Monthly Archives: June 2017

Week of June 28th

We are so happy to introduce San Marcos Farms honey into our CSA store. We are offering Sage Blossom honey in two different sizes. If you’d like to see other flavors please let me know. The bees of San Marcos farms are buzzing around our farm helping make everything we do possible. We are extremely grateful to procide a safe spot for them to do their work.

This is the last week for blueberries. Enjoy! We are looking forward to melons in the next few weeks. Hurrah for summer!

CSA Contains:
CARROTS
RED LEAF LETTUCE
GREEN ZUCCHINI
BLUEBERRIES from BELLA VISTA FARMS
STRAWBERRIES from SUNRISE ORGANICS
ARUGULA from SUNRISE ORGANICS
PURPLE CHEROKEE HEIRLOOM TOMATOES
BUNCHED SPINACH
GREEN BEANS
BROCCOLI
BIG BOX ADD: ROMAINE LETTUCE, RED CHERRY TOMATOES, CARROTS, STRAWBERRIES, CELERY

FRUIT EXPANSION INCLUDES: BLUEBERRIES from BELLA VISTA FARMS & SANTA ROSA PLUMS from VINCENT FARMS
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Week of June 21st

CSA Contains:
CARROTS
ROMAINE LETTUCE
BUNCHED SPINACH
BLENHEIM APRICOTS from VINCENT FARMS
STRAWBERRIES
GREEN BEANS
BROCCOLI
RED TOMATOES
CUCUMBERS
SPAGHETTI SQUASH
BIG BOX ADD: CARROTS, ROMAINE LETTUCE, STRAWBERRIES, RED CHERRY TOMATOES, LEEKS

FRUIT EXPANSION: SANTA ROSA PLUMS from JOHN GIVENS FARM

Roasted Apricots with Ricotta and Honey

Ingredients:
12 fresh apricots, halved and pitted
2 cloves garlic, thinly sliced
Several sprigs fresh oregano
Olive oil
Sea salt
Freshly ground black pepper
3/4 cup fresh ricotta
Honey
(Find the full recipe and directions here at Kitchen Repertoire.)

Strawberry Avocado Spinach Salad with Chicken

Ingredients: Serves 2
¼ cup extra virgin olive oil
1 tablespoon golden balsamic vinegar
1 teaspoon sugar
1 tablespoon roughly chopped fresh tarragon
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 boneless, skinless chicken breasts
6 cups loosely packed fresh spinach
6-8 large strawberries, hulled and quartered
1 avocado, peeled, seeded and cut into chunks
3-4 thinly sliced rings of red onion
¼ cup feta cheese
2 tablespoons sliced almonds
(Find the full recipe and ingredients here at Foodie Crush)

One Pan Honey Garlic Chicken

Ingredients: Servings 2
1 tbsp olive oil
2 tbsp butter or ghee – melted
2 tbsp honey
1 tbsp yellow mustard
3 cloves garlic – minced
1 tsp oregano
1 tsp chives
1 large sweet potato – cut into small cubes (Consider using carrots here)
2 boneless skinless chicken breasts
4 cups broccoli – ends removed and cut into florets (DON’T FORGET TO PEEL AND USE THE STEMS TOO!!!)
Salt and pepper
(Find the full recipe here at Real Simple Good)

Broccoli & Cheese Stuffed Spaghetti Squash

Ingredients:
1 spaghetti squash cut in half, seeds removed
non stick spray
2 cups chopped broccoli florets
3 cloves garlic minced
1 tsp red pepper flakes
pinch of salt and pepper
1 tsp Italian season or use a mix of oregano, basil, thyme
1/2 cup part skim shredded mozzarella cheese I like to shred my own
1/3 cup Parmesan cheese shredded
(Find the full recipe and ingredients here at Domestic Super Hero)

Week of June 14th

CSA Contains:
CARROTS
GREEN BEANS
RED CHERRY TOMATOES
STRAWBERRIES
GOLD ZUCCHINI
CUCUMBERS
ROMAINE LETTUCE
GREEN KALE
ITALIAN PARSLEY
BUNCHED SPINACH
BIG BOX ADD: CARROTS, RED LEAF LETTUCE, STRAWBERRIES, CHERRY TOMATOES, RED BEETS

