Week of March 27th

My dear Community,

I was happy to connect with Sunrise Organics based in Buelltonfor our strawberries starting this week. This puts us about a month ahead of schedule. Jesus, the owner, was our foreman at John Givens farm for about 36 years. Partnering with Sunrise is like a family reunion. It’s nice to have a reason to reconnect with old friends over good food! 

We’re finally able to plant a lot on the farm. Peppers, corn, zucchini and more are going into the ground. We’re still stretched for variety however. Even though it’s technically spring we’re still living in the winter as far as crops go. It always takes a little while to catch up with the seasons, which feels nice when we head into winter, but a little harder coming out the other side. 

Lots of greens are in the CSA boxes this week. Make sure to enjoy the arugula first as it seems to be the most delicate of the lot. Spinach can follow or freeze it for smoothies. Collards and beet greens tend to be a little heartier. Share a meal with friends, family or just have a cozy meal at home this week. Happy Springtime to all.

Be good to each other.

CSA Contains:
CARROTS from SUNRISE ORGANICS
RED BEETS
GREEN CABBAGE
COLLARD GREENS
RED LEAF LETTUCE
ARUGULA
STRAWBERRIES from SUNRISE ORGANICS
BABY SPINACH
GARNET YAMS
BLUEBERRIES from HOMEGROWN ORGANICS
BIG BOX ADD: ROMAINE LETTUCE, CARROTS, STRAWBERRIES, BROCCOLI from CAPAY ORGANICS, HASS AVOCADOS

JUST the BASICS:
CARROTS
RED LEAF LETTUCE
STRAWBERRIES
BABY SPINACH
GREEN CABBAGE
GARNET YAMS

JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
FUJI APPLES
LACINATO KALE
GREEN CABBAGE
CILANTRO
CELERY
BABY SPINACH
EUREKA LEMONS

FRUIT EXPANSION: BLUEBERRIES + STRAWBERRIES
LETTUCE of the WEEK: ROMAINE
MUSHROOM MIX: SHIITAKE + OYSTERS from WOLFE FARMS

Chicken With Spinach, Sweet Potatoes, And Mushrooms

Ingredients:
2 lbs. chicken breasts, skinless, boneless, and sliced
2 sweet potatoes, peeled and diced
10 mushrooms, sliced
1 red onion, sliced
2 garlic cloves, minced
2 cups baby spinach
½ cup chicken stock
1 cup coconut milk
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. paprika
1 tbsp. coconut oil
Sea salt and freshly ground black pepper
(Find the full recipe and inspiration here at Paleo Leap)

Whole30 Collard Green Spring Rolls with “Peanut” Sauce

(It’s hard when recipes ask for ingredients that happen in so many different seasons. I think this is a great recipe to inspire. Subbing cabbage for cucumber for the crunch, and cilantro for the basil to really get that depth of flavor are a few ideas.)
Ingredients:
For the Peanut Sauce
3 tbsp. Almond Butter
1/4 cup full fat, unsweetened Coconut Milk
1 tbsp. coconut aminos
1 clove garlic
1 tbsp. red boat fish sauce
1 tbsp. lime juice
1/2 tsp. red curry paste

For the Spring Rolls
6 large leaves of collard greens
2 boneless, skinless chicken breasts
1/2 jalapeno, sliced very thinly (after you slice, pop out the seeds using your fingers)
1/2 avocado, sliced thin
1 cup mung beansprouts
1 cup shredded carrots
1/2 cucumber, cut into ~2.5 inch strips
1/4 red onion, sliced thinly
6-8 leaves of basil, torn into smaller pieces
6-8 leaves of mint, torn into smaller pieces
(Find the full recipe and inspiration here at The Defined Dish)

Strawberry, Feta, Arugula & Walnut Salad

Ingredients:
For the Salad:
4-5 cups baby arugula
1/4 cup feta crumbles
5-10 strawberries, tops removed and quartered
1/4 cup toasted walnut pieces
Freshly ground black pepper

For the Vinaigrette:
1/4 cup extra virgin olive oil
3 tablespoons white balsamic vinegar (I like this brand -affiliate link!)
1 teaspoon dijon
1 tablespoon minced shallot
Pinch of salt
(Find the full recipe and inspiration here at Foraged Dish)

Stuffed Sweet Potatoes

Ingredients:
Sweet Potatoes
4 medium sized sweet potatoes
1 TBSP olive oil
dash of sea salt
Filling
2 TBSP olive oil
6 strips bacon, cooked and chopped
1/2 cup purple cabbage, shredded
1/4 cup cilantro, chopped
2 TBSP red onion, finely diced
1/4 tsp salt
1 avocado, diced
one lime, cut into wedges
(Find the full recipe and inspiration here at Heal Me Delicious)

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