Week of October 7th

To all our current and future egg subscribers. You may notice your eggs getting darker orange, richer tasting and just all around more delicious. Our chickens, who are now co-mingling with our turkeys, are running through green pastures and eating all sorts of bugs just like they should be. If you are on our waiting list, hang tight, we will get you involved soon. Depending on how cold the winter gets up here in Buellton we expect to start adding on dozens within the next few months here.
Check out our new website at www.somethinggoodorganics.com. Same content, but hopefully a little easier to read. We would LOVE to hear your feedback and encourage you to send your testimonials our way so we can share the good news with the community.
We just planted our first Pixie and Satsuma Tangerine trees. Looking forward to some delicious little cuties in a few years. None of that pithy, watery stuff I’ve heard about in the store. We picked some of our favorite citrus varieties than can be enjoyed by the whole family.
We hope you enjoy the bounty from the farm this week. A lot of great, hardworking guys are making this happen as we speak.

CSA Shares contain:
HEIRLOOM TOMATOES
BABY SPINACH
RED BEETS
MOUNTAIN MAGIC TOMATOES (an epic red tomato on the vine)
GREEN PEPPERS
CARROTS
GREEN LEAF LETTUCE
LACINATO KALE
CILANTRO
SPAGHETTI SQUASH
BIG BOX ADD: CUCUMBERS, YELLOW SQUASH, CARROTS, RASPBERRIES OR BLACKBERRIES, SALAD MIX

Fruit Expansion Includes: Pomegranates, Concord Grapes and Berries

Quinoa, Beet, Kale, Apple Walnut, Goat Cheese Salad

Ingredients: Serves: 4
1 cup quinoa
2 cups water
4 cups lacinato kale, cut into strips
2 teaspoons extra virgin olive oil
juice of half lemon
a few dash of salt
1/2 pounds roasted beets, chopped
1/4 cup dried cranberries
1 apple, diced
1/4 cup toasted walnuts
4 ounces goat cheese, crumbled
2 scallions, chopped
Dressing
2 tablespoons flax seed oil
2 tablespoons extra virgin olive oil
2 teaspoons raw honey
¼ cup unfiltered apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon prepared horseradish
1 clove garlic, minced
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
(Find the full recipe and details here at Jeanette’s Healthy Living)

Also check out this recipe for Gluten Free Pasta with Roasted Beets, Beet Green and Pine Nuts

Spaghetti Squash Burrito Bowls

(This has to be one of my all time favorite squashes. Seen as they don’t store as well on the farm as say, butternut squash, we are trying to include them a few times before they are all used up. ENJOY. And 1/2 the recipe unless you have another squash laying around. Using a little bit of Parmesan cheese can be a cleaner eating alternative. A little goes a long way.)
Ingredients:
2 medium sized spaghetti squash
1 tablespoon high heat oil (I use sunflower oil)
1 (14.5 ounce) can black beans, drained and rinsed
1 (16 ounce) jar of salsa (use your preferred level of spiciness)
2 tablespoons olive oil (or preferred cooking oil)
1 large bell pepper or two small, cored and sliced
1 large red onion, sliced
2 cups corn kernels, frozen and defrosted or fresh
1 cup fresh cilantro, finely chopped
2 jalapenos, cored and sliced (optional)
6 green onions, sliced (optional)
1 teaspoon cumin
salt & pepper
1 cup shredded cheddar/monterey jack cheese
(Find the full recipe and directions at Making Thyme for Health)

Spicy Thai Carrot and Kale Salad

(This spicy thai carrot and kale salad is coated in a creamy sriracha peanut butter dressing. Consider making your own almond butter and using that instead. YUM.)
Ingredients: serves 4
3 cups carrot strings using a julienne peeler
2 cups thinly sliced tuscan kale
3 tablespoons creamy peanut butter
1½ teaspoons sriracha
3 tablespoons almond milk
1/2 teaspoon sesame oil
1/2 teaspoon extra virgin olive oil
1/2 teaspoon apple cider vinegar
1/2 tablespoon maple syrup
1/2 teaspoon freshly grated ginger
pinch of salt
sesame seeds for garnish
(Find the full recipe and directions here at Running to the Kitchen)

Spinach and Mushroom Quinoa

(Where’s the parmesan cheese? I’m always trying to add cheese to these types of things.)
Ingredients:
1 pound mushrooms (white or cremini), sliced thinly
3 garlic cloves, minced
1 tablespoon unsalted butter (omit butter for vegan version)
1 tablespoon olive oil
5 green onions, chopped
1 -2 cups fresh spinach (to taste)
2 cups cooked quinoa
1 tablespoon olive oil (optional)
salt
(Recipe and full directions here at Julias Album)

Juice Feast Contains:
GRANNY SMITH APPLES from REGENERATIVE EARTH FARMS
BABY SPINACH
RED BEETS
MOUNTAIN MAGIC TOMATOES (an epic red tomato on the vine)
CUCUMBERS
CARROTS
ROMAINE LETTUCE
LACINATO KALE
CILANTRO
RASPBERRIES OR BLACKBERRIES

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