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Week of June 29th

My dear Community,

We’ve been partnered with Deux bakery for over 6 years. It was love at first loaf, as one CSA member so eloquently put it. I’ve watched Wendy and Maury, the owners, take their passion from home and create a thriving business. At this time they are stepping down to retire which feels so bittersweet to me. The bakery is changing its structure and no longer offering wholesale products. This will be the last week we will be offering Deux Bakery products in our CSA boxes, but you can still visit them on Reddick St. on the eastside. We’ve reached out to Oat Bakery in Santa Barbara and are awaiting their response to see if they have the capability to expand their wholesale program to accommodate us. I’ve also considered Bob’s Well Bread, but the logistics are a bit tricky. If you have an idea, please send it our way. We’re looking for a local, organic bakery so we can pick up bread fresh on CSA delivery day.

I hope everyone is enjoying summertime so far. It’s been HOT in Buellton (at least 90 degrees this past week). Those kinds of temperatures make me respect our farm workers even more. They don’t seem to waver a bit as temperatures change, showing up 6+ days a week. I have deep gratitude for the work that is done on the farm. I spent most of my 20s in an office environment, so coming to the farm has been such a shift for me in every manner. It’s a different kind of work for me – a work from my heart. A job that has me going seven days a week but at the same time it doesn’t always feel like work. It’s a passion to encourage people to grow their own food and let us be their back up garden. I’m dedicated to making sure people know that organic fruits and veggies are a foundation of good health. Thanks for being a part of what we do. It means everything.

A weekly reminder to practice box etiquette. Please make sure to return your boxes as often as possible. Do not let them sit out in direct sunlight as this will melt the wax off the boxes. Please do not rip them when you break them down or they are trash. If you need any help breaking down your boxes please visit our website here.

Be good to each other.

CSA Contains:
ROMANESCO CAULIFLOWER
BROCCOLI
STRAWBERRIES
CHERRY TOMATOES
CARROTS
RED LEAF LETTUCE
GREEN ZUCCHINI
GREEN BEANS
ENGLISH CUCUMBERS
RED ONIONS
BIG BOX ADD: RED BUTTER LETTUCE, CARROTS, STRAWBERRIES, HEIRLOOM TOMATOES, MIXED POTATOES

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

JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
LACINATO KALE x2
STRAWBERRIES
CUCUMBERS
CILANTRO/MINT
LIMES
BEETS
BLACKBERRIES

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

Romanesco with Hazelnuts and Crispy Bits

Ingredients:
1 medium head of Romanesco or cauliflower (about 2 lb.), trimmed
Kosher salt
2 Tbsp. extra-virgin olive oil, plus more for drizzling
2 Tbsp. unsalted butter
¼ cup skin-on or blanched hazelnuts, coarsely chopped
2 garlic cloves, thinly sliced
½ cup chopped parsley
2 tsp. white wine vinegar
Flaky sea salt
Lemon wedges (for serving)
(Find the full recipe and inspiration here at Bon Appetit)

Ginger Cashew Chicken Stir Fry with Coconut Cauliflower Rice

Ingredients:
For the cauliflower rice:
½ tablespoon coconut oil
1 head of cauliflower
Salt and pepper, to taste
For the sauce:
3 tablespoons cashew butter (or sub peanut butter, almond butter or tahini)
3 tablespoons coconut aminos or low sodium soy sauce
1 tablespoon freshly grated ginger
2 cloves garlic, minced
3 tablespoons warm water, to thin the sauce
If you like it spicy: add a few shakes of red pepper flakes or a dash of cayenne pepper
For the stir fry:
1 tablespoon coconut oil, divided
1 pound boneless skinless chicken breast, cut into bite sized pieces
Freshly ground salt and pepper
2 cloves garlic, minced
1 bunch green onions, thinly sliced (green and white parts divided)
1 red onion or yellow onion, chopped into big chunks
1 medium head broccoli, cut into florets
1 red bell pepper, julienned (sub green beans)
1 large carrot, shredded
(Find the full recipe and inspiration here at Ambitious Kitchen)

Loaded Taco Zucchini Boats (Paleo, Whole30)

Ingredients:
3 medium sized zucchini
1 pound ground beef or ground turkey
1/2 red onion, diced
2 garlic cloves, minced
1 4-ounce can diced green chiles
1 cup mild salsa

Taco seasoning:
1 1/2 tablespoons chili powder
1/2 tablespoon cumin
1/2 tablespoon paprika
1 teaspoon oregano
1 teaspoon onion powder
1 1/2 teaspoons garlic powder
1/2 teaspoon red pepper flakes
1 teaspoon sea salt

Toppings:
avocado oil mayo (Primal Kitchen)
diced tomatoes
diced red onion
fresh chopped cilantro
diced avocado
sliced radishes
hot sauce
(Find the full recipe and inspiration here at The Healthy Consultant)

Avocado Salad with Tomatoes, Mozzarella, Basil Pesto

Ingredients:
Avocado Salad Ingredients:
½ pound red cherry tomatoes or grape tomatoes, halved
½ pound yellow cherry tomatoes or grape tomatoes, halved
2 avocados , diced
1 cucumber , sliced
⅓ cup red onion , diced
8 ounces small fresh mozzarella cheese balls
Salad Dressing:
¼ cup basil pesto
1 tablespoon lemon juice
salt and pepper to taste
(Find the full recipe and inspiration here at Julias Album)