Monthly Archives: June 2014

CSA and Juice Feast for July 2nd

Your grapefruits this week come from The Brown Date farm in Coachella Valley, nestled between snow-capped mountains overlooking the Salton Sea, about an hour east of Palm Springs. Their hot days make this grapefruit very sweet and juicy. I eat grapefruit because of the many health benefits, but love this specific fruit because it’s naturally sweet.

Cindy Dollar, a local chef is cooking up so amazing organic granola for us. The flavor of July is Walnut Spice Granola. Each month she’s creating a different taste to bring home. Sweet and nutty and oh so delicious! Check it out here in our CSA store and don’t forget to add a dozen eggs laid this week!

CSA for July 2nd contains:
ACORN SQUASH
CARROTS
RUBY RED GRAPEFRUIT
STRAWBERRIES
YELLOW/FRENCH BEAN MIX*
RED CHERRY TOMATOES
CUCUMBERS
RED LEAF LETTUCE
LACINATO KALE
SWEET SPRING ONIONS
BIG BOX: RED TOMATOES**, GREEN ZUCCHINI, STRAWBERRIES, CARROTS, APRICOTS from VINCENT FARMS

* you may have received all French beans. If you received yellow beans, they taste best when cooked. See our recipe below.
** if you received a large share you have have received an extra basket of yellow cherry tomatoes instead of red tomatoes.

Yellow Bean Chopped Salad

(Per author, if you tend to like a bit more heat, leave (all or some of) the veins and seeds in the chile pepper.)
Ingredients: Seves 4-6
1 pound yellow beans (and/or green beans)
1 serrano chile, stemmed and seeded
5 green onions, green parts trimmed & reserved
a big handful of cilantro
1 clove garlic, peeled and smashed
3/4 teaspoon fine grain sea salt
1 tablespoon sunflower oil
1 cup coconut milk, well mixed
1- 2 tablespoons freshly squeezed lemon juice, or to taste
2 big handfuls / 1/2 cup toasted pepitas
1 1/2 cups tiny pan-fried tofu cubes, optional
basil flower garnish, optional
Directions:
Cut the beans into 1-inch segments on a deep bias. Cook in a pot of well-salted water for just 30 seconds, drain, and run under cold water to stop cooking. Drain, and aggressively shake off as much water as possible. Set aside.
To make the dressing, pulse the chile, onions, cilantro, garlic, salt, and sunflower oil into a paste with a food processor. Pulse in the coconut milk in two additions, before adding the lemon juice to taste, a half tablespoon at a time.
Place the beans in a large bowl with most of the pepitas and tofu cubes (if you’re using them). Toss well with a generous amount of the dressing (you’ll have plenty of leftover), even so, as I mention up above, this is one of those salads that benefits from over-dressing versus under. Serve in a bowl or platter topped with the remaining pepitas and tofu, and basil flowers if you happen to have them.
(Recipe from 101 Cookbooks)

Wild-Rice Stuffed Squash

(The acorn squash is one of my favorite winter squashes. Winter squash is actually grown in the summer, but gets its name because it can last a lot of the winter in your cupboard. The acorn squash is a popular one and doesn’t usually last through the winter in our stock.
Ingredients:
2 acorn squashes (1 1/2 pounds each), halved lengthwise, seeds removed
2 tablespoons butter
1 shallot, minced
2 garlic cloves, minced
1/2 teaspoon dried rubbed sage
Coarse salt and ground pepper
3/4 cup wild-rice blend
1/2 cup dried cherries
1/2 cup pecans, chopped (I used walnuts)
Directions:
Preheat oven to 450 degrees. On a rimmed baking sheet, arrange squash cut side down; cover sheet tightly with aluminum foil. Roast until tender when pierced with the tip of a paring knife, about 40 minutes.
Meanwhile, in a large saucepan, heat butter over medium. Add shallot, garlic, and sage; season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add rice and 1 3/4 cups water; bring to a boil, cover, and reduce heat to low. Cook until tender, without stirring, about 25 minutes.
Remove rice from heat, and stir in cherries and pecans; season stuffing with salt and pepper. Season the inside of each squash half with salt and pepper. Dividing evenly, mound stuffing into halves, and serve.
(Recipe from Martha Stewart)

