My dear Community,
This week feels like the peak of winter for me with the greatest diurnal shifts. The temperatures have been cold enough where plants aren’t growing at the speed we’re used to picking them at. We’re coming up short on so many things this week it was a challenge to fill the boxes. I’ve been enjoying using vegetables I might not otherwise buy if I was shopping for them. This past week I made tacos using napa cabbage leaves for the shells and roasted butternut squash and brussels and covered them with cilantro and spinach pesto. I made a salad with red leaf lettuce, grated carrots, nuts, seeds and homemade sauerkraut topped with my favorite dressing of olive oil, apple cider vinegar, mustard and maple syrup. I added a few hard boiled eggs mashed with avocado for some good fat and protein. I’ll have some short videos up on Instagram soon to help inspire you if you get stuck on how to use something in the box.
I’m constantly blanketed in a feeling of gratitude for soil and organic farming. The connection between healthy soils and healthy bodies seems indisputable at this point. If our earth is being taken care of then we reap the direct benefits. Practices like crop rotation, composting and cover crops are a few things that come to mind for keeping our soils alive, diverse and healthy. Also working the land by hand instead of using chemical fertilizers, pesticides and machines helps biodiversity in the soils stay alive which may be linked to the diverse spectrum of billions of bacteria in our gut. THANK YOU for choosing local organic produce and being a part of what we do.
Be good to each other.
CSA Contains:
CARROTS
RED LEAF LETTUCE
BABY SPINACH
GARNET YAMS from DOREVA PRODUCE
CELERY
LACINATO KALE
YELLOW ONIONS from SUNRISE ORGANICS
WHITE CAULIFLOWER
GREEN KOHLRABI
BROCCOLI CROWNS from RUNDLE FARMS
BIG BOX ADD: PURPLE BRUSSELS SPROUTS from WILLOW ROSE, ROMAINE LETTUCE, CARROTS, GREEN CABBAGE, SATSUMA TANGERINES
JUST the BASICS:
CARROTS
RED LEAF LETTUCE
BABY SPINACH
WHITE CAULIFLOWER
YELLOW ONIONS
GARNET YAMS
JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
LACINATO KALE
FENNEL
GREEN CABBAGE
CELERY
BABY SPINACH
COSMIC CRISP APPLES
SATSUMA TANGERINES
CILANTRO
FRUIT EXPANSION: COSMIC CRISP APPLES and SATSUMA TANGERINES
LETTUCE of the WEEK: ROMAINE
MUSHROOM MIX: will update – coming from our local growers
Roasted Broccoli + Kohlrabi Salad with Cashew-Ginger Sauce
Ingredients:
1 pound of broccoli, cut into florets
1-2 medium-sized kohlrabi, tough stems removed and cut into 1 inch chunks
1 Tablespoon sesame oil
1/4 cup toasted cashews
1/2 cup minced cilantro or parsley for serving
For the sauce:
1/2 cup raw cashews (no need to soak)
1 Tablespoon minced fresh ginger
1/4 cup rice wine vinegar (or white wine vinegar)
1/4 cup pure maple syrup
1/4 cup soy sauce or tamari sauce
1/4 teaspoon crushed red pepper flakes (more or less depending on spice preference)
2-4 Tablespoons water
(Find the full recipe and inspiration here at Dishing Up the Dirt)
Sweet Kohlrabi Slaw
Ingredients:
2 medium kohlrabi bulbs, peeled
1 apple, cored and peeled
2 medium carrots, peeled
2 tbsp. olive oil
Zest and juice from 1 lemon
1/3 cup raisins
2 tbsp. chopped fresh cilantro
1 tsp. sea salt
1/2 tsp. ground pepper
(Find the full recipe and directions here at Primal Peak)
Kohlrabi Fries
Ingredients:
3 kohlrabis, washed and pat dried
2 Tbsps avocado or olive oil
1 tsp chili powder
tsp garlic powder
1/4 tsp freshly ground black pepper, or to taste
1/2 tsp sea salt, or to taste
(Find the full recipe and inspiration here at Clean Food Crush)
Sweet Potato Hash with Kale and Bacon {Paleo, Whole30}
Ingredients:
2 small-medium sweet potatoes scrubbed (or peeled, if preferred) and cut into small cubes, about 1/2” thick. About 3 cups cubes sweet potatoes
1 small onion chopped (optional)
8 slices nitrate free bacon sugar free for Whole30, cut into 1” pieces
2 Tbsp ghee or coconut oil, or other cooking fat for sweet potatoes
4 cups kale roughly chopped (about 5-6 oz)
4 large eggs room temp
Sea salt and pepper plus additional desired seasonings to taste (primal palate breakfast blend, smoked paprika, taco seasoning, etc)
Thinly sliced green onion for garnish
(Find the full recipe and inspiration here at Paleo Running Momma)
Cauliflower Mushroom Rice
Ingredients:
Mushrooms
16 ounces Cremini Mushrooms, (or try out our mushroom mix with mushrooms grown here in Goleta)
1 teaspoon Garlic Powder
1 teaspoon Dried Italian Seasoning
2 Garlic Cloves, (grated)
2 Tablespoons Melted Ghee, (or olive/avocado for vegan)
Fresh Cracked Pepper
Cauliflower Rice
1 Tablespoon Ghee, (or olive/avocado for vegan)
4 Cups Riced Cauliflower*, (16oz)
1/2 Cup Unsweetened Almond Milk
1/4 Cup Chopped Fresh Parsley
Salt/Pepper to taste
(Find the full recipe and inspiration here at Wonky Wonderful)