Week of Feb 26th

We are hitting the end of the season for our tangerines. It’s such a pleasure using local fruit. No stickers or packaging is used to get these to you. While I’ve really enjoyed those bites of sunshine, it’s always a sweet sign that spring is on the horizon. Peach trees are blossoming and i’m starting to see bright red berries in the strawberry fields. Sugar snap pea sprouts are pushing their way through the soil and zucchini is on the horizon. In the mean time our CSA box still very much reflects what was planted 3 months ago for the winter season. Follow us @somethinggoodorganics on Instagram to see all the ways you can use a head of cabbage. I’ve notice when cabbage is chopped very finely it becomes sweeter to the taste. When it’s roasted it almost melts in your mouth. And making Sauerkraut can add so much gut health and additional vitamins to your diet. Its abundant on the farm right now and at it’s peak.
If you pick up at our farm in Buellton you will have noticed the mess at the fridge. That’s 300+ fruit trees being planted here. Soon we will be giving fruit tours and most likely start up a fruit box for the CSA. Sick of buying canned beans, my husband is also experimenting with a variety of common and heritage beans. Hoping to be able to offer those for sale at some point in the future.
The chickens have started laying eggs in full swing again so we are opening up our egg subscriptions. Add a weekly or bi-weekly dozen eggs in your box. Just log into your account, click on the “change” button next to your subscription and follow the prompts.

CSA Contains:
CARROTS
ROMAINE LETTUCE
COLLARD GREENS
CILANTRO
GREEN CABBAGE
SATSUMA TANGERINES from GLEN ANNIE FARMS
BROCCOLI
ARUGULA from SUNRISE ORGANICS
CAULIFLOWER from SUNRISE ORGANICS
BUNCHED SPINACH
BIG BOX: CARROTS, GREEN LEAF LETTUCE, BRUSSELS SPROUTS, TBD

FRUIT EXPANSION: SATSUMA TANGERINES and FUJI APPLES (sorry for lack of variety. it’s the hardest time of year to source local, organic fruit.)

JUICE FEAST:
CARROTS
ROMAINE LETTUCE
COLLARD GREENS
CILANTRO
GREEN CABBAGE
FUJI APPLES
CELERY X2
BUNCHED SPINACH
EUREKA LEMONS


Vegan Roasted Cabbage Caesar Salad

Ingredients:
Salad:
1 head green cabbage, sliced into 1-inch rounds
1 tablespoon grapeseed oil (or cooking oil of choice)
Salt and pepper
½ cup croutons
2 tablespoons capers
1 tablespoon hemp hearts (optional)
Dressing:
½ cup silken tofu (such as Nasoya brand)
¼ cup nutritional yeast
3 tablespoons apple cider vinegar
3 tablespoons extra virgin olive oil
1 tablespoon caper brine (the liquid from jarred capers)
1 tablespoon chopped garlic (about 3 cloves)
1 tablespoon chopped fresh chives
Salt and pepper
(Find the full recipe and inspiration here at The Grateful Grazer)

Cabbage and Collard Green Coleslaw Recipe

(I recommend slicing the cabbage as thin as possible for this recipe. It really makes the cabbage so enjoyable to eat.)
Ingredients:
1 medium head of cabbage
5 medium collard green leaves washed and dried
3 spring onions chopped
1/4 cup apple cider vinegar
1/2 cup mayonnaise or Greek yogurt
1 teaspoon kosher salt
(Find the full recipe and directions here at Add a Pinch)

Collard Green Wraps

Ingredients:
1 bundles of collard greens (pick the largest leaves you can find)
1 cups of shredded carrots
1/2 english cucumber, julienned
1 package of hummus (about 10 ounces), or homemade hummus.
1 package of extra firm tofu
alfalfa sprouts
1 large avocado
1/4 head of red cabbage, shredded
1/2 cup of tahini
1 clove of garlic
1/2 lemon
Braggs amino acid or tamari
sea or kosher salt
(Find the complete recipe and details here at Honestly Yum)

Easy Cilantro Lime Cauliflower Rice

Ingredients:
1 Head Cauliflower
2-3 Tablespoons Olive Oil
2 Cloves Garlic minced
1/2 Teaspoon Cumin
1 Lime Zested and Juiced
1/4 Cup Cilantro chopped
Salt
(Find the full recipe and directions here at Oh Sweet Basil)

Quinoa Broccoli Slaw with Honey-Mustard Dressing

Ingredients:
Slaw
¾ cup uncooked quinoa
1 ½ cups water
½ cup slivered or sliced almonds
1 ½ pounds broccoli (about 2 large or 3 medium heads) or 16 ounces shredded broccoli slaw
⅓ cup chopped fresh basil
Honey-mustard dressing
½ cup olive oil
2 tablespoons lemon juice
2 tablespoons smooth Dijon mustard
1 tablespoon apple cider vinegar or more lemon juice
1 tablespoon honey
2 medium cloves garlic, pressed or minced
½ teaspoon sea salt
Freshly ground pepper, to taste
Red pepper flakes, optional (for heat)
(Find the full recipe and directions here at Cookie and Kate)

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