As we head into the holiday season I wanted to offer our CSA gift certificates as an option. Our 6 week subscriptions come with a weekly loaf of Rustic French Bread or Sourdough, and a plantable holiday card for $150 (pickup) and $180 delivered. This offer is good through December 20th. Please contact me for more details. We make gift giving super convenient and nothing is better than the gift of health.
Need more veggies this week? Feel free to upgrade to a LARGE share for the current week, just remember to change it after Wednesday. Log into your account here to make those changes.
Wendy, at Deux Bakery is making pies for our CSA on Wednesday. $25 each. They will be made early Wednesday morning and will be included with your CSA share if desired. If you haven’t already ordered one please contact me and let me know which flavor you’d like. She gave us a list of them, but is really willing to make anything you’d desire.
Cindy Dollar is cooking up some seasonal pumpkin spice granola this week. It’s made to order and would be a great addition to any holiday meal. Gluten Free or Certified organic, just let me know when you check out in our CSA store here.
I wanted to say how thankful I am for our nutrient rich soil here in Goleta, for the weather that continues to amaze me, for the workers that put countless hours in each week to make sure we all are eating well and for the supportive community that surrounds me. I feel so lucky and blessed to be able to be in the middle of all this!!! Happiest Thanksgiving to you, your family and all the loved ones surrounding you.
Thanksgiving Share includes:
RED LEAF LETTUCE
YELLOW CHERRY TOMATOES
BIG GARNET YAMS from GARCIA FARMILY FARMS
PERSIMMONS from REGENERATIVE EARTH FARMS
BIG BOX ADD: GREEN BEANS, BUTTERNUT SQUASH, SALAD MIX, RED TOMATOES, CARROTS
Standard holiday dishes are the norm, but here’s a few twists. Gluten free and mostly vegan, here are some meals that might start a new tradition in your household.
Herbed Wild Rice & Quinoa Stuffing
(Specked with fresh herbs, apples, cranberries, and pecans, everyone will love this flavor-filled stuffing – and nobody will guess its little secret: it’s vegetarian, vegan, and gluten-free! Plus, the addition of protein-rich quinoa gives this hearty stuffing main-dish cred.)
Ingredients: Serves 8-10
2 tablespoons olive oil + more for greasing the baking dish + more for drizzling over the top
1 large yellow onion, finely chopped
2 stalks celery, chopped (about 1/2 cup)
2 medium Granny Smith apples, peeled and diced
2 medium cloves garlic, peeled and finely minced
2 tablespoons fresh thyme leaves, minced
1 teaspoon kosher salt + more to taste
1/2 cup dry-ish white wine (Sauv Blanc or Chardonnay would work here)
4 cups low-sodium vegetable broth
2 cups uncooked wild rice blend
1 cup uncooked quinoa, rinsed well
1 1/2 cups dried cranberries
1 cup raw pecans, chopped
1/2 cup chopped fresh Italian parsley + 1/4 cup more for topping after baking
1/4 cup fresh sage leaves, minced
Place a large pot over medium heat. Add the oil. When hot, add the onions and celery and cook, stirring occasionally, until soft, about 5 minutes. Add the apples, garlic, thyme, and salt. Cook, stirring frequently, for one more minute. Stir in wine, then add broth. Bring to a boil. Stir in the wild rice blend and reduce the heat to medium-low. Simmer, covered, until the rice is tender, about 35 minutes. Stir in the quinoa and cover again. Cook until the quinoa is tender, about 15 more minutes. Stir in the cranberries, pecans, 1/2 cup parsley, and sage. Taste and add additional salt if desired. Remove from heat.
Preheat oven to 350 degrees Fahrenheit. Rub a large (9-inch x 13-inch is best) casserole dish with a little olive oil. Lightly scoop the rice mixture into the casserole dish, lightly mounding it instead of mashing it down. Bake until golden brown, 25-30 minutes. Drizzle with a little more olive oil and sprinkle with remaining chopped parsley. Serve.
(Recipe from Kitchen Treaty)
Massaged Kale Salad with Pomegranate, Persimmon and Pistachios
2 large bunches lacinato kale
1 tablespoon maple syrup
3 tablespoons fresh lemon juice
1/3 cup extra virgin olive oil
1/4-1/2 teaspoon sea salt
2 firm, but ripe, Fuyu persimmons, peeled and sliced into thin wedges, then cut in half
1/3 cup fresh pomegranate arils
1/3 cup coarsely chopped, roasted and salted pistachios
After washing and thoroughly drying your kale, discard the tough ribs, then tear or chop leaves into smallish pieces. Set aside.