Spaghetti with Garliky Greens

(This tangle of noodles and garlic-laden ribbons of kale and chard is a delicious way to eat your greens. Dinosaur kale, also known as lacinato or Tuscan kale, has dark bluish-green leaves and a more delicate flavor than curly kale per the author. I found some quinoa or other noodles at Whole Foods/IV Co op that would be a good gluten free substitution and just as delicious.)
Ingredients:
Sea salt, to taste, plus 1/4 tsp.
12 oz. whole-wheat spaghetti or linguini
1 bunch (about 1/2 lb.) red or green chard
1 bunch (about 1/2 lb.) dinosaur (lacinato) kale
4 Tbs. olive oil
4 garlic cloves, pressed or minced
1/4 tsp. red pepper flakes
1/4 cup grated Parmigiano-Reggiano cheese
Lemon wedges for serving
Directions:
Bring a large pot of lightly salted water to a boil over high heat. Add the pasta and cook until just tender, about 9 minutes, or according to the package instructions.
Meanwhile, prepare the chard and kale: Tear the leaves from their tough ribs and stems, discarding the ribs and stems. Stack the leaves and fold or roll up and slice them thinly. Transfer the greens to a colander and rinse under cold running water, then drain well.
In a large fry pan over medium-high heat, warm 2 Tbs. of the olive oil. Add the garlic and red pepper flakes and cook, stirring constantly, until the garlic is fragrant but not browned, about 1 minute. Add the greens and stir to coat evenly with the oil. (If they don’t all fit at once, add in handfuls after allowing the first batch to wilt.) Cook, stirring occasionally, until the greens are tender, about 5 minutes, adding a few tablespoons of the pasta cooking water to the pan if needed to prevent sticking.
Drain the pasta and return it to the warm pot. Add the cooked greens, cheese, the 1/4 tsp. salt and the remaining 2 Tbs. olive oil and stir to mix well. Divide evenly among pasta plates or bowls and serve immediately. Pass lemon wedges at the table.

Mediterranean Quinoa Salad

(A Mediterranean inspired quinoa salad with juicy tomatoes and cucumbers along with tangy red onions and salty kalamata olives and feta.)
Ingredients:
1 cup quinoa, rinsed
1 1/2 cups water
1 cup tomato, sliced
1 cup cucumber, sliced
1/4 cup red onion, diced
1/4 cup kalamata olives
1/4 cup feta, crumbled
1 (15 ounce) can chickpeas, drained and rinsed
3 tablespoons lemon juice (~1 lemon) or red wine vinegar
3 tablespoons extra virgin olive oil
1/2 teaspoon oregano
1 clove garlic, grated
salt and pepper to taste
Directions:
1.Bring the quinoa and water to a boil, reduce the temperature to medium-low and simmer, covered, until the liquid has been absorbed, about 15 minutes, and let sit covered for 5 minutes before letting it cool.
2.Meanwhile, prepare the remaining ingredients.
3.Mix the quinoa, tomatoes, cucumber, red onion, olives, feta and chickpeas and toss in the mixture of the lemon juice, oil, oregano, garlic, salt and pepper
(Recipe from Closet Cooking)

JUICE FEAST
CARROTS
RUBY RED GRAPEFRUIT
STRAWBERRIES
APRICOTS from VINCENT FARMS
CUCUMBERS
GREEN KALE
LACINATO KALE
ZUCCHINI
RAINBOW CHARD
RED BEETS

Ok, so maybe apricots aren’t a hot juicing item. But they are dang good so you are getting them!!

Here’s a few recipes to try out:

Summer Blend
6 strawberries
1 apple
8 leaves kale
2 celery stalks

Kale Ensemble
1 bunch kale
1 pear
7 carrots
1x16oz container strawberries
1 knuckle ginger

CSA and Juice Feast for June 25th

Your apricots come from Vincent Farms right here in Goleta. Each apricot has been hand picked and selected for our CSA by the Vincent family. Their usual practice on the trees is called dry farming. This is the first in 20+ years that they’ve ever had to run drip lines out for the trees to supply water. As a result the apricots are smaller than usual, but pack a ton of flavor. Enjoy!!

CSA Contains:
RED TOMATOES
APRICOTS from VINCENT FARMS
CARROTS
STRAWBERRIES
SUGAR SNAP PEAS
BROCCOLI
SUNBURST SQUASH
RED LEAF LETTUCE
CUCUMBERS
GREEN KALE
BIG BOX ADD: SALAD MIX, STRAWBERRIES, CARROTS, BLUE LAKE GREEN BEANS, BLACKBERRIES or BLUEBERRIES from RANCHO DE LA FAMILIA
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CSA and Juice Feast for June 18th

We had a great weekend here on the farm. We had the opportunity to throw a party for our farm workers. We buried a pig underground and feasted Saturday with all the guys. I also had to wake up and work one of the 8 farmers markets that went out on Sunday – along with making sure the chicken flock was happy and well kept. I’m a little behind to say the least. Here’s the contents of your box this week. More recipe suggestions to come, but I wanted you to know what’s on the way.

