My dear Community,
I was so happy to see my new flock of chickens and a few ducks arrive last week. The nationwide bird flu crisis late last year that resulted in massive amounts of chickens being slaughtered left grocery store shelves empty of eggs. These kinds of things mainly happen in big commercial production where chickens aren’t being treated properly to begin with. As we order small batches of chickens every year, I was caught off guard when the shipping date was six months out. It ended up working out perfectly though, as we took our time building a new coop, extra fortified for protection from predators, and they can roam around the orchard doing what chickens do best.
Our wet winter turned into a grey spring. It’s hard to complain about the weather on the Central Coast, but we find a way. 😉 I keep finding myself talking about the slow growth of things over the past few months as it’s something John Givens is experiencing difficulty with daily. In an effort to get garlic into your house a little early we’re picking it green this week. This helps us thin out our crop and enjoy some before it’s dried and ready which would be another month. The immature bulb resembles a scallion in size and appearance and is even prepared the same way in meals. As strawberries peak, we’re offering 2 baskets in the regular and large size shares. Enjoy the bounty.
Our strawberry preserves are going into the CSA store starting Thursday and will be available while quantities last. We spent this weekend using a slow, small batch method to create pure strawberry goodness without the addition of pectin. Only strawberries, sugar and lemon go into the batches and extend the season.
Be good to each other.
CSA Contains:
STRAWBERRIES X2
CARROTS
RED LEAF LETTUCE
GREEN ZUCCHINI
BOK CHOI
SUGAR SNAP PEAS from SUNRISE ORGANICS
ITALIAN PARSLEY
GREEN GARLIC
GREEN KALE
BIG ADD: RED TOMATOES, CARROT, ARUGULA, BABY SPINACH, GARNET YAMS
JUST the BASICS:
CARROTS
RED LEAF LETTUCE
SUGAR SNAP PEAS
STRAWBERRY
ZUCCHINI
BOK CHOI
JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
GREEN CABBAGE
BLUEBERRIES
RED BEETS
STRAWBERRIES
ITALIAN PARSLEY
BABY SPINACH
FENNEL
GREEN KALE
FRUIT EXPANSION: BLUEBERRIES + STRAWBERRIES
LETTUCE of the WEEK: RED LEAF LETTUCE
MUSHROOM MIX: SHIITAKE + OYSTER from FAR WEST FUNGI
Zucchini Lasagna (Keto)
Ingreditents:
2 1/2–3 lbs zucchini (3-4 large, 9-inch long- see notes) 16-18 slices, cut to 1/3 inch thick.
olive oil, or spray olive oil
salt and pepper
“Meat” Sauce:
2 teaspoons olive oil
1 onion
4–6 garlic cloves
1/4 teaspoon fennel seeds (optional)
1 1/2 lbs ground lamb, beef, turkey, or use a vegan substitute like Beyond meat, beyond beef crumbles, soy crumbles
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried oregano (or 1 tablespoon fresh)
3 cups marinara sauce (divided)
pinch chili flakes (optional)
8 basil leaves, torn
Ricotta Mixture:
15–16 ounces whole milk ricotta
1 egg
1/8 teaspoon nutmeg
2 ounces pecorino romano – about 1/2 cup grated (divided)
(Find the full recipe and inspiration here at Feasting at Home)
Cashew Chicken with Bok Choi
(I weighed in below with some replacements I’d make in my own kitchen)
Ingredients:
1 cup chicken stock or water
1 tbsp + 2 tbsp cornstarch (divided) Tapioca or Arrowroot flour work too
3 tbsp soy sauce
3 tbsp hoisin sauce (possible to sub in a little honey instead)
6 cloves garlic, minced
8 boneless skinless chicken thighs, cut in bite-sized pieces
1 tbsp vegetable oil (sub avocado oil if possible)
4 baby bok choy, quartered
5 green onions, chopped, green and white parts separated
1 cup raw or roasted cashews
(Find the full recipe and inspiration here at Foodess)
Easy Paleo Strawberry Crisp
Ingredients:
4 cups strawberries, halved
2 tablespoons arrowroot powder (or tapioca starch or cornstarch)
2 teaspoons vanilla extract
1 tablespoons fresh lemon juice
1 tablespoon maple syrup (or honey)
Topping
1 cup almond flour
½ teaspoon fine grain sea salt
3 tablespoons extra virgin coconut oil (or butter)
3 tablespoons maple syrup (or honey)
(Find the full recipe and inspiration here at The Iron You)
Green Garlic Pesto
Ingredients:
6 stalks green garlic (trim and chop the green and white parts)
½ cup parsley leaves
¼ cup pumpkin seeds (lightly toasted in a skillet or microwave)
2 tablespoons nutritional yeast
Juice of 1 lemon
Salt and ground black pepper to taste
¼ cup extra virgin olive oil
(Find the full recipe and inspiration here at Holy Cow Vegan)
Lemon Chicken and Kale {Whole30, Keto, Low FODMAP}
Ingredients:
8 bone-in skin-on chicken thighs
Sea salt and pepper
1 tsp oregano
1 tsp paprika
3 Tbsp ghee or avocado oil use garlic infused oil for low FODMAP
3 cloves garlic minced (omit for low FODMAP)
1 cup broth of choice
2/3 cup full fat coconut milk or coconut cream
2 Tbsp nutritional yeast optional, for flavor
Zest of 1 lemon grated
2 Tbsp fresh lemon juice about 1 lemon
4 cups kale chopped (about 6 oz)
Sea salt and black pepper to taste
1/4 tsp thyme optional
1/4 tsp sage optional
Additional lemon zest and lemon wedges for garnish
(Find the full recipe and inspiration here at Paleo Running Momma)