Week of May 3rd

Happy May! Time is a thief. I have no idea where it went 🙂 Hope you had a great weekend. Just wanted to say THANK YOU for supporting the farm, local & organic produce and our CSA program. We appreciate it so much. Check out the store if you need some fresh out of the oven bread or our free roaming eggs. I love using Turkey eggs for my baby boy. They contain 50% more calories and healthy cholesterol. My little guy is growing quick so it’s a great source of protein for him.

CSA Contains:
CUCUMBERS
YELLOW ZUCCHINI
RED BUTTER LETTUCE
BUNCHED SPINACH
RED RUSSIAN KALE
SWEET SPRING ONIONS
CARROTS
STRAWBERRIES
BLUEBERRIES from GOLETA GROWN
RED BEETS
BIG BOX ADD: STRAWBERRIES, CARROTS, SALAD MIX, FUJI APPLES, BASIL

FRUIT EXPANSION CONTAINS: STRAWBERRIES and BLUEBERRIES from GOLETA GROWN

Kale and Asian Pear Salad

Ingredients:
2 bunches lacinato kale, stems removed
2 medium Asian pears, cored and cut into slices
1/cup cup pecans, rough chopped
1/2 cup + 2 tablespoons Extra Virgin olive oil
1 small shallot
2 tablespoons whole grain dijon mustard
2 tablespoons champagne vinegar
juice of one large lemon
1/8 teaspoon sea salt
1/2-1 tablespoon honey or maple syrup
1 large clove crushed garlic
coconut oil
Maldon salt and fresh cracked pepper
(Find the full recipe and directions here at A House in the Hills)

“Creamy” Zucchini, Walnut and Thyme Soup

(Per the author, “The “creamy” here comes from souped and blended walnuts. Use good quality nuts: they are important for taste as well as texture. I have written this up with walnuts and thyme, but I just know it would be fabulous with mint, basil and pine nuts. If you make it this way, let me know how it turns out “)
Ingredients: Serves 4
1 cup skin-on walnuts – toast for five minutes at 350F
1 large onion, chopped
1 ½ tbsp olive oil
1 ½ tsp dried thyme leaves (less if yours is quite strong-tasting)
2 bay leaves
4 garlic cloves, minced
6 cups chopped zucchini/summer squash – yellow or green
5 cups vegetable or chicken stock/bouillon (or a mix of the two)
Zest of half a lemon (more to taste)
Freshly ground pepper
Fresh thyme leaves (lemon thyme if you have some) – optional Dash of honey – if needed, in case of slight bitterness
(Find the full recipe and details here at Kelly’s Food to Glow)

Sweet Basil Vinaigrette

Ingredients:
1 cup fresh basil leaves, loose
½ cup salad oil (your choice, I use olive oil)
½ cup apple cider vinegar
1 clove garlic, crushed
3 tbsp honey
½ tsp coarse salt
½ tsp ground pepper
(Find the full recipe and ingredients here at Wholesomelicious)

Divine Onion Crisps

(Per author, “Like a feather-light crispy onion chip, these crisps make it very easy to eat an entire onion in one sitting (but no onion breath). I suspect they’d be great made with a touch of hot sauce or curry added to the oil as well, or from large, sweet Vidalia onions; feel free to experiment. Be sure to make this snack on a day you plan to be at home most of the day, though–you will need 5 hours.” On a personal note, I’ve made onion chips at 425 degrees for 15 minutes, and they are delicious, but it’s probably worth the wait to do them slowly. )
2 large yellow onions
1 Tbsp extra virgin olive oil, preferably organic
sprinkling of fine sea salt
Preheat oven to 200F ( 95C). Line two cookie sheets with parchment paper.

Juice Feast:
CUCUMBERS
FUJI APPLES
ROMAINE LETTUCE
BUNCHED SPINACH
LACINATO KALE
FUJI APPLES
CARROTS
STRAWBERRIES
BLUEBERRIES from GOLETA GROWN
RED BEETS

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