Week of April 15th

Hello dear community members,

The growth of our CSA program has necessitated adding another delivery day and changing some pickup days for 2 schools and the entire Santa Ynez Valley. The location will be the same and we will continue to send out an email reminder once your box is ready for pickup. The veggies are still picked fresh right from our farm that morning.

Please note changes below:

Brandon Elementary – Thursday Pickup (was Wednesday)
Adams Elementary – Thursday Pickup (was Wednesday)
Buellton Farm – Friday Pickup (was Thursday)
SY Cottage Hospital – Friday Pickup (was Thursday)
Solvang Elementary School – Friday Pickup (was Thursday)
Children’s Montessori School – Friday Pickup (was Thursday)

Many thanks for breaking down your box and removing your name label, please continue to do so. It really has been helping us run more smoothly through the day.

Don’t forget to use #somethinggoodorganics in your posts, we love to see what you’re up to in the kitchen!

Stay healthy

CSA Contains:
HASS AVOCADOS from SPLENDID PRODUCE
BROCCOLI from SUNRISE ORGANICS
CARROTS
ROMAINE LETTUCE
SWEET SPRING ONIONS
STRAWBERRIES
GREEN ZUCCHINI
RED BEETS
ITALIAN PARSLEY
FUJI APPLES from CUYAMA ORCHARDS
BIG BOX ADD: CARROTS, LACINATO KALE, LITTLE GEM LETTUCE, BUNCHED SPINACH, STRAWBERRIES

FRUIT EXPANSION: TANGERINES (or maybe apples) and BLUEBERRIES from BELLA VISTA FARMS
LETTUCE of the WEEK: RED LEAF

JUICE FEAST:
CARROTS X2
ROMAINE LETTUCE
STRAWBERRIES
RED BEETS
ITALIAN PARSLEY
FUJI APPLES from CUYAMA ORCHARD
LACINATO KALE
BABY SPINACH
BLUEBERRIES from BELLA VISTA FARMS

Sesame Roasted Beets and Greens

Ingredients:
2 bunches of beets
3 Tablespoons sesame oil, divided
1 leek, ends removed and chopped
2 garlic cloves, minced
1 Tablespoons fresh ginger, minced
2 Tablespoons Bragg’s liquid aminos
Salt and pepper, if desired
Sesame seeds for garnish
(Find the full recipe and inspiration here at One Green Planet)

Zucchinis, Beet and Lentils Salad

Ingredients:
1 big cooked beet
1 1/2 cups zucchinis cut in slices
1/3 uncooked lentils
1/4 feta
4 handfuls lamb’s lettuce
olive oil
balsamic vinegar
parsley
salt and pepper
(Find the full recipe and details here at Food52)

Black Bean, Broccoli & Avocado Salad

Ingredients:
2 romaine hearts
1 can (15 oz.) black beans or 1 1/2 cups Instant Pot Black Beans
1 1/4 cup broccoli florets
1 avocado
1/3 cup pico de gallo
cilantro sprigs
1 jalapeno or serrano chili
Cumin-Lime Tahini Dressing:
3 heaping tablespoons tahini
1/3 cup water
juice of 1 lime
1/8 teaspoon cumin
pinch of salt
2 teaspoons finely chopped cilantro
(Find the full recipe and inspiration here at The Simple Veganista)

Crispy Stuffed Zucchini

Ingredients:
4 large zucchini halved lengthwise
2/3 cup panko breadcrumbs
1/2 cup fresh grated parmesan cheese
¼ cup finely chopped parsley
4 cloves garlic , minced
1/4 cup melted butter
Salt and pepper
(Find the full recipe and inspiration here at Cafe Delights)

Parsley Almond Pesto

Ingredients:
1/2 cup whole almonds
1/2 cup grated parmesan
1 cup parsley
1/2 cup olive oil (+ one extra glugg, depending on desired consistency)
2 garlic cloves
Salt & pepper to taste
(Find the full recipe and inspiration here at Nutritionist Meets Chef)

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