Week of July 22nd

My Dear Community members,

What does a farm mean to you? According to Merriam-Webster, it’s: “a piece of land used for growing crops or raising animals.” I think it should be and, not or. I like to believe Old MacDonald was a permaculturist. We care and tend to and give our energy to the crops and animals, and they give energy to us in cycles. I believe animals give a kind of energy to the land that nothing else does. They eat all the produce that can’t be sold and turn it into a different kind of food. Their poop gives back vital nutrients to the land (in the form of compost of course). I’m working on portable chicken coops that can move through our new orchards. They haven’t roamed completely free in the fields because they go straight for the good stuff. Moving them through the orchards will be a huge benefit to our system. After watching a pig get slaughtered this weekend for human consumption I feel an even stronger personal connection to my food. I don’t even want to eat pork anymore. I realize that if I want to have meat in my life I HAVE to know where it comes from. The CSA has given me the opportunity to reinvest into the farm. Regenerative agriculture is my passion and I’m dedicated to figuring out how we can continue to move to a closed loop system.

Be good to each other.

CSA Contains:
CARROTS
RED LEAF LETTUCE
WATERMELON – OR canteloup – depends on the harvest tomorrow
GREEN ZUCCHINI
CELERY
LACINATO KALE
PINK HEIRLOOM TOMATOES
STRAWBERRIES
HASS AVOCADOS
BLACKBERRIES
BIG BOX ADD: LUNCHBOX PEPPERS, GREEN LEAF, CUCUMBERS, ONIONS, BROCCOLI

FRUIT EXPANSION: PEACHES and BLACKBERRIES
LETTUCE of the WEEK: ROMAINE

JUICE FEAST Contains:
CARROTS x2
ROMAINE LETTUCE
WATERMELON
CELERY
LACINATO KALE
STRAWBERRIES
BLACKBERRIES
CUCUMBERS
GOLDEN DORSET APPLES from GIVENS ORCHARD

Shaved Zucchini Salad

Ingredients:
3 medium zucchini
Zest from one lemon
Juice from one lemon
1 tablespoon extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/4 cup pine nuts
2 ounces goat cheese
1/4 cup microgreens
(Find the full recipe and directions here at This Healthy Table)

Chunky Monkey Zucchini Banana Muffins

Ingredients:
Dry ingredients
1 1/2 cups whole wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
¼ teaspoon salt
Wet ingredients
¾ cup mashed ripe banana (about 2 small to medium ripe bananas)
2 tablespoons olive oil (or sub melted butter)
1/4 cup honey (or sub pure maple syrup)
2 teaspoons vanilla extract
1 egg
1 heaping cup shredded zucchini (from 1 medium zucchini, shredded and squeezed of excess moisture)
⅓ cup unsweetened almond milk (or any milk)
Fold ins:
½ cup chocolate chips, dairy free if desired
⅓ cup chopped walnuts (or pecans)
⅓ cup shredded unsweetened coconut
(Find the full recipe and directions here at Ambitious Kitchen)

Parmesan Pistachio Kale Salad

Ingredients:
2 bunches lacinato kale leaves removed from stems and chopped
1/2 tablespoon olive oil
1/4 cup roasted pistachios chopped
1/4 cup shaved parmesan cheese
CREAMY PARMESAN DRESSING
1/2 cup finely grated parmesan cheese
3 tablespoons greek yogurt
1 garlic clove
1 tablespoon freshly snipped chives
1/2 tablespoon dijon mustard
2 teaspoons red wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 lemon juiced
1/2 cup olive oil
(Find the full recipe and directions here at What Sweet Eats)

Celery Salad with Lentils, Dates and Almonds

Ingredients:
1 ½ cups cooked, cold lentils ( ¾ cup dry)
6–8 celery stocks, thinly sliced at a diagonol, save the leaves ( 4 cups sliced)
8 medjool dates, finely chopped
3 green onions, sliced at a diagnol
½ cup toasted slivered ( or macrona) almonds
¼ cup shaved pecorino (or parmesan) cheese ( optional, but tasty)
Dressing:
¼ cup olive oil
3 tablespoons lemon juice
2–3 teaspoons honey or maple
1 teaspoon cumin seeds, toasted, crushed (or use ground cumin)
salt and pepper to taste
aleppo chili flakes, to taste (or regular chili flakes)
(Find the full recipe and directions here at )

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