My dear Community,
I thought the rains in January were intense. Now that Lake Cachuma is at capacity the gates were opened with the rains this weekend and the Santa Ynez River swelled up to the borders and beyond of our fields. It swept through with raging rapids, like nothing I’ve ever seen in 7 years of living here. I imagine Southern California drinking in the excess, much needed and overdue soaking. Although our crops are dependent on water, drainage is crucial in order to grow. The stagnant water on the farm has continued to stunt the growth of our veggies, but certainly not the taste. John is known for and set apart from others by his attention to the soil on his farms. Intense composting programs, fertilization and crop rotation have yielded bigger versions of whatever he seems to plant on a regular basis. I think we’re all looking forward to sunnier and drier days, but I’m enjoying a bit of hibernation, much like the plants. Hopefully we can all use this time for a little rest and self care to grow into better versions of ourselves.
Be good to each other.
CSA Contains:
BRUSSELS SPROUTS from Rodoni Farms
CARROTS
RED LEAF LETTUCE
FENNEL
RED RADISHES from SUNRISE ORGANICS
WHITE CAULIFLOWER
GREEN KALE
SUGAR SNAP PEAS
BABY SPINACH from SUNRISE ORGANICS
GARNET YAMS
BIG BOX ADD: CARROTS, BLUEBERRIES from Homegrown Organic Farms, FINGERLING POTATOES, RED BUTTER LETTUCE, SUGAR SNAP PEAS, BRUSSELS
JUST the BASICS:
CARROTS
RED LEAF LETTUCE
SUGAR SNAP PEAS
BABY SPINACH
GARNET YAMS
BRUSSELS SPROUTS
JUICE FEAST:
CARROTS x2
GREEN CABBAGE
BLUEBERRIES
CELERY
RED BEETS
FUJI APPLES
CILANTRO
BABY SPINACH
FENNEL
GREEN KALE
FRUIT EXPANSION: CLEMENTINES + BLUEBERRIES
LETTUCE of the WEEK: RED BUTTER
MUSHROOM MIX: SHIITAKES
Ribollita (Tuscan White Bean Soup)
Ingredients:
1/8 cup good olive oil
1/2 cup chopped pancetta or bacon –optional (feel free to leave this out, or sub vegan bacon)
2 cups diced onions
1 cup diced carrots
1 cup diced fennel bulb (or sub celery)
4 – 6 cloves garlic- rough chopped
1 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes, more to taste
2 teaspoons salt, plus more to taste
2–3 medium tomatoes – diced (or a 14-ounce can diced tomatoes)
6 cups lacinato kale, chopped
Splash white wine
6 cups chicken or veggie stock
Parmesan rind (optional, but adds depth and flavor)
3 cups cooked cannellini beans – or use 2 cans cannellini beans (drained, rinsed), or great northern white beans
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1/2 cup chopped fresh Italian parsley leaves
Grated pecorino or Parmesan – optional or try vegan parmesan
Crusty Bread
(Find the full recipe and inspiration here at Feasting at Home)
Kale Brussels Sprout Salad
Ingredients:
dressing
2 tbsp fresh lemon juice
2 tbsp white balsamic vinegar
1 tbsp dijon mustard
kosher salt
freshly ground pepper
⅔ cup extra virgin olive oil
(i added 1 TBSP maple syrup)
salad
1 lb brussels sprouts
1 bunch flat leaf kale, washed, patted dry, stems removed and discarded
2 tsp olive oil
¾ cup whole raw almonds
kosher salt
1 ¼ cup coarsely grated pecorino romano
(Find the full recipe and inspiration here at With Spice)
Twice Baked Stuffed Sweet Potatoes
(I found SO MANY different versions of stuffed sweet potatoes. Use this for inspiration and search for something that fits into your diet to perfect this recipe.)
Ingredients:
3 medium sweet potatoes
2-3 tbsp low-sodium vegetable broth (or olive oil)
1 medium onion diced
1 ½ tbsp balsamic vinegar
2 garlic cloves minced
½ tsp Italian seasoning
sea salt and pepper to taste
¼ cup parmesan cheese
4 oz goat cheese
2 tbsp balsamic glaze
1 tbsp parsley or chives chopped
(Find the full recipe and inspiration here at Stacey Homemaker)
Parmesan Pistachio Kale Salad
Ingredients:
2 bunches kale leaves removed from stems and chopped
1/2 tablespoon olive oil
1/4 cup roasted pistachios chopped
1/4 cup shaved parmesan cheese
CREAMY PARMESAN DRESSING
1/2 cup finely grated parmesan cheese
3 tablespoons greek yogurt
1 garlic clove
1 tablespoon freshly snipped chives
1/2 tablespoon dijon mustard
2 teaspoons red wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 lemon juiced
1/2 cup olive oil
(Find the full recipe and inspiration here at How Sweet Eats)