Week of Feb 22

The rain has been intense and awesome here on the farm. It’s brought some destructive winds and makes it hard to work in the mud though. The weather has brought a swift end to the satsuma tangerines. We are always so sad to see them go, but that means that strawberries aren’t far behind!
We’ve added onto our orchard this past weekend. Fruits like pears, pomegranates, figs, peaches, pluots and more are in our future. For now we are trying out a new local neighbor who grows bananas and papayas right next to our farm. Let me know what you think of them. We go through a lot of bananas in our household so I was very excited at the thought of getting them local.

CSA Contains:
CARROTS
ARUGULA
FUJI APPLES from CUYAMA ORCHARDS
ROMAINE LETTUCE
SUGAR SNAP PEAS
GREEN CABBAGE
RADISHES
BUNCHED SPINACH
BUTTERNUT SQUASH
BANANAS from Golden State Papayas
BIG BOX ADD: SALAD MIX, CARROTS, SUGAR SNAP PEAS, BRUSSEL SPROUTS, LACINATO KALE

Fruit Expansion contains: Papayas and Bananas from Golden State Papayas

Carrot and Cardamom Soup

Ingredients:
1 tablespoon coconut oil
2 large leeks, white and light green ends only, cleaned, trimmed, and thinly sliced
Kosher salt
1½ pounds large carrots, peeled and cut into ½-inch coins
¼ cup diced Braeburn, Empire, McIntosh, or Cortland apple
1 teaspoon minced fresh ginger
½ teaspoon ground cardamom
4 cups chicken stock or Bone Broth (from Nom Nom Paleo)
½ cup full-fat coconut milk
Freshly ground black pepper
(Find the full recipe and directions here at Ruhlman)

Simple Paleo Roasted-Caramelized Butternut Squash

Ingredients:
2 pounds 1″ cube butternut squash, about one average sized squash. See below on how to peel and cube your own.
3 tablespoons (about!) fat of choice, avocado oil, ghee, olive oi, or coconut oil
Sea salt to taste, about 1 teaspoon
Optional add in’s (see above): sage, mince garlic, maple syrup
(Find the full recipe and instructions here at Tessa Domestic Diva)

Roasted Cabbage with Mustard Vinaigrette

Ingredients: Serves 4 to 8
For the cabbage:
1 medium head green or red cabbage (about 3 pounds), outer leaves removed
Olive oil
Kosher salt
Freshly ground black pepper

For the vinaigrette:
1/4 cup olive oil
1 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
1 tablespoon honey or maple syrup
1 tablespoon apple cider vinegar
1 teaspoon tamari or soy sauce
(Find the full recipe and directions here at The Kitchn)

Arugula Breakfast Salad with Soft Boiled Eggs

Ingredients: Serves 2
2 large eggs
3-4 cups baby arugula
4-5 radishes, thinly sliced
1/3 cup sliced almonds, toasted
1 oz. shaved parmigiano reggiano
DRESSING:
1 tablespoon whole grain mustard
1 garlic clove, pasted
2 tablespoons balsamic vinegar
1 1/2-2 tablespoons lemon juice
4 tablespoons extra virgin olive oil
Sea salt to taste
Freshly ground pepper
(Find the full recipe and directions here at Camille Styles

JUICE FEAST CONTAINS:
CARROTS
LACINATO KALE
FUJI APPLES from CUYAMA ORCHARDS
ROMAINE LETTUCE
PAPAYA from Golden State Papayas
GREEN CABBAGE
BUNCHED SPINACH
BANANAS from Golden State Papayas
CILANTRO/PARSLEY

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