My dear Community,
We have three more weeks of boxes until we close for the winter holiday. We will be closed December 20/21 & 27/28th. It’s always amazing how quickly the year flies by. 2023 marks our 13th year of the CSA program!
Over the years the CSA program has been highlighted more and more as a valuable resource for local food distribution. A lot of local stores will not be purchasing from us anymore due to a “food safety” standard that has been set by corporate America. Standards that seem to create more jobs for paperwork and companies that sell us the supplies. My definition of food safety is keeping biodiversity in true harmony with tending to the soil, crop rotations and keeping the ecosystem of animals in the beautiful dance that nature intended. Practices like these have kept food safe for thousands of years. We are fortunate enough to be able to continue to offer our produce through the CSA program and our local farmer’s markets.
Consider the gift of veggies this holiday season. Add on an epic loaf of fresh baked sourdough bread or local mushrooms to complete the deal. Just log into our website here to get started. We’ll send out the message on your selected day and get the giftee going in the new year.
We continue to be extremely short on eggs as they are also seasonal. Our newest flock just started laying and I hope to be caught up in the new year. When chickens first start laying, the eggs are about half of their normal size, it takes a while for them to really get going. If you are on our waitlist, we will notify you as soon as they’re available again.
Be good to each other.
CSA Contains:
CARROTS
WHITE CAULIFLOWER
GREEN CABBAGE
MOUNTAIN MAGIC TOMATOES
LACINATO KALE
FRENCH BREAKFAST RADISHES
ROMAINE LETTUCE
GARNET YAMS
RED ONIONS
BABY SPINACH
BIG ADD: CARROTS, RED LEAF LETTUCE, YELLOW CHERRY TOMATOES, BRUSSELS SPROUTS, BROCCOLI
JUST the BASICS:
CARROTS
ROMAINE LETTUCE
CAULIFLOWER
BABY SPINACH
MOUNTAIN MAGIC TOMATOES
RED ONIONS
JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
PINK LADY APPLES
LACINATO KALE
GREEN CABBAGE
CILANTRO
FENNEL
BUNCHED SPINACH
SATSUMA TANGERINES
FRUIT EXPANSION: FUYU PERSIMMONS + SATSUMA TANGERINES
LETTUCE of the WEEK: RED LEAF
MUSHROOM MIX: SHIITAKE + OYSTERS from WOLFE FARMS
Roasted Cauliflower Salad with Lemon Tahini Dressing
Ingredients:
1 head cauliflower
1/2 red onion
2 Tbsp olive oil
Salt and Pepper to taste
1/2 bunch parsley
LEMON TAHINI DRESSING
1/3 cup tahini
1/3 cup water
1/4 cup lemon juice
2 cloves garlic, minced
1/2 tsp cumin
1/4 tsp cayenne
1/4 tsp salt
SPICED CHICKPEAS
1 15oz. can chickpeas
1 Tbsp olive oil
1/2 tsp smoked paprika
1/4 tsp garlic powder
1/8 tsp cayenne
Salt and Pepper to taste
(Find the full recipe and inspiration here at Budget Bytes)
Cauliflower Mushroom Rice
Ingredients:
Mushrooms
16 ounces Cremini Mushrooms, (sliced thick)
1 teaspoon Garlic Powder
1 teaspoon Dried Italian Seasoning
2 Garlic Cloves, (grated)
2 Tablespoons Melted Ghee, (or olive/avocado for vegan)
Fresh Cracked Pepper
Cauliflower Rice
1 Tablespoon Ghee, (or olive/avocado for vegan)
4 Cups Riced Cauliflower*, (16oz)
1/2 Cup Unsweetened Almond Milk
1/4 Cup Chopped Fresh Parsley
Salt/Pepper to taste
(Find the full recipe and inspiration here at Wonky Wonderful)
Kale Chicken Caesar Salad + The Best Caesar Dressing
Ingredients:
6 cups kale stems removed
1 tbsp extra virgin olive oil
1/8 tsp sea salt
1/4 medium red onion thinly sliced
1/2 cup raw almonds
1 tbsp avocado oil
1 lb skinless boneless chicken thighs or breasts
Salt and pepper to taste
Caesar Dressing
1/2 cup mayonnaise
2 garlic cloves minced
1 1/2 tbsp fresh lemon juice
2 tsp dijon mustard
1 tsp anchovy paste
1/4 tsp sea salt
1/8 tsp ground black pepper
(Find the full recipe and inspiration here at What Great Grandma Ate)
Buttered Radishes with a Poached Egg
Ingredients:
2 bunches (12 to 14) French Breakfast Radishes
2 tablespoons good unsalted butter
6 scallions, diced
1 teaspoon fresh thyme
pinch of salt
2 eggs
2 pieces of bread, toasted (we recommend sourdough from Bunkhouse Bread sold exclusively in this CSA program)
(Find the full recipe and inspiration here at Naturally Ella)
Mexican Sweet Potato Hash with Black Beans and Spinach
Ingredients:
2 tablespoons olive oil
2 medium sweet potatoes, peeled and cut into ½-inch cubes (about 4 cups)
1 large shallot, thinly sliced
One 15-ounce can black beans, rinsed and drained
1 teaspoon sea salt
½ teaspoon ground cumin
½ teaspoon chili powder
5 ounces baby spinach
1 tablespoon lime juice
(Find the full recipe and inspiration here at Feed Me Phoebe)