We are in between a lot of crops on the farm and so we reached out for variety from our local organic neighboring farms to fill the boxes this week. It’s great for our boxes and our community. We are looking forward to apricots from Vincent farms in a few weeks!
We’ve reduced the price on turkey eggs as the warm weather has brought on more quantity. We are asking our local bakery Deux to switch to organic, so if you like bread, please keep supporting the bakery so we can make a reason for her to switch.
Cranberry cashew granola is in full swing and we are offering it in 32 oz bags. You have to have a bag of this granola made right here in Goleta! And we will have plenty of plain aged farmhouse cheese from Casitas valley creamery next week. I’m trying to reduce the price a little for sale, but please keep in mind you are supporting a small family creamery that make each round of cheese by hand.
CSA contains:
RED LEAF LETTUCE
CARROTS
STRAWBERRIES
LEEKS
CILANTRO
SUGAR SNAP PEAS
RED BEETS
GREEN ZUCCHINI
CUCUMBERS from ELLWOOD CANYON FARMS
CELERY from RANCHO DE LA FAMILIA
BIG BOX ADD: CARROTS, STRAWBERRIES, SALAD MIX, SAVOY CABBAGE from ELLWOOD CANYON FARMS, PIXIE MANDERINES from SOMMERS RANCH
Ginger Fried Rice
Ingredients: Serves 4
1/2 cup peanut oil
2 tablespoons minced garlic
2 tablespoons minced ginger
Salt
2 cups thinly sliced leeks, white and light green parts only, rinsed and dried
4 cups day-old cooked rice; this is the perfect way to use up any leftover rice you have
4 large eggs
2 teaspoons sesame oil (for some heat but the same awesome flavor, use hot sesame oil)
4 teaspoons soy sauce
Directions:
In a large skillet, heat 1/4 cup oil over medium heat. Add garlic and ginger and cook, stirring occasionally, until crisp and brown. With a slotted spoon, transfer to paper towels and salt lightly.
[It hadn’t been clear to me whether I was supposed to remove the old oil and bits of garlic I didn’t get out and wipe out the pan before proceeding. I didn’t. Everything worked out fine.] Reduce heat under skillet to medium-low and add 2 tablespoons oil and leeks. Cook about 10 minutes, stirring occasionally, until very tender but not browned. Season lightly with salt.
Raise heat to medium and add rice. Cook, stirring well, until heated through. [I cooked this slightly longer because I wanted my rice to pick up a little more color and crunch.] Season to taste with salt.
In a nonstick skillet (it just makes it easier) fry eggs in remaining oil, sunny-side-up, until edges are set but yolk is still runny.
Divide rice among four dishes. Top each with an egg and drizzle with 1/2 teaspoon sesame oil and 1 teaspoon soy sauce. Sprinkle crisped garlic and ginger over everything and serve.
(Recipe from Smitten Kitchen)
Red Beet Risotto
(The beet greens don’t contribute much to the flavor, but add a ton of nutrients. Experiment with starchy, rice-shaped grains, such as pearled barley or faro for a healthier take on this recipe.)
Ingredients: Serves 4 as main course
◾3/4 pound beets (1 small bunch of 3 to 4)
◾1 bunch beet greens, stemmed and washed (from your beets, if fresh and unwilted. leave them out if they are past their prime)
◾6 to 7 cups chicken or vegetable stock, as needed
◾2 tbsp extra virgin olive oil
◾1/2 cup finely chopped onion
◾1-1/2 cups arborio rice
◾2 garlic cloves
◾1/2 cup dry white wine
◾salt
◾freshly ground pepper
◾1/2 cup parmesan cheese, grated
◾2 tbsp finely chopped flat-leaf parsley
Directions:
1.First, roast the beets. Preheat your oven to 400°. Wrap the beets in aluminum foil and place on a baking sheet. Roast for about 20 minutes, until the beets are easily pierced with a fork. Remove from oven and allow to cool, then peel and dice the beets. The skin should slide off easily.
2.Slice the greens into 1-inch strips, set aside.
3.Place the stock in a medium sauce pan and bring to a simmer, then reduce heat to low.
