Week of May 20th

My dear community members,

We appreciate the effort that has been going into breaking down your reusable box. We want to make sure you are collapsing them correctly. Please be sure to push in and guide the bottom flaps up and out. Correctly done the flap should just release with ease. If it’s a struggle and you force the flaps out and they rip, it renders the box useless and we have to throw it away as it can no longer hold weight.

As the weather has consistently warmed, we started harvesting tomatoes and blackberries. Potatoes are nearing harvest and corn stalks are climbing to the sky.

Be good to each other.

CSA Contains:
CARROTS
RED LEAF LETTUCE
BUNCHED SPINACH
GREEN ZUCCHINI
STRAWBERRIES
SUGAR SNAP PEAS
BASIL
HASS AVOCADOS
RED ONIONS
CUCUMBERS
BIG BOX ADD: ROMAINE LETTUCE, CARROTS, SUGAR SNAP PEAS, STRAWBERRIES, ARTICHOKES from TUTTI FRUTTI

Lettuce of the Week: LITTLE GEM
Fruit Expansion: BLUEBERRIES from BELLA VISTA and STRAWBERRIES

JUICE FEAST:
CARROTS x2
SPINACH X2
STRAWBERRIES
RED BEETS
CUCUMBERS
LACINATO KALE
FENNEL
CILANTRO

Zucchini Basil Salad

Ingredients:
1 Large zucchini
1/2 tsp Sea salt
2 tbsp Pine nuts
3 tbsp Grated Parmesan cheese
1 Bunch (approx 20-30g) fresh basil leaves
2 tbsp Extra virgin olive oil
Seasoning
(Find the full recipe and inspiration here at Little Sugar Snaps)

Zucchini Basil Soup

Ingredients:
1 medium onion, diced
2 tablespoons olive oil
4 garlic cloves
1 ½ pounds sliced zucchini ( about 3 med-large zucchini)
2 cups water or veggie stock
¾ tsp salt, more to taste
cracked pepper to taste
½ tsp white vinegar
1 cup fresh basil leaves, packed, plus more for garnish ( or sub fresh mint, or cilantro)
garnish: plain yogurt or sour cream ( optional)
(Find the full recipe and directions here at Feasting at Home)

Snap Pea, Mint and Feta Fattoush Salad

Ingredients:
2 large pita breads, preferably whole wheat
1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
1 tablespoon powdered sumac, divided, optional
8 ounces spring greens, washed and spun dry
1/2 cup roughly chopped mint leaves
2 cups snap peas, stings removed, cut into thirds (1/2 pound)
5 radishes, sliced
½ large English cucumber, sliced
1/4 cup finely diced red onion
2 tablespoons fresh lemon juice
2 teaspoons honey or agave
2 teaspoons chopped oregano
½ teaspoon salt
¼ teaspoon freshly ground pepper
½ cup crumbled mild feta cheese, preferably goat feta
12 large mixed olives
(Find the full recipe and inspiration here at Healthy Seasonal Recipes)

Spinach and Basil Pesto

(I love pesto with fresh squeezed lemon and I use any nut as a base. I particularly like almonds or walnuts)
Ingredients:
2 cups (packed) fresh spinach leaves
2 cups (packed) fresh basil leaves (washed and spun dry or dried with paper towels)
2 T garlic puree or finely minced fresh garlic
2/3 cup pine nuts (more or less to taste)
1 1/3 cup good quality grated Parmesan cheese (more or less to taste)
2/3 cup extra virgin olive oil (more or less to taste)
(Find the full recipe and directions here Kalyns Kitchen)

Leave a Reply

Your email address will not be published. Required fields are marked *