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Week of September 7th

Happy Labor Day! I hope you found a cool spot to be over these last few sizzling days. These long summer days mean long work hours for anyone who works on the farm. I want to recognize the huge contributions farm workers have made to our community’s health and well-being. I’m so grateful for our crew at John Givens farm who seem unbreakable, not just working until it’s time to go, but until the job is done. Our crew sets the standard for a job well done and somehow always keep smiling. It’s been a pleasure to work with them over the past 10 years and I wanted to recognize them. Remeber that supporting organic (and hopefully regenerative) food goes above and beyond the Dirty Dozen list. It also means that the workers aren’t being submitted to a cocktail of chemicals and pesticides.

Be good to each other.

CSA Contains:
MOUNTAIN MAGIC TOMATOES
CARROTS
BARTLETT PEARS and/or GALA APPLES
GREEN ZUCCHINI
LACINATO KALE
RED LEAF LETTUCE
CELERY
SWEET MINI PEPPERS
GREEN BEANS
WATERMELON
BIG BOX ADD: CHERRY TOMATOES, RED BUTTER LETTUCE, GALA APPLES, CUCUMBERS, BROCOLLINI

JUST the BASICS:
MOUNTAIN MAGIC TOMATOES
BARTLETT PEARS and/or GALA APPLES
CARROTS
RED LEAF LETTUCE
GREEN ZUCCHINI
SWEET MINI PEPPERS

JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
LACINATO KALE
CELERY
CUCUMBERS
WATERMELON
RED PEPPERS
ITALIAN PARSLEY
GALA APPLES

FRUIT EXPANSION: GALA APPLES + PEARS
LETTUCE of the WEEK: RED BUTTER
MUSHROOM MIX: Picked fresh from Golden State Papaya here in Goleta

Crunchy Cucumber Carrot Celery Salad

Ingredients:
3 cups carrots, shredded (about 3-4 medium-large carrots)
1.5 cups long English cucumber, diced (about 1/2-2/3 of a cucumber)
1.5 cups celery, diced (about 4 large stalks)
1/2 cup fresh dill, chopped
1/2 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
Salt + pepper, to taste
Lemon Vinaigrette Dressing:
1/4 cup olive oil
1/2 a lemon, juice only
1 Tbsp white wine vinegar
1/2 tsp maple syrup
1/2 tsp dijon mustard
1/2 tsp garlic powder
Salt + pepper, to taste
(Find the full recipe and inspiration at Wander Wellness)

Roasted Lemony Green Beans with Toasted Almonds

Ingredients:
2 cups fresh green beans
1 tbsp olive oil
1 tbsp lemon juice
2 tsp honey
3 garlic cloves
1/2 sliced red onion
1/4 cup sliced almonds
pinch salt and pepper
zest from 1 lemon
pinch of sesame seeds
(find the full recipe and directions here All Types of Bowls)

Watermelon Basil Salad with Feta

Ingredients:
5 cups watermelon, cubed
2 cups english or persian cucumber, diced see notes
4 ounces dairy-free feta, crumbled regular if not dairy-free
2 tablespoons lime juice
1 tablespoon extra virgin olive oil
1 teaspoon raw honey
kosher salt & pepper, to taste
handful fresh basil, torn
(Find the full recipe and inspiration here at A Nourishing Plate)

Kale Salad

Ingredients:
1/2 cup olive oil
2 Tbsp fresh lemon juice
2 Tbsp apple cider vinegar
2 Tbsp real maple syrup
1 1/2 tsp dijon mustard
Salt and freshly ground black pepper, to taste
1 lb. curly kale (about 2 large bunches)
1 large (9 oz.) apple, recommend gala, julienned
2 medium carrots, shredded (1 cup)
3/4 cup unsalted slivered almonds, toasted
3/4 cup (3 oz.) shredded sharp white cheddar cheese
1/3 cup sliced red onion, slice very thin
(Find the full recipe and inspiration here at Cooking Classy)

Watermelon Gazpacho

Ingredients:
1 watermelon roughly 5 lbs, peeled, see notes above
1 cucumber, peeled, seeded, diced (about 2 cups)
1 red bell pepper, seeded, diced (about 1.5 cup)
1 pint yellow cherry or sungold tomatoes, halved (about 2 cups)
1 small jalapeño chile, seeded, minced
4 pale green inner celery stalks, diced (about 1 cup)
½ small red onion, diced (about 1 cup)
1/3 cup fresh lime juice, from about 3 limes
2 to 4 tablespoons white balsamic vinegar (or any vinegar you have on hand)
1 teaspoon flaky sea salt, such as Maldon, or more or less to taste
a few sprigs of mint
avocado, optional, for garnish
olive oil, optional, for garnish
(Find the full recipe and directions here at Alex and Ra Cooks)