There will be NO CSA BOXES MADE NEXT WEEK, DECEMBER 23rd. If you are scheduled to receive a share that week, as part of a bi-weekly schedule, and wish to receive it Dec 30th instead, you can log into your account and make those changes here. Feel free to contact me if you need assitance
DON’T FORGET about our CSA gift cards which can be purchased in our CSA store. Each certificate will include a bi-weekly loaf of Deux Bakery’s amazing, freshly baked, sourdough bread. No one really needs more stuff, but everyone needs a good dose of health in their life. It’s a great way to reduce packaging and change someone’s life.
Keep an eye out for a small treat we are including in our shares this week made by Deux Bakery. From all of us here at the farm, including the chickens, we are wishing you the happiest, healthiest holidays. Thanks for being part of our CSA and supporting John Givens Farm.
CSA Contains:
LEEKS
CARROTS (NO TOPS)
CELERY
ROMAINE LETTUCE
LACINATO KALE
RED TOMATOES
SATSUMA TANGERINES from GLEN ANNIE ORGANICS
BABY SPINACH
RED BEETS
NAPA CABBAGE
BIG BOX ADD: SALAD MIX, CARROTS, SATSUMA TANGERINES, RASPBERRIES or BLACKBERRIES, ONE MORE ITEM TO BE DETERMINED
*Everyone gets an extra cilantro too! Thought I’d pile up the veggies this week to hold you over for a week. Lot’s of love and holiday wishes. – Carolyn
Fruit Expansion includes: Satsuma Tangerines and Berries
Kale, Lentil and Roasted Beet Salad
(A simple kale salad with lentils, roasted leeks and beets, and toasted pecans in a tahini-lemon dressing! Seriously satisfying and so healthy.)
Ingredients: Serves 3
3 leeks (ends trimmed, sliced lengthwise then chopped, thoroughly rinsed and dried)
1 beet (rinsed clean, dried and quartered – remove any rough skin)
1-2 Tbsp olive oil
1/4 tsp each salt and pepper
1/2 cup green lentils, rinsed clean
1 cup vegetable stock (or sub water)
4 big handfuls kale, baby spinach, or spring greens
TAHINI DRESSING
1/4 cup tahini (sesame seed paste)
1/2 lemon, juiced
2 Tbsp maple syrup (or sweetener of choice)
3-4 Tbsp good olive oil
Pinch each salt and pepper
(Find the full recipe here at The Minimalist Baker)
Kale Salad with Sautéed Apples
Ingredients: serves two to four
1 large bunch kale, any kind, cut into thin ribbons
zest of 1 lemon
2 tablespoons lemon juice
1 clove garlic, smashed and minced
sea salt to taste
3 tablespoons extra virgin olive oil, plus more for cooking
1 shallot, peeled and sliced
4 crisp apples, cored and cut into 1/2 inch slices
1/2 cup raw, hulled pepitas
(Find the full recipe and directions here at Brooklyn Supper)
Paleo Chinese Chicken Salad
Ingredients:
2 cups shredded carrots
1 head of a large Napa Cabbage, chopped into very thin strips
1/2 cup chopped cilantro
2 Tbs black sesame seeds
2 Tbs white sesame seeds
1/2 cup cashews (optional)
1 rotisserie chicken, torn into shreds
1/4 cup Tamari (tamari is a gluten free soy sauce) or regular soy sauce
1/4 cup white wine vinegar
3 Tbs finely minced ginger (I peeled fresh ginger and used this hand held food processor to mince – You can also do it by hand but I find this process much faster and easier!)
3 Tbs olive oil
2 Tbs Hoisin sauce (I like this brand best, you can usually find it in the Asian section at your grocery store)
1 Tbs Toasted Sesame Oil
1 tsp Spicy Chili Oil (optional but I had it on hand and knew it would make a great addition!)
1 tsp Sriracha or more if you like it spicy!
1/2 tsp sea salt
5 chopped green onions, green and white parts
(Recipe and directions here at Linda Wagner’s website)
Celery Salad With Dates, Almonds, And Parmesan
(Sweet from dates, sour from lemon, bitter from celery, and salty from Parmesan, this humble salad manages to get all taste buds firing at once.)
Ingredients:
1/4 cup raw almonds
8 celery stalks, thinly sliced on a diagonal, leaves separated
6 dates, pitted, coarsely chopped
3 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper
2 ounces Parmesan, shaved
1/4 cup extra-virgin olive oil
Crushed red pepper flakes
(Find the full recipe and directions here at Bon Appétit)
White Bean Hash
Ingredients: serves 2-3
4 slices of bacon or 1/2 cup chopped pancetta
2 leeks, trimmed, sliced and cleaned
1 15-ounce can cannellini beans, drained and rinsed
2-3 eggs (or however many you want)
(Full recipe and direction here at How Sweet Eats)
JUICE FEAST INCLUDES:
FENNEL
CARROTS (NO TOPS)
CELERY
ROMAINE LETTUCE x2
LACINATO KALE
CILANTRO
SATSUMA TANGERINES from GLEN ANNIE ORGANICS
BABY SPINACH
RED BEETS
NAPA CABBAGE