Week of June 13th

We are enjoying the last weeks of sugar snap peas and moving onto green beans in a few weeks. I’m really excited to have our first tomatoes of the year. You can order some extras in our CSA store, just please be flexible on the color you receive (red or yellow). We are also still going strong with strawberries and looking forward to blackberries and raspberries in the near future. ENJOY!
Want a free box of veggies? Make something delicious from your CSA box, post it on Instagram and tag us @somethinggoodorganics. We will hand out one free box every month.

CSA Contains:
CHERRY TOMATOES
BROCCOLI
GREEN & YELLOW ZUCCHINI
STRAWBERRIES
CARROTS
RED OAK LETTUCE
GREEN KALE
SUGAR SNAP PEAS
RED BEETS
YELLOW ONIONS
BIG BOX ADD: RED LEAF LETTUCE, CARROTS, STRAWBERRIES, CHERRY TOMATOES, SUGAR SNAP PEAS

FRUIT EXPANSION: STRAWBERRIES

JUICE FEAST:
CUCUMBERS
GREEN & YELLOW ZUCCHINI
STRAWBERRIES
CARROTS
LACINATO KALE
GREEN KALE
RED BEETS
ITALIAN PARSLEY & MINT
CELERY
LEMONS

Buddha Bowl with House Vinaigrette

Ingredients:
For the House Vinaigrette (makes 3/4 to 1 cup):
3 tablespoons (45 mL) red wine vinegar
2 tablespoons (30 mL) fresh lemon juice
2 tablespoons (30 mL) Dijon mustard
1 medium clove garlic, minced
2 teaspoons (10 mL) pure maple syrup, or to taste
1/2 teaspoon pink Himalayan salt or fine sea salt, or to taste
Freshly ground black pepper, to taste
6 to 8 tablespoons (90 to 125 mL) extra-virgin olive oil, to taste
For the Buddha Bowl:
1 1/2 cups (300 g) uncooked quinoa (I use rainbow, but any kind works)
2 tablespoons (30 mL) extra-virgin olive oil
2 cups (180 g) fresh green beans, ends trimmed and chopped into bite-sized pieces
2 cups (170 g) fresh snap peas, ends trimmed and chopped into bite-sized pieces
2 cups (220 g) yellow zucchini, sliced into half-moons
Pink Himalayan salt or fine sea salt, or to taste
1 to 2 cups (30 to 60 g) fresh baby spinach
1 medium carrot, peeled and spiralized/julienned*
1 medium beet, peeled and spiralized/julienned**
1 to 2 large ripe avocados, pitted and sliced
3/4 cup (120 g) toasted pepita seeds***
(Find the full recipe and directions here at Oh She Glows)

Spring Veggie Pizza with Almond Flour Crust

Ingredients:
Crust
2 cups almond flour
2 eggs
1/2 teaspoon aluminum-free baking soda
1 tablespoon avocado oil
Toppings
1/2 cup Kale Pesto (Here’s a recipe suggestion)
3 small golden beets sliced
1/2 cup spinach
Other ideas: cheese, protein of choice
(Find the full recipe and details here at Rachel Mansfield)

Broccoli, Beet and Kale Brown Rice Bowls with Pesto

Ingredients:
2 tablespoons coconut oil or olive oil
1 inch medium beet peeled and chopped into ¼- cubes
1 large crown broccoli chopped into florets
¼ red onion finely chopped
4 cloves garlic minced
½ leaves head Russian red kale leaves chopped, about 4
1 cup dry short grain brown rice
1/4 cup to 1/3 basil pesto sauce plus more for serving, store-bought or homemade
sea salt
(Find the full recipe and directions here at The Roasted Root)

Leave a Reply

Your email address will not be published. Required fields are marked *