My dear Community,
We’re right on the cusp of another wet weather pattern here. The farm has definitely been struggling through this wet and cold winter. I suppose we’re so spoiled most years one doesn’t really expect and adjust for this kind of weather. Our CSA program will continue to rely on farms in California to make sure we have all the items we need to fill our boxes. I’m definitely focusing on the future and the blessings this rain will provide. Crossing my fingers for a lot of fruit in our orchard this year!
I was writing last week in the blog about poaaibly including some bread in our CSA boxes last week. I’ve been struggling to find an organic, wholesale baker that lines up wtih our values. Thanks so much to everyone who responded with feedback. I’ve been having a computer meltdown so apologies for the lack of response this week as I catch up. A wonderful CSA customer reached out to a local baker that goes under the name of Bunkhouse Bread. She calls it that because they live in one of the 1910 bunkhouses on Rancho San Julian. We’re going to start taking orders in mid April, but can only open 20 subscriptions to the bread at this time. I’ll be posting a picture of her beautiful artisan loaves on Instagram later today. The ingredients are 100% organic flours: bread flour and stone ground white whole wheat flour, pure sea salt, distilled water, and San Julian wild sourdough starter. Each loaf will be $12. I’m really excited to find someone who lines up with 100% organic ingredients. Please email me @ carolyn@somethinggood organics with the subject “Bread Subscription” to be the first to get the subscription and I will notify you the third week of April when we are ready to go. We are still in working with Loca Vivant and hope to be up and running with them again in the next month.
Be good to each other.
CSA Contains:
BABY SPINACH from Sunrise Organics
ITALIAN PARSLEY
CARROTS
SUGAR SNAP PEAS
RED BUTTER LETTUCE
LACINATO KALE
BROCCOLI
LEEKS
RED CABBAGE
RED BEETS
BIG BOX ADD: SUGAR SNAP PEAS, CARROTS, RED LEAF LETTUCE,
JUST the BASICS:
BABY SPINACH
CARROTS
SUGAR SNAP PEAS
RED BUTTER LETTUCE
BROCCOLI
RED BEETS
JUICE FEAST:
BABY SPINACH
ITALIAN PARSLEY
CARROTS
ROMAINE LETTUCE
LACINATO KALE
RED CABBAGE
RED BEETS
FENNEL
CELERY
FUJI APPLES
FRUIT EXPANSION: FUJI APPLES & BLUEBERRIES
LETTUCE OF THE WEEK: RED LEAF
MUSHROOM MIX: SHIITAKE & MATAIKE
Kale Parsley Pesto
Ingredients:
8 cups coarsely chopped kale, no stems (about 4 ounces)
2 cups fresh parsley (about 1 ounce, some stems ok)
1 cup grated Parmesan cheese
1/2 cup toasted pine nuts (walnuts or cashews would work great too)
1/2 lemon, juiced
3 cloves garlic
1/2 teaspoon kosher salt
1/2 cup extra virgin olive oil
(Find the full recipe and inspiration here at The Modern Minimalism)
Roasted Beet and Broccoli Salad with Green Tahini Dressing
Ingredients:
ROASTED BEETS
3 medium beets
1 tablespoon extra virgin olive oil
½ tablespoon balsamic vinegar
½ teaspoon garlic powder
Pinch each fine sea salt and freshly ground black pepper
ROASTED BROCCOLI
1 bunch of broccoli, chopped into medium florets (4 heaping cups)
1 tablespoon extra virgin olive oil
Pinch each fine sea salt and freshly ground black pepper
GREEN TAHINI DRESSING
⅓ cup water
⅓ cup tahini
¼ cup freshly squeezed lemon juice
1 large garlic clove
1 teaspoon pure maple syrup
¼ teaspoon fine sea salt
Freshly ground black pepper, to taste
½ cup parsley or cilantro
(Find the full recipe and inspiration here at The Up Beet Kitchen)
Sautéed Beet Greens
Ingredients:
5 cups fresh beet greens, from approximately 2 bundles of beets
1 cup beet stalks, from approximately 2 bundles of beets
1 tablespoon olive oil
1 tablespoon garlic, minced
¼ teaspoon salt
¼ teaspoon black pepper
⅛ teaspoon red pepper flakes
2 tablespoons salted butter
1 ½ teaspoons freshly squeezed lemon juice, from ¼ lemon
(Find the full recipe and inspiration here at Savor the Flavor)
Red Cabbage Salad
Ingredients:
1 bunch kale thinly sliced (about 10 cups)
½ small head red cabbage thinly sliced (about 4 cups)
4 medium carrots shredded (about 2 packed cups)
¼ cup extra-virgin olive oil plus more as needed
1 large lemon juice
2 cloves garlic
Salt and freshly ground black pepper to taste
(Find the full recipe and directions here at Cooking for Peanuts)