Week of May 22nd

As we move at full speed into summer time, the new products keep rolling out. We welcome spring onions to the line up this week and look forward to cucumbers, green beans, yellow zucchini and tomatoes, among others in the near future. For those of you who were expecting cucumbers as planned this week, they just weren’t ripening quick enough to get enough for our CSA this week.
It’s exciting to see watermelons and cantaloupe of all kinds starting to go into the ground. The very first tomatoes are starting to ripen up here in Buellton as they are just starting to trickle out in Goleta. We are definitely a bit behind schedule due to the heavy rains months ago.
Lets enjoy lots of strawberries this week and blueberries while they are going strong. I’ve found some really interesting recipes for smoothies and ice cream which can be indulgent treats with some healthy benefits added. I love paleo blueberry muffins and strawberry smoothies. I tend to lean towards the sweet side of things so it’s good to have some of those ideas ready to go.
I’m watching the apricots ripen on the tree and am really looking forward to having them in our fruit expansions. I’ve also been thinning a TON of peaches and early apples and am getting really excited about all our fruit this year. It will be our first year in real production with our little orchard.
If you have any suggestions about what you’d like to see in the box always let me know. Or send me pictures and/or recipes of what you’ve made so we can post it on our Instagram for inspiration. Hop over to our CSA store for some farm fresh eggs. The chickens have been hard at working making you some ingredients for a delicious breakfast.

CSA Contains:
RED SPRING ONIONS
BROCCOLI
SUGAR SNAP PEAS from TUTTI FRUTTI*
DOUBLE DOWN ON STRAWBERRIES
ROMAINE LETTUCE
CARROTS
GREEN ZUCCHINI
BABY SPINACH
BLUEBERRIES from BELLA VISTA FARMS
BIG BOX ADD: CAULIFLOWER from FRESH VENTURE FARMS, CARROTS, RED LEAF LETTUCE, SUGAR SNAP PEAS, RED BEETS

*we were short on peas this week on the farm and I really had my heart set on another week so we are sourcing them from down the street

FRUIT EXPANSION: BLUEBERRIES and STRAWBERRIES

JUICE FEAST:
ITALIAN PARSLEY
CUCUMBERS
DOUBLE DOWN ON STRAWBERRIES
ROMAINE LETTUCE
CARROTS
LACINATO KALE
BUNCHED SPINACH
BLUEBERRIES from
RED BEETS

Parmesan Zucchini Noodles

(Fast food at it’s finest. No need for a spiralizer, but it makes things really fun here. And I’m always trying to serve up veggies in a different form for the kiddo. Keep him on his toes.)
Ingredients:
3 medium zucchini
2 tablespoons butter
2 cloves garlic minced
2 cups packed spinach
1/4 cup freshly grated Parmesan cheese
Salt and black pepper to taste
(Find the full recipe and directions here at Two Peas and Their Pod)

Vegan Broccoli “Cheddar” Stuffed Sweet Potatoes

(You can always just stuff the heck out of these taters with real cheese, but it’s fun to try a new take on things once in a while.)
Ingredients:
VEGAN “CHEESE” SAUCE
1/2 cup raw cashews soaked 3 hours
3 Tbsp tahini
3/4 cup water
1/3 cup Bob’s Red Mill Nutritional Yeast
1.5 Tbsp cider vinegar
3/4 tsp sea salt to taste
FOR THE STUFFED SWEET POTATOES
4 small sweet potatoes roasted
1 Tbsp avocado oil
2 large crowns broccoli chopped into florets
2 Tbsp Bob’s Red Mill Nutritional Yeast to taste
1/4 tsp ground paprika
1/4 tsp sea salt
FOR SERVING:
1 Tbsp hemp seeds
2 tsp red pepper flakes
3 Tbsp fresh parsley finely chopped
(Find the full recipe and inspiration here at The Roasted Root)

Quinoa Confetti Salad with Sugar Snap Peas & Toasted Pepitas

Ingredients:
1/2 cup dried quinoa (about 1 1/2 cup cooked)
2 cups sugar snap peas
1/2 cup raw pepitas (pumpkin seeds)
1/2 cup grated carrots (about 2 small carrots)
1/4 cup finely diced red onion (about 1/4 small onion)
1/4 cup minced chives
1/4 cup olive oil
2 tablespoons white wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
(Find the full recipe and directions here at Kitchen Treaty)

Avocado Strawberry Spinach Salad

Ingredients:
1 bunch of fresh, organic spinach
1 carton of organic strawberries
2 large Hass avocados, sliced into cubes
1/3 cup of raw walnuts or slivered almonds
1/3 cup of crumbled goat feta or goat cheese
1 tsp of sumac to season (sub lemon zest or lemon pepper seasoning if you don’t have sumac)
For the Vinaigrette
1/2 cup of good quality balsamic vinegar
1 tbsp of tamari sauce (GF soy-sauce)
1/4 cup raw honey
1/4 cup of extra virgin olive oil
sea salt and pepper to taste
(Find the full directions and inspiration here at The Dish on Healthy)

Anti-Inflammatory Blueberry Smoothie

Ingredients:
1 cup almond milk (or other plant based milk)
1 frozen banana
2/3 – 1 cup frozen blueberries
2 handfuls spinach or leafy greens
1 T almond butter
1/4 tsp cinnamon
1/8 – 1/4 tsp cayenne start light and add as desired
1 tsp maca powder optional
(Find the full directions and inspiration here at Lemons and Zest)

3- Minute Vegan Strawberry Ice Cream

Ingredients:
1 Cup frozen strawberries
1/2 cup cashews
3 dates
(Find the full recipe and directions here at My Kids Lick the Bowl)

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