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Week of May 26th

My dear community,

I wanted to take this time to remind everyone the Save the San Marcos Foothills Foundation still needs your support. The Foothills Forever Campaign has raised over $10 million in just 10 weeks, and with solid community support they are in the home stretch to raise the needed $10.6 million by June 1st to acquire the property. If it’s possible to donate or pass this message along it would be so appreciated. Let’s help keep this space open for all the animals that live there and our future generations to enjoy it.

We’ve added a few things to our CSA store that I know you will enjoy. I purchased a few cases of cold pressed olive oil from Mosby Winery here in Buellton. The olives are grown and pressed right here on their property and it’s some of the best olive oil I’ve ever tasted. I also added a gluten free granola made by Julia Crookston (former owner of Goodland Kitchen). We’ve also introduced a Spicy Harrisa Hummus to the line up. Hope you enjoy. It’s not too late to add extra items to your box this week. All bread orders need to be placed by Sunday, but all other orders will be processed in the current week.

Be good to each other.

CSA Contains:/
CARROTS
GREEN ZUCCHINI
RED BUTTER LETTUCE
BASIL
STRAWBERRIES
GREEN BEANS
RED TOMATOES
PERSIAN CUCUMBERS
RED BOR KALE
YELLOW ONIONS
BIG BOX ADD: CARROTS, SUGAR SNAP PEAS, LITTLE GEM LETTUCE, RED TOMATOES

Just the Basics:
CARROTS
RED BUTTER LETTUCE
STRAWBERRIES
GREEN BEANS
RED TOMATOES
PERSIAN CUCUMBERS

FRUIT EXPANSION: DOUBLE STRAWBERRIES
LETTUCE of the WEEK: LITTLE GEM

Super Kale Pesto

Ingredients:
2 to 3 cloves garlic
3 cups packed kale (about 1 small bunch)
¾ cup hemp seeds or toasted walnuts or pecans
2 tablespoons lemon juice (about 1 lemon)
¾ teaspoon fine-grain sea salt
¼ teaspoon ground pepper
Red pepper flakes, optional (if you want to add some kick)
¼ cup flaxseed oil or extra-virgin olive oil (more if desired)
Entirely optional: ⅓ cup grated Parmesan cheese

Pasta (if you want pasta…)
1 pound (16 ounces) whole grain pasta, like linguine
1 cup reserved pasta water
(Find the full recipe and directions here at Cookie and Kate)

Green Bean Salad With Lemon and Feta

Ingredients:
1.5 pounds fresh green beans
3 tbsp salt for blanching the green beans
3/4 cup feta cheese (full fat)
4 tbsp olive oil
2 tbsp lemon juce (juice of 1 lemon)
pinch of salt & pepper
1 whole lemon (wedges, for garnish)
(Find the full recipe and directions here at A Full Living)

Tomato Avocado Zucchini Salad

Ingredients:
3-4 medium-sized zucchini
1 cup grape tomatoes, halved
1 large Hass avocado, diced
6 oz. feta, cubed (I prefer feta blocks in brine versus the feta that is already cubed or crumbled)
¼ cup fresh basil, finely chopped
1 clove garlic, minced
¼ cup extra virgin olive oil
2 tablespoons fresh lemon juice
salt and pepper to taste
(Find the full recipe and inspiration here at Pass Me Some Tasty)

Zucchini Pasta Pesto

Ingredients:
2 large zucchini
sea salt
1 cup cherry tomatoes
For the pesto
⅓ cup walnuts
1 head roasted garlic
2 cups fresh basil leaves plus a few leaves for garnish
1 tablespoon lemon juice ¼ cup
¼ cup extra virgin olive oil
(Find the full recipe and directions here at Cook Eat Paleo)