Monthly Archives: October 2017

Week of October 18th

CSA Contains:
CARROTS
SALAD MIX from FRECKER FARMS
MINI SWEET PEPPERS from SUNRISE ORGANICS
GREEN CABBAGE
GREEN KALE
HEIRLOOM TOMATOES
CUCUMBERS
ITALIAN PARSLEY
GARNET YAMS from Quail H. Farms
GREEN ZUCCHINI
BIG BOX ADD: CARROTS, RED LEAF LETTUCE, RED BELL PEPPERS, BLUEBERRIES from GOLETA FARMING

FRUIT EXPANSION: FUJI APPLES from FRECKER FARMS and BLUEBERRIES from GOLETA FARMING
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Week of October 11th

CSA Contains:
RED BELL PEPPERS
GREEN LEAF LETTUCE
RED TOMATOES
GREEN ZUCCHINI
RED GRAPE TOMATOES
COLLARD GREENS
CARROTS
BROCCOLI
FRENCH GREEN BEANS from FRECKER FARMS
LEEKS
BIG BOX ADD: RED LEAF LETTUCE, CARROTS, ORANGE KABOCHA SQUASH, CUCUMBERS, YELLOW GRAPE TOMATOES

FRUIT EXPANSION CONTAINS: RASPBERRIES and/or BLACKBERRIES

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Week of October 4th

CSA Conatins:
CARROTS
GREEN LEAF LETTUCE
BUTTERNUT SQUASH
RED GRAPE TOMATOES
GREEN KALE
RED BELL PEPPERS
ITALIAN PARSLEY
RED TOMATOES
FRENCH GREEN BEANS from FRECKER FARMS
LEEKS
BIG BOX ADD: CARROTS, GREEN BELL PEPPERS, ZUCCHINI, ROMAINE LETTUCE, CUCUMBERS

FRUIT EXPANSION: STRAWBERRIES from FRECKER FARMS

Butternut Squash Lo Mein

(For those of us without spiralizers, I figure small chunks would be equally as tasty!)
Ingredients: serves 2
1 medium butternut squash, peeled and spiralized
1 tsp peanut oil or coconut oil, divided
1/2 yellow onion (or 1 small yellow onion), sliced
1 red bell pepper, sliced
8 oz. button mushrooms, sliced
2 cloves garlic, minced
3 cups kale or spinach
Sauce:
2 tbsp tamari (gluten-free soy sauce)
1 tsp maple syrup
1/2 tsp toasted sesame oil (plain is fine too, just not as flavorful)
1/2 tsp peanut oil
1/2 tsp ginger (minced, ground or juice)
1/2 tsp turmeric
1/4 tsp black pepper
1/2 tsp garlic powder
topping: sesame seeds
(Find the full recipe and directions here at Food by Mars)

Chick Pea 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
¼ cup fresh mint, chopped
(Find the full recipe and directions here at A Family Feast)

Kale and Butternut Squash Breakfast Bowl

Ingredients:
1 medium butternut squash, cut into ¼ and remove seeds
1 tablespoon coconut oil
1 small red onion, peeled and diced
1 large garlic clove, peeled and minced
1 head kale, ribs removed and chopped
1 teaspoon dried oregano
½ teaspoon turmeric powder
¼ teaspoon ground cinnamon
salt and pepper to taste
4 pasture eggs, cooked however you like
1 large avocado, pitted and skins removed
(Find the full list of ingredients here at The Organic Dietitian)

Roasted Garlic & Tomato Lentil Salad

Ingredients:
1 head garlic
1 tablespoon olive oil divided
1 1/2 cups grape tomatoes halved
1 cup red onion sliced
2 3/4 cups vegetable broth
1 cup green lentils
1/2 cup diced celery
1/2 cup diced red pepper
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1/4 teaspoon crushed red pepper
Salt and Pepper to taste
(Find the full recipe and ingredients here at Wendy Polisi)