Week of January 18th

Our chickens have taken a break for the winter time. Our egg supply has dropped drastically and we don’t have enough to fill orders. We will randomly select people weekly to receive eggs as they are available. We will be back in action as soon as the weather warms up and the days get longer. At that time we also will be fulfilling our wait list, so make sure to sign up if you want them in the near future.
Speaking of chickens, perhaps I counted them before they hatched. When we went to harvest the brussel sprouts we came up short to fill the whole CSA. So we switched over to our green cabbage. The climate for cabbage is perfect right now. The cold weather makes the cabbage extra crisp and sweet. So roast it, stir fry it or juice it and enjoy.

10 Reasons to Eat What’s in Season!

CSA Contains:
RED BEETS
CARROTS
FENNEL
LACINATO KALE
RED LEAF LETTUCE
BUTTERNUT SQUASH
GREEN CABBAGE
ITALIAN PARSLEY
SATSUMA TANGERINES from GLEN ANNIE ORGANICS
BROCCOLI from SUNRISE ORGANICS
BIG BOX ADD: GREEN LEAF LETTUCE, CARROTS, LEEKS, GARNET YAMS, BRUSSEL SPROUTS

FRUIT EXPANSION CONTAINS: SATSUMA TANGERINES from GLEN ANNIE ORGANICS

Garlicky Cruciferous Pasta

(A simple superfood packed pasta dish, heavy on the cruciferous veggies, light on the pasta. Keep this vegan or add cheese (although its really good without)
Ingredients: Serves 2-4
4 ounces dry pasta ( linguini, penne, spaghetti, angel hair)
2 tablespoons olive oil
½ a medium onion, very thinly sliced
4-6 large cloves garlic, smashed
1 pound cruciferous veggies (cauliflower, broccoli, cabbage, brussel sprouts, kale) all very thinly sliced.
1 teaspoon salt
½ teaspoon cracked pepper
¼ or more chili flakes
zest of one lemon
extra olive oil for drizzling
Additional optional garnishes- fresh basil ribbons, toasted pine nuts, grated Pecorino cheese
(Find the full recipe and directions here at Feasting at Home)

Delicious Fake Lo Mein

Ingredients: Serves 2
150g – 200g whole wheat pasta
1 tablespoon olive oil
1 cloves garlic, minced
A handful of mushrooms, sliced (1 cup)
Broccoli(1 cup)
1 carrot, sliced
3 tbsp white wine
A handful of peas (1 cup)
A handful of leafy greens like spinach or kale (2 cups)
3-4 tablespoons soy sauce
2 teaspoon honey (or agave nectar to make it vegan)
1 cm ginger (or 1 tsp ginger powder)
2 tsp Sriracha or similar hot sauce
(Find the full recipe and directions here at Hurry the Food Up)

Butternut Squash Kale & Quinoa Stew

Ingredients: Serves 4
2 tablespoons olive oil
1 large onion, diced
2 cups cubed butternut squash
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon red chile flakes
½ teaspoon smoked paprika
1 tablespoon white wine vinegar
1 (14.5 ounce) can diced tomatoes
4 cups (32 ounces) vegetable broth
½ cup dry quinoa
2 to 3 cups chopped kale
Sea salt and freshly ground black pepper
(find the full recipe and directions here at Cookie and Kate)

Mediterranean Beets with Garlic and Olive Oil

Ingredients: Serves 4
2 pounds red beets, washed
2 garlic cloves, chopped
2 Tbsp olive oil (i also love coconut oil, because its meant to cook at a higher heat than olive oil)
a pinch of sea salt
a handful of parsley, chopped
(Find the full recipe and directions here at Maria Shakova. )

Kale Salad with Fennel, Honeycrisp and Goat Cheese

Ingredients: Serves: 2 large salads or 4 side salads
Salad
1 very large bunch of kale
1 medium Honeycrisp apple
1 medium bulb of fennel
3 ounces chilled goat cheese, crumbled (to yield about ⅓ cup crumbled goat cheese)
⅓ cup dried cranberries
¼ cup pepitas (pumpkin seeds) or chopped pecans
Dressing
¼ cup olive oil
1 teaspoon lemon zest
2 tablespoons lemon juice
1 tablespoon maple syrup
2 teaspoons Dijon mustard
⅛ teaspoon salt
Several twists of freshly ground black pepper
(Find the full recipe and directions here at Cookie and Kate)

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