Week of November 4th

My dear community,

I’m reflecting on what’s happening on the farm as I try to stay present during this election. We were able to donate a bunch of beautiful pumpkins to local schools this past week. A lot of kids were very happy. This week we are harvesting sweet potatoes for the boxes. They taste so much better than those bought in a store and are extremely sweet when roasted until really soft. As the farm here in Buellton hits low nighttime temperatures of 36 degrees, our farm in Goleta maintains a temperate climate. This allows for variety throughout the year and extended growing seasons. I am looking to enjoy this slower time of year, but with flocks of growing chickens, trees to prune and countries to reunite, we still have a lot of work to do.

Be good to each other.

CSA Contains:
GREEN ZUCCHINI
MINI SWEET PEPPERS
GARNET YAMS
BABY SPINACH from SUNRISE ORGANICS
CARROTS
RED LEAF LETTUCE
RED BEETS from SUNRISE ORGANICS
YELLOW ONIONS from FINLEY FARMS
ENGLISH CUCUMBERS
HEIRLOOM TOMATOES
BIG BOX ADD: RED BUTTER LETTUCE, CARROTS, SPAGHETTI SQUASH, ITALIAN PARSLEY, ONE MORE TBD

FRUIT EXPANSION: FUJI APPLES and POMEGRANATES
LETTUCE OF THE WEEK: GREEN LEAF

JUICE FEAST
FENNEL
CELERY
FUJI APPLES
ITALIAN PARSLEY
LACINATO KALE
BABY SPINACH
ROMAINE LETTUCE
LIMES
CARROTS

Creamy Vegan Zucchini Soup

Ingredients:
2 cups white potato (chopped to inch cubes/about 1 medium potato) ~ might be delicious to sub a sweet potato
2-3 zucchinis (chopped to 1 inch pieces/ roughly 6 cups, skins left on)
1 cup carrots (chopped= 6 small carrots)
1 small white onion
3 cloves garlic
1/4 cup fresh basil
1/4 cup fresh thyme
1/4 cup fresh rosemary
2 cups water (Potato water)
2 cups vegetable broth
salt and pepper to taste
(Find the full recipe and directions here at Greens Eggs and Yams)

Vegan Roasted Beet Salad

Ingredients:
For the Marinated Chickpeas
1 19 oz can of chickpeas, drained and rinsed
2 tbsp olive oi
3 tbsp balsamic vinegar
2 tsp dried oregano
1 tsp dried thyme
1 tsp sea salt
1/2 tsp black pepper
optional: 1/4 tsp chili flakes
For the Balsamic Vinaigrette
3 tablespoons balsamic vinegar
2 tablespoons apple cider vinegar
2 tablespoons extra virgin olive oil or avocado oil
1 tablespoon dijon mustard
1 1/2 tablespoons pure maple syrup
1/2 teaspoon sea salt
1/2 tsp black pepper
2 cloves garlic, minced
For the Salad
4 medium-sized beets (1 per serving)
8 small to medium carrots (2 per serving)
6 cups de-stemmed and finely chopped fresh kale (1–2 handfuls per salad)
1 cup fresh, frozen and thawed or canned corn (1/2 cup per salad)
4–8 tbsp raw pepitas (pumpkin seeds, 1–2 tbsp per salad)
(Find the full recipe and directions here at Running on Real Food)

3 Ingredient Grain Free Sweet Potato Pizza Crusts (Paleo, Vegan, Gluten Free)

Ingredients:
2 cups baked and mashed sweet potatoes
1/2 cup coconut flour
1/4 cup tapioca starch Can sub for arrowroot if not paleo
1 tbsp spices of choice basil, oregano etc
(Find the full recipe and inspiration here at The Big Mans World)

Raw Beet Salad with Carrot, Quinoa & Spinach

Ingredients:
½ cup uncooked quinoa, rinsed
1 cup frozen organic edamame
⅓ cup slivered almonds or pepitas (green pumpkin seeds)
1 medium raw beet, peeled
1 medium-to-large carrot (or 1 additional medium beet), peeled
2 cups packed baby spinach or arugula, roughly chopped
1 avocado, cubed
Vinaigrette
3 tablespoons apple cider vinegar
2 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon chopped fresh mint or cilantro
2 tablespoons honey or maple syrup or agave nectar
½ to 1 teaspoon Dijon mustard, to taste
¼ teaspoon salt
Freshly ground black pepper, to taste
(Find the full recipe and directions here at Cookie and Kate)

Beet Tzatziki with Beet Green Chips

Ingredients:
For the beet tzatziki:
1 1/2 cups plain Greek yogurt
1 tablespoon chopped fresh dill
1 clove garlic, grated or minced
1 teaspoon lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
2 medium roasted beets, cooled
For the Beet Green Chips:
1 bunch beet greens, stems removed, washed and dried
1 tablespoon olive oil
salt to taste
(Find the full recipe and inspiration here at Kara Lydon)

Leave a Reply

Your email address will not be published. Required fields are marked *