Uncategorized

Week of September 15th

My Dear Community,
Exciting news! We’re looking to source local mushrooms to add to the CSA store and possibly for the boxes as well. I’d love to hear what you think. Mushrooms are prized for their medicinal qualities and the varieties I’ve tried are absolutely delicious and better than what you find in the store. That’s how we like it around here. I’ve also finally added our strawberry preserve to the CSA store. It’s a very small batch 3 day process and we are so excited for you to try it. 100% organic, made with our strawberries, sugar and a touch of lemon, it’s sure to please.The days are getting shorter as we head towards fall. With less sunlight the crops slow down. Our blackberries and raspberries peaked quickly and now we are harvesting only a few boxes a week that only go to the farmers market. Apples, pears, pomegranates, figs and persimmons are ripening on the trees. We have some Gala and Fuji apples available in the store and we hope to feature more soon. Our chickens are slowing down with egg production. We’re always raising new chicks, about 50 at a time to make sure they’re really comfortable and able to graze in our pasture until they are old enough to join the big flocks. You might notice your yolks are more red. It’s bell pepper season so you can see that the eggs are directly impacted by the food scraps they eat. That goes for our immune systems too. The more whole foods we eat and the more processed foods we avoid helps our front line immune systems do their best. I hope you had a great weekend. I’m looking forward to sharing this box with you. Enjoy!

Be good to each other.

CSA Contains:
LEEKS
GREEN ZUCCHINI
MOUNTAIN MAGIC TOMATOES
CANTALOUPE
CARROTS
RED LEAF LETTUCE
RED BELL PEPPERS
HEIRLOOM TOMATOES
BASIL
GREEN KALE
BIG BOX ADD: CHERRY TOMATOES, EGGPLANT, CARROTS, DELICATA SQUASH, ROMAINE LETTUCE

JUST the BASICS:
GREEN ZUCCHINI
HEIRLOOMS
CARROTS
RED LEAF LETTUCE
CANTALOUPE
RED BELL PEPPERS

JUICE FEAST:
CARROTS
ROMAINE LETTUCE
CANTALOUPE
HASS AVOCADOS
CILANTRO
CELERY
CUCUMBERS
GREEN KALE
GALA APPLES

FRUIT EXPANSION: FUJI APPLES and ASIAN PEARS

LETTUCE of the WEEK: ROMAINE

Summer Garden Crustless Zucchini Pie

Ingredients:
Cooking spray
½ tablespoon olive oil or avocado oil
3 cloves garlic, minced
1 bunch green onions, diced (reserve some green scallions for topping)
1 cup sliced baby bella mushrooms
3/4 cup grape or cherry tomatoes, halved
1/2 small red bell pepper, diced
1/2 cup sweet corn, fresh or frozen
1 medium zucchini, sliced into ¼ inch rounds
Freshly ground salt and black pepper
6 large eggs
¼ cup unsweetened almond milk (or any milk)
2 tablespoons sifted coconut flour (or sub 1/4 cup regular flour)
3-5 large basil leaves, julienned
1 cup shredded sharp cheddar cheese, divided
(Find the full recipe and inspiration here at The Ambitious Kitchen)

Sunflower-Coated Cheesy Kale Chips

Ingredients:
1 cup raw sunflower seeds* (soaked in very hot water for 1 hour or in cool water overnight)
1 Tbsp lemon juice
1/4 cup nutritional yeast (plus more to taste)
1/2 tsp ground turmeric
1/2 tsp sea salt
1/8 tsp cayenne powder (adjust to preferred spice level)
1/4 cup water (plus more as needed)
KALE
2 large bundles curly kale (stems removed + torn into large pieces // organic when possible)
(Find the full recipe and directions here at The Minimalist Baker)

Mediterranean Bean Salad

Ingredients:
FOR THE SALAD:
2 (15-oz.) cans cannellini beans (also known as white kidney beans, Great Northern beans would work also), drained and rinsed
1 English cucumber, chopped
1 medium red bell pepper, chopped
½ medium red onion, thinly sliced
½ cup fresh Italian parsley, chopped
4 oz feta, crumbled
Kosher salt to taste
black pepper to taste
FOR THE LEMON VINAIGRETTE:
⅓ cup extra-virgin olive oil
3 tablespoons white wine vinegar
3 tablespoons fresh lemon juice
¼ teaspoon crushed red pepper
Kosher salt to taste
black pepper to taste
(Find the full recipe and inspiration here at Pass Me Some Tasty)

Nourishing Lentil and Kale Bowl with Pickled Carrots and Thai Almond Sauce

Ingredients:
Quick Pickled Carrots
2 carrots shredded
½ cup apple cider vinegar
2 tablespoons sugar
1 ½ teaspoons salt
½ cup water
Lentil Bowl
1 cup lentils rinsed
2 cups stock or broth
1 bunch kale (leaves and stems) stems chopped, leaves cut or ripped into medium pieces
1 tablespoon olive oil
½ onion diced
½ apple diced
avocado sliced
Thai Almond Sauce
5 tablespoons almond butter
3 tablespoons soy sauce or soy sauce alternative
1 lemon juiced (save the zest for another meal)
3 teaspoons sesame oil
3 cloves garlic minced
1 teaspoon sambal oelek or garlic chili sauce
1-2 teaspoons Sriracha optional
(Find the full recipe and directions here at The Crooked Carrot)