Week of July 15th

My dear community members,

I just gotta say, I love vegetables. I love the cycle of vegetables. After spending a lot of time in the field, I’m grateful for the hard working people who spend countless hours out in the HOT sun to get us our food. They are the backbone of our operation. Here are some updates on our farm happenings this past week:

*countless hours spent in the field keeping weeds at bay (or trying our best)
*picking stone fruit off the trees (for the farmstand and CSA) and off the ground (for the chickens and pigs)
*harvesting fresh veggies like crazy as they seem to grow overnight in the summertime
*the first corn and melon varieties are ready. Corn is is available in our CSA store and farmstand until we have enough to put in all the boxes. Melons will follow shortly, probably next week.
*scoping out spots for fall crops and planting halloween pumpkins this week

All the plants are huge, the harvests are crazy, the farmers are sweaty and everyone is up to their ears in fresh vegetables.

Be good to each other.

CSA Contains:
CARROTS
GREEN LEAF LETTUCE
RED TOMATOES
BLACKBERRIES
STRAWBERRIES
ENGLISH CUCUMBERS
YELLOW CROOKNECK SQUASH
GREEN BEANS
DELICATA SQUASH
RED CARMEN PEPPERS
BIG BOX: HEIRLOOM TOMATOES, RED LEAF, LACINATO KALE, BASIL, CAULIFLOWER from SUNRISE ORGANICS

FRUIT EXPANSION: STRAWBERRIES or BLACKBERRIES and PEACHES
LETTUCE of the WEEK: RED LEAF

CSA Contains:
CARROTS x2
LACINATO KALE
CELERY
BLACKBERRIES
STRAWBERRIES
ENGLISH CUCUMBERS
GOLDEN DELICIOUS APPLES from GIVENS ORCHARD
ITALIAN PARSLEY
GREEN CURLY KALE

Nourishing Quinoa Bowl with Delicata Squash

Ingredients:
1 medium delicata squash
1 cup quinoa seeds I used red quinoa
1 cup chickpeas canned; drained and rinsed
1/2 cup parsley chopped
1 avocado peeled and sliced
1/3 field cucumber halved and sliced
1/4 cup pine nuts toasted
Creamy Almond Dressing:
3 tablespoons almond butter
2 tablespoons olive oil or vegetable oil
2 tablespoons water
1 tablespoon liquid honey
1/2 tablespoon Dijon mustard
1/4 teaspoon each salt, black and cayenne pepper
(Find the full recipe and directions here at Lee La Licious)

Delicata Squash and Tomato Gratin

Ingredients:
6 tablespoons butter, divided
2 medium red onions, thinly sliced
2 pounds delicata squash, cut in half lengthwise, seeds removed, then cut into ½ inch thick moons
1½ teaspoons salt, divided
1¼ pound tomatoes, sliced thin
½ cup vegetable broth
½ cup all purpose flour
1¼ cup whole milk
1 tablespoon Dijon mustard
2 cups gruyere cheese, grated
2 tablespoons flat-leaf parsley, chopped
(Find the full recipe and inspiration here at Things I Made Today)

Wild Rice and Bean Salad with Red Pepper Harissa Dressing

Ingredients:
1 roasted red pepper (very easy to roast on the stovetop)
3 Tbsp. plus 2 tsp. extra-virgin olive oil
1 Tbsp. fresh lemon juice
2 tsp. white miso paste
1 garlic clove
1/2 tsp. freshly ground black pepper
12 oz. fresh green beans trimmed
1/4 tsp. kosher salt
6 cups chopped lettuce of choice
1 cup canned chickpeas rinsed and drained
1 tomatoe sliced into bite size pieces
1 cup cooked wild rice*
(Find the full recipe and directions here at Dishing Out Health)

Easy Chickpea Salad with Lemon and Dill

Ingredients:
2 (15-ounce) cans chickpeas or 3 cups cooked chickpeas
1 medium thin-skinned cucumber, often called hothouse or English
6 small tomatoes
1 1/2 ounces feta cheese (substitute crumbled goat cheese)
1/4 cup (60 ml) fresh lemon juice (1 large lemon)
1/4 cup (60 ml) extra-virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon honey
1/4 cup coarsely chopped fresh dill (feathery fronds and tender stems only)
Salt and fresh ground black pepper
(Find the full recipe and ingredients here at Inspired Taste)

Vegan Roasted Red Pepper Pasta

Ingredients:
2-3 red carmen peppers
2-3 Tbsp olive oil
2 medium shallots* (finely chopped)
4 cloves garlic* (finely chopped)
Sea salt and ground black pepper (to taste)
1 1/2 cups plain non-dairy milk
2 Tbsp nutritional yeast
1 1/2 Tbsp cornstarch or arrowroot powder (or other thickener of choice)
1 pinch red pepper flake (optional // for heat)
12 ounces gluten-free linguini or spaghetti noodles (or other noodle of choice)
(Find the full recipe and inspiration here at Minimalist Baker)

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