Week of October 14th

My dear community,

Hints of fall have crept in. Nights are colder but daytime remains warm enough to ripen a bell pepper into beautiful shades of red. Whenever I see cabbage and bell peppers in the same recipe it throws me off, as I try and only use seasonal veggies, but we are in the brief overlap of summer and fall and we get both veggies in the same week. All we need are a few cold days in November and those colorful summer veggies will go back into hibernation and our boxes turn into vibrant shades of green. These nuances aren’t always so apparent if you shop at a conventional grocery store. But eating locally and seasonally means enjoying produce at its peak and exactly how it’s supposed to taste. We grow all our varieties for taste not for shipping. That means more flavor for you.

Be good to each other.

CSA Contains:
CARROTS
GREEN CABBAGE
RED TOMATOES
GARNET YAMS
RED BELL PEPPERS
GREEN ZUCCHINI
HASS AVOCADOS from FRECKER FARMS
ROMAINE LETTUCE from FRECKER FARMS
BUNCHED SPINACH from SUNRISE ORGANICS
FUJI APPLES from GOPHER GLEN ORGANIC FARM
BIG BOX ADD: CANTALOUPE, CILANTRO, BROCCOLI, GREEN LEAF LETTUCE, CARROTS

FRUIT EXPANSION: FUJI APPLES from GOPHER GLENN ORGANIC APPLE FARMS and MISSION FIGS from MAYWOOD FARMS
LETTUCE OF THE WEEK: GREEN LEAF

JUICE FEAST:
CARROTS X2
CELERY
GREEN CABAGE
RED BELL PEPPERS
BUNCHED SPINACH
FUJI APPLES
FENNEL
LACINATO KALE
CILANTRO

Sheet Pan Meal: Curried Sweet Potato & Chickpeas

Ingredients:
1 large sweet potato, skin on, cut into wedges (organic when possible)
2 cups thinly sliced cabbage (or sub cauliflower or other seasonal vegetable)
1 (15-oz) can chickpeas, rinsed, drained, and dried
1/2 cup finely diced red onion
1 Tbsp minced ginger
1 Tbsp minced garlic
2 Tbsp avocado or melted coconut oil
1/2 tsp sea salt
2 Tbsp curry powder (or store-bought)
1/2 tsp garam masala
FOR SERVING
2-3 cups kale (or other green)
1/4 cup tahini, DIVIDED (or sub Lemon Tahini Dressing, Green Curry Tahini Dressing, Mango Chutney, or Green Chutney)
Sesame or hemp seeds (optional)
Cilantro (optional)
Lemon wedges (optional)
(Find the full recipe and directions here at The Minimalist Baker)

Cabbage Noodles

Ingredients:
1 pound cabbage, cored and cut into strips
1/4 cup onions, sliced thinly (1 oz)
2 cloves garlic, sliced
2 tbsp butter or oil
salt and pepper to taste
(Find the full recipe and directions here at Low Carb Maven)

Crispy Sesame Tofu with Zucchini Noodle (Vegetarian Meal Prep)

Ingredients:
Sesame Peanut Sauce
1/2 cup Peanut butter
2 tablespoons Sesame Oil
1/4 cup Light low sodium Soy Sauce
1/4 cup Rice Vinegar
1 teaspoon Chilli Flakes
2 tablespoons Maple Syrup or Honey
2-3 Garlic Cloves roughly chopped
1 knob Ginger peeled and roughly chopped
Other Ingredients
1 tablespoon Oil
350 gms Firm Tofu cut into small pieces
Zucchinis spiralized
Sesame Seeds and Green Onions for topping
(Find the full recipe and directions here at My Food Story)

Chopped Spinach Apple Salad

Ingredients:
4 cups chopped spinach, packed
4 cups chopped romaine lettuce, packed
1 large apple, such as Honeycrisp, Fuji, or Pink Lady, cored and chopped
5 strips cooked bacon
1/2 cup chopped toasted pecans
1/4 cup dried cranberries
1/3 cup crumbled goat cheese
BALSAMIC VINAIGRETTE
1/4 cup extra-virgin olive oil
1 Tbsp. balsamic vinegar
1–2 Tbsp. honey
1/2 tsp. Dijon mustard
Kosher salt and fresh black pepper
(Find the full recipe and inspiration here at A Little Broken)

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