Uncategorized

Week of October 18th

My dear Community,

Have you ever had one of those weeks where so many things out of your control go haywire? You keep finding geese eating rows of lettuce, your zucchini crop has a case of mildew and you wake up to find your ice machine on the fritz. That’s when I remind myself to find the tiny cracks of light where gratitude shines through. I’ve found that I can move through life and business with a little more ease if I can give it all a little grace. And although you and I don’t have to deal directly with things like monitoring geese, replanting zucchini and fixing the ice machine, there’s no shortage of obstacles on a daily basis. Here’s hoping that this box can bring you happiness this week. Biting into freshly picked produce, grown with flavor in mind and not picked a day too soon, sharing meals with loved ones or having a moment of silence with some good food provide me little joys and I hope they do for you, too.

Be good to each other

CSA Contains:
ENGLISH CUCUMBERS
MOUNTAIN MAGIC TOMATOES
HASS AVOCADOS
FUJI APPLES from our orchard
GREEN LEAF LETTUCE
CARROTS
BAGGED SPINACH from SUNRISE ORGANICS
FENNEL
GREEN ZUCHINI
BROCCOLINI from SUNRISE ORGANICS
BIG ADD: CARROTS, MINI SWEET PEPPERS, ROMAINE LETTUCE, ARUGULA,

JUST the BASICS:
CARROT
RED LEAF LETTUCE
CHERRY TOMATOES
HASS AVOCADOS
BAGGED SPINACH
GREEN ZUCCHINI

JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
LACINATO KALE
CELERY
CUCUMBERS
MELON
RED PEPPERS
ITALIAN PARSLEY
APPLES
DANDELION GREENS

FRUIT EXPANSION: POMAGRANATES & ASIAN PEARS
LETTUCE of the WEEK: ROMAINE
MUSHROOM MIX: Picked fresh from Golden State Papaya here in Goleta

Roasted Fennel and Carrots (Paleo, Vegan, Whole30)

Ingredients:
2 fennel bulbs
2 extra large carrots
½ small onion
3-4 cloves garlic
½ Tbsp olive oil (plus more for greasing pan)
1 tsp flaked salt
½ small lemon
handful fresh parsley, chopped
(Find the full recipe and inspiration here at Bake it Paleo)

Crustless Garden Vegetable Quiche

Ingredients:
2 tbsp ghee or avocado oil, divided (use avocado oil for dairy free)
2 small zucchinis, sliced into thin rounds
1/2 small onion, chopped
2 cloves garlic, minced
3 cups baby spinach
1 and 1/4 cup small tomatoes, sliced into thin slices
1 tbsp fresh basil, minced + extra for garnish
8 eggs
1/4 cup dairy free milk
1/2 tsp salt
fresh ground pepper to taste
(Find the full recipe and inspiration here at the Savory Lotus)

Roasted Broccoli Fennel Soup

Ingredients:
4 cups broccoli florets (You can use the whole stem of the brocollini too)
2 cups fennel, chopped into wedges
2 Tbsp olive oil, divided
5 cloves garlic, minced
1 medium onion, chopped
2 cups curly kale, ribs removed (sub spinach)
½ cup raw cashews
3 cups filtered water
2 Tbsp lemon juice
3 large handfuls baby kale
sea salt, to taste
black pepper, to taste
(Find the full recipe and inspiration here at With Food and Love)

Chilled Cucumber Avocado Soup

Ingredients:
For the soup:
1 pound organic cucumbers, roughly chopped
2 small avocados
1/4 cup fresh lime juice (about 2 limes)
3/4 cup water
1 teaspoon sea salt
1/2 teaspoon black pepper
For garnish (optional):
chopped tomato
chopped cilantro
fresh corn kernels
hemp seeds
(Find the full recipe and inspiration here at Pickles n Honey)