My dear Community,
Just like that we’re in the last box of May with only three more weeks until Summer solstice. After the winter rains died down, spring flew by as I enjoyed the sunshine and getting back to work outside. It’s been a gray spring so crops like zucchini, cucumbers and tomatoes that are usually flourishing by now are stagnant in the ground, hardly producing anything. These are usually the months where we’re able to use all of our own crops for the CSA program. So we are grateful for our neighboring farms and the variety that they help us provide in our boxes all year round.
Check out our Instagram post to see the future of sweet potatoes in Buellton. Mathew drives up north every year to capture these sweet potato slips (plants) so we can have our own bounty. There’s something about a freshly dug potato, the sweet smell of the earth that seems to permeate it and the satisfaction of knowing that it’s grown and picked locally, just makes it taste that much better.
Don’t forget to check out the CSA store. We’re stocked with loaves of organic sourdough from San Julian Ranch, fresh eggs from our chickens roaming around here in Buellton and more.
On a personal note, I wanted to add that my health coaching business, Grounded Guidance Coaching, is up and running. My main focus is helping busy women who are feeling overwhelmed and want to get back on track. Check out my Instagram page here to get a glimpse into my world and visit my blog to get some insights into my beliefs. I’m on track to get board certified by next year and look forward to connecting with you on a deeper level.
Be good to each other.
CSA Contains:
STRAWBERRIES
CARROTS
RED BUTTER LETTUCE
GREEN BEANS from DURST FARMS
BROCCOLI
GREEN KALE
ARUGULA
BABY SPINACH from SUNRISE ORGANICS
ITALIAN PARSLEY
YELLOW ONIONS
BIG BOX ADD: CARROTS, BREAKFAST RADISHES, GARNET YAMS, RED LEAF LETTUCE, BLUEBERRIES from FAMILY TREE FARMS
JUST the BASICS:
CARROTS
RED BUTTER LETTUCE
STRAWBERRIES
BROCCOLI
GREEN BEANS
BABY SPINACH
JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
GREEN CABBAGE
CUCUMBERS
RED BEETS
STRAWBERRIES
ITALIAN PARSLEY
BABY SPINACH
FENNEL
GREEN KALE
FRUIT EXPANSION: BLUEBERRIES + STRAWBERRIES
LETTUCE of the WEEK: RED LEAF LETTUCE
MUSHROOM MIX: MAITAKE + LIONS MANE from FAR WEST FUNGI
Green Bean Salad with Walnuts and Feta
Ingredients:
Green Bean Salad:
1 1/2 pounds green beans, trimmed and cut into 1.5” pieces
1 cup raw walnuts, chopped
2/3 cup feta cheese, crumbled
2/3 cup red onion, chopped
Lemon-Mint Vinaigrette:
1 cup grapeseed or olive oil
½ cup apple cider vinegar
¼ cup fresh lemon juice
1 lemon, zested
½ cup fresh mint leaves, roughly chopped
4 cloves garlic, minced
¼ teaspoon kosher salt, or to taste
(Find the full recipe and inspiration here at The Roasted Root)
Addictive Roasted Broccoli and Mushrooms with Onion Wedges
Ingredients:
1 large head broccoli, cut into florets
½ pound mushrooms, quartered
2 small red onions, cut into wedges
3 tbsp olive oil
1 tbsp balsamic vinegar or more to taste
salt and ground black pepper to taste
(Find the full recipe and inspiration here at Paleo Grubs)
Best Ever Paleo Kale Salad {Vegan}
Ingredients:
pickled onions:
1 large red onion very thinly sliced
3/4 cup apple cider vinegar
1/4 cup water
1 tablespoon pure maple syrup
1 teaspoon salt
salad:
3/4 cup slivered almonds
1 bunch kale finely chopped
1 teaspoon olive oil + dash sea salt
1 apple thinly sliced or julienned
1/2 cup dried cranberries fruit sweetened
1 avocado peeled and diced
1/2 cup vegan parmesan cheese optional
dressing:
1/3 cup olive oil
2 1/2 tablespoons fresh lemon juice
1/2 tablespoon dijon mustard
2 teaspoons pure maple syrup
Sea salt and black pepper to taste
(Find the full recipe and inspiration here at Paleo Running Momma)
Easy Arugula Parsley Pesto
Ingredients:
2 cups arugula
small handful flat leaf parsley
1/2 cup olive oil
1/4 cup pecorino Romano cheese shredded
3 Tbsp walnuts or sunflower seeds
1 clove garlic
(Find the full recipe and inspiration here at Bessie Bakes)
Garlic Kale Salad with Lemon
Ingredients:
GREEN GODDESS SALAD DRESSING
8 garlic cloves
¼ cup olive oil, or enough to cover garlic cloves in pan
¼ cup fresh parsley
⅓ cup pecorino Romano cheese, grated (divided, set aside 2 tablespoons for garnish)
1 tablespoon apple cider vinegar, or white wine vinegar
1 tablespoon fresh lemon juice
ASSEMBLE THE SALAD
10 oz kale, chopped into small pieces
1 tablespoon olive oil, for massaging the kale
½ tablespoon lemon juice
¼ cup pepitas
2 tablespoons pecorino Romano
(Find the full recipe and inspiration here at Urban Farmie)