Week of February 6th

Please enjoy these veggies while we sift through the mud 🙂 It’s been quite the week here on the farm. Loving the rain, but looking forward to drying up a bit so we can get things back in order. Then hopefully more rain in the future!
Shallots have been an addiction of mine lately. Do you make your own salad dressing? You should. If you’ve ever read the back of the labels of store bought salad dressing you will generally never find good ol’ olive oil. And usually way too many ingredients you can’t pronounce. Usually high expeller pressed safflower or canola oil which aren’t the best for your body and can actually cause inflammation. So getting back to home made, it’s quite simple to do. Just chop up some shallots and add them to some olive oil, Dijon mustard, apple cider vinegar and maple syrup (or honey). It’s best if you can do it in advance. That way the flavor of the shallots can really marry with the rest of the ingredients.

CSA Contains:
BUNCHED SPINACH
RED TOMATOES
SHALLOTS
CARROTS
GREEN CABBAGE
RED LEAF LETTUCE
RED BEETS
COLLARDS
CILANTRO
BLUEBERRIES from CENTRAL WEST PRODUCE
BIG BOX ADD: GREEN LEAF LETTUCE, CHERRY TOMATOES, CARROTS, PINK LADY APPLES, FENNEL

FRUIT EXPANSION: BLUEBERRIES and PINK LADY APPLES

JUICE FEAST:
BUNCHED SPINACH
CARROTS
GREEN CABBAGE
RED LEAF LETTUCE
RED BEETS
COLLARD GREENS
CILANTRO
GREEN LEAF LETTUCE
FENNEL
PINK LADY APPLES

Thai Tuna Patties with Cilantro Cabbage Slaw

Ingredients:
For the slaw
½ cup shredded carrots
½ cup shredded cabbage
¼ cup chopped cilantro
1 tablespoon apple cider vinegar
1 teaspoon coconut sugar
1 teaspoon toasted sesame oil
Salt
Freshly ground pepper
A few dashes of hot sauce, if you like it spicy
For the burgers
2 (5 ounce) cans Genova Yellowfin Tuna
1 egg
1 tablespoon coconut flour (or ¼ cup Panko breadcrumbs)
¼ cup freshly chopped cilantro
½ tablespoon freshly grated ginger
2 cloves garlic, minced
¼ teaspoon turmeric
½ teaspoon cayenne pepper
Salt
Freshly ground black pepper
1 teaspoon coconut oil
For topping:
1 avocado, sliced
(Find the full directions and inspiration here at Ambitious Kitchen)



Check out how to make perfect collard green wraps here
. It’s been one of my favorite things to do lately. They are high in calcium and extremely alkalizing for your body. Thanks to their many nutrients, collard greens have been associated with cancer prevention, detox support, anti-inflammatory properties, heart health, and digestive support. That’s a lot of reasons to welcome them onto your plate.

Amazing Coconut Curried Greens

Ingredients:
GREENS
2 Tbsp coconut oil
2 medium shallot (sliced)
3 cloves garlic* (minced)
1 tsp minced ginger
1 large bundle collard greens (large stems removed, chopped)
2 tsp curry powder (divided // plus more to taste)
2 tsp coconut sugar (plus more to taste)
Sea salt (to taste // ~1/2 tsp as original recipe is written)
1 large bundle kale (green or purple // large stems removed // chopped)
1/2 cup light coconut milk (or sub vegetable broth or water // divided)
(Find the full recipe and directions here at The Minimalist Baker)

Warm Cabbage and Beet Salad with Chickpeas, Tamari and Lime

(I love warm cabbage salads. Roasted cabbage turns an ordinary green cabbage into sweet, crunchy bites. Be flexible and use what you have on hand.)
Ingredients:
Lime-Pepper Beets
3 fist-sized beets
1 lime
2 teaspoons toasted sesame oil / sunflower oil
3/4 teaspoon sea salt
1/2 teaspoon whole coriander, freshly ground
1/2 teaspoon black pepper

Tamari-Maple Cabbage
1 smallish purple cabbage
3 teaspoons toasted sesame oil / sunflower oil
2 tablespoons tamari
1 teaspoon maple syrup
1/4 teaspoon red chili flakes OR chipotle chili flakes + plus more to taste
1/4 teaspoon sea salt
1/4 teaspoon black pepper, ground
Purple Haze Roasted Cabbage Beet Salad

Roasted Lime-Pepper Beets
Roasted Tamari-Maple Cabbage
1 can chickpeas (2 cups cooked)
1/4 cup macadamia nuts or seeds/nuts of choice
3 tablespoons creamy sunflower seed butter or peanut butter
reserved 1/2 lime
more salt + pepper, to taste
watercress or fresh torn basil, to garnish
(Find the full recipe and directions here at Will Frolic for Food)

Warm Black Bean and Quinoa Salad with Spicy Lime Dressing

Ingredients:
2 cups COOKED quinoa (I would recommend using chicken/veggie stock as the cooking liquid)
1 cup black beans, drained and rinsed
2 cups diced bell pepper (about 2 peppers) – any color works
¼ cup shallot, finely minced (about 1 medium shallot)
¾ cup cilantro, minced
1 teaspoon cumin
1 teaspoon chili powder
¾ of a medium avocado, diced
For the dressing:
2 tablespoons lime juice
4 tablespoons (1/4 cup) olive oil
¼ teaspoon honey
⅛ teaspoon cayenne pepper
1 clove garlic, grated
(Find the full recipe and directions here at The Garlic Diaries)

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