Week of October 28th

My dear community,

Envisioning the future of our farm and what the next 10 years look like gives me sincere gratitude for our CSA subscribers and farmers’ market support. Times are getting tougher for farmers to stay in the field. The government has implemented programs like Good Agricultural Practices (GAP) which may seem like a helpful act for farms to practice safe and secure implementations from dirt to table, but it comes with many challenges. Within the last 5 years, insurance companies insist on compliance or they won’t offer you coverage. If compliance isn’t adhered to, you aren’t able to sell to any grocery stores. Practices like keeping produce boxes off the ground, inability to reuse boxes, eradicating any wooden surfaces in favor of stainless steel, keeping animals off the farm and the compost pile completely separate if not totally disassembled- are just the tip of the iceberg. This turns farming into an administrative job, can be a complete nightmare and seems to cater to big ag. As a small farm we strive to farm regeneratively with earth’s longevity in mind which in turn provides us with a high level of food safety. Because of measures like GAP being put into place I see our farm getting smaller and more like Apricot Lane Farms, maybe you’ve seen their documentary The Biggest Little Farm. Through diversity, innate care for our planet earth and soil restoration will bring the greatest rewards. They won’t necessarily be fiscal, but a different type of investment for future generations. Thanks for supporting local food – it makes all the difference.

Be good to each other.

CSA Contains:
ARUGULA
CELERY
HEIRLOOM TOMATOES
GREEN ZUCCHINI
GREEN LEAF LETTUCE
GREEN BEANS from SUNRISE ORGANICS
CARROTS
RED CABBAGE
RED BELL PEPPERS
FUJI APPLES from GOPHER GLEN ORGANIC APPLE FARM
BIG BOX: BABY SPINACH, MOUNTAIN MAGIC TOMATOES, ROMAINE LETTUCE, CUCUMBERS, CARROTS
*You may have received avocados in your Large share instead of baby spinach

FRUIT EXPANSION: FUJI APPLES and POMEGRANATES
LETTUCE of the WEEK: GREEN LEAF

JUICE FEAST:
CELERY
ROMAINE LETTUCE
CARROTS
RED CABBAGE
BABY SPINACH
CUCUMBERS
FENNEL
FUJI APPLES from GOPHER GLEN ORGANIC APPLE FARM
LACINATO KALE

Vegan and Grain-Free Zucchini Involtini with Almond Ricotta

Ingredients:
ALMOND RICOTTA:
1 cup sliced almonds, soaked for at least 1 hour
¼ cup hot water, plus extra if necessary
½ teaspoon lemon zest
1 tablespoon lemon juice
2 teaspoons olive oil
2 teaspoons light miso
2 tablespoons nutritional yeast
½ teaspoon garlic powder
½ teaspoon onion powder
sea salt, to taste
¼ cup fresh basil leaves, finely sliced
ZUCCHINI INVOLTINI:
2 large zucchinis
olive oil, to cook zucchini
sea salt and ground black pepper, to taste
1 ½ cups prepared marinara sauce, plus extra
chili flakes
chopped fresh basil
almond “parm” (recipe included)
(Find the full recipe and directions here at the First Mess)

Red Cabbage and Carrot Coleslaw

Ingredients:
Red Cabbage- 1/2 head, grated or chopped. This should be about four cups.
Carrots- 1 pound. Have the carrots cut, grated, or spiralized.
Apple Cider Vinegar– 1/2 cup.
Extra Virgin Olive Oil– 1 tablespoon. Feel free to add an additional tablespoon if desired.
Honey- 1 tablespoon Seasonings as desired. This can include, all purpose seasonings, Salt, and/or Pepper. Optional, dried fruit, seeds, chopped nuts, scallions or green onion.
(Find the full recipe and directions here at Food Wine and Love)

Sweet And Sour Chickpeas And Green Beans

Ingredients:
2 cloves garlic crushed
7 oz green beans trimmed
2 cans chickpeas 480g/17oz/3 cups
1 tbsp cornflour or arrowroot powder
brown rice to serve
For the sweet and sour sauce
2 tbsp maple syrup
1/4 cup tamari
1/4 cup rice vinegar
1 tbsp tomato paste
1/2 cup water
(Find the full recipe and directions here at Earth of Maria)

Fresh Zucchini & Arugula Salad

Ingredients:
1 large zucchini
1/2 cup feta crumbles
1/4 cup chopped parsley
2 scallions sliced
2 tbsp good quality olive oil
1 tbsp good quality aged balsamic vinegar
salt and pepper
2.5 oz arugula
(Find the full recipe and directions here at Fifteen Spatulas)

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