Week of March 3rd

Our winter produce is holding strong. We are excited for more rain on the horizon, but it’d definitely making a big impact on the crops and we will see it unfold over the next few months. I’m really excited for our fruit trees this summer. We have been pruning them back and hoping for lots of peaches, pears, plums and apples this year. In the near future we are looking forward to sugar snap peas, broccoli, cauliflower and more. Keep in touch and let me know what you are cooking.

CSA Contains:
ARUGULA
CARROTS
GARNET YAMS from QUAIL H. FARMS
RED LEAF LETTUCE
RED BEETS
FENNEL
BLUEBERRIES from CENTRAL WEST PRODUCE
BUNCHED SPINACH
LACINATO KALE from SUNRISE ORGANICS
LEEKS
BIG BOX ADD: CARROTS, GREEN LEAF LETTUCE, GREEN CABBAGE and ENGLISH PEAS from TUTTI FRUITI, CILANTRO

FRUIT EXPANSION: BLUEBERRIES and FUJI APPLES

JUICE FEAST:
CARROTS
RED BEETS
BLUEBERRIES from CENTRAL WEST PRODUCE
BUNCHED SPINACH
LACINATO KALE from SUNRISE ORGANICS
FENNEL
CILANTRO
FUJI APPLES from CUYUAMA ORCHARDS
GREEN CABBAGE
GREEN KALE

Roasted Yam & Blueberry Kale Salad

Ingredients:
Salad:
1 head kale, stemmed and finely chopped
1 yam, peeled and diced into 1 inch cubes
1/2 cup walnuts
1/2 cup goat or sheep feta cheese
1 cup blueberries
Dressing:
1 tsp avocado oil
1 large shallot, peeled and finely diced
4 TBSP olive oil
4 TBSP water
3 TBSP maple syrup or honey
1 TBSP apple cider vinegar
1/2 lemon, juiced
1/2 tsp salt
(Find the full recipe and directions here at Healthy Eating and Living)

Colorful Beet Salad with Carrot, Quinoa & Spinach

Ingredients:
Salad
½ cup uncooked quinoa, rinsed
1 cup frozen organic edamame
⅓ cup slivered almonds or pepitas (green pumpkin seeds)
1 medium raw beet, peeled
1 medium-to-large carrot (or 1 additional medium beet), peeled
2 cups packed baby spinach or arugula, roughly chopped
1 avocado, cubed
Vinaigrette
3 tablespoons apple cider vinegar
2 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon chopped fresh mint or cilantro
2 tablespoons honey or maple syrup or agave nectar
½ to 1 teaspoon Dijon mustard, to taste
¼ teaspoon salt
Freshly ground black pepper, to taste
(Find the full recipe and directions here at Cookie and Kate)

Fennel Spinach Soup

Ingredients:
2 tablespoons grass-fed butter or olive oil
1 onion, diced
1 medium fennel bulb, trimmed and thinly sliced
4 cloves garlic, minced
1 bay leaf
1 white sweet potato (or regular potato), peeled and cubed
4 cups chicken broth (vegetable broth to make vegetarian)
sea salt and freshly ground black pepper, to taste
1 lb fresh spinach, (about 10 – 12 cups), rinsed and trimmed
micro greens for serving, or additional fresh spinach leaves
raw milk, aged parmesan cheese, shaved, for serving, optional
(Find the full recipe and directions here at Tasty Yummys)

Sweet Potato & Kale Hash

Ingredients:
1 medium/large sweet potato, peeled and diced small
1 leek, cleaned and chopped (white and light green parts only)
3 garlic cloves, minced
2 packed cups kale, destemmed and chopped
1 1/2 tablespoons lemon juice
1 teaspoon herbs de provence
1/4 teaspoon salt
1/4 teaspoon black pepper
pinch of red pepper flakes
(Find the full recipe and details here at Wholesomelly Ella)

Beet Orange and Fennel Salad

Ingredients:
1 – 1 ½ pounds cooked beets- steamed or roasted, peeled and cut into wedges
2 oranges (feel free to sub 1 blood orange), peeled, cut into bite sized pieces
1 medium fennel bulb, cored and shaved thinly
⅛-¼ cup thinly sliced red onion
⅛ cup fresh dill or mint- chopped
⅛ cup fresh italian parsley – chopped
Dressing:
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons honey ( or vegan alternative- agave, maple)
¼ tablespoon salt and pepper, more to taste
(Find the full recipe and directions here at Feasting at Home)

Twice Baked Sweet Potatoes with Leeks and Sausage

Ingredients:
4 small sweet potatoes
1 Tbs. olive oil
1/2 lb. bulk sweet Italian sausage or link sausage, casings removed
1 Tbs. unsalted butter
1 lb. leeks white and light-green parts only, quartered lengthwise and thinly sliced (about 2 cups)
1 tsp. chopped fresh sage
1/4 tsp. chopped fresh thyme
Kosher salt
1/2 cup sour cream
1/4 cup grated Gruyère
(Find the full recipe here at Side Walk Shoes)

Leave a Reply

Your email address will not be published. Required fields are marked *