Week of Sept 2nd

My dear community,

A few weeks ago our ice machine at the farm broke which came with the lesson that broccoli does not like the heat. Within a matter of hours mine turned from bright green to yellow. We should have better luck with the broccoli this week as our ice machine is back up and running. There are so many ways to use broccoli, and get kids to love it. Roasting broccoli with olive oil and topping it with a squeeze of lemon juice and Parmesan is a favorite side in our household.
As the days get shorter we’re starting to plant the greenhouses for the winter. Tomatoes and cucumbers will have an extended season due to the extra heat the houses provide. We’ve been working on moving green houses to and from different locations which kept us busy this week. We’ve accumulated new equipment so we’ve decided to expand the operation a little bit.

We just planted cauliflower and I’m really looking forward to it in December.

Be good to each other.

CSA Contains:
BROCCOLI
CANTALOUPE
CARROTS
CELERY
LACINATO KALE
HEIRLOOM TOMATOES
ROMAINE LETTUCE
MOUNTAIN MAGIC TOMATOES
GREEN ZUCCHINI
GREEN BEANS
BIG BOX ADD: RED LEAF, CARROTS, PEARS, CUCUMBERS, BASIL

FRUIT EXPANSION: STRAWBERRIES and RASPBERRIES
LETTUCE of the WEEK: RED LEAF

JUICE FEAST:
CANTALOUPE
CARROTS
CELERY
DINO KALE
ROMAINE LETTUCE
BOSC PEARS
CUCUMBERS
STRAWBERRIES
ITALIAN PARSLEY

Marinated Zucchini with Garlic and Fresh Herbs

Ingredients:
2 medium zucchini rinsed, ends trimmed off
1/2 tsp kosher salt
For the marinade
1/3 cup olive oil
4 Tbsp white vinegar
2 tsp honey
3 cloves garlic pressed
1 tsp kosher salt
1/3 tsp red pepper flakes plus more to taste
1/2 tsp black pepper freshly ground
1 tsp fresh basil finely chopped
1 tsp fresh parsley finely chopped
(Find the full recipe and inspiration here at Taste of Artisan)

Sheet Pan Garlic Parmesan Roasted Broccoli & Green Beans

Ingredients:
2 heads of broccoli , stems removed and cut into florets
12- ounces | 350 grams green beans , ends trimmed
1 cup grape or cherry tomatoes
1/3 cup freshly grated parmesan cheese , divided
1/4 cup olive oil
Juice of half a lemon
1 tablespoon minced garlic
Salt and pepper , to season
(Find the full recipe and instructions here at Cafe Delights)

Celery Salad with Dates, Almonds and Parmesan

Ingredients:
8 long celery stalks, leaves separated and reserved, tough fibers peeled off with a vegetable peeler, sliced on an angle into ¼-inch thick pieces
½ cup raw almonds
4 Medjool dates, pitted and roughly chopped
3 tablespoons fresh lemon juice (from about 1 ½ lemons)
¼ teaspoon red pepper flakes
Sea salt, to taste
Freshly ground black pepper, to taste
2 ounces Parmigiano-Reggiano cheese (I used Parmesan*), shaved into shards with a vegetable peeler (to yield about ⅓ cup)
¼ cup extra-virgin olive oil
(Find the full recipe and directions here at Cookie and Kate)

Vegan Caesar Salad with Crispy Tempeh & Crunchy Chickpeas

Ingredients:
For the dressing (yields enough for 2 salads)
½ to ¾ cup filtered water
⅔ cup raw cashews soaked for 30 minutes in hot water (optional but recommended if you don’t have a high speed blender)
2 tablespoons hemp seeds
2 tablespoons olive oil optional, for extra creaminess
2 tablespoons fresh lemon juice
1 tablespoon nutritional yeast
1 tablespoon capers in brine
2 to 3 garlic cloves
Salt & pepper to taste
For the tempeh
1 (8 ounce) package of tempeh cubed
3 tablespoons tamari or coconut aminos
2 tablespoons fresh lemon juice
2 garlic cloves finely minced or grated
1 teaspoon maple syrup
For the salad
1 bunch of lacinato kale destemmed and chopped
1 head of romaine chopped
⅓ cup crispy chickpeas
2 to 4 tablespoons vegan parmesan
(Find the full recipe and directions here at Bakerita)

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