CSA and Juice for Jan 22 The Eggs are Coming

Lots of great things are happening on the farm right now. Our chickens are starting to lay eggs. Check out the picture of our multi color 6 pack. The eggs are still too small to sell, but I anticipate them being ready in about 2-4 weeks. 100% organic of course!

We installed a few new green houses at Ward Dr. Check out our early zucchini, cherry and a few varieties of red tomatoes below! Planted over the weekend, these crops are expected to start producing in about 3 months if all goes as planned.

CSA for January 22nd

*Basil usually grows at warmer temperatures. But because it’s tucked away next to the tomatoes in the green house we are fortunate to have it grown locally in mid winter.

I’m so glad cabbage is finally here! It’s extremely versatile and always will leave your stomach feeling good! Check out what Dani, our local nutritionist has to say about it:

Cabbage, literally called the ‘King of Cruciferous Vegetables’ has been rightfully named so for it’s nutritional value! While the vitamins and minerals that cabbage provides the body are quite impressive even more so are the phytochemicals, nutrients outside the general vitamin and mineral categories. These phytochemicals have received much notice in the last decade or so for their incredible power to prevent many of the degenerative diseases that plague our society today. In particular cabbage provides glucosolinates that are mighty against cancer, reducing tumor growth and suppressing growing cells. Fermented cabbage, known as sauerkraut adds a punch of probiotics to the already amazing profile to cabbage! Plus an increase in Vitamin C! Your fermented cabbage will fight off cancer, boost your immune system and aid in having a thriving, healthy gut so that you can best absorb nutrients from your food! However you eat your cabbage just be sure you eat it!

By Dani Rhoades NC, www.wholesomepractices.com, You’ll find a tutorial for fermented cabbage on my website!
Sources: Encyclopedia of Healing Foods by Michael Murray

Sugar Snap Peas with Spinach and Ginger

(Pay close attention to your peas so you don’t over cook them. I think 1 minute in boiling water was sufficient for me. Just enough to cook the outside and keeping the crunch in tact. I just imagined this recipe spread over a pasta of your choice.)
1 pound sugar snap peas, stem end and strings removed
Extra-virgin olive oil
1 (1-inch) piece ginger, finely chopped
2 cloves garlic, smashed
1 scallion, white and light green only, thinly sliced
1/2 pound baby spinach, washed but not dried, stems removed
Kosher salt
Bring a large pot of well-salted water to a boil over high heat. Set up a bowl of well-salted ice water. Blanch the snap peas in the boiling water until they are cooked but still crunchy and then immediately plunge them into the salted ice water. Remove them from the ice water and reserve.
Coat a large saute pan with olive oil. Add the ginger, garlic, and scallion and cook over medium-high heat until scallions are soft and translucent.
Add the sugar snap peas and toss to coat in the oil. Add the spinach and toss with the peas until spinach starts to wilt. Remove from heat, season with salt. Toss or stir the spinach to finish wilting and transfer to a serving bowl.
(Recipe from The Food Network

Spinach and Basil Pesto

(There is not much in this world that is better than pesto. With its densely concentrated flavor, pesto perks up the simplest foods. Pesto is a great way to boost the nutrition of a meal, by adding concentrated greens, raw garlic and olive oil. Try adding it to stir fried or roasted veggies, sandwiches or pasta.)
4 garlic cloves, peeled
1/4 cup pine nuts, toasted
1 big handful of stemmed basil leaves, about 2 ounces
1 big handful of stemmed spinach leaves, about 2 ounces
Zest from 1 lemon
1 T lemon juice
5 T olive oil
1 pinch of red pepper flakes
3/4 t salt
Pepper to taste
Whirl the garlic in a food processor until finely minced. Add the remaining ingredients and whirl until well combined. Taste and adjust seasonings. That’s all. Just one step!
(Recipe from Something New for Dinner)

Shredded Sautéed Cabbage

(This makes for a great breakfast with a fried egg on top!)
4 1/2 teaspoons vegetable oil
1 medium onion, sliced
1 tomato, chopped
1 inch of fresh ginger, peeled and minced (optional)
1/4 teaspoon crushed red-pepper flakes
1 small head of green cabbage, cored and thinly sliced (about 10 cups)
1 1/2 teaspoons coarse salt, plus more for serving
Heat a 14-inch skillet over medium-high heat, and then add the oil and onion. Sauté to soften the onion slightly, about 2 minutes. Stir in the tomato, ginger if using, and red-pepper flakes. Cook for an additional 2 minutes.
Add the cabbage and 1 1/2 teaspoons salt. Stir to combine. Cover, and reduce the heat to medium low. Cook, stirring occasionally as the cabbage begins to collapse. Add a little water, 2 tablespoons at a time, as needed if the cabbage becomes too dry. (This depends on the moisture level of the cabbage. You don’t want it too wet.) Cook for approximately 13 minutes, or until the cabbage is just tender. Salt to taste and serve.
(Recipe from Martha Stewart)

Kale and White Bean Soup

(I used a big chunk of whole wheat, super grainy and seedy bread for the recipe below and it worked out real nice!)
1 pound kale, stems (and veins, if desired) removed and leaves washed
2 tablespoons olive oil
1 onion, chopped
2 cans cannellini beans, (14.5 ounces each), drained and rinsed
4 cups water
2 cups chicken stock, or reduced-sodium canned broth
Salt and pepper
4 thick slices country bread
Grated Parmesan cheese, (optional)
Cut or tear the kale into 1/2-inch strips. In a medium saucepan, heat 1 tablespoon oil over medium-high heat. Add onion, and cook until softened, about 5 minutes.
Add about half of the beans, and lightly mash with a fork. Add water and stock, and bring to a boil. Stir in kale, remaining beans, 1 teaspoon salt, and 1/4 teaspoon pepper. Partially cover, reduce heat, and simmer until kale is tender, about 20 minutes.
Toast bread. Ladle soup into bowls, top with toast, and drizzle with remaining tablespoon olive oil. Sprinkle with Parmesan, if desired.
(Recipe from Martha Stewart)

Juice Feast for January 20th
*It’s not apple season in Santa Barbara and we are having trouble sourcing certified organic apples locally. I’m working on getting them into the box this week! Make sure when you purchase them from the store you check the sticker to see that they were made in the USA.

Juicing has incredible benefits many of which include energy and an increase in stamina. As we eat food and then our bodies breakdown the food into nutrients they are sent to the cells where the body uses them to make energy. As we should all know by now the most amazing part of juicing is that we bypass the energy expelled during digestion because juice requires the most minimal amount of digestion. The nutrients from your juice are absorbed and sent to your cells almost immediately providing energy for your body! Juicing first thing in the am and in the afternoon can give your body a much needed boost without any of the negative effects that come along with excess caffeine. Try it!

By Dani Rhoades NC, www.wholesomepractices.com

Grapefruit Twist
(I would advise removing all pulp if you generally find grapefruit bitter. It’s loaded with Vitamin C! And Basil does more than add flavor to this juice. This herb has some serious mind-body benefits. Its oils are said to have antioxidant and antibacterial properties.)
2-3 pink grapefruits, peeled
6-8 large carrots
a handful of basil (add more or less depending on preference) combine all ingredients into a juicer (per juicers instructions) and enjoy.

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