My dear community,
We’re diving headfirst into melons this week. With an abundance on the farm comes an abundance in the box. Enjoy them along with our last days of summer. We’re also loading you up with my favorite tomato- mountain magic and some smaller cherry tomatoes. Make sure to sort through them, eat any split ones immediately and store the rest on your countertop. The split tomatoes just signify that they are ready to be eaten and always are the sweetest.
A lot of people have asked what kind of magic we put in our vegetables to make them taste so good. The magic of the farm is in our soil, our composting system and constant crop rotation. Keeping the soil microbiome diverse and healthy is the key component in the success and flavors of our food. Not to mention John’s long history of experimentation and growing varieties that work well in our climate.
Speaking of extremely delicious – we’re putting corn in the boxes this week. There’s a possibility that there’s currently or was a worm towards the top of the corn. If you see any damage at the top, just cut it off and enjoy the rest. Eat it knowing we didn’t shower your food and the earth with dangerous pesticides.
We won’t have any bread available this week. Our baker is spending much deserved time with family but she’ll be back next week to stock us up.
Be good to each other.
CSA Contains:
BI COLORED SWEET CORN
CARROTS
MOUNTAIN MAGIC TOMATOES
GREEN ZUCCHINI
ROMAINE LETTUCE
RED BELL PEPPERS
CHERRY TOMATOES
LEEKS
WATERMELON
CANTALOUPE
BIG BOX ADD: RED BUTTER LETTUCE, CARROTS, DELICATA SQUASH, ENGLISH CUCUMBER, GARLIC
JUST the BASICS:
ROMAINE LETTUCE
CARROTS
BI COLORED SWEET CORN
MOUNTAIN MAGIC TOMATOES
WATERMELON
GREEN ZUCCHINI
JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
GRANNY SMITH APPLES
LACINATO KALE
ENGLISH CUCUMBERS
ITALIAN PARSLEY
RED BELL PEPPERS
WATERMELON
LIMES
FRUIT EXPANSION: ASIAN PEARS + PEACHES from GIVENS ORCHARD
LETTUCE of the WEEK: RED BUTTER LETTUCE
MUSHROOM MIX: SHIITAKE + OYSTER from WOLFE FARMS
Mediterranean Raw Zucchini Pasta
Ingredients:
for the pasta
4 medium large zucchini
freshly pressed juice of 1/2 lemon
1 Tbsp virgin olive oil
1/4 tsp dried thyme
pinch Celtic sea salt
for the Mediterranean sauce
1 pound heirloom tomatoes (or any organic ripe tomatoes you can get)
1 small onion
2 spring onions with greens
1/2 cup black olives, seeds removed
1/2 cup chopped Mediterranean herbs (basil, thyme, mint, oregano, cilantro)
2-3 cloves young garlic, minced
1/2 cup virgin olive oil
1 Tbsp balsamic vinegar
1 Tbsp freshly pressed lemon juice
Celtic sea salt and freshly ground black pepper to taste
1/2 cup raw pine nuts v
(Find the full recipe and inspiration here at Passionately Raw)
Shakshuka
Ingredients:
2 tablespoons olive oil not extra virgin
1 medium yellow onion thinly sliced (sub leeks!)
1 medium red bell pepper thinly sliced
2 cloves garlic minced
2 teaspoons smoked paprika sweet paprika also works
2 teaspoons ground cumin
1 teaspoon salt
¼ teaspoon ground black pepper
1 28-ounce can (2 400g cans) whole peeled tomatoes
6 large eggs
Red pepper flakes optional
2 ounces (56 grams) crumbled feta cheese for serving
Fresh cilantro or parsley for garnish
Crusty bread for serving
(Find the full recipe and inspiration here at Little Sunny Kitchen)
Gut-Soothing Cantaloupe Ginger Smoothie
Ingredients:
1 cups ripe cantaloupe, cubed
1/2 inch piece of peeled ginger
1 cups unsweetened coconut milk
1/2 cups ice
3-4 fresh mint leaves, plus more for garnish
(Find the full recipe and inspiration here at The Paleo Diet)
Watermelon Salad
Ingredients:
salad:
1/2 of a whole watermelon cubed
1 English cucumber sliced in half lengthwise, then sliced into 1/2” pieces
1 small red onion chopped
1/4 cup mint leaves roughly chopped
1/4 cup basil leaves roughly chopped
1/2 cup feta cheese crumbles or avocado
dressing:
1/4 cup extra virgin olive oil
2 1/2 tablespoons red wine vinegar or balsamic
1 teaspoon pure maple syrup optional
1/4 teaspoon fine sea salt
(Find the full recipe and inspiration here at Paleo Running Momma)
Vibrant Bell Pepper and Zucchini Tacos
Ingredients
TACOS
1 Tbsp olive oil (or sub avocado oil)
2 heaping cups zucchini, cut into 1/4 inch matchsticks (2 small zucchini yield ~2 cups or 275 g)
1 cup yellow or white onion, cut into 1/4 inch slices (1 small onion yields ~1 cup or 150 g)
1 ½ cups red bell pepper, cut into 1/4 inch slices (1 medium bell pepper yields ~1 ½ cups or 119 g)
1/4 tsp sea salt
1-2 tsp garlic powder
2 tsp dried oregano
1/2 tsp red pepper flakes (plus more to taste)
1 Tbsp lime juice
4 corn tortillas (find our homemade recipe here!)
(Find the full recipe and inspiration here at The Minimalist Baker)
Meatless Zucchini Burrito Boats
Ingredients:
3 large zucchini
1 cup cooked brown rice
1 15 oz can black beans, drained
1/2 cup corn kernals
1 cup salsa
1 bell pepper cored and diced
1/2 onion diced
2 cloves garlic minced
1/2 de-seeded and chopped (optional)
1 tablespoon olive oil
2 teaspoons cumin *substitute the spices with 1 tablespoon of taco seasoning.
1 teaspoon chili powder
1/2 teaspoon salt
1/4 cup finely chopped (optional)
1 cup cheddar, mozzarella, taco mix
(Find the full recipe and inspiration here at Gimme Delicious)