Week of November 6

In the trenches of rearing a newborn, I’ve had a little extra time to binge some Netflix. I watched the documentary Game Changers which talks about the benefits of a plant based diet and debunks some old myths about meat. I’m not advocating to change your diet one way or the other, but it’s definitely worth taking in the science backed information about the benefits of eating more plants as a part of everyone’s overall lifestyle.
Thanks for being a part of our CSA program and supporting your local farm. It’s been such a blessing to run this operation and provide you with your box of veggies. In turn your money goes directly back into the community, the people who live here and the open land and clean water systems that are protected through organic farming.

CSA Contains:
GARNET YAMS
RED BELL PEPPERS
GREEN LEAF LETTUCE
CARROTS
GREEN BEANS
BABY SPINACH from SUNRISE ORGANICS
FENNEL
ARUGULA
CHERRY TOMATOES
GREEN ZUCCHINI
BIG BOX ADD: CARROTS, RED LEAF LETTUCE, BRUSSELS SPROUTS, SHALLOTS, CELERY

FRUIT EXPANSION: BOSC PEARS and BLUEBERRIES from BELLA VISTA FARMS

JUICE FEAST:
CARROTS
BABY SPINACH
BOSC PEARS
BLUEBERRIES
FENNEL
CELERY
LACINATO KALE
ITALIAN PARSLEY

Roasted Sweet Potato, Wild Rice and Arugula Salad

Ingredients:
2 cups cooked wild rice (about 1/2 cup raw)
2 large sweet potatoes, peeled and diced (about 3–4 cups)
1 tablespoon olive oil
1 teaspoon chili powder
salt and pepper to taste
3 cups arugula
1/2 cup cashew pieces
for the dressing
1/4 cup freshly squeezed lemon juice (about 2 lemons – more to taste)
zest of the lemons
1/3 cup good quality olive oil
2 teaspoons agave nectar
2 cloves garlic
1/4 teaspoon salt
(Find the full recipe and directions here at Pinch of Yum)

Soul-soothing African Peanut Stew

Ingredients:
1 tsp extra virgin olive oil
1 medium sweet onion
3 cloves garlic, minced
1 red bell pepper, diced
1 jalapeño, seeded, if desired, and diced (optional)
1 medium sweet potato, peeled and chopped into ½-inch pieces
1 (28-ounce) can diced tomatoes, with their juices
Fine-grain sea salt and freshly ground black pepper
⅓ cup natural peanut butter
4 cups vegetable broth, plus more as needed
1½ tsp chili powder
¼ tsp cayenne pepper (optional)
1 (15-ounce) can chickpeas, drained and rinsed
2 handfuls baby spinach or destemmed, torn kale leaves
Fresh cilantro or parsley leaves, for serving
Roasted peanuts, for serving
(Find the full recipe and inspiration here)

Green Bean & Roasted Fennel Salad

Ingredients:
2 medium bulbs fennel
1 tbsp olive oil
1/2 lb green beans
1/3 cup parsley
1/2 tbsp lemon juice
2 tsp capers
1/4 cup olive oil
1/2 tsp pepper
1/2 tsp salt
1/3 cup flaked almonds toasted
(Find the full recipe and directions here at Every Last Bite)

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
3 green onions chopped
1 handful baby spinach
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)

Coconut Carrot Cake Overnight Oats

Ingredients:
2/3 cups Gluten-Free Oats
8 oz. cup unsweetened almond milk (add more in the morning if it’s too dry)
1 cup finely grated carrots
1 scoop (~1/4 cup) vanilla protein powder (optional– if you skip, add ~1/3 cup more oats here!)
4 tsp black chia seeds
3–4 TBSP raisins
2 TBSP unsweetened shredded coconut
1/4 tsp cinnamon
1/4 cup unsweetened almond milk yogurt
optional 1–3 tsp maple syrup to taste*
optional toppings: more shredded carrot, chopped pecans, raisins, coconut, and granola
(Find the full recipe and directions here at Flora and Vino)

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