Week of November 18th

My dear community,

Thanksgiving is quickly approaching and I want to explain the holiday delivery schedule. We will only be making boxes on Wednesday, 11/25. If you plan on skipping Thanksgiving week, please log into your account now to place your hold.

If you receive your box on Thursday, we will be offering Wednesday pickup/delivery at your usual location. If you do not place your account on hold we will proceed with delivering your box on Wednesday and will notify you when it’s delivered.

We will not be delivering on Friday but please reach out to me to schedule your pickup for Wednesday evening or Thursday morning at our Buellton farm.

We are now offering dinner rolls from Deux Bakery over the holiday season for you to enjoy. Please let me know if there’s anything special we can request that will make your holiday shopping a little easier. We are also offering gift certificates in our CSA store. We are here to help you give the gift of veggies and health to anyone in Santa Barbara County.

Be good to each other.

CSA Contains:
CARROTS
GREEN LEAF LETTUCE
HEIRLOOM TOMATOES
GREEN ZUCCHINI
RED BELL PEPPERS
GARNET YAMS
FUJI APPLES or Persimmons or Avocados
RED BEETS
BUNCHED SPINACH
LACINATO KALE
BIG BOX ADD: CARROTS, RED LEAF LETTUCE, NAPPA CABBAGE, ITALIAN PARSLEY, LEEKS

FRUIT EXPANSION: FUJI APPLES and FUYU PERSIMMONS
LETTUCE OF THE WEEK: RED LEAF

JUICE FEAST:
CARROTS
ROMAINE LETTUCE
CELERY
RED BELL PEPPERS
FUJI APPLES
RED BEETS
BUNCHED SPINACH
LACINATO KALE
ITALIAN PARSLEY

Balsalmic Winter Bowls with Goat Cheese and Walnuts

Ingredients:
1 c. chopped kale
8 oz wild rice
2-3 yams, peeled and diced
1 apple, chopped
1/3 c. chopped walnuts
2 tbsp goat cheese
1/4 c. balsamic vinaigrette dressing
(Find the full recipe and inspiration here at Walk In Love)

Enchilada Zucchini Boats

Ingredients:
1 tablespoon of oil
1/2 of a sweet onion
1/2 red bell pepper
3 cloves of garlic, minced
1/4 teaspoon of cumin
1/4 teaspoon of dried oregano
1/4 teaspoon of paprika
1/4 teaspoon of salt
1 15 ounce can of black beans, drained and rinsed
3 medium zucchinis
1 1/2 cups of enchilada sauce
optional for topping: 1/2-1 cup of vegan cheese
(Find the full recipe and directions here at Food with Feeling)

Oven Roasted Root Vegetables

Ingredients:
1 large sweet potato chopped
1 large turnip peeled and chopped
1 large onion diced
2 medium beets chopped
3 Tbsp to 4 . olive oil
2 teaspoons Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon sea salt to taste
(Find the full recipe and directions here at The Roasted Root)

Avocado Tomato Salad Recipe

Ingredients:
2 Large Heirloom Tomatoes, (chopped)
2 Avocados, (skin & seed removed, chopped)
Juice of 1 Lime
1/2 Red Onion, (sliced thin)
Handful Cilantro, (chopped)
1/2 Cup Hulled Hemp Seeds
2 Tablespoons Avocado Oil
Salt/Pepper to Taste
(Find the full recipe and directions here at Wonky Wonderful)

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