Week of July 7
My dear Community,
If you’ve happened to wonder what makes your CSA box feel different — like it’s packed with something more than just food - it’s the people.
There’s the farm crew, out early in the fields harvesting under the summer sun. These are the hands that seed, tend to the earth and pick the food you find in your box — the tomatoes still warm from the vine, the crisp lettuces, the just-pulled from the ground carrots. Their work is humbling, and the reason we get to enjoy this level of freshness weekly.
And then there’s my team - the small but mighty crew who gathers before dawn to line up and pack your CSA boxes item by item with so much care. They’ve mastered the art of packing produce gently but swiftly, ensuring that every box gets filled with the week’s best, and delivered right where it belongs. It’s thanks to them your box of farmaceudicals gets to you with care.
Last week, you may have noticed a few extra holes in the arugula. (Let’s call it holy arugula.) I was determined to have an arugula salad myself and hoped you’d revel in its peppery magic with your mouth — not your eyes. Sometimes the most flavorful greens come with a little extra character.
Strawberry season may be winding down, but we’re gearing up for the sweet heat of summer. Blackberries are plumping up, and melons are soaking up the sun. There’s so much beauty still to come.
As always, thank you for being part of this rhythm. For choosing local. For knowing that food - real food - is a sacred kind of nourishment, especially in these times. And for making space at your table for all of us.
Be good to each other.
P.S. Enjoy a little break from carrots. They’ll be back soon.
Pesto Potato Salad
Ingredients:
1.5 lbs. potatoes
1/2 bunch Italian parsley
1 clove garlic
1/4 cup grated Parmesan
1 Tbsp lemon juice
1/8 tsp salt
2 Tbsp olive oil
2 Tbsp mayonnaise
(Find the full recipe and inspiration here at Budget Bytes)
Healthy Zucchini Brownies
Ingredients:
2/3 cup all natural creamy almond butter, nothing added
1/4 cup pure maple syrup
3 Tbsp avocado oil, or melted and cooled coconut oil
2 large eggs, room temperature
1 tsp vanilla extract
1/2 cup unsweetened cocoa powder
1/4 tsp salt
1/2 tsp baking soda
1 cup lightly packed finely shredded zucchini, (water squeezed out first, then measured)
1/3 cup chocolate chips
chocolate ganache
2 TBS all natural almond butter
1/4 cup chocolate chips
1/2 TBS coconut oil
(Find the full recipe and inspiration here at Fit Mitten Kitchen)
Roasted Potatoes and Zucchini
Ingredients
1 lb baby potatoes, unpeeled and halved
2 medium zucchini halved lengthwise, then sliced in 1/2 inch moon slices
3 tbsp olive oil, divided
1 tsp Italian seasoning
1 1/2 tsp dried parsley
1/2 tsp garlic powder
1 tsp seasoned salt
1/2 tsp salt
2 tbsp fresh chopped parsley optional
(Find the full recipe and inspiration here at The Menu Maid)
Tomato Cucumber & Avocado Salad
Ingredients:
5 large tomatoes
1 large cucumber
1 avocado
½ red onion
½ cup chopped basil
½ teaspoon salt
¼ teaspoon black pepper
1-2 tablespoons olive oil
1 tablespoon balsamic vinegar
(Find the full recipe and inspiration here at Eat with Clarity)
Snap Pea Salad
Ingredients
1 1/2 Tablespoons olive oil
1 ½ Tablespoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
1 Tablespoon shallots (minced )
Kosher salt and freshly ground black pepper (to taste)
½ pound sugar snap peas (thinly sliced, ends trimmed, sliced lengthwise at a diagonal)
2 Tablespoons fresh basil (julienned (or parsley, tarragon or mint leaves, or a combination))
2 Tablespoons almonds (chopped, or pumpkin seeds, cashews, pine nuts, etc.)
(Find the full recipe and inspiration here at Platings and Pairings)