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Week of August 25th

My dear community,

One zucchini crop took a sudden turn for the worse this week before the next crop started up. I suppose its good to mix it up even though zucchini tends to be a summer staple. Our blackberry crop ripened all at once and left us with way too many this past weekend and a big gap between the next bloom. We will have a mix of blackberries and raspberries in the CSA boxes this week and we might be waiting a bit until the next berries ripen. We’re happy to have figs coming from Northern California this week. The fires seem like a repeat of the devestation that occured last year. Luckily they were able to pick figs for our fruit expansions this week. We also have some available in the CSA store if you’d like. We also introduced a new scone from Deux Bakery. Their apricot pistacio scone is a little bit of heaven in your mouth.

Be good to eachother.

CSA Contains:
GREEN BEANS
RED TOMATOES
ORANGE KABOCHA SQUASH
RASPBERRIES
CARROTS
GREEN LEAF LETTUCE
CUCUMBERS
SWEET MINI PEPPERS
CILANTRO
YELLOW ONIONS
BIG BOX ADD: HEIRLOOM TOMATOES, CARROTS, RED LEAF LETTUCE, WATERMELON, RED CHERRY TOMATOES

JUST the BASICS:
RED TOMATOES
RASPBERRIES
CARROTS
GREEN LETTUCE
CUCUMBERS
LUNCHBOX PEPPERS

JUICE FEAST:
LACINATO KALE
CARROTS
RASPBERRIES
CILANTRO
CELERY
GRANNY SMITH APPLES
CUCUMBERS
EUREKA LEMONS
ROMAINE LETTUCE

FRUIT EXPANSION: BLACK MISSION FIGS from MAYWOOD FARMS and RASPBERRIES

Stuffed Kabocha Squash (Vegan & Paleo)

Ingredients:
1 Kabocha squash , cut in half with seeds removed
1/4 red onion , diced
1 cup zucchini , diced
1/2 cup bell pepper , diced
1 tablespoon extra virgin olive oil
2 teaspoons fresh rosemary , minced
Salt and pepper , to taste
(Find the full recipe and directions here at Detoxinista)

Black Bean and Corn Salsa Salad

Ingredients:
SALAD
1 1/2 cups diced tomatoes (I used cherry tomatoes and quartered them)
1 1/2 cups diced cucumbers
1 cup fresh or defrosted frozen corn
1 cup diced poblano or Anaheim chile peppers or bell pepper, core and seeds removed
1 jalapeño, seeded and diced
1/2 cup diced red onion
1/4 cup chopped cilantro
15 ounce can black beans, drained and rinsed
(Find the full recipe and inspiration here at Recipe Runner)

Avocado Cilantro Lime Dip

Ingredients:
1 15 oz can chickpeas, drained and rinsed
1 1/2 ripe avocados (divided)
1/2 cup cilantro leaves, packed
juice of 1 lime
salt and pepper, to taste
(Find the full recipe and directions here at Pumpkins and Peanutbutter)

Greek Cucumber Salad

Ingredients:
2 cucumbers
4 red tomatoes
~1 cup sliced onions
1/2 cup crumbled feta
1/2 cup canned/bottled black olives drained
Greek Lemon Vinaigrette
1/4 cup olive oil
1/4 cup lemon juice juiced from fresh lemon
2 tsp dried oregano
2 tsp pure maple syrup or honey, sugar
2 cloves garlic minced
1/2 tsp salt
1/4 tsp black pepper
(Find the full recipe and directions here at Joyous Apron)

Crunchy Taco Salad with Spiced Ground Turkey

Ingredients:
Cilantro-Lime Vinaigrette:
1 cup packed fresh cilantro stems and leaves
1 clove garlic, coarsely chopped
2 tablespoons agave nectar
1/4 cup fresh lime juice, 1 to 2 limes
1/4 cup olive oil
Spiced Ground Turkey:
3 tablespoons olive oil
1/2 onion, finely diced
1 green bell pepper, cored and chopped (sub mini sweet peppers)
1 pound ground turkey
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon kosher salt
Salad:
4 cups finely shredded red cabbage (sub cucumbers)
4 cups chopped romaine hearts (sub green leaf)
1 cup julienned peeled jicama (sub carrots)
6 radishes, finely sliced (sub sweet peppers)
1/2 cup lightly packed fresh cilantro leaves
1 red Fresno chile, thinly sliced
(Find the full recipe and inspiration here at The Roasted Root)