My dear Community,

I’m repeating again for our biweekly customers or anyone else who missed it- we are now offering 100% organic seeded sourdough from Bunkhouse bread on San Julian Ranch. These loaves are packed with goodness and make some off the chart toasts. We are also still offering classic sourdough which has received rave reviews from our members. Beautifully crafted loaves baked fresh that morning are available for subscription and a few are in our CSA store available for purchase now. Don’t forget to add some of our strawberry preserves for an out of this world taste experience.

A quick heads up as we move into summer. If you pick up at a school location, please make sure to keep your eye out for our delivery email and pick up as soon as possible. With vacated campuses there tends to be people wandering around and vegetables can go missing.

This week on the farm we’re hosting local youth to educate about local farming. Buses full of elementary school kids are spending their summer hours walking around the farm and getting a better sense of the meaning of local food sources and maybe even inspiring some future farmers. One of my favorite things about being part of this farm is sharing it with others. I lived in Santa Barbara for about 10 years before I realized local farms existed. Grocery stores offered no local produce and when I finally discovered what that tastes like, I never looked back. Eating fresh produce daily changed my outlook and all of a sudden I was craving this food. I’m hoping that involving kids as early as possible will have a ripple effect on their lives as well. It also speaks to the importance of our CSA program. Making fresh, organic and local food easily accessible to everyone in our community is our main goal. Thanks for being a part of what we do.

Be good to each other. 

CSA Contains:
CARROTS
RED LEAF LETTUCE
STRAWBERRIES
BLACKBERRIES
HEIRLOOM TOMATOES
ITALIAN PARSLEY
GREEN ZUCCHINI
BUNCHED ARUGULA
BROCCOLI
ENGLISH CUCUMBERS
BIG BOX ADD: CHERRY TOMATOES, RED BUTTER LETTUCE, CARROTS, BLACKBERRIES, PURPLE SNOW PEAS

JUST the BASICS:
CARROTS
RED LEAF LETTUCE
STRAWBERRIES
CUCUMBERS
HEIRLOOM TOMATOES
BROCCOLI

JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
GREEN CABBAGE
BLACKBERRIES
GOLDEN BEETS
STRAWBERRIES
ITALIAN PARSLEY
FUJI APPLES
FENNEL
LACINATO KALE

FRUIT EXPANSION: BLACKBERRIES + STRAWBERRIES
LETTUCE of the WEEK: RED BUTTER
MUSHROOM MIX: TBD

Cheesy Roasted Broccoli & Chickpea Kale Salad

Ingredients:
BROCCOLI
1 large head broccoli, chopped into medium florets (~3 heaping cups)
1 Tbsp avocado oil
1 healthy pinch each sea salt and black pepper
1-2 Tbsp nutritional yeast
CHICKPEAS
1 15-oz can chickpeas, rinsed, drained, and dried
1 Tbsp avocado oil
1/4 tsp sea salt
1 tsp ground cumin
1 tsp smoked paprika
1 tsp chili powder (chili powder should contain a blend of spices, such as chili powder, oregano, cumin, and garlic)
GREENS
1 large bundle curly or dinosaur kale, chopped (large bottom stalks removed)
3 Tbsp lime juice
1 healthy pinch sea salt
1/2 tsp chili powder (chili powder should contain a blend of spices, such as chili powder, oregano, cumin, and garlic)
1 tsp maple syrup
THE REST
1 cup shredded carrots (~2 carrots)
1 ripe avocado, sliced
1/4 cup roasted or raw sunflower seeds (or sub other nut or seed)
(Find the full recipe and inspiration here at The Minimalist Baker)

Chicken Broccoli Casserole

Ingredients:
4 cups cooked and Shredded Chicken
2 tbsp olive oil
2 heads broccoli, florets removed
10 cremini mushrooms, sliced
1/2 small onion, diced
1 cup chicken broth
1 recipe Vegan Alfredo Sauce (see recipe)
salt and pepper, to taste
rosemary, for garnish
(Find the full recipe and inspiration here at Down Shiftology)

Paleo Zucchini Bread

Ingredients:
3 medium zucchini, grated (2-2.5 grated cups)
½ tsp sea or kosher salt, divided
2 eggs
⅓ c melted coconut oil
1 tsp vanilla
1 tsp apple cider vinegar
½ c coconut sugar
1 tsp baking soda
1 tsp cinnamon
¼ tsp nutmeg
1 ¾ c almond flour
½ c chopped walnuts
½ c paleo dark chocolate chips, such as Hu
(Find the full recipe and inspiration here at Our Salty Kitchen)

Dressed-up Heirloom Tomatoes

Ingredients:
3-4 medium to large Heirloom tomatoes
1 avocado
1/4 cup crumbled feta cheese
2 tbsp extra virgin olive oil
flakey sea salt
(Find the full recipe and inspiration here at Rachaels Good Eats)

Lemony Arugula Salad with Couscous, Cucumbers and Feta

Ingredients:
FOR THE SALAD
1 1/2 cups dried pearl (Israeli) couscous (about 3 cups cooked)
3 ounces baby arugula or tender salad greens, about 4 cups
1/2 hothouse cucumber, chopped
2 ounces feta cheese, crumbled, about 1/2 cup

FOR THE DRESSING
2 tablespoons fresh lemon juice, about 1/2 large lemon
4 tablespoon extra virgin olive oil
1/2 teaspoon honey
1 tablespoon minced preserved lemon, optional
1 teaspoon dried basil or a handful chopped fresh basil leaves, optional (parsley would be yummy too)
Sea salt and fresh ground black pepper
(Find the all the inspiration and full directions here at The Inspired Taste)

Chimichurri Marinated Chicken 🌱🍅

Ingredients:
1-1/2 lbs chicken breast
For the chimichurri sauce:
1 shallot, very finely chopped
1 red chili, seeded and very finely chopped
3 fresh garlic cloves, pressed
2 Tbsps red wine vinegar, or apple cider vinegar
1 tsp sea salt, plus more
large handful of cilantro, finely chopped
large handful of parsley, finely chopped
3 Tbsps finely chopped oregano
1/4 cup extra-virgin olive oil
(Find the full recipe and inspiration here at Clean Food Crush)