Week of September 16th

My dear community,

You may have noticed some squishy/rotten strawberries in your box last week. We did our best to weed them out but the heat accelerated ripening after picking so much that it would have been impossible to find them all. I’m still seeing damage to our berries, tomatoes and red peppers from that unforgiving heat wave. Our red bell peppers fried on the plant so we are welcoming green ones this week as the other plants recuperate. There are farms all throughout the west with crops covered in ash and smoke filled skies so we’re feeling relatively lucky. Firefighters are working for over 30 days straight at a time to fight the fires. I’m trying to do what I can to help make a change from home. Money seems to speak louder than words so I’ve decided to divert all cash flow from the CSA as well as my own personal finances into a bank that doesn’t support fossil fuels. I don’t feel like there’s time to debate climate change anymore. We need to take action in any way we are able in our lives. Thanks for supporting your local farm, by the way. We do our best to assure the food you receive in your box comes with minimal impact and we are constantly learning and improving.

Be good to each other.

CSA Contains:
CANTALOUPE
CUCUMBERS
CARROTS
ROMAINE LETTUCE
YELLOW ONIONS
GREEN ZUCCHINI
LACINTO KALE
RED TOMATOES
BUTTERNUT SQUASH
GREEN BELL PEPPERS
BIG BOX ADD: GREEN LEAF LETTUCE, CARROTS, CAULIFLOWER, HEIRLOOMS + CILANTRO

FRUIT EXPANSION: RED GRAPES from COSECHA FARMING
****FIGS WERE NOT AVAILABLE AS THE IMPACT FROM THE FIRE DESTRUCTION RUINED THE CROP. HALF PRICE FOR FRUIT EXPANSIONS
Lettuce of the Week: GREEN LEAF

JUICE FEAST:
MELON
CUCUMBERS
CARROTS x2
ROMAINE LETTUCE
STRAWBERRIES
LACINTO KALE
CELERY x2
CILANTRO

Portobello Mushroom Fajitas

Ingredients:
Portobello mushrooms
Limes
Red onions
Bell peppers
Cilantro
And for the guacamole (which is a must!) you’ll need:
Jalapeño
Avocados
Garlic
(Find the full recipe and inspiration here at The Modern Proper)

Zucchini and Kale Lasagna

Ingredients:
4 Medium-Large Zucchini sliced lengthwise into 1/4 inch thick slices
2 Cups Kale cut into large pieces
2 Cups Mozzarella shredded, low moisture, part skim
2 Cups Marinara sauce
1 1/2 Cups Ricotta Cheese low moisture, part skim
1 egg
1 lb Ground turkey extra lean
1/2 Cup Parmesan shredded
1 tbs salt
1 tsp each garlic salt onion salt,
1/4 tsp pepper
(Find the full recipe and directions here at Sweet Phi)

Butternut Squash Carrot Soup

Ingredients:
4 large carrots peeled
1 medium butternut squash peeled, seeds removed
4 tablespoons olive oil divided
3 tablespoons balsamic vinegar
1/2 teaspoon garlic powder
5 dashes Italian seasoning
Salt & pepper to taste
1/2 medium onion chopped
4 cups vegetable broth
1/4 teaspoon ground cumin
(Find the full recipe and directions here at Salt and Lavendar)

Zucchini, Tomato and Onion Bake

Ingredients:
1 large zucchini, sliced very thin
1 small yellow onion, sliced very thin
1 ½ teaspoons olive oil
2 medium vine tomatoes, sliced thin
1 Tablespoon fresh parsley, chopped
5 fresh basil leaves, chopped
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper
1/4 cup Parmesan cheese, grated
Olive oil flavored cooking spray
(Find the full recipe and directions here at Nutrition Staring You)

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