Week of January 3 – back at the Food Bank

We are heading back to the Food Bank this week after receiving a generous donation from many of our CSA members. Thanks so much for that! We were able to order over $500 worth of fresh produce and we are adding in as much butternut squash as I can fit into my car 😀 Happy New Year to you all. I can’t thank you enough for supporting our farm and look forward to providing lots of fresh veggies to support you and your family’s health.

CSA Contains:
RED TOMATOES
ROMAINE LETTUCE
LACINATO KALE
GREEN CABBAGE
GARNET YAMS from QUAIL H. FARMS
SATSUMA TANGERINES from VINCENT FARMS
STRAWBERRIES from FRECKER FARMS
CARROTS
BUNCHED SPINACH
RADISHES
BIG BOX ADD: GREEN LEAF LETTUCE, CARROTS, FUJI APPLES from CUYAMA ORCHARDS, SPAGHETTI SQUASH, HEIRLOOM TOMATOES

FRUIT EXPANSION: SATSUMA TANGERINES from VINCENT FARMS and STRAWBERRIES from FRECKER FARMS

Sweet Potato Noodle Salad with Peanut Dressing

Ingredients:
FOR THE PEANUT DRESSING
1/2 cup crunchy or smooth peanut butter
2 tbsp. tamari or soy sauce
1-2 tbsp. sriracha to taste
1 jalapeno diced
2/3 tsp. ground ginger
1/4 – 1/2 cup water as needed
FOR THE SWEET POTATO NOODLES
1 tsp. olive oil
1 clove garlic diced
1/2 cup frozen edamame
1 sweet potato spiralized
FOR THE SALAD
3 cups baby spinach
1 cup shredded cabbage
3 green onions diced
(Find the full recipe and directions here at This Savory Vegan)

Apple, Kale, And Cabbage Salad Recipe

Ingredients:
1 cup green cabbage, shredded
1/2 cup red cabbage, shredded
2 cups raw kale, shredded
2 carrots, shredded
1 apple, peeled, cored, and sliced
1/4 cup almonds, slivered
1/4 cup fresh blueberries
1/4 cup extra virgin olive oil
2 tbsp. apple cider vinegar
2 tbsp. raw honey
1 tbsp. lemon juice
Sea salt and freshly ground black pepper
(Find the full recipe and ingredients here at Paleo Leap)

Tomato, Kale and Parmesan Baked Eggs

Ingredients:
cooking spray or olive oil
1/4 cup freshly grated parmesan cheese
2 teaspoons flat leaf parsley finely minced
1/2 teaspoon fresh thyme leaves finely minced
3 tablespoon ghee or butter
4 cups kale leaves loosely packed, chopped
1 cup cherry tomatoes halved
1/2 teaspoon red pepper flakes
8 large eggs at room temperature
buttered toast for serving
(Find the full recipe and directions here at The Roasted Root)

JUICE FEAST Contains:
RED TOMATOES
ROMAINE LETTUCE
LACINATO KALE
GREEN CABBAGE
GARNET YAMS from QUAIL H. FARMS
FUJI APPLES from CUYUAMA ORCHARDS
CARROTS
BUNCHED SPINACH
LEMONS from GLEN ANNIE ORGANICS
ITALIAN PARSLEY

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