My dear Community,
We are finally winding down on a lot of crops. This will be the last week for melons, cucumbers and strawberries, and zucchini and bell peppers are close behind. As temperatures plummet during the night in Buellton we’ll look to our Goleta farm for the bulk of our bounty. The land that never freezes and allows us to cultivate food all year round. I grew up with four distinct seasons, so I have deep gratitude for eating freshly picked produce all year.
As we approach the holidays, keep us in mind for the gift of giving health. Pair a gift certificate from us with an awesome local cookbook, like this one from Elizabeth Poett @ San Julian farms or this fun family cookbook by Shawn Stevenson @ model health show. Set someone in your life up for success and off on the right foot in the new year. Find the page to access our gift certificates here and we’ll email a personalized message to the giftee along with instructions on how to start up their box.
A few notes about the holiday season you’ll see on repeat in the coming weeks: if you know you’re going to be gone for Thanksgiving, please don’t wait to put your box on hold. Go ahead and log into your account now. This information will be super helpful as we plan for staffing and harvest Thanksgiving week. We will also be taking our annual break the last two Wednesdays of December to reboot and spend some serious quality time with our families.
Be good to each other.
CSA Contains:
MOUNTAIN MAGIC TOMATOES
RED TOMATOES
ROMAINE LETTUCE
LACINATO KALE
BABY SPINACH
CARMEN and/or RED BELL PEPPER
ENGLISH CUCUMBER
GREEN ZUCCHINI
STRAWBERRIES
CANARY MELON
BIG BOX ADD: RED LEAF LETTUCE, LEEKS, CARROTS, GARNET YAMS, FENNEL
JUST the BASICS:
STRAWBERRIES
ROMAINE LETTUCE
CUCUMBERS
LACINATO KALE
BABY SPINACH
MOUNTAIN MAGIC TOMATOES
JUICE FEAST:
CARROTS
ROMAINE LETTUCE
GRANNY SMITH APPLES
LACINATO KALE
ENGLISH CUCUMBERS
ITALIAN PARSLEY
CELERY
BABY SPINACH
STRAWBERRIES
CANARY MELON
FRUIT EXPANSION: CANARY MELON + STRAWBERRIES
LETTUCE of the WEEK: RED LEAF
MUSHROOM MIX: SHIITAKE + OYSTERS from WOLFE FARMS
Crowd-Pleasing Vegan Caesar Salad
Ingredients:
FOR THE ROASTED CHICKPEA CROUTONS:
1 (14-ounce/398 mL) can chickpeas (or 1 1/2 cups cooked), drained and rinsed
1 teaspoon (5 mL) extra-virgin olive oil
1/2 teaspoon fine grain sea salt
1/2 teaspoon garlic powder
1/8 to 1/4 teaspoon cayenne pepper (optional)
FOR THE CAESAR DRESSING (MAKES 3/4-1 CUP):
1/2 cup raw cashews, soaked overnight
1/4 cup (60 mL) water
2 tablespoons (30 mL) extra-virgin olive oil
1 tablespoon (15 mL) lemon juice
1/2 tablespoon (7.5 mL) Dijon mustard
1/2 teaspoon garlic powder
1 small garlic clove (you can add another if you like it super potent)
1/2 tablespoon (7.5 mL) vegan Worcestershire sauce (I use Wizard’s gluten-free brand)
2 teaspoons capers
1/2 teaspoon fine grain sea salt and pepper, or to taste
FOR THE NUT AND SEED PARMESAN CHEESE:
1/3 cup raw cashews
2 tablespoons hulled hemp seeds
1 small garlic clove
1 tablespoon nutritional yeast
1 tablespoon (15 mL) extra-virgin olive oil
1/2 teaspoon garlic powder
fine grain sea salt, to taste
FOR THE LETTUCE:
1 small/medium bunch lacinato kale, destemmed (5 cups chopped)
2 small heads romaine lettuce (10 cups chopped)
(Find the full recipe and inspiration here at Oh She Glows)
Creamy Tuscan White Bean & Kale Soup (1 Pot!)
Ingredients:
1 Tbsp olive oil (if oil-free, sub twice the amount of water)
1/2 large yellow onion, diced (1/2 large onion yields ~ 1 ½ cups or 170 g)
2 medium carrots, peeled and diced (2 carrots yield ~3/4 cup or 100 g)
2 large stalks celery, diced (2 stalks celery yield ~1 ¼ cup or 150 g)
3/4 tsp sea salt (DIVIDED // plus more to taste)
1/2 tsp black pepper (DIVIDED)
2 Tbsp tomato paste
4 cloves garlic, minced (4 cloves yield ~2 Tbsp or 18 g)
1/4-1/2 tsp red pepper flakes, to taste
1 Tbsp freshly chopped rosemary or thyme (or sub 1 tsp dried)
1 tsp dried basil
3 cups vegetable broth (or store-bought)
2 (15-oz.) cans white beans, drained and rinsed (we prefer cannellini // or ~3 ½ cups cooked homemade beans)
1 (15-oz.) can diced tomatoes (or sub 2 cups chopped fresh tomatoes)
4 cups chopped kale leaves (or sub baby spinach)
1 Tbsp balsamic vinegar
3/4 cup full-fat coconut milk (or sub cashew cream)
(Find the full recipa and inspiration here at The Minimalist Baker)
Cucumber Avocado Salad
Ingredients:
For the Salad
2 English Cucumbers
1 Red Onion
1/4 Cup Peanuts (Salted or Unsalted, I prefer Unsalted) roughly chopped, plus another tablespoon for garnishing
2 Teaspoons Fish Sauce
1 Tablespoon Honey
2 Teaspoons Rice Vinegar
2 Tablespoons Toasted Sesame Oil
1 Lime juiced
1/2 Teaspoon Crushed Red Pepper Flakes
1 Avocado
Garnishes
Sesame Seeds optional
(Find the full recipe and inspiration here at Kale Junkie)
Crustless Zucchini Tomato Pie
Ingredients:
2 medium zucchini
sea salt
6 slices bacon
1 cup tomatoes
3 cloves garlic minced
1 tbsp avocado oil
9 large eggs
1/2 cup dairy-free unsweetened milk
1 tsp sea salt
1/2 cup shredded white cheddar (optional)
1/3 cup chopped fresh basil
(Find the full recipe and inspiration here at Wholesome Delicious)
No Bake Chocolate Strawberry Tart
Ingredients:
1 cup pitted dried dates
1 cup nuts of choice (I like walnuts the best!)
⅓ cup cacao powder or unsweetened cocoa powder
1 teaspoon vanilla extract
Pinch sea salt
2 (3-ounces each) of your favorite dark chocolate bars
⅓ cup milk of choice
1 cup sliced strawberries
(Find the full recipe and inspiration here at Primally Inspired)