Week of April 1st

My dear community members,

Our CSA program isn’t just an amazing farm box loaded with freshly picked, local organic fruits and veggies; it’s a movement. It’s tuning into the earth and the seasons. It’s connecting with the community over recipes and stories (even if it’s only through zoom, social media and online for the foreseeable future). It’s giving back to schools and supporting the workers that live in our neighborhoods. Thanks for being a part of what we are doing. We would LOVE to see what you are cooking. Please tag us on Instagram @somethinggoodorganics #somethinggoodorganics and we’ll add it to our story to share and inspire.

A few reminders. Please break down your box. Whether you are picking up or receiving delivery, it just helps us so much time wise. Please be careful not to rip the box when you are collapsing it. We cannot use the boxes if they are ripped. Also our online CSA store closes on Saturday at midnight. This helps us have enough time to plan and order everything. Thanks for your continued patience and understanding.(was misspelled)

We welcome strawberries and spring onions into our boxes this week as a clear signal that spring’s bounty is on its way! We also welcome Wishbone Bone broth into our CSA store. I’ve been using this bone broth for over half a year for cooking and sipping and I’m so happy to offer it to you. Locally made with certified organic ingredients, you can include a jar of frozen broth into your box beginning next week.

CSA Contains:
CARROTS
STRAWBERRIES
SUGAR SNAP PEAS from SUNRISE ORGANICS
SPRING ONIONS from SUNRISE ORGANICS
GREEN CURLY KALE
RED LEAF LETTUCE
BUNCHED SPINACH
CILANTRO
HASS AVOCADOS from SPLENDID PRODUCE
RED BEETS
BIG BOX ADD: CARROTS, SALAD MIX, BROCCOLI, SUGAR SNAP PEAS, CELERY

FRUIT EXPANSION: TANGERINES and STRAWBERRIES
LETTUCE of the WEEK: RED BUTTER LETTUCE

JUICE FEAST:
CARROTS X2
STRAWBERRIES
GREEN CURLY KALE
RED LEAF LETTUCE
BUNCHED SPINACH
CILANTRO
RED BEETS
CELERY
FUJI APPLES

Beet Halloumi Quinoa Bowl

(This is the first time I’ve ever heard of Halloumi. I’m sure if you aren’t familiar with it, you can substitute for another protein like tofu, eggs or chicken. Regardless, this looks fantastic.)
Ingredients:
2 bunches beets 5-7 medium beets (about 2 pounds), thoroughly washed
1 cup quinoa rinsed and drained
1 cup broth or water
1 tablespoon + 1 teaspoon olive oil divided
1 teaspoon salt divided
black pepper freshly ground
1 bunch kale leaves and stems separated (about 5 cups kale)
1 package halloumi (8 ounces) sliced into 8 pieces
1/2 cup sauerkraut 1/8 cup per bowl
sunflower seeds for garnish
sesame seeds for garnish
mint for garnish
Tahini Turmeric Sauce
1/4 cup tahini
1 lemon (large, or 2 small) juiced
2 cloves garlic minced
1 tablespoon honey or maple syrup
4 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon turmeric
1/8 teaspoon cayenne
black pepper freshly ground, to taste
(Find the full recipe and details here at The Crooked Carrot)

Roasted Beet, Carrot & Kale Salad

Ingredients:
2 medium beets trimmed, peeled, quartered and sliced a 1/4 inch thick
2 large carrots sliced 1/4 inch thick
3 tbsp. olive oil divided
1/2 tsp. salt
1/2 tsp freshly ground black pepper
4 medium shallots peeled and quartered lengthwise
1/4 cup unsalted pumpkin seeds
6 cups chopped kale stems removed and cut into smaller pieces
2 tbsp. lemon juice
1 tbsp. maple syrup
1 tbsp. Dijon mustard
1/3 cup dried cranberries
Optional Add Ins:
4 oz. goats cheese
(Find the full recipe and inspiration here at Haute and Healthy Living)

Paleo Chicken Salad

Ingredients:
1 large bunch romaine lettuce (spinach, red leaf, sugar snaps..anything that adds bulk)
2 cups chicken, cooked & shredded
1/2 cup sliced green onions (spring onions diced thin)
1/4 cup fresh cilantro, chopped
1 large apple, diced (for keto/low carb green apples are the lowest in sugar)
1/4 cup slivered almonds
1/2 cup paleo mayonnaise
1 teaspoon curry powder
1 tablespoon lime juice
1/4 teaspoon salt
(Find the full recipe and inspiration here at A Saucy Kitchen)

Creamy Kale and Spinach Dip

Ingredients:
1 1/4 cups cashews (soaked overnight or in boiling hot water for 1 hour // then thoroughly drained)
2 Tbsp olive oil (divided)
1/2 cup unsweetened plain almond milk (sub up to half with water)
4-6 Tbsp nutritional yeast (to taste)
1 tsp sea salt (divided)
3 cloves garlic (minced)
1 10-ounce package frozen chopped spinach (thawed and squeeze-drained)
3 cups kale (finely chopped // or just double up on spinach)
1/4 cup Vegan Parmesan Cheese
Veggies, crackers, chips, or 1/2 baguette sliced and toasted (optional // for serving)
(Find the full recipe and inspiration here at The Minimalist Baker)

The Ultimate Veggie Burger

Ingredients:
For the Burgers
2 cups beet root cut into cubes
1 cup red quinoa white is just as fine, cooked
1 tbsp olive oil
1 egg
1 onion finely diced
2 garlic cloves crushed
2 tbsp wholemeal bread crumbs
1 tbsp flax seeds
1 tsp coconut oil melted
2 tsp lemon juice
1/4 tsp chilli flakes
1 tsp pink Himalayan salt
For the Dressing
1 ripe avocado
2 tbsp tahini sesame paste
3 tbsp lime juice
1 garlic clove
1/4 tsp pink Himalayan salt
(Find the full recipe and inspiration here at The Awesome Green)

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