Week of June 17th

I’m truly amazed at what the California fertile soil can produce. I’ve been harvesting heads of red leaf lettuce that are so big that they can’t even fit in boxes to be sold. They aren’t going to waste though! We complete the cycle by making sure the animals are eating their veggies too! Our chickens in Buellton are all relocated and they are sitting pretty in big paddocks to roam in. A big mobile coop is in the works so we can move them from field to field. While the chickens enjoy new territory, bugs and grasses, we get to enjoy all the benefits they bring to a farm. As I get settled in the town of Buellton I will definitely get some pictures posted. It’s been extremely chaotic, but an amazing experience. Looking forward to raising broiler chickens, goats for milk and cheese and pigs, along with new crops like blackberries and raspberries!
Cindy Dollar is cooking up some Raisin Pecan granola for us this week. Try out a bag and get a bag for a friend. Check it out here in our CSA store!

CSA Contains:
CILANTRO
BABY SPINACH
RED LEAF LETTUCE
GREEN BEANS
CARROTS
BROCCOLI
CUCUMBERS
RED CHERRY TOMATOES
STRAWBERRIES
RUBY RED GRAPEFRUIT from SOMMERS RANCH
BIG BOX ADD: SUGAR SNAP PEAS, RED CHERRY TOMATOES, ROMAINE LETTUCE, CARROTS, STRAWBERRIES

Fruit Expansion Includes: Kiwis and Strawberries

One-Pan Cheesy Chicken, Broccoli, and Rice

Ingredients: 4-6 servings
3 tablespoons extra virgin olive oil
1/2 medium yellow onion, diced finely
1 pound boneless skinless organic chicken breasts, cut into bite sized pieces
2 cloves of garlic, minced
1 teaspoon of kosher salt and freshly ground pepper to taste
1 cup uncooked extra long grain white rice (brown rice works great too)
2 1/2 cups broccoli florets, cut into bite sized pieces
2 1/2 cups of low-sodium chicken broth
2 cups shredded extra sharp cheddar cheese (try using half nutritional yeast for a cheesy/healthy alternative. It’s loaded with vitamin Bs and carries a cheesy taste.)
(Read full recipe and directions and The Girl Who Ate Everything)

Lemon Quinoa Cilantro Chickpea Salad

Ingredients:
1/2 C. dry quinoa
2 C. vegetable broth
1 can garbanzo beans (drained and rinsed)
1 c. cherry tomatoes cut in half
2 avocados diced
2 C. spinach
1 bunch cilantro
1/4 C. onion
2 small cloves garlic
For the dressing:
Juice of 2 lemons
zest of 1 lemon
2 tsp. dijon mustard
2 tsp. olive oil
1 tsp. agave nectar
1/2 tsp. cumin
dash of salt and pepper
(Get the full recipe and directions at The Diva Dish)

Roasted Garlic Parmesan Green Beans with Tomatoes

(Add some protein, noodles or rice to this recipe for a complete meal)
Ingredients:
1 1/2 pounds green beans, washed and trimmed
1 cup cherry tomatoes, sliced in half
1 tablespoons olive oil (just enough to coat the beans)
4 cloves of garlic, finely minced
3/4 teaspoon kosher salt
freshly ground black pepper
1/4 cup Parmesan cheese
(Get the full recipe and directions for The Ambitious Kitchen)

Green Smoothie

(Make this smoothie your own by adding or subtracting what you like to have in the morning. I’d definitely add some kind of protein powder to help keep me full and 1 tablespoon of chia seeds, ground flax seeds or coconut oil for a serving of healthy fats!)
Ingredients: Serves 1
1 cup water (or try coconut water)
1/2 cup chopped cucumber
1 cup strawberries (preferably frozen)
1 banana, optional (preferably frozen)
1 apple, cored
2 tightly packed cups spinach
juice of 1/2 lemon
ice, if not using frozen fruit and you want your smoothie chilled
(For full recipe and directions please visit The Green Forks)

JUICE FEAST CONTAINS:
CILANTRO
BABY SPINACH
ROMAINE LETTUCE
CARROTS x2
BROCCOLI
CUCUMBERS
RED CHERRY TOMATOES
STRAWBERRIES
RUBY RED GRAPEFRUIT from SOMMERS RANCH
GREEN KALE

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