Week of July 11th

In the wake of disaster I was left to realize with a reminder of how overwhelmingly amazing our community is. I live up in Buellton, but after a fire burned through the Givens’ 25 year old home in Goleta this past week, people reached out from every nook and cranny of my life to make sure that we were taken care of. And we are. It will take a long time to rebuild what was lost and obviously not everything can be replaced, but it’s most important that our family is still together. We just need to keep going, as the farm work does not stop for anyone, and focus on keeping our community healthy and vibrant. We look forward to continuing to nourish you guys as you do everyday for me with your positivity and resilience. Thank you for being a part of our CSA program, continuing to support us at the farmers market and your local grocery store. We couldn’t do this without you.
We ended up with an abundance of basil this week on the farm. I thought it would go perfect with the eggplant and tomatoes in the box. Make sure to keep basil cool and dry to prevent it from wilting. We will pick it Wednesday morning to help ensure vibrancy when you receive it.

CSA Contains:
ARUGULA from SUNRISE ORGANICS
CARROTS
STRAWBERRIES
WHITE NECTARINES from OLSON FAMILY FARMS
RED BUTTER
GREEN BEANS from SUNRISE ORGANICS
BASIL (PURPLE AND/OR GREEN)
RED TOMATOES
HEIRLOOM TOMATOES
EGGPLANT
BIG BOX ADD: HASS AVOCADOS, GREEN KALE, CARROTS, STRAWBERRIES, CHERRY TOMATOES

FRUIT EXPANSION: WHITE NECTARINES and STRAWBERRIES

JUICE FEAST:
ROMAINE LETTUCE
CARROTS
STRAWBERRIES
WHITE NECTARINES from OLSON FAMILY FARMS
CELERY
RED BEETS
CUCUMBERS
RED TOMATOES
GREEN KALE
ITALIAN PARSLEY

Sesame Eggplant & Almond Butter Tofu Bowls

(I’m definitely in love with the Minimalist Baker. Check out this recipe or one of her many delicious eggplant recipes. I always feel like it’s easier to add in animal protein then remove it from a recipe, so we like to stick with veggie/vegan friendly.)
Ingredients:
TOFU
8 ounces extra-firm tofu
3 Tbsp cornstarch
2 Tbsp sesame oil
SAUCE
1 Tbsp sesame oil
2 Tbsp salted creamy almond, cashew or peanut butter
1 Tbsp tamari (or soy sauce if not GF)
1 Tbsp lime juice
1 1/2 -2 Tbsp maple syrup or coconut sugar
1 medium birds eye chili, crushed (or sub 1 tsp chili garlic sauce // amount as original recipe is written)
EGGPLANT
1 Tbsp toasted or untoasted sesame oil
2 medium Japanese eggplants (stem removed, halved, then cut in 1-inch pieces // skin on)
1 Tbsp tamari (or soy sauce if not gluten free)
1 Tbsp maple syrup
1 tsp sesame seeds (optional)
(Find the full recipe and directions here at the Minimalist Baker)

Green Bean Salad with Walnuts, Feta, and Lemon-Mint Vinaigrette

Ingredients:
1-1/2 pounds green beans trimmed and cut into 1.5” pieces
1 cup raw walnuts chopped
2/3 cup feta cheese crumbled
2/3 cup red onion chopped
LEMON-MINT VINAIGRETTE
1 cup grapeseed or olive oil
½ cup apple cider vinegar
¼ cup fresh lemon juice
1 lemon zested
½ cup fresh mint leaves roughly chopped
4 cloves garlic minced
¼ teaspoon kosher salt or to taste
(Find the full recipe, details and inspiration here at The Roasted Root)

Roasted Basil Eggplant with Fresh Heirloom Tomatoes

Ingredients:
2 medium eggplants
1 tablespoon fresh lemon juice
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/4 cup olive oil
1 packed cup fresh basil leaves + more for garnish
1 garlic clove
3 – 4 large heirloom tomatoes
balsamic vinegar, for garnish
(Find the full recipe, details and inspiration here at With Food and Love)

Arugula Pesto Pasta with Blistered Tomatoes & Burrata

Ingredients:
1 Pound tomatoes
1 Pound Bucatini
8 oz Burrata – torn into bite sized pieces
1/3 Cup Basil – roughly chopped
Extra Virgin Olive Oil
Sea Salt & Freshly Ground Pepper
Arugula-Pesto:
1 Clove Garlic
1/3 Cup Pine Nuts , plus more for garnish
2 ½ Cups Arugula , packed – plus more for garnish
2/3 Cup Pecorino Romano – grated, plus more for garnish
1 ½ tsp Lemon Juice
½ Cup Extra Virgin Olive Oil
(Find the full recipe, details and inspiration here at No Spoon Necessary)

Leave a Reply

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