Monthly Archives: April 2018

Week of May 2nd

Fun fact: Want something high in Vitamin C but don’t feel like eating fruit? Broccoli is very high in Vitamin C, making 1 cup of chopped broccoli the Vitamin C equivalent of an orange. One cup of raw chopped broccoli will give you your entire daily needed intake. It’s also high in vitamin A and fiber. Eating it lightly steamed will help retain all it’s water soluble vitamins.

CSA Contains:
ROMAINE LETTUCE
SUGAR SNAP PEAS
RED BEETS
CUCUMBERS
CARROTS
STRAWBERRIES
GREEN ZUCCHINI
SWEET SPRING ONIONS
BUNCHED SPINACH
BROCCOLI
BIG BOX ADD: STRAWBERRIES, RED BUTTER LETTUCE, CARROTS, SUGAR SNAP PEAS, BLUEBERRIES from GOLETA GROWN

FRUIT EXPANSION: BLUEBERRIES and STRAWBERRIES

JUICE FEAST:
ROMAINE LETTUCE
GREEN CURLY KALE
RED BEETS
CUCUMBERS
CARROTS
STRAWBERRIES
ITALIAN PARSLEY
BLUEBERRIES from GOLETA GROWN
BUNCHED SPINACH
FUJI APPLES from CUYAMA ORCHARD

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Week of April 25th

Tip of the Week: Need a dinner quick? Put a dab of coconut oil in the pan. Slice up onions and cook them a few minutes until translucent (this would be the time to add garlic and/or ginger too). Add in grated carrot and thinly sliced cabbage. Cook about 5 minutes until cabbage is just wilted. Add in freshly chopped dill and any spices you like. Quick, easy and very filling. Add in some frozen edamame, tofu or chicken at the end if you like.

CSA Contains:
CARROTS
RED LEAF LETTUCE
STRAWBERRIES
BLUEBERRIES from GOLETA GROWN
BUNCHED SPINACH
DILL
GREEN CABBAGE
COLLARD GREENS
SWEET SPRING ONIONS
GREEN ZUCCHINI
BIG BOX ADD: CARROTS, ROMAINE LETTUCE, GOLDEN BEETS and GREEN KALE from SUNRISE ORGANICS, STRAWBERRIES

FRUIT EXPANSION: BLUEBERRIES & STRAWBERRIES

JUICE FEAST:
CARROTS
ROMAINE LETTUCE
STRAWBERRIES
BLUEBERRIES from GOLETA GROWN
BUNCHED SPINACH
ITALIAN PARSLEY
GREEN CABBAGE
GOLDEN BEETS from SUNRISE ORGANICS
GREEN CURLY KALE
COLLARD GREENS
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Week of April 18th

Tip of the week: Best way to store strawberries. Take them out of the bag and put them in an airtight container. You can layer paper towels in between them which will help absorb extra moisture and preserve them the longest.

CSA Contains:
ROMAINE LETTUCE
CARROTS
STRAWBERRIES
GREEN ZUCCHINI
RED BEETS
RAINBOW CHARD
RADISHES
BLUEBERRIES from GOLETA GROWN
LEEKS
BUNCHED SPINACH
BIG BOX ADD: RED BUTTER LETTUCE, CARROTS, GREEN CABBAGE, LATE LANE NAVAL ORANGES, HASS AVOCADOS from McCloskey Nursery

FRUIT EXPANSION CONTAINS: BLUEBERRIES and ORANGES from VINCENT FARMS
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Week of April 11th

Tip of the week: Fava beans are a little extra work. But after shelling a bunch of them for dinner last night I realized they were worth every bit. Their sweet, creamy flavor when cooked make a great addition to a meal. The beans are actually tucked away in two different layers. The first is the obvious shell that they come out of. The second is the shell around the actual bean. I looked up a quick trick to peeling the second skin off the beans. You can freeze them for 30 mins, and when you are ready to use them thaw them for 10 mins and then they slip right out of the skin. They should be fairly easy to slip out immediately though if you don’t have the time to wait.
Did you know that fava beans contain a high concentration of thiamin, vitamin K, vitamin B-6, potassium, copper, selenium, zinc and magnesium. They are also an inexpensive source of lean protein.

Apologies to anyone who ordered avocados the past few weeks and didn’t receive them. We should have extra in the CSA store that will be delivered this week!

