My dear Community,
We’re still struggling to fill the boxes with the produce from our farm and continue to supplement from others. Spring might be here, but the cold and wet winter put the plants into hibernation and they decided not to grow for a few months. With warmer and longer days, we should see some new crops flourish in the next few weeks. Fingers crossed – no promises in farming! We’re finally able to start planting new crops in the ground as the top soil dries up.
In CSA store news, we are teaming up with a local baker from San Julian Ranch. She’s procuring 100% organic ingredients to bake sourdough loaves (see a picture on our IG account ) starting the third week of April. They’re being made on a subscription basis only for planning purposes. This means you can’t shop for them in our store; you can only add onto your subscription. However, subscribing doesn’t mean you need to continue indefinitely; we’ll require a week’s notice to discontinue. We have a few more slots available. Please send me an email if you are interested and have yet to secure a spot.
Be good to each other.
CSA Contains:
CARROTS
BLUEBERRIES from HOMEGROWN ORGANICS
ROMAINE LETTUCE
LACINATO KALE
SUGAR SNAP PEAS
BROCCOLI from COKE FARM
ITALIAN PARSLEY from SUNRISE ORGANICS
FENNEL
LEEKS
BUNCHED SPINACH from SUNRISE ORGANICS
BIG BOX ADD: CARROTS, RED LEAF LETTUCE, ASPARAGUS, RED POTATOES
JUST the BASICS:
CARROTS
ROMAINE LETTUCE
SUGAR SNAP PEAS
BROCCOLI
BUNCHED SPINACH
BLUEBERRIES
JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
CELERY
RED BEETS
FUJI APPLES
ITALIAN PARSLEY
BUNCHED SPINACH
FENNEL
LACINATO KALE
BLUEBERRIES
FRUIT EXPANSION: FUJI APPLES + BLUEBERRIES
LETTUCE of the WEEK: RED LEAF
MUSHROOM MIX: LIONS MAINE
Romaine, Kale and Broccoli Salad
Ingredients:
1 teaspoon salt
1 small head about 10 ounces broccoli, stems peeled and stems and florets cut into bite-sized pieces
¼ cup olive oil
3 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
2 teaspoons honey
½ teaspoon minced garlic
¼ teaspoon salt
¼ teaspoon pepper
1 large heart of romaine lettuce
1 bunch about 8 ounces kale, preferably lacinato
½ cup crumbled goat cheese
¼ cup pumpkin seeds optional
(Find the full recipe and inspiration here at The Mom 100)
Vegan Paleo Broccoli Cashew Salad
Ingredients:
For The Dressing:
3/4 Cup Roasted, Salted Cashews soaked in water overnight
5 1/2 Tbsp Water
1 Tbsp Apple Cider Vinegar
4 tsp Yellow curry powder
2 1/2 tsp Honey
1/2 tsp Salt
Pinch of pepper
For The Salad:
4 Cups Broccoli, cut into bite-sized pieces
1/2 Cup Cilantro, roughly chopped
1/4 Cup Red onion, diced
1/4 Cup Dried unsweetened cranberries, roughly chopped
2 Slices Cooked Bacon, diced (omit for vegan)
2 Tbsp Sunflower seeds
2 Tbsp Roasted salted Cashews, chopped
(Find the full recipe and inspiration here at Food Faith Fitness)
Caramelized Fennel, Leek & Onion Gratin
Ingredients:
2 tbsp olive oil/coconut oil
3 leeks thinly sliced
2 white onions thinly sliced
2 small fennel thinly sliced
2 cloves garlic crushed
1/4 tsp salt
1/2 cup cashews soaked in boiling water for 10 minutes
3/4 cup almond milk
1 tbsp dijon mustard
1/2 tsp pepper
2 tbsp nutritional yeast (sub for 1/4 cup parmesan if on SCD)
1 cup vegetable/chicken stock
1 tsp fresh thyme
(Find the full recipe and inspiration here at Every Last Bite)
Creamy Kale Caesar Salad with Soft-Boiled Eggs
Ingredients:
4 large eggs in shells, refrigerator cold
1 pound lacinato kale, stemmed and chopped
2 tablespoons fresh lemon juice, divided
1 tablespoon olive oil
1/4 cup mayonnaise
2 tablespoons water
1/4 teaspoon kosher salt
1/2 teaspoon black pepper
2 garlic cloves, grated
1 ounces Parmesan cheese, grated and divided (about 1/4 cup)
Cooking spray
1/2 large red onion, cut into 4 wedges
(Find the full recipe and inspiration here at Cooking Light)