Week of June 17th

My dear community members,

Throughout these last 3 months of pandemic uncertainty coupled with a racial justice movement and other pressing social and global issues we feel a magnifying glass all around us. Through such immense collective pain, reflecting on what we’re grateful for can help us remain grounded and aligned with the reality we no longer have to imagine, but rather, have an opportunity to co-create. Share with me what you’re gratfeul for during this time we’ve been gifted. I’m grateful we’re shifting away from the actions of the mind and into the actions of the heart. I’m grateful to share the bounty of our farm. I’m grateful to be able to facilitate this program and in turn I’d like to give back to more organizations that support black communities so we can rise up together. The CSA program has already been donating monthly to an organization called Lunch on Me. It’s a non-profit dedicated to ending starvation while providing opportunities to enrich the mind, body and spirit of L.A.’s homeless community. If you have any other organizations you’d like us to consider please share.

Be good to each other.

CSA Contains:
CARROTS
RED LEAF LETTUCE
RED CHERRIES TOMATOES
LACINATO KALE
MIXED POTATOES
ENGLISH CUCUMBERS
ITALIAN PARSLEY
YELLOW SPRING ONIONS
STRAWBERRIES
WHITE NECTARINES from FRUIT FAIRY FARMS
BIG BOX ADD: CARROTS, GREEN ZUCCHINI, ROMAINE LETTUCE, HASS AVOCADOS, RED TOMATOES

FRUIT EXPANSION: STRAWBERRIES and WHITE NECTARINES
LETTUCE of the WEEK: GREEN LEAF

JUICE FEAST:
CARROTS
ROMAINE LETTUCE
CELERY x2
LACINATO KALE x2
ENGLISH CUCUMBERS
ITALIAN PARSLEY
STRAWBERRIES
WHITE NECTARINES from FRUIT FAIRY FARMS

Kale Fingerling Potato Salad

Ingredients:
1 pound assorted fingerling potatoes, halved lengthwise
1 tablespoon plus 1 teaspoon olive oil
Juice of 1 lemon
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon tahini
1 bunch curly kale or lacinato kale, leaves torn and stems removed
2 tablespoons diced red onions
1 tablespoon chopped fresh parsley
1 tablespoon minced chives
1 teaspoon sesame seeds
(Find the full recipe and details here at the Last Ingredient)

Cucumber Tomatoe Avocado Salad

Ingredients:
For the Salad:
1 cucumber (thinly sliced into half-moons)
1 pint cherry tomatoes (halved)
1 avocado (cubed)
1 small-medium red onion (finely chopped)
2 tablespoons fresh herbs (chopped (we like chives, parsley and basil))
For the Dressing:
3 tablespoons white balsamic vinegar
1/4 cup extra virgin olive oil
1/2 tablespoon whole grain Dijon mustard
1/2 tablespoon honey
1/2 teaspoon Italian seasoning
1/4 teaspoon dried garlic powder
Salt and pepper (to taste)
(Find the full recipe and inspiration here at Savory Nothings)

Roasted Potato Kale Pesto Bowls

Ingredients:
1 lb yellow potatoes cut in half
2 tbsp olive oil
1 tbsp garlic powder
1 tbsp oregano
salt & pepper to taste
kale pesto to taste
2 cups quinoa cooked
4 cups kale stems removed & chopped
1 cup cherry tomatoes cut in half
(Find the full recipe and inspiration here at This Savory Vegan)

Kale Parsley Pesto

Ingredients:
8 cups coarsely chopped kale, no stems (about 4 ounces)
2 cups fresh parsley
1 cup grated Parmesan cheese
1/2 cup toasted pine nuts (I used almonds)
1/2 lemon, juiced
3 cloves garlic
1/2 teaspoon kosher salt
1/2 cup extra virgin olive oil
(Find the full recipe and inspiration here at Modern Minimalism)

Balsamic-Roasted Red Onion & Cherry Tomato Pasta

Ingredients:
1 pint cherry tomatoes, sliced in half (about 10 ounces)
1/2 large red onion, sliced
4-5 garlic cloves, peeled and with the root end cut off
4 tablespoons balsamic vinegar
2 tablespoons olive oil
1 pinch salt, plus more to taste
1 pinch black pepper, plus more to taste
8 ounces fusili pasta
1 large handful fresh basil, roughly chopped (consider parsley here)
Freshly grated Parmigiano-Reggiano, for serving
(Find the full recipe and inspiration here at Food52)

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