Week of December 18th – Closed until the New Year

This is the last CSA box until the year 2020. We are so grateful to have you as part of our community and sharing in the bounty of the farm. I will be catching up on some much needed sleep and work over the next few weeks and we will resume service on January 8th. If you are a bi-weekly member your next scheduled delivery is January 15th. Happiest holidays to you and your family. I am beyond grateful to offer this service and to connect our community to the farm with delicious food every week.
Don’t forget that we offer gift certificates that you can purchase in the CSA store. We will pop it in the mail with a personalized note from you and they can contact me to start receiving their vegetables.

CSA Contains:
CARROTS
GARNET YAMS
BROCCOLI
GREEN LEAF LETTUCE
BRUSSELS SPROUTS
ARUGULA
RED ONIONS
BUNCHED SPINACH
RED BOAR KALE from SUNRISE ORGANICS
FUJI APPLES from GOPHER GLEN FARMS
BIG BOX ADD: RED BEETS, CARROTS, ROMAINE LETTUCE, ZUCCHINI, GARNET YAMS

FRUIT EXPANSION: FUJI APPLES and SATSUMA TANGERINES from GLEN ANNIE FARMS

JUICE FEAST:
CARROTS
ROMAINE LETTUCE
BUNCHED SPINACH
RED BOAR KALE from SUNRISE ORGANICS
FUJI APPLES from GOPHER GLEN FARMS
RED BEETS
SATSUMA TANGERINES
CELERY x2
ITALIAN PARSLEY

Maple Balsamic Sweet Potato Quinoa Salad

Ingredients:
1½ lbs sweet potatoes about 2 large
½ cup quinoa
3 tbsp balsamic vinegar
2 tbsp maple syrup
½ cup chopped red onion
¼ cup coarsely chopped pecans toasted
2 cups arugula
3 tbsp chopped parsley
2 tbsp olive oil
½ tsp salt
⅛ tsp cayenne pepper
½ cup crumbled feta
(Find the full recipe and directions here at Taste and Tipple)

Broccoli Brussels Sprout Salad with Honey Dijon Vinaigrette

Ingredients:
1 lb. (500 g) brussels sprouts, thinly sliced
1 or 2 heads broccoli, cut into very small florets
1/2 red onion, finely sliced
1/2 cup (250 ml) walnut oil
1/4 cup (60 ml) balsamic vinegar
Zest of 1/2 lime
2 teaspoons Dijon mustard
1 teaspoon honey
Kosher salt and freshly ground pepper
1/2 cup (60 g) pomegranate seeds
1 cup (125 g) walnuts, chopped
(Find the full recipe and directions here at Eating Well 101)

Lemon Garlic Roasted Broccoli Salad

Ingredients:
3 heads broccoli florets and stems roughly chopped
1/3 cup pine nuts
4 tablespoons olive oil
4 cloves garlic minced or grated
kosher salt and pepper
1/4 cup chopped fresh parley
juice from 1 lemon
1 tablespoon balsamic vinegar
pinch of crushed red pepper flakes
1-2 cups baby kale
arils from 1 pomegranate
1 avocado sliced
6 ounces feta cheese crumbled
(Find the full recipe and directions here at Half Baked Harvest)

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