Week of January 2nd Happy New Year

THANK YOU! 2018 has been nothing short of incredible because of YOU. We’ve continued growing as a company and in turn have been able to invest more into our farming practices and charity for our community. Thank you for your support, engagement, honest feedback and love! I’ve connected with so many new friends, discovered delicious and nourishing recipes, grown new plants and adopted more animals and learned a lot about health in the process. I can promise there will be more epic vegetables and lots of fruit, personal stories about us on the farm, ways to optimize health and feel like a million bucks and so much more. As we celebrate all that is 2018, I also look forward to 2019 with stars in my eyes. I’m so happy to do it with each and every one of you. Thanks for supporting local, organic food and voting with your dollar and your fork.

CSA Contains:
BUTTERNUT SQUASH
CHERRY TOMATOES
BABY SPINACH
BROCCOLI from SUNRISE ORGANICS
SATSUMA TANGERINES from GLEN ANNIE ORGANICS
RADISHES
ROMAINE LETTUCE
CARROTS
ARUGULA
SUGAR SNAP PEAS from SUNRISE ORGANICS or GREEN BEANS
BIG BOX ADD: CARROTS, RED LEAF LETTUCE, RED BEETS, LEEKS, SUGAR SNAP PEAS

*Have a question about a vegetable and/or how to use it? Feel free to email me at anytime. Let’s work together to create new recipes and in turn, take in all the different vitamins and minerals our bodies crave from a variety of plants.

FRUIT EXPANSION: SATSUMA TANGERINES from GLEN ANNIE ORGANICS

JUICE FEAST:
BABY SPINACH
CARROTS
ROMAINE LETTUCE
SATSUMA TANGERINES
FENNEL
RED BEETS
CELERY
ITALIAN PARSLEY and CILANTRO
LACINATO KALE
GREEN KALE

Healing Thai Butternut Squash Lentil Soup

Ingredients:
½ tablespoon coconut oil or olive oil
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 yellow onion, diced
1 large carrot, thinly sliced or diced
1 medium (2 pound) butternut squash, peeled and cubed (about 5-6 cups diced)
1 tablespoon yellow curry powder
1 tablespoon freshly grated turmeric (or 1 teaspoon ground turmeric)
1 (15 ounce) can light coconut milk
3 cups organic low sodium vegetarian broth
1 cup green or brown lentils, rinsed and sorted
2 tablespoons all natural creamy peanut butter or cashew butter
¾ teaspoon salt, plus more to taste
Freshly ground black pepper
3 cups organic spinach
(Find the full recipe and directions here at Ambitious Kitchen)

Tofu Poke Bowl (VEGAN + EASY)
(I know we don’t have all the veggies listed below, but try subbing out crunchy snap peas for cucumbers and carrot sticks for cabbage. The idea behind the bowl looks delicious and you can build it with whatever you have in your fridge.)

Ingredients:
1/4 to 1/3 cup tamari, coconut aminos or soy sauce
1 tablespoon rice vinegar or lime juice
1/2 tablespoon sambal oelek (chili paste)
1 teaspoon sesame oil
2 cloves garlic, smashed and finely chopped or finely grated
1 inch piece ginger, peeled and finely chopped or grated
1/3 sweet onion, such as Maui onion, julienned
14 oz block organic tofu (firm or extra firm), cut into 1/2 inch cubes

Bowl Filling
1/2 cucumber, sliced
3 – 4 radishes, sliced
1/4 red cabbage, shredded
1 avocado, diced or sliced
1 tablespoon sesame seeds, toasted or black
2 scallions, white and green parts, sliced thinly on the bias
lime wedges
1/3 cup roughly chopped cilantro
Dynamite Sauce, optional
1 1/2 cups cooked rice (brown or black) or quinoa
(Find the recipe and directions here at The Simple Veganista)

Sweet Potato And Bison Skillet With Leeks, Arugula And Pepitas

Ingredients:
2 tbsp olive or coconut oil
2 sweet potatoes, diced, par-boiled for about 5 minutes, then drained
1 lb ground bison or beef
2 leek, sliced
8 cups arugula
4 eggs
1/2 cup pepitas
(Find the full recipe and directions here at The Feed Feed)

Honey Glazed Hassleback Butternut Squash

(I’d never seen this method for roasting a butternut squash before I became an Instagram junkie 🙂 I like how the dressing has a chance to access each crevice of the squash. If you make this, tag us on IG @somethinggoodorganics.)
Ingredients:
1 medium butternut squash (about 1kg | 2.2lb)
¼ cup (80g | 2.8oz) unpasteurized honey
2 tbsp extra-virgin olive oil
1 tbsp Dijon mustard
1 tbsp finely chopped fresh sage leaves
1 tsp finely chopped fresh thyme
1 tsp salt (I use Himalayan salt)
½ tsp ground black pepper
(Find the full recipe and directions here at The Healthy Foodie)

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