Week of November 14th – Holiday Announcements

We WILL BE making CSA boxes next week. If you need to skip your share please log into your account here, click on the “delivery hold” tab and enter the dates you need to skip. The sooner we know the better so we can plan accordingly. I also wanted to mention we will be skipping weeks of December 19th -26th. You do not need to do anything for those weeks, your account has already been placed on hold. We are taking a few weeks to take a break and regroup for the new year. Looking forward to making 2019 the best yet.
We will also be collecting CSA donations for the Lompoc Homeless Shelter this year. Any donations can be deducted from your account and will be matched by us to buy bulk produce for the shelter. They have been trying to provide more fresh produce and we’d love to help them make this happen.
I’ve been reading a lot into Ayurveda recently. I feel like I’m behind the curve. It’s based on two guiding principles: 1) The mind and the body are inextricably connected, and 2) nothing has more power than the mind to heal and transform the body. Ayurveda provides us with the language to explain what our bodies already know. It speaks a lot about the vibration of foods. Just like people and places have a certain vibration, so does food. And freshly picked veggies are the highest and most alkaline of all food. There’s an Ayurvedic proverb that says “When diet is wrong, medicine is of no use. When diet is correct, medicine is of no need.” I am very grateful to be bringing you these healing and nurturing foods. From our farm to your table. Enjoy.

CSA Contains:
BROCCOLI from SUNRISE ORGANICS
CARROTS
RED BEETS
RED TOMATOES
GREEN KALE
ROMAINE LETTUCE
CELERY
FUJI APPLES from CUYAMAMA ORCHARDS
DILL
GARNET YAMS from QUAIL H. FARMS
BIG BOX ADD: CARROTS, RED LEAF LETTUCE, CHERRY TOMATOES, GOLD ZUCCHINI, GREEN CABBAGE

FRUIT EXPANSION: FUYU PERSIMMONS from FRECKER FARMS and STRAWBERRIES from SUNRISE ORGANICS (limited this week as everything froze)

JUICE FEAST:
RED CABBAGE
CARROTS
RED BEETS
RED TOMATOES
GREEN KALE
ROMAINE LETTUCE
CELERY
FUJI APPLES from CUYAMAMA ORCHARDS
CUCUMBERS
LACINATO KALE

Paleo Sweet Potato Pizza Crust Recipe

Ingredients:
2 cups sweet potato from roasted sweet potatoes
1 egg
1 cup almond flour
1/4 cup arrowroot
1 tablespoon olive oil
1 tablespoon white wine vinegar
1 teaspoon Italian seasoning or oregano
1/4 teaspoon sea salt
(Find the full recipe and directions here at Sun Kissed Kitchen)

Broccoli, Beet and Kale Brown Rice Bowls with Pesto

Ingredients:
2 tablespoons coconut oil or olive oil
1 medium beet peeled and chopped into ¼-inch cubes
1 large crown broccoli chopped into florets
¼ red onion finely chopped
4 cloves garlic minced
½ head kale leaves chopped, about 4 cups
1 cup dry short grain brown rice
1/4 cup to 1/3 basil pesto sauce plus more for serving, store-bought or homemade
sea salt
(Find the full recipe and directions here at The Roasted Root)

Chickpea Salad with Carrots and Dill

Ingredients:
2 cans chickpeas (15 ounces each), rinsed and drained, or 3 cups cooked chickpeas
2 cups grated carrots (about ¾ pound or 5 to 6 medium carrots, peeled and grated on the large holes of a box grater or in a food processor fitted with a grating attachment)
⅔ cup chopped celery (about 2 long stalks)
½ cup thinly sliced green onions (about 4)
½ cup chopped fresh dill leaves (I used one 0.75 ounce package)
½ cup pepitas (hulled pumpkin seeds)
⅓ cup extra-virgin olive oil
2 to 3 tablespoons sherry vinegar
1 medium-to-large clove garlic, pressed or minced
¼ teaspoon salt
Freshly ground black pepper
(Find the full recipe and directions here at Cookie and Kate)

Leave a Reply

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