Week of April 26th

My dear Community,

After a long, cold winter we are delighted to include the season’s first strawberries in our boxes. If you’ve wondered why our strawberries taste so good, it’s because we carefully choose each variety and grow all of our produce for flavor and these berries are no exception. They aren’t grown with the thought that they’re going to sit on a truck, then on a warehouse shelf and on a store shelf before they make it to you. We pick the berries when they are fully ripe which gives way to an unrivaled taste that will forever set the bar. Yes, some produce gets sold to distributors that truck it around the country. But we grow our food with flavor in mind that is nurtured and developed by the nutrients in the soil. We pick our fruits and veggies when they are ready to eat, with few exceptions like avocados and peaches. I distinctly remember the first time I tried a sugar snap pea from this farm. It literally changed the way I thought about fruits and veggies in an instant. I realized that those grocery stores that I thought I loved so much weren’t really loving me back with their produce section. We’re so lucky to live in Southern California and we should all be taking advantage of the local food.

This is our first week with Bunkhouse bread, based out of Rancho San Julian. Proudly 100% organic, these 2 lb sourdough loaves are offered at $12.50 and can be added on as a subscription only. This allows us to plan from week to week in advance, but in no way has you committed to continuing. Shoot me an email if you’d like to add a loaf.

We’re also introducing soup from LOVSOUP. James Adams is a local chef and creator of some seriously delicious soups. We’re starting off with the Carrot Ginger Soup with coconut milk, rice and dandelion greens. The soup will come frozen with compostable packaging. It’s so tasty and can serve as a quick, nourishing meal on the go. We love supporting our local foodies and especially so when they’re buying all their produce from our farm. Full circle.

Be good to each other.

CSA Contains:
CARROTS
CILANTRO
RED LEAF LETTUCE
LACINATO KALE
LEEKS
STRAWBERRIES
RED BEETS
BABY SPINACH from SUNRISE ORGANICS
PIXIE TANGERINES from OJAI PIXIE
SUGAR SNAP PEAS
BIG BOX ADD: CARROTS, SUGAR SNAP PEAS, STRAWBERRIES, ASPARAGUS, RED BUTTER LETTUCE

JUST the BASICS:
CARROTS
RED LEAF LETTUCE
BABY SPINACH
STRAWBERRIES
SUGAR SNAP PEAS
LEEKS

JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
GREEN CABBAGE
PIXIE TANGERINES
RED BEETS
STRAWBERRIES
CILANTRO
BABY SPINACH
FENNEL
LACINATO KALE

FRUIT EXPANSION: GOLDEN NUGGET TANGERINES + STRAWBERRIES
LETTUCE of the WEEK: RED LEAF LETTUCE
MUSHROOM MIX: SHIITAKE + LION’S MANE from FAR WEST FUNGI

Sausage, Leek, and Spinach Quiche {Paleo, Whole30}

Ingredients:
1 large sweet potato
1 Tbsp ghee or coconut oil plus sea salt for roasting potatoes
3/4 lb Jones Dairy Farm All Natural Pork Sausage
1 Tbsp ghee or coconut oil
2 large leeks white and very light green parts only, sliced thin
Sprinkle of salt
1 Tbsp water
7 oz fresh baby spinach chopped
7 large eggs
1/4 cup organic coconut milk full fat, blended before adding
1/2 tsp fine grain sea salt
2 Tbsp nutritional yeast optional*
1/8 tsp black pepper
(Find the full recipe and inspiration here at Paleo Running Momma)

Leek, Mushroom, and Chicken Soup

Ingredients:
2 tablespoons extra virgin olive oil
4 cups thinly sliced leeks (about 2 leeks)
4 cups thinly sliced mushrooms (about 1 pound)
¼ cup coconut aminos or tamari
1 can full-fat coconut milk
3 cups bone or chicken broth
½ teaspoon cumin
½ teaspoon turmeric
1 1-inch piece ginger, peeled and minced
1 teaspoon minced garlic
¼ teaspoon red chili flakes
¼ teaspoon sea salt
¼ teaspoon ground black pepper
2-3 cups cubed leftover boneless, skinless chicken breasts (optional)
(Find the full recipe and inspiration here at Chelsea Joy Eats)

Cilantro-Pepita Pesto

Ingredients:
2 cups lightly packed cilantro leaves and tender stems
1 cup lightly packed parsley leaves and tender stems (or just use more cilantro!)
1/3 cup raw, unsalted pepitas
1 clove garlic, smashed (optional)
1 tablespoon fresh-squeezed lime (or lemon) juice
1/2 teaspoon sea salt
Freshly ground black pepper
2/3 cup extra virgin olive oil
(Find the full recipe and inspiration here at A calculated Whisk)

Vegan Beet Chocolate Pudding

Ingredients:
1/2 cup cooked red beet, chopped
2 large ripe avocados, peeled and diced
1/2 cup raw cacao powder, or unsweetened cocoa powder
1/2 cup full-fat canned coconut milk
1/3 cup pure maple syrup
1/2 teaspoon ground cinnamon
1/8 teaspoon sea salt, to taste
(Find the full recipe and inspiration here at the Roasted Root)

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