CSA and Juice for Dec 31st

After traveling the past week, I am very happy to be back at the farm filled with delicious, organic veggies. Nothing quite compares to the bounty we have here. The farm has been frosting the past two nights with lows around 35 degrees. I’m starting to get a real feel for the season for eggs. Because we don’t use any artificial lights to stimulate laying, we are down to about an egg a day. The ladies must be using all that energy to keep warm. Now that the winter equinox has passed, we are looking forward to longer days. Welcome back to your veggies. Hope you had an excellent holiday and enjoy this weeks share.

CSA this week contains:
CARROTS
RED TOMATOES
ROMAINE LETTUCE
BUNCHED SPINACH
LEEKS
RED BEETS
GREEN KALE
BUTTERNUT SQUASH
ITALIAN PARSLEY
SATSUMA TANGERINES from GLEN ANNIE ORGANICS
BIG BOX ADD: RED MUSTARD GREENS, SALAD MIX, CARROTS, BASIL, SATSUMA TANGERINES

Fruit Expansion includes: Satsuma Tangerines from Glen Annie Organics and Red Delicious Apples from Cuyama Orchards

Massaged Kale Salad with Butternut Squash and Beets

(This is a simple hearty harvest salad, one that would be great for a light lunch, to compliment or dinner or as a full meal with some protein tossed on top.)
Ingredients: Serves 4
1 medium butternut squash, peeled and cut into 1 inch cubes
3 medium beets, peeled and cut into 1 inch cubes
1 tablespoons neutral oil
kosher salt and black pepper
1 bunch kale
juice from 1 lemon
pinch of kosher salt
1/2 cup chopped toasted walnuts
extra virgin olive oil
Directions:
Heat your oven to 400 degrees and line a rimmed baking sheet with parchment paper. Lay the cubed squash and beets on the sheet in an even layer and drizzle with oil and season with salt and pepper. Roast for 35-40 minutes or until the vegetables are tender and start to crisp up and brown, be careful not to overcook and burn the beets.
Remove the kale leaves from the stems and roughly chop, add to a medium mixing bowl with the lemon juice and kosher salt. Massage the kale leaves for 3-5 minutes or until the leaves have wilted and are tender and silky.
To serve divide the massaged kale between the salad plates and top with the roasted beets and squash. Finish with the toasted walnuts and a drizzle of extra virgin olive oil.
(Recipe and photo from Girl in the Little Red Kitchen)

Spinach and Leek White Bean Soup

(This is one of my long time favorite soups. I discovered it early in our CSA production days and this is one soup my husband will actually eat. It’s a great way to eat spinach and I added the turmeric to this recipe for it’s amazing health benefits.)
Ingredients:
1 teaspoon olive oil
2 leeks, while part only, chopped into thin circles
1 clove garlic, chopped
1 (16 ounce) can chicken broth
1 (16 ounce) can cannellini beans, rinsed and drained
1 bay leaf
1 teaspoon ground cumin
1 tablespoon turmeric powder
1/4 cup whole wheat couscous (quinoa works too)
1 cup packed fresh spinach
salt and pepper to taste
Directions:
Heat olive oil in a large saucepan or soup pot over medium heat. Add the leeks and garlic; sauté until tender, about 5 minutes. Stir in the chicken broth, cannellini beans, bay leaves, turmeric and cumin. Bring to a boil, then reduce the heat to low, and stir in the couscous (or quinoa, which may take a few more minutes to cook). Cover, and simmer for 5 minutes. Turn off heat and stir in spinach and season with salt and pepper. Serve immediately.
(Recipe and photo, which doesn’t do the soup justice, from All Recipes)

Spaghetti with Parsley Pesto

(This pesto is amazing on top of roasted veggies, spread on a sandwich or incorporated into a pasta dish. Make it your own if spaghetti isn’t your thing.)
Ingredients:
1 pound spaghetti, cooked al dente
1 tablespoon salt, for the pasta water
1/3 cup unsalted almonds (raw or roasted)
1 large bunch fresh flat-leaf parsley leaves
1/2 cup chopped scallions
Juice and zest of one small lemon
2 cloves garlic, minced
3/4 cup extra-virgin olive oil
1/2 cup finely grated asiago cheese
1/2 teaspoon freshly ground black pepper
Directions:
1.Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente; about 9 minutes. Drain, reserving 1 cup of pasta water.
2.In the body of a blender or food processor, pulse almonds, parsley, scallions, oil, lemon, garlic, and asiago; blend until smooth. Season with salt and pepper.
3.Toss spaghetti and pesto in a large serving bowl. Add reserved pasta water by the tablespoon until saucy. Season with salt and pepper. Serve at once.
(Recipe and photograph from Baker by Nature)

JUICE FEAST CONTAINS:
CARROTS
ROMAINE LETTUCE
BUNCHED SPINACH
RED BEETS
GREEN KALE
ITALIAN PARSLEY
RED DELICIOUS APPLES from CUYUAMA ORCHARD
SATSUMA TANGERINES
RED TOMATOES
CELERY

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