Week of September 25th

Just a friendly reminder that we value your feedback. I’ve noticed a few wilty heads of lettuce in the boxes over the past weeks post packing. This is a result of foggy mornings and hot afternoons. The weather has everything to do with how your veggies turn out. Foggy mornings create mildew on leafy greens and then the hot afternoons cook the leaves in the field. Don’t forget to give your greens a good dunk in cold water when you get them home. Let them sit for about 10 minutes before you spin them dry and put them away. This will extend the shelf life and bring your greens back to life. If you notice any produce that is beyond edible, don’t forget to reach out to me. We are here to help and make sure you are able to enjoy all that’s delicious in that box.

CSA Contains:
CARROTS
LITTLE GEM LETTUCE
RED TOMATOES
BASIL
GREEN CURLY KALE
YELLOW SQUASH
RED BELL PEPPERS
BROCCOLINI from Padua Farms
AMBROSIA or GALIA MELON
CHERRY TOMATOES
BIG BOX ADD: HASS AVOCADOS, ROMAINE LETTUCE, CARROTS, WATERMELON, GALA APPLES from CUYAMA ORCHARDS

FRUIT EXPANSION: GALA APPLES from CUYAMA ORCHARDS and STRAWBERRIES

JUICE FEAST:
CARROTS
CILANTRO
GREEN KALE
CUCUMBERS
STRAWBERRIES
ROMAINE LETTUCE
WATERMELON
CELERY x2
GALA APPLES from CUYAMA ORCHARD

Zucchini Salad With Pecorino, Basil and Almonds

Ingredients:
3 tablespoons extra-virgin olive oil
1 small shallot, minced (about 2 tablespoons)
2 tablespoons capers, chopped, plus 2 teaspoons caper brine
1 teaspoon lemon zest, plus 1 tablespoon juice
1 garlic clove, minced
Kosher salt and black pepper
3 medium zucchini or summer squash (6 to 7 ounces each)
⅓ cup shaved Pecorino-Romano cheese
¼ cup torn fresh basil
¼ cup chopped flat-leaf parsley
⅓ cup roasted salted almonds, chopped
(Find the full recipe and inspiration here at NY Times Cooking)

Sweet Potato Chickpea Buddha Bowl

Ingredients
VEGETABLES
2 Tbsp olive, melted coconut, or avocado oil
1/2 medium red onion (sliced in wedges)
2 small sweet potatoes (halved)
1 bundle broccolini (large stems removed // chopped)
2 big handfuls kale (larger stems removed)
1/4 tsp each salt + pepper
CHICKPEAS
1 15-ounce chickpeas (drained, rinsed + patted dry)
1 tsp cumin
3/4 tsp chili powder
3/4 tsp garlic powder
1/4 tsp each salt + pepper
1/2 tsp tsp oregano (optional)
1/4 tsp turmeric (optional)
TAHINI SAUCE (OPTIONAL)
1/4 cup tahini
1 Tbsp maple syrup
1/2 medium lemon (juiced)
2-4 Tbsp hot water (to thin)
(Find the full recipe and inspiration here at The Minimalist Baker)

Shakshuka (Eggs in Tomato Sauce)

Ingredients:
2 tablespoons olive oil
1/2 cup yellow onion, chopped
1 cup sweet red pepper, diced
1 teaspoon salt
2 tablespoons garlic, minced
3 cups chopped fresh or canned tomatoes
1/4 cup fresh parsley, chopped + more for garnish
3 large eggs
Freshly ground black pepper
Crusty bread, for serving
(Find the full recipe and directions here at Vemillion Roots)

Easy Kale Salad with Lemon Dressing

(Half the kale with little gem lettuce if desired. Makes for a great crunch. No need to massage the lettuce though. Add it in after. This salad is a great base for any toppings like avocado, tomatoes, protein of choice..ect.)
Ingredients:
FOR THE SALAD
2 bunches of curly Kale washed and thinly sliced (about 6 cups)
1/2 cup chopped pistachios (or any nuts you have on hand)
1/2 cup golden raisins (raisins or cranberries work too)
1/2 cup grated parmesan cheese
Zest of 1 lemon (about 1 tablespoon)
FOR THE LEMON DRESSING
Juice of 2 lemons (about 2 tablespoons)
1/4 cup apple cider vinegar
1/4 cup olive oil
1 tablespoon maple syrup or honey
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
(Find the full recipe and directions here at Pinch Me Good)

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