My dear Community,
It’s always hard to predict how heavy rain is going to be until it actually comes. When you live and work outside it can be a bit of a gamble. I definitely lost this weekend as we got really heavy, nonstop rainfall. When the clouds pass and the sun shines through, I am always so thankful for the beauty that surrounds us. I’m hoping all this rain ensures a productive fruit crop this summer from our orchard.
Spring is here despite the very wet weather. I need to reiterate that your strawberries had to endure the rain – so it’s probably best to enjoy them first. We have a few different pea crops that landed at the same time- how springy is that?! You can eat the sugar snap peas as you’re shelling the delicious English peas from Tutti Frutti farms, down the road from us in Buellton. We’re starting to get creative with beets and cabbage as we go through the crops. Cabbage seems to be abundant for a few months, but will soon disappear. Take advantage of the versatility of this veggie and the sheer abundance of health that it brings. It can be enjoyed raw in salads, fermented as sauerkraut or kimchi, steamed, stir-fried or added to soups and stews.
In between reorganizing and cleaning chicken coops, rotating animals to new pastures and tackling mounds of paperwork that organic farming has become in keeping an unprecedented amount of records, I’m looking forward to some sunshine this week.
Our bread lady is on vacation next week so grab a loaf of bread in the store if you’d like one (limited quantities available).
Be good to each other.
CSA Contains:
CARROTS
RED BUTTER LETTUCE
RED BEETS
SUGAR SNAP PEAS
ENGLISH PEAS from TUTTI FRUTTI
GARNET YAMS
HASS AVOCADOS
RED CABBAGE
COLLARD GREENS
STRAWBERRIES
BIG BOX ADD: SUGAR SNAP PEAS, RED LEAF LETTUCE, CARROTS, CAULIFLOWER from TUTTI FRUTTI, ASPARAGUS from DURST FARMS
JUST the BASICS:
CARROTS
RED BUTTER LETTUCE
SUGAR SNAP PEAS
STRAWBERRIES
AVOCADOS
COLLARD GREENS
JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
FUJI APPLE
RED CABBAGE
BUNCHED SPINACH
EUREKA LEMONS
RED BEETS
BLUEBERRIES
STRAWBERRIES
CILANTRO
FRUIT EXPANSION: BLUEBERRIES + CARA CARA ORANGES
LETTUCE of the WEEK: ROMAINE
MUSHROOM MIX: SHIITAKE + OYSTERS from WOLFE FARMS
Beet Flatbread with Asparagus Walnut Pesto
Ingredients:
Beet Flatbread
1 small cauliflower, including the stem, green leaves removed
3 small beets (or 1 large), peeled and diced
1 cup almond flour
½ tablespoon caraway seeds
¾ teaspoon sea salt, divided
8 pasture-raised eggs, divided
Asparagus Walnut Pesto
1 pound asparagus, woody ends trimmed
2 garlic cloves
¼ cup raw walnuts
⅓ cup nutritional yeast
¼ teaspoon freshly ground black pepper
1 lemon, juiced
¼ cup olive oil
1 large shallot, thinly sliced
1 tablespoon apple cider vinegar
Optional toppings
Sliced scallions
Sumac
Flaked salt
(Find the full recipe and inspiration here at Dr Hyman)
Baked Crispy Cabbage Chips {vegan, keto, easy}
Ingredients:
10 full leaves from a small head of cabbage
1 teaspoon oil (e.g., avocado oil, olive oil, safflower oil)
1/8 teaspoon fine sea salt (more or less to taste)
(Find the full recipe and inspiration here at Power Hungry)
Wild Blueberry Beet Smoothie
Ingredients:
1 cup roasted beets, *see note
1 cup frozen wild blueberries
1 cup light canned coconut milk
1/2 banana (1/2 a frozen avocado would be a great substitute if you don’t like banana and want it less sweet)
1 serving collagen peptides or 1 serving protein powder
1 tablespoon toasted coconut flakes for garnish
(Find the full recipe and inspiration here at Running to the Kitchen)
Sweet Potatoes with Greens
Ingredients:
2 medium sweet potatoes
½ tablespoon olive oil
1 large onion sliced thin
1 bunch collard greens washed, stemmed and chopped
1 bunch spinach washed, stemmed and chopped (about 3 cups)
salt
sliced avocado optional
(Find the full recipe and inspiration here at The Pancake Princess)
Easy Instant Pot Collard Greens (Vegan and Paleo)
Ingredients:
1 1/2 pounds collard greens
2 tablespoons olive oil
1 sweet onion diced
3 cloves garlic minced
1 teaspoon smoked paprika
1/2 teaspoon red pepper flakes
1/4 cup apple cider vinegar
1/4 cup water
1 tablespoon maple syrup (omit for Whole30)
1 teaspoon sea salt
1/4 teaspoon black pepper
(Find the full recipe and inspiration here at The Sophisticated Caveman)