Week of July 29th

My dear community,

Sometimes things seem to happen all at once – in this case summer bounty has arrived in abundance. We go from picking the first box of melons to watching mountains of them quickly reach the sky in the morning pick. We go from looking for an eggplant for dinner to realizing we actually need to pick, and suddenly we’ve packed 100 boxes full of eggplants. Sweet peppers vibrantly confetti the ground as far as the eye can see. Stone fruit ripens with little more than a day’s notice. It all goes by in a blur so I’m trying to take moments to really savor it.
Check out our recipes below to dig into your orange kabocha (darker in flesh color and richer in flavor than butternut)- one of my favorite squashes. Hope you enjoy it too.

Be gentle with yourself. Be good to each other.

CSA Contains:
CARROTS
ROMAINE LETTUCE
MOUNTAIN MAGIC TOMATOES
YELLOW GRAPE TOMATOES
CANTELOPE
BROCCOLI
ENGLISH CUCUMBERS
RED BELL PEPPERS
GREEN ZUCCHINI
ORANGE KABOCHA SQUASH
BIG BOX ADD: RED LEAF LETTUCE, GREEN BEANS, CARROTS, HEIRLOOM TOMATOES, BLACKBERRIES

Fruit Expansion: BLACKBERRIES and STRAWBERRIES
Lettuce of the Week: Red Leaf

JUICE FEAST:
CARROTS
ROMAINE LETTUCE
CELERY x2
CANTELOPE
ENGLISH CUCUMBERS
RED BELL PEPPERS
BLACKBERRIES
CILANTRO
LACINATO KALE

Stuffed Kabocha Squash

Ingredients:
1 Kabocha squash, cut in half with seeds removed
1/4 red onion, diced
1 cup zucchini, diced
1/2 cup bell pepper, diced
1 tablespoon extra virgin olive oil
2 teaspoons fresh rosemary, minced
Salt and pepper, to taste
(Find the full recipe and directions here at Detoxinista)

Kabocha Squash Thai Red Curry

Ingredients:
2 tablespoons unsalted butter
1 medium yellow onion, 1/2-inch dice
1 large carrot, 1/2-inch dice
kosher salt
4 to 5 cups peeled and diced kabocha squash, 1-inch dice
1 (15 ounce) can chickpeas, rinsed and drained
4 cloves garlic, minced
2 tablespoons minced fresh ginger
3 tablespoons red curry paste
1 tablespoon tamarind paste
2 cups full fat coconut milk
1 cup low-sodium chicken stock
2 generous handfuls baby spinach
1 to 2 tablespoons fish sauce, more or less to taste
(Find the full recipe and inspiration here at Simply Scratch)

Grilled Romaine Caesar Salad with Herbed White Beans

Ingredients:
SALAD
2 large heads romaine lettuce
1 Tbsp avocado oil or olive oil (avocado is best for grilling because of its high smoke point)
Pinch each sea salt and black pepper
Vegan parmesan cheese, for topping (optional)
BEANS
1 15-ounce can white or butter beans (rinsed and drained)
1 clove minced garlic
1 Tbsp lemon juice
1 Tbsp olive oil or avocado oil
1/4 tsp each sea salt + black pepper
2 Tbsp fresh parsley, chopped (plus more for topping)
DRESSING
1 cup raw cashews
1 tsp dijon mustard
1/2 tsp each sea salt + black pepper (plus more to taste)
8-12 medium cloves fresh garlic (chopped)
4 tsp capers in brine
2 tsp brine juice from capers
6 Tbsp lemon juice (2 large lemons yield ~6 Tbsp or 90 ml)
3-4 Tbsp olive oil
1 tsp chickpea (or soy) miso paste (optional)
1 tsp pure maple syrup (or sub stevia to taste)
1/2 cup hot water (plus more to thin)
(Find the full recipe and inspiration here at The Minimalist Baker)

Thai Broccoli Salad

Ingredients:
Broccoli
Shredded romaine lettuce (subbed for cabbage)
Shredded carrot
Red bell pepper
Fresh cilantro
Jalapeño
Chickpeas
For the spicy peanut dressing:
Creamy, natural peanut butter
Honey (or maple syrup to keep it vegan)
Rice vinegar
Sesame oil
Fresh ginger
Garlic
A pinch of cayenne to truly make it a “spicy” peanut dressing, but it will be delicious either way.
(Find the full recipe and directions here at The Ambitious Kitchen)

Leave a Reply

Your email address will not be published. Required fields are marked *