Week of October 30th

The last of our red onions are going into these CSA boxes. The great thing about onions is that they store quite well. Place them in a dark, cool area and they should last for a few months if needed. Summertime is quickly fading away as the temperatures drop to almost freezing temperatures in parts of SB county during the night. We are heading right into the holiday season. Don’t forget to give the Gift of Health over the holidays. We offer gift certificates in all amounts over a 2 box subscription. Gift at least $100 and receive a $10 credit to your account. Contact me to mail out certificates or email a recipient directly.
We will be putting boxes together the day before Thanksgiving on November 27th. Please put your account on hold as soon as possible if you would not like to receive one so we can plan accordingly. We are taking the weeks of December 25th – Jan 1st off and are NOT preparing boxes those weeks. You do not need to make any adjustments to your account. It’s already been done for you. THANK YOU!

CSA Contains:
MINI SWEET PEPPERS
YELLOW GRAPE TOMATOES
MOUNTAIN MAGIC TOMATOES
BABY SPINACH
CUCUMBERS
RED LEAF LETTUCE
CARROTS
RED ONIONS
FUJI APPLES
YELLOW SQUASH or GREEN ZUCCHINI
BIG BOX ADD: CARROTS, CELERY, GREEN LEAF LETTUCE, FUJI APPLES, BUTTERNUT SQUASH

FRUIT EXPANSION: STRAWBERRIES from SUNRISE ORGANICS and FUJI APPLES from CUYAMA ORCHARDS

JUICE FEAST:
CARROTS
CELERY x2
CUCUMBERS
FUJI APPLES x2
STRAWBERRIES
LACINATO KALE
BABY SPINACH
CILANTRO

Garden Crustless Zucchini Pie

Ingredients:
Cooking spray
½ tablespoon olive oil or avocado oil
3 cloves garlic, minced
1 bunch green onions, diced (reserve some green scallions for topping) (sub red onion and mince them for topping)
1 cup sliced baby bella mushrooms
3/4 cup grape or cherry tomatoes, halved
1/2 small red bell pepper, diced
1/2 cup sweet corn, fresh or frozen
1 medium zucchini, sliced into ¼ inch rounds
Freshly ground salt and black pepper
6 large eggs
¼ cup unsweetened almond milk (or any milk)
2 tablespoons sifted coconut flour (or sub 1/4 cup regular flour)
3-5 large basil leaves, julienned
1 cup shredded sharp cheddar cheese, divided
(Find the full recipe and details here at The Ambitious Kitchen)

Yellow Squash Muffins

Ingredients:
5 eggs
1 Tbsp. vanilla
⅓ cup coconut oil, melted
¼ cup pure maple syrup
1½ cups shredded yellow squash (2 small or 1 large squash should be enough)
½ cup almond flour
½ cup coconut flour
1 tsp. cinnamon
1 tsp. baking soda
Big pinch salt
⅓ cup raisins (or chocolate chips!)
⅓-1/2 cup chopped walnuts
(Find the full recipe and details here at Shes Got Power)

Easy Cucumber Tomato Salad

Ingredients:
1 large cucumber, peeled, halved and thinly sliced
4 tomatoes, halved and thinly sliced
1 small red onion, peeled and sliced thin
1 clove garlic, minced
2 Tablespoons olive oil
1 Tablespoon red wine vinegar
1 teaspoon dried Italian seasoning
1/2 teaspoon ground pepper
1/4 teaspoon sea salt
pinch of raw sugar
(Find the full recipe and directions here at Eating Bird Food)

Creamy Vegan Garlic Pasta with Roasted Tomatoes

Ingredients:
3 cups grape tomatoes (halved)
10 ounces whole wheat pasta (such as penne, linguini, or fettuccine // use less if you want a higher sauce:pasta ratio // use gluten-free pasta for GF eaters)
Olive oil
1/4 diced onion
8 large cloves garlic (minced/grated // 8 large cloves yield ~1/4 cup or 24 g)
1 pinch each sea salt and black pepper
3-4 Tbsp unbleached all-purpose flour (or another thickener of choice)*
2 1/2 cups unsweetened plain almond milk (sub up to 1 cup with veggie stock, if preferred)
**This would be a great recipe to throw in a big handful of baby spinach!**
(Find the full recipe and inspiration here at The Minimalist Baker)

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