Week for February 5th

It’s been quiet on the farm lately. Temperatures dipping down into freezing temperatures the next few days will for sure kill what’s left of the tomatoes on the vine here in Buellton. Here’s hoping that our sacred tomatoes in Goleta survive the freeze for our boxes this week.
We are anticipating our fruit tree delivery this week which will add about 350 more apple, pear, peach and apricots (of all varieties) to our orchard. We’ve come to realize that fruit is just a great addition to our CSA boxes and we want a bigger organic variety to offer. While we look into new chicks for our chicken flock and cleaning out and reorganizing things, the seeds of spring are being planted.

CSA Contains:
CARROTS
ROMAINE LETTUCE
RED TOMATOES
YELLOW ONIONS from FINLEY FARMS
BUNCHED SPINACH
SATSUMA TANGERINES from GLEN ANNIE ORGANICS
FENNEL
CILANTRO from SUNRISE ORGANICS
RED BEETS from SUNRISE ORGANICS
BIG BOX ADD: ROMAINE LETTUCE, CARROTS, CELERY, RED CABBAGE, SPAGHETTI SQUASH

FRUIT EXPANSION: FUJI APPLES from CUYAMA ORCHARDS and SATSUMA TANGERINES from GLEN ANNIE ORGANICS

JUICE FEAST:
CELERY X2
CARROTS
ROMAINE LETTUCE
BUNCHED SPINACH
LACINATO KALE
FUJI APPLES from CUYAMA ORCHARDS
CILANTRO
RED BEETS
RED CABBAGE

Spinach and Fennel Salad With Chopped Pistachios

(I subbed spinach in for rainbow chard. The two greens work similarly in recipes.)
Ingredients:
1 bunch spinach
1 tablespoon olive oil
1 cup thinly sliced fennel bulb
1/4 cup water
1/4 cup chopped pistachios
2 tablespoons fennel fronds
1 tablespoon apple cider vinegar
1/4 teaspoon black pepper
1/8 teaspoon kosher salt
(Find the full recipe and directions here at Cooking Light)

Super Cleansing Slaw with Rosemary Dressing

Ingredients:
SLAW*
3 cups green cabbage (shredded)
1 bulb fennel (stems and fronds removed)
1 small apple (honeycrisp or similar)
2 stalks celery
1 small beet
2 large carrots
1/2 cup fresh cilantro and/or parsley (finely chopped)
2 Tbsp lemon juice
1 Tbsp apple cider vinegar
DRESSING
1/2 cup tahini (use raw tahini to keep this recipe raw)
3 Tbsp lemon juice
1 Tbsp apple cider vinegar
2 Tbsp freshly minced rosemary
4 cloves minced garlic
3 Tbsp coconut aminos
1/3 cup water (plus more as needed)
1 Pinch sea salt
(Find the full recipe and details here at The Minimalist Baker)

Balsamic Brussels Sprouts And Chicken Quinoa Bowls

Ingredients:
For the brussels sprouts:
2 cups brussels sprouts — , trimmed and cut in half
3 tbsp olive oil
1/4 cup balsamic vinegar
2 tbsp soy sauce
1/4 tsp black pepper
For the chicken:
2 6 oz boneless skinless chicken breasts
2 tbsp olive oil
1 tbsp soy sauce
1/4 cup balsamic vinegar
1 garlic clove — , minced
1 tsp dried oregano
1/2 tsp salt
Other:
2 cups fresh baby spinach washed
2 cups cooked quinoa
2 tbsp toasted pumpkin seeds —
(Find the full recipe and details here at Cooking LSL)

Cilantro Goddess Dressing

Instructions:
12 oz silken tofu, drained
1 large or 2 small garlic cloves
1 cup lightly packed cilantro leaves and stems
2 tablespoons fresh lime juice
1/4 cup unseasoned rice vinegar
1/4 cup peanut oil (may substitute vegetable or canola oil)
1 tablespoon peeled, chopped fresh ginger root
1/2 teaspoon fine sea salt, plus more to taste
(Find the full recipe and details here at The Washington Post)

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