My dear Community,
Happiest Thanksgiving to you and yours. While the list of farm failures far exceeds success, the success we’ve had feels immeasurable. In farming, what you learn from the failures sets you on the path to where you need to go. I’ve learned valuable lessons about running an orchard and keeping chickens safe. The farm will continue to teach me throughout my lifetime. I set my feet in the dirt, recognize that setbacks only propel me to the next level and that this earth will only give as long as we give back. I have so much gratitude to have expanded our reach with our farm boxes this year and connect more with our wonderful community.
We have some limited time items available in our CSA store this week. Add some brussels, hachiya persimmons, granny smith apples and more this week. Load up on freshly picked mushrooms with our mushroom mix from Golden State Papaya in Goleta. Fresh ingredients make food preparation easier and more flavorful. Don’t skip our herb garden and stock up on everything you need to heighten the flavor in your dishes. Satsuma tangerines came in just in time to brighten up the boxes. They’ll be available through the new year, weather permitting. I also added some organic in-shell walnuts that were grown right down the street from me here in Buellton on Santa Rosa Rd.
I’m talking with another bakery and hopeful a partnership will evolve for 2023. Let’s all take a few deep breaths together and stay centered in gratitude. More whole foods with friends and loved ones, more time outside, a little less stress and less things.
Be good to each other.
P.S. We wanted green beans for Thanksgiving, but it’s extremely difficult to time the crops just right. Enjoy the rest of our bounty.
CSA Contains:
GARNET YAMS
CARROTS
RED BUTTER LETTUCE
BOK CHOI from SUNRISE ORGANICS
BRUSSELS SPROUTS
CELERY
ITALIAN PARSLEY
SATSUMA TANGERINES from GLEN ANNIE ORGANICS
RED BELL PEPPERS
GREEN ZUCCHINI
BIG ADD: CARROTS, LACINATO KALE, BRUSSELS SPROUTS, FENNEL, YELLOW ONIONS
JUST the BASICS:
CARROTS
RED BUTTER LETTUCE
BRUSSELS SPROUTS
GREEN ZUCCHINI
GARNET YAMS
RED BELL PEPPERS
JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
GREEN CABBAGE
CELERY
FUJI APPLES
ITALIAN PARSLEY
LACINATO KALE
FENNEL
SATSUMA TANGERINES
DANDELION GREENS
FRUIT EXPANSION: SATSUMA TANGERINES from GLEN ANNIE ORGANICS and FUJI APPLES from GOPHER GLENN ORGANICS
LETTUCE of the WEEK: ROMAINE LETTUCE
MUSHROOM MIX: Picked fresh from Golden State Papaya here in Goleta
Roasted Zucchini with Parmesan
Ingredients:
2 medium sized zucchini, cut into 1/2 inch thick rounds
1/2 cup grated parmesan cheese
1 tsp garlic powder
2 tbsp olive oil
3/4 tsp sea salt
1/2 tsp pepper
(Find the full recipe + inspiration here at The Modern Proper)
Lemony Fried Brussels Sprouts
Ingredients:
2 tablespoons extra-virgin olive oil
¾ pound Brussels sprouts, trimmed and halved
4 garlic cloves, minced or grated
Zest of 1 lemon
⅔ cup full-fat goat’s milk
2 ounces goat cheese
1 teaspoon Dijon mustard
1 tablespoon fresh lemon juice
Pinch of crushed red pepper flakes
¼ cup chopped fresh basil, plus more for garnish
⅓ cup grated Parmesan cheese
⅓ cup raw almonds, coarsely chopped
Flaky sea salt and freshly ground black pepper
(Find the full recipe and inspiration here at Half Baked Harvest)
Crispy Roasted Rosemary Sweet Potatoes
Ingredients:
3 Tablespoons butter, melted
3 Tablespoons olive oil
1/4 teaspoon crushed dried rosemary, or 1/2 tsp. fresh
3 lbs. 3-4 medium sweet potatoes, peeled and sliced thinly
1 shallot, peeled and sliced thinly
Kosher salt and freshly cracked black pepper, to taste
(Find the full recipe and inspiration here at The Comfort of Cooking)
Best Paleo Stuffing (Gluten-Free, Grain-Free)
Ingredients:
2 tablespoons ghee or avocado oil or refined coconut oil
3 cups onion diced
2 cups celery diced
1 cup mushrooms diced
1 cup apple cored and diced
¼ cup dried cranberries or dates, chopped
¼ cup flat-leaf parsley chopped
4 teaspoons poultry seasoning
½ teaspoon salt
½ teaspoon black pepper
2 cups almond flour
3 large eggs whisked
(Find the full recipe + inspiration here at 40aprons)
Paleo Sweet Potato Pie with an Almond Flour Crust
Ingredients:
For the crust
2 cups almond flour
pinch of salt
1 egg
1 tbsp maple syrup
2 tbsp melted coconut oil
For the filling
1 pound sweet potatoes, washed
¼ cup coconut oil
¼ cup maple syrup
¼ cup coconut sugar
1 tsp ground cinnamon
¼ tsp ground nutmeg
1 tsp pure vanilla extract
1/3 cup coconut milk
2 eggs
(Find the full recipe + inspiration here at Paleo Grubs)