Week of April 8th

My dear community members,

It’s been my pleasure watching the CSA expand and reach so many more households. With farmers market attendance at all time (understandable) lows, the farm still needs an outlet to keep selling our vegetables. We are looking forward to fostering new relationships for a long time to come.

Please make sure to take it slow when you are picking up at your scheduled location. Regarding pick-up locations please wait for the email confirming your box has been delivered before arriving to pick it up. A gentle reminder to collapse your box and remove your label (if applicable) for easier logistics and to keep drop spots organized. Give yourself extra time as we all navigate through our day being courteous and respectful to others.

We strive to minimize trash and reuse the boxes. COVID-19 can only live on cardboard for 24 hours, and we wait at least a week before they are reused for safety.

I realize that shopping for additional ingredients might be challenging at this time. The recipes below are just for inspiration. It’s time to really get creative in the kitchen and use what we have to make it work. When we get creative, we save time and money and it’s a good habit to get into to prevent food waste.

Thank you for your continued support and stay safe and healthy.

CSA Contains:
GREEN ZUCCHINI
BUNCHED SPINACH
CARROTS
RED LEAF LETTUCE
LEEKS
STRAWBERRIES
GREEN CABBAGE
GARNET YAMS
SUGAR SNAP PEAS
GREEN KALE
BIG BOX: CARROTS, ROMAINE LETTUCE, SUGAR SNAP PEAS, STRAWBERRIES, SWEET SPRING ONIONS

FRUIT EXPANSION: FUJI APPLES or TANGERINES and STRAWBERRIES
LETTUCE of the WEEK: ROMAINE

JUICE FEAST:
BUNCHED SPINACH
CARROTS
STRAWBERRIES
BEETS
GREEN CABBAGE
FUJI APPLES
GREEN KALE
CELERY
ROMAINE LETTUCE

Mediterranean Sweet Potato Frittata

Ingredients:
1 medium sweet potato, peeled and cubed
4 teaspoons olive oil, divided
1 small/medium zucchini, cut into chunks
1 clove garlic, minced
2 cups chopped kale
6 large eggs
1 1/3 cups egg whites
1/2 teaspoon dried oregano
1/3 cup jarred roasted red peppers, drained and chopped
3 tablespoons jarred, oil packed sun-dried tomatoes, finely chopped
1/3 cup crumbled feta cheese, divided
fresh oregano for serving
extra crumbled feta for serving
salt and pepper
(Find the full recipe and directions here at Spices in my DNA)

Lentil Leek Soup with Mushrooms and Kale

Ingredients:
2 Tablespoons olive oil
1/2 yellow onion finely chopped
1 shallot minced
1 cup leeks
(about 1 leek, chopped) white and light green only
4 garlic cloves minced
1/2 teaspoon fresh rosemary chopped
1 teaspoon dried thyme
1/2 teaspoon salt plus more to taste
1/4 teaspoon black pepper plus more to taste
2 cups baby bella mushrooms sliced
1 cup green or brown lentils uncooked
6 cups vegetable broth
1 cup plain unsweetened almond milk
2 cups kale chopped
fresh parsley chopped
(Find the full recipe and inspiration here at The Mindful Avocado)

Kale and Sweet Potato Quinoa Bowls

Ingredients:
1 cup quinoa uncooked
1 can chickpeas rinsed and drained
Sweet Potatoes:
2 medium-sized sweet potatoes
2 Tablespoons olive oil
1/2 teaspoon salt
Kale:
1 bunch kale de-stemmed and washed
1/2 Tablespoon olive oil
3-4 cloves garlic minced
1/2 teaspoon salt
1 teaspoon lemon juice about 1/4 lemon
Maple Tahini Dressing:
1/4 cup olive oil
2 Tablespoons tahini (sesame seed butter)
2 Tablespoons apple cider vinegar
2 Tablespoons water
1 Tablespoon maple syrup
1 teaspoon lemon juice about 1/4 lemon
salt and pepper to taste
(Find the full recipe here at The Mindful Avocado)

Asian Zucchini Noodles

Ingredients:
1 tbsp ghee, avocado oil, or coconut oil
2 cloves garlic, minced
4–5 medium zucchinis, cut into noodles *
1 cup purple cabbage, shredded
1 cup carrots, shredded or julienned
1/4 cup coconut aminos (like this)
2 tsp toasted sesame oil (like this)
juice from 1/2 of a lime
1 tbsp almond butter
1 tsp fresh ginger, grated
salt to taste
toasted sesame seeds for garnish
(Find the full recipe and inspiration here at The Savory Lotus)

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