My dear community,
Happy Gratitude week! My practice of gratitude begins from the moment I wake up in the morning. Little footsteps running into my room reminding me to let chickens out of the coop, walking outside onto the farm with biodiversity flourishing all around, plants looking just a little bit bigger each day despite the cold nights. Another year passing with workers on the farm every day rain or shine. My flock of chickens turning veggie scraps into delicious eggs. A community supporting me with a passion for good food, knowing their farmer and taking care of the planet and each other. Thank you so much for being part of this community and my passion project. Our CSA program is a big part of the farm and helps us continue to not only grow organic food, but be stewards of the land. I hope you all have a wonderful week with family, friends or however you spend it 🙂
Please remember that we are not delivering to Whole Foods this week. If you usually pick up at Whole Foods and would like to receive a box, please review our other pickup locations and shoot me a quick email. All Thursday deliveries will be made on Wednesday. Drop off delivery times aren’t set, but we will be as efficient as possible and email you when they are completed. Please pick up your CSA box at your earliest convenience.
“I don’t have to chase extraordinary moments to find happiness…it is right in front of me if I am practicing gratitude and paying attention” -Brene Brown
Be good to each other.
CSA Contains:
BUTTERNUT
CELERY
ITALIAN PARSLEY
GARNET YAMS
CARROTS
BABY SPINACH
RED CHERRY TOMATOES
RED LEAF LETTUCE
CAULIFLOWER
FENNEL
BIG BOX ADD: LACINATO KALE, CARROTS, ROMAINE LETTUCE, RED ONIONS, GREEN ZUCCHINI
JUST the BASICS:
BUTTERNUT SQUASH
CARROTS
BABY SPINACH
CAULIFLOWER
RED CHERRY TOMATOES
RED LEAF LETTUCE
JUICE FEAST:
CARROTS
ROMAINE LETTUCE
CUCUMBERS
LACINATO KALE
RED BEETS
GRANNY SMITH APPLES
FENNEL
LACINATO KALE
CELERY
BABY SPINACH
FRUIT EXPANSION: POMEGRANATES and FUYU PERSIMMONS
LETTUCE of the WEEK: ROMAINE
MUSHROOM MIX: LIONS MAINE and SHITAKE from FAR WEST FUNGI
“Cornbread” Paleo Thanksgiving Stuffing
Ingredients:
bread:
1/2 cup cooked sweet potato mashed
4 eggs
1 tsp raw honey or pure maple syrup
1 tbsp raw apple cider vinegar
1/4 cup coconut oil melted and cooled
1 1/3 cups blanched almond flour
3 Tbsp coconut flour
3/4 tsp baking soda
1/2 tsp sea salt
stuffing:
3/4 lb pork sausage or turkey sausage, casings removed if necessary
2 Tbsp plus more as needed ghee or preferred cooking fat
1 cup celery chopped
1 onion medium, chopped
1 cup white mushrooms chopped
1 pink lady apple chopped
1/3 cup pecans chopped
Sea salt and pepper to taste
1 Tbsp organic poultry seasoning
1 tsp ground sage or 2 Tbsp fresh sage leaves, finely chopped
2 eggs whisked
6 Tbsp or more turkey or chicken bone broth
(Find the full recipe and inspiration here at Paleo Running Momma)
Paleo Vegan Butternut Squash Pie
Ingredients:
1 small butternut squash (about 3 cups chopped = 2 cups puree)
1 1/2 cup almond flour
1/2 cup and 1/2 tsp coconut flour
1 1/2 tbsp cinnamon
1/2 tsp ginger
optionally: a pinch ground cloves
1/2 tsp nutmeg
5 Tbsp coconut sugar
3 Tbsp coconut cream (top part in a coconut milk can)
4 Tbsp coconut oil
chopped walnuts or pecans (optional)
(Find the full recipe and inspiration here at Beauty Bites)
Shaved Fennel and Celery Salad
Ingredients:
¼ cup pine nuts
1 large fennel bulb (very thinly sliced)
5 celery stalks (very thinly sliced)
½ cup fresh flat-leaf parsley (chopped)
1/4 cup lemon juice (freshly squeezed)
3 tablespoons extra virgin olive oil
Kosher salt and pepper (to taste )
1/4 cup shaved Parmesan
(Find the full recipe and directions here at Plant and Pairings)
Warm Roasted Butternut Squash Salad
Ingredients:
1 medium-sized butternut squash (peeled and cubed)
3-4 Tbsp olive oil (divided)
Sea salt + black pepper
1/4 cup raw pecans
2 Tbsp brown sugar
2 cups baby spinach or arugula (chopped)
1/4 cup dried cranberries
1 Tbsp balsamic vinegar (optional)
(Find the full recipe and directions here at The Minimalist Baker)
Low Carb Paleo Cauliflower Stuffing
Ingredients:
1 large head Cauliflower (cut into small florets)
1 large Onion (sliced)
1/4 cup Celery (chopped thinly)
2 cloves Garlic (minced)
1/4 cup Olive oil (can also use butter or ghee)
1/2 tsp Poultry seasoning
1/2 tsp Dried thyme
1/2 tsp Ground sage
1 tsp Sea salt (or less if your poultry seasoning contains salt)
1/4 tsp Black pepper
2 tbsp Fresh parsley (chopped)
1/4 cup Pecans (chopped)
(Find the full recipe and inspiration here at Wholesome Yum)