Week of March 22

It seems like all we have growing on the farm this week is cabbage. It’s so easy to slice up really thin and stir fry up into noodles! I love cabbage, but even I’m in need of a little change. Unfortunately there’s not a lot of change this week. I guess it’s time to make due with kale this week while we patiently await sugar snap peas, strawberries and zucchini in the near future!!!! Luckily the greens are extremely beneficial to our health. Let me know what you end up doing with your kale. #somethinggoodorganics and show us your recipes on Instagram.

CSA Contains:
GREEN KALE
CHIOGGIA BEETS
SALAD MIX
BABY SPINACH
LEEKS
HASS AVOCADOS
BLUEBERRIES
RAINBOW CARROTS
CILANTRO
LACINATO KALE
BIG BOX ADD: RED BUTTER LETTUCE, RAINBOW CARROTS, RADISHES, GREEN CABBAGE, EXTRA AVOS

FRUIT EXPANSION CONTAINS: BLUEBERRIES from GOLETA FARMING and FUJI APPLES from CUYAMA ORCHARDS


Green Power Bowl

Ingredients:
1 cup cooked brown rice
1 cup kale cooked with lemon and garlic
1/2 cup canned chickpeas, drained and rinsed
1/2-1 cup roasted Brussels sprouts
1 avocado sliced
CREAMY CILANTRO LIME SAUCE
(makes about 1 cup)
1/2 c raw cashews
1/3-1/2 c water
juice of half of a lime
1/2 tsp lime zest
1 TB chopped cilantro
1/4 tsp each of salt and pepper (or to taste)
In a high speed blender, blend all sauce ingredients until smooth. If you do not own a high speed blender, you can soak the cashews in hot water for 10 mins before blending. Sauce will last in fridge for about 3 days.
(Check out the full recipe and details here at VNutrition and Wellness)

Sweet Potato, Kale and Shrimp Skillet

Ingredients:
2 tbsp extra-virgem olive oil
½ cup onion, diced
Red pepper flakes, to taste
2 garlic cloves, minced
2 cups sweet potatoes, diced
2 cups fresh shrimp
3 cups trimmed and coarsely chopped kale leaves
Ground black pepper
Salt
(Find the full recipe and details here at The Primavera Kitchen)

Beet, Squash & Kale Autumn Bowl

(Still have a butternut laying around from a previous box? Here’s it’s opportunity to shine!!)
Ingredients: Serves 4
For the Beets:
4 Beets, peeled and chopped (about 2½ Cups)
1 Tablespoons Olive Oil
¼ Teaspoon Salt
⅛ Teaspoon Pepper

For the Squash:
1 Acorn Squash, peeled and chopped
1 Tablespoon Olive Oil
¼ Teaspoon Salt
⅛ Teaspoon Pepper

For the Kale:
1 Bunch of Kale, de-stemmed and shredded
Half of a Lemon, juiced

For the Bowls:
4 Cups Cooked Brown Rice, Quinoa, or Cousc
1 Recipe Maple Mustard Dressing
¼ Cup Sliced Almonds
(Find the full recipe and directions here at It Doesn’t Taste Like Chicken)

Kale & Leek Quinoa Stuffing Skillet

Ingredients:
1 cup uncooked quinoa
1⅓ cup vegetable broth
1 medium yellow onion, diced
2 celery stalks, diced
1 medium leek, thinly sliced
6 cloves of garlic, minced
4 cups thinly sliced kale
2 tbsp butter or olive oil
1½ tsp ground sage
½ tsp thyme
1 tsp dried rosemary
salt and pepper
1 cup muenster (or other mild cheese)
(Find the full recipe and ingredients here at Girl Adulting)

JUICE FEAST INCLUDES:
GREEN KALE
CHIOGGIA BEETS
RED BUTTER LETTUCE
BABY SPINACH
GREEN CABBAGE
HASS AVOCADOS
BLUEBERRIES
RAINBOW CARROTS
CILANTRO
LACINATO KALE

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