Week of May 1st

I’ve been out thinning our peach trees very excited at the prospect of peaches as early as June. We may have a few apricots as well for our fruit expansions. We are in the third year of our new orchard so it’s hard to predict how things will go. I’ve also seen a few cucumbers and spring onions come my way so we can look forward to new items mixing into our boxes soon.
We have avocados for our CSA boxes this week. They were picked on Friday, but they will ripen a lot quicker if you put them inside a brown paper bag (include a banana if you’d like to speed it up a bit). We also have more available in the CSA store if you’d like to stock up for Cinco de Mayo. If you see anything else on the list below that you’d like more of, feel free to email me. It can be a bit tedious managing the store items.

CSA Contains:
CARROTS
STRAWBERRIES
GREEN ZUCCHINI
RED LEAF LETTUCE
GREEN CURLY KALE
SUGAR SNAP PEAS
CILANTRO
ARUGULA
HASS AVOCADOS from SPLENDID PRODUCE
BROCCOLI from TUTTI FRUTTI FARMS
BIG BOX ADD: CARROTS, GREEN LEAF LETTUCE, ARTICHOKES from TUTTI FRUTTI FARMS, STRAWBERRIES, SUGAR SNAP PEAS

FRUIT EXPANSION: BLUEBERRIES from BELLA VISTA FARMS and STRAWBERRIES

JUICE FEAST:
CARROTS
STRAWBERRIES
RED BEETS
GREEN CURLY KALE
CILANTRO
FENNEL from TUTTI FRUTTI FARMS
LACINATO KALE
BLUEBERRIES from BELLA VISTA FARMS
HASS AVOCADOS
ONE MORE TBD

Vegan Curried Broccoli Chickpea Salad

Ingredients:
For the salad:
1 head of broccoli, very finely chopped
1 cup shredded carrots
1 (15 ounce) can chickpeas, rinsed and drained
1/2 cup toasted sliced almonds (can also use chopped roasted almonds)
1/2 cup dried cranberries
1 bunch green onions, chopped
¾ cup chopped fresh cilantro
For the dressing:
1/4 cup tahini
1/2 large lemon, juiced
3-5 tablespoons warm water, to thin dressing
1 clove garlic, finely minced
1-2 teaspoons pure maple syrup, to sweeten
1 teaspoon yellow curry powder
½ tablespoon freshly grated ginger
½ teaspoon ground turmeric
½ teaspoon salt
Freshly ground black pepper
(Find the full recipe and inspiration here at The Ambitious Kitchen)

Cilantro Lime Shrimp with Zucchini Noodles

Ingredients:
1 lb shrimp, shelled and deveined
2 + 1 tablespoons olive oil
4 cloves garlic, minced
1 pinch red pepper flakes (optional)
1/4 cup vegetable broth
1 teaspoon honey
Juice of 1 1/2 lime
3 medium zucchini, spiralized or cut into noodles
Salt and fresh cracked pepper to taste
1 teaspoon lime zest
2 tablespoons cilantro, chopped (or more to taste)
(Find the full ingredients and directions here at Eating Well 101 )

Zucchini & Carrot Waffles

Ingredients:
1/2 cup carrots grated
1 1/2 cups of zucchini grated
1/2 onion grated
1/2 cup almond flour
3 eggs
1/2 teaspoon garlic powder
1 Tablespoon nutritional yeast
2 Tablespoons coconut oil melted
1/2 teaspoon salt
(Find the full recipe and directions here at My Life Cookbook)

Broccoli, Avocado and Lime Salad

Ingredients:
3 ripe avocados
1 1/2 broccoli head
a handful of fresh coriander (15g)

For the dressing
Juice of 3 limes (about 30ml juice)
2 tablespoons of tahini
3 tablespoons of olive oil
2 teaspoons of tamari (gluten free soy sauce)
2 teaspoons of honey or pure maple syrup
a sprinkling of salt
(Find the full recipe and directions here at Deliciously Ella)

Anything-Goes Kale Salad with Green Tahini Dressing

Ingredients:
Per salad
½ medium bunch kale, preferably the Tuscan/lacinato variety, or several handfuls of your favorite greens
1 cup leftover cooked grains (I love long-grain brown rice, quinoa, farro or wheat berries…)
2 carrots, sliced into long ribbons with a julienne peeler or regular veggie peeler
1 radish, thinly sliced and roughly chopped
2 tablespoons pepitas (green pumpkin seeds) or sunflower seeds, toasted
More ideas: halved cherry tomatoes, sliced avocado, chopped bell pepper, whatever else strikes your fancy…
Green tahini dressing (yields about ¾ cup, so you’ll have plenty for future salads)
⅓ cup olive oil
⅓ cup lime juice (about 3 to 4 medium limes)
Handful of fresh cilantro
1 small jalapeño, seeds and membranes removed, roughly chopped
2 tablespoons tahini
1 ½ teaspoons honey or maple syrup
½ teaspoon ground cumin
1 clove garlic, roughly chopped
¼ teaspoon fine-grain sea salt, to taste
Pinch of red pepper flakes, optional for extra heat
(Find the full recipe and directions here at Cookie and Kate)

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