Week of January 29th

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Although the chickens have slowed down for the winter, our ducks are going strong. Check out our duck eggs in the CSA store. They are similar size to a large chicken egg. They have a hard shell and a thicker membrane making it a little more difficult to crack. I think they are great for cooking too. They are really delicious and I didn’t really notice a difference in taste vs. a chicken egg. Available for a limited time in our store. We are looking forward to ramping up the season for our chickens and adding a new flock come spring time.
We are also patiently awaiting a huge variety of fruit trees that will be planted this year. A very sweet future is ahead. Hoping this winter bounty will fill your fridge and warm your hearts as you eat it.

CSA Contains:
CARROTS
GREEN CABBAGE from SUNRISE ORGANICS
BROCCOLI
CELERY
SATSUMA TANGERINES from GLEN ANNIE ORGANICS
RUBY GRAPEFRUIT from B&J Ranch
RED LEAF LETTUCE
ITALIAN PARSLEY
LEEKS
LACINATO KALE
BIG BOX ADD: CARROTS, ROMAINE LETTUCE, BUNCHED SPINACH, RED BEETS, FENNEL

FRUIT EXPANSION: SATSUMA TANGERINES and FUJI APPLES

JUICE FEAST:
GREEN CABBAGE
FUJI APPLES from CUYAMA ORCHARDS
CELERY
RUBY GRAPEFRUIT
ITALIAN PARSLEY
LACINATO KALE
BUNCHED SPINACH
RED BEETS
FENNEL
CARROTS

Broccoli Slaw with Chicken

Ingredients:
Broccoli Kale Slaw-
8 ounces chicken breast
1 tablespoon olive oil
3 cups broccoli stems, thinly shredded (or purchased broccoli slaw)
1 cup broccoli florets, cut into small pieces
3 cups kale, thinly shredded
1 cup carrots, thinly shredded
1 cup cabbage, thinly shredded
1/2 cup dried cranberries
1/4 cup sunflowers seeds
Dressing-
1/2 cup mayonnaise
1 teaspoon dijon mustard
4 teaspoons lemon juice
2 teaspoons apple cider vinegar
1/4 teaspoon salt
2 tablespoons honey
1/8 teaspoon chili powder, add to your liking of spiciness
(Find the full recipe and directions here at Jessica Gavin)

Lemony Kale + White Bean Soup

Ingredients:
1 tablespoon olive oil or 1/2 cup water for water saute
2 medium leeks (about 3 – 4 cups), thinly sliced (white & pale green parts only)
2 large carrots (about 1 cup), diced
2 celery stalks (about 1 cup), diced
2 garlic cloves, minced
1 teaspoon dried oregano, rosemary or thyme or 2 teaspoons fresh chopped
pinch of red pepper flakes
6 – 7 cups low-sodium vegetable broth or combo of water & broth
2 cans (15 oz) cannellini beans, drained and rinsed or 3 cups cooked
1 bunch kale (lacinato or curly), middle stem removed and julienned
2 – 3 lemons, juice of
mineral salt & fresh cracked pepper to taste
chopped parsley, to serve
(Find the full recipe and directions here at The Simple Veganista)

Lemon Frittata with Leeks and Goat Cheese

Ingredients:
7 eggs
1 Meyer lemon, zested
3 ounces goat cheese
Olive oil
2 large leeks, cut lengthwise and rinsed
1/3 cup Italian parsley, chopped
Salt and fresh ground black pepper
(Find the full recipe and directions here at The Kitchn)

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