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Week of March 28th

My dear Community,

Happy rainy day. We spent the weekend covering everything up for the rain but the wind had its own plans. It was strong enough to undo some of my work and a lot of things got soaked. A slight inconvenience though as we needed a good soaking badly. At least the guy who comes in and runs the irrigation system was able to take a day off. It’s still a slower time of the year on the farm. Baby tomato plants were recently put into green houses in Buellton, so I know it won’t be long before we’re in full swing. In the meantime, I’m trying to enjoy a little down time.

There’s a new granola in the store. I’ve had a hard time finding one that’s been soaked and dehydrated so I decided to make my own! Energize and harmonize your day with the light, crunchy taste of a cereal enhanced with some of the most fortified superfoods this planet offers. Sprouting unlocks vital nutrients and activates enzymes that ease digestion and increase vitality. It’s packed with goji and blueberries, walnuts, pecans and chia seeds with an oat base. This super small batch gluten free granola is still in the early stages so excuse the handmade label.

Be good to each other.

CSA Contains:
WHITE CAULIFLOWER
BUNCHED SPINACH
CARROTS
ROMAINE LETTUCE
SUGAR SNAP PEAS
LACINATO KALE
GREEN CABBAGE
ASPARAGUS from DURST Organic Growers
YELLOW ONIONS from FINLEY FARMS
GARNET YAMS from DOREVA FARMS
BIG BOX ADD: RED LEAF LETTUCE, CARROTS, SUGAR SNAP PEAS, ASPARAGUS, FUJI APPLES from CUYAMA ORCHARDS

JUST the BASICS:
CARROTS
ROMAINE LETTUCE
WHITE CAULIFLOWER
ASPARGUS
SUGAR SNAP SNAP PEAS
BUNCHED SPINACH

JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
LACINATO KALE
GREEN CABBAGE
ITALIAN PARSLEY
CELERY X2
BUNCHED SPINACH
FUJI APPLES
EUREKA LEMONS

FRUIT EXPANSION: BLUEBERRIES from HOMEGROWN ORGANICS and MURCOTT TANGERINES
LETTUCE of the WEEK: RED LEAF
MUSHROOM MIX: MIXED OYSTER MUSHROOMS

Southwestern Cauliflower Rice Bowls

Ingredients:
2.5 cups cauliflower rice
1 tablespoon taco seasoning
5 stalks kale (or more to preference)
15 oz can organic black beans, drained and rinsed
2 medium sweet potatoes, peeled and diced
1 tablespoon olive oil
salt, to taste
2 avocados (1.5 for serving and half for the sauce)
shredded carrots
hemp seeds
fresh cilantro
(Find the full recipe and inspiration here at Healthy Little Vittles)

Dim Sum Paleo Cabbage Rolls

Ingredients:
FOR CABBAGE ROLLS:
1 Tbsp ghee
1 shallot thinly sliced
1 lb. ground turkey chicken or pork
Sea salt to taste
2 tsp garlic powder
2-3 tsp ginger powder
1 carrot shredded
1/2 Tbsp fish sauce
Juice of 1 lime
2 Tbsp coconut aminos
2 scallions finely chopped
1/4 cup cilantro roughly chopped
1 head of cabbage
water for boiling
FOR DIPPING SAUCE:
3 Tbsp coconut aminos
1 Tbsp toasted sesame oil (sub olive oil or coconut oil for AIP)
1-2 Tbsp fresh lime juice
1-2 tsp honey
(Find the full recipe and directions here at Food by Mars)

Vegan Cauliflower Rice “Risotto” with Asparagus & Mushrooms

Ingredients:
1 tablespoon extra virgin olive oil
1 large yellow onion, diced
8 ounces mushrooms, sliced (add on our locally grown, epically delicious mushroom mix here)
12 ounces asparagus, cut into 1-inch pieces
1 clove garlic
1 tablespoon high quality balsamic vinegar
1/2 teaspoon dried thyme (or 1 teaspoon fresh)
1 pound cauliflower rice
3/4 cup coconut milk
Fine sea salt
Sliced green onions, for garnish
Black pepper, for garnish
(Find the full recipe and inspiration here at Detoxinista)

Spinach Pesto and Sugar Snap Pea Linguine

Ingredients:
12 oz. Fresh Linguine Pasta (or your favorite noodle)
1/4-1/2 C. Olive Oil
1/4 C. Shelled Pistachios
1 Shallot (sub yellow onion)
1/2 C. Grated Parmesan Cheese
6 oz Sugar Snap Peas
3 oz Baby Spinach
1 1/2 T Minced Garlic
1 Lemon
Kosher Salt
Fresh Cracked Pepper
(Find the full recipe and inspiration here at Mason Jars and Me)