Week of May 8th

I’m becoming very interested in Integrative Medicine lately. That’s an approach to care that puts the patient at the center and addresses the full range of physical, emotional, mental, social, spiritual and environmental influences that affect a person’s health. The fact that food can heal, reverse and prevent disease is something I’ve known for a long time. But to see it in action is truly amazing. If you have a minute, check out Minding Your Mitochondria, on YouTube. It’s about a doctor who reversed her progressive MS and is now living proof of the healing power and magical ways of something we do at least three times a day. And that’s eat delicious food.
As I walked the fields this morning I saw bright white onion bulbs starting to penetrate the soil. Rays of zucchini flowers are blossoming and little cucumbers are dangling from the neatly placed strings holding the plants up. All of this amazing food truly starts from the soil and that’s what we are very diligent about. We have about an acre of compost behind the scenes. That compost not only collects trash (manure, end of grape harvest, ect..) from the community, it sits quietly, hard at work, waiting to nourish the fields and the food we eat. Cheers to your health and the future of our food.

CSA Contains:
CARROTS
STRAWBERRIES
SUGAR SNAP PEAS
GREEN ZUCCHINI
RED BEETS
DILL
GREEN LEAF LETTUCE
BLUEBERRIES
ARUGULA
BUNCHED SPINACH
BIG BOX ADD: RED LEAF LETTUCE, CARROTS, STRAWBERRIES, LACINATO KALE, HASS AVOCADOS

FRUIT EXPANSION: STRAWBERRIES

JUICE FEAST:
CARROTS
STRAWBERRIES
BUNCHED SPINACH
LACINATO KALE
RED BEETS
ITALIAN PARSLEY
ROMAINE LETTUCE
BLUEBERRIES
FENNEL
GREEN KALE

Chicken Spinach Strawberry Salad with Turmeric Almond Dressing

Ingredients:
Salad
8 chicken tenders
6 cups baby spinach
1 cup strawberries sliced
1 cup blueberries
1 avocado sliced
1/3 cup raw almond slivers
1/4 cup green onion sliced
1 radish sliced
Turmeric Almond Dressing
1/3 cup raw almond slivers
1 tablespoon maple syrup
3/4 cup water (i would sub olive oil here)
1/2 teaspoon garlic minced
1/4 teaspoon pink Himalayan salt
3 tablespoons lemon juice fresh
2 teaspoons lemon zest
1 tablespoon turmeric
1/8 teaspoon black pepper
(Find the full recipe and directions here at Delightful Mom Food)

Garlic Roasted Sweet Potato & Arugula Salad with Turmeric Honey Mustard Yogurt Dressing

Ingredients:
1 1/2 tablespoons olive oil
2 medium sweet potatoes, cut into 1/2 inch thick wedges
2 garlic cloves, minced
1/2 teaspoon salt
Freshly ground black pepper
For the dressing:
1/4 cup nonfat greek yogurt
1 teaspoon dijon mustard
1 teaspoon honey
1/4 teaspoon ground turmeric
For the topping:
2-3 cups fresh arugula
1/4 cup dried cherries
1/4 cup toasted sliced almonds
(Find the full recipe and directions here at The Ambitious Kitchen)

Buddha Bowl with House Vinaigrette

Ingredients:
For the House Vinaigrette (makes 3/4 to 1 cup):
3 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
1 medium clove garlic, minced
2 teaspoons pure maple syrup, or more to taste
1/2 teaspoon pink Himalayan salt or fine sea salt, or to taste
Freshly ground black pepper, to taste
6 to 8 tablespoons extra-virgin olive oil, to taste
For the Buddha Bowl:
1 1/2 cups uncooked quinoa
2 tablespoons extra-virgin olive oil
2 cups fresh snap peas, ends trimmed and chopped into bite-sized pieces
2 cups zucchini, sliced into half-moons
Pink Himalayan salt or fine sea salt, or to taste
1 to 2 cups fresh baby spinach
1 medium carrot, peeled and spiralized/julienned*
1 medium beet, peeled and spiralized/julienned**
1 to 2 large ripe avocados, pitted and sliced
3/4 cup toasted pepita seeds***
(Find the full recipe and directions here at Oh She Glows)

Beet Green Pesto With Toasted Walnuts

(Stop tossing your beet greens into the trash; put them to use with this nutty, garlicky beet green pesto instead!)
Ingredients:
5 cups beet greens stems removed
1/2 cup toasted walnuts
3 cloves of garlic roughly chopped
1/4 cup shaved parmesan or romano
1/4 teaspoon kosher salt
1/4 teaspoon cracked black pepper
1/4 cup extra virgin olive oil
Handful of herbs (basil, parsley, cilantro) optional
(Find the full recipe here at Killing Thyme)

Oven-Baked Zucchini Fritters with Feta and Dill

Ingredients:
2 medium-sized zucchini (2 to 2 1/2 cups after shredded)
½ teaspoon salt
2 cloves of garlic, minced
1 tablespoon olive oil
1 teaspoon baking powder
¼ teaspoon black pepper
2 large eggs
¾ cup crumbled feta cheese
2 tablespoon rolled oats
1 cup Panko Bread Crumbs
2 scallions, chopped thinly
2 tablespoons fresh dill, chopped – plus more as garnish
For the Yogurt Sauce: (optional)
1 cup non-fat Greek yogurt
2 cloves of garlic, minced
1 tablespoon lemon juice, freshly squeezed
½ teaspoon salt
(Find the full recipe and directions here at Fool Proof Living)

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