Week of February 20th

I always associate December with winter time. By the time it’s February shouldn’t we be well into spring 😀 Just kidding. This is coming straight from a girl who grew up with all four seasons but is now fully acclimated to the California sunshine. February seems to truly be winter on the farm. Tomatoes finally come to an end, strawberries are still on the horizon and all the crops are growing so very slowly due to the shorter days and chilly nights. We look to our neighboring farms to supplement the boxes and our love of brassicas to carry us through. Oh..and a sweet carton of plump juicy blueberries for a little extra sunshine.

CSA Contains:
CARROTS
SALAD MIX from ALANCANTAR ORGANICS
BUNCHED SPINACH
BRUSSELS SPROUTS from ALANCANTAR ORGANICS
CILANTRO
RED RUSSIAN KALE from SUNRISE ORGANICS
BLUEBERRIES from CENTRAL WEST PRODUCE
FENNEL
BEETS
SHALLOTS from FINLEY FARMS
BIG BOX: CARROTS, RED LEAF LETTUCE, ARUGULA, PINK LADY APPLES, BRUSSELS

FRUIT EXPANSION: BLUEBERRIES and PINK LADY APPLES

JUICE FEAST:
CARROTS
BUNCHED SPINACH
CABBAGE
CILANTRO
RED RUSSIAN KALE
BLUEBERRIES from CENTRAL WEST PRODUCE
FENNEL
BEETS
PINK LADY APPLES
LACINATO KALE

Massaged Kale and Fennel Salad with Lemon Vinaigrette

Ingredients:
Salad
4 cups kale, chopped
1 fennel bulb, sliced (~1 cup)
3 fennel stalks, chopped
1/4 cup fennel fronds, chopped
1 apple, finely sliced
1/2 purple onion, finely diced
1/2 cup dried apricots, chopped
1/2 cup cashews, chopped
1/4 – 1/2 cup crumbled goat cheese*

Lemon Vinegarette
1/4 cup olive oil
2 tablespoons dill, chopped
2.5 tablespoon apple cider vinegar
2 tablespoons lemon juice
1/2 tablespoon honey (or 1 depending on sweetness level)
1/4 teaspoon salt
(Find the full recipe and directions here at Fit Foodie Finds)

Kale + Brussels Miso Mustard Noodle Bowls
https://i.imgur.com/Ju5b4eb.jpg
Ingredients:
1 pkg rice pasta
1 pkg fresh Brussels sprouts
1 large bunch kale
olive oil
salt
pepper
1.5 tbsp miso paste (I used red miso)
1/4 cup tahini
1 tbsp dijon mustard
1/2 cup water
(Find the full ingredients and directions here at Healthy Little Vittles)

Roasted Carrot & Fennel Quinoa Bowls with Mint-Cilantro Dressing

Ingredients:
6-7 medium carrots sliced on the bias into 1/2 -inch thick ovals
1 medium red onion cut into ½-inch thick wedges
1 large fennel bulb or two small cut into 1/2 -inch slices
Avocado oil or other neutral oil
1 cup dry quinoa
Salt to taste
Mint-Cilantro Dressing
½ cup mint
½ cup cilantro/coriander
1 small-ish garlic clove
¼ cup water
Juice of ½ a lime
¼ cup olive oil
Salt to taste
(Find the full recipe and directions here at The Nourish Exchange)

Coconut Turmeric Quinoa with Kale

Ingredients:
1 tablespoon coconut oil
1 large shallot, minced
2 teaspoons minced fresh ginger
2 teaspoons turmeric
1/4 to 1/2 teaspoon salt
1 cup uncooked quinoa, rinsed
2 cups low-sodium vegetable broth or water
1/2 cup whole-fat coconut milk
2 cups shredded dino kale
Toasted Coconut Flakes, for topping
Cilantro, for topping
(Find the full recipe and directions here at Naturally Ella)

Shaved Brussels Sprouts Salad With Roasted Beets, Pecans and Goat Cheese

Ingredients:
6 medium size beets
Extra virgin olive oil
Kosher salt
24 ounces fresh Brussels sprouts
1/2 cup slow roasted pecans roughly chopped
1/3 cup extra virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon grainy mustard
1 tablespoon Dijon mustard
1 tablespoon maple syrup or more to taste
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2-3 ounces goat cheese
(Find the full recipe and directions here at Foodie Crush)

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