Week of July 1st

My dear community,

Part of running the CSA is being flexible with the farm- veggies don’t ripen on our schedule. We are still solidifying the box this week as we wait to see if a tractor part comes in. Our potato digging has been on hold in anticipation.

I’ve been thinking about climate change and politics and science aside, I can tell you from my perspective things have definitely changed, and that change makes our work ever more difficult and ever more important. I appreciate your support of local farms however that looks for you. You can find us at local grocery stores, especially one location operations, farmers markets and of course this CSA program which inspires me to be a better farmer every week. It drives me towards regenerative agriculture figuring out every way I can leave this land a little better off for the next generation. The CSA is a passion project and I’m thankful every week for everyone who takes the time to cook a little more at home and try new foods that they might not otherwise pick.

Be good to each other.

CSA contains:
CARROTS
RED LEAF LETTUCE
RED TOMATOES
CUCUMBERS
MIXED POTATOES
GREEN ZUCCHINI
CELERY
RED RADISHES
HASS AVOCADOS
STRAWBERRIES
BIG BOX: CARROTS, CAULIFLOWER, ROMAINE LETTUCE, LACINATO KALE, STRAWBERRIES

FRUIT EXPANSION: BLACKBERRIES & STRAWBERRIES
LETTUCE of the WEEK: GREEN LEAF

JUICE fEAST:
CARROTS
ROMAINE LETTUCE
STRAWBERRIES
CUCUMBERS
LACINATO KALE
CELERY X 2
ITALIAN PARSLEY
BUNCHED SPINACH x2

Avocado Potato Salad

Ingredients:
3 pounds Yukon Gold or red potatoes, quartered
Kosher salt
2 Tablespoons ALDI SimplyNature apple cider vinegar
1 1/4 cups ALDI FriendlyFarms plain Greek yogurt or mayonnaise
1 tablespoon Dijon mustard
1/4 teaspoon freshly-cracked black pepper
4 hard-boiled eggs, peeled and diced
2 medium organic avocados, peeled, pitted and diced
half of a small red onion, peeled and thinly-sliced (or diced)
1/2 cup chopped celery (about 2–3 celery ribs)
1/4 cup chopped fresh cilantro
optional toppings: pinch of chili powder, extra chopped fresh cilantro, extra black pepper
(Find the full recipe and inspiration here at Gimmie Some Oven)

Vegan Power Bowl

Ingredients:
Roasted Potatoes
1/4 lb potatoes, diced
1/2 tablespoon avocado oil
sea salt and black pepper, to taste
Sauteed Green Peas
1/2 cup green peas
1 clove garlic, minced or grated
1/2 tablespoon avocado oil
sea salt and black pepper, to taste
Additional Bowl Ingredients
3 cups mixed greens
1 cup cooked quinoa
1 avocado, sliced
1/4 cup sliced radishes
2 tablespoons thinly sliced green onions
2 tablespoons pepitas
2 tablespoons hemp seeds
1/4 cup Creamy Lemon Tahini Dressing
(Find the full recipe and inspiration here at Real and Vibrant)

Cucumber Salad

Ingredients:
3 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
1 teaspoon minced garlic
1 teaspoon dried oregano
1/4 teaspoon each salt and pepper
2 English cucumbers, sliced
1 large avocado sliced
1/2 cup feta cheese, crumbled
1/4 of a red onion thinly sliced
(Find the full recipe and directions here at Cafe Delights)

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