Week of April 22nd

Hello dear community members,

Please remember there have been some changes to our delivery dates:

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)

As our CSA program expands please honor other’s time and space when picking up your box at a community space. As we maneuver these crazy times we encourage mutual respect.

Thanks to all who have shared recipes on IG stories, email and other outlets. Seeing the vegetables in action is not only awesome, but it also helps inspire me and many others. Staying in touch with seasonal, local food helps ensure that we are eating the right food to keep us healthy.

Support local businesses when you can. Show some love to our friends at The Women’s Heritage if you like what you see.

Be good to each other.

CSA Contains:
BUNCHED SPINACH
LEEKS
STRAWBERRIES
BROCCOLI
RED LEAF LETTUCE
GOLD ZUCCHINI
CARROTS
RED CABBAGE
RADISHES
GREEN CURLY KALE
BIG BOX: CARROTS, STRAWBERRIES, RED LITTLE GEM LETTUCE, FUJI APPLES, GARNET YAMS

LETTUCE of the WEEK: RED LITTLE GEMS
FRUIT EXPANSION: FUJI APPLES and BLUEBERRIES

JUICE FEAST:
BUNCHED SPINACH
GREEN CURLY KALE
STRAWBERRIES
FUJI APPLES
RED LITTLE GEM LETTUCE
CARROTS x2
RED CABBAGE
ITALIAN PARSLEY
BLUEBERRIES from BELLA VISA FARMS

Easy Massaged Kale Salad (15 Minutes!)

Ingredients:
2 large bundles curly kale*, large stems removed and roughly chopped
1 Tbsp lemon juice
1 Tbsp extra virgin olive oil (if avoiding oil, omit)
1 healthy pinch sea salt
DRESSING
1/3 cup tahini (see our Tahini Review!)
3 Tbsp lemon juice
1-2 Tbsp maple syrup (or sub agave, or honey if not vegan)
1 pinch sea salt (optional)
Water to thin (~3-6 Tbsp or 45-90 ml as original recipe is written)
(Find the full recipe and inspiration here at The Minimalist Baker)

Asian Kale Slaw with Miso Ginger Dressing

Ingredients:
3-4 cups kale leaves, chopped into bite-sized pieces
1 cup red cabbage, chopped into thin bite-sized pieces
1/2 cup carrot, grated
2 tablespoons sesame seeds
1 tablespoon extra virgin olive oil
pinch of salt and pepper
for the miso ginger dressing
1/4 cup extra virgin olive oil
1 tablespoon shoyu or low sodium soy sauce (or tamarin, if gluten free)
2 tablespoons miso paste (I used white)
1 teaspoon maple syrup or honey
juice of half a lime
1 tablespoon rice vinegar
2 tablespoons fresh minced ginger
1 teaspoon water (or more, if needed)
1 teaspoon sriracha (optional)
(Find the full recipe and details here at Pumpkin and Peanut Butter)

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 directions here at The Savory Lotus)

Pineapple Banana Kale Smoothie

(I think you could throw some spinach in here too and not know the difference! A treat for these days as they warm up.)
Ingredients
2 cups kale, stems removed
2 cups water
2 cups chopped pineapple (I like frozen)
1 banana (I like frozen)
Juice of 1/2 lime
2 tablespoons chia seeds
(Find the full recipe and details here at Taste and Tell)

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