4.In a large, wide, heavy-bottom saute pan, heat the oil over medium. Add the onion and stir while cooking until it starts to soften, about 3 minutes. Add the rice and the garlic and stir while cooking until the rice is separate and starting to crackle, about 3 minutes.
5.Stir in the wine and cook over medium heat, stirring constantly. When the wine has just about evaporated, add in 1 ladleful of stock (about 1/2 cup) just to cover the rice. The stock should bubble slowly (adjust heat). Cook, stirring occasionally, until the stock is nearly absorbed, then add another ladleful. Continue to cook in this fashion, not too fast and not too slowly, stirring often and adding more stock when the rice is dry, for about 10 minutes.
6.Stir in the diced beets and sliced greens. Add more stock and continue cooking as before, for another 10-15 minutes, adding stock when the rice is dry. The rice should be tender but not mushy, with no hardness at the middle. When it has reached the correct consistency, season with salt + pepper. Add the parmesan cheese and the parsley, and stir to combine. The rice should be creamy, if it is not, add another 1/2 cup of stock.
7.Adjust seasonings and serve.
(Recipe from Bella Eats)
Clean Eating Celery Salad
(In an effort to use all celery in your CSA box, check out this quick salad below. Store celery completely covered in the fridge to avoid wilting.)
Ingredients:
•1 grapefruit
•9 stalks celery
•1 teaspoon honey
•1 teaspoon lemon juice
•1/4 cup plain non-fat yogurt
•1 cup chopped walnuts
Directions:
1.Chop your celery and grapefruit and place in a large mixing bowl.Chop Celery And Grapefruit
2.Add walnuts and honey.Add walnuts and honey
3.Add yogurt and lemon juice and toss well.Add Yogurt
Note: If this is a main meal and you need more protein, vegetarians can add edamame beans, and meat eaters can add chopped, baked chicken.
(Recipe from The Gracious Pantry)
Vegetable Pancakes
(This is another one of those recipes where you can throw in whatever veggies you have on hand and/or need to eat!. You can make this dish even if you don’t have all the “exact” ingredients. Plus if you don’t like a certain vegetable then leave it out and use whatever you and your family like!)
Ingredients: Serves: 2-3
•2 cups shredded veggies (Use a mix including things like white potatoes, sweet potatoes, zucchini, yellow squash and/or carrots…whatever you have on hand)
•2 eggs
•1 tablespoon whole-wheat flour
•¼ teaspoon salt
•Olive oil for cooking
•Optional garnish: sour cream and/or applesauce
Directions:
1.Combine the shredded veggies with the eggs, flour, and salt. Mix thoroughly.
2.Heat a thin layer of olive oil in a sauté pan over medium heat. It is important that the heat is the right temperature because you want the pancakes to cook all the way through the middle by the time they are brown on the outside.
3.Once the oil has heated up add pancake size dollops of the veggie mixture into the pan. Cook for several minutes until the bottom starts to brown. Then flip and repeat.
4.Transfer cooked pancakes to a plate lined with paper towels.
Serve warm with sour cream and/or applesauce.
(Recipe from 100 Days of Real Food)
JUICE FEAST Contains:
CARROTS
CILANTRO
RED BEETS
GREEN ZUCCHINI
STRAWBERRIES
GREEN KALE
CUCUMBERS from ELLWOOD CANYON FARMS
SAVOY CABBAGE from ELLWOOD CANYON FARMS
CELERY from RANCHO DE LA FAMILIA
RED LEAF LETTUCE
Summer Green Juice
(Zucchini is a good source of B vitamins, potassium, fiber and offers some Vitamin C and iron. This green veggie is also low in sugar and carbohydrates.)
2 small green pears
1 cup kale
1 cup spinach
1/2 cucumber
1 zucchini
1/4 lemon
1” piece of ginger
“Jammin Cabbage” Cleansing Juice
1/4 green cabbage
2 stalks celery (including green leaves if available)
1 beet
1 green apple
1 carrot
1 peeled lemon
1 inch ginger
Sweet Salad
1 head red leaf
1 beet w/tops
1/2 cucumber
1 lemon with rind
1/2 bunch kale
5-10 carrots
1 piece turmeric