FRUIT EXPANSION INCLUDES: Strawberries and Blueberries from Bella Vista Farms

Quinoa Kale Pesto Bowl with Poached Eggs

Ingredients: Serves 4
1 cup quinoa
½ cup kale pesto (recipe included)
Zest of one lemon
Juice of ½ lemon
4 eggs
2 tablespoons chopped walnuts
1 tablespoon fresh chopped parsley
1 teaspoon red pepper flakes (adjust to taste)
(Find the full recipe and directions here at The Iron You)

Super Vegan Bowl with Parsley Cashew Pesto

Ingredients: Serves 4
For the parsley cashew pesto:
½ cup raw cashews
¼ cup water
2 cups Italian parsley
2 cloves garlic
2 tablespoons lemon juice
¼ teaspoon kosher salt
pepper to taste
To assemble:
½ cup uncooked Israeli couscous
1 pint cremini mushrooms, sliced
1 tablespoon olive oil
1 bunch of Lacinto kale, stems removed
(Find the full recipe and directions here at the Scaling Back Blog)

Farro with Kale Pesto, Zucchini and Parmesan

Ingredients: Serves 4-6
1½ cups uncooked semi-pearled farro
2 small zucchini (or one medium zucchini)
Juice of ½ lemon
Salt
Fresh ground pepper
¼ cup Marcona almonds, chopped (You can obviously use regular or slice almonds if you prefer.)
Shaved Parmesan cheese for serving
For the Kale Pesto:
1/3 cup toasted pine nuts
1 bunch Lacinato kale, center ribs removed and chopped
2 garlic cloves
1 lemon, zested and juiced
1/3 cup freshly grated Parmesan cheese (optional)
½ cup plus 2 tablespoons extra virgin olive oil
Salt
Fresh ground pepper
(Find the full recipe and ingredients here at Domesticate Me)

5-Ingredient Spinach Parmesan Zucchini Noodles

Ingredients:
3 medium zucchini
2 tablespoons butter
2 cloves garlic, minced
2 cups packed spinach
1/4 cup freshly grated Parmesan cheese
Salt and black pepper, to taste
(Find the full recipe and directions here at Two Peas and Their Pod)

Juice Feast Includes:
CARROTS
RED BEETS
CELERY
STRAWBERRIES
LACINATO KALE
CUCUMBERS
ROMAINE LETTUCE
GREEN KALE
ITALIAN PARSLEY
BUNCHED SPINACH

Week of June 7th

CSA Contains:
RED CHERRY TOMATOES
ROMAINE LETTUCE
BUNCHED SPINACH
STRAWBERRIES
BASIL
CUCUMBERS
PURPLE BEANS from SUNRISE ORGANIC FARMS
BLUEBERRIES from BELLA VISTA FARMS
SUNBURST SQUASH from SUNRISE ORGANIC FARMS
CARROTS
BIG BOX ADD: KENNY GRAPEFRUIT from VINCENT FARMS, CARROTS, RED LEAF LETTUCE, STRAWBERRIES, LACINATO KALE

FRUIT EXPANSION ADD: Strawberries and Blueberries

Cherry Tomato & Spinach Salad

Ingredients:
For the salad:
6 cups baby spinach
1 cup cherry tomatoes, halved
1 medium cucumber, sliced
¼ cup pumpkin seeds
For the dressing:
3 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon honey
½ teaspoon Dijon mustard
Salt and pepper, to taste
(Find the full recipe and details here at Every Day Easy Eats)

Chickpea and Green Bean Salad

Ingredients:
½ cup thinly sliced red onion, cut into half circles
2 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil, divided
¾ pound fresh green beans, trimmed and cut into one-inch pieces
1 15.5-ounce can chick peas, rinsed and well drained
1 teaspoon chopped fresh garlic
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 teaspoons water
½ teaspoon Dijon mustard
¼ cup fresh parsley, chopped Coupons
¼ cup fresh mint, chopped
(Find the full recipe and directions here at A Family Feast)

Turmeric Quinoa Salad

Ingredients:
1 cup quinoa
2 cups water
1/2 tsp coriander
1/2 tsp cumin
3/4 tsp Salt
1 tsp turmeric
1/2 cucumber
2 tomatoes
1/2 romaine lettuce
1 Tbsp mustard
1 Tbsp honey (agave for vegan)
1 Tbsp lemon juice
4 Tbsp olive oil
(Find the full recipe and directions here at Green Healthy Cooking)