Week of December 13

We are deeply saddened and shocked by the fires that have spread throughout California. We have canceled all home and school deliveries this week, but we are trying to provide healthy food to those of you that would like it. Our Farm and Whole Foods pickups will be available. A heartfelt thanks to our Firefighters, their families and all the workers who are still in the field making sure we eat this week. Stay safe and take care of each other!

CSA Contains:
BUNCHED SPINACH
CARROTS
RED LEAF LETTUCE
BUTTERNUT SQUASH
ARUGULA
GREEN KALE
SATSUMA TANGERINES from GLEN ANNIE ORGANICS
YELLOW ONIONS
CHERRY TOMATOES
CUCUMBERS
BIG BOX ADD: CARROTS, GREEN LEAF LETTUCE, CHERRY TOMATOES, CABBAGE, CILANTRO

FRUIT EXPANSION CONTAINS: SATSUMA TANGERINES from GLEN ANNIE ORGANICS

Kale Salad with Butternut Squash, Chickpeas and Tahini Dressing

Ingredients:
For the Salad
1 bunch of kale
½ cup chopped cilantro, plus more for garnish
2 cups large diced butternut squash
1 15 ounce can chickpeas, drained and rinsed
2 tablespoons extra virgin olive oil
1 tablespoon curry powder
pinch of cayenne pepper
Kosher salt
½ cup candied pecans
For the Dressing
2 tablespoons tahini
¼ cup extra virgin olive oil
1 tablespoon white wine vinegar
1 teaspoon honey
½ teaspoon kosher salt
(Find the full recipe and directions here at Foodie Crush)

Butternut Squash and Barley Salad with Poached Egg

Ingredients: Serves 4
Barley
1 cup barley
2 1/2 cups water
Squash
1 small butternut squash, peeled and cut into large chunks
1 tsp cinnamon
pinch of nutmeg
1 tbsp olive oil.
salt and pepper
Apple cider vinaigrette
3 tbsp apple cider vinegar
1 1/2 tbsp maple syrup
6 tbsp olive oil
salt and pepper
Remaining ingredients
4 cups arugula
1/2 cup dried cranberries
4 eggs, poached
2 oz shaved Parmesan
(Find the full recipe and directions here at Cherry on my Sunday)

Thai Butternut Squash Red Curry

Ingredients:
1 tablespoons coconut oil (or any oil really)
1 large shallots, chopped (or 2 small)
2-2 ½ cups diced butternut squash (about 1.5 pounds)
1 tablespoon grated ginger
2-3 tablespoons red curry paste
½ tablespoon yellow curry powder
1 (15 ounce) can coconut milk
¾ cup vegetables or chicken broth
2 teaspoons fish sauce (omit for vegans/vegetarians)
2 teaspoons sugar
3-4 cups fresh baby spinach
basmati rice, crushed cashews/ peanuts, cilantro, lime wedges for serving
(Find the full recipe and directions here at Little Spice Jar)

Leave a Reply

Your email address will not be published. Required fields are marked *