Week of November 28th

PLEASE NOTE WE WILL BE CLOSED DECEMBER 18th-26th!! You do not need to hold your box – it’s already been done.
I know there’s been a big recall on Romaine lettuce, and even though they aren’t sure the source, they are blaming California for the problem. I can assure you our romaine lettuce is safe for your table. ENJOY 🙂 We are so happy to bring you small farm, organic produce for you and your family. Thanks for supporting what we do.
We originally were going to put baby spinach in all the boxes. The farm was short on labor and couldn’t weed it all in time. We expect to have it in all our boxes next week!

CSA Contains:
ACORN SQUASH
SATSUMA TANGERINES from GLEN ANNIE ORGANICS
CILANTRO
CELERY
GARNET YAMS from QUAIL H. FARMS
CARROTS
ROMAINE LETTUCE
RED BEETS
LACINATO KALE
RED TOMATOES from SUNRISE ORGANICS
BIG BOX ADD: CARROTS, RED LEAF LETTUCE, ARUGULA, STRAWBERRIES from SUNRISE ORGANICS, BABY SPINACH

FRUIT EXPANSION: STRAWBERRIES and SATSUMA TANGERINES

JUICE FEAST:
FUJI APPLES from CUYAMA ORCHARDS
SATSUMA TANGERINES from GLEN ANNIE ORGANICS
CILANTRO
CELERY
BABY SPINACH
CARROTS
ROMAINE LETTUCE
RED BEETS
LACINATO KALE
STRAWBERRIES from SUNRISE ORGANICS


Sweet Potato, Squash and Kale Buddha Bowl

Ingredients:
2-3 tbsp olive oil
1 sweet potato sliced
1 acorn squash
1 head of kale
3 Portobello mushrooms sliced
4 beets sliced
1 small red onion sliced

Optional toppings
sesame seeds
pumpkin seeds
Coconut chips

Roasted Chili Lime Chickpeas
1 can chickpeas drained, rinsed and dried
2 tbsp olive oil
1 tbsp lime juice
1 tbsp chili powder
3/4 tsp garlic salt
1/2 tsp pepper

Cilantro Tahini Dressing
¼ cup tahini
2 tbsp water
1 tsp lemon juice
½ cup chopped cilantro or parsley
1 clove garlic minced
1/2 tsp salt
(Find the full recipe and inspiration here at The Girl on Bloor)

Colorful Beet Salad with Carrot, Quinoa & Spinach

Ingredients:
Salad
½ cup uncooked quinoa, rinsed
1 cup frozen organic edamame
⅓ cup slivered almonds or pepitas (green pumpkin seeds)
1 medium raw beet, peeled
1 medium-to-large carrot (or 1 additional medium beet), peeled
2 cups packed baby spinach or arugula, roughly chopped
1 avocado, cubed
Vinaigrette
3 tablespoons apple cider vinegar
2 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon chopped fresh mint or cilantro
2 tablespoons honey or maple syrup or agave nectar
½ to 1 teaspoon Dijon mustard, to taste
¼ teaspoon salt
Freshly ground black pepper, to taste
(Find the full recipe and directions here at Cookie and Kate)

Thai Celery Bowls

(Please note: I exchanged a few ingredients from the original recipe)
Ingredients:
1/2 cup Carrots shredded
6 celery Sticks chopped
1/3 cup cilantro loosely packed leaves
1 tsp Jalapeño or fresh chili chopped
1/4 cup peanuts roasted (sub cashews or almonds here)
1 scallion chopped or 1/2 onion finely chopped
2-3 cups pulled organic chicken
2 tsp fish sauce (or soy sauce)
2 tbsp lime juice fresh
1 tsp salt and pepper
1/2 tsp coconut sugar
2 tbsp olive oil
(Find the full recipe and directions here at The Produce Moms. Please note adaptations based on a “healthier style recipe”.)

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