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Week of June 2nd

My dear community,

I’m always looking for ways to make a wider range of products available to the community. It’s why we started raising free range chickens for organic eggs and planted an orchard for organic fruit. Now we’re happy to offer a meat option as well. We teamed up with a friend who owns Native Pastures in the Santa Ynez Valley. They use organic practices with free range cows, pigs and chickens (for eggs) that are finished on organic grain. While they have their own CSA boxes through their website, we’ve teamed up to offer three smaller packages that can be added on as a subscription to your veggie box. As we move through this new project I’m open and available to all questions and feedback you have. We will have a FAQ section on our website to help navigate through this process. While we understand this isn’t for everyone, we are happy to make a great local meat source available to those for whom it is while maintaining alignment with our philosophies and practices.

Be good to each other.

CSA Contains:
CARROTS
CROOKNECK SQUASH
SPINACH (baby or bunched)
RED LEAF LETTUCE
STRAWBERRIES
CUCUMBERS
RED TOMATOES
HASS AVOCADOS
GREEN BEANS
LEEKS
BIG BOX ADD: double SUGAR SNAP PEAS, BLUEBERRIES, CARROTS, LACINATO KALE

Just the Basics:
CARROTS
CROOKNECK SQUASH
RED LEAF LETTUCE
STRAWBERRIES
CUCUMBERS
RED TOMATOES

JUICE FEAST:
CARROTS
SPINACH
STRAWBERRIES
BLUEBERRIES
CUCUMBERS
HASS AVOCADOS
LACINATO KALE
ITALIAN PARSLEY
ROMAINE LETTUCE

FRUIT EXPANSION: BLUEBERRIES from WHITNEY RANCH and STRAWBERRIES
LETTUCE OF THE WEEK: ROMAINE

Sautéed Yellow Squash

(I feel like chopped leeks would work so well in this recipe. Just a thought!)
Ingredients:
3 yellow squash
Extra virgin olive oil, for drizzling
Fresh basil & thyme for garnish, optional
Herb oil
1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
1 small garlic clove, grated
2 tablespoons parsley, finely chopped
¼ teaspoon sea salt
Freshly ground black pepper
Bread Crumb Topping
¼ cup panko bread crumbs
¼ cup Vegan Parmesan
1 tablespoon chopped parsley
¼ to ½ teaspoon sea salt
pinch of red pepper flakes, optional
(Find the full recipe and directions here at Love and Lemons)

Avocado Spinach Hummus

Ingredients:
2 1/2 cups can chickpeas
1 1/2 cups fresh spinach
1 ripe Avocado
1 lemon
1 tsp salt
3 tbsp olive oil
3 tbsp water
2 tbsp Tahin
1 garlic glove
1/2 tsp Cumin
1/2 tsp pepper
(Find the full recipe and inspiration here at Flowers in the Salad)

Hot or Cold Thai Carrot Coconut Lemongrass Soup

Ingredients:
1 tablespoon olive oil
1 white or yellow onion chopped (sub leek)
3 cloves garlic chopped
1 tablespoon ginger minced
2 tablespoons red Thai curry paste
2 tablespoons tamari or soy sauce
3 cups low sodium vegetable broth
1 14- ounce can light coconut milk
1 3/4 pounds trimmed peeled, and chopped carrots (about 6-7 cups, or 8-9 large carrots)
2 stalks lemongrass tough outer layers remove and pounded with a rolling pin or mallet to release essential oils (substitute 2 teaspoons lime zest)
Dash crushed red pepper flakes
Juice of 1 lime
(Find the full recipe and inspiration here at The Full Helping)

Greek Cucumber Tzatziki Bowl

Ingredients:
4 cups kale, divided (I used purple and green curly kale) – sub spinach
1 cup white cannelini beans, divided (or chickpeas)
1.5 cups cooked quinoa, divided
6 thick slices of english cucumber, divided
sliced green olives (or any olive)
extra fresh dill, for topping
CUCUMBER DILL TZATZIKI SAUCE
1/2 cup tahini
1/4 cup filtered water
1/2 lemon, juiced
1/2 cup fresh dill, stems are fine to include
1/2 cup chopped english cucumber
1/3–1/2 jalapeño (or more or less, to taste; optional)
1 tablespoon chopped shallot (or green onion)
1/2 teaspoon maple syrup
1/2 teaspoon sea salt + 1/4 teaspoon pepper
1/4 teaspoon minced garlic (or more, to taste)
(Find the full recipe and directions here at The Glowing Fridge)