Week of January 11th

It is extremely muddy on the farm this week. Thank goodness for the rain! If you are picking up your share at the farm be sure to drive extra slow and carefully. We hope you enjoy our winter selection of crops in your box this week. The celery has been extra tasty because of all the moisture its been getting. Winter means that all the crops grow at about 1/4 of the speed they would during the rest of the year and our variety is more limited. If you’ve created a tasty dish please share it with us on Instagram #Somethinggoodorganics or on our facebook page at John Givens Farm. Or just send it to me in an email and I’ll post it in the blog.

CSA contains:
CARROTS
GREEN LEAF LETTUCE
GARNET YAMS from QUAIL H. FARMS
BRUSSEL SPROUTS from ELLWOOD CANYON FARMS
SATSUMA TANGERINES from GLEN ANNIE ORGANICS
CILANTRO
RED CHARD
LEEKS
CELERY
GREEN KALE
BIG BOX ADD: CARROTS, RED LEAF LETTUCE, EXTRA SATSUMAS, RED BEETS, EXTRA BRUSSELS

FRUIT EXPANSION: SATSUMA TANGERINES from GLEN ANNIE ORGANICS

Shredded Kale and Brussels Sprout Salad with Lemon Dressing

Ingredients:
FOR THE DRESSING
1 Tablespoon minced shallots
2 Tablespoons Dijon mustard
1/4 cup freshly squeezed lemon juice
1 1/2 teaspoon lemon zest
2 teaspoons honey or agave nectar
1/4 cup olive oil

FOR THE SALAD
4 cups finely shredded Lacinato kale (loosely packed)
4 cups finely shredded Brussels sprouts (loosely packed)
1/2 cup sliced almonds, toasted
1/2 cup grated Parmesan or Pecorino cheese
(find the full recipe and directions here at Just a Taste)

Best Ever Vegan Sweet Potato Nachos

Ingredients: Serves: 2-4
2 sweet potatoes
1 Tbsp olive oil
S&P to taste
Batch of life changing vegan cheese sauce (or cheese of your choice)
⅓ cup black beans
¼ cup salsa
2 Tbsp chopped red onion (cut into tiny pieces)
2 Tbsp chopped cilantro
1 avocado (cut into small cubes)
Sliced jalepeno (optional)
lime (for squeezing on top)
(Find the full recipe and directions here at Nutritional Foodie)

Orange Braised Rainbow Chard

Ingredients: Serves: 2
2 tablespoons olive oil
½ yellow onion, thinly sliced
¼ teaspoon salt
¼ teaspoon pepper
pinch of red pepper flakes
1 bunch rainbow chard, washed, dried and chopped
juice from ½ an orange
(Find the full recipe and directions here at Tastes Lovely)

Creamy Quinoa Leek Bisque

Ingredients: Serves 4
1/2 cup raw cashews soaked
2 fresh leeks (halved and slice white part only)
2 large cloves fresh garlic minced
1 stalk celery chopped
2 tablespoons olive oil (for sauteeing vegetables)
1/2 teaspoon finely ground sea salt
dash of finely ground black pepper
1/2 cup uncooked sprouted quinoa
3 cups vegetable broth (separated)
1 tablespoon red wine vinegar or lemon juice
cashew milk (may be used for thinning if a thinner consistency is desired)
(Find the full recipe and directions here at Nutritionicity)

JUICE FEAST:
CARROTS x2
RED BEETS
GARNET YAMS from QUAIL H. FARMS
SATSUMA TANGERINES from GLEN ANNIE ORGANICS
CILANTRO
RED CHARD

CELERY
GREEN KALE

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