Week of March 14th

Tip of the week: Beets don’t have to take forever in the oven to roast. I’ve found them to steam up within 5 minutes in a pan. Our beets are super tender and still are very sweet when steamed. You actually retain a lot more nutrients from them. Studies show beets’ concentration of phytonutrients, such as betalains, is diminished by heat.

CSA Contains:
CARROTS
ROMAINE LETTUCE
LEEKS
STRAWBERRIES from FRECKER FARMS
BLUEBERRIES from GOLETA GROWN
RED BEETS
HAAS AVOCADOS from McCloskey Nursery
CILANTRO
RED CHARD
BUNCHED SPINACH from FRECKER FARMS
BIG BOX ADD: CARROTS, RED LEAF LETTUCE, PINK LADY APPLES, GREEN CABBAGE, LACINATO KALE

FRUIT EXPANSION: BLUEBERRIES and PINK LADY APPLES

Herbed White Bean Chard Bowl with Pepita Parmesan

(I know what you are thinking – we are lacking tomatoes! They will be back in a month or so. But something about white beans, chard and Parmesan have always played well together. Try it out!)
Ingredients:
1 tsp oil optional
1/4 tsp garlic powder
1/8 tsp cayenne or to taste
a generous pinch of salt
4-5 large Rainbow chard leaves chopped, fat ribs removed.
1 can Great Northern beans or other white beans
1/8 tsp salt or to taste
1/4 tsp each of dry thyme rosemary, garlic powder
sliced tomatoes or cherry tomatoes
lemon juice and extra virgin olive oil
Herbed Pepita Parmesan
1 Tbsp Pepitas pumpkin seeds
1 Tbsp bread crumbs or gf crumbs or oats or pepitas
1/4 tsp dry thyme
1/4 tsp dry rosemary
a generous dash of black pepper
1-2 tsp nutritional yeast
(Find the full recipe and directions here at Vegan Richa)

Roasted Beet and Leek Salad

Ingredients:
8-12 oz. mixed greens (sub romaine lettuce here)
4 large (or 6 small) beets
1 large leek
Olive oil
Salt
Sunflower seeds
Dressing:
1/2 cup olive oil
1/4 cup soy sauce
3 tablespoons sugar
(Find the full recipe and directions here at Truffles and Trends)

Cilantro Lime Quinoa Black Bean Salad

Ingredients:
For the salad:
• 1 cup dry quinoa
• 2 cups water
• 1 can (15 ounces) black beans, rinsed and drained
• 1½ cups roughly chopped baby spinach
• 1 cup diced fresh tomatoes
• 1 avocado, diced
• 3 green onions, diced
• ½ cup chopped fresh cilantro
For the dressing:
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• Juice of 1 lime
• 1 tsp honey (or maple syrup for vegan)
• ½ tsp cumin
• Freshly ground black pepper
(Find the full recipe and directions here at The Wholesome Fork)

JUICE FEAST:
CARROTS
ROMAINE LETTUCE
STRAWBERRIES from FRECKER FARMS
BLUEBERRIES from GOLETA GROWN
RED BEETS
CILANTRO
RED CHARD
BUNCHED SPINACH from FRECKER FARMS
PINK LADY APPLES
LACINATO KALE

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