Week of December 27th – We are going to the Food Bank

We are so happy to be resuming our CSA program this week. I can’t say THANK YOU enough to our firefighters and their families. We know they are still battling the fires and helping keep us safe during the holiday season.
We’ve had quite a few CSA customers reach out with donations to the food bank so we are making an official drop to them (again!) next Wednesday. Please let me know if you’d like to donate to the cause and send fresh produce over to feed the community who might not be as lucky as we are. Just shoot me a quick email and let me know the amount you’d like to donate. We can deduct it from your account directly to make it easy.
We hope you are having an excellent holiday and we look forward to stocking your fridge with all the goodness from our local community. From our Farm to your Family!

CSA Contains:
RED CHERRY TOMATOES
CARROTS
ROMAINE LETTUCE
LACINATO KALE
GREEN CABBAGE
SATSUMA TANGERINES from GLEN ANNIE ORGANICS
LEEKS
CILANTRO
BUNCHED SPINACH
STRAWBERRIES from FRECKER FARMS
BIG BOX ADD: CARROTS, RED LEAF LETTUCE, KOHLRABI, TANGERINES, CHERRY TOMATOES

FRUIT EXPANSION: STRAWBERRIES from FRECKER FARMS & SATSUMA TANGERINES

Roasted Cabbage Steaks with Spicy Lime and Cilantro Sauce

Ingredients:
1 head green cabbage
1/4 cup unsalted butter (or avocado oil if vegan), divided
salt, pepper and garlic powder to taste
lime wedges for garnishing
For the Spicy Lime and Cilantro Sauce
1/4 cup extra-virgin olive oil
3 tablespoons fresh lime juice
1 teaspoon fish sauce (omit if vegan)
2 teaspoons minced garlic
1/4 cup chopped cilantro leaves
1/2 teaspoon sea salt
1/2 teaspoon cayenne pepper
1/4 teaspoon brown sugar
(Find the full recipe and directions here at The Street Smart Kitchen)

The Mean Green Detox Salad

Ingredients:
LEMON TAHINI DRESSING
2 tablespoons tahini sesame seed paste
2 tablespoons olive oil
1 teaspoon low sodium soy sauce or tamari
juice + zest from 1 lemon use only half of the zest
2 cloves garlic grated
2 teaspoons fresh ginger grated
salt + pepper to taste
SALAD
2 cups cooked chickpeas
1 cup unsweetened flaked coconut
2 tablespoon low sodium soy sauce or tamari
2 tablespoons sesame oil
1/4 teaspoon cayenne pepper
4 cups Tuscan kale roughly torn
2 cups fresh broccoli florets
1/4 head purple cabbage shredded
1/2 cup fresh parley + cilantro roughly chopped
hemp seeds + chia seeds for topping
2 red grapefruits segmented
2 ripe but firm avocados, sliced or chopped
VEGAN PARMESAN
1/2 cup raw pine nuts
2 teaspoons raw sesame seeds
1 tablespoon nutritional yeast
salt to taste
(Find the full recipe and directions here at Half Baked Harvest)

Carrot Fries with Curry Dipping Sauce

Ingredients:
Carrot Fries
8 large carrots (about 850 grams)
1 tablespoon avocado oil
1 teaspoon garlic powder
salt and pepper, to taste
fresh cilantro, optional
Curry Dipping Sauce
½ cup raw cashews, soaked
1½ tablespoons red curry paste
1 tablespoon coconut aminos
2 tablespoons lime juice
½ teaspoon garlic powder
½ teaspoon red pepper flakes
½ teaspoon ginger
¼ cup water
(Find the full recipe and directions here at Eat the Grains)

Juice Feast Contains:
GREEN KALE
CARROTS
ROMAINE LETTUCE
LACINATO KALE
GREEN CABBAGE
SATSUMA TANGERINES from GLEN ANNIE ORGANICS
CUCUMBERS
CILANTRO
BUNCHED SPINACH
CELERY

Leave a Reply

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