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Week of October 5th

My dear Community,

As we head into fall I’m taking some time to release the busyness of summer and embrace a much needed slightly slower pace. I like to spend as much time as possible outside as we transition to autumn. As I feel the shift in energy in myself, I can also see it mirrored in the natural world. Pumpkins are ripening, apples are being harvested from the trees, leaves are changing colors and the days feel a little bit cooler. This harmony really helps us feel more connected and grounded. Try to spend as much time  in nature, connecting with this shift.

As the cooler weather slows down the production of the farm, we look to other farms in California to help supply us with variety. This week we’ve partnered with Tomatero Organic Farm in Watsonville for some end of season blackberries. They’re available for as long as they last in our CSA store. We’re also selling a few items from Pacific Pickle Works. I assumed the whole line was organic as they’ve been a longtime customer of ours. It turns out that only the pickled beets are organic and come directly from our farm. The rest of the line is delicious, but we will not continue selling it and so will only be available while supplies last.

Be good to each other.

CSA Contains:
PIEL DE SAPO MELON
RED BELL PEPPERS
GREEN BEANS
CHERRY TOMATOES
CARROTS
GREEN ZUCCHINI
ITALIAN PARSLEY
BUTTERNUT SQUASH
ROMAINE LETTUCE
APPLES (MIXED VARIETIES)
BIG ADD: BLACKBERRIES, FIGS, LACINATO KALE, HEIRLOOMS

JUST the BASICS:
CARROT
ROMAINE LETTUCE
APPLES
CHERRY TOMATOES
GREEN ZUCCHINI
GREEN BEANS

JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
LACINATO KALE
CELERY
CUCUMBERS
PIEL DE SAPO MELON
BLACKBERRIES
ITALIAN PARSLEY
APPLES

FRUIT EXPANSION: BLACKBERRIES from TOMATATERO FARMS + FIGS from MAYWOOD FARMS
LETTUCE of the WEEK: RED LEAF
MUSHROOM MIX: Picked fresh from Golden State Papaya here in Goleta

Healthy Fall Salad

Ingredients:
FOR THE SALAD:
One butternut squash peeled, seeded, and diced
½ tablespoon oil of choice
salt and freshly ground pepper
1/2 cup quinoa or rice
2 cups chopped kale leaves
Two small apples, pears, or figs sliced or dice

Toppings:
¼ cup dried cranberries
¼ cup pecans roughly chopped
⅓ cup reduced-fat crumbled feta cheese
2 tbsp nuts or seeds

For the apple cider vinaigrette:
3 tbsp extra virgin olive oil
2 tbsp apple cider vinegarette
1 tbsp maple syrup or honey
1.5 tsp Dijon mustard
(Find the full recipe and directions here at Aftann Fit)

Garlicky Parmesan Zucchini Bake

Ingredients:
4 medium zucchini, chopped into 1 inch pieces
1.5 Tbsps olive oil, or avocado oil
1.5 cups mixed cherry tomatoes, whole
3-4 fresh garlic cloves, minced
1/4 cup fresh parmesan cheese, shredded
1.5 tsp dry Italian seasonings
1/2 tsp. sea salt, or more to taste
1/8 tsp. black pepper
1/4 cup fresh parsley leaves, finely chopped
(Find the full recipe and inspiration here at Clean Food Crush)

30 Minute Sesame Chicken Green Bean Stir Fry

Ingredients:
For the sauce
1/3 cup low sodium soy sauce or coconut aminos
⅓ cup water
3 cloves garlic, minced
2 tablespoons coconut sugar or brown sugar (or sub 1 tablespoon honey)
1 tablespoon sesame oil (preferably toasted sesame oil)
1 tablespoon rice vinegar
1 tablespoon fresh grated ginger
1 tablespoon sesame seeds (or sub 1 tablespoon tahini)
½ teaspoon red pepper flakes
½ tablespoon arrowroot starch (or sub cornstarch)
For the chicken
1/2 tablespoon sesame oil (preferably toasted sesame oil
1 pound lean ground chicken (or ground turkey)
½ teaspoon garlic powder
Freshly ground salt and pepper
For the veggies
½ tablespoon toasted sesame oil (preferably toasted sesame oil)
2 large carrots, thinly sliced
1 white onion, chopped
1 red bell pepper, chopped
12 ounces fresh green beans, trimmed and cut in half
For serving
½ cup roasted cashews, chopped
Scallions (green part of the onion only)
Extra sesame seeds
(Find the full recipe and inspiration here at The Ambitious Kitchen)

Creamy Roasted Red Pepper Zucchini Noodles

Ingredients:
Creamy Roasted Red Pepper Sauce:
2 roasted red peppers, weighing 8 ounces total
1 Tablespoon extra virgin olive oil
2 ounces of soft goat cheese, (usually labeled chevre)
1 Teaspoon sea salt, or to taste
For the Zucchini Noodles:
1/4 cup extra virgin olive oil
1/2 cup minced onion
2 cloves garlic, minced
1/2 – 1 Teaspoon sea salt, to taste
2 pounds zucchini, ends cut off and spiralized or cut into ‘noodles’
Serve with:
chopped fresh parsley, freshly grated parmesan, extra goat cheese, and freshly ground black pepper
(Find the full recipe and directions here at Get Inspired Every Day)