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Week of March 2nd

My dear Community,

We are grateful to have a very cold week behind us. With temperatures dipping below 30 degrees in Buellton, not much has been able to break through the ground. In spite of the cold temperatures the chickens have picked up their laying pace and we’ve filled all our egg subscriptions with a few dozen available in the store. Please make sure to email me if you’ve been wanting them delivered with your weekly (or bi-weekly) box as we will be able to fill more subscriptions on a first-come, first-served basis.

Spring must be around the corner because there’s a lot of buzz in the air. One of our goats gave birth to a tribe of kids and a sheep across the street had two babies as well. Speaking of buzz, we’ve fostered some bees close to our fruit orchard. The energy is even more palpable with the workforce ensuring our fruit success this year. The bees come from San Marcos Bee Farm and Don the bee man works tirelessly to ensure the success and health of the bees and all the honey that funnels through our CSA store.

It continues to be challenging to fill the boxes with variety while practicing gratitude for all that is here. Sweet sugar snap peas are coming from Sunrise Organics and sweet tangerines from another local farm without any extra packaging involved. We’re still rolling deep in cauliflower so definitely enjoy it’s versatility while it’s around. As the weather warms up it will disappear quickly. I’ve been loving cauliflower fried rice (see our previous blog for the recipe). It cooks quickly and is big on flavor. Sending big love and positive vibrations out with the box this week.

Be good to each other.

CSA Contains:
MURCOTT TANGERINES
CARROTS
WHITE CAULIFLOWER
CILANTRO
COLLARD GREENS
RED LEAF LETTUCE
BABY SPINACH
SUGAR SNAP PEAS
BROCOLLINI
RED ONIONS
BIG BOX ADD: GREEN LEAF LETTUCE, CARROTS, GARNET YAMS, EASTER EGG RADISHES, FENNEL

JUST the BASICS:
CARROTS
RED LEAF LETTUCE
BROCCOLINI
WHITE CAULIFLOWER
BABY SPINACH
MURCOTT TANGERINES

JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
COLLARD GREENS
FENNEL
LACINATO KALE
CELERY
BABY SPINACH
FUJI APPLES
CILANTRO
GREEN CABBAGE

FRUIT EXPANSION: FUJI APPLES and MURCOTT TANGERINES
LETTUCE of the WEEK: GREEN LEAF
MUSHROOM MIX: Chesnut and Oysters

SuperCharged Scrambled Eggs

Ingredients:
3 free-range or organic eggs
1 teaspoon fresh grated turmeric (see notes)
1 teaspoon chia seeds
2 tablespoons organic coconut milk or cream
Pinch sea salt
2 teaspoons cold pressed olive oil
100 g baby spinach leaves
1 tablespoon Super Greens Pesto (see below) or check out this Cilantro Pesto
(Find the full recipe and inspiration here at The Healthy Chef)

Collard Greens, Feta, Mushroom Frittata

Ingredients:
2 Tbsp avocado oil
8 ounces baby bella mushrooms, chopped – Don’t forget to try out our local Mushroom Mix as an add on this week
5 cloves garlic, minced*
6 leaves collard greens, chopped
2 tsp dried thyme
1/2 tsp dried sage, optional
1 tsp sea salt, divided
12 large eggs
1/3 cup unsweetened almond milk, **
6 ounces feta cheese
(Find the full recipe and inspiration here at The Roasted Root)

Mushroom Cauliflower “Rice” Skillet Recipe

Ingredients:
2 tbsp extra-virgin olive oil
1 stick celery – sliced
½ cup onion – chopped
1 big garlic clove – minced
3 cups mushrooms – sliced
14 oz. cauliflower rice – (see instructions on how to make the cauliflower rice)
1/3 cup organic vegetable broth
Soy sauce to taste – For Whole30 or gluten free diets, use Coconut Aminos. it’s a soy sauce alternative.
2 cups spinach
Salt and black pepper to taste
1 tbsp fresh cilantro – chopped
(Find the full recipe and inspiration here at Prima Vera Kitchen)

Cauliflower Steak with Walnut-Kale Pesto

Ingredients:
1 head cauliflower
2 tsp salt
2 tsp garlic powder
1 tsp paprika
2 tbsp olive oil
1 recipe walnut-kale pesto (walnut-collard pesto?!)
(Find the full recipe and inspiration here at The Modern Proper)