Uncategorized

Week of August 15th

My dear Community,

Our blackberry crop continues to be abundant so our special is still available in our CSA store. It’s hard to predict how much longer this will last so definitely grab some if interested. The store is also stocked with melons, sweet corn, vine ripened tomatoes, raspberries and more. If you need something that you don’t see in our CSA store or know a local artisan that you’d like to see featured in our store – definitely reach out to let us know. We’re still looking forward to connecting with a local SY artisan at the end of this month to introduce delicious sourdough bread and other bakery items tbd. We’re also looking forward to offering all sorts of apple varieties from Gopher Glen Organics. Freshly picked apples will set the standard for fruit in the fall.

Every year someone sends me an email letting me know they roasted their canary melon thinking it was a spaghetti squash. They do look very similar so I just wanted to let you know. Canary melons go in the fridge and get sliced up and melt in your mouth cold. They’re crisp, sweet and definitely a special melon in my book.

Be good to each other.

CSA Contains:
MOUNTAIN MAGIC TOMATOES
CANARY MELON
BLACKBERRIES
CARMEN PEPPERS
CARROTS
LACINATO KALE
CUCUMBERS
GREEN LEAF LETTUCE
ITALIAN PARSLEY
RED ONIONS
BIG BOX ADD: GREEN ZUCCHINI, BLACKBERRIES, CHERRY TOMATOES, RASPBERRIES, ROMAINE LETTUCE

JUST the BASICS:
GREEN LEAF LETTUCE
CANARY MELON
BLACKBERRIES
CARMEN PEPPERS
MOUNTAIN MAGIC TOMATOES
LACINATO KALE

JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
LACINATO KALE
CELERY
PARSLEY/MINT
CUCUMBERS
BLACKBERRIES
RED PEPPERS
WATERMELON
RASPBERRIES

FRUIT EXPANSION: DOUBLE BLACKBERRIES
LETTUCE of the WEEK: ROMAINE
MUSHROOM MIX: Picked fresh from Golden State Papaya here in Goleta

Vegan Cucumber Noodle Greek Salad

Ingredients:
1 english cucumber
1 15 oz can chickpeas, drained and rinsed
1 pint cherry tomatoes halved
1/2 of a red onion thinly sliced
1/2 cup pitted kalamata olives
1/2 cup finely chopped parsley
2 tablespoons tahini
Juice of 1 lemon about 2 tablespoons
1 tablespoon olive juice
1 teaspoon mustard
Salt + pepper to taste
Water as needed
(Find the full recipe and inspiration here at Simply Quinoa)

Israeli Salad

Ingredients:
2 extra large tomatoes, finely diced
1 English cucumber, finely diced
1 cup red onion, finely chopped (1/2 of a medium red onion)
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
1 cup fresh herbs (Italian parsley, mint or cilantro, or a mix of all three)
zest of one lemon
Lemon juice (start with ½ a lemon, add more to taste)
4 Tablespoons olive oil
Salt and pepper, to taste
(Find the full recipe and inspiration here at Feasting at Home)

Canary Melon Sorbet

Ingredients:
4 cups/24 oz canary melon, cut into 1-inch cubes and frozen
1 cup unsweetened coconut cream
¼ cup granulated sugar
2 tsp fresh lime juice
pinch kosher salt
Toasted coconut flakes, for garnish
(Find the full recipe and inspiration here at The Broken Bread)

Lacinato Kale Pesto

Ingredients:
1 bunch organic Lacinato kale leaves (stems removed), washed and pat dried
1 cup extra virgin olive oil (or add until you get desired consistency)
1 garlic clove
2/3 cup mix Parmigano Reggiano + Pecorino Romano, grated
1/2 cup raw walnuts
salt and pepper to taste
(Find the full recipe and inspiration here at Creative in my Kitchen)