My dear Community,
While the progress of our crops gains momentum, we’re still a bit behind our usual schedule. I’m looking forward to zucchini in the near future. Strawberries are reaching maturity daily and are available in our CSA store in 3 packs for a limited time. Don’t forget to stock up for Mother’s Day! Or consider giving your mom a veggie box. Nothing says “you’re the greatest” like a freshly picked box of organic fruits and veggies.
Let me know if you’d like to try our organic sourdough bread sourced from San Julian Ranch. If you’re interested, send me a quick email.
I wanted to highlight the new soup we’re offering. To summarize from their website, LovSoup: James has over 30 years of working professional culinary experience and a degree from Le Cordon Bleu’s California Culinary Academy. Being a Santa Barbara resident since 1999 and a private chef for 20 years, he brings a unique perspective to feeding families and individuals who are focused on health and nutrition. James is focused on feeding his family healthy organic food as easily and inexpensively as possible without reducing quality. James has a deep commitment to the local farming community and has existing contracts with local farmers, farm box companies, and community groups. He is proud to be a link in the local food system by connecting the farmer to the local consumer. He gets much of his produce from us! Check out the carrot, rice and dandelion soup that’s offered right now and let us know which others you’d like to see.
Be good to each other.
CSA Contains:
BLUEBERRIES from HOMEGROWN ORGANICS
STRAWBERRIES
CARROTS
GREEN LEAF LETTUCE
BABY SPINACH
ARTICHOKES
LACINATO KALE
SWEET SPRING ONIONS
DILL
FINGERLING POTATOES
BIG ADD: CARROTS, KOHLRABI, STRAWBERRIES, RED LEAF LETTUCE, ASPARAGUS
JUST the BASICS:
CARROTS
GREEN LEAF LETTUCE
BABY SPINACH
STRAWBERRIES
FINGERLING POTATOES
BLUEBERRIES
JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
FUJI APPLES
BLUEBERRIES
RED BEETS
STRAWBERRIES
CILANTRO
BABY SPINACH
DANDELION GREENS
LACINATO KALE
FRUIT EXPANSION: BLUEBERRIES + STRAWBERRIES
LETTUCE of the WEEK: RED LEAF LETTUCE
MUSHROOM MIX: Shiitake
Roasted Fingerling Potato Kale Salad
Ingredients:
For salad
1 pound fingerling potatoes, halved lengthwise
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 bunch lacinato kale, ribs removed, leaves chopped
1/3 cup finely diced red onions
1 tablespoon minced chives
1 tablespoon chopped parsley
1 tablespoon sesame seeds
For dressing
2 tablespoons tahini
Juice of 1 lemon
1/4 cup olive oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
(Find the full recipe and inspiration here at Last Ingredient)
Turmeric Fingerling Potato Salad
Ingredients:
1 pound fingerling potatoes sliced in half vertically
1/4 cup sliced and coarsely chopped red onion
2 tablespoons minced parsley
1 clove garlic chopped
2 tablespoons apple cider vinegar
1 tablespoon dijon mustard
2 teaspoons minced fresh thyme
1/2 teaspoon ground turmeric
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup + 1 tablespoon extra virgin olive oil
(Find the full recipe and inspiration here at The Heart Beet Kitchen)
20-Minute Spinach Blueberry Salad
Ingredients:
4 cups baby spinach
2 cups fresh blueberries
1 cup raw walnuts
1 medium-large avocado (cut into chunks)
1/2 cup goat cheese (crumbled)
1/4 cup fresh mint (torn into small pieces)
Salt + pepper, to taste
Balsamic Vinaigrette:
1/4 cup olive oil
2 Tbsp balsamic vinegar
1/2 a lemon, juice only
1 tsp garlic powder (or 2 cloves fresh garlic, minced)
1 tsp honey
Salt + pepper, to taste
(Find the full recipe and inspiration here at Walder Wellness)
Parmesan Pistachio Kale Salad
Ingredients:
2 bunches lacinato kale leaves removed from stems and chopped (sub half lettuce)
1/2 tablespoon olive oil
1/4 cup roasted pistachios chopped
1/4 cup shaved parmesan cheese
CREAMY PARMESAN DRESSING
1/2 cup finely grated parmesan cheese
3 tablespoons greek yogurt
1 garlic clove
1 tablespoon freshly snipped chives
1/2 tablespoon dijon mustard
2 teaspoons red wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 lemon juiced
1/2 cup olive oil
(Find the full recipe and inspiration here at How Sweet Eats)