CSA and Juice for week of December 17th

One final reminder that there will be no CSA shares prepared next week. We will resume the following week, Dec 31st/Jan 1st to ring in the new year with an abundance of living health. One last call for holiday CSA gift cards. Your gift of 6 weeks or more will include a loaf of rustic French bread or sourdough and will include a plantable gift card. In addition – for this week only – we will also credit your account $10 as our thanks to you for spreading the health. Please email me to set that up.
I found some eggs from our newest laying chickens this week. Although the eggs are small in size, it’s a foreshadowing of dozens to come. In about 2 months we will be able to honor all the people who have been patiently waiting on our wait list and/or have been shorted recently due to the inclement weather. I was very excited to discover the hens hard at work despite the rainfall and short, cool days.
And speaking of rough weather, our farm turned into a mini lake last week. The rain started to dump pretty hard during the night and the wind left us with a shredded net house in the morning. We’ve used this net house for the past 3 years to protect us from some of the worst bugs that have devastated our crops. Here’s a picture of the shreds that remained in the morning.

We are looking forward to a new year, filled with new possibilities, crops and farm expansions. This coming year is sure to be a good one!
Cindy Dollar is offering Raisin Pecan granola this week. Made fresh to order, it would make a great addition to any holiday breakfast or stuffed in someone’s stocking. You can order Certified Organic or Gluten Free, but if you don’t specify we will send the Organic granola your way. Check it out here in our CSA store.

CSA for December 17th contains:
BUNCHED SPINACH
CARROTS
ROMAINE LETTUCE
MOUNTAIN MAGIC TOMATO CLUSTERS
CELERY
CILANTRO
SUGAR SNAP PEAS
SATSUMA MANDERINES from GLEN ANNIE ORGANICS
BUNCHED ARUGULA from FRECKER FARMS
RADISHES
BIG BOX ADD: SALAD MIX, CARROTS, BEETS, SATSUMA MANDERINES, RED PEPPERS

Check out this Avocado, Artichoke, Arugula and Spinach salad.

Roasted Sweet Potato, Wild Rice, and Arugula Salad

Ingredients: Serves 4-6
2 cups cooked wild rice (about 1/2 cup raw)
2 large sweet potatoes, peeled and diced (about 3-4 cups)
1 tablespoon olive oil
1 teaspoon chili powder
salt and pepper to taste
3 cups arugula
1/2 cup cashew pieces
For the dressing
1/4 cup freshly squeezed lemon juice (about 2 lemons – more to taste)
zest of the lemons
1/3 cup good quality olive oil
2 teaspoons agave nectar
2 cloves garlic
1/4 teaspoon salt
Directions:
1.Cook the wild rice according to package directions. Meanwhile, make the dressing by pureeing all the dressing ingredients in a food processor. When the rice is done, toss it with a little bit of the dressing and refrigerate. Let it rest for a little while so it takes on the flavors of the dressing (I let it chill completely, but you wouldn’t have to do that).
2.Preheat the oven to 350 degrees. Place the sweet potato pieces directly on a baking sheet. Drizzle with the oil and sprinkle with the chili powder, salt, and pepper. Stir directly on the pan to get everything mixed. Roast for 20-25 minutes, stirring every so often to keep from burning. When the sweet potatoes are golden brown on the outside, remove from the oven and set aside.
3.Toss the arugula, wild rice, sweet potatoes, cashews, and the remaining dressing together. Serve warm or cold.
(Recipe and photo from A Pinch of Yum)

Delightful Celery Soup

Ingredients: Serves 4
1 tablespoon olive oil
1 onion, chopped roughly
2 cloves of garlic, minced
1/2 teaspoon thyme
1 head of celery, cleaned & chopped roughly
1 white potato or 1 cup cauliflower, chopped
4 & 1/2 cups of vegetable stock (aprox)
fresh ground pepper
chopped cilantro – for topping
Directions:
Heat the oil in a non stick pot and add the onion and garlic. Cook until softened. Add the remaining ingredients and simmer for 20 minutes. Puree the soup using a blender. Hand held works fine. Return to the pan, check seasoning and serve with cilantro on top.
(Recipe and photo from Goodness Green

Sugar Snap Pea and Carrot Soba Noodles

(Per author: A healthy, vibrant soba noodle recipe full of fresh produce. Feel free to trade in other seasonal vegetables or add in extras. This recipe yields about six servings and the leftovers don’t keep particularly well, so halve the ingredients if you’re not serving a crowd.)
Ingredients: Serves: 6
Soba
6 ounces soba noodles
2 cups frozen organic edamame
10 ounces (about 3 cups) sugar snap peas
6 medium-sized carrots, peeled
1/2 cup chopped fresh cilantro (about 2 handfuls)
1/4 cup sesame seeds

Ginger-sesame sauce
1/4 cup reduced-sodium tamari or soy sauce
2 tablespoons quality peanut oil or extra-virgin olive oil
1 small lime, juiced
1 tablespoon toasted sesame oil
1 tablespoon honey or agave nectar
1 tablespoon white miso*
2 teaspoons freshly grated ginger
1 teaspoon chili garlic sauce or sriracha
Directions:
To prepare the vegetables: Use a chef’s knife to slice the peas in half lengthwise (or just roughly chop them). Slice the carrots into long, thin strips with a julienne peeler, or slice them into ribbons with a vegetable peeler.
To make the sauce: whisk together the ingredients in a small bowl until emulsified. Set aside.
Bring two big pots of water to a boil. In the meantime, toast the sesame seeds: Pour the sesame seeds into a small pan. Toast for about 4 to 5 minutes over medium-low heat, shaking the pan frequently to prevent burning, until the seeds are turning golden and starting to make popping noises.
Once the pots of water are boiling: In one pot, cook the soba noodles just until al dente, according to package directions (probably about 5 minutes), then drain and briefly rinse under cool water. Cook the frozen edamame in the other pot until warmed through (about 4 to 6 minutes) but before draining, toss the halved peas into the boiling edamame water and cook for an additional 20 seconds. Drain.
5.Combine the soba noodles, edamame, snap peas and carrots in a large serving bowl. Pour in the dressing and toss with salad servers. Toss in the chopped cilantro and toasted sesame seeds. Serve.
(Recipe and photography from Cookie and Kate)

JUICE FEAST Contains:
“PURPLE HAZE” CARROTS from FRECKER FARMS
BUNCHED SPINACH
ROMAINE LETTUCE
CELERY
CILANTRO
SATSUMA MANDERINES from GLEN ANNIE ORGANICS
BEETS
LACINATO KALE
FUJI APPLES from CUYAMA ORCHARD
RED TOMATOES

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