Monthly Archives: April 2015

Week of April 29th

Cindy Dollar is cooking up some Coconut Seed Granola this week. It’s baked fresh to order in Gluten Free or Organic varieties. Check out our CSA store here to buy that or browse the other delicious things we offer.

CSA contains:
BUNCHED ARUGULA
RED BEETS
SUNBURST & CROOKNECK SQUASH
CARROTS
GREEN LEAF LETTUCE
STRAWBERRIES
BUNCHED SPRING ONIONS
CILANTRO
PERSIAN CUCUMBERS
COLLARD GREENS
*lemons for everyone*
BIG BOX ADD: CARROTS, STRAWBERRIES, LACINATO KALE, SUGAR SNAP PEAS, ADORA POTATOES from ELLWOOD CANYON FARMS, BASIL

Fruit Expansion: Pixie Tangerines and Strawberries
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Week of April 22nd – Big vs Small Organic

I spent all weekend up in Buellton building the new chicken coops. We are also adding in Guinea fowl, turkeys and bantam chickens. We are hoping the guinea fowl will help eat some of the bugs that to this point, we have had no luck with. I’m getting really excited to move the chickens out to Buellton where they will be moved from pasture to pasture leaving their valuable poop for us to compost, while feeding off the bugs, grasses and other greens on the land.
I wanted to talk quickly about the difference between BIG and small organics. I’ve seen a lot of organic eggs on the shelf at the store asking for the same price, if not more for eggs compared to our operation (which is quite small). Sadly, organic standards in egg production do little to produce a nutrient-dense egg from an authentically happy hen. Industrial organic egg producers take advantage of the letter of the law to violate its spirit and the consumers spending their hard earned money. The chickens are eating organically grown grain, but with up to 85,000 hens in a factory “farm” and no access to greens, sunlight, exercise or bugs, these ladies are hardly happy or healthy. Chickens are one of those animals that are mistreated heavily because of the huge demand. The best way to make sure you aren’t supporting this type of business is to buy local, do your research and/or raise your own. Same pertains to big agriculture. Just a thought for today. Hope it’s a good one!

Granola of the week is Raisin Pecan. Local, delicious granola made right here in Goleta. Get yourself a bag of Organic or Gluten Free!!!

CSA Contains:
CARROTS
STRAWBERRIES
BUTTERNUT SQUASH
BASIL
PIXIE TANGERINES from SOMMERS RANCH
GREEN ZUCCHINI
CUCUMBERS
SUGAR SNAP PEAS
ROMAINE LETTUCE
GREEN KALE
BIG BOX ADD: CARROTS, STRAWBERRIES, SALAD MIX, BABY SPINACH, RED BEETS

Fruit Expansion: Strawberries and Pixie Tangerines
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Week of April 15th

I visited Deux bakery about a week ago to check out some of the new things Wendy was cooking up. She’s baking a new sprouted Sour Dough bread with kamut wheat, an ancient grain that dates back to the pyramids. Other bakeries in SB have tried sprouted grain breads with no luck. But with dedication, persistence and love, Wendy has mastered this AMAZING sourdough bread and it is now on sale in our CSA store. It comes out of the oven the morning that you receive your share. I feel very fortunate that we are able to source our bread needs from Wendy.
Speaking of local goodies, Cindy Dollar is baking up some Cranberry Cashew granola for us this week. Also baked to order, Cindy makes the yummy granola right here in Goleta. Seriously good stuff. Check it out here in our CSA store.

CSA Contains:
RED OAK LETTUCE
CARROTS
SWEET SPRING ONIONS
YELLOW ZUCCHINI
ITALIAN PARSLEY
RED CHARD
LACINATO KALE
STRAWBERRIES
CUCUMBERS
SUGAR SNAP PEAS
BIG BOX ADD: GREEN BUTTER LETTUCE, CARROTS, STRAWBERRIES, PIXIE TANGERINES, one more

Pasta with Sauteed Swiss Chard

Ingredients:
1 bunch swiss chard or other leafy green vegetable
2 tablespoons olive oil
1 large or 2 small shallots, thinly sliced
4 garlic cloves, minced
1 tablespoon capers, rinsed and drained
1/2 pound whole grain pasta or gluten-free pasta, cooked al dente
1-2 tablespoons extra virgin olive oil
freshly grated Parmesan cheese or nutritional yeast (dairy-free/vegan option)
salt and fresh ground black pepper, to taste
Directions:
Trim tough ends of swiss chard. Slice stems and leaves into thin strips. Heat olive oil in a large saute pan and add sliced swiss chard stems and shallots. Saute until shallots are softened, about 2-3 minutes.
Add garlic and capers, and saute another minute. Season to taste with salt and fresh ground black pepper. Toss cooked pasta with sauteed swiss chard and a little extra virgin olive oil to loosen up the pasta. Sprinkle with freshly grated parmesan cheese and fresh ground pepper as desired.
(Recipe from Jeanettes Healthy Living)

