My dear Community,
You may have noticed some changes in your CSA box last week . We were short on tomatoes but were able to substitute broccoli. We also switched broccoli for butternut in the Large shares last week. Broccoli is one of those crops that needs to be used when it ‘s available so I pounced on it. At home this week we’re diving into big bowls of napa cabbage with detoxifying cilantro and juicy carrots. Roasted brussels sprouts will balance bites of warm and sweet butternut squash. Celery and red onions (or try a quick pickle if you don’t like them raw) will add texture, crunch and pop to salads. Look for new videos on our Instagram (@somethinggoodorganics). I’m giving you a peek into what I eat from our CSA boxes and inspiration to cook at home. Being a mom to two young boys and running a few small businesses, I assure you these recipes will be quick and easy.
Please remember to check out our video on how to break down your CSA box. The prices of boxes continue to soar, but the amount of waste that goes into our landfills does as well. If the boxes are ripped we can not reuse them. Let’s all pitch in a small way to make a big impact.
Be good to each other.
CSA Contains:
CARROTS
RED LEAF LETTUCE
BUTTERNUT SQUASH
ROMANESCO CAULIFLOWER
NAPA CABBAGE
CELERY
RED ONIONS
CILANTRO
BUNCHED SPINACH
BRUSSELS SPROUTS from WILD ROSE FARM
BIG BOX ADD: BRUSSELS SPROUTS, ROMAINE LETTUCE, CARROTS, RED BEETS, FUJI APPLES
JUST the BASICS:
CARROTS
RED LEAF LETTUCE
BUTTERNUT SQUASH
ROMANESCO CAULIFLOWER
BABY SPINACH
BRUSSELS SPROUTS
JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
LACINATO KALE
FENNEL
LACINATO KALE
CELERY
BUNCHED SPINACH
FUJI APPLES
MEYER LEMONS
ITALIAN PARSLEY
FRUIT EXPANSION: FUJI APPLES and SATSUMA TANGERINES from Beck Grove
LETTUCE of the WEEK: ROMAINE
MUSHROOM MIX: will update – coming from our local growers
Asian Slaw
Ingredients:
6 cups nappa cabbage sliced thin
1 cup matchstick carrots or shredded carrots
1 bell pepper (red, yellow, or orange) – sub celery for crunch
1/3 cup diced green onion
1/3 cup chopped fresh cilantro
1/2 cup sliced almonds
For the dressing:
3 tbsp olive oil or avocado oil
1 tbsp sesame oil
1/4 cup apple cider vinegar
1/4 cup coconut aminos
1 tbsp lime juice
1/3 cup nut butter**
1 clove garlic minced
1 tbsp chopped fresh ginger
(Find the full recipe and inspiration here at Wholesomelicious)
Nappa Cabbage Stir Fry
Ingredients:
2 garlic cloves
1 teaspoon ginger, minced
1 napa cabbage, medium
9 oz mushrooms, champignon, sliced (check out our locally grown Mushroom Mix this week for $10)
½ teaspoon chili pepper
2 tablespoon soy sauce, gluten-free or sub with coconut aminos
2 teaspoon olive oil
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 tablespoon sesame seeds
cilantro for garnish
Add salt if needed
½-1 teaspoon coconut sugar (Optional)
(Find the full recipe and inspiration here at The Yummy Bowl)
Cauliflower and Squash Soup
Ingredients:
5 cups butternut squash, peeled and chopped
4 cups cauliflower, chopped
1 small yellow onion, quartered
2 tablespoons olive oil
2 cups vegetable broth
1 1/2 cups coconut milk
1/4 cup sun-dried tomatoes
3 cloves garlic, minced
1 teaspoon crushed ginger
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground sage
1/4 teaspoon garlic powder
1/4 teaspoon ground nutmeg
1/4 teaspoon red pepper flakes
(Find the full recipe and inspiration here at Sweetned with Sun)
Waldorf Chicken Salad (Whole30)
Ingredients:
2 cups cooked and cubed chicken
1/2 cup halved grapes
1/3 cup diced celery
1/4 cup diced red onion
1/4 cup chopped walnuts
2 tablespoons chopped fresh basil (or 1 teaspoon dried basil)
1/3 cup avocado-oil mayonnaise
2 tablespoons fresh lemon juice
Sea salt and black pepper to taste
(Find the full recipe, inspiration and substitutions here at The Real Food Dietitians)
Garlic and Lemon Roasted Romanesco Cauliflower
Ingredients:
2 cups romanesco florets – approximately 1 head
2 tablespoon extra virgin olive oil
6 cloves garlic – minced
2 teaspoon lemon zest – plus a little more, to taste
Sea salt and ground black pepper – to taste
(Find the full recipe and inspiration here at Is a Vegan World After All)