Week of June 28th

We are so happy to introduce San Marcos Farms honey into our CSA store. We are offering Sage Blossom honey in two different sizes. If you’d like to see other flavors please let me know. The bees of San Marcos farms are buzzing around our farm helping make everything we do possible. We are extremely grateful to procide a safe spot for them to do their work.

This is the last week for blueberries. Enjoy! We are looking forward to melons in the next few weeks. Hurrah for summer!

CSA Contains:
CARROTS
RED LEAF LETTUCE
GREEN ZUCCHINI
BLUEBERRIES from BELLA VISTA FARMS
STRAWBERRIES from SUNRISE ORGANICS
ARUGULA from SUNRISE ORGANICS
PURPLE CHEROKEE HEIRLOOM TOMATOES
BUNCHED SPINACH
GREEN BEANS
BROCCOLI
BIG BOX ADD: ROMAINE LETTUCE, RED CHERRY TOMATOES, CARROTS, STRAWBERRIES, CELERY

FRUIT EXPANSION INCLUDES: BLUEBERRIES from BELLA VISTA FARMS & SANTA ROSA PLUMS from VINCENT FARMS

Quinoa Arugula Salad with Lemon Thyme Dressing

Ingredients: Serves: 4-6
FOR THE DRESSING
1 lemon, juiced
2 tbsp. olive oil
2 tbsp. red wine vinegar
1 clove garlic, diced
1 tsp. fresh thyme, finely diced
salt and pepper, to taste
FOR THE SALAD
3 cups arugula
1.5 cups leftover cooked quinoa
¼ cup sliced almonds
(Find the full recipe and directions here at This Savory Vegan)

Spicy Broccoli Carrot Noodle Stir Fry

Ingredients:
FOR THE SAUCE:
¼ cup low sodium soy sauce or tamari
1 tablespoon rice vinegar
2 tablespoons sriracha
1 tablespoon pure maple syrup
1 tablespoon water
2 large cloves garlic, minced
2 teaspoons cornstarch
FOR THE STIR-FRY:
10 ounces uncooked whole wheat spaghetti
2 tablespoons olive oil
1 medium onion, sliced
2 cups bite-sized broccoli florets
2 cups peeled and sliced carrot
1 cup raw cashews, roughly chopped
chopped cilantro, for garnish
sesame seeds, for garnish
(Find the full recipe and ingredients here at Cook Nourish Bliss)

Green Bean Summer Salad

ingredients:
For the Salad
1 1/2 pounds fresh green beans, trimmed and halved
2 medium zucchini, diced
1 (15-ounce) can chickpeas, drained and rinsed
1 cup corn kernels
1 pint cherry tomatoes, halved
6 green onions, thinly sliced (optional)
For the Fresh Herb Dressing
1/2 cup fresh basil
1/4 cup parsley
1/4 cup lemon juice (from about 2 lemons)
1/4 cup apple cider vinegar
1/4 cup olive oil
1 clove garlic
Pinch of salt
(Find the full recipe and directions here at Oh My Veggies)

Avocado + Heirloom Tomato Toast with Balsamic Drizzle

Ingredients:
1/2 cup balsamic vinegar
2-3 slices hearty, seeded bread
olive oil
2 small heirloom tomatoes, thinly sliced
1/2 a ripe avocado
1/4 cup fresh basil, chopped
(Find the full recipe and directions here at Blissful Basil)

JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
GREEN ZUCCHINI
BLUEBERRIES from BELLA VISTA FARMS
STRAWBERRIES from SUNRISE ORGANICS
CELERY
LACINATO KALE
BUNCHED SPINACH
CUCUMBERS
ITALIAN PARSLEY

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