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Week of December 14th – LAST BOX of the YEAR

My dear Community,


We’ve officially arrived at the last CSA box of the year and what a tasty year it’s been. Did you know that the taste of a fruit or vegetable is directly linked to its nutritional profile? Firsthand, you know the difference between a tomato from your box vs. that beautiful looking tomato you buy at the store only to find out at home it has a similar taste profile to a piece of cardboard. Big box agriculture has selected seeds over and over for production, shelf life and size. They’ve lost the point of eating food, which is enjoying every delicious bite while delivering nutrients, instead engineering how to mass produce as much as they possibly can. On our farm it’s been my mission to educate and let it be known that fruits and veggies taste really good. It starts with taking care of the soil and the ecosystem surrounding it. Then we pick out specific varities that burst with flavor and nutrition. We pride ourselves with keeping a majority of our produce local and working with nature to keep everything working in harmony. The future of farming can seem scary and daunting in today’s world, but as long as we have our community by our side, anything feels possible. This CSA program is a work of love and I so appreciate you being a part of it.

One more reminder that there will not be anymore CSA boxes until the first week of January. If you are on a bi-weekly schedule (A) receiving a box today, your next box will not come until Jan 11th. Please shoot us an email if you’d like to receive your next box on Jan 4th. Happiest holidays to all.


Be good to each other.

CSA Contains:
HEIRLOOM TOMATOES
WHITE CAULIFLOWER
CARROTS
BABY SPINACH
RED LEAF LETTUCE
BROCCOLI
SATSUMA TANGERINES from GLEN ANNIE ORGANICS
ARUGULA
RED CABBAGE
CILANTRO
BIG ADD: CARROTS, TANGERINES, RED BUTTER LETTUCE, HASS AVOCADOS, FUJI APPLES from GOPHER GLEN ORGANICS

JUST the BASICS:
CARROTS
BROCCOLI
RED LEAF LETTUCE
SATSUMA TANGERINES
HEIRLOOM TOMATOES
WHITE CAULIFLOWER

JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
RED CABBAGE
CELERY
SATSUMA TANGERINES
FUJI APPLES
CILANTRO
BUNCHED SPINACH
FENNEL
LACINATO KALE

FRUIT EXPANSION: FUJI APPLES + SATSUMA TANGERINES
LETTUCE of the WEEK: RED BUTTER LETTUCE
MUSHROOM MIX: Picked fresh from Golden State Papaya here in Goleta

Roasted Cauliflower Burrito Bowls

Ingredients:
1 cup white or brown rice
1 head of cauliflower, chopped into florets
1 tablespoon olive oil
1 tablespoon taco seasoning, divided
1 14-ounce can of black beans, rinsed and drained
1/2 cup water
2 tomatoes, chopped
half of a small onion, chopped
juice of 2 limes + more wedges for serving
1/2 cup chopped fresh cilantro
2 ears of corn, kernels cut off the cob
1 avocado
your favorite hot sauce for topping
(Find the full recipe and inspiration here at A Pinch of Yum)

Spicy Cashew Chickpea Broccoli Salad with Ginger Peanut Dressing

Ingredients:
1 (15 ounce) can chickpeas, rinsed and drained
1 medium head broccoli, VERY finely chopped into bite sized pieces (3-4 cups VERY FINELY diced)
2-3 cups packed shredded red cabbage
1 cup shredded carrots
1 red bell pepper, diced (or not!! haha)
1/3 cup diced green onions (mostly green part)
1 jalapeno, seeded and finely diced
1/2 cup chopped fresh cilantro
For the dressing:
¼ cup natural creamy peanut butter
2 1/2 tablespoons low sodium gluten free soy sauce or coconut aminos
1 tablespoon honey (or pure maple syrup to keep vegan)
1 tablespoon rice vinegar
1 tablespoon sesame oil (or sub olive oil)
1-2 teaspoons fresh grated ginger
1 clove garlic, finely minced
Optional: ¼ teaspoon red cayenne pepper, plus more if you like it extra spicy!
2 tablespoons warm water, to thin dressing
To garnish:
½ cup roasted cashew halves (honey roasted or a fun flavor is yummy)
(Find the full recipe and inspiration here at The Ambitious Kitchen)

Spinach Arugula Breakfast Hash

Ingredients:
POTATOES
2 tbsp olive oil
4 cups diced potatoes, You can use any potato variety you like.
1/2 white or yellow onion, diced
1/2 tsp salt
1/4 tsp black pepper
EGGS + SPINACH + ARUGULA
2 cups mix of spinach & arugula
2 tsp garlic, minced
4 eggs
salt & pepper to taste
(Find the full recipe and inspiration here at The Whole Cook)

Best Healthy Coleslaw Ever (no mayo!)

Ingredients:
For the slaw:
1 medium head of purple cabbage, shredded (about 6 cups shredded cabbage)
2 heaping cups shredded carrots
1 cup finely chopped cilantro
1 jalapeño, seeded and finely diced
1/2 cup green onion (green part only)
1/2 cup pepitas
1/4 cup toasted sliced almonds
For the dressing:
3 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
1-2 tablespoons pure maple syrup, depending how sweet you like your slaw
1 clove garlic, finely minced
¼ teaspoon cayenne pepper, optional
½ teaspoon salt
Freshly cracked black pepper
(Find the full recipe and inspiration here at the Ambitious Kitchen)