Week of August 19th

My dear community:

We are back on for pick-up at Adams Elementary School. If you switched from here last week and wish to resume at Adam’s Elementary, please shoot me a quick email today. It can be as simple as putting “Switch back to Adams Elementary” in the subject line. Please let me know ASAP so we can plan accordingly.

You may notice the box looks a little smaller this week. It’s not because there are less items, we are substituting in another item for lettuce for the first time in a long time. Between some burnt crops (it’s like a heatwave!) and some misplantings we are short this week. Think of it as an opportunity to play around with different kinds of salads. I made a wonderful chopped cucumber, onion, cherry tomato, garbanzo bean, basil and feta salad last night, dressed with a simple olive oil and balsamic blend. I look forward to making it again tonight.

With triple digit temperatures starting last week we are stuck at the mercy of the weather. Of course we always are – but it’s definitely apparent right now. It’s been about 100 degrees up here in Buellton (as the SYV community knows) where a majority of our crops are growing. We had a crazy lightning and thunderstorm on Saturday that dumped rain on us. We had to scramble to get all our onions out of the field and put them next to fans – which was run by a generator, and then we lost power for 24 hours. We just have to roll with the punches. Hope everyone is staying cool and enjoy your dose of fruits and veggies this week.

CSA Contains:
CANTALOUPE
BROCCOLI
CARROTS
GREEN BEANS
MOUNTAIN MAGIC TOMATOES
YELLOW ONIONS
MINI SWEET BELL PEPPERS
HEIRLOOM TOMATOES
LACINATO KALE
CUCUMBERS
BIG BOX ADD: CELERY, CARROTS, BASIL, GREEN LEAF LETTUCE, HASS AVOCADOS

FRUIT EXPANSION: RASPBERRIES and PLUOTS (or just double raspberry)
LETTUCE of the WEEK: GREEN LEAF

JUICE FEAST:
CANTALOUPE
CARROTS x2
LACINATO KALE
CUCUMBERS
CELERY x2
RED BELL PEPPERS
GOLDEN DELICIOUS APPLES
ITALIAN PARSLEY

Greek Kale Salad with Creamy Tahini Dressing

Ingredients:
1 medium bunch of kale (about 8 ounces)
Fine sea salt
1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
½ cup thinly sliced Kalamata olives and/or roughly chopped pepper rings
⅓ cup oil-packed sun-dried tomatoes, rinsed and drained
⅓ cup finely grated Parmesan (optional)
⅓ cup sunflower seeds
¼ teaspoon extra-virgin olive oil
Creamy tahini dressing
1⁄4 cup tahini
3 tablespoons lemon juice (from 1 to 1 ½ lemons)
1 tablespoon extra-virgin olive oil
1 medium clove garlic, pressed or minced
½ teaspoon Dijon mustard
¼ teaspoon fine sea salt
2 tablespoons water
Freshly ground black pepper, to taste
(Find the full directions and inspiration here at Cookie and Kate)

Lime Marinated Kale Burrito Bowls

Ingredients:
lime marinated kale
1 bunch curly kale, ribs removed and chopped into small, bite-sized pieces
¼ cup lime juice
2 tablespoons olive oil
½ jalapeño, seeded and finely chopped
½ teaspoon cumin
¼ teaspoon salt
black beans
2 cans black beans, rinsed and drained (or 4 cups cooked black beans)
1/2 tablespoon coconut oil
1/4 cup chopped red onion
3 cloves garlic, pressed or minced
¼ teaspoon cumin
¼ teaspoon cayenne pepper (optional)
burrito bowl
2 cups cooked brown rice (or cauliflower rice, or a blend!)
cherry tomatoes, sliced into rounds
avocado
salsa
cilantro
(Find the full recipe and directions here at The Cutting Veg)

Lemon Garlic Roasted Broccoli Salad

Ingredients:
3 heads broccoli florets and stems roughly chopped
1/3 cup pine nuts
4 tablespoons olive oil
4 cloves garlic minced or grated
kosher salt and pepper
1/4 cup chopped fresh parley
juice from 1 lemon
1 tablespoon balsamic vinegar
pinch of crushed red pepper flakes
1-2 cups baby kale
arils from 1 pomegranate
1 avocado sliced
6 ounces feta cheese crumbled
(Find the full recipe and directions here at Half Baked Harvest)

Chicken and Broccoli Stir Fry

(Living la Vegan Vida? Choose a marinated tofu or tempeh)
Ingredients:
1 1/2 tablespoons avocado oil
1 pound chicken breast (thinly sliced)*
2 heads broccoli, florets removed (7 cups/465 grams)
1/2 cup chicken broth
1/2 cup coconut aminos
3 tablespoons lime juice
1 tablespoon sesame oil
3 cloves garlic, minced
1 inch fresh ginger, minced
1/2 teaspoon red pepper flakes
salt and pepper, to taste
optional toppings: sesame seeds, green onions…
for serving: white rice, cauliflower rice…
(Find the full recipe and directions here at Eat the Gains)

Pesto Chicken Pasta with Mushrooms and Broccoli

Ingredients:
PESTO SAUCE:
2 cups fresh basil
1/2 cup raw walnuts
2 Tbsp cider vinegar
1/2 tsp sea salt
1/3 cup avocado oil or olive oil
FOR THE PASTA:
2 Tbsp avocado oil
8 ounces baby bella mushrooms chopped
1 medium crown broccoli or bunch broccolini
1 lb boneless skinless chicken breasts chopped
1 (12-ounce) package gluten-free pasta noodles
sea salt to taste
(Find the full recipe and directions here at The Roasted Root)

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