Week of July 24th

I noticed last week that a lot of the stone fruit incurred bruising in transit to peoples homes. We like to pick stone fruit at the peak of ripeness so it’s full of flavor. When stone fruit is picked for the grocery stores, it’s picked unripe, and then layered in a lot of plastic packaging to prevent bruising. We are aiming higher and will try and continue to pick mostly ripe fruit, but we are sourcing different containers to pack them in so they arrive safely. Please plan on returning packaging to the farm, schools, or leave it outside your doorstep. Unfortunately we can not accept returns to Whole Foods.
We are including sweet corn in our boxes this week. Please note that organic corn can have a worm nestled in the top of the ear. This is a sign of life and health in the corn and you can simply cut off the top and enjoy the rest. If you’ve never looked into the complete array of pesticides and chemicals that conventional growers use on corn, you should read up on it and be outraged. Those toxic chemicals leach into the soil, our water and are spread by the winds through our air. This corn we grow just happens to be THE BEST I’ve ever had in my life which is just a bonus for corn that is grown with the soil in mind.
We’ve added new products to our CSA store. Please feel free to add products from Sun and Swell foods into your box. Clean cookie, assorted bites and savory snacks can be included with your deliveries. Sun and Swell is a local SB company and all their products are certified organic and PERFECT to satisfy the sweet and salty craving on the go.

CSA Contains:
GREEN BEANS from SUNRISE ORGANICS
MOUNTAIN MAGIC TOMATOES
ATHENA MELON
STRAWBERRIES from SUNRISE ORGANICS
SWEET BI-COLORED CORN
YELLOW ZUCCHINI
LACINATO KALE
ROMAINE LETTUCE
BLACKBERRIES
CARROTS
BIG BOX ADD: CARROTS, YELLOW PEACHES, CUCUMBERS, HEIRLOOM TOMATOES, RED LEAF LETTUCE

FRUIT EXPANSION: GREEN PLUMS from SUNRISE ORGANICS and YELLOW PEACHES

JUICE FEAST:
GOLDEN DORSET APPLES
CELERY x2
CUCUMBERS
LACINATO KALE
ROMAINE LETTUCE
ITALIAN PARSLEY
CARROTS
STRAWBERRIES
YELLOW PEACHES

Green Bean Summer Salad

Ingredients:
For the Salad
1 1/2 pounds fresh green beans, trimmed and halved
2 medium zucchini, diced
1 (15-ounce) can chickpeas, drained and rinsed
1 cup corn kernels
1 pint cherry tomatoes, halved
6 green onions, thinly sliced (optional)
For the Fresh Herb Dressing
1/2 cup fresh basil
1/4 cup parsley
1/4 cup lemon juice (from about 2 lemons)
1/4 cup apple cider vinegar
1/4 cup olive oil
1 clove garlic
Pinch of salt
(Find the full recipe and directions here at Oh My Veggies)

Southwestern Sheet-Pan Vegetable Bake

Ingredients:
1 large russet (baking) potato, cut into ½-inch cubes
1 large field tomato, cut into small cubes
1 large onion, cut into small pieces
2 tbsp extra-virgin olive oil or melted coconut oil
2 tsp ground cumin
1 tsp oregano
1 tsp smoked paprika
1 tsp sea salt
Ground pepper, to taste
Chili flakes, to taste
1½ to 2 cups (from 1, 15 oz can) black beans, drained and rinsed
2 earns fresh corn (about 2 cups), shucked and corn kernels removed
½ very large or 1 small bunch lacinato (dinosaur) kale, destemmed and torn into bite size pieces
Fresh lime wedges, for serving
(Find the full recipe and directions here at Yummy Beet)

Roasted Salmon w/Lemon Garlic Butter Sauce & Blistered Tomatoes
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Ingredients:
ROASTED SALMON:
1 large salmon fillet size of choice
2 tablespoons to 3 olive oil
1 teaspoon Italian Seasoning or Herbs de Provence
½ teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
¼ teaspoon sea salt to taste
BLISTERED TOMATOES:
3 tablespoons olive oil
1 pint cherry tomatoes I used heirloom
1 clove large garlic minced
Pinch sea salt
Pinch Italian Seasoning optional
(Find the full recipe and directions here at The Roasted Root)

Cantaloupe Bowl With Strawberries and Greek Yogurt

Ingredients:
1/2 Cup Strawberries
1 Cup Vanilla Greek Yogurt
1/2 Cantaloupe
(Find the inspiration here at Simply Taralynn)

Zucchini and Yellow Squash Salad with Sweet Corn and Feta

Ingredients:
3 medium zucchini
3 medium yellow squash
2 ears sweet corn
5-ounce feta cheese block, preferably made from sheep milk
4 green onions, thinly sliced on a bias
Micro cilantro, for sprinkling
FOR THE DRESSING:
1 cup cilantro leaves, packed
1/3 cup grapeseed oil
1/3 cup rice wine vinegar
2 tbsp. honey
1 tsp. cumin
Salt and pepper, to taste
(Find the full recipe and directions here at Chef Megan Mitchell)

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