Week of May 3rd

My dear Community,

Our farm is undergoing some personnel shifts. One of my favorite people and a long time friend retired from the farm last week. Dana has been with our farm for over 20 years and is moving to Chico. We had a party for him and fed all the workers on the farm in appreciation of their hard work. Here’s a great picture I captured of Jesus, our former foreman of over 30 years, Dana (in the middle) and John. I feel like the only thing you can really count on in farming (and possibly in life) is change. Sending Dana lots of love and positive vibes as he moves on to the next chapter of his life. If you know Dana and want to keep in touch his email address is Dolsen6969@AOL.com.

One more reminder for our bi-weekly members: we’ve started proudly offering 100% organic sourdough bread loaves as a subscription in our CSA boxes. Check out the beautiful loaves here on our Instagram. They’re baked fresh on Wednesday morning, tucked into a paper bag with the ingredients on the label and included in your box. I’ve had nothing but positive reviews and we’re excited to be moving forward with this and supporting a local baker on San Julian Ranch.

Sending you spring vibes this week as our crops finally get a chance to germinate in the fields. After a long rainy winter, it’s nice to see the veggies gaining momentum. We’re looking forward to a little more rain this week. Hopefully just enough to water the thirsty ground.

Be good to each other.

CSA Contains:
CARROTS
RED LEAF LETTUCE
RED BEETS
SWEET SPRING ONIONS
SUGAR SNAP PEAS
STRAWBERRIES
COLLARDS GREENS
BLUEBERRIES from HOMEGROWN ORGANICS
ARTICHOKES from SUNRISE ORGANICS
BABY SPINACH from SUNRISE ORGANICS
BIG BOX ADD: CARROTS, PEAS, STRAWBERRIES, ROMAINE LETTUCE, ARTICHOKES

JUST the BASICS:
CARROTS
RED LEAF LETTUCE
STRAWBERRIES
SWEET SPRING ONIONS
ARTICHOKES
SUGAR SNAP PEAS

JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
GREEN CABBAGE
FUJI APPLES
RED BEETS
STRAWBERRIES
ITALIAN PARSLEY
BABY SPINACH
FENNEL
COLLARD GREENS

FRUIT EXPANSION: BLUEBERRIES + STRAWBERRIES
LETTUCE of the WEEK: ROMAINE LETTUCE
MUSHROOM MIX: CHESTNUT

Carrot Ginger Dressing

Ingredients:
1/2 cup peeled, roughly chopped carrot (~1 large carrot)
1 Tbsp minced white onion
3/4 inch piece fresh ginger, peeled
2 Tbsp rice vinegar (or apple cider vinegar)
1 tsp maple syrup
1/2 tsp toasted sesame oil (see notes for oil-free)
1 Tbsp coconut aminos
2 Tbsp avocado oil (see notes for oil-free)
2 Tbsp water
(Find the full recipe and more here at The Minimalist Baker)

Creamy Spinach Artichoke Chicken Skillet (Paleo, Whole30, Keto)

Ingredients:
For the chicken breast:
4 small-medium boneless skinless chicken breast or 2 large halved
1 tablespoon basil
1 tablespoon garlic powder
1 teaspoon sea salt
1/2 teaspoon black pepper
1 tablespoon ghee (or olive oil)

For the creamy sauce:
1 tablespoon ghee (or olive oil)
3 cloves garlic, minced
1 yellow onion, finely chopped
1/4 cup chicken broth
1 13.5–ounce can unsweetened full-fat coconut milk
1/2 lemon, juiced
1 tablespoon arrowroot starch
1/2 teaspoon salt
1/4 teaspoon black pepper
1 14–ounce can quartered artichoke hearts, drained and chopped – sub steamed artichokes
2 cups packed spinach
red pepper flakes, garnish
(Find the full recipe and inspiration here at The Healthy Consultant)

Collard Green Paleo Slaw (Super Slaw)

Ingredients:
1/2 bunch collard greens, rinsed and thinly sliced
1/2 small red cabbage, finely shredded
1/2 apple, cored and julienned
1 large carrot, julienned
2 green onions, thinly sliced
2 tbsp sesame seeds, optional
Salt and freshly ground pepper, to taste
2 tbsp Paleo mayonnaise
1 tbsp apple cider vinegar
(Find the full recipe and inspiration here at Paleo Grubs)

Beet Greens Pesto

Ingredients:
4 cups of beet greens, stems removed
1/2 cup of pine nuts (walnuts or some of other nut can also work)
3 tablespoons of parmesan
4 cloves of garlic, roughly chopped
1/2 teaspoon of salt
1/4 teaspoon of fresh black pepper
1/4 cup of olive oil
optional: a handful of herbs such as basil, parsley, or cilantro
(Find the full recipe and inspiration here at Food with Feeling)

Beet & Walnut Lentil Salad with Ginger Dressing

Ingredients:
Salad
4 medium sized beets, quartered (no need to peel)
2 tablespoons olive oil
salt and pepper
1/2 cup walnuts
1 cup French green lentils or brown lentils
1 small yellow onion, peeled and halved
1 bay leaf
1/4 cup parsley, finely chopped
Dressing
1-inch piece of fresh ginger, grated (+ additional to taste for more of a bite)
1 teaspoon dijon mustard
1 teaspoon honey
2 tablespoons apple cider vinegar
1/4 cup extra virgin olive oil
salt and pepper to taste
(Find the full recipe and inspiration here at Dishing up the Dirt)

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