My dear Community,
We are in the home stretch of the year. Just two more weeks of CSA boxes and we’ll be closed the last two weeks of December. We’ll be back in action the first week of January. This break is for the farm too, as chickens are barely laying any eggs, crop harvest has slowed to a crawl and so it always feels like a great opportunity to take a break from the hustle and focus on loved ones.
As each year seems to go by more quickly than the last I realized we’ve been doing this for over 12 years now. It seems like yesterday when John Givens gave me the opportunity to take over this community supported agriculture program. We’ve grown from 40 boxes to over 400 (about double that during COVID!) and I am so grateful for each and every one of you. Organic farming is not just a lifestyle, but it’s a passion and it wouldn’t be complete without the community that surrounds us. I’m always excited about what’s going to happen in the new year, but with so much uncertainty about the future of small farms, it’s going to be really interesting to see how it evolves over the next few years. One thing is for sure, we’re here to support YOU as our surrounding community and will continue to do so via our farmers markets and CSA.
We’re headed into all the winter crops with tomatoes hanging on for dear life. I don’t expect them to continue much longer. But we’re starting to see things like tangerines (this week!), local apples and all the greens to keep us going strong this winter.
If you know anyone who would benefit from a box of fresh organic veggies, make sure to gift them a certificate. You can find them on our website for purchase.
Be good to each other.
CSA Contains:
CARROTS
YELLOW CHERRY TOMATOES
YELLOW ONIONS
BROCCOLI
SPAGHETTI SQUASH
RED MUSTARD GREENS
GREEN CABBAGE
GARLIC
SATSUMA TANGERINES
RED BUTTER LETTUCE
BIG BOX ADD: SATSUMA TANGERINES, CARROTS, ROMAINE LETTUCE, BUNCHED SPINACH, DELICATA SQUASH
JUST the BASICS:
CARROTS
YELLOW CHERRY TOMATOES
BROCCOLI
GREEN CABBAGE
SATSUMA TANGERINS
RED BUTTER LETTUCE
JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
GRANNY SMITH APPLES
LACINATO KALE
ENGLISH CUCUMBERS
CILANTRO
CELERY X2
BABY SPINACH
RED BELL PEPPERS
FRUIT EXPANSION: PINK LADY APPLES + SATSUMA TANGERINES
LETTUCE of the WEEK: ROMAINE
MUSHROOM MIX: SHIITAKE + OYSTERS from WOLFE FARMS
Easy Shrimp + Broccoli Spaghetti Squash Alfredo
Ingredients:
1 spaghetti squash
4 cups broccoli florets
2 tbsp avocado oil, divided
1 lb shrimp, peeled and deveined (sub any protein)
1 tsp chili powder
1/2 tsp oregano
1/2 tsp sea salt
1/2 tsp ground pepper
1.5 cups creamy Vegan alfredo sauce
For the Creamy Vegan Alfredo Sauce:
1 cup water
1 lemon, juice of
2 cups raw cashews
2 tbsp nutritional yeast
1 tsp garlic powder
1 tsp ground pepper
1/2 tsp sea salt
(Find the full recipe and inspiration here at Real Simple Good)
Brothy Italian White Beans with Sausage & Mustard Greens
Ingredients:
3/4 lb fully cooked Italian sausage links
4 cups cooked white beans, divided
1 tbsp neutral flavored oil, I like avocado
1/2 medium onion, diced finely
1 cup shredded carrot, about 1 medium – large
2 cups chicken broth, divided
1 tsp Italian seasoning
1 tsp granulated garlic (
1/2 tsp fine sea salt
1/2 tsp ground black pepper
1/4 tsp red pepper flakes
1 bay leaf
6 oz fresh curly kale, about 4 stems or 1 small bunch (sub mustard greens for an epic nutrition and taste upgrade!!)
1 tbsp / 15 ml fresh lemon juice, plus additional to taste
(Find the full recipe and inspiration here at Meatified)
Turkey, Broccoli and Carrot Noodle Bake
Ingredients:
2 cups broccoli florets
1 large carrot peeled (grate if you don’t have a spiralizer)
1 tablespoon extra virgin olive oil
1 pound ground turkey
1 teaspoon oregano flakes
¼ teaspoon red pepper flakes
salt and pepper
2 garlic cloves minced
2/3 cup shredded mozzarella cheese
(Find the full recipe and inspiration here at Inspiralized)
Ground Beef and Cabbage Whole30 Stir Fry
Ingredients:
For the stir fry
2 tablespoons sesame oil
2 medium shallots, finely diced
3 cloves of garlic, chopped
1 pound ground beef
1/2 small head of green cabbage, cut into thin strips – about 4–5 cups worth total
1 bunch broccolini, ends trimmed, tender stems cut into 1/2 inch pieces and florets left whole, or about 3 cups worth of broccoli florets
black sesame seeds to garnish
salt and pepper – to taste
For the stir fry sauce
1/3 cup coconut aminos
2 tablespoons rice wine vinegar
1 teaspoon Whole30 compliant hot sauce (or to taste – optional)
(Find the full recipe and inspiration here at Nyssas Kitchen)