Week of July 19th

We are really lucky to be avoiding the hot spots of the Whittier fire at the moment. We do farm property up on El Capitan, but the winds have not pushed the fire our direction. Our blessings go out to the people working so hard to protect us and the people who have been affected by the fire.
We’ve only been farming up in Buellton for about 2 years now, but I’ve noticed a huge contrast between the 30 minute drive from Goleta to the valley. In summer time most of your produce is coming from up here in Buellton with our consistently warm weather. All the summer veggies bask in the heat up here. As the weather cools down we get to continue bringing you variety with the milder climates in Goleta. The farms that are not in use get planted with cover crops and the soil gets to regenerate. We are huge composters and get excited when big loads of horse manure, which otherwise would be waste, show up at the farm. Supporting your local farms ensures that we can continue supporting our earth.
Shop for extra berries, honey and our free roaming farm eggs in the CSA store here.

CSA Box Contains:
GREEN BEANS
SPAGHETTI SQUASH
BLACKBERRIES
CARROTS
ROMAINE LETTUCE
CUCUMBERS
RED TOMATOES on the vine
YELLOW CHERRY TOMATOES
YELLOW ONIONS
STRAWBERRIES from FRECKER FARMS
BIG BOX ADD: RED LEAF LETTUCE, RASPBERRIES, GREEN ZUCCHINI, LACINATO KALE, STRAWBERRIES

FRUIT EXPANSION ADD: STRAWBERRIES and RASPBERRIES

Carrot Chicken Ramen Noodles

(If you don’t have a spiralizer you can just use a peeler to create noodles.)
Ingredients:
12 ounces carrot noodles
4 ounces cooked chicken breast
2 tablespoons onion powder
2 tablespoons garlic powder
3 heaping teaspoons of Better Than Bouillon (or 3 chicken bouillon cubes, crushed into powder)
1/2 teaspoon salt
(Find the full recipe and directions here at Carrots n Cake)

Spaghetti Squash w/ Chickpeas & Kale

Ingredients:
1 spaghetti squash
1-2 tablespoons olive oil
1 shallot, sliced thinly
1 clove garlic
½ tablespoon minced fresh rosemary
pinch of chile flakes
½ cup chickpeas, drained and rinsed
2 (packed) cups of chopped kale leaves
juice of ½ a lemon
¼ cup chopped sun dried tomatoes (or capers or olives)
¼ cup toasted pine nuts
salt & pepper
optional: a bit of freshly grated parmesan cheese
(Find the full recipe and directions here at Love and Lemons)

Homemade Three Bean Salad

Ingredients:
8 to 10 ounces fresh green beans
1 (15 ounce) can kidney beans, rinsed and drained well
1 (15 ounce) can garbanzo beans, rinsed and drained well
2 stalks celery, finely diced (approximately 3/4 cup)
1/3 cup finely diced white onion
2 tablespoons minced fresh Italian parsley
(Find the full recipe and directions here at From Valerie’s Kitchen)

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