My dear Community,
As we approach the final box of the year, I find myself reflecting on the incredible journey we’ve shared over the seasons. This year has been a testament to the power of gratitude, the beauty of hard work and the strength of community.
First and foremost, I express my deepest gratitude for each and every one of you. Your commitment to supporting local, sustainable agriculture has helped to carry on our work here on the farm. Your appreciation for fresh, organic produce is the heartbeat of this CSA project. Thanks for choosing us to be your farmers.
Community is at the core of what we do. Seeing our CSA family grow and connect has been one of the best parts of this journey. Whether it’s sharing recipes, exchanging cooking tips or just hearing the ripple effects of a CSA box landing in its final destination.
As we take a brief pause for the last two weeks of December to recharge and prepare for the upcoming year, I want to express our heartfelt thanks. Your support sustains not just our farm, but a way of life centered around health, sustainability and shared abundance.
Wishing you all a joyful holiday season filled with warmth, connection and of course the bounty that’s coming your way. I stocked the store with some extra bread in case you need to double up to hold you through the new year. If you’re receiving a bi-weekly box this week your next delivery isn’t scheduled until January 10th. If you’d like to receive a box starting on January 3rd, just shoot me a quick email.
Don’t forget to give the gift of the CSA this year. Visit our website and grab yourself a certificate and we’ll do the rest.
Be good to each other.
CSA Contains:
CARROTS
ROMAINE LETTUCE
BROCCOLI
WHITE CAULIFLOWER
CARROTS
LACINATO KALE
ITALIAN PARSLEY
BUNCHED SPINACH
MOUNTAIN MAGIC TOMATOES
SATSUMA TANGERINES from GLEN ANNIE ORGANICS
RED ONIONS
BIG BOX ADD: RED LEAF LETTUCE, CARROTS, ARUGULA, BUTTERNUT SQUASH, TANGERINES
JUST the BASICS:
BUNCHED SPINACH
CARROTS
WHITE CAULIFLOWER
BROCCOLI
SATSUMA TANGERINES
ROMAINE LETTUCE
JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
PINK LADY APPLES
LACINATO KALE
FENNEL
ITALIAN PARSLEY
GREEN CABBAGE
BUNCHED SPINACH
SATSUMA TANGERINES
FRUIT EXPANSION: PINK LADY APPLES + TANGERINES
LETTUCE of the WEEK: RED BUTTER
MUSHROOM MIX: SHIITAKE + OYSTERS from WOLFE FARMS
Roasted Cauliflower Salad with Lemon Tahini Dressing
Ingredients:
1 head cauliflower
1/2 red onion
2 Tbsp olive oil
Salt and Pepper to taste
1/2 bunch parsley
LEMON TAHINI DRESSING
1/3 cup tahini
1/3 cup water
1/4 cup lemon juice
2 cloves garlic, minced
1/2 tsp cumin
1/4 tsp cayenne
1/4 tsp salt
SPICED CHICKPEAS
1 15oz. can chickpeas
1 Tbsp olive oil
1/2 tsp smoked paprika
1/4 tsp garlic powder
1/8 tsp cayenne
Salt and Pepper to taste
(Find the full recipe and inspiration here at Budget Bytes)
Cauliflower Rice With Mushrooms
Ingredients:
2 tbsp extra-virgin olive oil
1 stick celery sliced
½ cup onion chopped
1 big garlic clove minced
3 cups mushrooms sliced
14 oz. cauliflower rice (see instructions below on how to make the cauliflower rice)
1/3 cup organic vegetable broth
Soy sauce to taste For Whole30 or gluten free diets, use Coconut Aminos. it’s a soy sauce alternative.
2 cups spinach
Salt and black pepper to taste
1 tbsp fresh parsley chopped
(Find the full recipe and inspiration here at Prima Vera Kitchen)
Mediterranean Cauliflower Kale Salad
Ingredients:
Cauliflower Rice:
4 cups of riced cauliflower(about ½ of a large head of cauliflower)
¼ cup olive oil
¾ cup finely diced shallot
2 large cloves garlic, finely minced
½ tbsp freshly squeezed lemon juice
1 tsp salt
¼-½ teaspoon ground pepper
Salad:
1 bunch lacinato kale, chopped finely
¼ cup chopped parsley
2 tbsp chopped dill
2 tbsp chopped mint
1 ½ cup diced cucumber
2 oranges, supreme cut* and sliced in half – sub tangerines!
½ cup crispy chickpeas
½ cup pomegranate arils
Dressing:
⅓ cup extra virgin olive oil
2 tbsp orange juice
½-1 teaspoon orange zest
1 tsp agave or maple syrup
½ tsp salt
¼ tsp ground cumin
Ground pepper to taste
(Find the full recipe and inspiration here at Crowded Kitchen)
Tangerine Pistachio Kale Salad
Ingredients:
2-3 bunches of Lacinato kale (sub spinach or romaine too)
2 teaspoons olive oil
2 tangerines peeled and sections cut in half
1/4 cup shelled pistachios rough chopped
4 ounces shaved Parmesan cheese
DRESSING
1/3 cup fresh tangerine juice about 2 tangerines, juiced
1 tablespoon dijon mustard
2 tablespoons honey
1 tablespoon finely chopped shallot
2 tablespoons rice vinegar
1 teaspoon fresh chopped thyme
salt and pepper to taste
3/4 cup extra virgin olive oil
(Find the full recipe and inspiration here at California Grown)