Week of May 6th

My dear community members,

As the weather heats up it makes it difficult for even the freshest veggies to stay perky. If you open your box to find some limp greens, dunk them in cold water for a minimum of 10 minutes and spin them dry. They should be as good as new. Make sure to pull the tops off your carrots and store them separately if you intend to use them. Little tricks like this will extend the life of your super fresh veggies and allow you use them over the next few weeks if needed. If you are having any problems with wilted veggies please feel free to reach out. I know all the tricks.

Don’t forget to check your spam folders for emails from us that may have been diverted. We will only email you if we are letting you know about updates about your account, our blog or delivery notifications. Just the good stuff.

As I walk through rows of sugar snap peas I feel extremely grateful for all this food we have. Most of our farm employees work 6+ days per week especially during these hot months when the weeds get hard to manage and picking schedules ramp up. We are looking forward to tomatoes coming very soon and so many other delicious summer things to follow. I hope with some extra time at home with each other you are able to savor all these local treats and maybe even start a garden of your own.

Be good to each other.

CSA Contains:
SUGAR SNAP PEAS
LACINATO KALE
HASS AVOCADOS
CUCUMBERS
FENNEL
RED LEAF LETTUCE
YELLOW or GREEN ZUCCHINI
STRAWBERRIES
BLUEBERRIES from OCCUPINITI FARMS
CARROTS
BIG BOX ADD: CARROTS, ROMAINE LETTUCE, SUGAR SNAP PEAS, RED BEETS, CAULIFLOWER from TUTTI FRUTTI

LETTUCE of the WEEK: GREEN LITTLE GEMS
FRUIT EXPANSION: 2 PINTS of STRAWBERRIES

JUICE FEAST:
LACINATO KALE x2
CUCUMBERS
FENNEL
STRAWBERRIES
BLUEBERRIES from OCCUPINITI FARMS
CARROTS X2
RED BEETS
FUJI APPLES

Paleo Zucchini Carbonara

Ingredients:
3-4 medium zucchini spiralized*
1 tsp salt – to “sweat” the zucchini
6 slices nitrate free bacon sugar-free for Whole30, cut into small pieces
3 cloves garlic minced
2 large eggs preferably pasture raised
2-3 Tbsp nutritional yeast (For a “cheesy” flavor”)
1/2 tsp arrowroot starch
1/4 tsp fine grain sea salt or up to 1/2 tsp to taste
1/4 tsp black pepper or to taste
1/2 cup coconut cream or full fat coconut milk
Chopped parsley for garnish
Crushed red pepper optional
(Find the full recipe and directions here at Paleo Runnin’ Momma)

Tuscan Kale Salad

Ingredients:
1 bunch Lacinato (Dinosaur) kale
scant ¼ cup fresh lemon juice
scant ¼ cup high-quality olive oil
2 garlic cloves, crushed
salt and pepper, to taste
red chili pepper flakes, to taste (I like about 1/8 tsp)
1 Tbsp lemon zest (this is not traditionally in recipe, but I like to add it)
¼ – ½ cup Pecorino Romano cheese, freshly grated (optional)
¼ cup toasted bread crumbs (optional)
(Find the full recipe and inspiration here at A Thousand Crumbs)

Tuscan Kale Caesar Slaw

Ingredients:
1/4 cup fresh lemon juice
8 anchovy fillets packed in oil, drained
1 garlic clove
1 teaspoon Dijon mustard
3/4 cup extra-virgin olive oil
1/2 cup finely grated Parmesan, divided
Kosher salt and freshly ground black pepper
1 large hard-boiled egg, peeled
14 ounces Tuscan kale or other kale, center stalks removed, thinly sliced crosswise (about 8 cups)
(Find the full recipe and details here at Food52)

Lemony Chickpea Soup with Fennel & Sumac

Ingredients:
1 cup dry chickpeas, soaked 8 hours (or sub 2 cans, drained)
2 tablespoons olive oil
1 white or yellow onion, thinly sliced
1 extra large fennel bulb, thinly sliced
4 garlic cloves, rough chopped
5 cups water
2 teaspoons kosher salt
2 teaspoons cumin
2 teaspoons coriander
1 teaspoon sumac (optional)
1 teaspoon dried dill (or use fresh as a garnish)
2–4 tablespoons lemon juice
optional: pinch of chili flakes, aleppo or Urfa Biber ( Turkish Chili Flakes)
(Find the full recipe and inspiration here at Feasting at Home)

Creamy Blueberry Zucchini Breakfast Smoothie

(I often chop and freeze raw zucchini in a smoothie. You can’t taste it and it makes your smoothie thick and creamy. Here’s an idea for a smoothie. Sub avocado for nut butter and a few leaves of kale for spinach.)
Ingredients:
1/2 cup zucchini
1/2 cup frozen wild blueberries
1/2 cup spinach
1-2 pitted dates to sweeten
1 tablespoon chia seeds
1 teaspoon Sunbiotics probiotic powder (optional)
1 tablespoon almond butter (I recommend using raw sprouted one)
1 cup almond milk
(Find the full recipe and inspiration here at Breakfast Criminals)

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