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Week of April 6th

My dear Community,

With warm weather this week we will undoubtedly head into strawberry season in about two weeks. Lots of new crops are starting to push forward, like zucchini, beets and more snap peas, and the near future of the CSA will be full of variety and abundance.

With soaring gas prices we have no option but to raise our home delivery fees by $2. This means that the total cost for delivery per household will be $7/week. We already have those standards set for our SY Valley home deliveries so we aren’t increasing those further at this time. You can revisit our pickup locations here to see if there’s a convenient spot near you. This applies to home deliveries ONLY.

I’m adding in a note about my Superfood Activated Granola here for those who might have missed it last week. I’ve created a deliciously light and crunchy granola that’s been properly soaked and dehydrated for maximum nutrition. With 100% organic ingredients, oats are combined with walnuts and pecans, wild blueberries and goji berries and a touch of maple syrup for a satisfying breakfast or snack the whole family can enjoy. If you purchased a bag of our activated granola last week I’d love your feedback as I’m striving to make it as best as possible. Keep an eye out for the next flavor – cacao crunch, filled with biodynamically grown almonds and a mix of super powered mushrooms in the near future. We are still offering our “Homemade Granola,” which is a creation of a local Buellton chef. 

In other local news, The Institute of World Culture in Santa Barbara is honoring Earth Day with a presentation by Warren Brush on “Permaculture in Action”. 

Saturday, April 23, 2022 from 2:00 – 4:00 pm (pt)
In-person and simultaneous webcast (see below)
Concord House, 1407 Chapala Street, Santa Barbara, CA
Presenter: Warren Brush

You may attend this event in-person, or watch a simultaneous webcast. If attending in
person, there is no need to register. Masks are optional. To view the Webcast, which
starts at 2:00 pm, log on to the Institute of World Culture YouTube Channel:
https://www.youtube.com/user/iwcinsantabarbara/live

For more information: http://www.worldculture.org

Be good to each other.

CSA Contains:
WHITE CAULIFLOWER
CARROTS
BUNCHED SPINACH
DILL
ARUGULA
LACINATO KALE
LEEKS
GREEN LEAF LETTUCE
ASPARAGUS from DURST ORGANIC FARMS
GREEN CABBAGE
BIG BOX ADD: CARROTS, ASPARAGUS, ROMAINE LETTUCE, BLUEBERRIES from HOMEGROWN ORGANICS, BROCCOLI

JUST the BASICS:
CARROTS
GREEN LEAF LETTUCE
WHITE CAULIFLOWER
LEEKS
GREEN CABBAGE
ASPARAGUS

JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
LACINATO KALE
FENNEL
CELERY
BUNCHED SPINACH
FUJI CRISP APPLES
CILANTRO
GREEN CABBAGE
EUREKA LEMONS

FRUIT EXPANSION: MURCOTT TANGERINES and BLUEBERRIES from HOMEGROWN ORGANICS
LETTUCE of the WEEK: ROMAINE
MUSHROOM MIX: will update – coming from our local growers

Cheesy Cauliflower Rice Taco Bowl

Ingredients:
1 tbsp olive oil
1/4 cup diced onion
3 1/2 cups riced cauliflower, raw
1 cup riced broccoli, raw
1/2 cup frozen spinach, thawed – sub fresh
1 tsp taco seasoning (or more, depending on spicyness)
2 chicken breasts, cooked & cut into 1 inch cubes
1/2 cup shredded Mexican cheese blend
1/4 cup salsa
optional toppings: guacamole, sour cream, green onion, red onion, cilantro, roasted mushrooms whatever you’d like!
(Find the full recipe and inspiration here at The Hungry Blonde)

Riced Cauliflower with Leeks Kale and Walnuts

Ingredients:
2 leeks, cleaned, sliced in quarters lengthwise and minced
2 garlic cloves, peeled and minced
3 tablespoons Extra Virgin olive oil, divided
1 head riced or crumbled cauliflower (you can even grate it!)
1/3 cup walnuts, roughly chopped
3/4 teaspoon salt
1/4 teaspoon black pepper
3 cups packed kale, roughly chopped
1 teaspoon lemon zest
2 teaspoons freshly squeezed lemon juice
1 cup packed fresh parsley leaves, minced
1 bunch chives, finely chopped
(Find the full recipe here at Simmer + Sauce)

Asparagus Mushroom Frittata

Ingredients:
1/2 tablespoon avocado or olive oil
10 eggs
1/2 cup almond milk
1 shallot or 1/4 small onion, diced or 1 leek
1/2 bunch asparagus, trimmed
1 cup sliced mushrooms
2–4 tablespoons ricotta
2 teaspoon minced garlic
1/2 teaspoon sea salt
freah cracked black pepper, to taste
(Find the full recipe and directions here at Nourished by Nutrition)

Arugula Salad with Shaved Parmesan

Ingredients:
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon honey
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 cups arugula
1/4 cup shaved Parmesan cheese
(Find the full recipe and inspiration here at Foodie Crush)