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Week of November 17th

My dear community,

I wanted to give a huge thanks to the outpouring of support for Ventura, as mentioned in the blog last week- a worker that has been with us for 30+ years. After sustaining a head injury at home he was rushed to Cottage Hospital. Luckily they were able to staple his head shut and he has been released from the hospital. I was so happy to tell him that we had collected some money to help cover his lost wages and see the relief that followed. If you wanted to donate we’re still accepting any amount of money here at our Go Fund Me page.
We’re heading into the holiday season. If you are planning on taking the week of Thanksgiving off please sign into your account as soon as possible. We’re already scrambling for veggies for our Thanksgiving week boxes. All Thursday deliveries will be made on Wednesday. There will be no deliveries to WHOLE FOODS. I sent out an email, but unless you responded to change your pickup location your share will remain on hold that week. 
With that said, now’s a good time to remind you that we take 2 weeks off at the end of the year. Please note the weeks of December 22 & 29 there will be no boxes. No need to place your account on hold – it’s been done for you. We will be back up and running on January 5th 2022.
We’re welcoming some winter veggies to the box this week despite the unusual heat wave. Big red beets and beautiful Romanesco (sometimes called Romanesco Broccoli or Roman Cauliflower) are coming your way. 

Be good to each other. 

CSA Contains:
RED TOMATOES
CARROTS
GREEN LEAF LETTUCE
GREEN ZUCCHINI
CUCUMBERS
LACINATO KALE
LEEKS
GARLIC
RED BEETS
CAULIFLOWER
BIG BOX ADD: CHERRY TOMATOES, CARROTS, ROMAINE LETTUCE, BUNCHED SPINACH, GARNET YAMS

JUST the BASICS:
RED TOMATOES
CARROTS
GREEN LEAF LETTUCE
CAULIFLOWER
CUCUMBERS
RED BEETS

JUICE FEAST:
CARROTS
ROMAINE LETTUCE
CUCUMBERS
LACINATO KALE
RED BEETS
GREEN CABBAGE
FENNEL
LACINATO KALE
CELERY
BUNCHED SPINACH

FRUIT EXPANSION: FUYU PERSIMMONS and POMEGRANATES
LETTUCE of the WEEK: ROMAINE
MUSHROOM MIX: Blue and Brown Oysters

California Roasted Sweet Potato Kale Salad

(There’s a lot of components to this salad, but I think it’s a great jumping point for inspiration if you don’t follow every step)
Ingredients:
For the dressing:
¼ cup tahini
½ teaspoon garlic powder
2 tablespoons freshly squeezed lemon juice
1 teaspoon pure maple syrup
1/2 teaspoon dijon mustard
½ teaspoon salt, plus more to taste
Lots of freshly ground black pepper
2-3 tablespoons warm water, to thin the dressing
For the salad:
1 tablespoon olive oil
1 medium to large sweet potato, cut into ½ inch cubes (or 2 cups cubed sweet potato)
1 bunch of Tuscan kale, stems removed and very finely chopped (or 8-10 cups chopped kale)
1/2 cup dried cranberries
1 avocado, sliced or diced
½ cup wasabi peas* (or roasted salted chickpeas), for crunch
For the sweet and spicy pistachios:
½ cup shelled roasted pistachios
1 tablespoon pure maple syrup
¼ teaspoon cayenne pepper
Sprinkle of sea salt
(Find the full recipe and inspiration here at The Ambitious Kitchen)

Winter Grain Bowl With Balsamic Dressing

Ingredients:
3 large golden or red beets, cubed
3 medium sweet potatoes, cubed
olive oil and salt for roasting
1 cup wild rice, uncooked
1/2 cup dried cherries
8–10 cups of shredded kale
3/4 cup crumbled goat cheese
3/4 cup pistachios

Balsamic Dressing
1/4 cup balsamic vinegar
1 cup olive oil
2 tablespoons mayonnaise (optional but deliciously creamy)
1 teaspoon salt
2 teaspoons Dijon mustard
(Find the recipe and inspiration here at Pinch of Yum)

Crispy Baked Beet Greens

Ingredients:
2 cups beet greens, from about 1 bunch
4 teaspoons olive oil, divided
Pinch of salt and pepper
Optional: garlic powder, nutritional yeast, lemon juice
(Find the full recipe and inspiration here at A Fork in the Road)

Beet Salad with Pistachios and Feta

Ingredients:
1 1/2 lbs red and/or golden beets, cooked, peeled and diced (see notes)
1/3 cup red onion, very finely chopped
1 garlic clove, finely minced, use a garlic press
4 tablespoons olive oil
2 tablespoons red wine vinegar (or Apple Cider or Champagne Vinegar)
1 orange (2 tablespoons zest and 4 tablespoons juice)
1/2– 1 cup craisins ( or sub dried currants)
1/2 teaspoon salt, more to taste
1/2 teaspoon pepper
1 cup cilantro, chopped, tender stems OK ( or sub some mint, Italian parsley, basil)
1/2 –1 cup pistachios
1 cup feta, cut into cubes
Optional Garnish: For a festive twist you could top with pomegrante seed!
(Find the full recipe and inspiration here at Feasting at Home)

Pomegranate & Walnut Salad

Ingredients:
3 Cups kale
½ Cup sliced green cabbage
1 medium carrot, peeled
¼ Cup chopped leek
2 Tbsp raw walnut pieces
2 Tbsp pomegranate seeds
1 tsp olive oil
1 Tbsp tahini
(Find the full ingredients and inspiration here at Bake it Paleo)