Week of January 16th

Let me preface this paragraph by: I LOVE THE RAIN! I will take it any day, anytime. The rain and the strong winds definitely add their fair share of work to the equation. We will surely spend the next few week reassessing how things are built as they flap around in the wind. And put off planting spring crops as we wait for the mud to dry up. I’m looking forward to putting solar electricity in the chickens to keep them warm when bad weather stirs up. And solidifying their coop to a whole new level.
Please make sure if you are picking your box up at the farm this week that you drive slowly and carefully and take note of the mud and puddles. It’s super slushy here. And if you make any delicious soup this week, take a picture and send it our way!!
And send us good vibes on Wednesday while we put together your veggie boxes in the rain!

CSA Contains:
CARROTS
RED LEAF LETTUCE
BUNCHED SPINACH
PINK LADY APPLES from CUYAMA ORCHARDS
SATSUMA TANGERINES from GLEN ANNIE ORGANICS
YELLOW ONIONS
PURPLE CAULIFLOWER from FRESH VENTURE FARMS
ARUGULA
GREEN KALE
RED BEETS
BIG BOX: CARROTS, ROMAINE LETTUCE, YELLOW CHERRY TOMATOES, RED TOMATOES, BUTTERNUT SQUASH

FRUIT EXPANSION: PINK LADY APPLES and BLUEBERRIES

JUICE FEAST Contains:
CARROTS
ROMAINE LETTUCE
BUNCHED SPINACH
PINK LADY APPLES from CUYAMA ORCHARDS
SATSUMA TANGERINES from GLEN ANNIE ORGANICS
FENNEL
LACINATO KALE
GREEN KALE
RED BEETS
RED TOMATOES
ITALIAN PARSLEY

Chicken And Beet Salad With Orange

Ingredients:
1.5 lbs boneless skinless chicken thighs
6 cups mixed leafy greens (chard/kale/arugula/spinach or greens of choice)
2 oranges, peeled and sliced into small chunks
2 small beets, peeled and julienned
2 carrots, julienned
1/4 red onion, diced
1 avocado, diced
1/4 cup sliced almonds (or sunflower or pumpkin seeds)
For the dressing:
3 tbsp olive oil
2 tbsp white vinegar
1 lemon, juice of
1 tsp dijon mustard
2 tsp Italian seasoning
1/4 tsp sea salt
1/4 tsp ground pepper
(Find the full recipe and inspiration here at Real Simple Good)

Caramelized Cauliflower Salad

Ingredients:
1 medium head cauliflower
1 tablespoon olive oil
1/4 teaspoon salt
1/2 cup uncooked quinoa
1/4 cup minced cilantro
1/4 cup minced flat-leaf parsley
3 tablespoons olive oil
3 tablespoons lime juice
2 tablespoons honey or vegan sweetener
1/4 cup toasted pepitas
(Find the full recipe and directions here at Naturally Ella)

15 minute Cauliflower Fried Rice

Ingredients:
1 medium-sized head of cauliflower
2 tablespoons sesame oil
1 large carrot, cubed
2 garlic cloves, minced
1 cup frozen edamame
2 beaten eggs (use scrambled tofu for vegan)
3 tablespoons low sodium soy sauce (use tamari for GF)
6 green onions, minced
(Find the full recipe and details here at Pinch of Yum)

Roasted Beet, Carrot and Kale Salad

Ingredients:
2 medium beets, trimmed, peeled, quartered and sliced a ¼ inch thick
2 large carrots, sliced ¼ inch thick
3 tbsp. olive oil, divided
½ tsp. salt
½ tsp freshly ground black pepper
4 medium shallots, peeled and quartered lengthwise
¼ cup unsalted pumpkin seeds
6 cups chopped kale (stems removed and cut into smaller pieces)
2 tbsp. lemon juice
1 tbsp. maple syrup
1 tbsp. Dijon mustard
⅓ cup dried cranberries
Optional Add Ins:
4 oz. goats cheese
(Find the full recipe and directions here at Haute and Healthy)

1-POT Everyday Lentil Soup

Ingredients:
SOUP
2 Tbsp water (or sub oil of choice // such as avocado or coconut)
2 cloves garlic minced (or sub 2 Tbsp garlic-infused oil*)
2 small shallots (optional // or 1/2 white onion as recipe is written // diced)
4 large carrots (thinly sliced)
4 stalks celery (thinly sliced)
1/4 tsp each sea salt and black pepper (divided // plus more to taste)
3 cups yellow or red baby potatoes (roughly chopped into bite-size pieces*)
4 cups vegetable broth
2-3 sprigs fresh rosemary or thyme (I used a bit of both)
1 cup uncooked green or brown lentils (thoroughly rinsed and drained)
2 cups chopped sturdy greens (such as kale or collard greens)
(Find the full recipe and inspiration here at Minimalist Baker)

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