My dear Community,
The CSA is really a winter vibe this week. The rainstorms made certain that none of the remaining warmer weather crops survived. I will happily take the 9 months we had tomatoes though 🙂 It’s time to get creative and introduce some less frequently admired and grossly overlooked veggies into our meals this week. Kohlrabi is likely something you’d pass right by at the farmers market but once you get a chance to prepare it you might come back for seconds.
Cruciferous vegetables like cabbage, kohlrabi, broccolini, and brussels sprouts are in the Brassicaceae family. Cruciferous vegetables are low calorie and rich in folate, vitamins C, E, and K, and fiber. They are also good sources of phytonutrients- plant-based compounds that may help lower inflammation and reduce the risk of developing cancer. One prized chemical found in cruciferous veggies is glucosinolates. These are not only responsible for the aroma and flavor of these plants, but they have also been shown to have anticancer effects. This box not only represents food for the week, coming together for meals and community, but it’s a FARMACY. Putting intention into your daily diet of nutritious, organic & local (bonus!), high vibe foods is part of your overall health and well being. We’ve definitely added some extra love included in the box this week <3
Check out our recipes below to inspire some delicious meals this week. Thanks for supporting your local CSA, especially during the tough times of winter.
Be good to each other.
CSA Contains:
CARROTS
BABY SPINACH
PIXIE TANGERINES
GREEN LEAF LETTUCE
LACINATO KALE
KOHLRABI
RED CABBAGE
BRUSSELS SPROUTS
RED ONIONS
YELLOW FINGERLING POTATOES from SUNRISE ORGANICS
BIG BOX ADD: ROMAINE LETTUCE, CARROTS, PIXIE TANGERINES, BRUSSEL SPROUTS, GARNET YAMS
JUST the BASICS:
PIXIE TANGERINES
CARROTS
GREEN LEAF LETTUCE
BABY SPINACH
RED CABBAGE
YELLOW FINGERLING POTATOES from SUNRISE ORGANICS
JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
FUJI LADY APPLES
CELERY
FENNEL
BABY SPINACH
LACINATO KALE
ITALIAN PARSLEY
RED CABBAGE
FRUIT EXPANSION: FUJI LADY APPLES + PIXIE TANGERINES
LETTUCE of the WEEK: ROMAINE
MUSHROOM MIX: SHIITAKE + OYSTERS from WOLFE FARMS
Kohlrabi Slaw
Ingredients:
1 kohlrabi (green or purple) peeled and cut into matchsticks
1 cup shredded red cabbage
2 carrots
1 apple
3 tablespoons mixed seeds (pumpkin, sesame, poppy etc…
1 scallion (spring onion) chopped – thinly sliced red onion will do the trick!
FOR THE COLESLAW DRESSING
½ cup mayonnaise
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2 tablespoons apple cider vinegar
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2 tablespoons Dijon mustard
¼ teaspoon salt
¼ teaspoon ground black pepper
1 teaspoon sugar (optional) – I’d use maple syrup instead.
(Find the full recipe and inspiration here at Veggie Desserts)
Roasted Kohlrabi with Old Bay Onion Dip
Ingredients:
Kohlrabi Ingredients
3 medium kohlrabi
2 tablespoon olive oil
1/4 teaspoon fine sea salt
1/4 teaspoon black pepper
3 tablespoons fresh parsley, minced
Dip Ingredients
1 cup raw cashews
1/2 cup unsweetened almond milk
1 1/2 tablespoons lemon juice
1/4 cup yellow onion, minced
1 tablespoon Old Bay Seasoning
1/4 teaspoon black pepper
(Find the full recipe and inspiration here at With Food and Love)
Sausage Potato Soup with Spinach
Ingredients:
1 tablespoon avocado oil or olive oil
12 oz package sausage thawed, cut into bite size pieces*
1 small yellow onion diced
3/4 tsp dried oregano
1/4 teaspoon dried basil
1/4-1/2 teaspoon crushed red pepper flakes optional
4 cloves garlic minced
Sea salt and pepper
4 cups chicken bone broth or broth of choice
1 lb small red potatoes cut into 1/2-1” pieces
6 cups baby spinach (6 oz)
1/4 cup coconut cream
Sea salt and freshly ground black pepper to taste
(Find the full recipe and inspiration here at Paleo Running Momma)
Crunchy Red Cabbage + Kale Slaw
Ingredients:
1 small bunch lacinato kale thick stem removed and shredded
1/2 head small red cabbage, shredded
1 – 2 carrots, grated or julienned
1/3 red onion, thinly sliced
1/2 cup parsley leaves, roughly chopped
2 tablespoons hemp hearts
2 tablespoons sunflower seeds
2 tablespoons pepitas (pumpkin seeds)
Dressing
1 tablespoon olive oil (or tahini for creaminess)
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
2 tablespoons water
mineral salt & fresh cracked pepper to taste
(Find the full recipe and inspiration here at Simple Veganista)
Brussels Sprout Salad with Lemon Dressing
Ingredients:
FOR THE DRESSING:
1 Tablespoon minced shallots
2 Tablespoons Dijon mustard
1/4 cup freshly squeezed lemon juice
1 1/2 teaspoons lemon zest
2 teaspoons honey or agave nectar
1/4 cup olive oil
FOR THE SALAD:
4 cups finely shredded Lacinato kale (loosely packed)
4 cups finely shredded Brussels sprouts (loosely packed)
1/2 cup sliced almonds, toasted
1/2 cup grated Parmesan or Pecorino cheese
(Find the full recipe and inspiration here at Just a Taste)