CSA and Juice Feast for week of February 4

Cindy Dollar is cooking up some Walnut Spice granola for us right here in Goleta. It’s made fresh to order, and the more you buy, the more you save. Check it out here in our CSA store and we will include it with your share on Wednesday!
If you’ve been enjoying the satsumas in your share (hopefully you have!) feel free to also add extra to your share this week.

CSA for February 4th contains:
CARROTS
RED BEETS
ROMAINE LETTUCE
HASS AVOCADOS from ISAAC’S RANCH (Carpinteria)
ITALIAN PARSLEY
RASHISHES
ARUGULA
SUGAR SNAP PEAS
GOLD CHARD
SATSUMA MANDERINES from GLEN ANNIE ORGANICS
BIG BOX ADD: CARROTS, SALAD MIX, AVOCADOS, SATSUMAS, SUGAR SNAP PEAS

Italian Parsley and Beet Salad

(Per author: Italian parsley isn’t usually valued as a salad green. But when it’s tempered by earthy, juicy raw beets and a citrus vinaigrette, the mineral-tinged flat leaves will be the talk of the table.)
Ingredients:
1/4 cup fresh orange juice
1 tablespoon fresh lemon juice
1/4 cup extra-virgin olive oil plus more for drizzling
2 1/4 pounds beets with greens (1 1/2 pounds if already trimmed)
1/4 small red onion
1 1/4 cups Italian (flat-leaf) parsley leaves (from 1 bunch), torn if desired
Accompaniment: fresh ricotta or farmer cheese, or grated ricotta salata
Directions:
Whisk together juices, oil, and 1/2 teaspoon each of salt and pepper in a large bowl. Trim beets, leaving 1 inch of stems attached, then peel.
Using stems as a handle, slice beets paper-thin (less than 1/8 inch thick) with slicer (wear protective gloves to avoid staining hands), then cut slices into very thin matchsticks. Thinly slice onion with slicer.
Toss beets, onion, and parsley with dressing and season with salt. Let stand, tossing occasionally, 30 minutes to soften beets and allow flavors to develop. Toss again and season with salt and pepper before serving drizzled with additional oil.
(Recipe and photo from Epicurious)

Chicken Arugula and Radish Pizza

*note: If you don’t have white wine vinegar on hand, substitute red wine vinegar or champagne vinegar.
Ingredients:
1 (12-inch) thin pizza crust
2 tablespoons extra-virgin olive oil, divided
1 1/2 cups skinless, boneless chicken breast, shredded
1/3 cup part-skim ricotta cheese
1.5 ounces goat cheese, crumbled (about 1/3 cup)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1 1/2 cups baby arugula
1/2 cup thinly sliced radishes
Directions:
Place a baking sheet in the oven. Preheat oven to 475° (keep baking sheet in oven as it preheats).
Brush crust with 1 tablespoon olive oil; top pizza evenly with shredded chicken and ricotta cheese. Sprinkle with goat cheese, black pepper, and red pepper. Carefully place pizza on preheated baking sheet; bake at 475° for 10 minutes.
Combine white wine vinegar, remaining 1 tablespoon olive oil, and Dijon mustard in a medium bowl, stirring with a whisk. Add arugula and radish slices; toss to coat. Top pizza with arugula mixture. Cut the pizza into 8 wedges.
(Recipe and photo from Cooking Light)

Sautéed Swiss Chard with Orange

Ingredients:
1 tablespoon extra-virgin olive oil
2 bunches Swiss chard (large stems removed), leaves cut into 1-inch strips
Zest from 1 orange, cut into wide strips, plus juice
Coarse salt and ground pepper
Directions:
In a large skillet, heat oil over medium-high. Add Swiss chard and orange zest. Cook, tossing frequently, until chard wilts, about 4 minutes. Season with coarse salt and ground pepper, then add juice of the orange; toss to coat.
(Recipe and photo from Martha Stewart)

Juice Feast Includes:
CARROTS x2
RED BEETS
ROMAINE LETTUCE
ITALIAN PARSLEY
BUNCHED SPINACH
GOLD CHARD
CELERY
GREEN CURLY KALE
FUJI APPLES from CUYAMA ORCHARD
one more item to be determined

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