Week of March 13th

I am really happy to have now fulfilled all our egg subscriptions on our wait list. If you would like to have a dozen of our organic eggs added to your subscription you can log in here at www.farmigo.com/account/somethinggoodorganics, click on the “change” button next to your subscription and follow the prompts. You can also shop for them in our CSA store now. We hope you enjoy all the farm goodness coming your way this week.

CSA Contains:
WHITE CAULIFLOWER from FRESH VENTURE FARMS
CARROTS
RED LEAF LETTUCE
RED BEETS
GARNET YAMS from QUAIL H. FARMS
BLUEBERRIES from CENTRAL WEST PRODUCE
BABY SPINACH
RED CABBAGE
LACINATO KALE from SUNRISE ORGANICS
CILANTRO
BIG BOX ADD: CARROTS, SALAD MIX, LEEKS, FUJI APPLES from CUYAMA ORCHARDS, RADISHES

FRUIT EXPANSION: BLUEBERRIES and FUJI APPLES

JUICE FEAST:
CELERY
CARROTS
RED LEAF LETTUCE
RED BEETS
FUJI APPLES from CUYAMA ORCHARDS
BLUEBERRIES from CENTRAL WEST PRODUCE
BABY SPINACH
RED CABBAGE
LACINATO KALE from SUNRISE ORGANICS
CILANTRO

Curry Roasted Cauliflower Sweet Potato Salad

Ingredients:
For the cauliflower and sweet potatoes:
1 head cauliflower, cut into medium-sized florets (about 3-4 cups florets)
1 large sweet potato, cut into ½ inch cubes (about 2-3 cups diced sweet potato)
1 tablespoon olive oil
1 teaspoon curry powder
½ teaspoon ground turmeric
½ teaspoon garlic powder
¼ teaspoon red cayenne pepper
Freshly ground salt and pepper
For the add-ins:
2/3 cup thawed frozen peas (just let them sit in warm water for a bit)
1/4 cup diced green onion
1/3 cup dried cranberries (or dried cherries)
1/2 cup finely chopped cilantro
optional: 1/4 cup finely chopped flat leaf parsley
For the dressing:*
3 tablespoons tahini
1 tablespoon fresh lemon juice
2-3 tablespoons warm water, to thin the dressing
½ teaspoon curry powder
¼ teaspoon garlic powder
½ tablespoon freshly grated ginger
¼ teaspoon ground turmeric
¼ teaspoon salt
Freshly ground black pepper
To garnish:
Extra cranberries & cilantro
(Find the full recipe and inspiration here at Ambitious Kitchen)

Roasted Cauliflower and Chickpea Tacos

Ingredients:
FOR THE TACOS:
2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon sea salt
1 tablespoon fresh lime juice
1 tablespoon olive oil
1 tablespoon water
1 (15 oz.) can of chickpeas, drained and rinsed
1 small head cauliflower, washed and cut into bite-size florets
Corn tortillas
1 cup finely chopped red cabbage
1 jalapeño, sliced, seeds removed
1 large avocado, seed removed and diced
Chopped cilantro
FOR THE LIME CREMA:
1 cup plain Greek yogurt or sour cream
1/8 cup fresh lime juice
1/4 cup chopped cilantro
Salt and pepper, to taste
(Find the full recipe and directions here at Two Peas and Their Pod)

3 Ingredient Sweet Potato Pizza Crust

Ingredients:
1 medium sweet potato, peeled
2/3 cup rolled oats
1 egg
1/2 teaspoon salt
a pinch of garlic powder
1 tablespoon olive oil
(Find the full directions and recipe here at a Pinch of Yum)

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 details here at Cookie and Kate)

Kale and Sweet Potato Sauté

Ingredients:
2 cups cubed and peeled sweet potatoes, cut into ¼-inch cubes (about 1 large or 2 medium)
1 Tbsp. cooking oil (coconut oil, olive oil or avocado oil)
½ cup thinly sliced red onion (about ½ small onion)
3 cloves garlic, minced
4 cups kale, tightly packed, washed and torn with tough stems removed (about 1 bunch)
Sea salt and pepper to taste
Avocado, fried eggs, Lemon wedges, optional
(Find the full recipe and inspiration here at The Real Food RDs)

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