My Dear Community,
Happy Valentine’s day. We’re always putting our heart into these boxes, but I’m definitely sending some extra good vibes this week. We’re not out of winter yet, but with the heatwave last week it felt like a bit of summertime. As the days get longer and the temperatures rise, our older chickens and our baby chicks I’ve been nurturing all winter are starting to lay. The blossoms on some of our earlier peach trees are starting to bloom too. It’s a promising sign that spring is right around the corner. We’ve been slowly but surely filling waitlist egg subscriptions. If you are interested in receiving a weekly (or bi-weekly) dozen with your order, make sure to get on our waitlist. Once we have enough they will become available in our CSA store for purchase.
I can’t go without a little tribute to one of my favorite employees who is leaving us. Leigh Readey has been a part of our CSA program since the beginning of time (well, nearly 6 years), but has recently been asked to go full time at her other job and so is spreading her wings. She’s been responsible for filling extra add-ons that you order with your box. When COVID hit and business tripled – she really stepped it up and took her job to the next level. We welcome our new employee Lucia to our program with open arms. But we will MISS YOU LEIGH!
Be good to each other.
CSA Contains:
WHITE CAULIFLOWER
BABY SPINACH
CARROTS
GREEN LEAF LETTUCE
COLLARD GREENS
GARNET YAMS from DORVEI FARMS
CELERY
CILANTRO
BUTTERNUT SQUASH
BROCCOLI CROWNS from RUNDLE FARMS
BIG BOX ADD: BRUSSELS SPROUTS, ROMAINE LETTUCE, CARROTS, YELLOW ONIONS, ROYAL MANDERINES from B&J Ranch
JUST the BASICS:
CARROTS
GREEN LEAF
BROCCOLI CROWNS
WHITE CAULIFLOWER
BABY SPINACH
GARNET YAMS
JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
LACINATO KALE
FENNEL
COLLARD GREENS
CELERY
BABY SPINACH
COSMIC CRISP APPLES
EUREKA LEMONS
CILANTRO
FRUIT EXPANSION: COSMIC CRISP APPLES and ROYAL MANDERINES from B&J RANCH
LETTUCE of the WEEK: ROMAINE
MUSHROOM MIX: Oyster Mushrooms
Roasted Sweet Potato and Cauliflower Rice Collard Wraps
Ingredients:
For the Collard Wraps:
1 large sweet potato, roasted and mashed
1-1/3 to 2 cups Thai Cauliflower Rice, or cauliflower rice of choice
1 ripe avocado, peeled and sliced
4 leaves collard, trimmed and shaved
Ginger Almond Butter Sauce:
¼ cup creamy unsalted unsweetened almond butter
2 teaspoons pure maple syrup
1/3 cup +1 tablespoon light coconut milk
1 tablespoon lime juice
1 tablespoon fresh ginger, peeled and grated
pinch sea salt
(Find the full recipe and inspirtation here at The Roasted Root)
Cilantro Pesto Recipe
Ingredients:
2 cups packed cilantro
2 cloves garlic
1/4 cup roasted cashews* unsalted (i used raw)
1 tablespoon lime juice (i used lemon)
1/2 cup shredded parmesan cheese
1/3 – 2/3 cup olive oil until desired consistency is reached**
salt to taste***
(Find the full recipe here at Show Me the Yummy)
Broccoli Crunch Salad
Ingredients:
3 Cups of Raw Broccoli Chopped
3 cups of Cole Slaw Mix (sub shredded broccoli stems
2 Cups of Raw Cauliflower Chopped
1/2 – 1 cup Shredded Carrots
3/4 cup Pumpkin seeds or almonds
1 cup Dried Cranberries
1/4 cup finely chopped onion (optional)
Dressing:
1/2 cup Mayonnaise (I used a paleo Avocado Mayo)
2 Tbsp Coconut Palm Sugar (any sugar will do)
2 Tbsp Lemon Juice
1 Tbsp White Vinegar
1 Tbsp Apple Cider Vinegar
1/2 tsp ground ginger
1/2 tsp garlic powder
Salt to taste
(Find the full recipe and inspiration here at Not So Shabby Gabby)
Roasted Yam, Black Bean and Spinach Tacos with Cashew Cream Sauce
Ingredients:
For the tacos:
1 3/4 cup cooked black beans, equivalent to 1 can of beans
2 medium yams
2 large handfuls of spinach
3 teaspoons chili powder
3 tablespoons of oil (I used avocado oil)
Juice from 1/2 a lime
Corn tortillas (I used a mix of blue and white corn)
For the cashew sauce:
1 cup cashews, soaked overnight
2/3 cup water
2 1/2 tablespoons nutritional yeast
1 tablespoon lime juice
1 teaspoon cumin
1/2 teaspoon chili powder
1 chile in adobo
1 small garlic clove
Sea salt, to taste
(Find the full recipe and inspiration here at Wu Haus)
Butternut Squash Collard Green Tacos (V, GF)
Ingredients:
½ Butternut squash, skinned and cubed
Collard greens, washed and de-stemmed
1 tbs olive oil
Salt and pepper, to taste
Toppings:
What are your favourite taco add-ons? This is what belongs atop your collard leaves. We’ve used quinoa, avocado, shredded beets, shredded carrots, shredded apples, sprouts, microgreens, and the juice from half a lemon. Other possibilities include jalapeños, cilantro, onion, lime juice, red cabbage, salsa, or crispy shallots. Tacos have no rules.
(Find the full recipe and inspiartion here at Green House Juice Blog)