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Week of January 6th

My dear community,

Happy 2021 everybody. 2020 was definitely a blurry mess, but here we are ready to welcome the new year. While we took a little break over the past two weeks I feel like the veggies did too. The cold weather and short days keeps them from getting big enough to pick. We are on the verge of a big cauliflower crop though, and I’m looking forward to having it in the boxes in the next few weeks. I drove up to Avila to grab a few pallets of freshly picked Fuji apples from Gopher Glenn Organics and I’m working on sourcing local tangerines for the upcoming weeks. The local orchard we source from a lot was sold and I had to make sure we can still have fruit in the future. I’m working on gathering more recipes and sharing on Instagram. Please continue to share with our community what you are doing with your CSA boxes so we can encourage new ideas by using the hashtag #somethinggoodorganics or tagging us @somethinggoodorganics.

Through your feedback, we’ve launched a new smaller box called our Basics Box. While we love loading up your fridge to the max and encouraging a plant based diet, we understand various household sizes vary and so do personal preferences. Our Basic Box will contain 6 items and the contents will be listed weekly along with the other boxes on our blog, as always. For reference, a regular box has 10 items and a large, 15. If this sounds like the best option for you, log into your account at www.farmigo.com/account/somethinggoodorganics, click on the “change” button next to your subscription and toggle between the sizes with at least 3 days advance notice.

Do you make new year’s resolutions? Intentions? Or have other January traditions? I have an annual word. Resilience is my word for 2021. I hope by setting this as my intention it will help ground me in my decision making and goal setting for the year. If there’s anything I’ve learned from 2020, it’s that anything can be done if we rally together.

With connective intention.

CSA Contains:
CARROTS
BABY SPINACH
LACINATO KALE
RED LEAF LETTUCE
BROCCOLI from SUNRISE ORGANICS
RED BEETS
FUJI APPLES from GOPHER GLEN ORGANIC APPLE FARM
SATSUMA TANGERINES from HEATH RANCH
CELERY
ROMANESCO CAULIFLOWER
BIG BOX: GREEN CABBAGE, CILANTRO, ROMAINE LETTUCE, CARROTS, HASS AVOCADOS

FRUIT EXPANSION: SATSUMA TANGERINES from HEATH RANCH and FUJI APPLES from GOPHER GLEN ORGANIC APPLE FARM
Lettuce of the Week: Romaine Lettuce

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

BASICS BOX:
CAULIFLOWER
CARROTS
BUNCHED SPINACH
SATSUMA TANGERINES
ROMAINE LETTUCE
HASS AVOCADOS

Ground Turkey Bowls with Cabbage Rice

(Don’t eat meat? May I suggest tempeh? Don’t have zucchini? Me neither. I was thinking of subbing carrots or beets.)
Ingredients:
FOR THE TURKEY:
2 Tbsp avocado oil
1 small yellow onion diced
1 apple peeled and cored
5 cloves garlic minced
2 cups mushrooms chopped
1 lb ground turkey
2 zucchini squash chopped
2 tsp dried oregano
1 tsp ground ginger
1 tsp sea salt to taste
4 cups baby spinach
FOR THE CABBAGE RICE:
2 Tbsp avocado oil
1 large head green cabbage grated
1/2 tsp sea salt to taste
(Find the full recipe and directions here at The Roasted Root)

Paleo Beet Salad with Cabbage and Pecans (Whole30, Vegan)

Ingredients:
1 lb beets about 4 small
4 cups thinly sliced cabbage about 1/2 medium head
1/3 cup raw pecans
Chopped green onions for garnish
Balsamic Vinaigrette
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 tbsp dijon mustard
1/4 tsp sea salt
1/8 tsp ground black pepper
1 garlic clove minced
(Find the full recipe and directions here at What Great Grandma Ate)

“Cheesy” Paleo Broccoli Casserole

Ingredients:
2 lbs broccoli florets about 8 cups, fresh or frozen
1 tbsp coconut oil
1 onion chopped
4 garlic cloves minced
Parsley flakes for garnish
“Cheese” Sauce
1 1/2 cup full-fat coconut milk
1 cup raw cashews
3/4 cup nutritional yeast
1/3 cup apple cider vinegar
2 tbsp dijon mustard
1 tsp onion powder
2 tsp sea salt
1/2 tsp ground black pepper
1/2 tsp smoked paprika
2 eggs
(Find the full recipe and directions here at What Great Grandma Ate. Which happens to be a very cool blog – check out their other recipes too!)

Celery Salad with Dates, Almonds and Parmesan

Ingredients:
8 long celery stalks, leaves separated and reserved, tough fibers peeled off with a vegetable peeler, sliced on an angle into ¼-inch thick pieces
½ cup raw almonds
4 Medjool dates, pitted and roughly chopped
3 tablespoons fresh lemon juice (from about 1 ½ lemons)
¼ teaspoon red pepper flakes
Sea salt, to taste
Freshly ground black pepper, to taste
2 ounces Parmigiano-Reggiano cheese (I used Parmesan*), shaved into shards with a vegetable peeler (to yield about ⅓ cup)
¼ cup extra-virgin olive oil
(Find the full directions and ingredients here at Cookie and Kate)