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Week of January 26th

My dear Community,

Our satsuma tangerine season abruptly came to an end. The heavy rains destroyed much of the crop that was supposed to carry us into February. I’ve had a really difficult time sourcing local fruit from our usual suppliers this year due to climate conditions. We do have a little bit available in our CSA store if you need a fruit boost.

It’s still pretty slow on the farm. Frost-covered mornings in Buellton make picking impossible until the sun warms things up. We were fortunate enough to come upon a crop of tomatoes this week for our boxes. They’re tucked away in a warmer greenhouse in the more temperate Goleta climate. Some of the best places to live also happen to be the best climates to produce food all year round. That’s why it’s so important to preserve and nourish what’s left of our farmlands.

We’ve added a few extra recipes below for kohlrabi. A naturally sweeter member of the Brassica family, it can be peeled and eaten raw, chopped, roasted and mashed or baked into fries. The leaves are also entirely edible. Chiffonade them finely and toss them in a vinaigrette, or give them a rough chop and either steam or sauté them, as you would collard greens or kale. Kohlrabi is versatile and high in calcium, magnesium, vitamin B6, potassium, vitamin C and fiber.

Be good to each other.

CSA Contains:
CARROTS
RED LEAF LETTUCE
GREEN KOHLRABI
BUNCHED SPINACH
LACINATO
BUTTERNUT SQUASH
RED TOMATOES
FENNEL
LEEKS
BRUSSEL SPROUTS
BIG BOX ADD: BRUSSELS SPROUTS, CABBAGE, GREEN LEAF LETTUCE, CARROTS, ROMANESCO CAULIFLOWER

JUST the BASICS:
BUNCHED SPINACH
RED LEAF LETTUCE
CARROTS
BUTTERNUT SQUASH
LEEKS
BRUSSEL SPROUTS

JUICE FEAST:
CARROTS
LACINATO KALE
GREEN CABBAGE
FENNEL
CELERY
BUNCHED SPINACH
FUJI APPLE
EUREKA LEMONS
ITALIAN PARSLEY

FRUIT EXPANSION: MURCOTT TANGERINES and FUJI APPLES
LETTUCE of the WEEK: GREEN LEAF
MUSHROOM MIX: BLACK KING and YELLOW OYSTERS

Butternut Squash Salad with Whole30 Poppy Seed Dressing

Ingredients:
poppy seed dressing:
3 Medjool dates softened
1/4 cup apple cider vinegar
3 Tbsp almond milk unsweetened
1/2 tsp stone ground mustard
1/2 tsp onion powder
1/2 tsp fine sea salt
1/2 cup avocado oil or light flavored olive oil
1/2 Tbsp poppy seeds
salad:
5 cups butternut squash peeled and cubed to 3/4” pieces
1 1/2 Tbsp avocado oil + sea salt for roasting
4 cups kale chopped
1 Tbsp avocado oil + sea salt, for massaging
2 cups Brussels sprouts shredded
1 1/2 cups pecan halves
1 tsp coconut oil + sea salt, to taste, for toasting
1/2 cup dried cranberries fruit-sweetened for Whole30
1 large apple or 2 small, diced
(Find the full recipe and directions here at Paleo Running Mommma)

Simple Kohlrabi with Pistacios and Sage

Ingredients:
2 tablespoons unsalted butter
1 clove garlic, minced
2 pounds kohlrabi, peeled and cut into 3/4-inch cubes (about 5 cups cubes)
1 teaspoon coarse kosher salt
Freshly ground black or white pepper to taste
2 tablespoons water, or more as needed
1 tablespoon chopped fresh sage
3 tablespoons chopped salted roasted pistachios
(Find the full recipe and directions here at Healthy Seasonal Recipes)

Turmeric Roasted Fennel, Chickpeas and Kale Salad

Ingredients:
1 fennel bulb
1 can chickpeas (1 1/2 cup)
3 garlic cloves, halved
1tsp turmeric
sea salt
2tbsp olive oil
large bunch of curly kale
fresh coriander to garnish, optional
DRESSING:
1tsp fresh ginger, peeled and grated
2tbsp olive oil
1/4 lemon, juice
pinch of sea salt
(Find the full recipe and inspiration here at Nirvana Cakery
)

Roasted Kohlrabi Steak with Mushroom Sauce

Ingredients:
2 medium kohlrabi – green or purple
1 tablespoon olive oil
Sea salt – to taste
Black pepper – to taste
For the mushroom sauce:
1 tablespoon olive oil
1 tablespoon butter
2 cups baby bella mushrooms – ~8 ounces, sliced
3 cloves garlic – pressed or minced
1 tablespoon fresh thyme
1 tablespoon fresh rosemary – chopped
1 cup vegetable broth
(Find the full recipe and inspiration here at Its a Vegan World After All)

Kohlrabi Slaw

Ingredients:
1/4 cup extra-virgin olive oil or hazelnut oil
1 tablespoon apple cider vinegar
2 teaspoons honey
1 teaspoon whole grain mustard
1/2 teaspoon fine sea salt
1 large apple, cored and cut into matchsticks
1 medium kohlrabi, peeled and cut into matchsticks
1/4 cup thinly sliced red onion
1/4 cup toasted chopped hazelnuts
1/4 cup finely chopped parsley, more for garnish
Freshly ground black pepper
(Find the full recipe and inspiration here at Love and Lemons)