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Week of July 27th

My dear Community,

Looking at the harvest list this week tells me we’re in full swing of summer. The box is bursting with colors, flavors and sweetness. We spent the weekend and are continuing to harvest peaches today. We’re putting extra peaches in your box as some inevitably get damaged in transport. Believe me when I say we do everything to prevent it. After pruning the trees during the winter, thinning the peach buds in the early summer and harvesting them for you this week – it’s important to us they get to you in great condition. Strawberries are slowing down as the weather heats up, but that means melons and raspberries are in the near future.

As packaged and processed foods hit an all-time high in popularity. Consumption of ultra-processed foods has increased over the past two decades across nearly all segments of the U.S. population, according to a new study by researchers at NYU School of Global Public Health. Being able to distribute this box of whole foods is more important to me than ever. I didn’t grow up on this or any farm. I found out about John Givens produce about 12 years ago and was blown away by how good vegetables can actually taste. I kind of felt tricked by grocery stores that imported produce and let it sit on the shelves for weeks in plastic wrap before I got it home. I grew up in Germany, but because my father worked for the government, my mom mostly shopped in the American stores that imported a lot of the food. Eating vegetables felt painful and usually had to be coated with sauce or dressing to go down. When I went to college, I pretty much gave up vegetables altogether. Living on a diet of fruit roll ups, rotisserie chicken and other convenience foods was pretty standard. With high stress and low nutrition, I found myself regularly sick and figured that was just my baseline. Transitioning to a whole foods diet didn’t happen overnight and I still allow for a few guilty pleasures. But being able to eat a variety of vegetables, especially things I wouldn’t normally purchase at the store has really uplifted my life. I have perspective on good health and feel like I bounce back a lot quicker when I get sick. I hope you experience a similar feeling from these foods. There’s obviously a whole lot more that goes into health than just nutrition, but it’s sure a big piece. “Let thy food be thy medicine and thy medicine be thy food.” – often attributed to Hippocrates, regardless, it’s a quote that has stood the test of time.

CSA Contains:
STRAWBERRIES
BI-COLORED SWEET CORN (there might be a worm inside. just toss it in your garden, cut off any bad spot and enjoy the rest!)
BLACKBERRIES
CARROTS
MOUNTAIN MAGIC TOMATOES
HEIRLOOM TOMATOES
GREEN LEAF LETTUCE
SWEET MINI PEPPERS
DELICATA SQUASH
PEACHES (YELLOW or WHITE)
BIG BOX ADD: RED LEAF LETTUCE, STRAWBERRIES, LACINATO KALE, MOUNTAIN MAGIC TOMATOES, CUCUMBERS

JUST the BASICS:
CARROTS
GREEN LEAF LETTUCE
STRAWBERRIES
HEIRLOOM TOMATOES
PEACHES (YELLOW or WHITE)
BI COLORED SWEET CORN *see note above

JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
LACINATO KALE
CELERY
PARSLEY/MINT
STRAWBERRIES
CUCUMBERS
BLACKBERRIES
NAVEL ORANGES/LIMES

FRUIT EXPANSION: PEACHES + BLACKBERRIES
LETTUCE of the WEEK: RED LEAF
MUSHROOM MIX: Picked fresh from Golden State Papaya here in Goleta

Parmesan Crusted Delicata Squash Rings

Ingredients:
1 small delicata squash
1 egg
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1 cup grated Parmesan cheese
sprinkle of dried basil
sprinkle of dried oregano
marinara sauce for serving
(Find the full directions and inspiration here at The Toasted Pine Nut)

Avocado Corn Salad

(Consider adding black beans or cucumbers to this salad)
Ingredients:
1 lb cherry tomatoes, halved or quartered
3 ears of corn, cooked, shucked and cut off the cob
2 avocados, peeled, pitted and sliced
1/2 red onion (medium), thinly sliced
1/4 cup cilantro, chopped (1/2 small bunch)
2 Tbsp extra virgin olive oil
2 to 3 Tbsp lime juice, from 1 to 2 limes
2 garlic cloves, pressed or finely minced
1 tsp sea salt , or 3/4 tsp table salt
1/8 tsp black pepper
(Find the full recipe and inspiration here at Natashas Kitchen)

Peach, Blackberry and Strawberry Fruit Salad with Basil, Lime & Pepper

Ingredients:
4 teaspoons coconut sugar
2 tablespoons chopped fresh basil
½ teaspoon black pepper
3 peaches (about 6 ounces each), halved, pitted, and cut into ½-inch pieces
10 ounces (about 2 cups) blackberries
10 ounces strawberries, hulled and quartered lengthwise (about 2 cups)
1 to 2 tablespoons fresh lime juice
(Find the full recipe and inspiration here at Big Sky Little Kitchen)

Charred Sweet Corn Avocado Cucumber Salad with Feta Mint Dressing

Ingredients:
Salad
2 medium cucumbers (1-1/2 lbs), thinly sliced
1 small red onion, thinly sliced
1 tablespoon salt
5 ears sweet corn, husk and silk removed
1 tablespoon olive oil
2 medium avocados, pit and skin removed and cut into 1-in cubes
Dressing
1/3 cup lemon juice
1 tablespoon Dijon mustard
1 tablespoon honey
1/4 cup olive oil
1/4 cup crumbled feta
2 tablespoons fresh minced mint
Salt and pepper to taste
(Find the full recipe and inspiration here at Whole and Heavenly Oven)

Blackberry, Avocado Smoothie Bowl

Ingredients:
1 cup fresh blackberries
1/2 avocado
1 tbsp raw cacao powder
1/4 cup unsweetened almond milk
1 cup ice
Toppings
1 tsp hemp seed
1 tsp cacao nibs
1/4 tsp raw cacao powder
fresh blackberries
(Find the full recipe and inspiration here at Abras Kitchen)