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Happy New Year

My Dear Community,

Here we are rolling out a New Year! I’m really looking forward to an abundance of health generated through healthy soils, organically grown fruits and veggies and freshly picked whole foods. Food is part of the health picture, but it sure is an important part. My hopes for this new year are that our boxes check one thing off your to-do list, help build our community while supporting ecological farming practices and foster appreciation for this incredibly fertile land we live on as you peek into your box of goodness.

Nearly everything is frozen on the farm. After the few weeks of amazing rain we’ve had it’s quite muddy too. Between the two it’s brought things to a crawl. The crops are maturing very slowly with big gaps in between products. Picking can’t begin until things thaw out in the morning until around 9am. It’s beautiful and important to have this kind of weather, but it can be hard on the variety we can offer on the farm. Enjoy our winter bounty while you fire up the oven. 

Be good to each other. 

CSA Contains:
BROCCOLI
SATSUMA TANGERINES
CARROTS
BOK CHOI
RED LEAF LETTUCE
BUNCHED SPINACH
GARNET YAMS
GREEN KALE
YELLOW ONIONS
RED BEETS
BIG BOX ADD: GREEN CABBAGE, TANGERINES, CARROTS, ROMAINE LETTUCE, BUTTERNUT SQUASH

JUST the BASICS:
BROCCOLI
SATSUMA TANGERINES
CARROTS
BOK CHOI
BUNCHED SPINACH
GARNET YAMS

JUICE FEAST:
CARROTS
ROMAINE LETTUCE
CUCUMBERS
LACINATO KALEF
RED BEETS
GREEN CABBAGE
FENNEL
LACINATO KALE
CELERY
BUNCHED SPINACH

FRUIT EXPANSION: FUYU PERSIMMONS and SATSUMA TANGERINES
LETTUCE of the WEEK: ROMAINE
MUSHROOM MIX: will update – coming from our local growers

Shiitake Mushrooms Baby Bok Choy

Ingredients:
¾ lb baby bok choy, cut in half & rinse clean and pat dry.
5-6 Rehydrated shiitake mushrooms*, stems removed and caps sliced.
Aromatic combo:
3 clove garlic, thin sliced
1 tsp fresh ginger, finely chopped
1 ½ tbsp Avocado oil
1 tsp sesame oil
Sea salt to taste
Sesame seeds, (optional)
(Find the full recipe and instructions here at I Heart Umami)

Ginger Garlic Noodle Soup with Bok Choy

Ingredients:
1 tablespoon olive oil
3 shallots (diced)
1 bunch green onions (chopped, green and white divided)
4 cloves garlic (minced)
2 tablespoon ginger (fresh, minced)
5.5 cups low sodium chicken broth (or water for vegan)
2 whole star anise
2 tablespoon soy sauce (or Tamari for a Gluten Free option)
10 oz crimini mushrooms (sliced)
6 oz rice noodles
1.5 heads bok choy (roughly chopped)
sesame seeds (for topping)
red pepper flakes (for topping)
(Find the full recipe and inspiration here at The Forked Spoon)

Butternut Squash + Spinach Pasta

Ingredients:
3-4 cups butternut squash, cubed
2 tablespoons olive oil
1 tablespoon minced garlic
8 ounces gluten-free pasta
1 onion, diced
5 oz fresh, organic spinach
1/2 cup broth/vegetable broth
1/4 cup + more for topping parmesan cheese, *see notes
red pepper flakes, to taste
salt, to taste
pepper, to taste
toasted pine nuts, for garnishing
(Find the full ingredients and inspiration here at Healthy Little Vittles)

Roasted Sweet Potato Kale Salad

Ingredients:
2 to 3 medium sweet potatoes, peeled and cubed (½ to 1 inch cubes)
olive oil spray, or olive oil for drizzling
kosher salt and pepper
½ teaspoon smoked paprika
½ teaspoon garlic powder
¼ teaspoon chipotle chili powder
1 to 2 bunches of curly green or tuscan kale, stems removed and torn into pieces (about 6 to 8 cups)
¼ cup roasted pepitas
furikake seasoning, optional
HOT GINGER DRESSING
1 1/2 tablespoons toasted sesame oil
1 small shallot, diced (or diced red onion)
1 tablespoon chopped fresh ginger
1 garlic clove, minced
3 tablespoons red wine or apple cider vinegar
1 tablespoon honey
2 teaspoons soy sauce
½ cup olive oil
(Find the full recipe and inspiration here at How Sweet Eats)

Paleo Beet Salad with Cabbage and Pecans

Ingredients:
1 lb beets about 4 small
4 cups thinly sliced cabbage about 1/2 medium head
1/3 cup raw pecans
Chopped green onions for garnish
Balsamic Vinaigrette
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 tbsp dijon mustard
1/4 tsp sea salt
1/8 tsp ground black pepper
1 garlic clove minced
(Find the full recipe and directions here at What Great Grandma Ate)