Week of December 12th – The last boxes until the New Year

We are raising money for the Santa Barbara Food Bank. We already have a CSA customer who has generously donated $100. And she said for every $125 donated she will add another $25. I had to match that offer. So for every $125 donated (it doesn’t need to be from a single person), $175 worth of produce will be delivered to the SB Food Bank on December 17th. WE LOVE GIVING BACK TO OUR COMMUNITY. You can donate ANY amount from $5 and up. Just shoot me a quick email if you want to have it deducted from your account.
This will be the last CSA box until 2019. The next boxes we will be making will be on January 2nd. I can’t believe how fast this year has gone. We’ve planted new trees and look forward to tons of fruit when the weather warms up. We’ve purchased new chickens (lots of them!!) and look forward to fresh eggs in the new year. I bought new seed like cauliflower and other special things to bring variety into our boxes (I’m always taking suggestions if you want to see something). We’ve formed relationships with the community and had the opportunity to bring fresh produce to your table with minimal packaging and very little gasoline. I am beyond grateful for this program and the people who support it and am looking forward to 2019 in a big way. A million thanks and the happiest holidays to you and your families.
Never eaten kohlrabi? Well I’m so glad you are here. It’s one of my favorite vegetables. You can eat it simply by peeling the outter layer, chopping them into sticks and dipping them in your favorite dip. They are so crunchy and satisfying. They can be subbed as a lower carb for potatoes or made into home fries (shown below). Your welcome 😀

CSA Contains:
RED LEAF LETTUCE
CARROTS
LACINATO KALE
SATSUMA TANGERINES
GARNET YAMS from QUAIL H. FARMS
LEEKS
CILANTRO
BUNCHED SPINACH from SUNRISE ORGANICS
KOHLRABI
RED BEETS
BIG BOX ADD: CARROTS, RED LEAF LETTUCE, SATSUMA TANGERINES, SUGAR SNAP PEAS from SUNRISE ORGANICS, BUTTERNUT SQUASH

FRUIT EXPANSION: SATSUMA TANGERINES from GLEN ANNIE ORGANICS and PINK LADY APPLES from CUYUAMA ORCHARDS

JUICE FEAST:
PINK LADY APPLES from CUYUAMA ORCHARDS
ROMAINE LETTUCE
RED BEETS
CILANTRO
LACINATO KALE
BABY SPINACH
CARROTS
SATSUMA TANGERINES
CELERY
FENNEL

Kohlrabi Home Fries

(Kohlrabi can be cut into thick sticks like home fries, browned in a small amount of oil, and seasoned with chili powder (my favorite), curry powder, cumin or paprika. It’s a very satisfying and healthy fry.)
Ingredients:
2 pounds kohlrabi
1 tablespoon rice flour, chickpea flour or semolina (more as needed)
Salt to taste
4 tablespoons canola oil or grapeseed oil, as needed
Chili powder, ground cumin, curry powder or paprika to taste
(Find the full recipe and inspiration here at NY Times)

Baked Sweet Potato with Greens, Leeks, White beans + a Cilantro Tahini

Ingredients:
3 medium sweet potatoes
a drizzle of olive oil
5-6 kale leaves
1 small leek, diced
2 cloves of garlic, diced
I cup of cannellini beans (canned or cooked, drained)
salt+pepper

for the cilantro tahini:
1 cup of loosly packed cilantro
2 tablespoons of tahini
1 clove of garlic
1/4 teaspoon of salt
pepper + a pinch of red pepper flakes
about 1/4 cup of water
(Find the full recipe and directions here at Whats Cooking Good Looking)

Sweet Potato Black Bean Enchiladas

Ingredients:
TORTILLAS
10 small yellow or white corn tortillas*
FILLING
3 cups cubed sweet potatoes (skin on)
1 Tbsp coconut or avocado oil (or sub water)
1 tsp ground cumin
1/2 tsp smoked paprika
1/4 tsp sea salt
2 cups chopped kale (or other sturdy green)
2 Tbsp (30 ml) water
1 15-ounce can black beans* (drained // or sub pinto or refried beans)
1/4 cup Red Enchilada Sauce (or store-bought)
SAUCE
3 cups Red Enchilada Sauce (divided // or store-bought)
FOR SERVING optional
Cilantro
Guacamole, avocado, or Avocado Crema (see notes for recipe)
(Find the full recipe and details here at The Minimalist Baker)

Mexican Buddha Bowl

Ingredients:
2 medium sweet potatoes, unpeeled, ½” diced
1 teaspoon kosher salt
2 teaspoons granulated garlic
2 teaspoons cumin
1 teaspoon chili powder
1 tablespoon olive oil
Bowl Ingredients
1 cup whole grain long grain brown rice
1 tin black beans, rinsed and drained
2 cups baby spinach
1 cup shredded carrot (about 2 medium carrots)
1 avocado, sliced
2 green onions, white and green parts, sliced
¼ cup pumpkin seeds
1 lime cut in wedges, for garnish
Lime Dressing
¼ cup canola or vegetable oil
1 teaspoon liquid honey
½ teaspoon grated lime zest
2 tablespoons freshly squeezed lime juice
1 garlic clove, grated
1 teaspoon ground cumin
½ teaspoon ground cayenne pepper (optional)
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 tablespoon sour cream or plain yogurt
(Find the full recipe and inspiration here at The Kitchen Fairy)

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