Uncategorized

Week of April 13th

My dear Community,

I’ve updated our store with strawberries, blueberries and zucchini. We are just starting to pick strawberries this week so not knowing how many are available until tomorrow may affect the week’s list. The farm is finally starting to pick up for the spring and we’re seeing tomato plants getting a little extra heat in the green houses, fields of sugar snap pea blossoms developing into delicious snacks and baby goats nursing. Watching that has me considering making goat cheese when the kids are weaned. We’ve been harvesting a lot of eggs from our chickens in Buellton. If you need eggs for Easter or just to make a delicious scramble, head to our store and we have you covered.

A note to anyone who missed it last week: with the increased cost of gasoline we’ve had no choice but to raise the home delivery fees to $7. We hope that gas prices return to normal and we can do the same.

Lastly, if you haven’t tried the mushrooms yet, check out the mix from Golden State Papaya. Goleta grown mushrooms are harvested on Wednesday mornings and delivered with your box.

Be good to each other.

CSA Contains:
WHITE CAULIFLOWER
CARROTS
BUNCHED SPINACH
GREEN ZUCCHINI
RED BEETS
STRAWBERRIES
SUGAR SNAP PEAS from SUNRISE ORGANIC FARM
BLUEBERRIES from HOMEGROWN ORGANICS
LEEKS
LITTLE GEM LETTUCE
BIG BOX ADD: CARROTS, SALAD MIX, SUGAR SNAP PEAS, COLLARD GREENS, STRAWBERRIES

JUST the BASICS:
CARROTS
LITTLE GEM LETTUCE
WHITE CAULIFLOWER
BLUEBERRIES
GREEN ZUCCHINI
SUGAR SNAP PEAS

JUICE FEAST:
CARROTS x2
LITTLE GEM LETTUCE
LACINATO KALE
FENNEL
CELERY
BUNCHED SPINACH
FUJI APPLES
CILANTRO
STRAWBERRIES
BLUEBERRIES

FRUIT EXPANSION: BLUEBERRIES from HOMEGROWN ORGANICS & STRAWBERRIES
LETTUCE of the WEEK: ROMAINE
MUSHROOM MIX: will update – coming from our local growers – PICKED FRESH from SUNSHINE STATE PAPAYA FARM

Keto Mushroom Soup

I added a few adjustments that I made to this soup. It turned out SO GOOD I had to share.

Ingredients:
3 tablespoons extra virgin olive oil (see notes for using butter) *I used ghee
1 shallot or small yellow onion, diced *i used two leeks
3 cloves garlic, minced (about 2 tsp)
4-5 cups sliced crimini mushrooms *I used a 1/2 lb of mushrooms from our mushroom mix
1 tablespoon tamari
½ tablespoon fresh thyme, chopped *I used dried italian seasonings
½ teaspoon salt
½ teaspoon pepper
3 cups vegetable broth (or broth of choice) *I used Wishbone Wellbeing <–available in our store
2 tablespoons nutritional yeast
½ cup coconut cream
optional garnishes: chopped parsley or thyme, grated parmesan or cheddar, drizzle of olive oil
(Find the full recipe and directions here at Stem and Spoon)

Spinach Zucchini Lasagna Rolls

Ingredients:
2 zucchini large
2 garlic cloves big, finely chopped
1 cup finely chopped spinach firmly packed
1 red onion small [1/3 cup chopped onion] or 2 leeks
3/4 cup ricotta cheese
1/4 cup + 2 tablespoons parmesan cheese divided
½ teaspoon dried oregano
½ teaspoon dried parsley
1.25 cups marinara sauce
1/2 cup shredded colby & monterey jack cheese [or you can use mozzarella]
salt to taste
ground black pepper to taste
(Find the full recipe and inspiration here at Cook with Manali)

Cauliflower Rice “Risotto” with Beets

Ingredients:
1 cup vegetable broth
1 tablespoon unsalted butter
1/2 cup diced onion (from one medium onion) – or 2 leeks
3 cups cauliflower rice
2 small beets, cooked and cut into wedges
1/4 cup grated Parmesan cheese
3 tablespoons chopped toasted walnuts
1 tablespoon chopped chives
Salt and pepper, to taste
(Find the full recipe and inspiration here at Punch Fork)

Creamy Blueberry Cauliflower Smoothie

Ingredients:
2 cups steamed then frozen cauliflower florets
1 cup water
2 cups milk of choice I used oat milk
2 cups frozen blueberries
1/4 cup almond butter or peanut butter can sub sunflower butter to make nut free
1 ripe banana
2 tablespoons chia seeds optional
(Find the full recipe and inspiration here at the Natural Nurturer)