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Week of June 20th

My dear Community,

I’m seeing a few melons come out of our greenhouse crops. In my opinion though, they never taste quite as good as when things really start to heat up around here. A quick reminder that eating seasonally is not only going to be the best for your body, but also the most flavorful. One of the special things about John Givens is the varieties he chooses. I hear so many times that crops are selected especially for high yield or longevity for travel, but I am so glad we are able to grow food for nutrition and flavor. It’s just one of the benefits of buying your produce through the CSA program. Sure, we have to pick avocados, peaches and other soft fruit a bit underripe to make it to your house unbruised, but we generally pick produce at peak ripeness.

I’m also constantly thankful for our rich composting program. I pass by it all the time and it’s a daily reminder of how awesome nature is. We take trash elements not only from our farm, but from our community (like horse manure and green waste after making wine) and turn it back into nutrient rich soil. Putting this back into the land not only promotes the health of the soil, which is SO important for the future of farming and the earth as a whole, but it creates delicious healthy food that nurtures the microbiome of our gut in the same manner.

Another friendly reminder to return your boxes and practice box etiquette. Keep your boxes out of the sun, remove your name tag (if there is one), and collapse the box without ripping it.

Be good to each other.

CSA Contains:
RED LEAF LETTUCE
CARROTS
STRAWBERRIES
GREEN ZUCCHINI
ROMANESCO CAULIFLOWER
CUCUMBERS (pickle variety)
LACINATO KALE
GREEN BEANS
ITALIAN PARSLEY
BABY SPINACH
BIG BOX ADD: ROMAINE LETTUCE, STRAWBERRIES, MOUNTAIN MAGIC TOMATOES, EGGPLANT, RED BEETS

JUST the BASICS:
CARROTS
RED LEAF LETTUCE
STRAWBERRIES
GREEN BEANS
ROMANESCO CAULIFLOWER
CUCUMBERS (pickle variety)

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

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

The Best Ever Zucchini and Green Bean Salad

Ingredients:
2 medium zucchinis, sliced into ¼ inch thick rounds
1 pound green beens, trimmed
5 tbsp olive oil
4 tsp apple cider vinegar
1/3 cup chopped parsley
salt, black pepper to taste
(Find the full recipe and inspiration here at Paleo Grubs)

Roasted Romanesco with Seasoned Panko Bread Crumbs

Ingredients:
1 large Romanesco cauliflower about 2lbs
2 Tablespoons extra virgin olive oil
flaky salt and pepper
6 Tablespoons Panko bread crumbs
2 Tablespoons butter
2 Tablespoons Parmesan cheese freshly grated
1 Tablespoon parsley finely minced
(Find the full recipe and inspiration here at Hey Nutrition Lady)

Cauliflower “Rice” Tabbouleh

Ingredients:
½ large head of cauliflower
½ cup finely chopped parsley
½ cup finely chopped mint
4 Roma tomatoes, finely diced
1 English cucumber, finely diced
¼ red onion, finely diced
1 T extra virgin olive oil
2 T lemon juice
Salt and pepper, to taste
(Find the full recipe and inspiration here at Paleo Hacks)

Green Goddess Hummus

Ingredients:
30 oz canned chickpeas (garbanzo beans), drained with liquid reserved (two 15oz cans)
1/3 cup chickpea liquid, or more, as needed
1/2 cup tahini
1/4 cup olive oil
1 cup spinach, moderately packed
1/2 cup roughly chopped parsley or other herbs
2 lemons, juiced
1 green onion, roughly chopped
1 clove garlic
1 teaspoon cumin
1/2 teaspoon salt
(Find the full recipe and inspiration here at Down Shiftology)

Easy Kale Salad With Lemon Dressing

Ingredients:
FOR THE KALE SALAD
2 Bunches dark leafy kale or curly kale (thinly sliced) – about 5-6 cups
1 teaspoon olive oil
kosher salt
black pepper
1/2 cup pistachios or pumpkin seeds
1/2 cup golden raisins or dried cranberries
1/2 cup shredded parmesan cheese
Zest of 1 lemon (about 1 tablespoon)
FOR THE LEMON DRESSING
2 tablespoons fresh lemon juice (about the juice of 2 lemons)
1/4 cup apple cider vinegar
1/4 cup olive oil
1 tablespoon maple syrup or honey
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
(Find the full recipe and inspiration here at Pinch Me Good)