Week of April 17th

Lots of chicken and turkey eggs for sale. You can find our chickens pecking at the hills around the farm, doing a weeding job better than I’ve ever seen any person do. Our hills got covered with weeds and the succulents underneath were starting to die until the meticulous little chicken beaks cleared the way for them. Happy chickens = happy farm.

CSA Contains:
CARROTS
RED LEAF LETTUCE
STRAWBERRIES
SUGAR SNAP PEAS
RED BEETS
GREEN KALE
LEEKS
GREEN ZUCCHINI
ITALIAN PARSLEY from Sunrise Organic Farms
BUNCHED SPINACH from Sunrise Organic Farms
BIG BOX ADD: ROMAINE LETTUCE, STRAWBERRIES, SUGAR SNAP PEAS, CARROTS, FUJI APPLES

FRUIT EXPANSION CONTAINS: FUJI APPLES and STRAWBERRIES

Lemony Kale, Leek + White Bean Soup

Ingredients:
1 tablespoon olive oil or 3 – 4 tablespoons water for water saute
3 leeks, thinly sliced (white & pale green parts only)
1 large carrot, diced
1 celery stalk, diced
2 garlic cloves, minced
1 teaspoon dried oregano, rosemary or thyme or 2 teaspoons fresh chopped
pinch of red pepper flakes
6 – 7 cups vegetable broth or combo of water & broth
2 cans (15 oz) cannellini beans, drained and rinsed or 3 cups cooked
1 bunch kale (lacinato or curly), middle stem removed and julienned
2 lemons, juice of
mineral salt & fresh cracked pepper to taste
chopped parsley, to serve
(Find the full recipe and directions here at Simple Veganista)

Zucchini Chickpea Quinoa Salad

Ingredients:
For the salad:
1/2 cup quinoa, cooked according to package
1 – 15oz can of chickpeas, drained and rinsed
1 medium zucchini, chopped into small chunks {about 1 1/2 cups}
3 green onions, green parts chopped
1/4 cup fresh parsley, chopped
For the dressing:
3 Tablespoons olive oil
1 teaspoon turmeric
1 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon pepper
(Find the full recipe and ingredients here at A Cedar Spoon)

Beet Burgers
(I was thinking you could wrap these in lettuce instead of collard greens. I had a similar beet burger and it was delicious. I use a real egg instead of flax, but it’s up to your nutritional needs. Make it your own.)
Ingredients: Serves 4
1 medium beet
3 carrots
1/2 bunch of parsley
3 stalks of kale (or any dark green)
1/4 cup ground flax seeds
3/4 cup of water
¼ cup plus 2 T Dijon mustard
1tsp garlic powder
1 tsp onion powder
1 tsp cayenne pepper
1 tsp celtic sea salt
1 bunch collard leaves
½ cup sprouts
(Find the full recipe and details here at Mind Body Green)

Juice Feast Contains:
CARROTS
ROMAINE LETTUCE
STRAWBERRIES
FUJI APPLES
RED BEETS
GREEN KALE
LACINAATO KALE
GREEN ZUCCHINI
ITALIAN PARSLEY from Sunrise Organic Farms
BUNCHED SPINACH from Sunrise Organic Farms

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