Week of March 7th

Tip of the week: Our farm is experiencing winter and it’s in full swing. Strawberry fields are freezing, crops have slowed down to a snail pace growth and the CSA boxes have turned green. Consider what greens might work well in smoothies. Chop off the stalks or the parts that you will not use, wash the greens and freeze them. That way you will have ample time to enjoy everything in your box at the peak of freshness.

Did you know collard greens are among the best vitamin C foods, plus a good source of vitamin K and fiber. They help the liver cleanse and detoxify fat, boost the immune function and protect the body from environmental toxins. And not to be repetitive – but they are yet another veggie that helps fight cancer. #farmacy

CSA Contains:
GARNET YAMS from QUAIL H. FARMS
RED CABBAGE
CARROTS
GREEN LEAF LETTUCE
RED BEETS
HASS AVOCADOS from FRECKER FARMS
BUNCHED SPINACH from FRECKER FARMS
COLLARD GREENS
KENNY GRAPEFRUITS from VINCENT FARMS
GREEN KALE
BIG BOX ADD: CARROTS, RED LEAF LETTUCE, GARNET YAMS, SATSUMA TANGERINES from GLEN ANNIE ORGANICS, CHARD
*WE WERE SHORT IN YAMS, SOME OF LARGE SHARES RECEIVED EXTRA AVOS INSTEAD
*WE WERE SHORT IN GRAPEFRUIT, SOME OF THE BOXES RECEIVED APPLES INSTEAD


Teriyaki Tofu & Beet Collard Wraps

(The recipe doesn’t mention this, but collard wraps are more nutritious when cooked. You can boil a pot of water and blanch the leaves before using them as a wrap. This makes them easier to handle as well without tearing. Don’t like tofu? Try subbing chicken or something else you like.)
Ingredients:
Miso Dipping Sauce:
2 tablespoons white miso paste
2 tablespoons coconut milk
2 teaspoons honey
2 teaspoons fresh ginger, peeled and grated

Teriyaki Tofu:
1 pound extra firm tofu, drained and pressed
2 tablespoons coconut oil or olive oil
1/4 cup teriyaki sauce

Collard Wraps:
6 large collard leaves
2 ounces alfalfa sprouts
2 cups red cabbage, thinly sliced
1/2 large cucumber, peeled and thinly sliced (CONSIDER CARROTS FOR CRUNCH HERE)
1 8.8-ounce package Love Beets Cooked Beets, sliced (SUB ROASTED BEETS HERE)
(Find the full recipe and directions here at Love Beets)

Crowd-Pleasing Vegan Caesar Salad

Ingredients:
For the Roasted Chickpea Croutons:
1 (15-ounce) can chickpeas (or 1 1/2 cups cooked), drained and rinsed
1 teaspoon extra-virgin olive oil
1/2 teaspoon fine grain sea salt
1/2 teaspoon garlic powder
1/8 to 1/4 teaspoon cayenne pepper (optional)
For the Caesar Dressing (makes 3/4-1 cup):
1/2 cup raw cashews, soaked overnight
1/4 cup water
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1/2 tablespoon Dijon mustard
1/2 teaspoon garlic powder
1 small garlic clove (you can add another if you like it super potent)
1/2 tablespoon vegan Worcestershire sauce (I use Wizard’s gluten-free brand)
2 teaspoons capers
1/2 teaspoon fine grain sea salt and pepper, or to taste
For the Nut and Seed Parmesan Cheese:
1/3 cup raw cashews
2 tablespoons hulled hemp seeds
1 small garlic clove
1 tablespoon nutritional yeast
1 tablespoon extra-virgin olive oil
1/2 teaspoon garlic powder
fine grain sea salt, to taste
For the lettuce:
1 small/medium bunch lacinato kale, destemmed (5 cups chopped)
2 small heads romaine lettuce (10 cups chopped)
(Find the full recipe and directions here at Oh She Glows)

Avocado Kale Caesar Salad + Sweet Potato Fries

Ingredients:
Avocado Caesar Dressing:
1 avocado, divided
1/2 cup water
1/4 cup mayonnaise (optional – see notes)
2 small cloves garlic
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon salt

Kale Caesar Salad:
1 bunch kale, stems removed, chopped (5-6 cups)
Parmesan and/or pepitas for topping
(Find the full recipe including directions for the fries here at a Pinch of Yum)

Roasted Sweet Potato Quinoa Salad

Ingredients:
2 medium sweet potatoes
1 and 1/2 tablespoons olive oil
Coarse sea salt and freshly cracked black pepper, to taste
1 cup quinoa
2 cups water
4-5 ounces fresh spinach, stems removed and coarsely chopped
1 large avocado, chopped
1/3 cup dried cranberries
Optional: fresh basil, to taste
Lemon Vinaigrette
4 tablespoons red wine vinegar
1 and 1/2 tablespoons dijon mustard, do not use regular mustard
1/2 teaspoon dried oregano
1 teaspoon dried basil
1 clove garlic, minced
1/2 cup olive oil
1 large lemon (3 tablespoons juice)
(Find the full recipe and directions here at Chelsea’s Messy Apron)

JUICE FEAST:
FUJI APPLES from CUYAMA ORCHARDS
RED CABBAGE
CARROTS
ROMAINE LETTUCE
RED BEETS
STRAWBERRIES
BUNCHED SPINACH from FRECKER FARMS
COLLARD GREENS
KENNY GRAPEFRUITS from VINCENT FARMS
GREEN KALE

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