CSA Contains:
BROCCOLI
RED TOMATOES
CUCUMBERS
YELLOW ZUCCHINI
STRAWBERRIES
RED LEAF LETTUCE
BASIL
CARROTS
BLUE LAKE GREEN BEANS
HASS AVOCADOS from VINCENT FARMS (they’ve been ripening for about 2 weeks, but they may need another few days on your counter)
BIG BOX ADD: SUGAR SNAP PEAS, RED CARROTS from FRECKER FARMS, WASHINGTON NAVAL ORANGES, GREEN ZUCCHINI, ROMAINE LETTUCE

Oven Roasted Broccoli
(Chef David Gingrass swears broccoli haters will love the green vegetable when it’s prepared this way, because it is slowly caramelized to bring out its sweetness, then enlivened with a squeeze of lemon and a pinch of crushed red pepper.)
Ingredients:
3 tablespoons extra-virgin olive oil
2 heads of broccoli (1 1/4 pounds total), stems peeled and heads halved lengthwise
1/2 cup water
3 garlic cloves, thinly sliced
Pinch of crushed red pepper
Salt and freshly ground black pepper
2 tablespoons fresh lemon juice
Directions:
In a large, deep skillet, heat 2 tablespoons of the olive oil. Add the broccoli, cut side down, cover and cook over moderate heat until richly browned on the bottom, about 8 minutes. Add the water, cover and cook until the broccoli is just tender and the water has evaporated, about 7 minutes. Add the remaining 1 tablespoon of olive oil along with the garlic and the crushed red pepper and cook uncovered until the garlic is golden brown, about 3 minutes. Season the broccoli with salt and black pepper, drizzle with the lemon juice and serve.
(Recipe from Food and Wine)

Summer Squash Macaroni and Cheese
Ingredients:
2 cups dry macaroni noodles, shells, or any other small pasta (I bought quinoa noodles at the IV Co-op and they were delicious
3 medium yellow squash, shredded
2 Tbsp butter
1 Tbsp flour
2 cups whole milk
2 cups shredded medium cheddar cheese
Salt to taste
Directions:
1.Bring a large pot of water to a boil. Add a generous pinch of salt and cook noodles according to package directions. Drain and set aside.
2.Add butter, shredded squash and a pinch of salt to the pan and sauté over medium heat for 4-5 minutes or until squash has softened. Add the flour and sauté another minute.
3.Reduce heat to medium-low, pour in milk and stir regularly until milk is steaming and has thickened a little. Remove the pot from heat, add a small pinch of salt and stir in the cheese.
4.Continue stirring until cheese has melted, then add the noodles back to the pot and stir gently until ingredients are well-incorporated.
5.Serve hot.
(Recipe from Eating Made Easy)

JUICE FEAST Contains:
CUCUMBERS
CARROTS, RED AND ORANGE
ROMAINE LETTUCE
GREEN KALE
GREEN ZUCCHINI
WASHINGTON NAVAL ORANGES
RED BEETS
ITALIAN PARSLEY/MINT
RED TOMATOES
FUJI APPLES from FAIRHILL FARMS

CSA and Juice Feast for June 4th

We are selling local Goleta granola and the flavor of June is Gluten Free Seed and Coconut. Check out the CSA store for a list of ingredients. When you buy this granola you are supporting a local family, not to mention its some of the tastiest granola around.
I had a chance to visit Vincent farms this week to get a glimpse of their ripening apricots. While their apricots are still a few weeks out, I stumbled on some ripe peach and orange trees. Keep an eye out for Vincent’s fruit picked ripe only for our CSA boxes. They only have a few trees so we only could put them in the LARGE shares. The difference between the fruit you find in your boxes and the fruit in the grocery store, which is picked unripe so it can sit on the shelf, is that the fruit in your box was picked ripe for maximum flavor and nutrients.

