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Week of August 3rd

My dear Community,

August at the farm means we’re definitely in full swing of summer. I have a sweet tooth and this week’s box definitely appeals to that side of me. It’s bursting with colors and flavors coming your way.
This Saturday, August 6th starting at 10:00am we’re hosting a farm tour with Blooming Energy and I’d like to extend the invitation to you! Come stroll around our Buellton farm, learn some history about the property and farm, see the crops and where our cows, goats and other animals roam. We’ll end the tour at our farmstand and share some berries, too. Please contact Julia at admin@thebloomingenergy.com or text her at (805) 291-9683 to learn more to sign up or learn more about Blooming Energy. RSVP required to save your place. The whole tour should take about an hour. 

We’ve reached the end of our olive oil supply from Mosby. But I’ve already sourced another great one. I recently met the owners of Solvang Olive Press, and it turns out our kids were in kindergarten together all last year. For the CSA, we’re starting with 2 different kinds of olive oil, walnut oil and 2 balsamic vinegars, as these were my initial standouts. You can visit their website and shoot me a request for any flavor you’d like, but keep in mind special requests will take a week or so to fulfill.

Quick note regarding your sunflower sprouts. The growing medium can be tossed into your compost or garden. It’s fully compostable and keeps us from having to use any plastic. Sprinkle the sprouts on top of a salad or in a sandwich for an epic crunch. Or blend them up in your smoothie for an extra nutritional punch. Enjoy!

Be good to each other.

CSA Contains:
RED TOMATOES
BLACKBERRIES
BI-COLORED SWEET CORN
CARROTS
GREEN ZUCCHINI
ENGLISH CUCUMBER
RED LEAF LETTUCE
CARMEN PEPPERS
WATERMELON
SUNFLOWER SPROUTS
BIG BOX ADD: ROMAINE LETTUCE, STRAWBERRIES, HEIRLOOMS TOMATOES, CANTELOPE, PEACHES

JUST the BASICS:
RED TOMATOES
BLACKBERRIES
CARROTS
CARMEN PEPPERS
WATERMELON
GREEN ZUCCHINI

JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
LACINATO KALE
CELERY
PARSLEY
BLACKBERRY
CUCUMBERS
STRAWBERRIES
WATERMELON

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

Parmesan Zucchini & Corn

Ingredients:
2 tablespoons olive oil
3 cloves garlic, minced
4 zucchinis, diced
1 cup corn kernels, frozen, canned or roasted
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
Kosher salt and freshly ground black pepper, to taste
Juice of 1 lime
2 tablespoons chopped fresh cilantro leaves
1/2 cup shaved Parmesan
(Find the full recipe and directions Damn Delicious)

Greek Quinoa Bowls

Ingredients:
1 cup quinoa
1.5 cups water
1 cup chopped red bell pepper
1/3 cup crumbled feta cheese
1/4 cup extra virgin olive oil
2-3 TBSP apple cider vinegar
salt and pepper to taste
1-2 TBSP fresh parsley
TASTY EXTRAS:
Hummus
Pita wedges
Olives
Fresh tomatoes
Sliced or chopped avocado
Lemon wedges
(Find the full recipe and ingredients here at Peas and Crayons)

Watermelon Salad

Ingredients:
salad:
1/2 of a whole watermelon cubed
1 English cucumber sliced in half lengthwise, then sliced into 1/2” pieces
1 small red onion chopped
1/4 cup mint leaves roughly chopped
1/4 cup basil leaves roughly chopped
1/2 cup feta cheese crumbles
dressing:
1/4 cup extra virgin olive oil
2 1/2 tablespoons red wine vinegar or balsamic
1 teaspoon pure maple syrup optional
1/4 teaspoon fine sea salt
(Find the full recipe and inspiration here at Paleo Running Momma)

Ginger Carrot Dressing

Ingredients:
3 ¼ cups shredded carrots (about 5 to 6 medium-large carrots)
⅓ cup extra-virgin olive oil
⅓ cup rice vinegar
1 inch knob ginger peeled, roughly chopped (or 1 tablespoon grated)
1 medium lemon zest plus 2 tablespoons juice
2 teaspoons toasted sesame oil
1 tablespoon maple syrup
¼ teaspoon salt or to taste
(Find the full recipe and inspiration here at Cooking for Peanuts)