My dear Community,
If you are just joining us, which a lot of you are (hooray!), welcome! I use this space for seasonal updates and farm happenings. About half of the produce that we grow comes from our Buellton location where I live. If you were to take a peek there now you wouldn’t see many vegetables. You’d see a lot of cover crops, which mostly look like grasses, restoring nutrients to our soils. Letting our soils rest and restore and rotating crops is an important part of our farming practices. You’d also see a lot of tree trimmings from our orchards with beautiful fragrant flowers before the fruit set. Jesus Salas, owner of Sunrise Organics in the Santa Barbara County, worked for our farm for over 30 years and I’m so happy to partner with him to fill our CSA boxes this week. Organic farming feels like it needs to be a comraderie these days – working together brings strength to both of our farms.
We’ve hit some road blocks with Loca Vivant Kitchen. We currently don’t have enough to meet their minimum order. They’re looking for other accounts to tag along with us so we can get back up and running ASAP. I’ll keep in touch and let you know as soon as we are accepting orders again. If you’re not familiar, they are an all GF bakery- check out their website and mouth watering offerings here: https://www.loca-vivant.kitchen/
Be good to each other.
CSA Contains:
YELLOW ONIONS from FINLEY FARMS
BRUSSELS SPROUTS
CARROTS
ROMAINE LETTUCE
ITALIAN PARSLEY from SUNRISE ORGANICS
PINK FINGERLING POTATOES from SUNRISE ORGANICS
BABY SPINACH from SUNRISE ORGANICS
RED CHARD
RED BEETS
NAPPA CABBAGE
BIG BOX ADD: CARROTS, RED LEAF LETTUCE, BRUSSELS SPROUTS, FUJI APPLES, GARLIC
JUST the BASICS:
CARROTS
ROMAINE LETTUCE
RED BEETS
BRUSSELS SPROUTS
BABY SPINACH
PINK FINGERLING POTATOES
JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
GREEN CABBAGE
CELERY
FUJI APPLES
ITALIAN PARSLEY
BABY SPINACH
FENNEL
LACINATO KALE
RED CHARD
FRUIT EXPANSION: CLEMENTINES + FUJI APPLES
LETTUCE of the WEEK: RED LEAF LETTUCE
MUSHROOM MIX: WILD HARVESTED CHANTRELLES
Caesar Slaw with Crispy Chicken
(This recipe is for inspiration and looks easily adaptable. The flavors sounded too good to pass up.)
Ingredients:
CRISPY CHICKEN
1 pound boneless, skinless chicken breasts
kosher salt and pepper
2 large eggs, lightly beaten
1 ½ cups seasoned breadcrumbs
⅓ cup finely grated parmesan cheese
3 to 4 tablespoons olive oil
CAESAR SLAW
4 garlic cloves, minced
3 tablespoons greek yogurt
2 tablespoons parmesan cheese
1 tablespoon dijon mustard
2 teaspoons red wine vinegar
1 teaspoon anchovy paste (possible to sub tamari)
½ lemon, juiced
kosher salt and pepper
⅓ cup olive oil
1 head nappa cabbage
1 small bunch of spinach thinly sliced
½ cup finely grated parmesan cheese
1 tablespoon unsalted butter
1 cup cubed sourdough bread
(Find the full recipe and inspiration here at How Sweet Eats)
Honey Dijon Potato Salad with Bacon {Paleo}
Ingredients:
2 lbs baby red or yellow potatoes or a combo, either halved or quartered depending on their size
2 Tbsp raw honey melted (if solid) or maple syrup
3 Tbsp dijon mustard
2 Tbsp fresh lemon juice or white vinegar
3 Tbsp avocado oil
Sea salt and black pepper to taste
3 hard-boiled eggs chopped*
6 slices bacon cooked until crisp and crumbled
1/2 medium onion diced
1/4 cup fresh parsley chopped
(Find he full recipe and inspiration here at Paleo Running Momma)
Roasted Beet Salad with Orange Tahini Dressing
Ingredients:
4 large beets or 5 medium
2 tablespoon olive oil
2 tablespoon crumbled feta cheese
2 tablespoon chopped shelled pistachios
2 leaves fresh mint chopped
Orange Tahini Dressing:
1 tablespoon tahini
1 ½ tablespoon freshly squeezed orange juice
2 tablespoon olive oil
½ teaspoon salt
(Find the full recipe and inspiration here at Wholy Tasteful)
Tuscan Soup With White Beans
Ingredients:
1 bulb fennel
2 bunches Tuscan kale or other dark leafy greens (Swiss chard, spinach, mustard greens)
2 15-ounce cans cannellini beans
2 tablespoons olive oil
2 28-ounce cans diced tomatoes (San Marzano, if possible)
4 cups vegetable broth (or canned broth)
2 cups water
½ teaspoon red pepper flakes
1 teaspoon dried basil
½ teaspoon smoked paprika
1 teaspoon kosher salt
Pecorino cheese to garnish (optional)
(Find the full recipe and inspiration here at A Couple Cooks)