Happiest Memorial day to all. We are remembering and honoring people who have died while serving in Armed Forces and super thankful to everyone that’s helped keep this country free.
I’m also thinking about all the workers here on the farm who don’t really get to celebrate many holidays throughout the year. These guys work 50+ hours a week regardless of the weather to make sure we are getting amazing food that is affordable. Enjoy!
We had to substitute green zucchini for cauliflower. At the last minute I was informed that what was left of the cauliflower crop had all turned yellow.
CSA Contains:
RADISHES
RED BEETS
CARROTS
STRAWBERRIES
RED LEAF LETTUCE
GREEN ZUCCHINI
SPINACH
RED SPRING ONIONS
LACINATO KALE
BLUEBERRIES from BELLA VISTA FARMS
BIG BOX: STRAWBERRIES, CARROTS, ROMAINE LETTUCE, BLACKBERRIES, HASS AVOCADOS from SPLENDID PRODUCE
FRUIT EXPANSION: BLUEBERRIES from Bella Visa Farms and BLACKBERRIES
JUICE FEAST:
RED BEETS
CARROTS
STRAWBERRIES
ROMAINE LETTUCE
SPINACH
LACINATO KALE
BLUEBERRIES from BELLA VISTA FARMS
CUCUMBERS
FENNEL
ITALIAN PARSLEY
Roasted Strawberry Yogurt Bowls
Ingredients:
ROASTED STRAWBERRIES
1 lb fresh strawberries, hulled and sliced lengthwise
1 TBSP pure maple syrup (optional)
YOGURT BOWL
1 cup your favorite unsweetened almond or cashew milk yogurt (I’ve been loving this Greek kind!)
1 TBSP vanilla protein powder (optional mix-in)
ΒΌ cup GF granola
fresh berries (optional)
(Find the full recipe and directions here at Flora Vina)
Grilled Vegetable Quinoa Salad
Ingredients:
1 cup cooked quinoa
3 cooked beets cut in half
2 medium zucchini squash, cut into 1/2 inch rounds
2 ears corn, husked, silks removed
1/4 red onion, finely chopped
3 tablespoons fresh lemon juice
3 tablespoons olive oil
1 large clove garlic, minced
1/4 teaspoon fine sea salt, or to taste
2/3 cup cotija cheese, crumbled
Cooking spray or olive oil
(Find the full recipe and directions here at Love Beets)
Kale, Edamame, and Quinoa Salad with Lemon Vinaigrette
Ingredients:
3/4 cup uncooked quinoa
1 1/2 cups water
1 1/2 cup frozen edamame, thawed
1 bunch kale, stems removed and very finely diced
1 cup sliced grape tomatoes
1/3 cup diced red onion
1 large mango, pitted and diced
1 avocado, sliced
For lemon basil vinaigrette:
1/4 cup freshly squeezed lemon juice
1/4 cup olive oil
1 garlic clove, minced
1 teaspoon dijon mustard
1 teaspoon honey (or agave nectar)
4-6 large basil leaves, very finely diced
Freshly ground salt and black pepper, to taste
To garnish:
1/4 cup toasted sliced almonds
(Find the full recipe and directions here at The Ambitious Kitchen)
Indian Spiced Chickpeas and Greens
Ingredients:
1 tbsp oil
1 large bunch (3/4 – 1 lb) of kale or other leafy green vegetable
1 large onion, small dice
3-4 cloves (~1 tbsp) garlic, minced
3 cups (28 oz can) chickpeas, rinsed and drained
1 1/2 tsp garam masala
1/2 tsp ground turmeric
1/2 tsp ground coriander
1/4 tsp ground cumin
1/4 – 1/2 tsp cayenne pepper, to taste
1 tsp salt, or to taste
2 tbsp tomato paste mixed with 1/4 cup water
1/4 cup freshly squeezed lemon juice (~1 lemon)
(Find the full recipe and directions here at The Curious Chickpea)
Fragrant Dahl with Chickpeas, Zucchini and Spinach
Ingredients:
1 Tbs oil
2/3 cup spring onion
2 cloves garlic
1.5 Tbs ginger, freshly grated
1 red chilli, finely chopped
1 heaped tsp turmeric
1 heaped tsp garam masala
1 tsp ground cumin
3 cups split red lentils
2 zucchini, grated
1.2 litres water
3 cups roughly chopped spinach
1 x 400g can chick peas
1x 400 ml can Coconut milk
1 tsp tamari or soy sauce
1 Tbs oil
1 tsp chilli flakes
1.5 tsp cumin seeds
(Find the full recipe and directions here at The Healthy Hunter)
Chopped Nutty Kale Salad with Blueberries
Ingredients:
FOR DRESSING
1 Tbsp toasted sesame oil
3 Tbsp cider vinegar
1 tsp honey
1/2 tsp kosher salt
1/2 tsp fresh ground black pepper
FOR SALAD
6 cups chopped tuscan kale, ribs removed if possible
2 cups blueberries
1/4 cup sunflower seeds
3 Tbsp hemp hearts
1/4 cup chopped walnuts
1/4 cup pistachio meats
(Find the full recipe and directions here at The Sea Salt)