their canary melon thinking it was a spaghetti squash. They do look very similar so I just wanted to let you know. Canary melons go in the fridge and get sliced up and melt in your mouth cold. They’re crisp, sweet and definitely a special melon in my book.
Be good to each other.
CSA Contains: MOUNTAIN MAGIC TOMATOES CANARY MELON BLACKBERRIES CARMEN PEPPERS CARROTS LACINATO KALE CUCUMBERS GREEN LEAF LETTUCE ITALIAN PARSLEY RED ONIONS BIG BOX ADD: GREEN ZUCCHINI, BLACKBERRIES, CHERRY TOMATOES, RASPBERRIES, ROMAINE LETTUCE
JUST the BASICS: GREEN LEAF LETTUCE CANARY MELON BLACKBERRIES CARMEN PEPPERS MOUNTAIN MAGIC TOMATOES LACINATO KALE
JUICE FEAST: CARROTS x2 ROMAINE LETTUCE LACINATO KALE CELERY PARSLEY/MINT CUCUMBERS BLACKBERRIES RED PEPPERS WATERMELON RASPBERRIES
FRUIT EXPANSION: DOUBLE BLACKBERRIES LETTUCE of the WEEK: ROMAINE MUSHROOM MIX: Picked fresh from Golden State Papaya here in Goleta
Vegan Cucumber Noodle Greek Salad
Ingredients: 1 english cucumber 1 15 oz can chickpeas, drained and rinsed 1 pint cherry tomatoes halved 1/2 of a red onion thinly sliced 1/2 cup pitted kalamata olives 1/2 cup finely chopped parsley 2 tablespoons tahini Juice of 1 lemon about 2 tablespoons 1 tablespoon olive juice 1 teaspoon mustard Salt + pepper to taste Water as needed (Find the full recipe and inspiration here at Simply Quinoa)
Israeli Salad
Ingredients: 2 extra large tomatoes, finely diced 1 English cucumber, finely diced 1 cup red onion, finely chopped (1/2 of a medium red onion) 1 red bell pepper, finely diced 1 yellow bell pepper, finely diced 1 cup fresh herbs (Italian parsley, mint or cilantro, or a mix of all three) zest of one lemon Lemon juice (start with ½ a lemon, add more to taste) 4 Tablespoons olive oil Salt and pepper, to taste (Find the full recipe and inspiration here at Feasting at Home)
Canary Melon Sorbet
Ingredients: 4 cups/24 oz canary melon, cut into 1-inch cubes and frozen 1 cup unsweetened coconut cream ¼ cup granulated sugar 2 tsp fresh lime juice pinch kosher salt Toasted coconut flakes, for garnish (Find the full recipe and inspiration here at The Broken Bread)
Lacinato Kale Pesto
Ingredients: 1 bunch organic Lacinato kale leaves (stems removed), washed and pat dried 1 cup extra virgin olive oil (or add until you get desired consistency) 1 garlic clove 2/3 cup mix Parmigano Reggiano + Pecorino Romano, grated 1/2 cup raw walnuts salt and pepper to taste (Find the full recipe and inspiration here at Creative in my Kitchen)
Blackberries are ripening in abundance and it’s hard to tell how long they will be available. But I do know that this is the week to stock up if you’d like more. Prices have been reduced in the store. The same heat that ripens the blackberries and cantaloupe slows down strawberries to a near halt. For a rare occurrence, we won’t have our core item of carrots in the boxes this week. If you need a bunch make sure to log into our CSA store and add one. We are also now selling new olive and walnut oils and balsamic vinegars in our store from Solvang Olive Press.
Our garlic this week comes from over 10 years of taking the best of each crop and replanting them. By selecting the biggest, best tasting cloves we’re able to eventually get a productive crop of the most amazing garlic you’ve ever tasted. Food is medicine and garlic really lives up to that with its numerous fantastic health benefits. There’s more available for purchase.
We had a great tour this past weekend on our Buellton farm. A company called Blooming Energy coordinated it and we spent about 2 hours talking about our farm, sustainability for future generations, what makes John Givens Farm really stand out from the crowd (our rich composting systems being one factor) and discussing grass roots opportunities for us to improve our local food systems. If you get a chance, check out Blooming Energy as they continue to tour other locations as well. The more we can spread the word about locally grown food with the soil in mind, the better.
Be good to each other.
