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Week of August 11th

My dear community,

I just added corn to the store. Feel free to go back in and add it to your order here. As always, please send me an email if there’s something you’d like to add but don’t see available in the store. With so many crops rotating and changing so quickly it’s challenging to keep inventory updated. But know we have something available if you see it listed in that week’s box.

Zucchini and tomatoes are picked almost daily to keep from getting over ripe. We’re nearly done with peaches, their season goes by so fast. If you’d like to have some extras make sure to order them this week. We’re including some super tasty and sweet carmen peppers this week. If you’ve never had them, or passed them by at the market, you’re in for a real treat. They are known to be fantastic for roasting, but can also be eaten raw like a bell pepper. If you’ve been wondering where all the cucumbers are, we had a few failed crops. We’re hopeful the next crop will be ready in a few weeks.

Thanks for being a part of our CSA program. I have a huge amount of gratitude for everyone who participates. Our farm boxes give us an opportunity to sell produce that might not be perfect looking enough to be sold at a grocery store. But as you know, it allows us to really pick what’s most flavorful and abundant on the farm for you. It creates food security and keeps your dollars in our community which is essentially a vote for the importance of organic food and practices.

Be good to each other.

CSA Contains:
BROCCOLI
A MELON
RED LEAF LETTUCE
CARROTS
HEIRLOOM TOMATOES
RED TOMATOES
GREEN ZUCCHINI
RED ONIONS (or peaches)
CARMEN PEPPERS
BLACKBERRIES (or raspberries)
BIG BOX ADD: BLUEBERRIES, CARROT, BI-COLORED CORN, GREEN BEANS, YELLOW GRAPE TOMATOES

JUST the BASICS:
RED LEAF LETTUCE
CARROT
HEIRLOOM TOMATOES
GREEN BEANS
BROCCOLI
BLACKBERRIES

JUICE FEAST:
ROMAINE LETTUCE
BLACKBERRIES
BLUEBERRIES
ITALIAN PARSLEY
CELERY
CUCUMBERS
GOLDEN DELICIOUS APPLES
CARROTS
LACINATO KALE
HASS AVOCADOS

FRUIT EXPANSION: BLACKBERRIES + STONE FRUIT
LETTUCE of the WEEK: BUTTER

Raw Grated Zucchini Salad with Feta

Ingredients:
2 medium zucchini, grated or shredded (see Recipe Notes)
1 pint cherry tomatoes, halved
1 6-ounce jar castelvetrano olives, drained & halved
6 ounces feta, crumbled
2 tablespoons fresh dill, torn or roughly chopped
1 lemon, juiced
1 tablespoon extra virgin olive oil
Kosher salt & ground black pepper
(
Find the full recipe and directions here at Plays Well with Butter)

Keto Broccoli Salad

(I’m not keto, or anything for that matter, but i prefer high fat low carb meals as they keep my blood sugar stable. With that said I’d use this recipe – like all of them – as a template to make your own.)
Ingredients:
Creamy Tahini Dressing
1/4 cup tahini
1/4 cup lemon juice
1/4 cup red wine vinegar
2 tablespoons olive oil
salt and pepper to taste
Broccoli Salad
10 cups broccoli chopped small
10 slices bacon cooked crisp and crumbled
1 red bell pepper diced
1/2 cup cheddar cheese grated
1/2 cup sunflower seeds roasted and salted
1/4 cup red onion chopped
(Find the full recipe and directions here at Blissfully Low Carb)

Creamy Tomato Sauce with Zucchini Noodles

Ingredients:
3 cups tomatoes
3 cloves garlic
1 tbsp olive oil
2/3 cups raw cashews (Soaked for 10 minutes in boiling water and then drained)
2 tbsp tomato paste
1/4 tsp chili flakes
1/4 tsp salt
Pasta
4 zucchini spiralized
1/4 tsp salt
Optional Additions
1 cup spinach
3/4 cup shredded chicken
1/2 cup cooked prawns
(Find the full recipe and inspiration here at Every Last Bite)

Mexican Quinoa Stuffed Peppers

(This recipe looked way too goo to leave to ol bell peppers. Any stuffing that doesnt fit in the carmen peppers, surely will fit in your mouth!)
Ingredients:
PEPPERS
1/2 cup quinoa or rice (thoroughly rinsed and drained)
1 scant cups vegetable stock (sub water, but it will be less flavorful)
2 large red, yellow, or orange bell peppers (halved, seeds removed)
1/4 cup salsa (plus more for serving)
1/2 Tbsp nutritional yeast (optional)
1 tsp cumin powder
0.75 tsp chili powder
0.75 tsp garlic powder
1/2 15-ounce can black beans (drained // if unsalted, add 1/4 tsp sea salt per can)
1/2 cup whole kernel corn (drained)
(Find the full recipe and directions here at The Minimalist Baker)