The seasons are changing here and we can feel it on the farm. With night time temperatures in the low 40s here in Buellton, the crops will start to change very quickly. We rely on our land in Goleta to keep the warmer crops like tomatoes and zucchinis going. Looking forward to soups, chili and warm drinks.
We have branched out to a few more pickup locations in Carpinteria, Santa Barbara, Goleta and Santa Ynez. Check out our full list here and make sure to look for one close to you for a convenient and free spot to grab your veggies. We’ve also been teaming up with local elementary schools to support local school programs and provide pickup locations for parents and teachers. If your interested in connecting our CSA program with your local school please connect with me. It’s been a very symbiotic relationship to be involved with our local community and especially the kids.
CSA Contains:
GREEN BEANS from SUNRISE ORGANICS
BUNCHED SPINACH from FRESH VENTURE FARMS
GREEN ZUCCHINI
RED BELL PEPPERS
CILANTRO
ROMAINE LETTUCE
HEIRLOOM TOMATOES from FRECKER FARMS
MOUNTAIN MAGIC TOMATOES
CARROTS
YELLOW ONIONS
BIG BOX ADD: CANTALOUPE, STRAWBERRIES, RADISHES, RED SALANOVA LETTUCE, CARROTS
FRUIT EXPANSION: SWEETIE APPLES from CUYAMA ORCHARD and STRAWBERRIES from FRECKER FARMS
JUICE FEAST:
STRAWBERRIES from FRECKER FARMS
BUNCHED SPINACH from FRESH VENTURE FARMS
CELERY X2
CUCUMBERS
CILANTRO
ROMAINE LETTUCE
GREEN KALE
CARROTS
SWEETIE APPLES from CUYAMA ORCHARDS
Zucchini and Ground Turkey Skillet
Ingredients:
2 Tbsp avocado oil
1 pound ground turkey
1 medium zucchini squash chopped
1 (1-inch) nub ginger peeled and grated
3 green onions chopped
1 handful baby spinach
3 to 4 Tbsp coconut aminos
1 tsp dried oregano
1 tsp dried basil
1/4 tsp sea salt to taste
(Find the full recipe and directions here at The Roasted Root)
The Best Vegan Chili
Ingredients:
2 tablespoons oil, I like avocado oil
1 onion, finely chopped
2 bell peppers, cored and finely chopped
1/2 teaspoon fine sea salt
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon smoked paprika
1 tablespoon tomato paste
8 ounces cremini mushrooms, finely chopped
3 garlic cloves, minced
15 ounces diced tomatoes, with juices
1 cup vegetable broth
1 15-ounce can adzuki or kidney beans, drained and rinsed
1 15-ounce can lentils, drained and rinsed*
toppings: avocado, diced red onion, cilantro
(Find the full recipe and directions here at Making Thyme for Health)
Green Bean Salad
Ingredients:
1 pound fresh green bean
1 teaspoon salt for blanching
2 ounces queso fresco cheese about 1/2 cup
1 cup cherry tomato halves
1/4 cup diced onion
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 teaspoon garlic powder
1/8 teaspoon ground black pepper
Coarse salt optional for serving
(Find the full recipe and directions here at Pear Tree Kitchen)
Roasted Carrots With Cilantro Yogurt and Peanuts
Ingredients:
FOR THE CARROTS:
1 ½ pounds medium carrots, peeled and halved lengthwise (quartered lengthwise if large)
2 tablespoons olive oil
Kosher salt and black pepper
1 teaspoon ground coriander
FOR THE YOGURT:
1 cup full-fat Greek yogurt
½ cup finely chopped cilantro
¼ teaspoon ground coriander
1 tablespoon lime juice, (about 1/2 lime), plus more for serving (optional)
Pinch of Aleppo pepper or red-pepper flakes (optional)
Kosher salt
¼ cup roughly chopped roasted, salted peanuts
3 tablespoons scallions, thinly sliced, green parts only
Flaky salt, for serving
(Find the full recipe and directions here at The New York Times)
Carrot Raisin Salad
Ingredients:
2 1/2 cups chickpeas, drained and rinsed
2 1/2 cups peeled and coarsely shredded carrots
1 1/4 cup cooked and cooled quinoa
1/2 cup raisins
CILANTRO-ALMOND DRESSING
1 Tablespoon fresh lemon juice
1 garlic clove, minced
1/4 cup slivered almonds, toasted (divided)
1 packed cup cilantro leaves and stems
1/2 teaspoon ground cumin
1/2 teaspoon sweet smoked paprika
1/8 teaspoon cayenne pepper
1/4 cup extra-virgin olive oil
sea salt and freshly ground pepper
(Find the full recipe and directions here at Eating Bird Food)
Cilantro Lime Dressing
Ingredients:
1/2 large bunch cilantro with stems washed
Juice + zest of one lime
1 Tbsp apple cider vinegar
3 Tbsp extra virgin olive oil or avocado oil
sweetener of choice, to taste
1 clove garlic
pinch salt I love this Himalayan pink salt
(Find the full recipe and directions here at The Harvest Skillet)