My dear Community,
It’s been a busy week on the farm. The weather is starting to cool down but we’re still harvesting summer and fall crops while planting for the winter. As the temperatures drop, Buellton will transform into mostly cover crops and our farm in Goleta will carry us through the winter time. If you’ve ever lived anywhere besides California you know how amazing it is that we have fresh produce available year round.
As Monday rolls around again, I consistently need a reset to keep myself focused on meal planning. It can feel so easy to get off track some weeks. Setting an intention at the beginning of the week really helps me refocus. Remembering how food makes me feel and gives me the energy I need keeps me on track and makes sure I include plants in most of my meals. Diets have never resonated with me, but finding joy in connection with the farm and feeling good in my body set me on a journey of health. I hope our recipes inspire you to eat more plants and have an amazing week.
Be good to each other.
CSA Contains:
CUCUMBERS
GREEN ZUCCHINI
RED BELL PEPPERS
STRAWBERRIES
CARROTS
ROMAINE LETTUCE
HEIRLOOM TOMATOES
SPAGHETTI SQUASH
CILANTRO
GREEN KALE
BIG ADD: RED LEAF LETTUCE, CANTALOUPE, BI-COLORED SWEET CORN, MOUNTAIN MAGIC TOMATOES, GREEN BEANS
JUST the BASICS:
ROMAINE LETTUCE
CARROTS
STRAWBERRIES
HEIRLOOM TOMATOES
GREEN ZUCCHINI
SPAGHETTI SQUASH
JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
GRANNY SMITH APPLES
LACINATO KALE
ENGLISH CUCUMBERS
CILANTRO
CELERY X2
BARTLETT PEARS
ITALIAN PARSLEY
FRUIT EXPANSION: STRAWBERRIES + BARTLETT PEARS
LETTUCE of the WEEK: RED LEAF
MUSHROOM MIX: Shiitake + Oyster from WOLFE FARMS
Turkey Kale Spaghetti Squash Boats
Ingredients:
1 small spaghetti squash, cut in half and deseeded
1/2 tablespoon avocado oil
1 cup chopped yellow onion
2 cloves garlic, minced
1/2 pound ground turkey
3 cups packed kale, chopped
6 button mushrooms, sliced
1/2 teaspoon dried oregano
3.5 ounces goat cheese
1/4 cup packed parsley, roughly chopped
1 tablespoon lemon juice
salt and pepper, to taste
(Find the full recipe and inspiration here at Eat the Gains)
Greek Chicken Skillet
Ingredients:
1 pound chicken breasts or thighs
3 TBL olive oil
1/4 tsp ground pepper
1/4 tsp sea salt
1 tsp oregano
Zest and juice of 1 lemon
2 TBL minced garlic
3 cups cauliflower rice (can be frozen) see how to make zucchini rice here
3 cups kale, chopped
1/4 cup chicken broth
1/2 cup kalamata olives
1/4 cup baby tomatoes, halved
1/2 cup cucumber, chopped
1/4 cup red onion, chopped
(Find the full recipe and inspiration here at Organically Addison)
The Best Paleo Bean Free Chili
Ingredients:
2 tablespoons olive oil
1 medium sized onion, diced
2 medium bell peppers, any colors, diced
4 cloves of garlic, chopped
2 large carrots, diced
2 stalks of celery, diced
1 pound ground beef
1/2 pound ground pork (or an additional 1/2 pound of ground beef)
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/3 cup tomato paste
1 teaspoon cumin
1 1/2 tablespoons chili powder
1 1/2 teaspoons dried oregano
3 cups broth – 2 cups for a thicker chili
1 14.5 oz can diced tomatoes
1 bay leaf
Juice of one lime
Salt and pepper to taste
(Find the full recipe and inspiration here at Nyssas Kitchen)
Pesto Chicken Stuffed Zucchini Boats
Ingredients:
For the pesto:
3/4 cup packed fresh cilantro
1/2 cup cashews (raw or roasted is fine)
1 jalapeno, seeds removed
2 cloves garlic
1/2 lime, juiced
3 tablespoons avocado or olive oil
2-3 tablespoons water, to thin pesto
3/4 teaspoon salt
Freshly ground black pepper
For the zucchini boats:
Olive oil
4 medium zucchini, sliced in half lengthwise (look for zucchini that is similar in size)
3/4 pound (about 2 cups) cooked shredded chicken breast (can also be from a rotisserie chicken)
½ cup roughly chopped cherry tomatoes
1 1/4 cup shredded mozzarella cheese, divided
Optional: ¼ cup parmesan cheese
To garnish:
Extra cilantro and quartered cherry tomatoes
(Find the full recipe and inspiration here at Ambitious Kitchen)