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Week of May 18th

My dear community,

We are in full swing here as all things spring have emerged. With so many delicious and nutritious foods coming from the farm I’m looking for how to further connect our community. Local food security not only provides nourishment but means keeps money right here in our community. Supporting organic growers means investing in the future of our land.

Not to mention that we are literally what we eat – so why not encourage everyone to eat nutritious food. We offer a $25 credit to any member who refers a friend who stays subscribed for a minimum of 3 weeks. Now is an especially bountiful time to join our CSA program as many new products come in. With over 170 acres of organically farmed land, we make sure you get to eat the rainbow and reap the diverse health benefits.

Be good to each other.

CSA Contains:
CARROTS
GREEN ZUCCHINI
ROMAINE LETTUCE
RED SPRING ONIONS
STRAWBERRIES
SUGAR SNAP PEAS
ENGLISH CUCUMBERS
GREEN BEANS
HASS AVOCADOS
RED TOMATOES
BIG BOX ADD: CARROTS, SUGAR SNAP PEAS, WHITE CAULIFLOWER, CILANTRO, RED BEETS

JUICE FEAST:
CARROTS
ROMAINE LETTUCE
STRAWBERRIES
CUCUMBERS
LACINATO KALE
CILANTRO
RED BEETS
CELERY
HASS AVOCADOS

JUST the BASICS
CARROTS
ZUCCHINI
ROMAINE LETTUCE
STRAWBERRIES
GREEN BEANS
RED TOMATOES

FRUIT EXPANSION: STRAWBERRIES
LETTUCE of the WEEK: RED LEAF

Vegan Green Bean Casserole

Ingredients:
US Customary – Metric
1 pound green beans (rinsed, trimmed and cut in half)
Sea salt and black pepper
2 Tbsp vegan butter or olive oil
1 medium shallot (minced)
2 cloves garlic (minced)
1 cup finely chopped mushrooms (button, baby bella, or cremini)
2 Tbsp all-purpose flour
3/4 cup vegetable broth (DIY or store-bought)
1 cup unsweetened plain almond milk

Ribboned Zucchini Salad with Lentils and Creamy Turmeric Dressing

Ingredients:
⅓ cup almond meal
2 tablespoons lemon juice
½ teaspoon ground cumin
¼ teaspoon ground turmeric
1 small clove garlic, minced
Sea salt, to taste
Freshly ground black pepper, to taste
2 medium zucchini
1½ cups cooked lentils (or one 15-oz. can)
1 tomato, finely chopped
1 scallion (green onion), thinly sliced
(Find the full recipe and inspiration here at Forks Over Knives)

Avocado Salad with Tomatoe, Eggs and Cucumber

Ingredients:
2 avocados, sliced
1/2 pound red cherry tomatoes or grape tomatoes, halved
1 cucumber, sliced
1 Jalapeño, seeded and sliced
1/3 cup red onion, sliced
1 or 2 hardboiled eggs, quartered
Fresh chopped cilantro
1 spring onion, sliced
For the lemon vinaigrette dressing
1/3 cup olive oil
Juice of 2 large lemons
1 teaspoon Dijon mustard
1/2 teaspoon honey or maple syrup
1-2 garlic cloves, minced
Salt and pepper to taste
(Find the full recipe and inspiration here at Eating Well 101)

Roasted Sugar Snap Peas

Ingredients:
1/2 pound sugar snap peas, ends trimmed
1 small red onion, cut in slices
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon Italian Seasoning
salt and pepper, to taste
(Find the full recipe and inspiration here at Easy Weekday Meals)