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Week of December 2nd

My dear community,

The holidays are here and so is our annual break. A quick reminder that we will not be making CSA boxes the last 2 week of the year- December 23 through 30th. You do not have to put your box on hold – it’s been done for you. If you have a bi-monthly “Schedule B” subscription and you wish to have a box on January 6th, send me a quick email after December 16th to make the change. Alternatively you can log into your account here at www.farmigo.com/account/somethinggoodorganics, click on the “change” button next to your subscription and follow the prompts to switch to “Schedule A”. This must be done after your box is delivered the week of December 16th.

New product announcement! In continuing to highlight locally made outstanding goods- we’ve added Ojai Jelly to our store. We hope you enjoy its spicy and sweet goodness as much as we do. Check out her story and more here on the Ojai Jelly website.

We are here for your holiday shopping. We can put together a multitude of local goodies and deliver it as a gift. Please feel free to get in touch with me if you don’t see a gift certificate combination that fits your style in our CSA store. We’re happy to help.

Be good to each other.

CSA Contains:
GREEN ZUCCHINI
CARROTS
RED LEAF LETTUCE
BROCCOLI from SUNRISE ORGANICS
GARNET YAMS
RED BELL PEPPERS
BUNCHED SPINACH
LEEKS
ARUGULA
HEIRLOOM TOMATOES
BIG BOX ADD: RED BEETS, CARROTS, RED BUTTER LETTUCE, LACINATO KALE, DELICATA SQUASH

FRUIT EXPANSION: FUJI APPLES from CUYAMA ORCHARDS and FUYU PERSIMMONS from Millean Orchards
LETTUCE of the WEEK: RED BUTTER LETTUCE

JUICE FEAST:
CARROTS
RED BELL PEPPERS
BUNCHED SPINACH
RED BEETS
LACINATO KALE
CELERY
FUJI APPLES from CUYAMAM ORCHARDS
CILANTRO
ROMAINE LETTUCE

Roasted Sweet Potatoes Stuffed with Quinoa and Spinach

Ingredients:
2 medium sized sweet potatoes
6 cups of baby spinach – roughly chopped
1 clove of garlic – minced
1 tbs olive oil
1 1/2 cups of cooked quinoa
1/4 cup of pecan pieces
1/4 cup dried cranberries
1 to 2 ounces of feta cheese – diced
6 twists of black pepper from a pepper mill
A pinch of salt
(Find the full recipe and directions here at Green Valley Kitchen)

Breakfast Waffles (Vegetarian + Gf)

Ingredients:
3 cups grated sweet potatoes (not roasted)
4 eggs, whisked
3/4 cup chopped Spinach
3 tablespoons coconut flour
1/4 cup chopped scallion
1/2 teaspoon garlic powder
(Find the full recipe and inspiration here at Rachl Mansfield)

Easy Shakshuka

Ingredients:
2 tablespoons olive oil
1 large yellow onion, chopped – sub leek
1 large red bell pepper or roasted red bell pepper, chopped
¼ teaspoon fine sea salt
3 cloves garlic, pressed or minced
2 tablespoons tomato paste
1 teaspoon ground cumin
½ teaspoon smoked paprika
¼ teaspoon red pepper flakes, reduce or omit if sensitive to spice
1 large can (28 ounces) crushed tomatoes, preferably fire-roasted
2 tablespoons chopped fresh cilantro or flat-leaf parsley, plus addition cilantro or parsley leaves for garnish
Freshly ground black pepper, to taste
5 to 6 large eggs
½ cup crumbled feta
Crusty bread or pita, for serving
(Find the full recipe and directions here at Cookie and Kate)

Roasted Broccoli Quinoa Salad

Ingredients:
For broccoli
2–3 heads of broccoli (about 2 pounds), trimmed and cut into florets
1 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
For salad
1/2 cup quinoa
1 cup water
Juice of 1 lemon
1/4 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 scallions, thinly sliced
2 handfuls arugula
1/4 cup chopped roasted salted pistachios
1 tablespoon chopped parsley
(Find the full recipe and inspiration here at The Last Ingredient)