Crunchy Parmesan Sugar Snap Peas

Ingredients:
3 cups sugar snap peas, trimmed
2 tablespoons olive oil
1/2 cup panko crumbs
1/4 cup finely shredded Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Directions:
Preheat oven to 400 degrees. Line a baking pan with parchment paper. In a medium bowl combine sugar snap peas and olive oil; toss to coat. In a small bowl combine panko, Parmesan cheese, salt and pepper. Add panko mixture to sugar snap peas; toss to combine. Spread in prepared pan, making sure not to overlap.
Bake, uncovered, 20 minutes or until crispy, turning mixture with a spatula twice. Serve while hot.
(Recipe from Better Home and Garden)

Zucchini and Kale Lasagna {naturally gluten-free}

Ingredients: Serves 8
4 Medium-Large Zucchini, sliced lengthwise into ¼ inch thick slices
2 Cups Kale, cut into large pieces
2 Cups Mozzarella, shredded, low moisture, part skim
2 Cups Marinara sauce
1½ Cups Ricotta Cheese, low moisture, part skim
1 egg
1 lb Ground turkey, extra lean
½ Cup Parmesan, shredded
1 tbs salt
1 tsp each garlic salt, onion salt, and pepper
Directions:
Preheat oven to 350. Spray the bottom of a baking dish with cooking spray. In a pan cook ground turkey, 1 tsp salt, garlic salt, onion salt, and pepper until turkey is cooked through, set aside. In a bowl combine ricotta cheese, egg, Parmesan cheese, and remaining salt, stir until well combined, set aside.
Lay a layer of sliced zucchini on bottom of pan. Then lay a layer of kale on top of zucchini. Next spoon the ground turkey on top of the kale. Then spread the ricotta mixture. Spoon half the marinara sauce over the ricotta, and sprinkle half the mozzarella cheese on top. Lay another layer of kale down, then a layer of zucchini slices. Pour remaining marinara sauce over the zucchini slices and sprinkle remaining cheese on top. Bake for 45 minutes until cheese is melted and lasagna is bubbling. Allow to cool for 15 min or overnight (it is better the next day after everything ‘sets’ and then reheated). Slice into 8 pieces and serve.
(Recipe and photo from Sweet Phi)

Obsessively Good Avocado Cucumber Salad

Ingredients: Serves 2 as a main or 4 as a side
3/4 to 1 pound seedless cucumber, washed and chopped into chunks
2 thin or 1 regular scallions, thinly sliced
1 large avocado, pitted and diced
2 tablespoons mayonnaise
Juice of half a lime, plus more to taste
Salt and hot sauce (we used Sriracha) to taste
Chopped cilantro or flat-leaf parsley to garnish
Directions:
Combine cucumber, scallions and avocado in a bowl. Whisk together mayo, lime and seasonings, adjusting levels to taste. Drizzle salad with dressing and garnish with cilantro or parsley. Repeat again tomorrow.
(Recipe and photo from Smitten Kitchen)

JUICE FEAST:
ROMAINE LETTUCE
CARROTS
RED BEETS
GREEN ZUCCHINI
ITALIAN PARSLEY
RED CHARD
LACINATO KALE
STRAWBERRIES
CUCUMBERS
FUJI/PINK LADY/GRANNY SMITH APPLE VARIETY

April 8th – Spring Shots

I walked around the farm taking some spring shots yesterday. Here’s some things I ran across:
baby chickens new baby chickens basking in the heat lamp rays spring seeds all sorts of seeds keeping warm under plastic beneficial rosemary growing tons of rosemary to attract beneficial insects cantelope Cantaloupe will come early this year
red and green leaf comingling red and green leaf lettuce comingling baby tomatoes LOTS of tomatoes coming Turkey time a turkey hanging out in my front yard

CSA contains:
CARROTS
GREEN LEAF LETTUCE
STRAWBERRIES
RED BEETS
ZUCCHINI
KENNY GRAPEFRUIT from VINCENT FARMS
BABY SPINACH
CUCUMBERS
SUGAR SNAP PEAS
CILANTRO
BIG BOX ADD: CARROTS, STRAWBERRIES, ROMAINE LETTUCE, FENNEL, GREEN KALE

FRUIT EXPANSION INCLUDES: Strawberries and more
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