Week of October 21st

My dear community,

We are squeezing in one more round of sweet, juicy cantaloupe before the melon season officially ends. I found an unexpected recipe for cantaloupe sorbet below (see the last recipe in our lineup this week). As the weather cools down we are planting brassicas anticipating winter’s arrival. We are constantly checking the weather, hopeful for rain in the forecast.

I was discussing the ups and downs of farm work with John Givens and he mentioned the loss of various baby plants to mildew just as they went in the ground. He was also losing the growing zucchini in a greenhouse battle. Crows flew in just to pull the plant out of the ground. He was setting gopher traps but other animals pulled the trap out of the ground to check it out before he had a chance to catch anything. We also lost 15 goats recently to some bobcats. It reminded me of the Biggest Little Farm documentary- permaculture farms are really like that. With some hard work and a lot of patience comes our offering to you in our boxes. So many delicious varieties and extended seasons come with the mild climate Santa Barbara Country has to offer. With pure love from our family to yours.

Be good to each other.

CSA Contains:
YELLOW ONIONS
CELERY
GREEN LEAF LETTUCE
BROCCOLI
CARROTS
RED BELL PEPPERS
GREEN ZUCCHINI
CANTALOUPE
RED TOMATOES
MOUNTAIN MAGIC TOMATOES
(You may have received a combo of mountain magic, cherry tomatoes and/or red tomatoes)
BIG BOX: ROMAINE LETTUCE, BUNCHED SPINACH, HEIRLOOM TOMATOES, CARROTS, SWEET BI-COLORED CORN

FRUIT EXPANSION: FUJI APPLES from GOPHER GLEN ORGANIC APPLE FARM & EARLY WONDER POMEGRANATES from COMACHE CREEK
LETTUCE of the WEEK: ROMAINE

JUICE FEAST:
CELERY
ROMAINE LETTUCE
FUJI APPLES from GOPHER GLENN
CARROTS
RED BELL PEPPERS
CANTALOUPE
BUNCHED SPINACH
LACINATO KALE
CUCUMBERS
FENNEL

The Best Chicken Soup You’ll Ever Eat

Ingredients:
1 tablespoon avocado oil or olive oil
6 cloves of garlic, minced
1 yellow onion, diced
2 large carrots, thinly sliced
2 celery stalks, roughly chopped
1 tablespoon fresh grated ginger
1 tablespoon fresh grated turmeric (or 1 teaspoon ground turmeric)
6 cups low sodium chicken broth
1 pound boneless skinless chicken breast or thighs
1 teaspoon freshly chopped rosemary
1 teaspoon freshly chopped thyme, stems removed
½ teaspoon salt
Freshly ground black pepper
1 cup pearl or Israeli couscous
2/3 cup frozen peas (optional, but recommended)
(Find the full recipe and directions here at The Ambitious Kitchen)

Meal Prep Chicken and Vegetables

Ingredients:
3 Tbsp avocado oil divided
1 medium yellow onion finely chopped
5 cloves garlic minced
3 large sweet potatoes chopped (800 g total)
3 large carrots chopped
3 bunches broccolini or 2 crowns broccoli
4 medium zucchini
4 Tbsp spices and herbs of choice I use ground cumin, dried basil and parsley
1 tsp sea salt, to taste
1/4 tsp black pepper to taste
4 to 5 lbs boneless skinless chicken breasts chopped
(Find the full recipe and inspiration here at The Roasted Root)

Spicy Peanut Tofu Bowls

Ingredients:
2 14-ounce packages extra-firm tofu (drained)
2-3 Tablespoons cornstarch
1 cup jasmine rice
1/2 cup coconut milk (full fat)
½ cup lime juice (divided, and zest of 1 lime (for rice) (from about 5 medium limes))
1 red bell pepper (thinly sliced)
2/3 cup peanut butter
2 Tablespoons avocado oil (or vegetable oil)
1 Tablespoon grated ginger
1 Tablespoon maple syrup
1 habanero pepper (stem and seeds removed)
1 Tablespoon soy sauce
1 Tablespoon rice wine vinegar
3 cups arugula – INSERT STEAMED BROCCOLI HERE!
3 green onions (thinly sliced, divided)
Salt and pepper
Black sesame seeds to garnish
(Find the full recipe and inspiration here at Plantings and Pairings)

Banana Cantaloupe Sorbet Recipe

Ingredients:
1 medium Banana (frozen)
2 cups Cantaloupe (frozen, cubed)
Honey (optional, for drizzle)
(Find the full recipe and inspiration here at The Wicked Spatula)

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