My dear Community,
I spoke with John this morning to get a farm update. He mentioned that we’ve been planting cauliflower, lettuce and doing lots of weeding. “We’re always planting lettuce,” he added. That’s so we can have it available every week for you. Zucchini and cucumbers are coming in the next few weeks. We’re still about a month behind with our plantings from all the rain, but we’re on a roll now with summer on the horizon. There’s been a lot of behind-the-scenes changes with our employees on the farm. Change is certain, so everyone involved is dedicated more than ever to keep things going as they have been. John Givens farm will never be a huge farm and with less and less access to selling our products wholesale, it’s more important than ever to use our local outlets to support the farm. Our CSA program is a great way to do that and remember, we’re at your local farmers markets as well.
Be good to each other
CSA Contains:
STRAWBERRIES
CARROTS
BABY SPINACH from SUNRISE ORGANICS
SALAD MIX
LACINATO KALE
RED BEETS
LEEKS
ASPARAGUS
SUGAR SNAP PEAS
CHIVES
BIG BOX ADD: CARROTS, STRAWBERRIES, ASPARAGUS, SUGAR SNAPS, RED LEAF LETTUCE
JUST the BASICS:
CARROTS
SALAD MIX
BABY SPINACH
STRAWBERRIES
SUGAR SNAP PEAS
ASPARAGUS
JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
GREEN CABBAGE
PIXIE TANGERINES
RED BEETS
STRAWBERRIES
CILANTRO
BABY SPINACH
FENNEL
LACINATO KALE
FRUIT EXPANSION: FUJI APPLES from FIRST FRUITS + STRAWBERRIES
LETTUCE of the WEEK: RED LEAF LETTUCE
MUSHROOM MIX: SHIITAKE + OYSTERS from FAR WEST FUNGI
Roasted Beet Kale Salad
Ingredients:
2 medium red beets
1 tbsp olive oil
2 tsp balsamic vinegar
¼ tsp salt
Black pepper to taste
1 ½ tsp fresh thyme, finely chopped
6 cups kale
¼-⅓ cup toasted hazelnuts (see note) – or sub another nut like almonds or walnuts
¼-⅓ cup pomegranate seeds
1 apple, cored and sliced
⅓ cup crumbled vegan feta cheese
Balsamic Vinaigrette:
¼ cup olive oil
1 ½ tbsp balsamic vinegar
2 tsp dijon mustard
1 tsp maple syrup or honey
¼ + ⅛ tsp salt
⅛ tsp pepper
(Find the full recipe and inspiration here at The Crowded Kitchen)
Creamy Whole30 Asparagus Soup
Ingredients:
1 lbs asparagus tough ends trimmed
1 tbsp ghee or coconut oil for vegan or AIP
1 garlic cloves minced
1/2 yellow onion chopped
1/2 tsp sea salt or more to taste
1/8 tsp ground black pepper omit for AIP
2.5 cups bone broth or chicken broth (or vegetable broth for vegan)
1/2 cup full-fat coconut milk
juice of 1/2 lemon or more taste
(Find the full recipe and inspiration here at What Great Grandma Ate)
Paleo Green Smoothie
Ingredients:
½ to 1 cup dairy-free milk from a carton
2 cups curly kale
4 cups baby spinach
1 medium banana, fresh or frozen (I like to sub frozen avocado, but it won’t be as sweet)
6 pieces strawberries, fresh or frozen
1 tbsp chia seeds
2 tsp hemp seeds, optional
1 to 1 ¼ cups ice
(Find the full recipe + inspiration here at I Heart Umami)
Sausage, Leek, and Spinach Quiche {Paleo, Whole30}
(This can me made into a fritata too without the potato. Just a thought)
Ingredients:
1 large sweet potato
1 Tbsp ghee or coconut oil plus sea salt for roasting potatoes
3/4 lb Breakfast Sausage
1 Tbsp ghee or coconut oil
2 large leeks white and very light green parts only, sliced thin
Sprinkle of salt
1 Tbsp water
7 oz fresh baby spinach chopped (or more)
7 large eggs
1/4 cup organic coconut milk full fat, blended before adding
1/2 tsp fine grain sea salt
2 Tbsp nutritional yeast optional*
1/8 tsp black pepper
(Find the full recipe and inspiration here at Paleo Running Momma)