Week of June 20th

It’s the last week for sugar snap peas!! Enjoy them while you can. We will be moving right into green beans in the next few weeks. I’m pleased to introduce you (or reintroduce you if you’ve been a member for a while) to our heirloom tomatoes. Purple Cherokee Tomatoes are very low in acid and super sweet. All tomatoes store best on your counter top. Do not put them into the fridge unless you’ve cut into them, and then try and consume within a day or two.
I just want to make a toast to acorn squash really quickly here as well. It comes and goes really quickly on the farm because it doesn’t store for a long time like a butternut squash. This little squash is extremely nutrient-dense for its size. It has a diverse range of nutrients which are going to benefit your health in a broad way. It is rich in dietary fiber. And for the vitamins and minerals, it has significant levels of vitamin C, vitamin A, thiamin, and other B-family vitamins, and its range of minerals is truly impressive, including potassium, magnesium, manganese, iron, copper, phosphorous, and calcium. So eat up and thank a farmer 😉

CSA Contains:
CARROTS
STRAWBERRIES
RED OAK LETTUCE
SUGAR SNAP PEAS
ACORN SQUASH
HEIRLOOM TOMATOES
CUCUMBERS
CHERRY TOMATOES
LEEKS
HAAS AVOCADOS from FRECKER FARMS
BIG BOX ADD: CARROTS, RED LEAF LETTUCE, SUGAR SNAP PEAS, ZUCCHINI, BLUEBERRIES from WHITNEY RANCH

FRUIT EXPANSION: PEACHES from VINCENT FARMS & STRAWBERRIES

JUICE FEAST:
LEMONS
ITALIAN PARSLEY & MINT
CUCUMBERS
CARROTS
STRAWBERRIES
BLUEBERRIES
ROMAINE LETTUCE
LACINATO KALE
GREEN KALE
LATE LANE NAVEL ORANGES from VINCENT FARMS

Mushroom and Quinoa Stuffed Acorn Squash

Ingredients:
2 acorn squashes, halved
1 tbsp extra virgin olive oil, divided
½ cup dry quinoa, rinsed
1 cup vegetable broth
1 tsp butter
1 shallot, finely chopped
8 ounces baby bella mushrooms, roughly chopped
2 cloves garlic, minced
1 cup milk of choice (I used unsweetened almond milk)
4 tbsp freshly grated parmesan cheese, divided
½ cup balsamic vinegar
¼ tsp sea salt
Black pepper to taste
Optional herb topping: thyme or basil, roughly chopped
(Find the full recipe and directions here at Dishing Out Health)

Quinoa Tabbouleh Hummus

Ingredients:
1 cup cooked quinoa (make sure it is cooled not hot)
2 tablespoon fresh lemon juice
1 garlic clove, minced
1/4 cup extra-virgin olive oil
1 large cucumber diced
1 pint cherry tomatoes, halved
1/4 cup chopped flat-leaf parsley
1/4 cup chopped fresh mint
1 16oz container of hummus (or your favorite hummus recipe)
(Find the full recipe and details here at Rachael Mansfield)

Tomato and Bean Gratin with Leeks

What you’ll need:
1 whole wheat challah roll (2.7 oz)
1 oz Parmesan cheese
few sprigs of fresh thyme (0.2 oz)
1 leek (6 oz)
1 ½ lb heirloom tomatoes
1 15 oz can white cannellini beans
4 sprigs of basil (0.67 oz)
2 cloves garlic (0.4 oz)
1 tablespoon balsamic vinegar (0.65 oz)
1 ½ oz nicoise olives
olive oil
coarse salt
freshly ground black pepper
rimmed baking sheet
baking dish
grater
strainer
(Find the full recipe and details here at Marleys Spoon)

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