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Week of August 31st

My dear Community,

I was thrown for a loop last week when our Gala apples showed up Tuesday evening. Gopher Glen Organics in Avila sent us apples that were for another project. I had to think quickly and we ended up putting zucchini in the boxes instead. Now we have some fresh, deliciously crunchy gala apples and we’re looking forward to using them in our upcoming boxes. We’ll continue to roll out different varieties as they come available. We have some sweet bi-colored corn and bosc pears from our orchard available this week in our CSA store.

We’re happy to announce we’ve expanded our pickup location into Lompoc. If you know anyone who lives there you might also know there are very limited options for freshly grown organic produce. Our CSA boxes can be picked up at Blooming Energy Wellness Community Center at 103 W. Walnut St. They’re offering any CSA customer a free yoga class. Please help us share the word.

Be good to each other.

CSA Contains:
GALA APPLES
CANTALOUPE
CARROTS
GREEN LEAF LETTUCE
BROCCOLI
RED PEPPERS
ENGLISH CUCUMBERS
LEEKS
RED TOMATOES
CILANTRO
BIG BOX ADD: ROMAINE LETTUCE, MOUNTAIN MAGIC TOMATOES, LACINATO KALE, GREEN ZUCCHINI, GALA APPLES

JUST the BASICS:
RED TOMATOES
CANALOUPE
GALA APPLES
GREEN LEAF LETTUCE
CARROTS
BROCCOLI

JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
LACINATO KALE
CELERY
CUCUMBERS
CANTALOUPE
RED PEPPERS
CILANTRO
GALA APPLES

FRUIT EXPANSION: GALA APPLES + BOSC PEARS
LETTUCE of the WEEK: ROMAINE
MUSHROOM MIX: Picked fresh from Golden State Papaya here in Goleta, generally a mix of delicious oyster mushrooms

Sheet Pan Cashew Chicken

Ingredients:
SAUCE
1/2 cup coconut aminos
1 tbsp rice vinegar, Can sub apple cider vinegar.
1 tbsp garlic, minced
1/4 tsp crushed red pepper flakes
CHICKEN & VEGGIES
1 1/2 lbs chicken breasts, skinless and boneless (tofu for my veggies out there)
12 oz fresh broccoli florets
1 red bell pepper, Can use any color bell pepper.
2 tbsp olive oil, extra virgin
salt & black pepper to taste
3/4 cup roasted cashews, salted or unsalted
(Find the full recipe and inspiration here at The Whole Cook)

Roasted Leek & Broccoli Quinoa Salad with Chopped Almonds

Ingredients:
2 cups cooked quinoa
2 leeks cut lengthwise and sliced*
2 cups broccoli florets
1/2 cup whole almonds
2 tablespoons olive oil divided
1 tablespoon apple cider vinegar
1 teaspoon lemon juice
1 teaspoon honey
Salt & pepper to taste
(Find the full recipe and inspiration here at Simply Quinoa)

Caramelized Garlic Carrots with Spicy Cilantro Yogurt Sauce

Ingredients:
For the carrots:
2 tablespoons salted butter
1 pound carrots, cut diagonally into ½ inch slices
Freshly ground salt and pepper
3 cloves garlic, thinly sliced
1 tablespoon honey or maple syrup
Spicy Jalapeno Cilantro Dressing:
1/2 cup fresh chopped cilantro (a big handful)
¼ cup plain greek yogurt
1/2 tablespoon olive oil or avocado oil
1 tablespoon lime juice
1 teaspoon sugar (or sub coconut sugar)
1 clove garlic
1 small jalapeno (do not seed if you want it spicy)*
1/4 teaspoon salt, plus more to taste
Freshly ground black pepper
Optional: 1-2 teaspoons water, to thin sauce if necessary
To garnish:
Fresh torn basil, cilantro and mint
Chopped honey roasted peanuts or cashews (about 2-3 tablespoons)
Red chile flakes
(Find the full recipe and inspiration here at The Ambitious Kitchen)

Veggie Loaded Peppers

Ingredients:
6 large bell peppers, halved and cored (stems intact, if desired)
2 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
½ cup quinoa
1 onion, diced
1 hot chile pepper, minced (optional)
1 or 2 zucchini, diced (about 2 cups)
2 ears corn, kernels removed
1 cup cherry tomatoes, quartered
6 scallions, finely sliced
1 bunch cilantro, chopped (about 1 cup)
12 ounces Monterey Jack cheese, cubed
Chopped basil or chives, to garnish (optional)
Fresh lemon juice, to garnish (optional)
(Find the full recipe and inspiration here at Pure Wow)