My dear Community,
Another reminder that we will be closed December 21st through the end of the year. You don’t need to make any adjustments or holds to your account. It’s already been done for you. This gives our crew time to be with family and friends over the holidays and a chance for the winter crops to get a little extra time to grow for harvesting in January.
As a relatively new mom (boys 3 & 6), I’m always trying to maximize my health to maximize my energy and vitality. The food we eat literally turns us into who and what we are. It helps our body manage different forms of stressors in our lives. By weaving this weekly box of veggies into your diet you are effectively helping your body and mind function at their best. By consciously optimizing our environment to work for us, we take the power back of our health and advocate for our own well-being. That’s what organic means to me. Or perhaps it’s a stepping stone to something bigger. Realizing that, like nature, we work in a balance. Let’s return to our roots, enjoy the sunrise, be an active part of our community and make sure to include more plants and whole foods in our diets.
Be good to each other.
CSA Contains:
BABY SPINACH
WHITE CAULIFLOWER
FENNEL
YELLOW ONIONS from FINLEY FARMS
FINGERLING POTATOES (mixed colors) from SUNRISE ORGANICS
SATSUMA TANGERINES from GLEN ANNIE ORGANICS
CARROTS
SALAD MIX
GREEN KOHLRABI
CILANTRO
BIG BOX ADD: CARROTS, RED BUTTER SALINOVA LETTUCE, BRUSSEL SPROUTS, BROCOLLINI, SATSUMA TANGERINES
JUST the BASICS:
CARROTS
SALAD MIX
BABY SPINACH
WHITE CAULIFLOWER
FINGERLING POTATOES
SATSUMA TANGERINES
JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
GREEN CABBAGE
CELERY
FUJI APPLES
CILANTRO
LACINATO KALE
FENNEL
BABY SPINACH
FRUIT EXPANSION: SATSUMA TANGERINES + FUJI APPLES from GOPHER GLEN ORGANICS
LETTUCE of the WEEK: RED BUTTER SALINOVA
MUSHROOM MIX: Picked fresh from Golden State Papaya here in Goleta
Vinegar Coleslaw
Ingredients:
½ recipe Apple Cider Vinegar Dressing
1 additional teaspoon honey
4 cups shredded green cabbage
2 cups shredded red cabbage
2 medium carrots, sliced into thin peels
2 scallions, chopped
Heaping ¼ teaspoon sea salt
1 tablespoon chopped parsley
¼ cup toasted sunflower seeds
(Find the full recipe and inspiration here at Love and Lemons)
Kohlrabi and Carrot Slaw
Ingredients:
1 large kohlrabi, peeled, stems trimmed off, grated
1/4 head purple cabbage, shredded
2 medium carrots, peeled and grated
1/2 red onion, grated
4 tablespoons chopped cilantro
1/4 cup golden raisins (optional)
1/4 cup mayonnaise (sub whole milk yogurt)
1 tablespoon cider vinegar
1 tablespoon sugar (sub coconut sugar/maple syrup)
1 teaspoon salt
(Find the full recipe and inspiration here at the Kitchn)
Roasted Fennel & Potato Soup
Ingredients:
1 1/2 lbs. (3 – 4) yukon gold potatoes, cut into 1 inch chunks
2 large or 3 small fennel bulbs, sliced into 1 inch slices (reserve some fronds for garnish)
1 medium onion, peeled and cut into 1/2 inch slices
2 tablespoons olive oil
mineral salt & fresh cracked pepper, to taste
2 cups water or low-sodium vegetable broth (or bone broth)
2 cups unsweetened plain non-dairy milk
(Find the full recipe and inspiration here at Simple Veganista)
Cilantro Pistachio Pesto
Ingredients:
3/4 cup packed fresh cilantro
1/2 cup shelled roasted pistachios
1 jalapeno, seeds removed
2 cloves garlic
1/2 lime, juiced
3 tablespoons avocado or olive oil
2-3 tablespoons water, to thin pesto
½ teaspoon salt
Freshly ground black pepper
(Find the full recipe and inspiration here at Ambitious Kitchen)
A recipe straight from a CSA customers kitchen:
Bookmark this delicious soup. We’ll have more sweet potatoes next week and plenty in the CSA store if you want to make this soup this week.
Recipe: We cut and roasted our 2 sweet potatoes and 6 big carrots with olive oil, yellow curry, salt & ground pepper. Seperately, we sautéed 1/2 white onion with 4 large cloves of garlic in olive oil, s & p, deglazing with white wine. While hot, we added the roasted veggies & sautéed onions in a cuisinart, blending with two cans of coconut milk (can add chicken stock to make thinner). Once it was all blended, we poured into a soup pot and simmered adding more curry and seasoning. It’s perfect for this time of year!