My dear Community,
As I’ve mentioned, the winter rains really did a number on our fruit orchards this year. While there is still some fruit ripening, it’s a significant drop in what we were expecting. The rains were much needed, but that’s where we are with the peaches and plums this year. I’m hoping to get some into our fruit expansions but we’re sourcing apricots from another farm this week.
I’m constantly reflecting gratefully on our Goleta farm land. While our Buellton farm produces a huge amount of food, our Goleta land feels sacred. There are only a few places in the world that the temperatures don’t freeze all year round. We’ve been eating tomatoes for a month now because of the ability to plant them so early in the year with the temperate climate. The heirlooms in the boxes this week come from our Goleta farm and as the temperatures in Buellton heat up, we’ve just started to transition to picking up there. That means melons and corn are close! I hope you’ve been having a wonderful summer.
Don’t forget to grab a loaf of 100% organic sourdough or seeded sourdough bread here in our store. If you like the bread as much as we do, feel free to stop by during the week and add one to your cart for the following week.
Be good to each other.
CSA Contains:
STRAWBERRIES
CARROTS
HEIRLOOM TOMATOES
LACINATO KALE
ROMAINE LETTUCE
SPAGHETTI SQUASH
LEEKS
CELERY
GREEN ZUCCHINI
PERSIAN CUCUMBERS
BIG ADD: YELLOW CHERRY TOMATOES, BUNCHED SPINACH, STRAWBERRIES, CARROTS, APRICOTS
JUST the BASICS:
CARROTS
ROMAINE LETTUCE
HEIRLOOM TOMATOES
PERSIAN CUCUMBERS
SPAGHETTI SQUASH
STRAWBERRIES
JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
GREEN CABBAGE
CELERY
CUCUMBERS
STRAWBERRIES
CILANTRO
BUNCHED SPINACH
FUJI APPLES
LACINATO KALE
FRUIT EXPANSION: APRICOTS + STRAWBERRIES
LETTUCE of the WEEK: RED LEAF LETTUCE
MUSHROOM MIX: SHIITAKE + OYSTER from WOLFE FARMS
Garlicky Parmesan Zucchini Bake
Ingredients:
4 medium zucchini, chopped into 1 inch pieces
1.5 Tbsps olive oil, or avocado oil
1.5 cups mixed cherry tomatoes, whole
3-4 fresh garlic cloves, minced
1/4 cup fresh parmesan cheese, shredded
1.5 tsp dry Italian seasonings
1/2 tsp. sea salt, or more to taste
1/8 tsp. black pepper
1/4 cup fresh parsley leaves, finely chopped
(Find the full recipe and inspiration here at Clean Food Crush)
Roasted Spaghetti Squash with mushrooms, garlic and sage
Ingredients:
1 small spaghetti squash (about 2 lbs)
1 Tablespoon butter ( optional, or just use olive oil)
2 Tablespoon olive oil
1/2 an onion, chopped
12– 16 ounces sliced mushrooms – cremini, shiitake or chanterelles
4–6 garlic cloves, finely chopped
3 Tablespoons fresh torn sage
salt and pepper to taste
generous pinch nutmeg
1/4 cup grated Romano cheese (or Parmesan) OPTIONAL
(Find the full recipe and inspiration here at Feasting at Home)
Parmesan Pistachio Kale Salad
Ingredients:
2 bunches lacinato kale leaves removed from stems and chopped (sub 1 bunch for romaine)
1/2 tablespoon olive oil
1/4 cup roasted pistachios chopped
1/4 cup shaved parmesan cheese
CREAMY PARMESAN DRESSING
1/2 cup finely grated parmesan cheese
3 tablespoons greek yogurt
1 garlic clove
1 tablespoon freshly snipped chives
1/2 tablespoon dijon mustard
2 teaspoons red wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 lemon juiced
1/2 cup olive oil
(Find the full recipe and inspiration here at How Sweet Eats)
Strawberry Cucumber Salad
Ingredients:
1 pint strawberries, hulled and thinly sliced
1 cucumber, halved and thinly sliced
½ small red onion, thinly sliced
½ c chopped fresh basil
½ c chopped fresh mint
2 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
2 tsp honey, or agave
½ tsp kosher salt
(Find the full recipe and inspiration here at Our Salty Kitchen)
Crunchy Cucumber Carrot Celery Salad
Ingredients:
3 cups carrots, shredded (about 3-4 medium-large carrots)
1.5 cups long English cucumber, diced (about 1/2-2/3 of a cucumber)
1.5 cups celery, diced (about 4 large stalks)
1/2 cup fresh dill, chopped
1/2 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
Salt + pepper, to taste
Lemon Vinaigrette Dressing:
1/4 cup olive oil
1/2 a lemon, juice only
1 Tbsp white wine vinegar
1/2 tsp maple syrup
1/2 tsp dijon mustard
1/2 tsp garlic powder
Salt + pepper, to taste
(Find the full recipe and inspiration here at Walder Wellness)
Grilled Zucchini And Leeks With Herb Dressing
Ingredients:
2 leeks, sliced lengthwise
2 zucchinis, sliced lengthwise
⅓ cup walnuts, toasted and crumbled
¼ cup olive oil
¼ cup fresh flat-leaf parsley, minced
¼ cup fresh cilantro, minced
Juice from 1 lemon
2 garlic cloves, minced
Sea salt and freshly ground black pepper
(Find the full recipe and inspiration here at Paleo Leap)