Week of July 8th

My dear community members,

In light of the struggles that COVID has created financially within our community, I have looked into and we are now able to accept WIC. Please let me know if you have any questions regarding this matter.

July snuck up on me this year. All of a sudden I found myself frantically picking peaches before the birds figured out they were ripe and watching cornstalks and watermelon vines as if it would help them hasten their growth. It’s the month of plenty, when we harvest 7 days a week and as CSA shares take on all the colors of the rainbow as we challenge ourselves to grill everything in the box.

I’m heartened to know that thousands of families are eating from local farms this year, many for the first time. If you are new to us, thank you for giving us a try. We are here amidst tomatoes and zucchini ready for you. I feel so lucky to be surrounded by this community and am forever grateful for your support.

We are still experiencing a learning curve with our stone fruit. Picking and packing stone fruit is a bit tricky and it got the best of us this week. Please enjoy the strawberries as what’s left of our stone fruit is going into the fruit expansions.

Be good to each other.

CSA Contains:
CARROTS
ROMAINE LETTUCE
RED TOMATOES
STRAWBERRIES
BLACKBERRIES
MINI SWEET PEPPERS
CUCUMBER
GOLD or GREEN ZUCCHINI
ITALIAN PARSLEY
BROCCOLI
BIG BOX ADD: RED LEAF LETTUCE, BUNCHED SPINACH, STRAWBERRIES, SWEET YELLOW ONIONS, MOUNTAIN MAGIC TOMATOES

FRUIT EXPANSION: PEACHES and SANTA ROSA PLUMS
LETTUCE of the WEEK: RED BUTTER

CSA Contains:
CARROTS
ROMAINE LETTUCE
STRAWBERRIES
BLACKBERRIES
CELERY
CUCUMBER
BUNCHED SPINACH
ITALIAN PARLSEY
LACINATO KALE

Roasted Veggie Quinoa Bowls with Miso-turmeric Vinaigrette

Ingredients:
4 cups broccoli florets
2 portobello mushroom caps thinly sliced
1/2 red onion cut into 1-inch pieces
2 Tbsp. olive oil
1 tsp. salt divided
1/2 tsp. black pepper
1 cup dry quinoa
2 Tbsp. unseasoned rice vinegar
2 Tbsp. sesame oil not toasted
1/2 tsp. freshly grated ginger
2 tsp. white miso paste
1/4 tsp. ground turmeric
1/3 cup roasted chopped cashews
Optional garnish: sliced green onion sesame seeds
(Find the full recipe and inspiration here at Dishing Out the Health)

Slow-Roasted Salmon with Chimichurri

Ingredients:
1 (1-pound) skin-on salmon fillet, pin bones removed
1 tablespoon olive oil
1/4 teaspoon kosher salt
1/4 medium lemon
For the chimichurri sauce:
3 cloves garlic
2 tablespoons white wine vinegar
1/2 cup olive oil
1/2 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/2 cup fresh parsley leaves
1 tablespoon fresh oregano leaves
(Find the full recipe and inspiration here at The Kitchn. For all my vegan people – just use the chimichurri sauce)

Parmesan Zucchini and Tomato Gratin

Ingredients:
1 zucchini, thinly sliced
3 medium tomatoes, thinly sliced
1/2 medium onion, chopped
1 clove garlic, minced
1/4 cup shredded Parmesan cheese
Salt and pepper to taste
Oregano
(Find the full recipe and directions here at Delicious Meets Healthy)

8-Ingredient Zucchini Lasagna (GF)

Ingredients:
VEGAN RICOTTA
3 cups raw macadamia nuts or soaked blanched almonds* (or 1 16-ounce block extra firm tofu*, drained and pressed dry for 10 minutes // amount of tofu is as original recipe is written // adjust if altering batch size)
2 Tbsp nutritional yeast
1/2 cup fresh parsley (finely chopped)
2 tsp dried oregano
1 medium lemon, juiced (~2 Tbsp or 30 ml as original recipe is written)
1 Tbsp extra virgin olive oil (optional // for flavor + richness)
1 tsp sea salt + pinch black pepper
1/2 cup water (plus more as needed // reduce if using tofu as it requires less)
1/4 cup vegan parmesan cheese (optional // plus more for topping)
THE REST
1 28-ounce jar favorite marinara sauce
3 medium zucchini squash thinly sliced with a mandolin
(Find the full recipe and directions here at the Minimalist Baker)

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