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Week of October 25th

My dear Community,

Happy rainy day! We spent the weekend prepping for the rain and I still feel really unprepared today. Such is the life of a Southern California girl I suppose. I spent the weekend cleaning gutters, picking apples, tarping off chicken coops and bringing food and other items into our barns and out of the rain’s way. Today we’re stomping in puddles and checking on livestock to make sure everyone’s ok while we wait for the rain to pass.

We’re looking forward to beets and cauliflower in the next few weeks. We’re cleaning up garlic to add to the shares. We still have asian and bosc pears available  in our CSA store. There will be a mix of Gala and Fuji apples going into all the shares this week. Freshly picked apples from our orchard will be sure to level up your expectations from all future apples.

We’ve been waiting for mushrooms from our neighbors over at Golden State Papayas and they’re finally here! We weigh out 1/2 lb bags of freshly picked mixed mushrooms within 24 hours of receiving them. You can add this on as a subscription or just head over to our CSA store and grab a bag this week.

Be good to each other.

CSA Contains:
CILANTRO
RED TOMATOES
YELLOW ONIONS
GALA (or FUJI) APPLES
GREEN ZUCCHINI
GARNET YAMS
ROMAINE LETTUCE
GREEN KALE
BUTTERNUT SQUASH
CELERY
BIG BOX ADD: GREEN LEAF LETTUCE, YELLOW CROOK NECK, HASS AVOCADOS, CARROTS, CUCUMBERS

JUST the BASICS:
RED TOMATOES
CARROTS
GREEN ZUCCHINI
GARNET YAMS
ROMAINE LETTUCE
YELLOW ONION

JUICE FEAST:
CARROTS X2
CILANTRO
ASIAN PEARS
FENNEL
GALA (or FUJI) APPLES
ROMAINE LETTUCE
GREEN KALE
CUCUMBERS
CELERY

FRUIT EXPANSION: FUJI APPLES from GIVENS ORCHARD and ASIAN PEARS
LETTUCE of the WEEK: RED BUTTER
MUSHROOM MIX: BLUE and BROWN OYSTERS

Kale Salad with Roasted Butternut Squash and Apples

Ingredients:
For the roasted topping:
1 pound of butternut squash cubes
2 large, tart baking apples, cored and chopped
1 medium onion, halved and sliced thinly
1 Tablespoon avocado oil
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
1/2 teaspoon ground mustard
1/4 teaspoon black pepper
For the dressing:
3 Tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 garlic clove, minced
1 teaspoon pure maple syrup or honey
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1/2 cup extra-virgin olive oil or avocado oil
For the salad:
2 bunches of kale, any kind
1 Tablespoon apple cider vinegar
1 teaspoon extra-virgin olive oil or avocado oil
Toasted pumpkin seeds, for garnish
(Find the full recipe and inspiration here at Perrys Plate)

Paleo Butternut Sausage Bake with Kale

Ingredients:
3 and 1/2 cups small-cubed butternut squash
1 tbsp light flavored olive oil for roasting
1/4 tsp fine grain sea salt for roasting
1 lb Italian pork sausage* – casings removed
1-2 tsp light flavored olive oil
1/8 tsp crushed red pepper flakes**
1/2 med onion chopped
1/2 cup of your favorite marinara sauce
1/4 cup full fat canned coconut milk
2 cups roughly chopped kale
1 egg whisked
fine grain sea salt and pepper to taste
(Find the full recipe and directions here at Paleo Running Momma)

Butternut Squash & Yam Curry

Ingredients:
2 Tbsp coconut oil
1/2 medium yellow onion, chopped
1 large jewel yam, chopped into ½” cubes (4 cups)
1 small butternut squash, peeled and chopped into ½” cubes (6 cups)
1 Tbsp fresh ginger, peeled and grated
4 cloves garlic, minced
2 tsp coriander
2 tsp ground cumin
1 tsp garlic powder
1/4 tsp cardamom
1/8 tsp ground cayenne pepper, optional
½ tsp ground turmeric
1 tsp kosher salt
1 (14-ounce) can full-fat canned coconut milk*
1 cup vegetable broth
Rice for serving
(Find the full recipe and inspiration here at The Roasted Root)

Kale Vegetable Soup

Ingrediets:
1 cups large or extra large onion chopped (about 2)
1 lb carrots chopped
5 stalks celery chopped
5 cups kale chopped
2 tbsp butter or coconut oil
2 tbsp garlic minced
9 cups stock vegetable or chicken
1 tsp thyme dried
3 leaves bay
1/4 tsp rosemary dried
1 tbsp coarse sea salt
1 tsp black pepper ground
(Find the full recipe and inspiration here at Isabel Eats)

Cilantro Pesto

(I love adding parmesan cheese to my pesto as well. Consider whizzing in a chunk if you can tolerate dairy)
Ingredients:
1/2 cup slivered almonds (or 2/3 cup whole almonds)
2 cups fresh cilantro, large stems removed
2 garlic cloves
1/2 cup olive oil
1 1/2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper (optional)
(Find the full recipe and inspiration here at Simply Whisked)