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Week of August 24th

My dear Community,

I’m watching the signs of fall start to trickle in. Although fall is officially a month out, pears, apples and shorter days tell me that we’re on the way. It’s been a cooler summer in Buellton and our summer crops are ripening slower than usual. Our blackberries had about a 2 week peak and are now tapering off. That’s berry business for you, short and sweet. We have a new crop of Gala apples coming to us from Gopher Glen Organics in Avila. I’m always a bit hesitant to put avocados in the CSA box because most people have a tree in proximity to their house. But the avocados going in this week are some of the best I’ve ever had. They come from a farm on Hollister ranch and I hope you enjoy them. There’s lots of avos currently availble in our CSA store to add on as well.

We’re looking for more locations for CSA box drops to conserve fuel and reduce delivery charges for you. We’ve scouted spots on the Mesa, Lompoc and Buellton. If you have any other suggestions about a pickup spot, please email me. If you choose to pick up at any of our school locations, you might like to know that we give $2 back per box delivered to the PTA programs. Partnering with schools is a great way to make a community impact.

Be good to each other.

CSA Contains:
DELICATA SQUASH
RED BELL PEPPERS
RED TOMATOES
GREEN BEANS
HASS AVOCADO
GREEN LEAF LETTUCE
CARROTS
GREEN ZUCCHINICUCUMBERS
BASIL
BIG ADD: MOUNTAIN MAGIC TOMATOES, RED BUTTER LETTUCE, SWEET MINI PEPPERS, HASS AVOCADOS,CANTALOUPE*

*Things are ripening a bit slower than anticipated and our melon pick wasn’t enough to accomodate.

*the gala apples came into our facility mealy and we replaced them for green zucchini this week

JUST the BASICS:
RED BELL PEPPERS
RED TOMATOES
GREEN ZUCCHINI
GREEN LEAF LETTUCE
CARROTS
HASS AVOCADOS

JUICE FEAST:
CARROTS x2
GREEN LEAF LETTUCE
LACINATO KALE
CELERY
CUCUMBERS
CANTALOUPE
RED PEPPERS
ITALIAN PARSLEY
BLACKBERRIES

Baked Spicy Delicata Squash Salad with Feta

Ingredients:
2 delicata squash
1/3 cup olive oil
Salt and pepper to taste
1 tsp cayenne pepper, plus a few pinches
1 tsp ground coriander
1 tsp cinnamon
1 orange, zested
1 tsp garlic powder
1 handful basil leaves, finely chopped
1/4 cup pomegranate seeds, optional
1/3 cup feta crumbles
(Find the full recipe and inspiration here at The Relucant Entertainer)

Cantaloupe + Cucumber Salad

Ingredients:
1 cantaloupe, seeds removed and cubed
1 large cucumber (I used English), thinly sliced
1 large red bell pepper, thinly sliced
1/2 large red onion, thinly sliced
3 – 4 tablespoons apple cider vinegar (white wine vinegar ok too)
1 tablespoon olive oil, optional
1/2 teaspoon fresh cracked pepper, or to taste
good pinch of salt
fresh basil or mint, to garnish (optional)
(Find the full recipe and inspiration here at Simple Veganista)

Gazpacho

Ingredients:
½ English hothouse cucumber, peeled, seeded
½ large red bell pepper, stemmed, seeded
2 lb. very ripe red tomatoes, cut into ½” wedges, 3 Tbsp. seeds reserved
½ large shallot, chopped
1 garlic clove, finely grated
2 Tbsp. (or more) sherry or red wine vinegar
Flaky sea salt
3 Tbsp. olive oil, plus more for drizzling
Quartered cherry tomatoes, chopped chives, and grilled or toasted country-style bread (for serving)
(Find the full recipe and inspiration here at Bon Appetit)

Tomato and Goat Cheese Avocado Toast with Balsamic Glaze

Ingredients:
8 slices bread, lightly toasted (sub gluten-free)
2 avocados, mashed
1 tablespoon basil, chopped
1 tablespoon lemon juice
salt to taste
4 medium tomatoes, sliced
fresh cracked black pepper to taste
2 tablespoons balsamic drizzle
1/4 cup goat cheese, crumbled
2 tablespoons basil, sliced
(Find the full recipe and inspiration here at Closet Cooking)