Week of March 8th

We are struggling here lately to find a variety of vegetables to send out in our shares. The past few months of rain have been hard on the farm. We love the rain, but it prevents us from planting which is now affecting us heavily. We’ve also had a lot of crop failure, unfortunately, like our sugar snap peas which didn’t turn out as planned. We hope you enjoy what’s in the box. Your box is filled with health and vibrant, delicious veggies.
The chickens are back in action! We have enough eggs now to fill all our subscriptions and a few extra in our CSA store. Pop in and grab a dozen. They are really delicious, organic and come from happy chickens.

CSA Contains:
CARROTS
GREEN CABBAGE
RED BEETS
GREEN KALE
RED DANDELION GREENS
RED LEAF LETTUCE
YELLOW ONIONS from FINLEY FARMS
BLUEBERRIES from GOLETA FARMING
BUTTERNUT SQUASH
RED CHARD
BIG BOX ADD: SALAD MIX, TANGERINES from VINCENT FARMS, CARROTS, KOHLRABI

FRUIT EXPANSION CONTAINS: PAPAYAS from GOLDEN STATE PAPAYA and TANGERINES from VINCENT FARMS

Chicken Salad with Roasted Beets and Dandelion Greens

Ingredients:
3 pounds baby to full-grown beets, without tops but with root and stem ends intact (you need 4 lbs. with tops)
1 tablespoon plus 1/2 cup extra-virgin olive oil
About 1 1/4 tsp. kosher salt, divided
1 cup walnut pieces
1 tablespoon cumin seeds
Zest of 2 lemons
3 tablespoons lemon juice
2 tablespoons chopped shallot
1/2 teaspoon pepper
3 cups shredded cooked chicken
1 1/2 qts. loosely packed tender dandelion green tops or arugula
(Find the full recipe and directions here at My Recipes)

Kale and Leek Pesto Pasta with Tofu

Ingredients: Serves: 4-6
12 ounces pasta, your favorite kind (I used brown rice gluten free pasta)
1 (14 ounce) block of extra firm tofu, drained and patted dry
1½ teaspoon olive oil, divided
½ teaspoon granulated garlic
1 tablespoon + 1 teaspoon low sodium tamari, or soy sauce (gluten free if necessary)
Kale and Leek Pesto:
2 medium leeks (1 cup when chopped)
4 cups chopped curly kale
¼ cup toasted walnuts, chopped
1 clove garlic, minced
3 teaspoons nutritional yeast
3 teaspoons fresh lemon juice
¾ teaspoons salt
6 tablespoons extra virgin olive oil
(Find the full recipe and directions here at She Likes Food)

Roasted Garlic Parmesan Cabbage Wedges

Ingredients:
1 cabbage head (green cabbage or savoy),
1/2 cup grated Parmesan
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
3 or 4 clove garlic, finely minced
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil
(Find the full recipe and directions here at Eating Well 101)

Butternut Squash & Swiss Chard Lasagna

Ingredients:
olive oil
sea salt
1 large butternut squash, peeled, halved and thinly sliced in half-moon shapes (about ¼ inch thick) (about 5 cups worth)

1 14-oz can of plain tomato sauce
4 garlic cloves, minced
¼ cup nutritional yeast
2 tsp Italian herb dried spice
1 tsp fresh black pepper

4 cups of your favorite mushrooms (I used shiitake and white button), sliced
4 cups of swiss chard, rib removed, washed, & chopped
1 tbsp fresh tarragon, minced
1 tbsp fresh rosemary, minced
1 tsp red chili flakes (if you like heat)

1 block of firm organic tofu
½ cup nutritional yeast
1 tsp apple cider vinegar
1½ tsp sea salt
(Find the full recipe and ingredients here at Sweet Potato Soul)

JUICE FEAST CONTAINS:
CARROTS
GREEN CABBAGE
RED BEETS
GREEN KALE
RED DANDELION GREENS
BABY SPINACH from SUNRISE ORGANICS
BLUEBERRIES from GOLETA FARMING
BANANAS from GOLDEN STATE PAPAYA
RED CHARD

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