CSA for June 2nd contains:
CARROTS
BASIL
YUKON GOLD POTATOES
STRAWBERRIES
CUCUMBERS
ROMAINE LETTUCE
CROOKNECK SQUASH
GREEN CURLY KALE
RED TOMATOES
SUGAR SNAP PEAS
BIG BOX ADD: EVA’S PRIDE PEACHES, WASHINGTON NAVAL ORANGES, CARROTS, STRAWBERRIES, SALAD MIX

Kale and Potato Hash

Ingredients:
8 cups torn kale leaves, (about 1/2 large bunch; see Tip)
2 tablespoons horseradish
1 medium shallot, minced
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
2 cups cooked shredded potatoes, (see Ingredient note)
3 tablespoons extra-virgin olive oil
Directions:
1.Steam kale until slightly wilted. Drain, cool slightly, and finely chop.
2.Meanwhile, mix horseradish, shallot, pepper and salt in a large bowl. Add the chopped kale and potatoes; stir to combine.
3.Heat oil in a large nonstick skillet over medium heat. Add the kale mixture, spread into an even layer and cook, stirring every 3 to 4 minutes and returning the mixture to an even layer, until the potatoes begin to turn golden brown and crisp, 12 to 15 minutes total.
Tips & Notes Tip: A 1- to 1 1/2-pound bunch of kale yields 16 to 24 cups of chopped leaves. When preparing kale for these recipes, remove the tough ribs, chop or tear the kale as directed, then wash it–allowing some water to cling to the leaves. The moisture helps steam the kale during the first stages of cooking.
Ingredient Note: Boil potatoes until they can just be pierced with a fork but are not completely tender. Let cool slightly, then shred.
(Recipe from Eating Well)

Kale and Basil Pesto

(Use this pesto on top of steamed veggies, pasta or just put it on top of your favorite cracker. Sub a cucumber slice in for a cracker. It’s addicting!)
Ingredients: Makes about 2 cups
4 cups chopped kale leaves
1 cup basil leaves
1 cup {good} olive oil
1/2 cup pine nuts (any nut will do, almond, walnut, cashew…)
4 cloves garlic
1/4 teaspoon kosher salt
Directions:
Chop the basil and garlic. In a blender, add in the basil, garlic and 2 cups of kale in a blender. Turn the blender on and then slowly pour in half a cup of the olive oil. If you see it’s not blending, turn off the blender and scrap the sides down making sure the oil makes it’s way to the bottom and then begin blending again.
Once there are no more solid pieces left, add in the rest of the kale along with the pine nuts. Turn on the blender and slowly pour in the rest of the olive oil, scrapping down the sides and bottom, as needed. Add in the salt and blend.
Let the pesto sit for about 20 minutes and then either put over pasta, use on a sandwich or put in a container and refrigerate for later use.
(Recipe from The Adirondack Chick)

Summer Squash Bowtie Pasta

(Delish both warm and chilled.)
Ingredients: Serves 8
1 pound bowtie pasta
1 tablespoon olive oil
2 cloves garlic, minced
4 yellow crookneck squash, thinly sliced
2 medium tomatoes, chopped
1/2 cup basil, chopped
1/2 cup crumbled feta cheese
1/4 cup shredded parmesan cheese
1 lemon, juiced
1/2 teaspoon Kosher salt
Freshly ground black pepper
Directions:
Bring a large pot of salted water to a boil and cook pasta according to package directions. Drain well and set aside. Heat oil in a large sauté pan over medium-high heat. Add garlic and squash and sauté 3 to 5 minutes or until just tender. Remove from heat and stir in tomatoes.
In a large bowl, combine cooked squash and tomatoes with pasta, basil, cheese, salt and pepper and toss well to combine. Serve warm or refrigerate until cool and serve chilled.
(Recipe from The Joy of Kosher)

Cucumber Salad with Onions and Cilantro

Ingredients:
1 small red onion, sliced
2 cucumbers, peeled or not – based on your preference, sliced
2-3 medium sized limes, juiced
2 tablespoons of finely chopped cilantro (can also use parsley if you prefer)
2 tablespoons of olive oil
Salt to taste
Directions:
1.To remove some of the bitterness/spiciness from the onions, place the onion slices in a bowl, sprinkle about ½ tablespoon of salt over the onions. Rub the salt in and then cover with water for a few minutes. Then drain and rinse the onions well.
2.Place the sliced cucumbers, sliced onions, lime juice, chopped cilantro, and olive oil in a bowl.
3.Mix well, taste and add salt as needed.
4.Serve immediately or let rest refrigerated for at least 30 minutes before serving.
(Recipe from Laylita)

JUICE FEAST contains:
GREEN ZUCCHINI
CARROTS
CUCUMBERS
ROMAINE LETTUCE
GREEN CURLY KALE
RED TOMATOES
STRAWBERRIES
DANDELION GREENS
ITALIAN PARSLEY/MINT
VALENCIA ORANGES