My dear Community,
It always takes some time to sink in that it’s actually winter. As tomatoes finally subside, we’ll turn more towards our winter crops as they slowly but surely creep out of the ground into harvestable. We’re lucky to be surrounded by the bounty of California and will also be looking to our neighbors here and there to keep the variety happening.
I’m watching our cover crops take over in Buellton. Cover crops play a crucial role in enhancing the sustainability of our farm during the winter months. We mainly plant oats and vetch and they act as a protective blanket for the soil, preventing erosion and nutrient leaching. The root systems enhance soil structure and microbial activity, promoting a healthy and fertile environment for future crops. This really sets the foundation for not only healthy, but equally delicious crops in the future. Healthy soil is the foundation for good farming.
Please keep in mind that growing brussels sprouts is challenging for us. I’m hoping that they will be mainly bug free, but aphids seem to love them as much as I do. Prepping them takes some patience, because there’s no getting around having to deal with them one at a time. It’s well worth the trouble though, because boy are they good! Think of it as a zen exercise; it makes for a methodical, calming preparation. If aphids are present, simply trim off the areas where you see them, remove more leaves until you’ve reached a layer where they are no longer present or scrub them off. Or do what I do, just cook them up and eat them because they pose no threat and you can’t see them after they are cooked.
Tis the season for chanterelles. You’ll find them in our mushroom mix and you can also order them from our store as well.
Be good to each other.
CS
CSA Contains:
CARROTS
WHITE CAULIFLOWER
BUTTERNUT SQUASH
GARNET YAMS
SATSUMA TANGERINES from GLEN ANNIE ORGANICS
BRUSSELS SPROUTS
RED ONION
BABY SPINACH
RED LEAF LETTUCE
HEIRLOOM TOMATOES
BIG BOX ADD: ROMAINE LETTUCE, CARROTS, SATSUMA TANGERINS, BRUSSEL SPROUTS, EASTER EGG RADISHES
JUST the BASICS:
TANGERINES
CARROTS
BABY SPINACH
RED LEAF LETTUCE
CAULIFLOWER
BRUSSELS SPROUTS
JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
FUJI LADY APPLES
CELERY
FENNEL
BABY SPINACH
LACINATO KALE
ITALIAN PARSLEY
SATSUMA TANGERINES
FRUIT EXPANSION: FUJI LADY APPLES + SATSUMA TANGERINES
LETTUCE of the WEEK: ROMAINE
MUSHROOM MIX: Chanterelle Mushrooms from the hills of the Santa Ynez Valley
Roasted Heirloom Tomato Soup
Ingredients:
2 lb heirloom tomatoes
4 carrots
5-6 whole cloves of garlic, peeled
3 TBSP avocado oil
salt and pepper, to taste
1/2 cup ghee
1 red onion, chopped
32 oz. chicken broth
1/4 c. fresh basil leaves (divided)
1 TBSP fresh thyme
1 tsp dried oregano
Garnish Ideas
Stir in a spoonful of coconut cream
Fresh basil and/or thyme leaves
Sunflower seeds (for a little crunch)
(Find the full recipe and inspiration here at Primal Revolution)
Roasted Cauliflower and Brussels Sprouts Kale Salad
Ingredients:
1 small bunch kale, cleaned well, dried and chopped (sub spinach)
1 cauliflower, cut in florets
1 lb Brussels sprouts, trimmed and cut in half
1 small can chickpeas (we used @edenfoods )
1/4 cup dried cranberries (fruit juice sweetened)
1/4 cup roasted pumpkin seeds
Dressing:
1/4 cup extra virgin olive oil
1 lemon, juiced (around 1/4 a cup)
1 small clove garlic, minced
1 tsp dijon mustard
1 tsp maple syrup or honey
sea salt and pepper
(Find the full recipe and inspiration here at Living Kitchen Wellness)
Sweet Potato Brownies
Ingredients:
1 cup mashed sweet potatoes (roasted is best!)
1 cup creamy almond butter
¼ cup cocoa powder
¼ cup pure maple syrup
½ cup dark chocolate chips
(Find the full recipe and inspiration here at Organically Addison)
Butternut And Cauliflower Casserole
Ingredients:
1 butternut squash, cubed
1 head cauliflower, roughly chopped
2 garlic cloves, minced
¼ cup ghee
½ tsp. paprika
2 tsp. fresh sage, minced
Fresh parsley, minced
Sea salt and freshly ground black pepper
(Find the full recipe and inspiration here at Paleo Leap)
Sweet Potato Crust Quiche
Ingredients:
2 Sweet Potatoes medium size orange, peeled, finely sliced
1 tablespoon Extra Virgin Olive Oil
2 Garlic Clove finely chopped
1 Onion finely chopped
14 oz Frozen Spinach
¼ teaspoon Ground Pepper optional
½ teaspoon Salt
QUICHE EGG BATTER
4 Eggs
¾ cup Unsweetened Coconut Milk or milk of your choice
¼ teaspoon Ground Nutmeg
¼ cup Grated Cheese edam, cheddar, feta
(Find the full recipe and inspiration here at Sweet as Honey)
Paleo Creamed Spinach with Bacon
Ingredients:
4 slices bacon
2 cups cauliflower florets
1/2 cup full fat coconut milk
1/3 cup bone broth or chicken broth or water
2 tsp apple cider vinegar
2 tsp dijon mustard
16 oz spinach fresh or frozen, roughly chopped
1 shallot chopped
4 cloves garlic minced
1/4 tsp sea salt or more to taste
1/4 tsp ground black pepper
(Find the full recipe and inspiration here at What Great Grandma Ate)