Monthly Archives: February 2021

Week of February 24th

My dear community,

I wanted to address bugs found in your boxes and on your veggies in case you were wondering about the occasional one or two, ok, or sometimes, a few. Bugs are a part of organic produce and come as a result. We aren’t so focused on perfection and beauty (although it’s a nice afterthought as put into our brains from big box grocery stores and advertising) as we are on soil health and delicious varieties that taste good when ripe. We want food that nurtures your body because the ground hasn’t been polluted with chemicals so the perfect looking apple can be plucked off the tree. Hard work goes into hand weeding the earth. Conventional farms first bathe the ground in chemicals so only targeted plants that are pumped full of more chemical fertilizers can grow. It was a pretty painstaking process of picking brussels sprouts last week. Each piece was cleaned as it was picked and put into a bucket and then were washed together again. If you find aphids (though totally edible and not dangerous or poisonous to humans), try soaking the vegetable in a cool bath of salt water before cooking. If you see holes in your leafy greens – be thankful that there is life on the farm as it should be. Bugs get more prevalent as the weather warms up so I wanted to bring it to your attention. Hope you enjoy all that our farm has to offer this week.

Eat more plants! It’s undeniable that regardless of any diet you are following or not – eating more plants is going to benefit your health.

Be good to each other.

CSA Contains:
CARROTS
BROCOLLI from SUNRISE ORGANICS
RED LEAF LETTUCE
GREEN CABBAGE
LEEKS
BUNCHED SPINACH
LACINATO KALE
HASS AVOCADOS from GREENSPOT FARMING
CELERY
GARNET YAMS from QUAIL H. FARMS
BIG BOX ADD: CARROTS, ROMAINE, BROCCOLINI from , RED BEETS, FUJI APPLES from CUYAMA ORCHARDS

Just the Basics
CARROTS
BROCOLLI
BUNCHED SPINACH
HASS AVOCADOS
RED LEAF LETTUCE
GARNET YAMS

JUICE FEAST:
CARROTS
ROMAINE LETTUCE
GREEN CABBAGE
ITALIAN PARSLEY
BUNCHED SPINACH
LACINATO KALE
CELERY
GRANNY SMITH APPLES from GOPHER GLENN ORGANICS
RED BEETS

FRUIT EXPANSION: FUJI APPLES from CUYAMA ORCHARDS and SATSUMA TANGERINES from GLENN ANNIE ORGANICS
LETTUCE of the Week: RED BUTTER

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Week of February 17th

My dear community,

I have a few leeks piling up in my fridge so in case you do too I shared a few recipes below to keep them from directly becoming compost. One good night of soup making usually clears out my fridge. Advanced meal prepping has circled back around in my life and soup seems to be such an easy and filling meal. I’ve been roasting beets the night I get them and putting them in the fridge for salads. I’ve been sauteeing the beet greens to add to eggs in the morning as I’m a big fan of the texture when cooked down. Cauliflower gets roasted and dropped into everything from salads to snacks.
Don’t forget to check out our CSA Store to shop for local goods in addition to extra fruit and veggies. All bread orders need to be placed by Sunday at midnight. The cut-off for all other orders is Monday at midnight. This week we have a few extra bunches of broccolini @$3.50/bu per email request. Fruit is slim pickings right now, but that will change as we head into spring.

Speaking of, it’s been a week filled with trimming back fruit trees, weeding the fields and planting new crops for the spring. Hope you have a great week!

Be good to each other.

CSA Contains:
WHITE CAULIFLOWER
CARROTS
BUNCHED SPINACH
LACINATO KALE
BRUSSELS SPROUTS
RED LEAF LETTUCE
RED BEETS
FUJI APPLES from CUYAMA ORCHARDS
LEEKS
FENNEL
BIG BOX ADD: CARROTS, ROMAINE LETTUCE, BROCOLLINI from JOSI’S ORGANIC FARM, CELERY, GARNET YAMS

JUST the BASICS:
CAULIFLOWER
BUNCHED SPINACH
CARROTS
RED LEAF LETTUCE
FUJI APPLES
BRUSSELS SPROUTS

JUICE FEAST:
CARROTS
BUNCHED SPINACH
LACINATO KALE
ROMAINE LETTUCE
RED BEETS
FUJI APPLES
FENNEL
CELERY X2

FRUIT EXPANSION: FUJI APPLES and KIWI (wait until they are soft like an avocado before eating)
LETTUCE of the WEEK: ROMAINE LETTUCE

Leek, Mushroom, and Chicken Soup

Ingredients:
2 tablespoons extra virgin olive oil
4 cups thinly sliced leeks (about 2 leeks)
4 cups thinly sliced cremini mushrooms (about 1 pound)
1/4 cup coconut aminos or tamari
1 can full-fat coconut milk
3 cups bone or chicken broth
1/2 teaspoon cumin
1/2 teaspoon turmeric
1 1-inch piece ginger, peeled and minced
1 teaspoon minced garlic
1/4 teaspoon red chili flakes
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
2–3 cups cubed leftover boneless, skinless chicken breasts (optional)
(Find the full recipe and inspiration here at Do You Even Paleo)

Cauliflower Leek Soup – Vegan

Ingredients:
FOR THE SOUP
1 large head of cauliflower, roughly chopped
2 leeks (1 bunch)
6 cups vegetable broth
2 Tablespoons nutritional yeast
1 and 1/2 teaspoon onion powder
1 and 1/2 teaspoon garlic powder
1 teaspoon dried thyme
1 bay leaf
Himalayan pink salt to taste (I use about 1 and 1/2 teaspoon with a low sodium broth)
pepper to taste
(Find the full recipe and directions here at Where You Get Your Protein)

