My dear Community,
I had to get down and dirty with the weeds in my yard this weekend. I’ve been watching the malva, stinging nettles, sticker, dock and more types of weeds grow like trees. They could make a medicinal concoction if you ran them through a juicer, but left unattended, these weeds attract aphids and all sorts of other critters that don’t benefit our crops. I’ve heard that when weeds go to seed it takes about 7 years to get rid of them! I do think weeds have a purpose, though. I haven’t decided what it is yet in my yard, but I’m a huge promoter of managing them by hand. There’s something meditative about working outside with the earth. According to the US Geological Survey, about 1 billion pounds of conventional pesticides are used each year in the United States to control weeds, insects, and other pests. I can’t even comprehend the damage we’ve done to our soils and water systems since the invention of these products. Obviously being an organic farm means that we don’t engage in those practices and being part of our CSA means that you care about how your food is grown, but if we can all take better care of our soils on a day-to-day basis, our collective choices can make a huge difference in the outcome.
We will be starting up our organic sourdough bread subscriptions next week. If you’ve contacted us about receiving bread with your CSA box, I will be in touch in the next few days. We still have a few subscriptions open if you’d like to try it out. The 2 lb loaves are $12.50 and will be baked fresh Wednesday mornings on San Julian Ranch.
Be good to each other.
CSA Contains:
ASPARAGUS from DURST FARMS
RED BUTTER LETTUCE
CARROTS
SUGAR SNAP PEAS
BEETS
DILL
LACINATO KALE
COLLARD GREENS from SUNRISE ORGANICS
BLUEBERRIES from HOMEGROWN ORGANICS
HASS AVOCADOS
BIG BOX ADD: CARROTS, RED BUTTER, ASPARAGUS, SUGAR SNAP PEAS, STRAWBERRIES
JUST the BASICS:
CARROTS
RED LEAF LETTUCE
BLUEBERRIES
SUGAR SNAP PEAS
HASS AVOCADOS
ASPARAGUS
JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
BLUEBERRIES
COLLARD GREENS
RED BEETS
FUJI APPLES
CILANTRO
BABY SPINACH
FENNEL
LACINATO KALE
FRUIT EXPANSION: FUJI APPLES + STRAWBERRIES
LETTUCE of the WEEK: RED LEAF LETTUCE
MUSHROOM MIX: SHIITAKE
Quinoa Kale Bowl with Mushrooms & Asparagus
Ingredients:
1/2 cup dried quinoa, rinsed
1 cup + 2 Tbsp gf vegetable broth
1/2 lb. asparagus spears, ends trimmed, cut into 1″ pieces
1 Tbsp olive oil
2 cloves garlic, minced
8 oz. whole mushrooms, sliced very thin
1/4 tsp dried thyme
fresh ground black pepper, to taste
2 cups very finely chopped kale
1/2 cup shredded carrots
Dressing Ingredients:
1 Tbsp tahini
1/2 Tbsp dijon mustard
1/2 Tbsp agave nectar
1/2 Tbsp apple cider vinegar
1 Tbsp fresh lemon juice
1 Tbsp water
1 Tbsp finely chopped basil
1 small garlic clove, minced
1/4 tsp salt (scant)
fresh ground black pepper, to taste
(Find the full recipe and inspiration here at 86 Lemons)
Lemon Blueberry Avocado Smoothie
Ingredients:
1 lemon (zest from whole, juice from half)
2 cups almond milk, unsweetened (or other plant-based milk)
2 cups blueberries, fresh or frozen
1/2 cup avocado chunks, fresh or frozen
1/2 cup plain greek yogurt (benefits of Greek yogurt)
1 tsp vanilla extract
2 Tbsp chia seeds
1/4 tsp cinnamon
Optional: unflavoured or vanilla protein powder or collagen powder
Ice, until desired temperature reached (if not using frozen ingredients)
(Find the full recipe and inspiration here at Wanderlust)
Vegan Collard Green Wraps
Ingredients:
4 extra large collard green leaves
1 1/2 cups Hummus (or try tandoori hummus)
1 cup crispy turmeric tofu cubes (optional- see notes) or baked tofu
1–2 avocados
1/2–1 cup grated carrots (feel free to sub shredded cabbage, brussels, broccoli etc)
1/2–1 cup grated beets (feel free to sub shredded cabbage, brussels, broccoli etc)
1 cup greens(watercress, arugula spinach) or micro-greens or sprouts
optional additions: fresh herbs ( cilantro, parsley, basil, mint)
(Find the full recipe and inspiration here at Feasting at Home)
Crock Pot Creamy Kale & Sausage Soup
Ingredients:
2 Tbsp avocado oil
1 lb turkey Italian sausage
1 head lacinato kale
3 cloves garlic
1/3 cup sun-dried tomatoes, drained
6 cups chicken broth
1 (15-ounce) can full-fat coconut milk
1 tsp dried oregano
1 tsp dried parsley
1/2 tsp sea salt
(Find the full recipe and inspiration here at The Roasted Root)