Last call for granola or fresh baked cookies for the month of November. Choose from any of these flavors:
Cranberry Cashew Granola ORGANIC
Raisin Pecan Granola: ORGANIC
Blueberry Almond Granola: GLUTEN FREE
Coconut Seed Granola: GLUTEN FREE
Pumpkin Spice Granola: ORGANIC
All products are made fresh to order right here in Goleta. Purchase them here in our CSA store.
We are also going to start taking orders for your Thanksgiving Pie from Deux Bakery. It was a big hit last year so we are bringing it back (ahem..I ordered a few myself). $25/pie baked fresh to order. I’m going to get a final list of flavors, but Wendy will basically make any pie that you can imagine. We will be creating our Thanksgiving CSA box, but we plan on closing down shop for the week of Christmas. Just a heads up.
I’m working on building a solar powered insectasarium. I might have made that word up 🙂 I’m going to be harvesting local flies and bugs from the farm and housing them in a green house type structure. With the humidity and temperature kept at the right levels, the bugs will lay their eggs and we can harvest the larva for the chickens. Extremely high in protein, it will give the eggs, and the chickens a healthy boost. More on that (including pictures) to come. Hoping to have it up and running before the new year. It would be great if we could reduce the impact we have to the earth by using less grain and more farm food!
Lots of greens in your box this week. Keep them fresh by washing them, spinning them dry and getting them into an airtight container as soon as you get home. They should last for over a week giving you plenty of time to use them!
CSA Contains:
BUNCHED BEETS
CARROTS
ROMAINE LETTUCE
GREEN ZUCCHINI
BUNCHED SPINACH
CELERY
CILANTRO
SALADETTE TOMATOES
GREEN BELL PEPPERS
ARUGULA
BIG BOX ADD: RASPBERRIES or BLACKBERRIES, YELLOW CHERRY TOMATOES, RED LEAF LETTUCE, PERSIMMONS from VINCENT FARMS, CARROTS
Fruit Expansion Includes: PERSIMMONS from Vincent Farms and Raspberries or Blackberries
**Persimmons go great on top of spinach salads!
Colorful Beet Salad with Carrot, Quinoa & Spinach
(Reset with this healthy beet salad recipe featuring superfoods like carrot, quinoa, spinach, edamame and avocado. It’s as colorful as it is nutritious! Recipe yields two meal-sized salads or four side salads. If you plan on having leftovers, store the greens separately from the other prepared ingredients and toss just before serving.)
Ingredients: Serves 2-4
Salad
1/2 cup uncooked quinoa, rinsed
1 cup frozen organic edamame
1/3 cup slivered almonds or pepitas (green pumpkin seeds)
1 medium raw beet, peeled
1 medium-to-large carrot (or 1 additional medium beet), peeled
2 cups packed baby spinach or arugula, roughly chopped
1 avocado, cubed
Vinaigrette
3 tablespoons apple cider vinegar
2 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon chopped fresh cilantro
2 tablespoons honey or maple syrup or agave nectar
1/2 to 1 teaspoon Dijon mustard, to taste
1/4 teaspoon salt
Freshly ground black pepper, to taste
(Please visit Cookie and Kate for the full recipe and directions)
*If this salad isn’t up your alley, don’t forget about the classic arugula, roasted beet and goat cheese combo. That’s always a winner!
Skillet Lasagna with Zucchini, Arugula, and Fontina
(What makes this lasagna healthier than most is the lack of meat, bechamel, and the more conservative use of cheese. I only use a pound and change, which doesn’t amount to a crazy portion if you manage to not inhale the whole pan. I call this skillet lasagna because I used a large cast iron pan instead of the usual casserole dish. You can easily use whatever pan you like. You can also substitute baby spinach for the arugula. – Per Author You can also consider using the zucchini strips in place of some of the noodles – Per Carolyn Givens)
Ingredients: Servings 4-6
2 tablespoons olive oil
2 medium zucchini (about 1 pound), finely diced
2 medium shallots, thinly sliced
Sea salt
5 ounces baby arugula
2 cups basil leaves
16 ounces marinara sauce
12 no-boil lasagna noodles (I used DeBoles Gluten-Free)
1/4 pound fontina, coarsely grated
1/2 pound fresh ricotta
1/2 pound mozzarella, diced
(Find the full recipe and directions here at Feed Me Phoebe)
Magical Celery Bisque (Vegan)
(Reserve a little of the raw chopped celery for adding on top of each bowl of soup for some nice and fresh crunch!)
Ingredients: Serves 4
Entire large cluster of celery
Half a white onion
One clove of garlic
1/8 teaspoon cayenne pepper (or some red pepper flakes)
3/4 Tablespoon salt
1 Tablespoon sugar or agave nectar
Small pinch black pepper
3/4 container silken tofu (or more if you like it creamier)
4 Tablespoons olive oil
2 cups water
(For full recipe and directions visit Honest Fare)
**Celery boasts a lot of antioxidants and anti-inflammatory support. If this soup recipe doesn’t look good to you using celery is pretty easy. Chop it up in any salad for a nice texture addition. Top it with your favorite almond butter, hummus or dressing for a quick snack. It has a great crunch and can lure you away from potato chips…for a little while at least 🙂
Fried Eggs in Bell Pepper Rings
(There are so many possibilities with green bell peppers. Our big bell peppers are perfect for stuffin’. Stuff them with cold tuna salad for lunch for chicken and rice for dinner. They are crunchy and make a great alternative to bread or tortillas as a hand held meal. Or check out this quick and easy recipe below for breakfast.)
Ingredients:
organic free range eggs
1/3 inch wide rings cut from a fresh bell pepper
coconut oil
salsa, grated raw cheese, crumbled bacon (optional)
(Full recipe and directions here at Food Renegade)
Juice Feast Contains:
BUNCHED BEETS
CARROTSx2
ROMAINE LETTUCE
BUNCHED SPINACH
CELERY
CILANTRO
GREEN BELL PEPPERS
GREEN APPLES from REGENERATIVE EARTH FARMS (last week)
BLACKBERRIES
LACINATO KALE