Week of June 3rd

My dear community members,

Happy June. We’ve been digging new potatoes for the CSA boxes and I’m really excited to share them. Yellow, red and purple (my favorite) potatoes are coming your way. Packed with fiber, vitamins, minerals and phytochemicals (which are believed to protect cells from damage that could lead to cancer), these humble little potatoes are a great addition to your meals this week. They are really tender and delicious simply steamed. Fresh dill compliments potatoes beautifully. There are so many versions of potato salad and everyone has their own favorite recipe. Have you tried one with avocado? Check this recipe out.

Fresh greens query! I want to hear your suggestions for different types of greens to add to the mix of romaine and red leaf lettuces. While those are two staples I really enjoy I’ve been brainstorming others that would be delicious for salads. Spinach, dandelion and arugula are a few that come to mind that are intermittently in the box but let me know if you’ve been craving anything in particular.

This has been an especially heavy week. Be good to each other. We need it now more than ever.

CSA Contains:
CARROTS
MIXED POTATOES
GREENS BEANS
RED LEAF LETTUCE
DILL
STRAWBERRIES
CUCUMBERS
GREEN ZUCCHINI
EASTER EGG RADISHES
HASS AVOCADOS
BIG BOX ADD: CARROTS, ROMAINE LETTUCE, LACINATO KALE, STRAWBERRIES, BLACKBERRIES

FRUIT EXPANSION: BLUEBERRIES and BLACKBERRIES
LETTUCE of the WEEK: RED BUTTER

JUICE FEAST:
CARROTS X2
CELERY X2
LACINATO KALE
ROMAINE LETTUCE
BLACKBERRIES
STRAWBERRIES
CUCUMBERS
CILANTRO

Zucchini Enchiladas

Ingredients:
1 tablespoon olive oil
1 large onion chopped
2 cloves garlic minced
2 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
3 cups shredded chicken
1 1/2 cup enchilada sauce
2-3 zucchinis large
2 cups Mexican blend cheese shredded
Cilantro, jalapenos, avocados for serving
(Find the full recipe, how-to-make video and inspiration here at The Feel Good Foodie)

Baked Zucchini Tots

Ingredients:
2 medium zucchini, grated
2 eggs
1/4 cup almond or coconut flour
2 Tbsp arrowroot flour
1 Tbsp nutritional yeast
1/2 tsp garlic powder
1/2 tsp onion powder
salt & pepper, to taste
pinch red pepper flakes or cayenne
(Find the full recipe and details here at Just Jessie B)

Dill-Roasted Green Beans & Potatoes

Ingredients:
2 pounds fresh green beans, stem ends trimmed
1 pound fingerling potatoes, quartered lengthwise (or in half if very small)
1/4 cup fresh dill, chopped
4 shallots, halved
1 1/2 tablespoon olive oil
1/4 teaspoon sea salt
Pinch of coarse black pepper
3 tablespoons pine nuts
(Find the full recipe and details here at Vegan Yack Attack)

Mustard Dill Potato Salad

Ingredients:
2½ lb. baby potatoes (red and/or yellow), quartered
3-4 celery ribs (2 cups), diced
10-12 small radishes (1½ cups), sliced
¼ red onion (½ cup), diced
FOR THE DRESSING:
1 cup (loosely packed) fresh dill, finely chopped
½ cup (loosely packed) fresh parsley, finely chopped
¾ cup extra virgin olive oil
¼ cup red wine vinegar
1-2 tbsp Dijon mustard
2 garlic cloves, minced
Salt and pepper, to taste
(Find the full recipe and details here at Yay for Food)

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