CSA and JUICE FEAST for OCTOBER 8th

We don’t have a lot of tomatoes here on the farm, so we are picking Roma tomatoes for the share Tuesday morning. We are picking them from our Buellton property tomorrow and I will trek up there to make sure we have tomatoes in our shares this week. Bagged carrots will continue over the next few weeks, while the tops are not worth bothering with, due to the mildew.
I think the chickens have been protesting the heat this week. They have not been laying a lot of eggs and we might come up short over the next few weeks. We have about 60 new chick-letts being moved daily in our chicken tractors. They are moved daily onto new grass and are fed worms and grain too. We can’t wait to introduce 15 new varieties of chickens (with different color eggs) into our coops and their eggs into your household come springtime.

CSA Contents for October 8th:
LACINATO KALE
ROMAINE LETTUCE
ROMA TOMATOES
CUCUMBERS
ASIAN PEARS from GARCIA FAMILY FARMS
BAGGED CARROTS
CIPPOLINI ONIONS
CILANTRO
GREEN ZUCCHINI
GREEN BELL PEPPERS
BIG BOX ADD: SPAGHETTI SQUASH, RED CHARD, LEEKS, YELLOW CHERRY TOMATOES AND HEIRLOOMS from FRECKER FARMS

Kale and Asian Pear Salad

Ingredients:
2 bunches lacinato kale, stems removed
2 medium Asian pears, cored and cut into slices
1 cup cup pecans, rough chopped
1/2 cup + 2 tablespoons Extra Virgin olive oil
1 small shallot
2 tablespoons whole grain dijon mustard
2 tablespoons champagne vinegar
juice of one large lemon
1/8 teaspoon sea salt
1/2-1 tablespoon honey or maple syrup
1 large clove crushed garlic
coconut oil
salt and fresh cracked pepper
Directions:
In a small mixing bowl combine olive oil, shallot, champagne vinegar, lemon juice, garlic, mustard, honey or maple syrup and sea salt. Adjust salt and honey to taste.
Use coconut oil to lightly coat a saute pan. Cook kale in batches over medium low heat until bright green and slightly soft.
Pile kale onto a large serving plate, top with sliced pears and pecans. Dress to your preference. Sprinkle with salt and fresh cracked pepper. Serve immediately!
(Recipe from A House in the Hills)

One Pan Skinny Tex Mex Chicken and Zucchini

Ingredients:
1 tbsp olive oil, extra virgin
1 large onion, finely chopped
5 garlic cloves, minced
2 medium bell peppers, chopped
1 lb boneless & skinless chicken breasts, cut into 1″ pieces
1 tbsp cumin, divided
1 tsp salt
1 tsp ground black pepper
1 cup corn, frozen or fresh
14 oz can black beans, drained & rinsed
14 oz can diced tomatoes (or use your roma tomatoes!! Just dice and add to pot)
1 tsp taco (fajita) seasoning, all natural (substitute with cayenne pepper + cumin)
1 large zucchini, diced
1 cup Tex Mex or Colby Jack cheese, shredded
1/2 cup green onions, chopped
1 cup cilantro, chopped
Directions:
1.Preheat large deep skillet on low – medium heat and add olive oil. Add onion and garlic, saute until translucent. Add bell pepper and saute for a few more minutes. Move mixture to a side of the skillet and add chicken. Sprinkle with 1 tsp cumin, salt and black pepper. Saute until a bit golden brown, about 5 -7 minutes.
2.Add corn, beans, tomatoes, taco (fajita) seasoning and remaining cumin. Bring to a boil, cover and cook for 10 minutes.
3.Add zucchini and stir. Sprinkle with cheese, cover and cook for another 5 minutes. Top with green onions and cilantro. Serve hot, on its own or with brown rice or quinoa.
(Recipe from ifoodreal)

Stuffed Portobello Mushrooms

Ingredients: Serves: 4
4 large Portobello mushrooms
1/2 green bell pepper, chopped
2 cups of spinach, chopped
1/2 onion, chopped
4 cloves garlic, minced
4 cocktail tomatoes, chopped (sub 2 roma tomatoes here)
1/2 cup bread crumbs
1/4 cup goat cheese, crumbled
1 tbsp olive oil
salt and pepper to taste
1 tbsp hot sauce
1/2 cup mozzarella cheese
Directions:
1.Preheat oven to 400 F degrees.
2.Carefully remove stems from mushrooms. Place the mushrooms stem side down onto a baking pan. Bake for 10 to 15 minutes until the water leaks out of them. Remove from the oven and using paper towels soak up excess water. Set aside.
3.Do not throw away the stems from the mushrooms but chop them up to be added to the stuffing.
4.In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and saute for a couple minutes until the onion is translucent.
5.Add the green pepper and spinach to the skillet and cook for a couple more minutes. Add tomatoes, goat cheese, salt, pepper, mushrooms stems, hot sauce and bread crumbs. Stir and cook for an additional couple minutes.
6.Stuff the mushrooms with the mixture equally. Top with mozzarella cheese.
7.Bake for about 10 minutes or until the cheese melts.
(Recipe from Jo Cooks)

JUICE FEAST CONTAINS: *will contain lemons and limes
LOOSE CARROTS
WATERMELON from FRECKER FARMS
GREEN ZUCCHINI
CELERY
CUCUMBERS
CILANTRO/PARSLEY
ASIAN PEARS from GARCIA FAMILY FARMS
LACINATO KALE
ROMAINE LETTUCE
GRANNY SMITH APPLES
BUNCHED SPINACH

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