Week of August 24th

I’ve been totally crushing on carnival squash. I’ve always liked it in years past, but this year they are the best I’ve tasted. You might have passed right by these little unassuming squashes at the market. Little did you know, they are packed with huge flavor and could used for dessert they are so sweet. I like to bake them and eat them plain or fry some eggs up and make a breakfast out of them. I’ve also included strawberries in the CSA box this week (which are not quite in season, but this mild climate allows them to grow). We feel very grateful to be able to provide these things for you this week. Hope you enjoy. Share your recipes on instagram #somethinggoodorganics.
The little grape tomatoes and slices of cantaloupe are great in lunchboxes. Hope everyone is having success gearing back up for the school year. I can’t believe another summer has come and gone!

CSA Contains:
CANTALOUPE
GREEN LEAF LETTUCE
CARNIVAL SQUASH
YELLOW GRAPE TOMATOES
RED BELL PEPPERS
RED TOMATOES
CARROTS
CUCUMBERS
LEEKS
STRAWBERRIES from SUNRISE ORGANIC FARM
BIG BOX ADD: CARROTS, RED LEAF LETTUCE, LACINATO KALE, WATERMELON, BLACKBERRIES

FRUIT EXPANSION: BLACKBERRIES AND STRAWBERRIES

*Our orchard, solely dedicated to the CSA, has taken off this summer. Our little trees are doing great. We look forward to the most delicious, locally picked fruit to add into our expansions in the next few years. Until then, please enjoy the berries that are picked just for you at the peak of ripeness.

Roasted Carnival Squash Salad

Ingredients:
1 medium large carnival squash
seeds from the squash
olive oil, salt, and pepper
4 cups of assorted seasonal greens
1/2 cup crumbled soft cheese
2 Tbsp olive oil
1 Tbsp balsamic vinegar
1/2 tsp dijon mustard
salt and pepper
(Find the full recipe and directions here at The Muffin Myth)

Sweet Potato Crusted Quiche with Goat Cheese and Leeks

Ingredients:
For the Crust:
2 large sweet potatoes (about 2lbs), peeled and grated on a large-holed box grater
2 teaspoons salt
1 teaspoon pepper
pinch crushed red pepper flakes
1 egg
For the Filling:
1 leek, white and green parts washed and thinly sliced
2 tablespoons butter
8 eggs
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup full-fat coconut milk (or heavy cream)
4 ounces goat cheese, crumbed
(Find the full recipe and directions here at Meaningful Eats)

Tri-legume Salad Stuffed Peppers

Ingredients:
1 cup red lentils
½ cup chickpeas
½ cup kidney beans
4 bell peppers (any color), topped removed and seeded
⅔ cup diced heirloom tomatoes
½ cup red onion
½ jalapeno, diced
⅓ cup cilantro, chopped
⅓ cup parsley, chopped
½ avocado (or 1 small), diced
juice of 1 lime
1-2 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons ground cumin
½ teaspoon ground sumac
pinch of sea salt and black pepper, to taste
(Find the full recipe and directions here at Nutrition Stripped)

JUICE FEAST INCLUDES:
CANTALOUPE
ROMAINE LETTUCE
LACINATO KALE
WATERMELON
RED BELL PEPPERS
RED TOMATOES
CARROTS x2
CUCUMBERS
STRAWBERRIES from SUNRISE ORGANIC FARM
BLACKBERRIES

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