Week of November 27th – Happy Thanks Givens

So much to be thankful for this year. It started out with a bang for me with a positive pregnancy test. We filled the farm with chickens and fruit trees and ramped up our farm stand here in Buellton. We’ve grown the CSA program to reach out and support local schools and hospitals. A little baby boy was born into our lives in October. And as I have lived the past few months with very little sleep, it’s been this CSA program, the consistent weekly veggies and the surrounding support that has kept me grounded. The community has been such a tremendous support to the farm and our family that I give thanks everyday. I’m wishing you and yours the best for this holiday week.
Feel free to do some Thanksgiving shopping in our CSA store. No lines. I promise 🙂 Delivered or picked up with your share.
Please remember we will NOT be making boxes the weeks of December 25th and January 1st. You do not need to put your account on hold as it has already been done for you.

CSA Contains:
CARROTS
GREEN KALE
WHITE CAULIFLOWER from PADUA FARMS
BUTTERNUT SQUASH
MINI SWEET PEPPERS from SUNRISE ORGANICS
GARNET YAMS from QUAIL H. FARMS
CELERY
ITALIAN PARSLEY
RED BUTTER LETTUCE
SATSUMA TANGERINES from GLEN ANNIE ORGANICS
BIG BOX ADD: CARROTS, BLUEBERRIES from BELLA VISTA FARMS, GARNET YAMS, RED BEETS, BUNCHED SPINACH

FRUIT EXPANSION: BLUEBERRIES from BELLA VISTA FARMS and SATSUMA TANGERINES from GLEN ANNIE ORGANICS

JUICE FEAST:
CARROTS
GREEN KALE
CELERY
ITALIAN PARSLEY
ROMAINE LETTUCE
SATSUMA TANGERINES from GLEN ANNIE ORGANICS
RED BEETS
BUNCHED SPINACH
BLUEBERRIES from BELLA VISTA FARMS
FUJI APPLES from CUYAMA ORCHARDS

Stuffed Butternut Squash with Quinoa Salad

Ingredients:
1/2 cup uncooked quinoa, rinsed and drained
1 cup vegetable broth
1 large butternut squash
1 tablespoon extra virgin olive oil, plus more for drizzling
sea salt and pepper, to taste
3 cloves garlic, minced
2 shallots, sliced
2 celery stalks, finely chopped
3 cups chopped kale
1 cup cooked chickpeas, rinsed and drained
1 small bunch parsley, chopped
juice from 1 lemon
1 1/2 tablespoons pure maple syrup
generous pinch red pepper flakes
1/3 cup pomegranate seeds
1/4 cup roasted pecans, chopped
(Find the full recipe here at Pickles and Honey)

Classic Paleo Sweet Potato Casserole

Ingredients:
sweet potato layer:
2 1/2 cups sweet potatoes cooked and mashed (about 4 med) *see notes for my cooking method
1/4 cup coconut oil refined, or ghee, melted
1/4 cup dairy free milk (I used full fat coconut)
1/4 cup organic coconut sugar or maple sugar
1 large egg
1 tsp pure vanilla extract
1 1/2 tsp cinnamon
1/4 tsp fine grain sea salt
pecan layer:
1 1/2 cups pecans
1/2 cup coconut flakes unsweetened
1/4 cup organic coconut sugar or maple sugar
1/4 cup coconut oil refined, or ghee, softened
1/2 tsp pure vanilla extract
1 1/2 tsp cinnamon
1/2 tsp fine grain sea salt
(Find the full recipe and directions here at The Paleo Running Momma)

Mashed Cauliflower

Ingredients:
1 large head cauliflower cut into florets
1 tablespoon olive oil
2 cloves garlic minced
2 tablespoons salted butter
1 to 2 teaspoons minced fresh herbs (thyme, rosemary, sage, chives)
Kosher salt and black pepper to taste
(Find the full recipes and details here at Two Peas and their Pod)

Best Paleo Stuffing (Gluten-Free, Grain-Free)

Ingredients:
2 tablespoons ghee or avocado oil or refined coconut oil
3 cups onion diced
2 cups celery diced
1 cup mushrooms diced
1 cup apple cored and diced
¼ cup dried cranberries or dates, chopped
¼ cup flat-leaf parsley chopped
4 teaspoons poultry seasoning
½ teaspoon salt
½ teaspoon black pepper
2 cups almond flour
3 eggs whisked
(Find the recipe and directions here at 40 Aprons)

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