Week of April 11th

Tip of the week: Fava beans are a little extra work. But after shelling a bunch of them for dinner last night I realized they were worth every bit. Their sweet, creamy flavor when cooked make a great addition to a meal. The beans are actually tucked away in two different layers. The first is the obvious shell that they come out of. The second is the shell around the actual bean. I looked up a quick trick to peeling the second skin off the beans. You can freeze them for 30 mins, and when you are ready to use them thaw them for 10 mins and then they slip right out of the skin. They should be fairly easy to slip out immediately though if you don’t have the time to wait.
Did you know that fava beans contain a high concentration of thiamin, vitamin K, vitamin B-6, potassium, copper, selenium, zinc and magnesium. They are also an inexpensive source of lean protein.

Apologies to anyone who ordered avocados the past few weeks and didn’t receive them. We should have extra in the CSA store that will be delivered this week!

CSA Contains:
CARROTS
GREEN LEAF LETTUCE
GREEN KALE
BUNCHED SPINACH
SWEET SPRING ONIONS from SUNRISE ORGANICS
FAVA BEANS from SUNRISE ORGANICS
CILANTRO
HASS AVOCADOS from FRECKER FARMS
STRAWBERRIES from FRECKER FARMS
FENNEL
BIG BOX ADD: ROMAINE LETTUCE, CARROTS, RADISHES, RED BEETS, BLUEBERRIES from GOLETA GROWN

FRUIT EXPANSION: LATE LANE NAVAL ORANGES from VINCENT FARMS and BLUEBERRIES from GOLETA GROWN

Avocado & Fava Bean Salad

Ingredients:
½ cup fresh fava beans, shelled and peeled
1 medium fennel bulb, thinly sliced
1½ cups sunflower sprouts
½ cup cooked chickpeas, drained and rinsed
Extra-virgin olive oil, for drizzling
Juice ½ small lemon
½ avocado, diced
¼ cup chopped almonds, toasted
¼ cup large shavings of Parmesan
Sea salt and freshly ground black pepper
(Find the full recipe and directions here at Blue Zones)

Kale, Chickpea and Avocado Salad with Avocado Dressing

Ingredients:
1 bunch kale (about 5-6 large kale leaves), leaves removed from stem and finely chopped
1/2 red onion, finely diced
1 can chickpeas, rinsed
2 avocados, 1 for the dressing and 1 diced
2 tbsp plain Greek yogurt
1/2 tsp cumin
1 tbsp honey
1 tbsp olive oil
juice of 1 lemon
salt and pepper, to taste
(Find the full recipe and directions here at Greens n Chocolate)

Roasted Carrot and Fennel Soup

Ingredients:
2 tablespoons olive oil
2lb carrots, peeled, trimmed and sliced
2 bulbs of fennel, trimmed and sliced
1 onion, peeled and sliced
2 cloves garlic
2-3 medium red potatoes, peeled and sliced
1 quart vegetable stock
1 teaspoon salt
1/2 teaspoon black pepper
pepitas, as optional garnish
(Find the full recipe and directions here at Gather a Table)

JUICE FEAST:
CARROTS
ROMAINE LETTUCE
GREEN KALE
BUNCHED SPINACH
LACINATO KALE
FUJI APPLES from CUYAMA ORCHARDS
CILANTRO
LACINATO KALE
STRAWBERRIES from FRECKER FARMS
FENNEL

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