CSA Contains: ENGLISH CUCUMBERS CANTALOUPE GREEN ZUCCHINI LACINATO KALE SWEET MINI PEPPERS BLACKBERRIES RED TOMATOES RED LEAF LETTUCE YELLOW ONIONS GARLIC BIG BOX ADD: GREEN LEAF LETTUCE, BLACKBERRIES, CARROTS, BI-COLORED SWEET CORN, ORANGE KABOCHA SQUASH
JUST the BASICS: ENGLISH CUCUMBERS RED LEAF LETTUCE BLACKBERRIES RED TOMATOES CANTALOUPE SWEET MINI PEPPERS
JUICE FEAST: CARROTS x2 ROMAINE LETTUCE LACINATO KALE CELERY PARSLEY/MINT CUCUMBERS BLACKBERRIES RED PEPPERS WATERMELON
FRUIT EXPANSION: DOUBLE BLACKBERRIES (no paper bag – just two clamshells) LETTUCE of the WEEK: GREEN LEAF MUSHROOM MIX: Picked fresh from Golden State Papaya here in Goleta
Three Herb Tomato Zucchini Salad
Ingredients: 1 pint cherry tomatoes (red and yellow) – or 2 Red Tomatoes Diced 1 large zucchini (or 2 small) 1/3 cup onion chopped – Soak in 2 Tablespoons lemon juice 1/2 cup chopped fresh herbs combined chive Italian parsley basil 3 –4 Tablespoons Extra Virgin olive oil (see notes) 2 teaspoons sumac pinch of smoked paprika (optional) 1 teaspoon garlic or two cloves sea salt and crushed pepper to taste 1 Tablespoon extra lemon juice lemon slices to garnish (Find the full recipe and directions here at Cotter Crunch)
Sesame-Ginger Cucumber Soba Noodle Salad
Ingredients: 1 package (8 or 9 oz.) soba noodles 1 large English cucumber, julienned 1/2 cup cilantro, roughly chopped lime wedges Ginger Scallion Sauce 3/4 cup scallions (green onions), thinly sliced 2 cloves garlic, minced 2 tablespoon fresh ginger, grated or minced 2 tablespoons sesame seeds 2 – 3 tablespoons rice wine vinegar (unseasoned) 2 tablespoons pure maple syrup 1 tablespoon toasted sesame oil 1 – 2 tablespoons tamari, soy sauce or Namo Shoyu 1 – 2 teaspoons red pepper flakes, to taste 1/2 teaspoon sriracha, optional (Find the full recipe and directions here at Simple Veganista)
One Pan Creamy Garlic Shrimp (Paleo, Whole30, Low Carb)
Ingredients: 2 1/2 tablespoons grass-fed butter or ghee 8 garlic cloves minced 1 1/2 pounds large shrimp deveined, with tails on 1 yellow onion diced 1/2 cup bone broth 8 ounces sun dried tomatoes in olive oil, SEE NOTES 15 ounces canned coconut milk 2 tablespoons nutritional yeast 4 cups spinach lightly packed 2 teaspoons Italian seasoning kosher salt to taste black pepper to taste (Find the full recipe and inspiration here at The Movement Menu)
Healthy Pad Thai with Zucchini Noodles
Ingredients: 3 medium zucchini, made into zoodles Sweet mini peppers, thinly sliced 1 large carrot, thinly diced 1 lb chicken breast 2 cloves garlic, minced 1 inch piece fresh ginger, minced dash of olive oil salt and pepper to taste diced green onions, crushed peanuts red pepper flakes for garnish Peanut Sauce 1/3 cup peanut butter (using a natural more oily kind is the best for this recipe) 3 tbsp low sodium soy sauce (can use liquid aminos if vegan) 1/2 tsp ground ginger 1/2 tsp garlic powder juice of 1 lime 1/2 tsp red pepper flakes 1 tbsp sriracha (Find the full recipe and directions here at Our Balanced Bowl)
August at the farm means we’re definitely in full swing of summer. I have a sweet tooth and this week’s box definitely appeals to that side of me. It’s bursting with colors and flavors coming your way. This Saturday, August 6th starting at 10:00am we’re hosting a farm tour with Blooming Energy and I’d like to extend the invitation to you! Come stroll around our Buellton farm, learn some history about the property and farm, see the crops and where our cows, goats and other animals roam. We’ll end the tour at our farmstand and share some berries, too. Please contact Julia at admin@thebloomingenergy.com or text her at (805) 291-9683 to learn more to sign up or learn more about Blooming Energy. RSVP required to save your place. The whole tour should take about an hour.
We’ve reached the end of our olive oil supply from Mosby. But I’ve already sourced another great one. I recently met the owners of Solvang Olive Press, and it turns out our kids were in kindergarten together all last year. For the CSA, we’re starting with 2 different kinds of olive oil, walnut oil and 2 balsamic vinegars, as these were my initial standouts. You can visit their website and shoot me a request for any flavor you’d like, but keep in mind special requests will take a week or so to fulfill.
Quick note regarding your sunflower sprouts. The growing medium can be tossed into your compost or garden. It’s fully compostable and keeps us from having to use any plastic. Sprinkle the sprouts on top of a salad or in a sandwich for an epic crunch. Or blend them up in your smoothie for an extra nutritional punch. Enjoy!
Be good to each other.
CSA Contains: RED TOMATOES BLACKBERRIES BI-COLORED SWEET CORN CARROTS GREEN ZUCCHINI ENGLISH CUCUMBER RED LEAF LETTUCE CARMEN PEPPERS WATERMELON SUNFLOWER SPROUTS BIG BOX ADD: ROMAINE LETTUCE, STRAWBERRIES, HEIRLOOMS TOMATOES, CANTELOPE, PEACHES
JUST the BASICS: RED TOMATOES BLACKBERRIES CARROTS CARMEN PEPPERS WATERMELON GREEN ZUCCHINI
JUICE FEAST: CARROTS x2 ROMAINE LETTUCE LACINATO KALE CELERY PARSLEY BLACKBERRY CUCUMBERS STRAWBERRIES WATERMELON
FRUIT EXPANSION: STONE FRUIT + BLACKBERRIES LETTUCE of the WEEK: ROMAINE MUSHROOM MIX: Picked fresh from Golden State Papaya here in Goleta
