Week of July 26th

Summer brings all kinds of sweets. We hope you are enjoying everything and our fruits and veggies have set the standard for how food should taste.
Interested in quail eggs? We are selling them by the dozen. Add quail, turkey or chicken eggs to your box.

CSA Contains:
CARROTS
DELICATA SQUASH
RED TOMATOES on the VINE
YELLOW GRAPE TOMATOES
RED BUTTER LETTUCE
CANTALOUPE
STRAWBERRIES from FRECKER FARMS
BLACKBERRIES
CUCUMBERS
LEEKS
BIG BOX ADD: ROMAINE LETTUCE, CARROTS, LACINATO KALE, GREEN ZUCCHINI, FENNEL from FRECKER FARMS

FRUIT EXPANSION CONTAINS: STRAWBERRIES & BLACKBERRIES

Roasted Delicata Squash, Kale and Leeks w/Farro

Ingredients:
3/4 cup farro
1 -2 delicata squash sliced (approx. 1/2- thick) and seeded
1 inch bunch lacinato kale de-ribbed and sliced into approx 1- wided strips
2 inch large or 4 small leeks washed well, sliced lengthwise and then crosswise into 1/2- slices
3 cloves garlic minced
1 teaspoon dried rosemary
1/4-1/2 teaspoon red pepper flakes (use the smaller amount if you like things on the mild side, the larger if you like extra heat)
4 tablespoons extra virgin olive oil divided
2 teaspoons sherry vinegar
1/4 cup marcona almonds
salt
(Find the full recipe and ingredients here at Blossom to Stem)

Skillet Crustless Quiche Primavera

Ingredients:
1 tablespoon extra virgin olive oil, plus a bit more for the sides of the pan
1 large leek, white and light green parts only, cleaned, halved, and sliced
8 ounces cremini mushrooms, stemmed, and sliced
1 clove garlic, minced
1½ cup fresh baby spinach, roughly chopped
8 cherry tomatoes, halved
8 large eggs
½ cup skim milk
½ cup grated cheese
salt and pepper, to taste
(Find the full recipe and ingredients here at Flavor the Moments)

Cantaloupe Breakfast Bowls

Ingredients:
1 cantaloupe
2 cups plain Greek yogurt (you can use coconut or almond yogurt for a dairy-free version)
1/2 cup fresh or frozen berries
1/2 cup granola
honey, for drizzling (optional)
(Find the full recipe and directions here at Eating Bird Food)

Cucumber Tomato Salad with Crispy Chickpeas & Feta

Ingredients:
Crispy Chickpeas
1 15 ounce can cooked chickpeas, rinsed and drained
2 teaspoons olive oil
1 1/4 teaspoons ground coriander
1/4 teaspoon ground cumin1/2 teaspoon sea salt, plus more to taste1 teaspoon red wine vinegar fresh ground pepper, to taste
Cucumber-Tomato Salad
3 small-medium Persian cucumbers, washed, trimmed, and roughly chopped (about 2 cups chopped)
1 1/2 medium heirloom or roma tomatoes, washed, trimmed, deseeded, and roughly chopped tomatoes (about 1 1/2 cups chopped)
1/2 cup loosely packed flat leaf parsley, chopped
1/2 cup loosely packed mint leaves, chopped
2 teaspoons olive oil1 teaspoon fresh lemon juice
1/2 cup crumbled feta flaky sea salt, to taste
fresh cracked pepper, to taste
(Find the full recipe and ingredients here at Sonima)

Juice Feast:
CARROTS
FENNEL
ROMAINE LETTUCE
CANTALOUPE
BLACKBERRIES
CUCUMBERS
LACINATO KALE
ITALIAN PARSLEY
BUNCHED SPINACH
LEMONS

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