Week of April 1st

We are planting our new fields up in Buellton now and I’m looking forward to melons coming a lot earlier this year. We usually have them late August, but now those sweet cantaloupes and juicy watermelons will be arriving as early as June. Cucumbers are out this week and we welcome the season into the shares.
For our egg subscribers – we can reuse the egg cartons if you want to return them to us. If you pick up here at the farm, look for the empty basket labeled “egg return.”

CSA for April 1st Contains:
RED LEAF LETTUCE
CUCUMBERS
SUGAR SNAP PEAS
BABY SPINACH
CARROTS
STRAWBERRIES
DILL
GREEN ZUCCHINI
SWEET SPRING ONIONS from FRECKER FARMS
LACINATO KALE
BIG BOX ADD: CARROTS, STRAWBERRIES, CHERIMOYAS from GOODLAND ORGANICS, RED BUTTER LETTUCE, CAULIFLOWER from ELLWOOD CANYON FARMS

Sweet Potato Breakfast Bowls with Beet Greens and Avocado

Ingredients: Serves 4
1 large sweet potato, roasted
1 tablespoon grapeseed, coconut or olive oil
3 cloves garlic, minced
2 bunches beet greens, washed and chopped (about 3 to 5 ounces)*
5 ounces baby spinach
4 to 8 eggs (fried, scrambled, or poached)
1 large avocado, sliced
Salt and cracked pepper to taste
For Serving:
Sunflower seeds
Chia Seeds
Hot Sauce
Salsa
Sour Cream/Greek yogurt
Directions:
Preheat your oven to 400 degrees F. Wash and pat dry the sweet potato. Poke holes in it using a fork, wrap it in foil, and bake in the oven for 60 to to 70 minutes, or until very soft and juices are seeping out. Remove potato from the oven and allow it to cool before removing the foil. Slice it into thick slices and set aside until ready to use.
In a large skillet, add the oil and heat to medium-low. Add the garlic and saute until fragrant, about 1 minute. Add the chopped greens and spinach and cover the skillet with a lid. Allow greens to cook until softened, about 2 to 3 minutes. Divide greens between 4 bowls. Add sweet potato slices, avocado, and fried eggs. Serve with sunflower seeds, chia seeds, salsa, and/or a dollop of sour cream or plain Greek yogurt.
(Recipe and photo from the Roasted Root)

Zucchini Chickpea Quinoa Salad

(This salad has the rich, warm flavors of cumin, turmeric and paprika and offers protein for a complete, filling meal.)
Ingredients:
1/2 cup quinoa
1/2 of a 15oz can of chickpeas, drained and rinsed
1 medium zucchini, chopped into small chunks
2 green onions, white and green parts chopped
1/4 cup fresh dill, chopped
3 Tablespoons olive oil
1 teaspoon turmeric
1 teaspoon cumin
1/2 teaspoon paprika
Salt and pepper to taste
Directions:
Cook quinoa according to package and set aside to cool.
In a large mixing bowl mix chickpeas, zucchini, green onions and dill together.
In a small mixing bowl whisk together the olive oil, tumeric, cumin and paprika for the dressing. Add the quinoa to the zucchini and chickpea mixture and combine. Mix in dressing and salt and pepper to taste. Cover and refrigerate until ready to serve. Garnish with fresh dill.
(Recipe and photo from A Cedar Spoon)

Kale Caesar Salad with Grilled Chicken

Ingredients: Serves 2
1 bunch lacinato kale, sliced into very thin ribbons, then give it a rough chop
1 Tbs. extra-virgin olive oil
1 cup cubed brioche bread (or any croutons you dig)
1 pinch of salt
1 egg yolk
2 tsp Dijon mustard (even stone ground is fabulous)
2 tsp anchovy paste (or 3 anchovy fillets + 2 cloves minced garlic)
1 tsp worcestershire sauce
1/3 cup olive oil
1/3 cup freshly grated parmesan cheese
2 grilled chicken breasts, sliced (seasoning totally up to you!)
Directions:
Start with your croutons. Heat the Tbs. of oil in a small sauté pan. Add the cubed brioche and a pinch of salt; sauté until it starts to brown and crisp up. It happens fast! Don’t leave it.
In a large mixing bowl (or right in your wooden salad serving bowl), add the egg yolk, mustard, anchovy paste and worcestershire sauce. Whisk it until nice and smooth. Then add the olive oil and whisk it all again. Looking good, right? Now add the cheese. Whisk it all up. Holy face. Taste it. But prepare to glory faint. The rest is super easy. Add the kale and croutons. Toss toss toss until the silky, salty, fabulous dressing coats every last thing. Top with sliced grill chicken and faint again.
(Recipe and photo from Bev Cooks)

JUICE FEAST CONTAINS:
RED AND GOLD LOOSE BEETS
BABY SPINACH
CARROTS x2
STRAWBERRIES
PARSLEY/MINT
CUCUMBERS
LACINATO KALE
FUJI APPLES from CUYUAMA ORCHARDS
PINK GRAPEFRUIT from SOMMERS RANCH
CHERIMOYAS from GOODLAND ORGANICS (great for smoothies, helps the greens go down!)

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