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Week of March 16th

My dear Community,

Happy Daylight Savings Time. I look forward to this time of year as I know we are on the verge of spring crops coming in. As the nights warm up and the days lengthen we’ll find a whole host of delicious seasonal things starting to ripen. In the meantime, we’re still enjoying the winter bounty.

I can’t help noticing the rising costs of almost everything on the farm, and well, everywhere. Any business in production or that relies on a supply chain has seen this happening well beyond the last year, but it’s really hit us hard the past few months. The cost of boxes, organic pesticides (yes, some pesticides are allowed in organic farming), bags, labor and every little thing in between. To look for the good in this, I hope this leads to more prudence about throwing things away vs. reusing/repurposing. The earth gives so much to us, it’s wise we take stock in how we use our resources and practice gratitude for what we have.

We’ve launched our new Gift Certificate section of our website. We’d like to make gift giving an easy and seamless process. Check it out here and consider giving the gift of health for any occasion as the perfect gift.

Be good to each other. 

CSA Contains:
BRUSSEL SPROUTS
ARUGULA
RED CABBAGE
CARROTS
RED LEAF LETTUCE
BROCCOLI CROWNS from JOSIOE
KOHLRABI
BUNCHED SPINACH
BLUEBERRIES from HOMEGROWN ORGANIC FARMS
LACINATO KALE
BIG BOX ADD: CARROTS, SALAD MIX from SUNRISE ORGANIC FARMS, GARNET YAMS, RADISHES, FUJI APPLES from CUYAMA ORCHARDS

JUST the BASICS:
CARROTS
RED LEAF LETTUCE
BROCCOLI CROWNS
BRUSSELS SPROUTS
BUNCHED SPINACH
BLUEBERRIES

JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
LACINATO KALE
CELERY
BUNCHED SPINACH
FUJI APPLES
CILANTRO
BLUEBERRIES
FENNEL

FRUIT EXPANSION: Blueberries & Murcott Tangerines
LETTUCE of the WEEK: ROMAINE
MUSHROOM MIX: update coming soon

Winter Slaw with Kohlrabi, Cabbage, Radishes, and Carrots

Ingredients:
Slaw:
1/2 head green or purple cabbage shredded (about 3 cups once shredded)
2 medium kohlrabi julienne-cut (about 1 cup once cut) – i like to shred them on the box grater
1 cup carrots shredded
3 radishes julienne-cut (about 1/2 cup once cut)
1 cup green onion sliced
1/2 cup cilantro chopped
Dressing:
1 medium lime juiced
1/4 cup extra virgin olive oil
1 TB honey
1 garlic clove minced
1/2 tsp salt (more to taste, once tossed)
1/4 tsp red pepper flakes
(Find the full recipe and directions here at Live Simply)

Crispy Kale and Brussels Sprout Tacos

Ingredients:
1 pound brussels sprouts (trimmed and quartered)
4 tablespoons cooking oil
2 cups kale
4 ounces shredded cheese (like cheddar jack, pepper jack, or regular cheddar)
8 taco size tortillas
1 cup quick pickled red cabbage
1 cup wasabi ranch
wasabi ranch
1 cup sour cream
1 tablespoon ranch seasoning
1 ½ teaspoon wasabi paste
(Find the full recipe and recipe here at Hunger Thirst Play)

Blueberry Broccoli Spinach Salad

(Feel free to sub your favorite store bought dressing of choice and sub ingredients where necessary)
Ingredients:
4 oz fresh baby spinach
1/2 cup chopped broccoli
1/2 a ripe avocado
1/4 cup blueberries
1/4 cup crumbled feta cheese
2-4 TBSP dried cranberries
2-4 TBSP roasted sunflower seeds (I used unsalted)
black pepper to taste (optional)
POPPY SEED RANCH DRESSING:
1/2 cup of plain greek yogurt or sour cream
1/4 cup of buttermilk extra if desired
1/4 cup good quality mayonnaise homemade or store bought
1 clove garlic
1/2 tsp lemon juice or white vinegar
1 tsp poppy seeds
1/2 tsp dried parsley
1/2 tsp dried dill
1/4 tsp onion powder
1/4 tsp paprika
1/8-1/4 tsp garlic powder to taste
1/8 tsp sea salt
1/8 tsp black pepper
(Find the full recipe and directions here at Peas and Crayons)

Crunchy Cabbage Slaw with Sesame Ginger Dressing

Ingredients:
SALAD
2 small to medium chicken breasts, shredded (~2 ½ cups shredded chicken as recipe is written // see notes for vegan options)
3 cups thinly sliced napa cabbage
2 cups thinly sliced red cabbage
1 large carrot, shredded
1 bundle green onions, thinly sliced on an angle
DRESSING
5 Tbsp coconut aminos (or sub tamari, but start with 1/2 the amount as it’s saltier)
3 Tbsp rice vinegar
2 ½ Tbsp toasted sesame oil
1 ½ Tbsp maple syrup
1 Tbsp fresh grated ginger (mince instead of grating for less pungent taste)
4 cloves garlic, minced
FOR SERVING
2 Tbsp sesame seeds, slightly toasted
1/4 cup slivered almonds, slightly toasted
1 healthy pinch each sea salt and black pepper (plus more to taste)
Chili garlic sauce (optional)
(Find the full recipe and directions here at The Minimalist Baker)

Healthy Broccoli Salad

Ingredients:
For the salad:
5-6 cups fresh broccoli florets (from 1 head of broccoli), VERY finely chopped
1 ¼ cups fresh blueberries
1 cup shredded or matchstick cut carrots
½ cup chopped dried turkish apricots (look for no sulfur added) or sub dried cherries/cranberries
1/3 cup finely diced red onion
½ cup finely chopped fresh cilantro
¼ cup finely chopped flat leaf parsley
½ cup toasted sliced almonds*
¼ cup roasted sunflower seeds
For the dressing:
3 tablespoons drippy tahini
½ lemon, juiced (about 2 tablespoons fresh lemon juice)
2-3 tablespoons warm water, to thin dressing
½ tablespoon pure maple syrup
1 garlic clove, minced
¼ teaspoon salt, plus more to taste
Freshly ground black pepper
(Find the full recipe and directions here at The Ambitious Kitchen)