Week of July 17th

I just wanted to let everyone know that I will personally be picking your peaches for the CSA boxes. It’s a fine line between unripe and the birds eating the fruit so bear with me. The peaches will probably be best sitting on your counter for a day or two. But you can give them a gentle squeeze and if they give at all they are ready to go. ENJOY.
This CSA program has given us the ability to plant our orchard and grow organic fruit for the boxes. Not to mention the 300+ chickens that supply the eggs. THANKS for supporting what we do.

CSA Contains:
MOUNTAIN MAGIC TOMATOES
RED TOMATOES
ROMAINE LETTUCE
RED ONIONS
APRICOTS from SAN JULIAN RANCH or SANTA ROSA PLUMS from GIVENS ORCHARD
CUCUMBERS
CARROTS
YELLOW PEACHES from GIVENS ORCHARD
GREEN ACORN SQUASH
GREEN CURLY KALE
BIG BOX ADD: CARROTS, RED LEAF LETTUCE, GREEN ZUCCHINI, BI-COLORED SWEET CORN, ITALIAN PARSLEY

FRUIT EXPANSION: GREEN PLUMS from SUNRISE ORGANICS and APRICOTS from GIVENS ORCHARD

JUICE FEAST:
CELERY
LACINATO KALE
ROMAINE LETTUCE
STRAWBERRIES
ITALIAN PARSLEY
CUCUMBERS
CARROTS
YELLOW PEACHES from GIVENS ORCHARD
APPLES from GIVENS ORCHARD
BUNCHED SPINACH

Sausage and Kale Stuffed Acorn Squash

Ingredients:
FOR THE ACORN SQUASH
2 acorn squashes — cut half with seeds scooped out
1 tablespoon olive oil
1 teaspoon paprika
Salt and pepper to taste
FOR SAUSAGE AND KALE STUFFING
1 +1 tablespoons olive oil
1 pound spicy Italian sausage — casings removed and nitrate-free
1/2 large onion — diced
2 cloves garlic — minced
2 cups white mushroom — sliced
1/2 bunch of kale — center rib removed and torn into pieces (about 3 cups prepared)
½ cup tomato sauce
kosher salt and black pepper to taste
(Find the full recipe and inspiration here at Primavera Kitchen)

Chopped Tomato, Onion and Cucumber Salad

Ingredients:
1 long English cucumber or 3 Persian cucumbers, chopped small
1 pound tomatoes, chopped small
1/4 large sweet onion, chopped small (1 cup chopped)
1 cup fresh parsley leaves, chopped
2 tablespoons vinegar, lemon juice or a combination
2 tablespoons extra-virgin olive oil
1 teaspoon Dijon mustard
1/4 teaspoon honey, optional
Salt and fresh ground black pepper
(Find the full recipe and inspiration here at Inspired Taste)

Crunchy Quinoa and Kale Salad with Peach Dressing

Ingredients:
6 cups kale (ribs removed and chopped bite size)
1/2 small red onion (sliced into thin half moons)
1/4 cup cooked quinoa
2 tablespoons extra virgin olive oil
1 medium peach (skin peeled and pitted, chopped bite size)
DRESSING:
3 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
2 teaspoons maple syrup (or honey)
1 teaspoon dijon mustard
1 large peach (skin peeled and pitted, roughly chopped)
salt and pepper to taste
(Find the full recipe and inspiration here at Pickled Plum)

Garlicky Cesar Salad

Ingredients:
2 cups cashews – soaked for about an hour
1/4 cup of hemp seeds
1 lemon, juiced
3 garlic cloves
2 tbsp capers
2 tbsp nutritional yeast
Tons of pepper and a pinch of Himalayan salt
About 1/2 cup water
Your choice of lettuce – I like romaine, to serve
1/2 cup of chickpeas, rinsed, to serve
(Find the full recipe and directions here at The Pure Life)

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