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Week of November 3rd

My dear Community,

We’re happy to have a very special type of heirloom tomato in the box this week. It’s called Ananas Noir and it’s a green variety of tomato. Don’t let the color fool you – this tomato is very sweet and so delicious. Looking forward to sinking my teeth into the sweetness of this tomato as we head into the month of November. We’ve also been struggling with our cucumber crops all year. This is why you haven’t seen many cucumbers in the boxes. This week we’ve succeeded and the cucumbers are flowing in.

We will be making boxes the week of Thanksgiving. If you usually have a Thursday delivery, plan on picking up on Wednesday (more details to come). If you do not need a box this week please log into your account here and update your preference as soon as possible to help us plan.

Be good to each other.

CSA Contains:
RED TOMATOES
CARROTS
RED LEAF LETTUCE
GREEN ZUCCHINI
CUCUMBERS
COLLARDS
LEEKS
ASIAN PEARS
GREEN BEANS
HEIRLOOM TOMATOES
BIG BOX ADD: CHERRY TOMATOES, CARROTS, ROMAINE LETTUCE, SWEET POTATOES, HASS AVOCADOS

JUST the BASICS:
RED TOMATOES
CARROTS
RED LETTUCE
GREEN BEANS
ASIAN PEARS
CUCUMBERS

JUICE FEAST:
CARROTS
ROMAINE LETTUCE
CUCUMBERS
COLLARDS
ASIAN PEARS
GOLDEN DELICIOUS APPLES
FENNEL
LACINATO KALE
CELERY

FRUIT EXPANSION: GOLDEN DELICIOUS APPLES and ASIAN PEARS
LETTUCE of the WEEK: ROMAINE
MUSHROOM MIX: Blue and Brown Oysters

Baked Eggs with Garlicky Collard Greens

Ingredients:
4 large eggs
1 whole bunch of collard greens stemmed and chopped
3 cloves of garlic finely chopped
1-2 tbsp ghee (or olive oil)
1/4 tsp black pepper
1-2 tbsp toasted sesame seeds for garnish
2 tbsp liquid aminos (or GF soy sauce)
(Find the full recipe and inspiration here at the Wheatless Kitchen)

Roasted Carrot & Leek Soup

Ingredients:
7 large carrots
2 large leeks
3-4 garlic cloves
1/2 tsp salt
1/2 tsp black pepper
2 tbsp extra virgin olive oil
4 cups vegetable broth
optional toppings: parsley, chopped nuts or seeds, vegan sour cream, goat cheese, etc.
(Find the full recipe and inspiration here at The Wheatless Kitchen)

Green Bean & Mushroom Casserole with Wild Rice

Ingredients:
4 1/2 cups vegetable broth
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/4 teaspoon black pepper, plus more to taste
6 ounces (170 g) crimini mushrooms, sliced (about 5 large)
8 ounces (225 g) green beans, ends trimmed and cut in half
1 small yellow onion, diced and/or caramelized*
2 cups (415 g) wild rice blend
(Find the full recipe and details here at From My Bowl)

Nori Rice Bowls with Tofu, Cucumber and Avocado

Ingredients:
FOR THE TOFU
14-ounce tub extra-firm tofu
1 tablespoon neutral vegetable oil
1 tablespoon maple syrup or agave, or to taste
1 tablespoon soy sauce or tamari, or to taste
1 teaspoon sriracha, or to taste, optional
FOR THE BOWLS
1 sheet toasted nori or 6 to 8 pieces nori snacks
2 to 3 cups cooked rice (brown or white), warm or cold
1 medium ripe avocado, pitted, peeled, and diced
Thinly sliced cucumber as desired
A handful of cilantro or parsley leaves
Sesame seeds
Extra soy sauce for serving
(Find the full recipe and inspiration here at The Vegan Atlas)

Homemade Paleo Chili

Ingredients:
1 1/2 – 2 pounds ground beef
1 white or yellow onion, diced
2 bell peppers (any color), diced
4–5 cloves fresh garlic, pressed
6 small tomatoes, diced
1 15-ounce can tomato sauce
1/2 teaspoon basil
2 teaspoons oregano
2 teaspoons cumin
1/4 teaspoon sea salt
Coarse black pepper for garnishing, optional
Fresh cilantro and diced avocado for garnishing, optional
(Find the full recipe and directions here at Spirited and Then Some)