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Week of March 24th

My dear community,

Just a quick note to say thanks. We so appreciate you being a part of our CSA program and spreading the word. For every member that signs up with a referal (and stays on for at least 6 weeks), we will pass the love back your way via a $25 credit on your account. As we all get back to the new normal we really appreciate you continuing to support local food. Regardless if our day feels normal and calm, or seriously nuts, it’s reassuring to know that a box of freshly picked produce is coming just for you. A lot of this world is experiencing food deserts and might not know where their next meal is coming from. Food banks can’t necessarily stock up with fresh produce. I give thanks for all that we have.

Be good to eachother.

CSA Contains:
CARROTS
BUNCHED SPINACH
RED LEAF LETTUCE
LEEKS
COLLARD GREENS
WHITE CAULIFLOWER
BUNCHED ARUGULA
PINK LADY APPLES from CUYAMA ORCHARDS
EASTER EGG RADISHES
SUGAR SNAP PEAS
BIG BOX ADD: CARROTS, ROMAINE LETTUCE, BRUSSELS SPROUTS, LACINATO KALE, RED BEETS

JUST the BASICS:
CARROTS
BUNCHED SPINACH
RED LEAF LETTUCE
WHITE CAULIFLOWER
PINK LADY APPLES
SUGAR SNAP PEAS

JUICE FEAST:
CARROTS
BUNCHED SPINACH
ROMAINE LETTUCE
COLLARD GREENS
PINK LADY APPLES from CUYAMA ORCHARDS
LACINATO KALE
RED BEETS
ITALIAN PARSLEY
CELERY
FENNEL

FRUIT EXPANION: PINK LADY APPLES and Pixie Tangerines from OJAI PIXIE
LETTUCE of the WEEK: ROMAINE LETTUCE

Garlic Mushrooms Cauliflower Skillet

Ingredients:
4 tablespoons unsalted butter (or ghee)
1 tablespoon olive oil
1/2 onion, chopped
1/2 head cauliflower, cut into florets
1 pound (500 g) mushrooms, cleaned
2 tablespoons low sodium vegetable stock
1 teaspoon fresh thyme leaves, chopped
2 tablespoons fresh parsley, chopped
4 cloves garlic, minced
Salt and pepper, to taste
(Find the full recipe and inspiration here at Eating Well 101)

Leek and Collard Green Gratin

Ingredients:
2 large leeks, halved lengthwise and sliced
2 large bunches fresh collard greens, stemmed and torn into 3-inch pieces (21 packed cups)
1½ teaspoons kosher salt
½ teaspoon grated fresh nutmeg
¼ teaspoon ground black pepper
3 cups heavy whipping cream
8 ounces fontina cheese, thinly sliced
(Find the full recipe and directions here at Taste of the South Magazine)

Sugar Snap Pea Salad with Radishes, Feta and Arugula

Ingredients:
1 garlic clove, smashed and peeled
3 tbsp lemon juice
1 tbsp red wine vinegar
1 tsp dijon mustard
kosher salt
1/2 cup extra virgin olive oil
freshly ground black pepper
1 lb sugar snap peas, strings removed, cut into 1/2-inch pieces diagonally
1 bunch radishes, trimmed, and sliced thin
2 oz baby arugula (about 2 large handfuls)
4 oz feta, crumbled
(Find the full recipe and ingredients here at With Spice)

Dairy-Free Creamed Spinach

Ingredients:
2 Tbsp avocado oil
1 medium yellow onion, chopped
4 cloves garlic, minced
1 Tbsp gluten-free all-purpose flour
1/2 tsp lemon zest
1/4 tsp ground nutmeg
1/2 tsp sea salt, to taste
1 1/4 cups full-fat coconut milk
5 ounces baby spinach
(Find the full recipe and inspiration here at The Roasted Root)

Vibrant Collard Green Wraps with Green Curry Tahini Sauce

Ingredients:
1 large collard green leaf
2 Tbsp hummus
1/4 cup shredded beet
1/4 cup shredded carrot
1/4 cup thinly sliced red bell pepper
3 Tbsp ripe avocado
1/4 cup sprouts (any sprout // we prefer broccoli)
1-2 Tbsp sauerkraut or kimchi (or sub thinly sliced cabbage or herb such as parsley or cilantro)
SAUCE
3-4 Tbsp green curry paste (if using store-bought curry paste, start with less as it’s saltier and spicier than our DIY recipe)
1 Tbsp tahini (or sub cashew butter)
1 Tbsp lemon or lime juice
1/2-1 tsp maple syrup (if not vegan, raw honey is good too)
(Find the full recipe and directions here at The Minimalist Baker)