My dear Community,
Happy Spring! I’d usually be looking forward to some of the year’s first strawberries and tomatoes, but the rain slowed down the arrival of these crops. Even though we aren’t seeing a lot of fruit yet I know we are in for a great year ahead full of abundance. We’ll be working through one more rain pattern this week. I finally bought some new rain boots, so I’m hoping that will be the end of our rainy season, because isn’t that how it goes?
In addition to all that’s on the farm I’ve been so happy to go out into the wild and forage what mother nature is offering. We’ve been munching on miner’s lettuce on our walks, mixing nettles into our pesto and trying all sorts of edible wildflowers like borage (aka starflower) and nasturtium and flowering veggies with our meals. It took me having kids to discover the beauty that surrounds us. Both of my kids attended an outdoor preschool and now they teach me more about edible plants than I ever knew. Connecting with nature has helped me reconnect with my inner child and heal my body in so many ways. It’s helped me slowdown, which my younger self really struggled to do and stay present. I hope you find some meditation or ritual with your CSA box. A weekly practice of cleaning and prepping food can be quite healing and nurturing on its own. Sending gratitude your way for supporting our farm and this CSA program. We couldn’t do it without you.
Be good to each other.
CSA Contains:
CARROTS
CILANTRO
RED LEAF LETTUCE
LACINATO KALE
LEEKS
RED CABBAGE
RED BEETS
BLUEBERRIES from HOMEGROWN ORGANICS
BROCCOLI
BUNCHED SPINACH from SUNRISE ORGANICS
BIG BOX ADD: CARROTS, RED BUTTER, GARNET YAMS, 1 LB of BRUSSELS
JUST the BASICS:
CARROTS
RED LEAF LETTUCE
BLUEBERRIES
LACINATO KALE
RED CABBAGE
BROCCOLI
JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
RED CABBAGE
CELERY
RED BEETS
FUJI APPLES
CILANTRO
BUNCHED SPINACH
FENNEL
LACINATO KALE
FRUIT EXANSION: KIWI + BLUEBERRIES
LETTUCE of the WEEK: RED BUTTER
MUSHROOM MIX: SHIITAKE & LIONS MAINE
Kale and Cabbage Salad
Ingredients:
4 cups kale approx. 1 bunch, de-stemmed and shredded
4 cups red cabbage shredded
1 medium crown of broccoli chopped into bite-size pieces
1 15 oz can of chickpeas, drained and rinsed
1/3 cup roasted unsalted sunflower seeds
1 avocado sliced
3/4 cup nutritional yeast dressing see recipe
(Find the full recipe and inspiration here at Eating Bird Food)
Broccoli Slaw with Chicken
Ingredients:
8 ounces chicken breast
1 tablespoon olive oil
3 cups broccoli stems, thinly shredded or purchased broccoli slaw
1 cup broccoli florets, cut into small pieces
3 cups kale, thinly shredded
1 cup carrots, thinly shredded
1 cup red cabbage, thinly shredded
½ cup dried cranberries
¼ cup sunflowers seeds
Dressing
½ cup mayonnaise
1 teaspoon dijon mustard
4 teaspoons lemon juice
2 teaspoons apple cider vinegar
¼ teaspoon kosher salt
2 tablespoons honey
⅛ teaspoon chili powder, add to your liking of spiciness
(Find the full recipe and inspiration here at Jessica Gavin)
Vegetarian Beet Burgers with Avocado and Sweet Potato Fries
Ingredients:
FOR THE BURGERS
½ cup cracked freekeh
½ cup red or white quinoa
3 large beets – cooked
15 oz chickpeas – 1 can, drained
2 tablespoon tahini
4 cloves garlic – minced
2 tablespoon ginger – freshly grated
1 medium onion – minced
1 orange zested
½ cup fresh cilantro – finely chopped
½ cup fresh parsley – finely chopped
1 teaspoon chili powder
½ teaspoon ground cumin
Generous pinch of salt + pepper
1 egg – beaten
⅓ cup rolled oats
FOR THE SWEET POTATO FRIES
2 sweet potatoes – or yams, chopped into long pieces
1 tablespoon olive oil
¼ teaspoon cinnamon
½ teaspoon salt
½ teaspoon fresh cracked pepper
½ teaspoon paprika
¼ teaspoon sugar
FOR THE BURGERS
12 Buns – I used pretzel buns
3.5 oz microgreens – or your favorite greens
2 Avocado – smashed
(Find the full recipe and inspiration here at The Forked Spoon)
Easy Skillet Eggs with Kale and Leeks
Ingredients:
2 pieces of bacon, diced into small pieces (if vegetarian use 2 tablespoons of olive oil instead)
1 leek, white part only, sliced thin
2 green onions, sliced thin
1 clove garlic, minced
1 bunch Tuscan kale, ribs removed and leaves shredded into thin ribbons
1 tablespoon lemon juice
1 tablespoon olive oil
4 eggs
½ teaspoon red pepper flakes
kosher salt and black pepper to taste
¼ cup goat cheese, softened
homemade dukkah spice for serving, optional
(Find the full recipe and inspiration here at This Mess is Ours)