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Week of November 10th

My dear Community,

I wanted to take this week’s blog to focus on one of our dedicated workers named Ventura. He’s been with John Givens Farm for over 30 years and is our main irrigator in Buellton. He works Monday through Saturday with few days off. You may have seen him at the Goleta Sunday Farmers market where he’s been manning our booth with a smile. Recently he took a spill outside of work that landed him at Cottage Hospital. As he navigates recovery I wanted to mitigate the blow of the hospital bills so he can get back to doing what he loves to do – feeding the community. If you are in a place to donate to Ventura – please follow this link to our Go Fund Me page. Any amount is extremely helpful and gratefully appreciated.

We’re heading into all our winter veggies even though some of our favorite summer ones are sticking along for the time being. We usually experience freezing nightime temps here in Buellton this time of year that ends any and all summer vegetables but it’s been a milder year with no freeze yet in sight. Cauliflower, beets and cabbage are a few new veggies that you’ll see soon. Enjoy!

Be good to each other. 

CSA Contains:
BROCCOLI
GREEN ZUCCHINI
RED TOMATOES
CUCUMBER
RAINBOW CARROTS
ROMAINE LETTUCE
CHERRY TOMATOES
BUNCHED SPINACH
ASIAN PEARS from EARTHSEED
RED ONIONS
BIG BOX ADD: GREEN CABBAGE, CARROTS, GREEN LEAF LETTUCE, GARLIC, LACINATO KALE

JUST the BASICS:
BROCCOLI
GREEN ZUCCHINI
RED TOMATOES
RAINBOW CARROTS
CUCUMBER
BUNCHED SPINACH

JUICE FEAST:
RAINBOX CARROTS
ROMAINE LETTUCE
CUCUMBERS
BUNCHED SPINACH
ASIAN PEARS
GREEN CABBAGE
ITALIAN PARSLEY
LACINATO KALE
CELERY
EUREKA LEMONS

FRUIT EXPANSION: FUJU PERSIMMONS and ASIAN PEARS
LETTUCE of the WEEK: GREEN LEAF
MUSHROOM MIX: BLUE and BROWN OYSTERS (more variety coming soon)

Asian Charred Broccoli Quinoa Bowls

Ingredients:
1 cup (uncooked) quinoa
3-4 cups broccoli florets
2 tablespoons extra light olive oil
2 cups sliced purple cabbage
1-2 carrots, julienned
5 ounces baby spinach
1/2 cup chopped (lightly salted) roasted peanuts
1/3 cup sliced green onions
2 tablespoons sesame seeds
SESAME DRESSING:
1 teaspoon grated fresh ginger (or ginger paste)
2-3 teaspoons chili paste (Sambal Oelek)
4 teaspoons low-sodium tamari (or low-sodium soy sauce)
3 tablespoons toasted (dark) sesame oil
3 tablespoons rice vinegar
2 to 3 tablespoon tahini
kosher salt, to taste (about 1/2 teaspoon)
(Find the full recipe and directions here at Simply Scratch)

Vegan Creamy Zucchini Soup

Ingredients:
1½ cups raw cashews
2 tbsp. olive oil
1 yellow onion, chopped
3 cloves garlic, minced
2 large zucchini, chopped
10 oz. fresh spinach
3 cups vegetable broth
1½ tsp. salt
¼ tsp. freshly ground black pepper
½ tsp. dried ground thyme)
(Find the full recipe and directions here at For the Love of Gourmet)

Cucumber Tomato Onion Salad

Ingredients:
2 large cucumbers 6 cups chopped
3 cups cherry tomatoes halved
1/4 medium red onion thinly sliced
3 tbsp. extra virgin olive oil
3 tbsp. red wine vinegar
1 clove garlic crushed
2 ounces feta cheese crumbled into hearty pieces
Kosher salt and pepper to taste
(Find the full recipe and directions here at Clean and Delicious)

Everyday Salad with Tahini Dressing & Chickpea Croutons

Ingredients:
6 cups greens (shredded romaine, arugula, spinach or other)
1 cup cabbage (purple or green)
Roasted Chickpeas
1 can chickpeas
1 teaspoon olive oil
1/8 teaspoon fine grain sea salt
1/4 teaspoon garlic powder (optional)
Dressing
2 tablespoons tahini
1 tablespoon apple cider vinegar
1 large garlic clove, grated
1/4 cup water
Optional Toppings
Sunflower, pepita or hemp seeds
Shredded carrots
Parmesan
(Find the full recipe and inspiration here at Nourished by Caroline)