Week of January 30th

Things are drying up here on the farm after that rain we had last week. Hopefully looking forward to a little more this weekend. I have baby chickens running around our yard. They will start laying in about 5 months, but in the mean time our full grown chickens are kicking back into gear. We are looking forward to fulfilling all egg subscriptions within the next few month here. We are also upgrading their coops with new nest boxes and looking forward to a solar project to keep them warm next cold season. We couldn’t do it without the support from our CSA program so THANK YOU!
Winter time is spent pruning trees, getting land ready for the spring and cleaning up here on the farm. We are looking forward to broccoli, sugar snap peas and more cauliflower coming soon here.
For anyone who was expecting blueberries, we fell a little short with them this week and could only put them in the Larges Shares. We will be putting some crunchy, sweet and tart pink lady apples in the box though. We hope you enjoy. I already see buds on our apple trees in our orchard. REALLY looking forward to having those in the box.

CSA Contains:
CARROTS
ROMAINE LETTUCE
GREEN KALE
PINK LADY APPLES from CUYAMA ORCHARDS
BUNCHED SPINACH
LEEKS
RED TOMATOES
RED BEETS
BUTTERNUT SQUASH
RED CHERRY TOMATOES
BIG BOX ADD: CARROTS, RED LEAF LETTUCE, PURPLE CAULIFLOWER from FRESH VENTURE FARMS, CILANTRO, BLUEBERRIES from CENTRAL WEST PRODUCE

FRUIT EXPANSION: BLUEBERRIES from CENTRAL WEST PRODUCE and SATSUMA TANGERINES from GLEN ANNIE ORGANICS
*This is the very end of tangerine season. We hope you’ve enjoyed them as much as we have!

JUICE FEAST:
CARROTS
ROMAINE LETTUCE
GREEN KALE
BLUEBERRIES from CENTRAL WEST PRODUCE
PINK LADY APPLES
RED BEETS
CILANTRO
LACINATO KALE
GREEN CABBAGE
MANGO ORANGES from OLSON FAMILY FARMS

Gold Rush Butternut Soup with Smoky Chickpea Croutons

Ingredients:
1 large butternut squash
2 large yellow onions
8 cloves garlic
2 tsp. ghee or coconut oil, plus olive oil for garnish
1 tsp. both sea salt and cracked black pepper (to taste)
3-4 cups / 750-1000ml vegetable broth
1 Tbsp. grated fresh turmeric or 2 tsp. ground turmeric powder
2 tsp. each fresh / 1 tsp dried rosemary and thyme (optional)
1 batch Smoky Chickpea Croutons (recipe included)
(Find the full recipe and directions here at My New Roots)

Butternut Squash Leek Soup

Ingredients:
1 medium butternut squash (about 1 lb.), peeled and roughly chopped
2 large leeks (whites only), roughly chopped and washed
2 cups chopped kale
3 organic chicken apple sausages, sliced into 1/4″ rounds
2 tablespoons extra virgin olive oil (or fat of your choice)
4 cups broth
Salt & pepper to taste
Coconut milk for drizzling (optional)
(Find the full recipe and details here at Love + Cupcakes)

Beet Green Pesto With Toasted Walnuts

Ingredients:
5 cups beet greens stems removed
1/2 cup toasted walnuts
3 cloves of garlic roughly chopped
1/4 cup shaved parmesan or romano
1/4 teaspoon kosher salt
1/4 teaspoon cracked black pepper
1/4 cup extra virgin olive oil
Handful of herbs (basil, parsley, cilantro) optional
(Find the full recipe and directions here at Killing Thyme)

Maple Roasted Butternut Squash and Beets

Ingredients:
1 medium butternut squash peeled, seeded and chopped
1 large red beet peeled and chopped
3 tablespoons grapeseed or olive oil
1-1/2 teaspoon kosher salt
2 teaspoons ground cinnamon
1 tablespoon pure maple syrup*
FOR SERVING:
Zest of 1 orange optional
Dried oregano
Toasted walnuts
Pistachios
(Find the full recipe and details here at The Roasted Root)

Kale, Edamame, and Quinoa Salad with Lemon Vinaigrette

Ingredients:
3/4 cup uncooked quinoa
1 1/2 cups water
1 1/2 cup frozen edamame, thawed
1 bunch kale, stems removed and very finely diced
1 cup sliced grape tomatoes
1/3 cup diced red onion
1 large mango, pitted and diced
1 avocado, sliced
For lemon basil vinaigrette:
1/4 cup freshly squeezed lemon juice
1/4 cup olive oil
1 garlic clove, minced
1 teaspoon dijon mustard
1 teaspoon honey (or agave nectar)
4-6 large basil leaves, very finely diced
Freshly ground salt and black pepper, to taste
To garnish:
1/4 cup toasted sliced almonds
(Find the full recipe and directions here at Ambitious Kitchen)

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