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Week of October 20th

My dear Community,

You may have noticed a few substitutions in your CSA box last week. We had trucking issues due to the Alisal fire 101 closure. Our hearts and thoughts go out to those affected by the fire, and to those fighting it. If you didn’t receive pears we have a big load coming in this week. We are picking the last of our red bell peppers this week as we transition into the colder months. But we’re living on some summer vibes as we continue to eat heirloom tomatoes.

Friendly reminder we have mushrooms available as an add on or a weekly subscription. You can update your subscription by logging into your account and clicking on the “change” button next to your subscription. Follow the prompts to make any changes you’d like. That includes removing a subscription with at least 3 days advance notice. We’re patiently waiting for our local mushroom grower to get up and running and are currently sourcing our mushrooms from Far West Fungi. We are also offering a delicious cacao elixir from Earth Milk Moon in our CSA store. If you prefer to drink your mushrooms, consider trying out this highly nourishing mix made from a local SB postpartum nurse.

Our chickens have really slowed down for the winter with egg production. We don’t push them to lay through the winter with lights. Instead we let them rest and ramp back up when the light of day and the temps warm back up. I have 75 baby chicks in my front yard right now so the future of eggs in the new year is bright.

Be good to each other.

CSA Contains:
HEIRLOOM TOMATOES
BOSC PEARS from THE APPLE FARM
GREEN LEAF LETTUCE
ARUGULA
RED BELL PEPPERS
CARROTS
LACINATO KALE
GREEN BEANS
GREEN ZUCCHINI
SWEET POTATOES
BIG BOX ADD: LEEKS , CHERRY TOMATOES, BROCCOLI, CARROTS, RED BUTTER LETTUCE

JUST the BASICS:
HEIRLOOM TOMATOES
BOSC PEARS
GREEN LEAF
RED BELL PEPPERS
GREEN BEANS
GREEN ZUCCHINI

JUICE FEAST:
CARROTS
ROMAINE LETTUCE
CILANTRO
CELERY
CUCUMBERS
LACINATO KALE
FENNEL
FUJI APPLES
BOSC PEARS

FRUIT EXPANSION: FUJI APPLES from GIVENS ORCHARD and BOSC PEARS from THE APPLE FARM
LETTUCE of the WEEK: RED BUTTER
MUSHROOM MIX: Shitake & Maitake and/or Oyster Mushrooms

Green Bean Salad with Toasted Almonds & Feta

Ingredients:
⅓ cup sliced almonds
1 pound green beans, trimmed and cut into 2 to 3” long pieces
¼ cup water
½ teaspoon fine sea salt, divided
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice (about ½ lemon)
2 teaspoons Dijon mustard
1 small-to-medium clove garlic
Several twists of freshly ground black pepper
Pinch of red pepper flakes
¼ cup crumbled feta cheese, divided
3 to 4 large basil leaves, torn or chopped, for garnish
Lemon zest from about ½ lemon, for garnish
(Find the full recipe and directions here at Cookie and Kate)

Beans-and-Greens-Stuffed Peppers

Ingredients:
1 pound Lacinato Kale
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
Kosher salt and freshly ground pepper
1 (15-oz.) can white beans, drained and rinsed)
1/4 cup grated Parmigiano-Reggiano
1 teaspoon red-wine vinegar
4 small bell peppers, halved lengthwise, seeds removed
3/4 cup grated fontina cheese
(Find the full recipe and directions here at Martha Stewart)

Vegan Zucchini Noodles with Arugula Arugula Alfredo

Ingredients:
2 medium-sized zucchinis
1 package of baby bella mushrooms
half of a red onion, chopped
veg broth for sauteing
1 avocado (optional for serving)
optional spices for the mushroom saute: a dash of each – garlic powder, onion powder, cayenne pepper, black pepper, and salt.
for arugula alfredo sauce:
1/2 cup of cashews
1/2 cup of water
1/3 hemp seeds
2 garlic cloves
1/2 teaspoon of garlic and onion powder
1 tablespoon apple cider vinegar
1 loose cup of arugula (and a bit extra to serve the pasta on top of it as pictured).
pinch of salt to taste
(Find the full recipe and directions here at Sprouting Zen)

Zucchini Noodle Pad Thai Salad with Sesame- Cashew Dressing

Ingredients:
For the salad dressing:
1/3 cup cashew butter
2 tablespoons reduced sodium soy sauce or tamari, if gluten free
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon lime juice
1/2 inch fresh ginger, grated
3 cloves garlic, minced
water, if needed
For the salad:
1 bunch arugula
1 medium zucchini, spiralized*
1 large red bell pepper, sliced
1 cup chopped cabbage
1/2 cup shredded carrots
1/4 cup toasted cashews
2 tablespoons fresh cilantro, coarsely chopped
sesame seeds, for garnish
(Find the full recipe and directions here at A Spoonful of Flavor)