CSA and Juice Feast for week of Jan 28th

This year, profits generated from our farm’s CSA business is going into building a fruit orchard, raising animals like pigs (for meat) and sheep and goats (for milk and maybe wool). All plants and animals are going to be grown with the highest organic and humane standards. We are really excited for what the next few years will hold for the farm. We also have ordered a lot of blackberry and raspberry plants! We started it on a very small scale a few months ago, but we are going to have plenty for the CSA in the future.
This week we are putting Hachiya persimmons into everyone’s share with an extra thanks to Whitney Ranch out in Carpinteria. We usually purchase blueberries from them during the season, but they had some ripening persimmons that needed to be used this week. If you’ve never had one, you are in for a real treat. WAIT until the persimmon is soft like an avocado. It’s the closest thing to a gummy bear I have ever had and is amazing in oatmeal in the morning. Cut off the top and put in the freezer in the morning, and at night, take it out for a PERFECT sorbet. You can even peel them, chop them up and add coconut milk in a blender or food processor. Need I go on :)?!
Cindy Dollar is cooking up some Raisin Pecan Granola for us this week. Check it out in our CSA store and support a local business while enjoying some insanely delicious granola.

CSA for Jan 26th contains:
CARROTS
RED LEAF LETTUCE
CILANTRO
SUGAR SNAP PEAS
BUTTERNUT SQUASH
FRISEE
LACINATO KALE
BUNCHED SPINACH
LEEKS
SATSUMA MANDERINES from GLEN ANNIE ORGANICS
BIG BOX ADD: CARROTS, GOLDEN BEETS, SUGAR SNAP PEAS, SALAD MIX, BACON AVOCADOS (almost ripe) from GOODLAND ORGANICS

FRUIT EXPANSION CONTAINS: FUJI APPLES from CUYAMA ORCHARDS, CHERIMOYAS from GOODLAND ORGANICS

This weeks share is a green one. It’s actually winter time, contrary to the daytime weather and our CSA box is showing it off this week. Take time to add friseé to your salads as the health benefits are plenty. Frisee is extremely low in a calories, which makes it an excellent accessory for any kind of weight-loss plan. It has a great supply of potassium, a mineral involved with controlling blood pressure level and stopping brittle bones. Check out some health benefits here, as there were too many to post in description.

Have you ever tried Butternut Squash Mac and Cheese? Maybe my new favorite thing. Bet the kids would love it! Remind them that the veggies came from the farm!! Here’s a recipe suggestion.

Butternut Squash and Bean Tacos

Ingredients: Serves 4
2 tablespoons olive oil
1 butternut squash (about 1 1/2 pounds), cut into 1/2-inch pieces
1/2 teaspoon ground cumin
kosher salt and black pepper
1 15.5-ounce can black beans, rinsed
8 corn tortillas, warmed
1/2 small red onion, sliced
1 cup crumbled goat cheese (4 ounces)
1/4 cup chopped fresh cilantro leaves
lime wedges, for serving (optional)
Directions:
Heat the oil in a large skillet over medium heat. Add the squash, cumin, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until tender, 11 to 13 minutes. Add the beans and ¼ cup water and cook until heated through, 1 to 2 minutes.
Top the tortillas with the squash and beans, onion, cheese, and cilantro, dividing evenly. Serve with the lime wedges (if desired).
(Recipe and photo from Real Simple)

Carrot Rice Leek Risotto with Bacon

Ingredients: Serves 1
cooking spray
2 slices of center cut bacon
2 carrots, spiralized into noodles (or you can use your grater on the big holes)
1 tsp minced garlic
1/2 cup of sliced leeks
1/2 cup + 1 tbsp low-sodium vegetable broth
1 tbsp fresh lemon juice
pepper, to taste
1 tsp freshly chopped cilantro, to garnish
Directions:
Place a medium skillet over medium heat. Coat the skillet with cooking spray and then add in the slices of bacon. Cook the bacon for about 5 minutes or until almost crispy. When done, remove the bacon with tongs or a slotted spatula and set aside on a paper-towel lined plate.
While the bacon is cooking, place your carrot noodles into a food processor. Pulse for 5-10 seconds or until the noodles turn into rice-like bits. Set aside. In the same skillet with the bacon grease, add in the garlic and leeks. Stir to cook for 1 minute and then add in 1 tbsp of the vegetable broth. Stir to combine and then add in the lemon juice and carrot “rice.” Stir to combine again and season with pepper. Let cook for 1 minute and then add in the rest of the vegetable broth. Let reduce until the liquid is fully absorbed. Taste the “rice.” If the carrot is no longer crunchy, it’s done. If not, cook covered for 3 more minutes. While the rice is reducing, dice your slices of bacon. Set aside. When the rice is done, fold in the diced bacon, stir to combine and then pour into a bowl. Top with cilantro.
(Recipe and photo from Skinny Taste)

Kale and Butternut Squash Sautee

Ingredients: Serves 4
2 tablespoons extra-virgin olive oil
3 pounds butternut squash, peeled and cut into 1/2-inch cubes (about 3 1/2 cups)
1/2 cup diced yellow onion
2 garlic cloves, minced
4 1/2 cups chopped fresh kale
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons dried cranberries
4 tablespoons chopped walnuts or pecans, toasted
4 tablespoons crumbled goat cheese
Directions:
In a large skillet, heat oil over medium-high heat. Add squash, onion and garlic and cook, stirring constantly, until squash is lightly browned and slightly tender, about 7 minutes. Add kale, lemon zest, lemon juice, salt and pepper and cook until kale is wilted and squash is tender, 5 to 7 minutes. Remove from heat. Add cranberries and nuts; toss to combine. Sprinkle with goat cheese.
TIP:
• A half cup of cooked butternut squash provides more than 80 percent of your daily vitamin A requirement for just 41 calories. The gourd is also a good source of fiber and vitamin C.
• For storage, forget the fridge: Butternut does best in cool — not cold — dark places, where it will last as long as a month.
• Candice Kumai, the author of the new cookbook Cook Yourself Sexy, purees squash and mixes it into her mac and cheese before baking. She also uses a vegetable peeler to shave it into ribbons, which can be lightly sauteed and added to salads or pasta dishes.
(Recipe and photo from Fitness Magazine)

JUICE FEAST INCLUDES:
CARROTS x2
ROMAINE
CILANTRO
SUGAR SNAP PEAS
FRISEE
LACINATO KALE
BUNCHED SPINACH
RED BEETS
CELERY
FUJI APPLES
*and delicious lemons

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