Week of June 6

Happy Summer to you. Well, almost. Things are heating up here on the Buellton farm. Tomatoes are right around the corner (yah!). I’m watching the peppers get planted and looking forward to melons next month too. Raspberries and blackberries are starting to make an appearance. It’s all really exciting :D.
Want a free box of veggies? Create something delicious and tag us @somethinggoodorganics on Instagram. Every month we will pick a new winner to receive a complimentary share for themselves or a friend. If you choose to give it away we will deliver it to the lucky recipients house. We believe that there is no better advertising than word of mouth.
The pickling cucumbers you receive in your box this week are just a different variety of cucumber. We didn’t actually make pickles and put them in your box (maybe a future endeavor). They are a little thicker skinned, super crunch and undeniably delicious.
Need more strawberries in your life? Now’s the time to stock up. Check them out in our CSA store. Looking for something you don’t see in the store? Let me know.

CSA Contains:
BLUEBERRIES from WHITNEY RANCH
BROCCOLI
CARROTS
RED LEAF LETTUCE
PICKLING CUCUMBERS
BASIL
SWISS CHARD
STRAWBERRIES
SUGAR SNAP PEAS
GOLD ZUCCHINI
BIG BOX ADD: RED ROMAINE LETTUCE, CARROTS, STRAWBERRIES, SPRING ONIONS, SUGAR SNAP PEAS

FRUIT EXPANSION: STRAWBERRIES

JUICE FEAST:
BLUEBERRIES from WHITNEY RANCH
RED ROMAINE LETTUCE
CARROTS
PICKLING CUCUMBERS
CILANTRO or PARLSEY & MINT
LACINATO KALE
STRAWBERRIES
LEMONS
GREEN KALE
CUCUMBERS

Broccoli and Edamame Bowls with Sesame Rice

Ingredients:
1 1⁄2 cup uncooked jasmine rice (or 3 cups cooked)
1 tablespoon Sesame Oil
1⁄4 cup Diced Yellow Onion
1 tablespoon Minced Garlic
1 1⁄2 teaspoon Minced Ginger
1 tablespoon Olive Oil (or avocado oil)
3 Heads of Broccoli (florets only, approximately 8 – 9 cups)
1 1⁄2 cup organic shelled edamame
1⁄8 cup honey (for the sauce)
1⁄3 cup tamari (for the sauce)
1 tablespoonred wine vinegar
1⁄2 tablespoon all purpose flour (*use a GF version to keep the meal GF)
1⁄2 teaspoon crushed red pepper flakes (+ more for finished meal, if desired)
(Find the full recipe and directions here at Nosh and Nourish)

Mediterranean Chard Salad with Chickpeas

Ingredients:
4-6 cups shredded baby or young chard
4 radishes- sliced (or sub grated carrots or beets)
½ english cucumber – sliced ( or try shaved fennel)
6 cherry tomatoes- cut in half
1 avocado- sliced
¼ cup kalamata olives- optional
1 cup cooked chickpeas
1 cup chopped Italian parsley (or sub half cilantro, basil or mint)
¼ cup toasted pepitas (or slivered almonds)
optional sprouts
optional crumbled goat cheese or feta
(Find the full recipe and details here at Feasting at Home)

Fave Vegetable Lasagne

Ingredients:
1 tb olive oil
1 onion, diced
2 carrots, diced
1 zucchini, diced
1 yellow squash, diced
8 oz. mushrooms, chopped
1/2 tsp oregano
1 small bunch basil, roughly chopped
1 jar (25 – 28 oz.) marinara/pasta sauce
12 lasagna noodles (approx.), regular or no-boil
2 packages Kite Hill Foods dairy free ricotta cheese
salt & pepper
nutritional yeast for topping (optional)
(Find the full recipe and directions here at Kale Junkie)

Gooey Flourless Lemon Blueberry Macadamia Blondies

Ingredients:
*1 cup macadamia nut butter (can sub any nut butter of choice)
1 egg, beaten (can sub a flax egg or 1/2 cup applesauce for vegan option)
1/4 cup pure maple syrup
1 Tbsp. fresh lemon juice
1 Tbsp. lemon zest
1/2 tsp. baking soda
1/4 tsp. vanilla extract
1 cup fresh blueberries
(Find the full recipe and directions here at the Athletic Avocado)

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