Week of August 5th

My dear community,

A few quick notes for this week:

*If you received a CSA box last week with an orange kabocha squash it needs about 2 more weeks to cure (NOT in the refrigerator). These squash were picked a little prematurely without my knowledge, but will surely ripen in a matter of weeks.

*We are in the process of putting Bragg cookbooks in all the boxes. They are gifts from Patricia Bragg and hopefully will inspire some delicious things. She’s written 10 different cookbooks – so look forward to a few more.

*We’ve been picking peppers we’re unable to use in the boxes and feeding them to the animals. Don’t be surprised to see red yolks in our eggs this week- a testament to the freshness and the direct product of what the chickens eat. The goats and pigs especially love the peppers and I was surprised to even see the geese going for them. Everyone eats well on the farm! We are anticipating some new kids in the near future as well and I hope to start making goat cheese and my dream- goat milk ice cream.

Be good to each other.

CSA Contains:
CARROTS
RED LEAF LETTUCE
MIXED POTATOES
RED BELL PEPPERS
WATERMELON – MIGHT HAVE A YELLOW SKIN
BLACKBERRIES or RASPBERRIES
CHERRY TOMATOES
COLLARD GREENS
RED TOMATOES
LEMON CUCUMBERS
BIG BOX ADD: HASS AVOCADOS, BROCCOLI, CARROTS, ANAHEIM PEPPERS, GREEN ZUCCHINI

FRUIT EXPANSION: BLACKBERRIES and STRAWBERRIES
LETTUCE of the WEEK: LITTLE GEM LETTUCE

JUICE FEAST:
CARROTS
ROMAINE LETTUCE
RED BELL PEPPERS
WATERMELON
BLACKBERRIES or RASPBERRIES
COLLARD GREENS
CUCUMBERS
CELERY
LACINATO KALE
STRAWBERRIES

Mediterranean Watermelon Salad

Ingredients:
For the Honey Vinaigrette
2 tbsp honey
2 tbsp lime juice
1 to 2 tbsp quality extra virgin olive oil
pinch of salt
For the Watermelon Salad
1/2 watermelon, peeled, cut into cubes
1 English cucumber, cubed (about 2 cupfuls of cubed cucumbers)
15 fresh mint leaves, chopped
15 fresh basil leaves, chopped
1/2 cup crumbled feta cheese, more to your liking
(Find the full recipe and directions here at The Mediterranean Dish)

Curried Chickpea and Spiralized Vegetable Wrap

Ingredients:
1 (14oz) can chickpeas
3 tablespoons tahini
1 lime, juiced
1 tablespoon curry powder
3 tablespoon water
salt and pepper
4 collard green leaves
1 avocado, peeled, pitted, sliced
ΒΌ cup cilantro leaves
1 large red bell pepper
1 large carrot
(Find the full recipe and inspiration here at Inspiralized)

Vegan Collard Greens

Ingredients:
1 tablespoon avocado oil
2 cloves garlic, minced
1 yellow onion, diced
1 cup cherry tomatoes, halved
1 bunch collard greens
1 teaspoon apple cider vinegar
1 teaspoon paprika
1/2 teaspoon sea salt, to taste
1/8 teaspoon black pepper, to taste
(Find the full recipe and directions here at Real and Vibrant)

Healthy Breakfast Bowl

Ingredients:
2 tablespoons olive oil, divided
14 ounces firm or extra firm tofu, crumbled
2 tablespoons nutritional yeast
1/2 teaspoon prepared mustard, any variety
1/2 teaspoon sea salt, plus more for seasoning
1/2 teaspoon ground turmeric
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper, plus more for seasoning
2 pounds golden potatoes or sweet potatoes, cubed
1/2 cup red bell pepper, diced
1/2 cup green bell pepper, diced
4 green onions, thinly sliced, white and tender green parts, divided
1 large avocado, sliced
(Find the full recipe and directions here at Simple Green Smoothie)

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