Raw Kale and Brussels Sprouts Salad with Tahini-Maple Dressing

Ingredients:
1 bunch of curly green kale
12 Brussels sprouts (about ½ pound or 2 big handfuls’ worth)
¼ cup sliced almonds
¼ cup shaved Parmesan, to taste (use a vegetable peeler to shave the cheese into little strips)
Fine sea salt
Tahini-maple dressing
¼ cup tahini
2 tablespoons white wine vinegar
2 teaspoons white miso
2 teaspoons maple syrup
Pinch of red pepper flakes
¼ cup water
(Find the full recipe and directions here at Cookie and Kate)

Roasted Beet and Kale Salad with Maple Candied Walnuts

Ingredients:
1.5 lb. beets, peeled and quartered (or cut into bite sized pieces if you’re using large beets)
1 teaspoon extra virgin olive oil
1 cup walnut halves
3 tablespoons pure maple syrup
¼ teaspoon sea salt
⅛ teaspoon fresh cracked pepper
4 packed cups of curly kale, washed and torn into bite sized pieces
(Find the recipe and inspiration here at The Endless Meal)

Cauliflower Tinga Tacos

Ingredients:
Cauliflower tinga
1 tbsp olive oil
1 medium cauliflower, cut into florets
1 tbsp olive oil
1 onion, chopped
2 garlic cloves, finely chopped
2 chipotle peppers in adobo
1 tsp chilli powder
1/2 tsp cumin
salt and pepper to taste
4–5 tbsp water
Also needed:
Corn tortillas
Shredded cabbage or brussels
cilantro
avocado
sour cream (vegan or regular)
(Find the full recipe and directions here at Choosing Chia)

Roasted Beet and Fennel Burgers (veg, gluten-free, grain-free, paleo)

Ingredients:
1 bulb fennel, fronds removed
3 large beets, washed and unpeeled
1 cup raw almonds
4 eggs
1/2 cup salsa (we used this guy; if you’re using a saltier salsa, you may want to reduce the sea salt by half)
1 T honey
1 tsp salt
1 tsp cumin
1 tsp paprika
olive oil
avocado, gorgonzola, sriracha and/or other tasty toppings of your choice
bibb lettuce (or buns) for serving
(Find the full recipe and inspiration here at The Pill and Quill)

Week of February 10th

My dear community,

It’s that time of year when it feels like there’s not a whole lot going on at the farm. It’s the calm before spring planting. I spoke with John Givens this morning as he was planting zucchini up at our El Capitan Ranch. Those are very happy vegetables with sprawling ocean views. Spring is still a ways out, but it will be here before we know it with all the abundance that comes with it. The chickens are starting to lay more eggs with these warmer, longer days and we’ve started to add eggs to people on our waitlist.
A quick reminder to check out all our locally made goods in our CSA Store. Spicy jam, honey, bone broth and hummus along with fresh baked bread, extra veggies and fruit. Is there something you don’t see in the store? Make sure to inquire. You can also add a one time extra box if you want to gift it to a friend for Valentine’s Day. Just let us know! Hope you all have a great week.

Be good to each other.

CSA Contains:
WHITE CAULIFLOWER
CARROTS
BUNCHED SPINACH
COLLARD GREENS
CILANTRO
GREEN CABBAGE
GREEN LEAF LETTUCE
RED BEETS
LEEKS
BROCOLLINI from TOMATERO FARMS
BIG BOX ADD: CARROTS, ROMAINE LETTUCE, FUJI APPLES from CUYAMA ORCHARD, GREEN KALE, ARUGULA

Just the Basics:
WHITE CAULIFLOWER
CARROTS
BUNCHED SPINACH
GREEN LEAF LETTUCE
FUJI APPLES from CUYAMA ORCHARD
BROCOLLINI from TOMATERO FARMS

JUICE FEAST:
GREEN KALE
CARROTS
BUNCHED SPINACH
COLLARD GREENS
CILANTRO
GREEN CABBAGE
ROMAINE LETTUCE
RED BEETS
GRANNY SMITH APPLES from GOPHER GLENN ORGANICS
CELERY

FRUIT EXPANSION: FUJI APPLES from CUYAMA ORCHARD and SATSUMA TANGERINES from GLEN ANNIE ORGANICS
LETTUCE of the WEEK: ROMAINE
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Week of February 3rd

My dear community,

It’s been quite a week. I learned a real lesson about water resistant vs. water repellent clothing. Dilemmas of a woman who spent a lot of time in drought ridden California. All the rain was a boost for the veggies, but they’ll tend to be a little dirtier than usual. It’s always best to rinse and spin dry your produce before it goes into the fridge, first removing any tops.
We’ve added another one of my local favorites to our CSA store. Wishbone Wellbeing is a local, woman-owned business creating small batches of bone broth, very often using our veggies, but always organic. Add a jar to your box and let us know what you think.
Please keep your recipe suggestions coming! I really appreciate those who have sent emails and apologize for the late response as my two very young boys rule my schedule.

With connective intention.

CSA Contains:
WHITE CAULIFLOWER
RED CABBAGE
BUNCHED SPINACH
CARROTS
LEEKS
LACINATO KALE
RED LEAF LETTUCE
BUTTERNUT SQUASH
BROCCOLI from SUNRISE ORGANICS
SATSUMA TANGERINES from GLEN ANNIE ORGANICS
BIG BOX: RED BUTTER, CILANTRO, BEETS, TANGERINES, CELERY

FRUIT EXPANSION: FUJI APPLES from CUYAMA ORCHARDS and SATSUMA TANGERINES from GLEN ANNIE ORGANICS
LETTUCE OF THE WEEK: RED BUTTER

JUST the BASICS:
WHITE CAULIFLOWER
BUNCHED SPINACH
CARROTS
RED LEAF LETTUCE
BROCCOLI
SATSUMA TANGERINES
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