Week of June 27th

We will be making boxes next week, July 4th. There will be all sorts of grillable and awesome veggies in it so you can make delicious things to eat with friends and family. We are in full summer swing here on the farm. I’m happy to have green beans this week as I shed a tear for the snap peas that are no longer around. We are also looking forward to bell peppers and melons in the near future.
If you need to put your share on hold, simply sign into your account here at www.farmigo.com/account/somethinggoodorganics, click on the “delivery hold” tab and enter the dates you need to skip. Just make sure to give us at least 3 days advance notice.
Your avocados and nectarines are ripening up as we speak. We try not to put completely ripe fruit in the box so it doesn’t get damaged in transport, but we’d like to make it ripe enough so you can eat it in the current week. It’s a balancing act to say the least. Keep the fruit on your counter top until you feel it is ripe enough to eat, and then put it into your fridge.

CSA Contains:
CARROTS
ROMAINE LETTUCE
GREEN BEANS from SUNRISE ORGANICS
HASS AVOCADOS from FRECKER FARMS
GREEN ZUCCHINI
YELLOW NECTARINES from OLSON FAMILY FARM
STRAWBERRIES
LACINATO KALE
RED TOMATOES
CILANTRO
BIG BOX ADD: RED BUTTER LETTUCE, CARROTS, WHITE NECTARINES from OLSON FAMILY FARM, CUCUMBERS, HEIRLOOM TOMATOES

FRUIT EXPANSION: WHITE NECTARINES and STRAWBERRIES

JUICE FEAST:
CARROTS
ROMAINE LETTUCE
CUCUMBERS
GREEN KALE
CELERY
YELLOW NECTARINES from OLSON FAMILY FARM
STRAWBERRIES
LACINATO KALE
RED TOMATOES
CILANTRO

Roasted Kale and Tomato Salad with Miso Ginger Dressing

Ingredients:
2 cups (1 pound) cherry tomatoes, halved (sub red tomatoes! oh so sweet and delicious when roasted)
2 tablespoons olive oil, divided
zest and juice of 2 limes
1 head lacinato kale, roughly chopped
1 tablespoon low sodium soy sauce
1 tablespoon finely grated ginger
1 tablespoon yellow miso paste
1 tablespoon tahini
1 tablespoon pure maple syrup
salt + pepper to taste
(Find the full recipe and directions here at In My Bowl)

Chicken Taco Lettuce Wraps

Ingredients:
Grilled Taco Chicken
1 pound Boneless, skinless chicken breasts or thighs
2 tablespoons taco seasoning
2 cloves garlic minced
1 tablespoon olive oil
To Assemble
8 leaves Romaine Lettuce rinsed
1 avocado diced
1 tomato diced
1/4 cup onion diced
Cilantro Sauce
1/2 cup loosely packed cilantro
1/4 cup Greek Yogurt or sour-cream or mayo
2 tablespoons olive oil
1 jalapeno optional
1 clove garlic minced
Juice of 1 lime
Pinch of salt
(Find the full recipe and directions here at Gimmie Delicious)

Grilled Zucchini Nachos

Ingredients:
4 small zucchini, sliced into “chips,” about 1/4 inch thick rounds
Olive oil, for brushing zucchini chips
Salt and pepper, to taste
1 cup shredded cheddar cheese
1 (15 oz) can black beans, rinsed and drained
2 small tomatoes, chopped
1 large avocado, chopped, seed removed
2 green onions, chopped
1/4 cup chopped cilantro
1 lime
(Find the full recipe and directions here at Two Peas and Their Pod)

Charred Green Beans with Cilantro-Lime Vinaigrette

Ingredients:
2 tablespoons olive oil
2 tablespoons freshly squeezed lime juice
1/4 cup packed fresh cilantro leaves, plus more for garnishing
1/4 teaspoon kosher salt
freshly ground black pepper
1 lb fresh green beans, trimmed
olive oil
finishing salt
(Find the full recipe and directions here at a Beautiful Plate)

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