Week of June 24th

My dear community members,

With June solstice behind us, as gloomy as the weather predictably was, we are happy to welcome summer! As I navigate each new moment, I’m gaining a better understanding of what showing up and supporting truly means as it applies to race, gender identity, sexual orientation, and every other beautiful way we differ as humans on this shared special planet. Regardless of any of our differences, there is a place for each of us in this world and around my table. In the best way I know how (through food), I celebrate life this week with a box of epic food. From the pages of the seed catalogues, hand planted, raised, and hand picked especially with you in mind, to packing your box, it makes me so happy to get this produce to your table. Hopefully you get to try something new, vegetables you may not have purchased otherwise and create something nourishing for you and your loved ones.

“Not everything that is faced can be changed, but nothing can be changed until it is faced.”

-James Baldwin

Be good to each other.

CSA Contains:
CARROTS
GREEN LEAF
STRAWBERRIES
RED TOMATOES
RADISHES
GREEN BEANS
GREEN ZUCCHINI
RED ONIONS
ACORN SQUASH
COLLARD GREENS
BIG BOX: CARROTS, RED BUTTER LETTUCE, CUCUMBERS, BROCCOLI, HASS AVOCADOS

Fruit Expansion: Yellow Peaches from Givens Orchard & Strawberries
Lettuce of the Week: RED LEAF

Juice Feast:
CARROTS x2
CUCUMBERS
CELERY x2
LACINATO KALE
FUJI APPLES from CUYAMAMA ORCHARDS
STRAWBERRIES
ITALIAN PARSLEY
COLLARD GREENS

Green Beans and Radish Salad with Tarragon Pesto

Ingredients:
1-1/2 pounds fresh green beans, trimmed
2 cups thinly sliced radishes
1/2 cup pecan or walnut pieces, toasted
1/4 cup tarragon leaves (consider basil, cilantro, parsley)
3 tablespoons grated Parmesan cheese
1/2 garlic clove
1/4 teaspoon coarse sea salt or kosher salt
1/8 teaspoon crushed red pepper flakes
1-1/2 teaspoons white wine vinegar
1/4 cup olive oil
(Find the full recipe and inspiration here at the Taste of Home)

1-Pan Garlicky Green Beans with Slivered Almonds

Ingredients:
ALMONDS
1/3 cup slivered or sliced raw almonds
1 pinch sea salt
GREEN BEANS
1 lb green beans, stems and rough ends trimmed (organic when possible)
1 Tbsp avocado oil (or other neutral oil with high smoke point)
Sea salt and black pepper, to taste
3 cloves garlic, minced
1 Tbsp dairy-free butter (or sub organic dairy butter as needed)
(Find the full recipe and inspiration here at The Minimalist Baker)

Ultimate Zucchini Salad
https://i.imgur.com/lJqN9Np.jpg
Ingredients:
4 medium zucchini
2 tbsp. olive oil
2 tbsp. lemon juice
2 small garlic cloves finely chopped
2 tbsp. chopped parsley
1/4 tsp. salt or to taste
(Find the full recipe and directions here at Cooktoria)

Coconut Milk Braised Collard Greens with Butternut Squash

Ingredients:
2 tablespoons unsalted butter
1 small shallot finely chopped
2 cloves garlic peeled and finely grated
1 1″ piece of ginger peeled and finely grated
1 bunch shredded Collard Greens
1-1/2 cups (13.5 ounce can) unsweetened full-fat coconut milk
1 tablespoon soy sauce
1/2 teaspoon ground turmeric
1/2 teaspoon crushed red pepper flakes
1 small butternut squash peeled and diced into 1/2″ pieces
Kosher salt and freshly ground pepper
3 scallions, white and light green parts only thinly sliced
1/4 cup cilantro, leaves and stems finely chopped
(Find the full recipe and directions here at Ashcuocu)

Collard Greens, Feta, Mushroom Frittata

Ingredients:
2 Tbsp avocado oil
8 ounces baby bella mushrooms chopped
5 cloves garlic minced*
6 leaves collard greens chopped
2 tsp dried thyme
1/2 tsp dried sage optional
1 tsp sea salt divided
12 large eggs
1/3 cup unsweetened almond milk **
6 ounces feta cheese
(Find the full recipe and inspiration here at The Roasted Root)

Herb Roasted Parmesan Acorn Squash

Ingredients:
1 large acorn squash (or 2 small)
⅓ cup shredded parmesan cheese + more for garnishing
2–3 Tbsp. fresh herbs or 1 tsp. dried (we suggest: thyme, sage, rosemary, or oregano)
1 Tbsp. ghee or butter, melted
½ tsp. garlic powder
¼ tsp. salt + more to taste
⅛ tsp. black pepper
(Find the full recipe and inspiration here at The Real Food RDs)

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