CSA Contains:
CARROTS
GREEN LEAF LETTUCE
GREEN KALE
BUNCHED SPINACH
SWEET SPRING ONIONS from SUNRISE ORGANICS
FAVA BEANS from SUNRISE ORGANICS
CILANTRO
HASS AVOCADOS from FRECKER FARMS
STRAWBERRIES from FRECKER FARMS
FENNEL
BIG BOX ADD: ROMAINE LETTUCE, CARROTS, RADISHES, RED BEETS, BLUEBERRIES from GOLETA GROWN

FRUIT EXPANSION: LATE LANE NAVAL ORANGES from VINCENT FARMS and BLUEBERRIES from GOLETA GROWN

Avocado & Fava Bean Salad

Ingredients:
½ cup fresh fava beans, shelled and peeled
1 medium fennel bulb, thinly sliced
1½ cups sunflower sprouts
½ cup cooked chickpeas, drained and rinsed
Extra-virgin olive oil, for drizzling
Juice ½ small lemon
½ avocado, diced
¼ cup chopped almonds, toasted
¼ cup large shavings of Parmesan
Sea salt and freshly ground black pepper
(Find the full recipe and directions here at Blue Zones)

Kale, Chickpea and Avocado Salad with Avocado Dressing

Ingredients:
1 bunch kale (about 5-6 large kale leaves), leaves removed from stem and finely chopped
1/2 red onion, finely diced
1 can chickpeas, rinsed
2 avocados, 1 for the dressing and 1 diced
2 tbsp plain Greek yogurt
1/2 tsp cumin
1 tbsp honey
1 tbsp olive oil
juice of 1 lemon
salt and pepper, to taste
(Find the full recipe and directions here at Greens n Chocolate)

Roasted Carrot and Fennel Soup

Ingredients:
2 tablespoons olive oil
2lb carrots, peeled, trimmed and sliced
2 bulbs of fennel, trimmed and sliced
1 onion, peeled and sliced
2 cloves garlic
2-3 medium red potatoes, peeled and sliced
1 quart vegetable stock
1 teaspoon salt
1/2 teaspoon black pepper
pepitas, as optional garnish
(Find the full recipe and directions here at Gather a Table)

JUICE FEAST:
CARROTS
ROMAINE LETTUCE
GREEN KALE
BUNCHED SPINACH
LACINATO KALE
FUJI APPLES from CUYAMA ORCHARDS
CILANTRO
LACINATO KALE
STRAWBERRIES from FRECKER FARMS
FENNEL

Week of April 4th

Food for thought: Thanks for sticking with us while we push through some of the toughest months of the CSA. I call them the toughest because it’s when we see the least variety and it’s mostly greens. Although if you travel anywhere else in the world I’m sure the CSA would just shut down in the winter time.
It’s hard when you walk in the grocery store and see tomatoes on the shelf and wonder why you are eating kale again for the fourth week in a row. But I promise that when we put produce in the box it’s THE BEST of it’s kind. Those tomatoes in the store have been grown for looks and shipping capability instead of flavor. And while you munch on beets and sugar snap peas this week, our tomatoes are picking up speed with this warm weather. We are also looking forward to zucchini as well.
I’ve been asked quite a few times if we offer a smaller CSA box. And to that I want to say that we are trying to encourage MORE vegetables in your diet. We want veggies to be the star of your meals and meat to be the side dish. It has been proven time and time again that plant based lifestyles cure everything from weight gain to high blood pressure to heart disease and everything in between. And if you can eat $25-$35 worth of veggies a week, odds are you are saving money in other areas. The recipes below are meant to inspire. Even if you don’t see something you like, I bet the corresponding blogs will have something amazing to cook up for dinner.
When you get your box, unload your veggies, wash and prep them and get yourself set up to eat Plant Based. We want to you to be the healthiest happiest person possible.

CSA Contains:
RED BEETS
BUNCHED SPINACH
CARROTS
GREEN LEAF LETTUCE
GREEN KALE
RED CABBAGE
SUGAR SNAP PEAS
BLUEBERRIES from GOLETA GROWN
FUJI APPLES from CUYAMA ORCHARDS
ITALIAN PARSLEY
BIG BOX ADD: RADISHES, ROMAINE LETTUCE, CARROTS, STRAWBERRIES from FRECKER FARMS, SUGAR SNAP PEAS

FRUIT EXPANSION: BLUEBERRIES & STRAWBERRIES
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