The windy weather up here in Buellton finally got the better of me. I got a pretty bad sinus related cold and it took me down yesterday. This is why your post is coming so late. We are so close to having so many tomatoes on the farm I can taste it. Lots of delicious variety on the horizon, but we came up a little short this week. So we are filling the box with fruit and enjoying every bite.
No apples today as previously planned. More strawberries instead!!
CSA Contains:
LITTLE GEM LETTUCE
CARROTS
STRAWBERRIES plus some extra
ITALIAN PARSLEY from SUNRISE ORGANICS
GREEN KALE
YELLOW ZUCCHINI
BLUEBERRIES from BELLA VISTA BERRY FARMS
BUNCHED SPINACH
SWEET SPRING ONIONS from FRECKER FARMS
KIWI from WILD RIVER FARMS
BIG BOX ADD: RED ROMAINE LETTUCE, CARROTS, STRAWBERRIES, RED BEETS, FENNEL
FRUIT EXPANSION CONTAINS: BLUEBERRIES and STRAWBERRIES
Spinach, Parmesan Zucchini Noodles
Ingredients:
3 medium zucchini
2 tablespoons butter
2 cloves garlic, minced
2 cups packed spinach
1/4 cup freshly grated Parmesan cheese
Salt and black pepper, to taste
(Find the full recipe and ingredients here at Two Peas and Their Pod)
Kale Superfood Salad with Quinoa and Blueberries
Ingredients:
For the Salad:
1 cup quinoa
1 large bunch (about 6 cups) kale, tough stems removed and chopped (see my easy method for prepping kale!)
15 ounce can chickpeas, rinsed and drained (optional)
1 cup blueberries
4 ounces goat cheese, crumbled
½ cup sliced almonds
1 avocado, peeled, pitted, and chopped
For the Dressing:
¼ cup extra virgin olive oil
¼ cup lemon juice
2 tablespoons honey
1 ½ teaspoons Dijon mustard
¼ teaspoon Kosher salt
a bit of black pepper
(Find the full recipe and ingredients here at Kristines Kitchen)
Zucchini Chickpea Quinoa Salad
Ingredients:
For the salad:
1/2 cup quinoa, cooked according to package
1 – 15oz can of chickpeas, drained and rinsed
1 medium zucchini, chopped into small chunks {about 1 1/2 cups}
3 green onions, green parts chopped
1/4 cup fresh parsley, chopped
For the dressing:
3 Tablespoons olive oil
1 teaspoon turmeric
1 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon pepper
(Find the full recipe and ingredients here at A Cedar Spoon)