My dear Community,
My dear Community,
Enjoying the ground beef from Rancho San Julian? Well we’re excited to announce we’ve just added their sausage as well! Check out our CSA store for limited availability. All of our meat boxes from Native Pastures are on hold for about 4 more weeks as they await the processing of their cows. We appreciate you supporting local food more than you know and I will be sure to let you know when they are back in business.
Summer is in full swing when melons make an appearance in our shares. This week they’re from our neighbor Sunrise Organics. Owner Jesus mentioned their whole crop of watermelon was eaten by coyotes just as it was beginning to ripen. It’s always amazing how nature can seize that perfect moment in a ripening stage and then move in right before you’re about to harvest. We still are behind schedule on John’s farm so the melons are just beginning to trickle in. I’m looking forward to digging into a juicy cantaloupe this week. It reminds me of everything that California is. After living all over the world, I can attest the produce from our state is really some of the best. Unfortunately, most of our grocery stores import food from cheaper places while pushing out smaller local farms that can’t (and frankly don’t want to) comply with new insurance policies. Thanks so much for supporting our CSA program. We want to sell local produce that will nourish your body and soul. We couldn’t run our passion project without you.
Be good to each other.
CSA Contains:
CARROT
CUCUMBERS
LACINATO KALE
RED LEAF LETTUCE
BLACKBERRIES
CANTALOUPE
GREEN ZUCCHINI
HEIRLOOM TOMATOES
MINI SWEET PEPPERS
STRAWBERRIES
BIG BOX ADD: LEEKS, BABY SPINACH, CARROTS, MOUNTAIN MAGICS TOMATOES, STRAWBERRIES
JUST the BASICS:
CARROTS
HASS AVOCADOS or BLACKBERRIES
RED LEAF LETTUCE
STRAWBERRIES
CANTALOPE
GREEN ZUCCHINI
JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
CELERY
LACINATO KALE
FUJI APPLES
STRAWBERRIES
ITALIAN PARSLEY
BABY SPINACH
LEMONS
CUCUMBERS
FRUIT EXPANSION: STONE FRUIT + STRAWBERRIES
LETTUCE of the WEEK: ROMAINE LETTUCE
MUSHROOM MIX: from Wolfe Farms in Solvang
Cantaloupe Sorbet
Ingredients:
4 1/2 cups fresh cantaloupe 1 medium cantaloupe, cubed
1 tbsp freshly squeezed lemon juice
2 tbsp raw honey
2 tbsp water plus more as needed
(Find the full recipe and inspiration here at A Sweet Pea Chef)
Moroccan Lentil Carrot Salad
Ingredients:
SALAD
3 cups cooked French green lentils (from 1 cup dry lentils)*
4 cups peeled and grated carrots (from 8 medium carrots, OR use 2 cups grated carrots and 2 cups shredded kale)**
3 celery ribs, diced
½ a medium red onion, finely chopped
½ cup fresh mint leaves, finely chopped* ½ cup raisins or currants ½ cup toasted walnuts, pepitas, or sunflower seeds**
⅓ cup pitted Kalamata olives, sliced (optional, but highly recommended for a salty punch)
DRESSING
¼ cup extra virgin olive oil
3 tbsp freshly squeezed lemon juice, plus more to taste
2 tbsp balsamic vinegar
1 tsp ground turmeric
1 tsp ground cinnamon
1 tsp ground cumin
½ tsp smoked paprika
¼ tsp chili flakes (optional)
¾ tsp fine sea salt
Freshly ground black pepper, to taste
1 tsp dijon mustard
1 tsp pure maple syrup
2 garlic cloves, minced
(Find the full recipe and inspiration here at Up Beet Kitchen)
Cantaloupe Melon Salad With Cucumber & Feta
Ingredients:
2 cups cantaloupe melon, skin removed + cut into chunks (or spooned into balls)
2 cups cucumber, chopped into half-moons
1/2 cup feta cheese, crumbled
Approx. 15 large fresh mint leaves, torn or chopped
2 Tbsp olive oil
1 lime, juice only
Salt + pepper, to taste
(Find the full recipe and inspiration here at Walder Wellness)
Zucchini Avocado Salad with Garlic-Herb Sauce
Ingredients:
VEGGIES
3-4 medium zucchini, shaved into ribbons
2 medium avocado, pitted, peeled and cubed
Organic greens – kale, arugula, microgreens
Hemp hearts
Fresh parsley
CRIPSY ROASTED CHICKPEAS
Sprouted chickpeas or 15-ounce can of organic chickpeas, drained.
1 tablespoon olive or avocado oil
Pinch of sea salt or Himalayan pink sea salt and ground black pepper
¼ teaspoon each ground cumin, coriander, ground ginger, nutmeg, cinnamon, cayenne pepper (optional)
GARLIC-HERB TAHINI SAUCE
⅓ cup tahini
½ cup cilantro and parsley, tough stems removed
1-2 cloves garlic, peeled
2-3 tablespoons fresh lemon juice
1 tablespoon apple cider vinegar
¼ teaspoon sea salt
Freshly ground black pepper
2 tablespoons filtered water, to thin
(Find the full recipe and inspiration here at Feed Your Glow)
Best Ever Paleo Kale Salad {Vegan}
Ingredients
pickled onions:
1 large red onion very thinly sliced
3/4 cup apple cider vinegar
1/4 cup water
1 tablespoon pure maple syrup
1 teaspoon salt
salad:
3/4 cup slivered almonds
1 bunch kale finely chopped
1 teaspoon olive oil + dash sea salt
1 apple thinly sliced or julienned (I used honey crisp)
1/2 cup dried cranberries fruit sweetened
1 avocado peeled and diced
1/2 cup vegan parmesan cheese optional
dressing:
1/3 cup olive oil
2 1/2 tablespoons fresh lemon juice
1/2 tablespoon dijon mustard
2 teaspoons pure maple syrup
Sea salt and black pepper to taste
(Find the full recipe and inspiration here at Paleo Running Momma)