Week of March 27th

When we buy chicks from a hatchery, we usually buy only females. Of course we get a few roosters from time to time and they’ve lived out their life pecking around with the ladies. I never gave it a second thought as to what happens to the males. The truth of the situation is that the males are usually crushed alive or drowned at birth. This is why I am so happy to support The Alchemist Farm. They have so many incredible practices that foster chickens health and happiness, and a rooster relocation program is one of them. They find people who want to raise roosters for food or pets so the birds get to live out at least a few happy months. There is so much that goes into a good egg from our farm. It starts at the birth of a chick and ends with that chicken roaming around in tall grass, eating vegetables and fruit with organic grain to supplement and being free to do everything that a chicken loves to do. We are loaded with chicken eggs, so feel free to add a subscription or just pop a dozen into your box this week via our CSA store.
I also wanted to let you know that our CSA program is now supporting a program called “Lunch on Me.” This program redirects a huge amount of food waste in LA to the homeless people who need it the most. They also create programs to help people get back on their feet. I was truly touched by the efforts of LaRayia Gaston who runs this program. I try and get as much leftover produce to our local shelters, but by supporting people who are dedicated to these kinds of missions it helps us all.
We are weeks away from strawberries. And our fruit orchard is in full bloom. Looking forward to all the apricots, peaches, pears and apples this year to name a few.

CSA Contains:
CARROTS
ROMAINE LETTUCE
SUGAR SNAP PEAS from ALANCANTAR ORGANICS
LEEKS
BLUEBERRIES from CENTRAL WEST PRODUCE
PURPLE SWEET POTATOES from QUAIL H. FARMS
GREEN KALE
SPINACH
GREEN CABBAGE
CILANTRO from SUNRISE ORGANICS
BIG BOX ADD:
CARROTS, RED LEAF LETTUCE, GARNET YAMS from QUAIL H. FARMS, CAULIFLOWER from FRESH VENTURE FARMS, HASS AVOCADOS from McCloskey Nursery

FRUIT EXPANSION: BLUEBERRIES and FUJI APPLES

JUICE FEAST:
CARROTS
ROMAINE LETTUCE
BEETS
FUJI APPLES from CUYAMA ORCHARD
BLUEBERRIES from CENTRAL WEST PRODUCE
FENNEL
GREEN KALE
SPINACH
GREEN CABBAGE
CILANTRO from SUNRISE ORGANICS

Mushroom and Leek Quiche with Sweet Potato Crust

Ingredients:
2 Tablespoons unrefined cold-pressed olive oil + more for greasing the pan
12 ounces sweet potato, peeled or unpeeled and cut into 3” chunks (about 1 medium-large sweet potato)
⅔ cup old-fashioned rolled oats (select GF oats for a GF crust) or quinoa flakes
7 large eggs, divided (I.e. you’ll use 1 for the crust and 6 for the filling)
1 ¼ teaspoons sea salt, divided
1 leek, white and light green part washed well and sliced, dark green part can be washed and saved for stock or composted/discarded
1 large shallot, sliced
3 ounces mushrooms, such as shiitake, cremini or maitake, wiped clean with a damp paper towel and sliced
2 cloves garlic, thinly sliced
⅛ teaspoon ground turmeric
pinch of cayenne pepper (optional)
freshly ground black pepper to taste (I use about ½ teaspoon)
1 ½ cups fresh baby spinach leaves
¼ cup full fat coconut milk or heavy cream
2 ounces goat cheese in small pieces (optional)
(Find the full recipe and directions here at Pamala Salzman)

Sesame Orange Noodle Bowl

Ingredients:
Dressing/sauce
2 tablespoons white miso paste
2 tablespoons rice vinegar
2 tablespoons tamari
½ tablespoon toasted sesame oil
(plus excess juice from the orange below)
Bowls
1 medium orange
2 cups shredded red cabbage
3 ounces soba noodles, cooked, drained, & rinsed* (see note)
Extra-virgin olive oil, for drizzling
⅓ cup chopped scallions (about 3)
1 cup snap peas, de-stringed and chopped
8 ounces shiitake mushrooms, stemmed and sliced
7 ounces baked tofu, sliced or cooked protein of choice**
Sesame seeds
Handful of fresh herbs, cilantro or mint, optional
Sea salt
(Find the full recipe and directions here at Love and Lemons)

Creamy Kale Caesar Salad

Ingredients:
1/2 cup raw cashews, soaked for an hour
1/4 cup nutritional yeast
2 Tbsp water
2 Tbsp apple cider vinegar
2 tsp capers
1 Tbsp (vegan) worcestershire sauce
½ tsp sea salt
2 cloves garlic
1/3 cup olive oil
1 Tbsp lemon juice
CROUTONS
1 tsp coconut oil
1 cup raw cashews
1 tsp garlic powder
1/2 tsp sea salt
1/2 tsp turmeric powder
“FRIED LEEKS”
2 cups chopped or thinly sliced leeks
1/2 tsp sea salt
1 1/2 Tbsp butter (vegan butter)
1 clove garlic
Salad:
2 cups kale (1 head will be fine), thinly sliced/chopped
9 oz (about 5 cups) baby romaine lettuce, thinly/finely chopped
(Find the full recipe and directions here at Pure Mamas)

Easy Vegan Coleslaw

Ingredients:
DRESSING
1 cup raw cashews* (soaked in very hot water 1 hour, or in cool water 6 hours or overnight)
1/3 cup water
1 Tbsp maple syrup (plus more to taste // sub sweetener of choice, e.g. stevia or organic cane sugar)
2 tsp spicy brown mustard (or yellow mustard)
1 1/2 Tbsp white vinegar
2 tsp apple cider vinegar
3 Tbsp chopped yellow or red onion
1/2 tsp celery salt (or seeds // if using seeds, add more salt to taste)
Sea salt and black pepper to taste
SLAW
2 cups shredded carrot
4 cups packed shredded red or green cabbage
(Find the full recipe and inspiration here at Minimalist Baker)

Thai Veggie Stuffed Sweet Potatoes With Spicy Peanut Sauce

Ingredients:
3-4 sweet potatoes, scrubbed clean
2-3 tablespoons cooking oil, divided (I like avocado or coconut oil)
1 lb. boneless/skinless chicken breast, cut into bite-size strips (about 2 or 3 breasts) Omit for vegan/vegetarian version.
1 small red bell pepper, sliced
2 large carrots, peeled and cut into matchsticks
½ small head red or green cabbage, sliced thin (about 1-1.5 cups)
1 small red onion, roughly chopped
2 cloves garlic, minced
½ teaspoon ginger, finely minced
2 cups fresh spinach leaves, washed and dried
1 cup cooked edamame, shelled
juice of ½ lime
salt and pepper, to taste
¼ cup chopped cilantro, optional garnish
chopped green onion, optional garnish
Spicy Peanut Sauce:
½ cup natural peanut butter
⅓ cup low sodium soy sauce (use tamari or coconut aminos if gluten-free)
¼ cup apple cider vinegar
¼ cup canned, full-fat coconut milk, more may be needed if you want it thinner
2-4 tablespoons honey, to taste
½-2 tablespoons sriracha sauce, more or less to taste (can also use a few pinches of crushed red pepper instead)
2 teaspoon minced garlic
1 teaspoon ginger, finely grated
(Find the full recipe and inspiration here at Wife Mamma Foodie)

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