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Week of April 21st

My dear community,

I’ve been thinking a lot about the importance of local food and what it means to me. It all starts in the soil. Our soils have more microorganisms in one teaspoon than all the people living on the earth. Highly complex systems are what drives our produce to not only taste so good, but to also be higher in vitamins and minerals. All those microorganisms also help sequester carbon and keep it in the ground where it best belongs. Most processes on our farm are done by hand. Each little seed gets placed into a seed flat to help it get a good start on the process. We have an easier time helping plants get a head start when they are in a greenhouse protected from birds and rodents. Each tiny plant is then hand planted into the soil and weeded by hand. We use organic pesticides, like essential oils and beneficial bugs, but the key is having healthy soil to begin with. As the plants grow to maturity each is picked by hand and packed into boxes the day before (or the day of) our CSA production. Local food is about creating sustainability with the earth and within our own communities. Food that’s grown locally is using local water and keeping hard earned dollars in the hands of our neighbors. However local food looks to you – thank you so much for considering it. It feels more important than ever that we are supporting the communities we live in.

Be good to each other.

CSA Contains:
CARROTS
RED LEAF LETTUCE
LEEKS
RED BEETS
GREEN ZUCCHINI
STRAWBERRIES
WHITE CAULIFLOWER (might be purple tipped as cauliflower doesn’t like the sun)
CILANTRO
BUNCHED SPINACH
GREEN KOHLRABI
BIG BOX ADD: ROMAINE LETTUCE, BROCCOLI, CARROTS, SPRING ONIONS, SUGAR SNAP PEAS

JUST the BASICS:
CARROTS
RED LEAF LETTUCE
GREEN ZUCCHINI
STRAWBERRIES
CAULIFLOWER
BUNCHED SPINACH

JUICE FEAST:
CARROTS
ROMAINE LETTUCE
RED BEETS
STRAWBERRIES
CILANTRO
BUNCHED SPINACH x2
CELERY x2
LACINATO KALE

FRUIT EXPANSION: DOUBLE STRAWBERRIES
LETTUCE of the WEEK: ROMAINE

Roasted Kohlrabi with Garlic, Lemon and Pecorino

Ingredients:
2 ½ pounds kohlrabi
1 – 2 tablespoons olive oil
1 ½ teaspoons garlic powder
1 small lemon
1/3 cup grated pecorino romano or parmesan cheese
2 green onions, thinly sliced
(Find the full recipe and inspiration here at Tasty Seasons)

Sunshine Bowl w/ Sunflower Seed Tahini Sauce

Ingredients:
4 cups hot cooked brown rice, quinoa or other whole grain
1 cup cubed extra-firm tofu
4 Cups fresh raw crunchy veggies, grated and/or sliced – grated beets, grated carrots, radish, daikon, kohlrabi, cucumber, jicama, peppers, tomatoes
2 cups packed leafy green–kale, spinach or arugula
2 T chives or scallions- chopped
2 T sunflower seeds
1 tsp Braggs Liquid Aminos ( or tamari or soy sauce)
Sunflower Seed Tahini Sauce:
¼ cup sunflower seeds – roasted or raw
¼ cup fresh orange juice (half an orange)
2 tablespoons nutritional yeast flakes
2 tablespoons Bragg’s Liquid Amino’s or soy sauce
2 tablespoons apple cider vinegar
1/4 cup water (more as needed)
1–2 cloves garlic
1 tablespoon fresh ginger ( optional)
1 tsp toasted sesame oil
1 tsp bee pollen ( optional)
(Find the full recipe and direction here at Feasting at Home)

Zucchini & Fresh Herb Mini Frittatas

Ingredients:
2 teaspoons olive oil
1 small yellow onion (diced)
1 medium garlic clove (minced)
1 small zucchini (finely shredded – about 1 cup)
2 tablespoons chopped fresh herbs like rosemary (thyme, parsley, basil, or chives (my favorite is a combination of rosemary and parsley))
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
10 large eggs
(Find the full recipe and inspiration here at Kitchen Treaty)

Tandoori Cauliflower Roast with Garlic-Cilantro Yogurt Sauce

Ingredients:
Tandoori Cauliflower Roast
⅔ cup unsweetened plain coconut yogurt
3 cloves garlic, smashed and peeled
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon smoked paprika
1 teaspoon sea salt
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon ground turmeric
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
⅛ teaspoon cayenne pepper
⅛ teaspoon ground cloves
1 medium-large head cauliflower (about 2 pounds), outer leaves removed
Chopped fresh cilantro (optional garnish)
Green Garlic-Cilantro Yogurt Sauce
1 cup unsweetened plain coconut yogurt
1 cup stemmed cilantro leaves, divided
¼ cup raw cashews*
2 scallions, trimmed and roughly chopped
2 cloves garlic, smashed and peeled
1 tablespoon fresh lemon juice
2 teaspoons apple cider vinegar
½ teaspoon sea salt or to taste
(Find the full recipe and directions here at Blissful Basil)