Uncategorized

Week of March 23

My dear Community,

Happy Spring! The effects of a cold winter are hanging on tight to the crops. We are seeing stunted growth and big gaps of what is usually available now. Peach trees are filled with leaves yet few flowers. Big winds took down green houses that covered our zucchini, taking out some crops with it. I think we’re pretty fortunate when it comes to winter conditions, but it’s worth noting as we trek through some of our old favorite winter veggies and emanate gratitude for our weekly bounty.

Don’t forget to check out our new gift certificate page here. We’ve smoothed out the process to make it super simple to create a gift for someone. You buy the certificate and we’ll load up your recipient with all the freshly picked fruits and veggies they can handle with a loaf of bread to top it off. Hope you had an excellent week. Clean out your crisper because here we come with another load of greens right off the farm.

Be good to each other.

CSA Contains:
BLUEBERRIES from HOMEGROWN ORGANIC FARM
CARROTS
RED BUTTER LETTUCE
CILANTRO
BROCCOLI CROWNS from RUNDLE FARMS
LEEKS
BABY SPINACH
CELERY
GREEN CABBAGE
GOLD CHARD
BIG BOX ADD: ROMAINE LETTUCE, CARROTS, GREEN CABBAGE, MURCOTT TANGERINES, HASS AVOCADOS

JUST the BASICS:
CARROTS
GREEN LEAF
BROCCOLI CROWNS
BLUEBERRIES
BABY SPINACH
GREEN CABBAGE

JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
LACINATO KALE
FENNEL
RED CABBAGE
CELERY
BABY SPINACH
FUJI APPLES
MEYER LEMONS
ITALIAN PARSLEY

FRUIT EXPANSION: BLUEBERRIES and TANGERINES
LETTUCE of the WEEK: RED LEAF
MUSHROOM MIX: will update – coming from our local growers

Broccoli, Cheddar & Spinach Frittata

Ingredients:
8 Organic Cage Free Eggs
½ cup milk of choice
2 small-to-medium cloves garlic, pressed or minced
½ teaspoon sea salt, divided
Freshly ground black pepper
1 cup freshly grated cheddar cheese, divided
1 tablespoon Organic Extra Virgin Olive Oil, more as needed
1 small yellow onion, chopped
⅓ cup water
2 cups thinly sliced broccoli florets
2 cups Baby Spinach, roughly chopped
⅓ cup thinly sliced green onions
(Find the full recipe and inspiration here at Cookie and Kate)

Orange Braised Rainbow Chard

Ingredients:
2 tablespoons olive oil
1/2 yellow onion, thinly sliced
1/4 teaspoon salt
1/4 teaspoon pepper
pinch of red pepper flakes
1 bunch chard, washed, dried and chopped
juice from 1/2 an orange
(Find the full recipe and directions here at Tastes Lovely)

Mushroom and Leek Risotto

Ingredients:
2 tbsp olive oil
Pinch chilli flakes
1 leek white and light green parts only (washed well and sliced thinly)
2 cloves garlic
5 cups mixed mushrooms (shiitake, cremini, king oyster, chanterelle)
2 tbsp white wine vinegar + 3 tbsp water (or 1/4 cup white wine)
2 cups Arborio rice
5 cups hot veggie broth
Juice of 1/2 lemon
1/4 cup shaved (or homemade)vegan parmesan
4 cups baby spinach
1 cup frozen peas
Sea salt and cracked pepper to taste
(Find the full recipe and inspiration here at Teri Ann Carty)

Cilantro Lime Dressing

Ingredients:
1 bunch cilantro (about ¾ cup fresh chopped cilantro)
1/3 cup olive oil
3 tablespoons fresh lime juice
1 tablespoon sugar, honey or pure maple syrup
1 clove garlic
1 jalapeno, seeded
1/4 teaspoon salt, plus more to taste
Freshly ground black pepper
(Find the full recipe and directions here at The Ambitious Kitchen)

Best Paleo Chicken Salad

Ingredients:
3 cups cooked chicken (leftover, rotisserie, etc.) chopped or shredded
1/4 cup onion diced
2 stalks celery diced (or more!)
1 small apple diced
1/2 cup dried cranberries apple juice sweetened, or raisins
1/2 cup chopped pecans
2/3 cup homemade mayo or use store-bought paleo mayo
2 cloves garlic minced
1 tsp fresh rosemary minced
1 tsp fresh thyme leaves
1 tsp fresh sage leaves minced
1/2 tsp lemon juice
Sea salt and black pepper to taste
(Find the full recipe and directions here at Paleo Running Momma)

Spicy Cashew Chickpea Broccoli Salad with Ginger Peanut Dressing

Ingredients:
1 (15 ounce) can chickpeas, rinsed and drained
1 medium head broccoli, VERY finely chopped into bite sized pieces (3-4 cups VERY FINELY diced)
2-3 cups packed shredded cabbage
1 cup shredded carrots
1 red bell pepper, diced
1/3 cup diced green onions (mostly green part)
1 jalapeno, seeded and finely diced
1/2 cup chopped fresh cilantro
For the dressing:
¼ cup natural creamy peanut butter
2 1/2 tablespoons low sodium gluten free soy sauce or coconut aminos
1 tablespoon honey (or pure maple syrup to keep vegan)
1 tablespoon rice vinegar
1 tablespoon sesame oil (or sub olive oil)
1-2 teaspoons fresh grated ginger
1 clove garlic, finely minced
Optional: ¼ teaspoon red cayenne pepper, plus more if you like it extra spicy!
2 tablespoons warm water, to thin dressing
To garnish:
½ cup roasted cashew halves (honey roasted or a fun flavor is yummy)
(Find the full recipe and directions here at Ambitious Kitchen)