Week of 3/30 – Reminders about your account

Hi CSA Members. Here’s some reminders in case I’m not readily available in the upcoming weeks. We are expecting a new baby pretty soon here so I wanted to make sure you are taken care of.
Just a reminder: If you need to put your account on hold, please give us three days advance notice. You can log into your account here, click on the “delivery hold” tab and enter the appropriate dates.
If you need to add or change your current subscription you can also click on the blue “change subscription” button on the right hand side of your account. Here you can change your box size, schedule and add (or subtract) things like weekly bread, fruit and eggs.
Please place store orders by midnight on Mondays. Any orders placed after that might be subject to delivery the following share that you receive. We always try and accommodate the current week, but might not be able to in the upcoming weeks. If you ordered something and do not receive it, please know you will not be charged or credited a refund. If you do not hear from me, feel free to email me and let me know what happened.
Thanks for all your help and support.

CSA Box Contains:
CAULIFLOWER from SUNRISE ORGANIC FARMS
STRAWBERRIES
SUGAR SNAP PEAS
CARROTS
RED LEAF LETTUCE
ENGLISH PEAS
LEEKS
ZUCCHINI
LACINATO KALE
CILANTRO
BIG BOX ADD: JUMBO GARNET YAMS from QUAIL H. FARMS, CARROTS, RED BUTTER LETTUCE, RED BEETS, STRAWBERRIES

FRUIT EXPANSION CONTAINS: FUJI APPLES from CUYAMA ORCHARDS and STRAWBERRIES

Creamy Cauliflower Alfredo Sauce

Ingredients: makes about 5 cups
8 large cloves garlic, minced
2 tablespoons butter
5-6 cups cauliflower florets
6-7 cups vegetable broth or water
1 teaspoon salt (more to taste)
½ teaspoon pepper (more to taste)
½ cup milk (more to taste)
(Find the full recipe and directions here at A Pinch of Yum)

Cauliflower Fried Rice

Ingredients:
1 medium cauliflower head, cut into florets
1 tablespoon sesame oil
1 small onion, diced (a leek or two would work great here)
2 cloves garlic, minced
1 teaspoon freshly grated ginger
1 cup frozen peas and carrots, thawed (Per Carolyn, “yeah for fresh veggies!! so much better. chop carrots and shell english peas. Feel free to add more than 1 cup.”)
2 large eggs, whisked
2-3 tablespoons low sodium soy sauce (Tamari for gluten free, Coconut Aminos for paleo)
2 spring onions, thinly sliced
sea salt and ground pepper, to taste
(Find the full recipe and directions here at As Easy as Apple Pie)

Zucchini Lasagna Rolls

Ingredients:
Ricotta Filling
8 ounces part skim ricotta cheese
4 ounces low fat cottage cheese
3 tablespoons parmesan cheese
2 tablespoons fresh flat leaf parsley (sub cilantro for a different take and omit basil or use dried)
1 tablespoon fresh basil
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1/8 teaspoon red pepper flakes (optional)
Black pepper to taste
Other Ingredients:
2 large zucchini cut lengthwise into 8 (1/4 inch thick) slices
1 mild Italian turkey sausage, cooked and crumbled (optional)
1 cup marinara sauce, store bought or homemade
1/2 cup shredded part skim mozzarella cheese
(Find the full recipe and directions here at Recipe Runner)

Kale and Leek Twice Baked Potatoes

(Kale and leeks are absolutely wonderful together. Combined with fluffy mashed potatoes and cripsy potato skins, you have one delicious side dish.)
Ingredient:
3-4 large red potatoes
1 bunch of kale
2-3 large garlic cloves, minced
1 tbsp olive oil
1 large leek
almond milk
2 tbsp vegan butter
salt and pepper
(Find the full recipe and directions here at the Local Vegan)

JUICE FEAST INCLUDES:
ROMAINE LETTUCE
STRAWBERRIES
CARROTS
ZUCCHINI
LACINATO KALE
CILANTRO
RED BEETS
FUJI APPLES from CUYAMA ORCHARDS
BUNCHED SPINACH
GREEN CABBAGE

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