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Week of June 15th

My dear Community,

The summer produce is flowing in. With hot temperatures in Buellton where most of our fruit is grown, it’s just a matter of time before our CSA boxes and fruit expansions see it filter through. The late freeze here at the end of February killed off a lot of blooms on the trees, but I’m always happy to add in our home-grown peaches, nectarines and plums. I’m starting to see blackberries and raspberries ripen up as well.

I’ll often mention to reinforce to new and long time customers that we need our cardboard boxes returned. Please take special care not to leave them in direct sunlight for extended periods of time and/or rip the box when you are collapsing it. As the price of wax boxes continues to skyrocket we realize the costs of producing things locally and reusing more. You might notice a blue stripe on your CSA box moving forward. That’s how we can keep our boxes separate from the ones they use on the farm.

Your microgreens are coming from the Terrace Foundation. This locally owned business grows fresh produce for low-income seniors and feeds them one hot meal per day in their cafeteria. We’re happy to support a business that takes care of people in our community while getting these tasty, crunchy microgreens that pack a nutritional punch. These tiny greens are a good source of vitamins A, C, E, K, and B6 as well as folate. They pack in iron and protein and healthy fats like omega-3s and omega-6s for brain health. Simply trim off the microgreens (or pull them out whole, root and all) and toss the growing medium in your compost or garden.

Be good to each other.

CSA Contains:
RED LEAF LETTUCE
CARROTS
STRAWBERRIES
CHERRY TOMATOES
ENGLISH CUCUMBERS
GREEN ZUCCHINI
ARUGULA
ENGLISH PEAS (SHELLING)
MICROGREENS (PEA or SUNFLOWER)
BABY SPINACH
BIG BOX ADD: CARROTS, STRAWBERRIES, SUGAR SNAP PEAS, RED BUTTER LETTUCE, SCALLOPINI SQUASH

JUST the BASICS:
CARROTS
RED LEAF LETTUCE
STRAWBERRIES
GREEN ZUCCHINI
ENGLISH PEAS
CHERRY TOMATOES

JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
LACINATO KALE
FENNEL
BABY SPINACH
ITALIAN PARSLEY
STRAWBERRIES
RED BEETS
CUCUMBERS

FRUIT EXPANSION: double STRAWBERRIES
LETTUCE of the WEEK: RED BUTTER
MUSHROOM MIX: Picked fresh from Golden State Papaya here in Goleta

English Pea Salad

Ingredients:
4 slices bacon
4 eggs
4 cups shelled English peas
1/2 cup mayonnaise homemade
1/2 cup red onion diced
1/3 cup fresh dill chopped
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon fine sea salt plus more to taste
1/4 teaspoon freshly ground black pepper plus more to taste
(Find the full recipe and inspiration here at The Sophisticated Caveman)

Chopped Tomato, Onion and Cucumber Salad

Ingredients:
1 long English cucumber or 3 Persian cucumbers, chopped small
1 pound tomatoes, chopped small
1/4 large sweet onion, chopped small (1 cup chopped)
1 cup fresh parsley leaves, chopped
2 tablespoons vinegar, lemon juice or a combination
2 tablespoons extra-virgin olive oil
1 teaspoon Dijon mustard
1/4 teaspoon honey, optional
Salt and fresh ground black pepper
(Find the full recipe and inspiration here at Inspired Taste)

Kalyn’s Favorite Arugula Salad

Ingredients:
DRESSING INGREDIENTS
2 T fresh-squeezed lemon juice
1 tsp. white balsamic vinegar
3 – 4 T extra-virgin olive oil
sea salt and fresh ground black pepper to taste
SALAD:
10 oz. organic baby arugula
1/4 cup coarsely grated best-quality Parmesan cheese (such as Parmigiano Reggiano)
1/4 cup toasted pine nuts (or slivered almonds)
(For the full recipe and inspiration check out Kalyns Kitchen)

Crustless Garden Vegetable Quiche (Gluten Free + Dairy Free)

Ingredients:
2 tbsp ghee or avocado oil, divided (use avocado oil for dairy free)
2 small zucchinis, sliced into thin rounds
1/2 small onion, chopped
2 cloves garlic, minced
3 cups baby spinach
1 and 1/4 cup small tomatoes, sliced into thin slices
1 tbsp fresh basil, minced + extra for garnish
8 eggs
1/4 cup dairy free milk
1/2 tsp salt
fresh ground pepper to taste
(Find the full recipe and directions here at Savory Lotus)

Poached Eggs Over Avocado & Smoked Salmon

Ingredients:
1 tablespoon white vinegar
2 cups microgreens
1 meyer lemon or regular lemons
8 ounces smoked salmon
1 Hass avocado
4 large eggs
coarse salt & freshly ground black pepper to taste
(Find the full recipe and directions here at Cookin Canuk)