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Week of July 6th

My dear Community,

Happy 4th of July. We’re working hard on the farm today as we start gathering items for the boxes this week. I’ll be picking some of the first stone fruit for our fruit expansions! Hoping to pick it just before it ripens so it makes it to your house safely.

We’ve recently had to discontinue Deux bakery as they transition out of the wholesale business. As I mentioned in our previous blog, the owners stepped down to retire. I spent a day last week exploring new options. A big THANKS to whoever referred me to a spectacular source in Santa Ynez. We will launch our exciting new option in the fall, as the baker is traveling this summer. The bread is made old world style, with organic heirloom whole grain varieties with nourishment in mind. Stay tuned for details and an official launch. 

We’re including a small flat of sunflower sprouts in a lot of the boxes this week. If you’d like to purchase more we have them available in our CSA store. They come from the Terrace Foundation that supports low income seniors by providing one hot meal a day and low cost fresh veggies. They are a community centered organization and it feels great to be able to support them.

Yes another reminder- we want our boxes back! Please make sure to return them as often as possible. Keep them out of direct sunlight. Peel your name tag off (if applicable) and be sure not to tear the box as you collapse it. Check out our website for proper handling.

Be good to each other.

CSA Contains:
STRAWBERRIES
ROMANESCO CAULIFLOWER
GREEN BEANS
CARROTS
BUNCHED SPINACH
ENGLISH CUCUMBERS
ROMAINE LETTUCE
CHERRY TOMATOES
SUNFLOWER MICROGREENS from the TERRACE FOUNDATION
YELLOW ONIONS
BIG BOX ADD: GREEN ZUCCHINI, STRAWBERRIES, BROCCOLI, HEIRLOOM TOMATOES, RED LEAF LETTUCE

JUST the BASICS:
CARROTS
ROMAINE LETTUCE
STRAWBERRIES
GREEN BEANS
CHERRY TOMATOES
BUNCHED SPINACH

JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
LACINATO KALE
BUNCHED SPINACH
CILANTRO
STRAWBERRIES
RED BEETS
CUCUMBERS
BLACKBERRIES
NAVEL ORANGES

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

Whole Roasted Romanesco

Ingredients:
1 head Romanesco
2 tablespoons melted butter or olive oil
1 teaspoon sea salt
(Find the full recipe and inspiration here at Spade and Plow)

Tomato-Green Bean Salad with Chickpeas, Feta & Dill

Ingredients:
1 pound green beans, trimmed
2 tablespoons lemon juice, from 1 small lemon
1 tablespoon red wine vinegar
3 garlic cloves, minced
3 tablespoons extra-virgin olive oil
1-pint cherry tomatoes, mixed colors, halved
2 cups chickpeas, cooked and drained
4 ounces feta, crumbled
2-3 tablespoons fresh dill, chopped
Pinch of dried oregano, for serving
(Find the full recipe and inspiration here at Sutherland Belle)

Grilled Romaine Salad

Ingredients:
For vinaigrette
1 garlic clove, minced
2 tablespoons minced chives plus more for serving
2–1/2 tablespoons white wine vinegar
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup olive oil
For salad
4 heads of romaine
2 slices thick country bread
1/4 cup crumbled blue cheese
1/2 cup cherry tomatoes, halved
(Find the full recipe and inspiration here at The Last Ingredient)

Sunflower Microgreen Guacamole

Ingredients:
2 avocados
Juice of 1/2 lime
1/4 tsp of salt
2/3 cup roughly chopped sunflower shoots
1/4 chopped onion
1/2 Jalepeno, finely chopped (optional for a kick)
(Find the full recipe and inspiration here at Skipping Stone Garden)

Strawberry Cucumber Salad

Ingredients:
1 pint strawberries, hulled and thinly sliced
1 english cucumber, halved and thinly sliced
½ small red onion, thinly sliced
½ c chopped fresh basil
½ c chopped fresh mint
2 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
2 tsp honey
½ tsp kosher salt
(Find the full recipe and inspiration here at Our Salty Kitchen)