Week of January 10th

We had a successful drop at the food bank last Wednesday. We were able to donate over 30 boxes full of fresh produce to be distributed throughout the community. And we aren’t stopping there. This week we are taking another 500 lbs of butternut squash and making sure that no one in the community goes hungry. Thanks a million for supporting our cause. It’s through our CSA program that’s made most of this possible. Hoorah!
As we start off a New Year with new resolutions, I like to think our CSA program fills a few of them in my book. Live as healthy and vibrant as possible (aka eat more vegetables) and treat the earth with the utmost respect. Our CSA program strives to use as little plastic as possible and with our reusable boxes, we are reducing waste to a minimum. Consider making a compost pile or get a few chickens to eat your food scraps (if you have enough room), or find a composting program near you. Food scraps thrown away in America contribute to an astounding amount to our landfills. What are your New Years resolutions?
Do you know someone who is trying to connect with better food? We offer gift certificates starting at as little as 2 weeks. And with every 6 week subscription we will give you a free box of vegetables too! Contact me for more information.

CSA Contains:
CARROTS
BRUSSELS SPROUTS
LACINATO KALE
SATSUMA TANGERINES from GLEN ANNIE ORGANICS
BUTTERNUT SQUASH
RED TOMATOES
FENNEL
GREEN LEAF LETTUCE
CILANTRO
BUNCHED SPINACH
BIG BOX ADD: CARROTS, ROMAINE LETTUCE, CABBAGE, HEIRLOOM TOMATOES, ARUGULA

FRUIT EXPANSION: FUJI APPLES from CUYAMA ORCHARDS & SATSUMA TANGERINES from GLEN ANNIE ORGANICS

Tumeric Roasted Fennel, Chickpeas and Kale Salad

Ingredients:
1 fennel bulb
1x400g can chickpeas (1½ cup)
3 garlic cloves, halved
1tsp turmeric
sea salt
2tbsp olive oil
large bunch of curly kale
fresh cilantro to garnish, optional
Dressing:
1tsp fresh ginger, peeled and grated
2tbsp olive oil
¼ lemon, juice
pinch of sea salt
(Find the full recipe and directions here at Nirvana Cakery)

Shredded Kale and Brussels Sprout Salad with Lemon Dressing

Ingredients:
FOR THE DRESSING:
1 Tablespoon minced shallots (if you use a regular onion just slice it very thin)
2 Tablespoons Dijon mustard
1/4 cup freshly squeezed lemon juice
1 1/2 teaspoons lemon zest
2 teaspoons honey or agave nectar
1/4 cup olive oil
FOR THE SALAD:
4 cups finely shredded Lacinato kale (loosely packed)
4 cups finely shredded Brussels sprouts (loosely packed)
1/2 cup sliced almonds, toasted
1/2 cup grated Parmesan or Pecorino cheese
(Find the full recipe and directions here at Just a Taste)

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 (affiliate link)
½ tablespoon yellow curry powder (affiliate link)
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)

Juice Feast:
CARROTS
FUJI APPLES from CUYAMA ORCHARDS
LACINATO KALE
CELERY
LEMONS
RED TOMATOES
FENNEL
ROMAINE LETTUCE
CILANTRO
BUNCHED SPINACH

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