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Week of April 20th

My dear Community,

I wanted to explain what happens to account credits that are unused by CSA members. If a member quits without using all their funds we have the option to pay it forward.  Lunch on Me is one of my favorite food charities. Food is love and this program is love without reason. This charity not only helps prevent food waste in America, it also serves over 10,000 homeless people every month. It’s easy to forget how many people go everyday without knowing where their next meal is coming from. I’m grateful to be able to contribute to this charity and I wanted you to know that your CSA dollars can make a difference.

We just started harvesting our first cherry tomato crops this week. Although we won’t see tomatoes come for another month this is a sure sign they are right around the corner. We have a TON of strawberries – so load up on these delicious morsels in our CSA store. Soon we’ll have our very own strawberry jam canning kits. Learn how to make small batch strawberry jam to preserve these berries all year round. There’s nothing like opening a jar of jam in the middle of winter!

We had no choice but to raise the price on all Deux bakery items by $0.50 to reflect the rising costs we incurred. That includes store items and subscriptions. We’re struggling with the prices of our own CSA boxes and will end up with a price increase in the next month. We’re sharply scrutinizing our numbers to keep the price as low as possible, but with the inflation rate being the highest since January of 1982, it’s likely not a shock. However, you can lock in semi & annual pricing now as those will be the only prices that don’t change until they expire. 

Be good to each other.

CSA Contains:
ARTICHOKES (or baby spinach depending on the harvest) from SUNRISE ORGANIC FARMS
GREEN ZUCCHINI
STRAWBERRIES
SUGAR SNAP PEAS
COLLARD GREENS
RED BEETS
CARROTS
RED LEAF LETTUCE
GREEN CABBAGE
CILANTRO
BIG BOX ADD: CARROTS, STRAWBERRIES, SALAD MIX, SUGAR SNAP PEAS, WHITE CAULIFLOWER

JUST the BASICS:
CARROTS
GREEN ZUCCHINI
STRAWBERRIES
SUGAR SNAP PEAS
RED BEETS
RED LEAF LETTUCE

JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
COLLARD GREENS
FENNEL
CELERY
BUNCHED SPINACH
FUJI CRISP APPLES
CILANTRO
GREEN CABBAGE
STRAWBERRIES

FRUIT EXPANSION: double STRAWBERRIES
LETTUCE of the WEEK: ROMAINE
MUSHROOM MIX: picked fresh from Golden State Papaya

Beet Green Pesto With Toasted Walnuts

Ingredients:
5 cups beet greens, stems removed
1/2 cup toasted walnuts
3 cloves of garlic, roughly chopped
1/4 cup shaved parmesan or romano
1/4 teaspoon kosher salt
1/4 teaspoon cracked black pepper
1/4 cup extra virgin olive oil
Handful of herbs (basil, parsley, cilantro), optional
(Find the full recipe and inspiration here at Killing Thyme)

Roasted Beet and Carrot Quinoa Salad

Ingredients:
1 cup quinoa rinsed and drained
2 carrots large, peeled and cut diagonally
1 beet root large, or 2 small beets, peeled and cut into diced sized cubes
2 tablespoons honey
1 tablespoon olive oil
sea salt and black pepper to taste
1 cup cilantro chopped
1/4 cup pistachios toasted
1/4 cup pine nuts toasted
Dressing
1/4 cup lemon juice 1 large lemon juiced
2 tablespoons olive oil
1 tablespoon honey
1 1/2 teaspoons cumin
1 teaspoon paprika
1/8 teaspoon turmeric
1/8 teaspoon sea salt or more, to taste
(Find the full recipe and inspiration here at Sun Kissed Kitchen)

Collard Greens, Feta, Mushroom Frittata

Ingredients:
2 Tbsp avocado oil
8 ounces baby bella mushrooms, chopped
5 cloves garlic, minced*
6 leaves collard greens, chopped
2 tsp dried thyme
1/2 tsp dried sage, optional
1 tsp sea salt, divided
12 large eggs
1/3 cup unsweetened almond milk, **
6 ounces feta cheese
(Find the full recipe and inspiration here at The Roasted Root)

Best Healthy Coleslaw Ever (no mayo!)

Ingredients
For the slaw:
1/2 medium head of purple cabbage, shredded (about 3 cups shredded cabbage)
1/2 medium head of green cabbage, shredded (about 3 cups shredded cabbage)
2 heaping cups shredded carrots
1 cup finely chopped cilantro
1 jalapeño, seeded and finely diced
1/2 cup green onion (green part only)
1/2 cup pepitas
1/4 cup toasted sliced almonds
For the dressing:
3 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
1-2 tablespoons pure maple syrup, depending how sweet you like your slaw
1 clove garlic, finely minced
(Find the full recipe and inspiration here at The Ambitious Kitchen)

Italian Zucchini Boats

Ingredients:
4 medium zucchini
1 tbsp garlic infused olive oil or other cooking fat
1 red bell pepper diced
1 lb ground meat of choice – Italian sausage turkey or chicken sausage, ground beef, etc.
Sea salt and black pepper
1 tsp oregano
1/2 tsp dried basil
1/4 tsp or more red pepper flakes (optional)
1 1/2 cups marinara sauce sugar free and low FODMAP, if needed
1/4 cup coconut cream or full fat milk, optional
1-2 Tbsp nutritional yeast optional, for flavor
Fresh minced parsley or basil for garnish
(Find the full recipe and inspiration here at Paleo Running Momma)