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Week of December 7th

My dear Community,

With the end of the year approaching, I wanted to remind you of our annual closure. We are closed the last two weeks of December (the weeks of 12/19 and 12/26); resuming the first week of January 2023. I’m looking forward to a short pause to reignite the passion for the new year. I’ll be trimming fruit trees, building a new chicken coop and renovating a space that will serve as my office for the CSA and a new passion- health coaching. 

My love for organic farming and food has connected with whole body health and wellness. As a mom of 2 boys with demanding jobs, I found my own health decline and hit rock bottom about 3 years ago. After being severely disappointed with how I was treated in the conventional health system with a chronic autoimmune disorder, I began on a path to advocate for myself. I connected with a naturopathic doctor and a health coach and made some big changes in my life. Now after completing the Institute for Integrative Nutrition, I’m on my way to becoming a board-certified Health Coach specializing in women’s health. Keep me in mind in the near future as I launch Grounded Guidance Coaching.

We divert from the usual this week as we fill our plates with mustard greens. Don’t pass up a chance to add something new into your diet. Mustard greens are a rich source of vitamins and minerals for your body. They contain more vitamin C than an orange and more vitamin A than spinach. They are a rich source of antioxidants and a way to help support the body’s natural detoxification process. You can consume mustard greens cooked or raw, but how you cook them may change the nutritional value of the vegetable. I like pairing them with something sweet, like the recipe below, but you can really just steam them as a side dish as they are flavorful on their own. 

Spread the gift of health with a gift subscription to the farm. Purchase a gift certificate online through your account and we’ll follow up on the day of your choice to set up the recipient. 

Be good to each other.  

CSA Contains:
WHITE CAULIFLOWER
RED MUSTARD GREENS
GARNET YAMS
RED BUTTER LETTUCE
CARROTS
GREEN CABBAGE
LACINATO KALE
BABY SPINACH
SATSUMA TANGERINES
BRUSSELS SPROUTS
BIG BOX ADD: CARROTS, SATSUMA TANGERINES, ROMAINE LETTUCE, FUJI APPLES, BRUSSELS

JUST the BASICS:
CARROTS
GREEN CABBAGE
WHITE CAULIFLOWER
BABY SPINACH
RED BUTTER LETTUCE
SATSUMA TANGERINES

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

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

Baked Sweet Potato with Mustard Greens, Leeks, White Beans + a Cilantro Tahini

Ingredients:
3 medium sweet potatoes
a drizzle of olive oil
5-6 mustard green leaves
1 small leek, diced
2 cloves of garlic, diced
I cup of cannellini beans (canned or cooked, drained)
salt+pepper

for the cilantro tahini:
1 cup of loosly packed cilantro
2 tablespoons of tahini
1 clove of garlic
1/4 teaspoon of salt
pepper + a pinch of red pepper flakes
about 1/4 cup of water
(Find the full recipe and inspiration here at Whats Cooking Good Looking)

Crunchy Kale Salad with Spicy Cashew Sesame Dressing

Ingredients
CHICKPEAS* optional
1 15-ounce can chickpeas
2 Tbsp avocado or untoasted sesame oil
1 Tbsp white or yellow miso paste*
2 tsp maple syrup
1 tsp chili garlic sauce
VEGETABLES
1 large bundle finely chopped kale
1 cup finely grated carrots
2 cups finely shredded red cabbage
DRESSING
1/4 cup creamy cashew butter (or sub almond or peanut butter)
1/3 cup chili garlic sauce
1/4 cup toasted or untoasted sesame oil
3 Tbsp maple syrup
1 healthy pinch sea salt (optional // or 1 Tbsp tamari per healthy pinch salt)
(Find the full recipe and inspiration here at The Minimalist Baker)

Cabbage Stir Fry

Ingredients:
3 Tbsp avocado oil
1/2 medium-sized yellow onion, sliced
1 head green cabbage, sliced
4 large cloves garlic, minced
1 Tbsp fresh ginger, peeled and grated
1/2 tsp ground cumin
3 Tbsp liquid aminos, or coconut aminos, to taste
2 large carrots, grated
3 stalks green onion, chopped
(Find the full recipe and inspiration here at The Roasted Root)

Instant Pot (or stovetop) Paleo Cauliflower Mushroom Risotto

Ingredients:
1 medium head of cauliflower or 4-5 cups of pre-riced fresh or frozen cauliflower
1 tbsp ghee or coconut oil
1 small onion diced
1 lb small shiitake mushrooms, sliced or cremini or white mushrooms
3 garlic cloves minced
2 tbsp coconut aminos
1 cup full-fat coconut milk
1 cup bone broth or chicken broth or vegetable broth
2 tbsp nutritional yeast
1/2 tsp sea salt or more, to taste
2 tbsp tapioca starch
Ground black pepper to taste
Chopped parsley for garnish
(Find the full recipe and inspiration here What Great Grandma Ate)