Week of September 23rd

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CSA Share Contains:
CARROTS
YELLOW CHERRY TOMATOES
LACINATO KALE
RED BELL PEPPERS
CUCUMBERS
RED TOMATOES
ITALIAN PARSLEY
BUTTERNUT SQUASH
CIPPOLINI ONIONS
ROMAINE LETTUCE
BIG BOX ADD: FRENCH GREEN BEANS, SALAD MIX, CARROTS, GRANNY SMITH APPLES from CASITAS VALLEY FARMS, CANTALOUPE

Fruit Expansion includes: Blackberries and Raspberries

Spiced Butternut Squash, Garlic Butter Mushroom and Fontina Nachos with Crispy Sage

Ingredients:
2 tablespoons olive oil
1 small butternut squash, peeled and cubed
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon nutmeg
a pinch of cardamom
1 shallot, diced
2 garlic cloves, minced
1 1/2 tablespoons unsalted butter
12 ounces sliced cremini mushrooms, coarsely chopped
8 ounces fontina cheese, freshly grated
6 ounces gruyere cheese, freshly grated
12 to 15 fresh sage leaves

for serving:
sour cream or greek yogurt
balsamic glaze for drizzling
(For full recipe and directions visit How Sweet Eats)

Butternut Squash and Kale Risotto

Ingredients:
1 cup butternut squash, peeled and diced
6 tablespoons olive oil, divided
Coarse kosher salt and freshly ground black pepper
2 quarts vegetable stock
2 shallots, chopped
1 tablespoon diced garlic (about 3 cloves)
2 cups arborio rice
1 cup white wine
ΒΌ cup freshly grated Parmesan cheese
1 cup kale leaves, stems removed and leaves torn
(Full recipe and details at The Live in Kitchen)

Mediterranean Chickpea Salad

Ingredients:
1/2 cup olive oil
1/4 cup lemon juice
1/3 cup chopped fresh parsley
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups chickpeas, drained and rinsed
2 cups halved cherry tomatoes
1 English cucumber, seeded and chopped
1 red bell pepper, chopped
1 small red onion, finely chopped
1/2 cup sliced black olives
1 cup crumbled feta
(Full recipe and directions at Simply Whisked)

Roasted Cippolini Onions with Cremini Mushrooms and Red Pepper

Ingredients:
1/2 pound Cremini mushrooms
1/2 pound Cippolini onions, peeled and quartered
1 large red pepper
4 cloves garlic, thinly sliced
1 T fresh rosemary, minced
1 t fresh thyme, minced
1 T capers
1 1/2 T butter
2 T olive oil
Salt and pepper
1 T fresh parsley, coarsely chopped
(Full recipe and directions at The Full Circle)

Carrot Pasta With a Creamy Zesty Garlic Sauce

Ingredients:
For the noodles:
1 big carrot, made into noodles (you can use a veggie noodle/pasta machine or a julienne peeler)
For the sauce:
1 full TBSP unhulled tahini (or the regular tahini if you want)
1 TBSP good walnut oil (or good olive oil)
3 TBSP fresh lemon juice
1 tsp tamari
1 tsp grated ginger
1 small garlic clove, grated
To top: handful of parsley (chopped), sesame seeds, pine nuts and anything else you fancy
(Find the full recipe and directions at Tales of a Kitchen)

JUICE FEAST CONTAINS:
CARROTS x2
LACINATO KALE
RED BELL PEPPERS
CUCUMBERS
RED TOMATOES
ITALIAN PARSLEY and MINT
ROMAINE LETTUCE
GRANNY SMITH APPLES from CASITAS VALLEY FARMS
BLACKBERRIES
BABY SPINACH

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