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Week of Feb 8th

Winter is a hard time for our CSA boxes. The diversity is at an all time low while the boxes turn green with herbs and leafy veggies. There’s a reason we eat seasonally though. All the veggies in the box were meant to be eaten right now. So try out a new recipe and hang tight. I see things like zucchini, sugar snap peas and strawberries on the horizon.

CSA Contains:
LACINATO KALE
RED LEAF LETTUCE
CARROTS
LEEKS
RADISHES
RED BEETS
FENNEL
FUJI APPLES from CUYAMA ORCHARDS
RED CABBAGE
SATSUMA TANGERINES from GLEN ANNIE ORGANICS
BIG BOX ADD: GREEN LEAF, CARROTS, BRUSSEL SPROUTS from SUNRISE ORGANICS, FUJI APPLES, GARNET YAMS from QUAL H. FARMS

FRUIT EXPANSION Contains: SATSUMA TANGERINES from GLEN ANNIE ORGANICS

Roasted Red Cabbage
(Roasted red cabbage soup anyone?)

Ingredients:
1 head red cabbage
2 tablespoons extra virgin olive oil
3 cloves garlic, crushed
1 lemon, juiced
coarse sea salt, to taste – I love this sea salt
fresh ground black pepper, to taste
(Find the full recipe and ingredients here at The Holistic Squid)

Fennel and Cabbage Slaw

Ingredients:
1/2 medium red cabbage, sliced (about 4 cups)
2 large carrots, peeled and grated
1 fennel bulb, thinly sliced
3 green onions, sliced
Zest of 1 lemon
1/2 cup plain whole milk yogurt (or Greek yogurt)
1 tablespoon fresh squeezed lemon juice
1 tablespoon white vinegar
1 tablespoon whole grain mustard
1 teaspoon sesame seeds
1 teaspoon poppy seeds
1 teaspoon kosher salt
(Find the full recipe and directions here at Oh My Veggies)

Kale, Lentil and Roasted Beet Salad

Ingredients:
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 and directions here at The Minimalist Baker)

Roasted Radishes

(I love roasting veggies and having them on hand to throw on salads. This adds another dimension to my salads and is great if you can do it before hand and have it in the fridge ready to pop in.)
Ingredients:
2 bunches radishes, cleaned, trimmed and cut in half lengthwise
2 1/2 tablespoons extra virgin olive oil
1/2 lemon, juiced
salt and pepper to taste
(Find the full recipe and directions here at Spoon Fork Bacon)