In the meantime, whisk together maple syrup, lemon juice, olive oil and salt in a large salad bowl. Add prepped leaves to the bowl and massage that dressing into the leaves. Don’t be shy… really go for it. Massaging the leaves for 3-5 minutes will render the leaves nice and tender. Taste as you go to experience the transformation. When you’re done massaging, taste the salad for seasoning, adding additional lemon juice, salt or maple syrup to your liking. Enjoy.
(Recipe from Yummy Supper)
Green Bean Casserole with Onion Ring-Style Topping
Ingredients: Serves 6-8
1/2 head of cauliflower, broken into florets
1/2 cup raw cashews (if not using a high speed blender, soak them in water for a couple hours prior)
1 cup non-dairy milk
2 tablespoons nutritional yeast
1 tablespoon arrowroot powder or cornstarch
1 teaspoon dried thyme
3/4 teaspoon salt
1/2 teaspoon garlic powder
1-pound green beans, ends trimmed
1/2 tablespoon vegan butter
8-ounces sliced crimini mushrooms (about 2 1/2 cups)
2 teaspoons liquid aminos (or tamari/soy sauce)
onion ring topping
1/2 large sweet onion, very thinly sliced into rings or strings (I didn’t half the onion and I sliced it, trying to make circles, using a mandoline)
1 cup non-dairy milk
1 cup arrowroot powder or cornstarch
1 cup panko bread crumbs (use gluten-free if necessary)
1 teaspoon salt
1/2 teaspoon garlic powder
Place the cauliflower in a steamer basket over a pot of boiling water and cover. Steam until tender, about 7-8 minutes. (Don’t turn the burner off just yet).
While the cauliflower is steaming, lightly spray a 9×13 or slightly smaller (I used a 7×9-ish sized dish) dish with olive oil spray.
Transfer the cauliflower to a blender and add the rest of the sauce ingredients. Blend until completely smooth. Set aside. Transfer the green beans to the steamer and steam for about 5 minutes. Remove from the heat. Set aside. While the green beans are steaming, melt the butter in a large shallow sauce pan over medium heat. Add the mushrooms and liquid aminos and saute until tender, about 4 minutes. Stir in the sauce and heat, stirring occasionally for about 5 minutes. Stir in the green beans and transfer the casserole to the prepared baking dish. Set aside.
Preheat the oven to 400 F. Line a baking sheet with parchment paper. Pour the milk into one small, shallow bowl, the arrowroot powder into another, and the panko bread crumbs into another. Add the salt and garlic powder to the bread crumbs and stir to combine. Take a small “pinch” of onion slices and douse it in the milk, then toss in the arrowroot powder, gather, shake of the excess powder, and dunk in the milk again. Then transfer them to the bread crumbs and toss to coat (it’s okay if the slices form clumps) before transferring to the prepared baking sheet. It’s best to use one hand for the milk and arrowroot powder dunking and the other hand to toss them in the bread crumbs. Continue until all of the slices are coated. Place the casserole and the sheet of onion rings in the oven, on different racks, and bake for 15 minutes. After 15 minutes, spread the onion rings out on top of the casserole and bake for another 5 to 10 minutes, or until the casserole is bubbly and the onion rings are crisp. Serve immediately. Enjoy!
If making ahead of time, you can do 1 of 2 things:
1. Skip the onion ring topping and make the casserole base. Cover and refrigerate until ready to cook. About 45 minutes to an hour before you plan on serving the dish, make the onion ring topping, bake them and the casserole (separately but at the same time using different oven racks) for 15 minutes, and then transfer the onion rings to the top of the casserole and bake for another 5 to 10 minutes. Serve immediately.
2. Make the casserole exactly as the instructions show. Let it cool completely before covering and refrigerating. About 25 to 30 minutes before serving, cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 5 to 10. Serve immediately.
(Recipe from Keep it Kind)
Healthy Coconut Ginger Sweet Potato Casserole
3-3 1/2 lbs sweet potatoes
1 tsp grated ginger
1/4 cup coconut milk
1/2 tsp ground cinnamon
1 tsp orange zest
1/4 cup orange juice
1/2 cup chopped pecans
3 TBS chopped crystallized ginger
Preheat oven to 400 degrees. Wrap sweet potatoes in foil and place on a baking sheet. Roast for 80-90 minutes until easily pierced with a fork. Carefully unwrap potatoes then pull off and discard the skins (you may want to wait until they cool a little). Place the roasted sweet potatoes into a large bowl and mash them up, mixing in ginger, coconut milk, cinnamon, orange zest and orange juice. Pour the sweet potato mixture into a casserole dish and top with pecans and crystallized ginger. Bake for 10-15 minutes until heated through.
(Recipe from Eating Richly)
Check out these Cinnamon Sweet Potato Truffles at Nutrition Stripped. They also have a lot of great vegan, gluten free Thanksgiving Recipes.
JUICE FEAST Contains:
ARKANSAS BLACK HEIRLOOM APPLES