Carolyn

October 15, 2019

Hello community. Last week on October 3rd we welcomed our new baby into the world. It was a bit earlier than we had anticipated and we are definitely still catching up. Excuse my shorter than usual blog posts as I scrounge for some sleep in my free time. Baby Seth Givens and momma are doing great and hibernating at home on the farm. Special thanks to the crew who is making it all happen in my absence.
We are also missing a usual suspect from our CSA box this week. In order to get carrots into the boxes on a weekly basis we are planting them every six weeks and things need to roll right on schedule. Seen as farming is anything but on schedule, the carrots haven’t had a chance to size up. This week we are checking out the rainbow carrot variety picked right here in SB County. Lots of love and veggies from the Givens family.

CSA Contains:
GREEN ZUCCHINI
YELLOW GRAPE TOMATOES
GREEN KALE
RED TOMATOES
ARUGULA from SUNRISE ORGANICS
RED LEAF LETTUCE
RED BELL PEPPERS
BASIL
RED ONIONS
RAINBOW CARROTS from SUNRISE ORGANICS
BIG BOX ADD: GREEN BEANS, HEIRLOOM TOMATOES, MINI SWEET PEPPERS, BLUEBERRIES, SALAD MIX

FRUIT EXPANSION: STRAWBERRIES and BLUEBERRIES from BELLA VISTA FARMS

JUICE FEAST:
CELERY x2
GREEN KALE
ROMAINE LETTUCE
STRAWBERRIES
BLUEBERRIES
RED BELL PEPPERS
FUJI APPLES from CUYAMA ORCHARDS
ITALIAN PARSLEY
CUCUMBERS

Arugula Basil Pesto

Ingredients:
2 cups arugula
2 cups basil
1/3 cup parmesan cheese
1/4 cup pecans toasted
2 1/2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons water
1 clove garlic
1/4 teaspoon sea salt or more, to taste
black pepper to taste
(Find the full directions and inspiration here at The Sun Kissed Kitchen)

Zucchini and Ground Turkey Skillet

Ingredients:
2 Tbsp avocado oil
1 pound ground turkey
1 medium zucchini squash chopped
1 (1-inch) nub ginger peeled and grated
1/2 red onion chopped
1 handful kale
3 to 4 Tbsp coconut aminos
1 tsp dried oregano
1 tsp dried basil
1/4 tsp sea salt to taste
(Find the full recipe and directions here at The Roasted Root)

Romesco Soup with Smashed Chickpeas
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Ingredients:
2 large red bell peppers (skin on // stems on)
1 cup raw almonds
4 cloves garlic (skin on)
1 28-ounce can diced tomatoes (slightly drained // I like San Marzano) or sub diced fresh tomatoes
4 cups vegetable broth (DIY or store-bought)
1 1/2 Tbsp red wine vinegar (reduce for less acidity // or sub apple cider vinegar)
3/4 tsp smoked paprika (plus more to taste)
1/2 tsp each sea salt and black pepper
1 Tbsp maple syrup or coconut sugar (or stevia to taste- just a dash)
1-2 tsp harissa paste (optional // or 1/4 tsp red pepper flake // more or less to spice preference)
1 15-ounce can chickpeas (rinsed // drained // smashed with a fork)
(Find the full recipe and directions here at The Minimalist Baker)

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