Week of September 5th

We are carrying on with corn this week and actually put bird netting up (no easy feat) to protect the ears. See my last post about the troubles of growing organic corn. You should still peel back the husk and cut off the top of the ear to avoid any further worm damage. This corn is by far the best tasting I’ve ever had and my hopes is that you will get to enjoy it too.

CSA Contains:
CARROTS
GREEN LEAF LETTUCE
RED BELL PEPPERS
STRAWBERRIES from SUNRISE ORGANICS
ANANAS MELON (A WHITE FLESHED CANTALOUPE)
LACINATO KALE
CUCUMBERS
YELLOW ONIONS
RED TOMATOES on the vine
BI-COLORED SWEET CORN
BIG BOX ADD: CARROTS, RED BUTTER LETTUCE, GREEN BEANS from SUNRISE ORGANICS, CORN, GREEN ZUCCHINI

FRUIT EXPANSION: STRAWBERRIES

JUICE FEAST:
CARROTS
FENNEL
RED BELL PEPPERS
STRAWBERRIES from SUNRISE ORGANICS
WATERMELON
LACINATO KALE X2
CUCUMBERS
ITALIAN PARSLEY
LEMONS
DANDELION GREENS

Mexican Kale Salad

Ingredients:
Salad
4 cups chopped curly kale
1-2 teaspoons olive oil
1 large red bell pepper, diced
1 (15 ounce) can black beans
1 cup corn
2 tablespoons cilantro, roughly chopped
3 tablespoons cotija cheese
1 small jalapeƱo, sliced
Cilantro Lime Vinaigrette
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
1 garlic clove, minced
1 teaspoon honey
1 tablespoon fresh cilantro, chopped
salt and pepper, to taste
(Find the full recipe and inspiration here at Chef Savvy)

Summer Tomato & Cantaloupe Salad

Ingredients:
VEGGIES
1/2 cup thinly sliced cucumber
1/2 cup cherry tomatoes (thinly sliced)
1/4 medium red onion (thinly sliced)
1 Tbsp olive or avocado oil
2 tsp apple cider vinegar
1 healthy pinch each sea salt + black pepper
DRESSING
3 Tbsp lime juice
1 Tbsp maple syrup
1 pinch sea salt
1 Tbsp olive or avocado oil
CANTALOUPE
3 heaping cups cantaloupe (cubed or scooped with a melon baller // ~1 cantaloupe as original recipe is written)
2 Tbsp fresh mint
(Find the full recipe and directions here at The Minimalist Baker)

Spicy Thai Carrot and Kale Salad

Ingredients:
3 cups carrot strings using a
julienne peeler
2 cups thinly sliced tuscan kale
3 tablespoons creamy peanut butter
1 1/2 teaspoons sriracha
3 tablespoons almond milk
1/2 teaspoon sesame oil
1/2 teaspoon extra virgin olive oil
1/2 teaspoon apple cider vinegar
1/2 tablespoon maple syrup
1/2 teaspoon freshly grated ginger
pinch of salt
sesame seeds for garnish
(Find the full recipe and directions here at Running to the Kitchen)

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