Week of October 23rd

As we transition from summer into fall we lose a lot of that sweet fruit as we wait (not so patiently) for the fall/winter fruit to ripen. I think I can speak for most when I say how much we love fruit. Three years ago my husband and I started our orchard in our back yard because I’ve always had a difficult time finding local organic fruit. Just a few days ago we’ve decided to expand the orchard by about 500 trees. We are growing it all! Your support of our CSA program has allowed us to follow our dreams and in return we promise all the fruit!! In the mean time we will do our best to work with what’s available here in SB County.
I hope you enjoy the kabocha squash in this week’s box. For anyone who has never had one you are in for a real treat. Pumpkin has nothing on kabocha squash and it can sub in anywhere butternut or pumpkin is called for. I think it’s the sweetest winter squash grown, with a rich velvety texture and beautiful golden flesh.

CSA Contains:
CELERY
LACINATO KALE
MOUNTAIN MAGIC TOMATOES
ROMAINE LETTUCE
FUJI APPLES from CUYAMA ORCHARDS
CARROTS
HEIRLOOM TOMATOES from FRECKER FARMS
RED BELL PEPPERS
ORANGE KABOCHA SQUASH
CUCUMBERS
BIG BOX ADD: SALAD MIX, GREEN ZUCCHINI, CARROTS, YELLOW GRAPE TOMATOES, BLUEBERRIES from BELLA VISTA FARMS

FRUIT EXPANSION: STRAWBERRIES from SUNRISE ORGANICS

JUICE FEAST:
CELERY X2
LACINATO KALE
ROMAINE LETTUCE
FUJI APPLES from CUYAMA ORCHARDS
CARROTS
ITALIAN PARSLEY
BLUEBERRIES
STRAWBERRIES
CUCUMBERS

Creamy Kabocha Squash Mash (Paleo)

Ingredients:
1 large kabocha squash halved and roasted
¼ cup full-fat canned coconut milk + more for serving
2 tablespoons to 3 honey to taste
2 tablespoons whisky optional
1/4 teaspoon to 1/2 ground cinnamon to taste
Pinch ground nutmeg
1/4 teaspoon sea salt to taste
(Find the full recipe and inspiration here at The Roasted Root)

Kabocha Squash Soup with Ginger and Sesame

Ingredients:
2 lb Kabocha Squash, cubed
1/4 cup olive oil
1/2 large onion, diced
2 stalks celery, diced
1 large carrot, diced
2” Fresh ginger, minced
1-2 cloves garlic, minced
3 cups low sodium vegetable stock
2 tsp mirin (can sub rice vinegar)
1/2 tsp sesame oil
splash of rice vinegar
flaky sea salt
fresh ground pepper
small handful shiitake mushrooms, sautéed until edges are crispy
(Find the full recipe and directions here at Feed the Swimmers)

Kale Salad with Kobocha Squash + Maple Dijon Dressing

(This recipe is pretty versatile, feel free to play around with it and make it your own.)
Ingredients:
1 small kabocha squash, cut into bite-sized pieces
2 tablespoons olive oil, divided
1/2 teaspoon sea salt, divided
1/2 teaspoon ground black pepper, divided
juice from 1/2 lemon
1 large bunch kale, ribs removed + chopped fine
1 tablespoon dijon mustard
1 tablespoon unsweetened almond milk
1/2 tablespoon maple syrup
1/4 cup pomegranate seeds
1/4 cup shelled pumpkin seeds
(Find the full recipe and directions here at With Food and Love)

Paleo Chicken Salad

Ingredients:
1 lb Grass-fed, boneless skinless chicken breasts
2 tsp Avocado oil
1 Tbsp Yellow curry powder
Salt and pepper
1/2 Cup Cashews
1 Cup Avocado, mashed (about 2 avocados. 250g)
2 Tbsp Fresh lemon juice
1 tsp Fresh ginger, minced
3/4 tsp Sea salt,
Pepper
1/4 Cup + 2 Tbsp Celery, thinly sliced
1/4 Cup Cilantro, roughly chopped
(Find the full recipe and directions here at Food Faith and Fitness)

Heirloom Tomato Panzanella Salad
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Ingredients:
FOR THE SALAD
4 cups rustic sourdough baguette, cut into cubes
1 1/2 lbs large heirloom tomatoes in varying colors, cut into bite sized chunks
1/2 lb heirloom cherry tomatoes, halved
1 cucumber, seeds removed, quartered and sliced
1/2 red onion, thinly sliced
1 bunch basil, cut chiffonade
FOR THE VINAIGRETTE
1/3 cup extra virgin olive oil
2 tablespoons red wine vinegar
Pinch of salt and black pepper
(Find the full ingredients and directions here at Aberdeens Kitchen)

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