Uncategorized

Week of May 11th

My dear Community,

A few of my chickens have been escaping their paddock to lay eggs around the farm. I keep forgetting  to build their fence higher to prevent this. I’m off to Tractor Supply now to buy some fencing! Over the weekend we hatched 8 more chickens which brings us to a grand total of about 250 and 58 of those are running free around my house. In short, we are fully stocked with eggs. You can add a dozen onto your weekly (or bi-weekly) subscription. Email me with any questions. Also a few baby sheep were born over the weekend. Check our IG page @somethinggoodorganics later today for the cuteness. I’m continuously thankful for the broad array of life on this farm. Quite often I bite into a head of lettuce or pick something from the ground and a bug of some sort crawls out. I know most people are creeped out when their brussels sprouts have aphids, but I’m ever so thankful for all bugs in my box. We try our best to keep them out but know these bugs are a healthy sign of life. I want to know that the food I eat comes from soil that promotes biodiversity because that translates to diversity of the very important bacteria in my gut. 

In case you missed this: our CSA prices have officially been increased to offset our costs on the backend. The CSA pricing is as follows: Basics $21, Regular $30, Large $41. I truly care and appreciate each and every one of you and the support that comes along with subscribing to this program. We want you to be happy and excited each and every time you open your box. If at any time you feel like something might be off – please make sure to reach out so we can make it right. I am able to offer the old pricing if you subscribe to our 26 or 52 week program. You have until May 15th to take advantage of this offer and the old pricing will remain for the duration of the subscription, then will increase.

Be good to each other. 

CSA Contains:
CARROTS
STRAWBERRIES
SUGAR SNAP PEAS
GREEN CABBAGE
LETTUCE MIX
RED BEETS
GREEN ZUCCHINI
CILANTRO
LEEKS
BUNCHED SPINACH
BIG BOX ADD: CARROTS, STRAWBERRIES, BROCCOLI, RED LEAF LETTUCE, CUCUMBERS

JUST the BASICS:
CARROTS
LETTUCE MIX
BUNCHED SPINACH
STRAWBERRIES
GREEN ZUCCHINI
SUGAR SNAP PEAS

JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
CILANTRO
CELERY
BUNCHED SPINACH
RED BEETS
CUCUMBERS
GREEN CABBAGE
STRAWBERRIES

FRUIT EXPANSION: double STRAWBERRIES
LETTUCE of the WEEK: RED LEAF
MUSHROOM MIX: Picked fresh from Golden State Papaya

Unstuffed Cabbage Bowls

Ingredients:
2 Tbsp avocado oil
2 leeks, white & light green parts only, sliced
1 cup carrots, chopped
1 cup celery, chopped
4 cloves garlic, minced
1 lb ground beef
1 (15-oz) can tomato sauce
2/3 cup chicken broth or beef broth
⅛ tsp nutmeg, optional
¼ tsp black pepper, to taste
Sea salt to taste
1 large green cabbage, chopped
(Find the full recipe and inspiration here at The Roasted Root)

Delicious Zucchini Pizza Crust

Ingredients:
For the crust:
½ cup almond flour, plus more for dusting
2 medium zucchini (about 2 cups, shredded)
2 large eggs
1 teaspoon dried oregano
½ teaspoon garlic powder
Fine sea salt and pepper
Cooking spray
(Find the full recipe and inspiration here at The Ambitious Kitchen)

Crockpot Salsa Chicken

Ingredients:
2 pounds boneless skinless chicken breasts
4 tbsp taco seasoning, homemade (see below) or store-bought
1 cup salsa, mild or hot
1 4-oz can chopped green chiles, optional
¼ c chopped fresh cilantro, or to taste
lime wedges, to taste

Homemade Taco Seasoning
1 tbsp chili powder
1 tbsp cumin
2 tsp paprika
1 tsp ground pepper
1 tsp garlic powder
1 tsp coriander
¼ tsp oregano
¼ tsp red pepper flakes
(Find the full recipe and inspiration here at Our Salty Kitchen)

Paleo Beet Salad with Cabbage and Pecans (Whole30, Vegan)

Ingredients:
1 lb beets about 4 small
4 cups thinly sliced cabbage about 1/2 medium head
1/3 cup raw pecans
Chopped green onions for garnish
Balsamic Vinaigrette
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 tbsp dijon mustard
1/4 tsp sea salt
1/8 tsp ground black pepper
1 garlic clove minced
(Find the full recipe and inspiration here at What Great Grandma Ate)

Sautéed Asian Cabbage, Sugar Snap Peas and Egg

Ingredients:
2 tablespoons avocado oil
1 leek, sliced
3 cloves garlic, minced
8 cups shredded cabbage (about a 2-pound head of cabbage)
1 cup sugar snap peas, sliced
1 tablespoon fish sauce (sub soy sauce)
1/2 teaspoon sesame seed oil
2 large eggs, beaten
Fresh cracked black pepper, to taste
(Find the full recipe and inspiration here at Food and Wine)https://i.imgur.com/EgkC0wb.jpg