My dear community,
I’m taking this week’s blog to focus on something important to me, non-veggie but community related. If you thought the San Marcos Foothills were protected you were only partially right. I just thought the topic needed an intro For the past few months, the local community and CSA members have been working on trying to raise awareness about the impending development of the San Marcos Foothills Upper West Mesa (the base of highway 154 if you’re heading to the Valley). SMFoothills are the last grassland foothills that are publicly accessible from North Santa Barbara to Gaviota. Channel Islands Restoration is tasked with fundraising and Save San Marcos Foothills is spearheading a plan to buy the property from the owner and developer. We are running out of time as the road grading permit was approved on Dec. 17, 2020. We need more people to know about this wonderful place so more people are willing to donate. The CSA program has commited to make a donation and we hope you will too, if you are in a position to do so.
We are extending our CSA store hours until Monday evening at midnight to accommodate orders, with the exception of Deux Bakery bread orders which will remain Sunday at midnight (starting NEXT WEEK). Our CSA software will let you order bread until closing on Monday at midnight, but we will be monitoring orders and removing any bread that is ordered past cut-off. We hope this will come as a better service to you and your weekly meal planning.
With connective intention,
CSA Contains:
CARROTS
CILANTRO
GREEN BEANS
FENNEL
SATSUMA TANGERINES from GLEN ANNIE ORGANICS
RED BUTTER LETTUCE
GREEN CURLY KALE
BUNCHED SPINACH
ROMANESCO CAULIFLOWER
BUTTERNUT SQUASH
BIG BOX ADD: FUJI APPLES, CARROTS, SALAD MIX, NAPPA CABBAGE, RED BEETS
FRUIT EXPANSION: FUJI APPLES and SATSUMA TANGERINES
Lettuce of the Week: ROMAINE
JUICE FEAST:
CARROTS x2
CILANTRO
FENNEL
GREEN CURLY KALE
BUNCHED SPINACH
FUJI APPLES
RED BEETS
CELERY x2
BASICS BOX:
CARROTS
GREEN BEANS
SATSUMA TANGERINES from GLEN ANNIE ORGANICS
RED BUTTER LETTUCE
BUNCHED SPINACH
ROMANESCO CAULIFLOWER
Roasted Butternut Squash And Kale Salad
Ingredients:
Salad:
1 head kale (I suggest curly kale)
3 cups cubed butternut squash
1 tbsp olive oil
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp black pepper
2/3 cup uncooked quinoa
1/4 cup pumpkin seeds
1/4 cup pomegranate arils
1/4 cup slivered almonds
Dressing:
1/4 cup + 2 tbsp olive oil
2 tbsp orange juice
1 tbsp apple cider vinegar
1 tbsp dijon mustard
1-2 tbsp honey or maple syrup
1/4 tsp salt
Black pepper to taste
(Find the full recipe and inspiration here at Eat with Clarity)
Carrot Apple Fennel Soup
Ingredient:
1/2 cup cashews soaked overnight
1 tablespoon olive oil
1 large fennel bulb
1 1/2 pounds carrots peeled and sliced
1 apple large, peeled and chopped
5-6 cups water
1 tablespoon vegetable bouillon I like Rapunzel
2 tablespoons ginger freshly grated
1 tablespoon lemon juice
sea salt and black pepper to taste
hemp seeds and fennel fronds to garnish, optional
(Find the full recipe and directions here at The Sun Kissed Kitchen)
Creamy White Bean and Fennel Casserole
Ingredients:
6 tablespoons olive oil
2 large fennel bulbs (about 2 pounds)
Kosher salt and black pepper
2 garlic cloves, minced
2 (14-ounce) cans white beans, such as cannellini, great Northern or navy
½ cup heavy cream
1 teaspoon fresh lemon zest plus 2 tablespoons juice (from 1 lemon)
½ cup panko
½ packed cup finely grated Parmesan (about 1 ounce)
(Find the recipe and inspiration here at Cooking NY Times)
Marinated Kale and Green Bean Salad
Ingredients:
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon honey
1/2 teaspoon crushed red pepper flakes
1 large bunch Tuscan kale, center ribs and stems removed, leaves cut lengthwise into 1/2′ strips (about 8 cups)
Kosher salt and freshly ground black pepper
1 pound green beans, trimmed
1/4 cup finely grated Parmesan
(Find the full recipe and inspiration here at Bon Appetit)
Pumpkin Seed Fennel Pesto
Ingredients:
1 cup fennel stalks/fronds, chopped
2 cloves garlic, minced
1/2 cup fresh cilantro
1/2 cup raw pumpkin seeds, preferably sprouted
1/4 cup extra virgin olive oil or avocado oil
1 lime, juiced
1/2 – 1 tsp sea salt
(Find the full recipe and directions here at Paleo in PDX)