Week of November 7th – REMEMBER TO VOTE

“Vote with your fork” is a common saying in the local food movement. And it’s an act that can have very real impacts for local farmers–we all feel it in a positive way when you vote with your fork and choose local, organic food. But you can do more. You can vote with your voice, too.
Tomorrow, make your actions count double: VOTE with your VOICE and your fork. Because both matter.
We are already starting to plan for our Thanksgiving CSA box on the 21st/22nd. If you are going to be out of town or do not need your box that week please put your share on hold NOW. That would really help us plan for picking.
I will post food photos for the recipes below asap! My photo editor likes to stop working on Monday afternoons :/
Don’t forget the GIFT OF A CSA box for the holidays. We will include a bi-weekly rustic country french bread with your gift of health. You can purchase certificates in our CSA store or send me an email to set it up. Include a plantable card from Green Field Paper for $4 extra.

CSA Contains:
CARROTS
GREEN BEANS from FRECKER FARMS
GREEN LEAF LETTUCE
RED CHERRY TOMATOES
CUCUMBERS
BUTTERNUT SQUASH
ARUGULA
CIPPOLINI ONIONS
RED BELL PEPPERS
STRAWBERRIES from SUNRISE ORGANICS
BIG BOX ADD: CARROTS, ROMAINE LETTUCE, MINI SWEET BELL PEPPERS from SUNRISE ORGANICS, PURPLE CABBAGE from FRECKER FARMS, CILANTRO

FRUIT EXPANSION: STRAWBERRIES from SUNRISE ORGANICS and FUYU PERSIMMONS from GIVENS ORCHARD

JUICE FEAST:
CARROTS
FUJI APPLES from CUYAMA ORCHARDS
ROMAINE LETTUCE
LACINATO KALE
CUCUMBERS
PURPLE CABBAGE
CILANTRO
RED BELL PEPPERS
STRAWBERRIES from SUNRISE ORGANICS
CELERY

Roasted Butternut Squash Couscous Bowls

Ingredients:
4 cups chopped butternut squash (~1 medium butternut squash)
2 tablespoons olive oil
1/2 teaspoon EACH: dried parsley, dried oregano
Fine sea salt and freshly cracked pepper
1 cup couscous
1 cup vegetable stock (or broth), or chicken stock (not vegetarian)
1 teaspoon butter
1-2 large ripe avocado(s), thinly sliced or chopped
1/2 cup honey roasted almonds or pecans*
Optional: fresh arugula
Dressing
1 clove garlic, minced
1/2 of 1 small shallot, minced
1 tablespoon grainy Dijon mustard
1 teaspoon EACH: dried parsley, dried oregano
2 tablespoons red wine vinegar
1/2 cup + 2 tablespoons olive oil
(Find the full recipe and directions here at Chelseas Messy Apron)

Chicken and Butternut Squash Curry

Ingredients:
1 tablespoon cooking oil
1 medium brown onion , chopped
1 medium carrot , peeled and diced
6 skinless chicken thigh fillets , cut into 3cm pieces
4 cloves garlic , crushed
3 tablespoons Thai red curry paste (mild if you can find it)
4 cups (600g) ready diced Butternut squash/pumpkin
200 g green beans , trimmed
400 ml can coconut milk
1 tablespoon brown sugar
Salt to taste
Fresh coriander leaves to serve
(Find the full recipe and directions here at Cafe Delights)

Mediterranean Three Bean Quinoa Salad

Ingredients:
FOR THE SALAD:
1 cup quinoa
2 cups water
½ lb. green beans, trimmed and snapped into 2-inch pieces
1 (15 oz) can of garbanzo beans (chickpeas), drained and rinsed
1 (15 oz) white beans, drained and rinsed
1 red bell pepper, seeds removed and chopped
1 yellow bell pepper, seeds removed and chopped
1 cup chopped seedless cucumber
1 cup grape tomatoes, cut in half
1/4 cup diced red onion
1/4 cup crumbled feta cheese
1/3 cup kalamata olives, pitted and sliced in half
1/4 cup chopped fresh basil
FOR THE DRESSING:
1/4 cup olive oil
1 tablespoon balsamic vinegar
2 garlic cloves, pressed
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
Kosher salt and freshly ground black pepper
(Find the full recipe here at Two Peas and Their Pod)

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