Week of January 18th

My dear Community,

It’s been quite a week on and off the farm. There’s nothing like a good rainstorm to help me assess the weakest links in my outdoor projects. Mother nature has been nothing short of awe inspiring this week as the Santa Ynez river rose to claim anything in her path. We lost a lot of compost and wood piles, and the roads are left in shambles. Cows were caught off guard and were swept away and carried off down to the neighbors. With luck we were able to recover them. I’m returning to the CSA boxes this week with a newfound appreciation. It’s easy to forget how fortunate we are to have this program, along with our farmers markets all year long.

Happy Martin Luther King Day. So many of his quotes inspire and remind me daily that we’re all united. One of my favorites is, “Darkness cannot drive out darkness; only light can do that. Hate cannot drive out hate; only love can do that.” They remind me that no matter the challenge ahead, people before me have paved the way so I can be where I am today. Regardless of where you’re from, political views you embody or religious beliefs you follow, we are all interconnected on this planet in this short life we are gifted.

We now have offerings from Loca Vivant Bakery, a dedicated Gluten Free bakery. If you’d like to subscribe to our weekly bread reminder, just shoot me an email. It will include rotating seasonal offerings like the lemon, thyme, goat cheese and walnut scone offered now. All orders must be placed by Sunday at midnight. If you placed an order last week it remains active for this week. Please email me with any questions or changes.

Be good to each other.

CSA Contains:
WHITE CAULIFLOWER
GREEN CABBAGE
CARROTS
FUJI APPLES
BIG SPINACH
SWEET POTATOES
LEEKS
ROMAINE LETTUCE
BRUSSELS SPROUTS
ITALIAN PARSLEY
BIG ADD: CARROTS, BRUSSELS SPROUTS, SATSUMA TANGERINES, RED BUTTER LETTUCE, LACINATO KALE

JUST the BASICS:
CARROTS
ROMAINE LETTUCE
BRUSSELS SPROUTS
BUNCHED SPINACH
FUJI APPLES
WHITE CAULIFLOWER

JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
GREEN CABBAGE
CELERY
RED BEETS
FUJI APPLES
CILANTRO
BUNCHED SPINACH
FENNEL
LACINATO KALE

FRUIT EXPANSION: Satsuma Tangerines + Asian Pears
LETTUCE of the WEEK: Red Butter
MUSHROOM MIX: Wild Harvested Chantrelle Mushrooms

Roasted Cauliflower Enchiladas

Ingredients:
1 batch basic roasted cauliflower (recipe inside)
1 batch red enchilada sauce
7–8 large flour tortillas
2 (15-ounce) cans pinto beans, rinsed and drained
1 (8-ounce) bag shredded cheese (Recommended either a Mexican blend or Pepperjack)
toppings: lots of sliced avocado, chopped fresh cilantro, crumbled queso fresco, pepitas, or whatever else sounds good!
(Find the full recipe and inspiration here at Gimmie Some Oven)

Creamy Brussels Sprouts and Leeks

Ingredients:
1 lbs leeks
1 lbs brussels sprouts
3 Tbs butter
3 Tbs olive oil
1/2 cup sour cream
1 tsp cumin
4 garlic cloves
1/2 cup Parmesan cheese + more for topping
(Find the full recipe and inspiration here at Viktorias Table)

Roasted Sweet Potato Salad

Ingredients:
10 cups sweet potatoes, about 3 large, chopped evenly into bite-size chunks
1 Tablespoon avocado or olive oil
1 teaspoon sea salt
4 ounces baby spinach, chopped
1/2 cup red onion, chopped very small
2 Tablespoons apple cider vinegar
2 Tablespoons lemon juice
1/3 cup dried cranberries
1 avocado, chopped in chunks
1/2 teaspoon sea salt
ground black pepper, to taste
1-2 Tablespoons hemp seeds, optional
(Find the full recipe and inspiration here at Eating Bird Food)

Salsa Chicken and Cauliflower Rice Skillet

Ingredients:
1 tablespoon olive oil
1 pound boneless skinless chicken breasts
1 tablespoon chili powder
1 1/2 teaspoons cumin
1 teaspoon smoked paprika
Kosher salt and fresh ground black pepper to taste
24 ounces cauliflower rice, fresh or frozen
2 green onions, sliced thin
2 cloves of garlic, grated or minced
4 ounce can diced green chiles
1/2 cup canned black beans, rinsed and drained
1/4 cup chopped cilantro
1 cup salsa, plus extra for spooning on top of the chicken
1/2 cup shredded cheddar or Monterey Jack cheese
(Find the full recipe and inspiration here at Recipe Runner)

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