We’ve opened up our store if you would like to purchase additional strawberries this week. The store availabilities will change from week to week so check in and see what we have. *Please note this option is only available to Farm pickup and home deliveries. Visit the link below to purchase additional items with your CSA box.
July 24th CSA contains:
BLUE LAKE GREEN BEANS
RED CHERRY TOMATOES
STRAWBERRIES from GOLETA GROWN
BIG BOX ADD: STRAWBERRIES, CARROTS, MELON, RED LEAF LETTUCE, PURPLE PEPPERS
I’ve been out traveling in Baja and they are in the off season for growing. That means they don’t have much of the variety that we have to offer most of the year. And forget trying to find much in the organics section. Traveling always makes me appreciate the abundance and availability we have throughout the year. Our friend who farms down here is only growing peppers and they can really only sell them locally. And I tasted one of their cucumbers and it was very sour. I may be spoiled by our sweet crunchy cucumbers, but I love them. I hope you have been enjoying them too.
Dani, our local nutritionist said “I am so happy about the box this week because my new favorite meal is onions, green beans and tomatoes, slathered with olive oil, sea salt and pepper and served over quinoa.“ Check out Dani’s easy recipe for a quick meal and read what she has to say about the superfoods in your box this week.
Carotenes are a group of powerful antioxidants naturally occurring in foods that have that deep orange, red-ish hue. So your carrots, tomatoes and butternut squash found in your box this week are abundant in this antioxidant. Carotenes play an important role in fighting free radicals, increasing your immunity, preventing cancer and even maintaining healthy a healthy visual system. Carotenes help protect skin from damage caused by over exposure to UV rays. Lycopene, a particular carotene in your tomatoes protects against prostate cancer. But you know what’s most interesting about this antioxidant? Lycopene is more readily absorbed when the foods are cooked and eaten with fats. A study on tomato products and lowered risk of prostate cancer found that tomato sauce, tomatoes, even pizza were effective but that tomato juice was not! Why is this? Because when tomatoes are cooked, even for just a few minutes, the cell walls begin to be broken down allowing for the release of the carotenes. This process makes the antioxidant much readily absorbed by the body. Another study found that cooked carrots tripled the beta-carotene levels in healthy females compared to raw carrots!! What’s even more interesting is that supplementation of carotenes does not seem to be effective! Your body wants FOODS and not isolated nutrients. So enjoy those carrots, tomatoes and butternut squash this week and be sure to cook some with healthy fats like grass-fed butter, ghee or extra virgin olive oil!
By Dani Rhoades, N.C., Nutrition Consultant, www.wholesomepractices.com
Sources: Nutrition, Second Edition by Paul Insel, R Elaine Turner, and Don Ross
Butternut Squash with Ginger and Cilantro
(This recipe really stuck out to me as roasting butternut squash is one of my favorite ways to prepare it. Roasting the squash in little cubes ensures that the most surface space is exposed and this will create the sweetest bites you have ever tasted. After creating this recipe you can blend it up in soups, put it over salad or your favorite grain, or just eat them solo.)
Ingredients: Serves 6
4 pounds butternut squash, peeled and cut into 3/4-inch cubes (about 10 cups)
¼ cup vegetable oil
2 teaspoons ground coriander
Salt and pepper
½ cup finely chopped crystallized ginger
½ cup cilantro leaves
Preheat the oven to 450 degrees . In a large bowl, toss the squash with the oil, coriander, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. On each of 2 large baking sheets, arrange the squash in a single layer and bake, turning occasionally, until tender and golden-brown, about 30 minutes. Transfer the squash to a serving bowl and toss with the crystallized ginger and cilantro. (Leave cilantro out if you don’t like the flavor.)
Green Beans and Radish Salad
(A chile-infused honey compliments the spicy radishes and gives the green beans some sweet heat)
Ingredients: Serves 4
1 lb. green beans, trimmed
¼ cup extra-virgin olive oil
½ lb. radishes, trimmed and quartered
2 cloves garlic, chopped
1 tbsp. honey, preferably chilli honey
Salt and freshly ground black pepper, to taste
Bring a large pot of salted water to a boil over high heat. Blanch green beans until crisp-tender, 3 to 4 minutes. Drain and quickly plunge green beans into a bowl of ice water, to cool them. Drain. Heat oil in a large skillet over medium heat. Add green beans, radishes, and garlic and cook until vegetables are soft, about 5 minutes. Add honey, season with salt and pepper to taste, and cook until vegetables are just beginning to caramelize, about 2 to 3 minutes more. Transfer salad to a large bowl; set aside to let cool slightly. Season salad with salt and pepper to taste and divide between 4 small plates. Serve at room temperature.
Thai-Inspired Cucumber Salad with Roasted Spiced Chickpeas
Ingredients: About 3 servings
½ cup seasoned rice vinegar
1.5-2 tablespoons natural cane sugar, to taste
½ teaspoon fine grain sea salt
2 medium field cucumbers
1 red pepper, diced
1 cup diced red onion
1/4 cup roughly chopped cilantro
1/4 cup chopped roasted peanuts, for garnish
Roasted spiced chickpeas (recipe @ http://ohsheglows.com/2013/06/05/thai-inspired-hydrating-cucumber-salad-with-roasted-spiced-chickpeas/)
Whisk dressing ingredients together in a small bowl and adjust to taste. Feel free to add more sweetener if you prefer. Set aside. Peel cucumbers, slice off the ends, and slice in half lengthwise. Scoop out the seeds with a small spoon (see photo in post if necessary). Slice halves into 1/8-inch “half moons” and toss into a large bowl. If your cucumbers are really big you can slice the half-moons in half as well. Dice the red pepper and red onion and add into bowl. Roughly chop cilantro and add into bowl. Pour in all the dressing and toss to combine. Let this salad sit for about 30 minutes in the fridge, tossing every 10 minutes or so to help the dressing soak in. Meanwhile, prepare the roasted chickpeas (if desired). Recipe follows. Portion into bowls and top with peanuts and optional roasted chickpeas. Serve immediately.
July 27th JUICE FEAST contains:
SPEARMINT from EARTHTRINE FARMS
APPLES from FAIRHILL FARMS
LEMONS from GOODLAND ORGANICS