Week of November 25th – Happy Thanksgiving

My dear community,

A reminder about this week:

All Thursday deliveries will be delivered on Wednesday to your usual spot. Please wait until your delivery confirmation email as delivery times will vary.

No Friday deliveries. If you would like to pick up a box they will be at the Buellton farm Thursday morning as early as 8a.

No deliveries to Whole Foods. If you moved to another location- make sure to log into your account before Sunday, click on the “change” button next to your location and follow the prompts to move back to Whole Foods for next week.

We have a few extra cartons of blueberries for sale if anyone would like to grab one at $5. We can accomodate any other last minute needs until 5pm today via email.

The holidays always have my mind wrapping up the year and I’m reflecting on what a whirlwind it has been. It’s been one challenge after another and I’m sure there’s still a lot more adversity on our path. Being part of this community and feeling the support that’s given to each other has been a light for me. It makes all the sleepless nights, confusing days and painful moments worth it. I’m so grateful to all of you who have messaged, called, texted and otherwise held me up in a time that I didn’t realize I needed it so much. I’m thankful for each and every one of you, and can’t believe how lucky I am to provide this nourishing food to you and your loved ones.

Lastly, a quick note about our annual break. We will be closed December 23rd – January 1st (no boxes the last 2 weeks of the year). I will be taking this time to raise a new flock of chickens and making sure they are super cozy in this cold season and doing a little hibernating myself. You do not need to put your box on hold.

Happy Thanksgiving!

CSA Contains:
HEIRLOOM TOMATOES
CARROTS
STRAWBERRIES
BROCCOLI
CELERY
ITALIAN PARSLEY
SALAD MIX from SUNRISE ORGANICS
GARNET YAMS
LACINATO KALE
FUYU PERSIMMONS
BIG BOX ADD: CARROTS, LEEKS, BUTTERNUT SQUASH, RED BELL PEPPERS, GREEN ZUCCHINI

FRUIT EXPANSION: FUYU PERSIMMONS and BLUEBERRIES from BELLA VISTA FARMS
LETTUCE of the WEEK: RED LEAF

JUICE FEAST:
FUJI APPLES from CUYAMA ORCHARDS
CARROTS
STRAWBERRIES
CELERY x2
ITALIAN PARSLEY
ROMAINE LETTUCE
LACINATO KALE
FENNEL
BLUEBERRIES from BELLA VISTA

Healthy Sweet Potato Casserole

Ingredients:
For the Sweet Potato filling:
2½–2¾ lbs. sweet potatoes (about 4 garnet or jewel medium sweet potatoes)*
¼ cup maple syrup (omit for Whole30)
⅓ cup milk of choice (unsweetened almond milk for Whole30)
1½ Tbsp. butter, melted (ghee or coconut oil for Whole30)
1 tsp. sea salt
½ tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. chili powder
2 whole eggs (omit for egg-free)
For the Topping:
1 cup pecans (½ cup chopped + ½ cup pecan halves)
3 strips bacon, cooked and chopped (no-sugar bacon for Whole3o)
1 Tbsp. butter, melted (ghee or coconut oil for Whole30)
½ tsp. cinnamon
Pinch of nutmeg
Pinch of salt
(Find the full recipe and directions here at The Real Food RDs)

Best Paleo Stuffing (Gluten-Free, Grain-Free)

Ingredients:
2 tablespoons ghee or avocado oil or refined coconut oil
3 cups onion diced
2 cups celery diced
1 cup mushrooms diced
1 cup apple cored and diced
¼ cup dried cranberries or dates, chopped
¼ cup flat-leaf parsley chopped
4 teaspoons poultry seasoning
½ teaspoon salt
½ teaspoon black pepper
2 cups almond flour
3 eggs whisked
(Find the full recipe and directions here at 40 Aprons)

Kale, Persimmon, & Pomegranate Salad

Ingredients:
1 head kale, destemmed and chopped
1 1/2 cups perfectly cooked quinoa
1/2 cup walnuts
1/2 cup pomegranate seeds
1 large avocado, sliced
1 large (or 2 small) ripe fuyu persimmons, sliced
1/2 cup crumbled goat cheese
1 bunch fresh mint, chopped
for maple-tahini vinaigrette:
1 tablespoon tahini
1 tablespoon hot water
1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon maple syrup
kosher salt and freshly ground black pepper
(Find the full recipe and directions here at Camille Styles)

Roasted Broccoli Salad with Lemons and Almonds

Ingredients:
2 heads of broccoli
2 teaspoons olive oil
1/2 teaspoon sea salt
1/2 cup almonds
1/4 cup dried cranberries or raisins
1 tablespoon chopped fresh dill
4 very thin slices of lemon, each cut into 8 tiny triangles (whatever you change about this recipe make sure you don’t leave out the lemon slices. They’re the best part!)
FOR THE LEMONY DRESSING
1/4 cup fresh squeezed lemon juice (from about 1 lemon)
1 tablespoon honey (or sub maple syrup for vegan)
1 teaspoon Dijon mustard
1 teaspoon balsamic vinegar
1 garlic clove, grated on a Microplane or very finely minced
2 tablespoons extra virgin olive oil
(Find the full recipe and inspiration here at The Endless Meal)

Chopped Kale Power Salad with Lemon Tahini Dressing

Ingredients:
2 medium sweet potatoes, peeled and diced (you should get about 5–6 cups)
2 teaspoons + 1 tablespoon olive oil, divided
3/4 teaspoons salt, divided
1/4 teaspoon black pepper
1 bunch of curly kale, washed, stem removed and chopped (you should get 7–8 cups)
Juice of 1/2 a large lemon
1 (15 ounce) can garbanzo beans, drained and rinsed
1 large avocado, pitted and diced
1/3 cup dried cranberries
1/3 cup chopped almonds
1/4 cup chopped red onion
LEMON TAHINI DRESSING:
1/2 cup tahini
Juice of 1 large lemon
1/4 teaspoon salt
3–6 tablespoons warm water, depending on how thick you want the dressing
(Find the full recipe and directions here at She Likes Food)

Leave a Reply

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