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Week of November 16th

My dear Community,

PLEASE NOTE HOLIDAY SCHEDULE:

THANKSGIVING WEEK: No Whole Foods delivery on 11/23. If you pick up at Whole Foods, we’ll be contacting you to make arrangements for pickup at another location or home delivery if you’d like.

No delivery to the Santa Ynez Valley on 11/24. If you pick up at in SY, we’ve already sent you an email that we’ve either put your box on hold or to make arrangements for pickup at our Buellton farm.

WINTER BREAK: No deliveries the weeks of December 19th and 26th. We will resume the week of January 2, 2023. It feels totally crazy to already be sharing this information with you. Looking forward to finding gratitude in the rest of this year and enjoying every bite 😋 of it.

Giving the gift of health couldn’t be easier. Check out our website if you’d like to purchase a gift certificate and get someone started off with organic goodness in 2023.

Be good to each other.

CSA Contains:
HASS AVOCADOS
FUJI APPLES from Gopher Glenn Organics
CARROTS
RED BUTTER LETTUCE
RED BELL PEPPERS
BRUSSELS SPROUTS from Rodoni Farms
BABY SPINACH from Sunrise Organic Farms
GREEN ZUCCHINI
GARLIC
BUTTERNUT SQUASH
BIG ADD: CARROTS, RED LEAF LETTUCE, HEIRLOOM TOMATOES, RED POMEGRANATES, LACINATO KALE

JUST the BASICS:
HASS AVOCADOS
FUJI APPLES
CARROTS
RED BUTTER LETTUCE
BRUSSELS SPROUTS
BABY SPINACH

JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
RED CABBAGE
CELERY
CUCUMBERS
FUJI APPLES
CILANTRO
BABY SPINACH
FENNEL
LACINATO KALE

FRUIT EXPANSION: KIWI + FUYU PERSIMMONS from WILD RIVER
LETTUCE of the WEEK: ROMAINE LETTUCE
MUSHROOM MIX: Picked fresh from Golden State Papaya here in Goleta

Shaved Brussels Sprout Salad with Roasted Butternut Squash

Ingredients:
Brussels Sprout Salad:
1-½ pounds Brussels sprouts, trimmed and shaved
2 cups butternut squash, peeled and chopped
1 large fuji apple, peeled cored, and chopped
1/3 cup pomegranate arils
½ cup feta cheese crumbles
1/3 cup pumpkin seeds
Citrus Maple-Cinnamon Dressing:
¼ cup olive oil
¼ cup lemon juice
1 tablespoon + 1 teaspoon pure maple syrup
¼ teaspoon ground cinnamon
¼ teaspoon sea salt, to taste
(Find the full recipe and inspiration here at The Roasted Root)

Crispy Roasted Brussel Sprouts with Garlic Dijon Sauce

Ingredients:
1 tbsp avocado oil
2 pounds brussel sprouts, trimmed and halved
1 tsp salt
1 tbsp garlic olive oil – or 1 tsp garlic powder and 1 additional tablespoon avocado oil
Garlic Dijon Sauce
2 tbsp tahini – or almond butter
2 tbsp coarse dijon mustard
1 tbsp garlic olive oil – or olive oil plus 1 tsp garlic powder
2 tbsp apple cider vinegar
1 tsp herbs de provence
(Find the full recipe and inspiration here at Bites of Wellness)

Spinach Avocado Chicken Burgers

Ingredients:
1 lb ground chicken
1/2 cup spinach, finely chopped
2 tbsp cilantro, finely chopped
2 tbsp coconut flour (optional- acts as a binder)
1 tbsp avocado oil (plus more if you’re frying or grilling)
2 tsp garlic powder
2 tsp onion powder
1 tsp sea salt
1/2 tsp black pepper (omit for AIP)
Juice of one lime
1 small avocado (or half a large avocado), diced into chunks
Butter lettuce leaves (optional)
For the avocado mayo (optional)
2 medium avocados
4 tbsp avocado oil
Juice of one lime
1/4 tsp sea salt
1/8 tsp black pepper (omit for AIP)
(Find the full recipe and inspiration here at Unbound Wellness)

Moroccan Spiced Carrot Salad

Ingredients:
3 to 4 cups shredded carrots
1/3 cup minced parsley
1/3 cup raisins
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground paprika
1/8 teaspoon ground cinnamon
4 dashes ground cayenne
Juice from 2 lemons
1 garlic clove
1/3 cup extra virgin olive oil
1/8 teaspoon salt
(Find the full recipe and inspiration here at Forged Dish)