Uncategorized

CSA for Week of March 2nd – Trees, Chickens and Rain

We spent the weekend planting apple trees and rotating chickens. We now have 8 red Fujis, 4 golden delicious, 1 Pink Lady and 1 Granny Smith. That’s just the start of the apples. We are also planning on putting in plums, peaches, pears, persimmons, figs, citrus, apricots and more very soon here. What’s a fruit tree you’d like to see added to your CSA share? It will be a while before the trees start producing, but we will be picking ripe, organic fruit for our CSA boxes! In the mean time we are praying to the clouds for some rain this coming Sunday!
All the chickens are moved onto fresh grass planted especially for their health. We plant a special chicken pasture mix which benefits the chickens, eggs and makes for some great pecking. You can find little chicken heads bobbing in and out of tall grasses followed by a turkey and a guinea fowl. We’ve added the guineas more recently to ward off predators. They are like an alarm system and can make a lot of noise when they feel threatened.

CSA Contains:
SUGAR SNAP PEAS
STRAWBERRIES from Sunrise Organic Farms
CARROTS
ROMAINE LETTUCE
CILANTRO
BUTTERNUT SQUASH
BUNCHED SPINACH
GREEN CABBAGE
RED BEETS
LACINATO KALE
BIG BOX ADD: FUJI APPLES, CARROTS, RED LEAF LETTUCE, EASTER EGG RADISHES, LEEKS

Fruit Expansion Includes: Strawberries from Sunrise Organic Farms and FUJI APPLES (almost over!) from Cuyama Orchards

Breakfast Tacos + Taco Bowls
Ingredients: Serves 2
1 avocado, mashed
Salt
Chili flakes
Kale, massaged with a little olive oil and salt
Roasted butternut squash, warmed up
Roasted carrots, warmed up
½ cooked sorghum per bowl, warmed up (brown rice or grain of choice can be substituted)
Oil or ghee
4 eggs, lightly beaten in a bowl
2-4 tortillas, warmed or charred in a pan
Hot sauce, to serve
(Check out Mind Body Green for some other great recipes with corresponding ingredients and how to prep ahead for the week!)

Quinoa Beet Burrito Bowls with Cumin-Lime Tahini Dressing

(Cook all the ingredients in advance and throw this together at the last minute. Makes great left overs and killer egg burritos in the morning.)
Ingredients: serves 4-5
Cumin-Lime Tahini Dressing:
1/4 cup fresh lime juice
1/4 cup water
1/4 cup tahini
2 teaspoons honey
1/2 teaspoon ground cumin
1/4 teaspoon fine sea salt
Burrito Bowls:
1/4 cup olive oil
2 yellow onions, sliced
1 cup dry quinoa
3-4 Roasted Beets
1 14-ounce can black beans
1 large head lacinato (dino) kale, leaves thinly sliced
1 ripe avocado, peeled and diced
1/2 cup fresh cilantro, chopped
(Find the full recipe and directions here at Love Beets)

Kale-Slaw with Hemp Cashew Dressing

(I always feel like it’s easier to start vegan and add on meats if desired than going the other way with the recipe. Try this one out topped with chicken if desired. I love the way this dressing turns out! If you’ve never used soaked cashews for a creamy dressing try this! You can pour hot water over the cashews to speed up the soaking process to about 15-30 mins.)
Ingredients: Serves 2
3 cups thinly sliced lacinato kale
3 cups finely shredded cabbage
3/4 cup cashews, soaked 2 hours or more and drained
1/2 cup hemp seeds
1 cup water
1 tbsp lemon juice
2 1/2 tbsp apple cider vinegar
1/4 tsp sea salt
2 pitted dates
2 tbsp dijon mustard
(Full recipe and directions here at The Full Helping)

Check out these vegetable roll up wrappers. Great inspiration for your head of crispy, oh so delicious and healthy, romaine lettuce.

JUICE FEAST CONTAINS:
FENNEL
STRAWBERRIES
CARROTS x2
ROMAINE LETTUCE
CILANTRO
BUNCHED SPINACH
GREEN CABBAGE
RED BEETS
LACINATO KALE
FUJI APPLES