Week of January 20th

My dear community,

It’s been a wild week to say the least. We’ve been enjoying the summer weather, but looking forward to the possibility of rain next week. Rain and cooler temperatures help our orchards produce when springtime finally comes. As much as we love posting up at the beach on a Sunday afternoon, we’d rather hunker down inside and watch the rain quench our parched land.
I’ve been renovating all things chicken. We’ve been trimming trees to make room for more sun to shine through where the chickens are grazing. We are moving the chickens around and planting grass for them to graze on. I’ve made use of a homemade chicken tractor and I’m moving our newest flock around the orchard every day. We’re looking forward to lots of eggs come spring. We will notify you if you are on our Egg Subscription wait list as soon as they become available.
Back by popular demand – Deux Bakery’s Blueberry Walnut Multigrain Sourdough. Enjoy it on the side of a bowl of cauliflower leek soup in the company of your quaranteam.

With connective intention,

CSA Contains:
RED BEETS
LEEKS
GARNET YAMS from QUAIL H. FARMS
SATSUMA TANGERINES from GLEN ANNIE ORGANICS
RED LEAF LETTUCE (you might receive green leaf or red butter as we don”t have enough of one variety this week)
BROCCOLI from SUNRISE ORGANICS
WHITE CAULIFLOWER
BUNCHED SPINACH
COLLARD GREENS
CARROTS
BIG BOX ADD: CARROTS, SALAD MIX, LACINATO KALE, TANGERINES, ITALIAN PARSLEY

JUICE FEAST:
RED BEETS
FUJI APPLES from GOPHER GLENN ORGANICS
ROMAINE LETTUCE
CELERY
BUNCHED SPINACH
COLLARD GREENS
CARROTS X2
LACINATO KALE
ITALIAN PARSLEY

JUST THE BASICS:
SATSUMA TANGERINES from GLEN ANNIE ORGANICS
RED LEAF LETTUCE (you might receive green leaf or red butter as we don”t have enough of one variety this week)
BROCCOLI from SUNRISE ORGANICS
BUNCHED SPINACH
CARROTS
CAULIFLOWER

FRUIT EXPANSION: SATSUMA TANGERINS from GLEN ANNIE ORGANICS and KIWI from WILD RIVER FARMS
LETTUCE of the WEEK: ROMAINE

Cauliflower Mushroom Rice

Ingredients:
Mushrooms
16 ounces Cremini Mushrooms, (sliced thick)
1 teaspoon Garlic Powder
1 teaspoon Dried Italian Seasoning
2 Garlic Cloves, (grated)
2 Tablespoons Melted Ghee, (or olive/avocado for vegan)
Fresh Cracked Pepper
Cauliflower Rice
1 Tablespoon Ghee, (or olive/avocado for vegan)
4 Cups Riced Cauliflower*, (16oz)
1/2 Cup Unsweetened Almond Milk
1/4 Cup Chopped Fresh Parsley
Salt/Pepper to taste
(Find the full recipe and directions here at Wonky Wonderful)

Broccoli Slaw (with Honey Mustard Dressing)

Ingredients:
BROCCOLI SLAW
Broccoli slaw mix (see recipe for notes)
1/2 cup diced red onion
1 cup fresh cilantro , chopped
1/2 cup sliced almonds (or sunflower seeds)
1/2 cup dried cranberries (or raisins)
HONEY MUSTARD DRESSING
3 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon spicy brown mustard
1 1/2 tablespoons honey (or maple syrup, for vegans)
1 clove garlic , minced (about 1/2 teaspoon)
1/2- inch fresh ginger , minced (about 1 teaspoon)
1/4 teaspoon salt
freshly ground black pepper
(Find the full recipe and directions here at Detoxinista)

Vegan Collard Green Wraps

Ingredients:
4 extra large collard green leaves ( or use chard- see notes)
1 1/2 cups Hummus ( or try tandoori hummus)
1 cup crispy turmeric tofu cubes ( optional- see notes) or baked tofu
1–2 avocados
½–1 cup grated carrots ( feel free to sub shredded cabbage, brussels, broccoli etc)
½–1 cup grated beets (feel free to sub shredded cabbage, brussels, broccoli etc)
1 cup greens(watercress, arugula spinach) or micro-greens or sprouts
optional additions: fresh herbs ( cilantro, parsley, basil, mint)
Drizzle with Everyday Tahini Sauce! ( optional)
(Find the full recipe and directions here at Feasting at Home)

Baked Sweet Potato Fries

Ingredients:
4 medium sweet potatoes (peeled and washed)
2 Tablespoons oil (I use canola or olive oil)
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon paprika or chili powder (optional)
(Find the full recipe and directions here at I Heart Nap Time)

Roasted Beet, Carrot & Kale (sub spinach) Salad

Ingredients:
2 medium beets trimmed, peeled, quartered and sliced a 1/4 inch thick
2 large carrots sliced 1/4 inch thick
3 tbsp. olive oil divided
1/2 tsp. salt
1/2 tsp freshly ground black pepper
4 medium shallots peeled and quartered lengthwise
1/4 cup unsalted pumpkin seeds
6 cups chopped kale stems removed and cut into smaller pieces
2 tbsp. lemon juice
1 tbsp. maple syrup
1 tbsp. Dijon mustard
1/3 cup dried cranberries
Optional Add Ins:
4 oz. goats cheese
(Find the full recipe and directions here at Haute and Healthy)

Vegan Cauliflower Leek Casserole

Ingredients:
1/2 head of medium Cauliflower 3 1/2 cups of cauliflower florets
3 cups chopped Leeks (about 2 Leeks – white and light green parts only and cleaned)
Garlic Cashew Sauce
1 cup raw Cashews (soaked for at least 4 hours if you want an extra smooth sauce)
2 cloves of Garlic
2 cup of Water
2/3 of a cup Nutritional Yeast
3/4 of a teaspoon Salt
1/2 of a teaspoon Pepper optional or more fresh cracked pepper
Optional Extras
1/4 of a teaspoon Paprika
1/4 of a teaspoon Cayenne Pepper
Fresh Parsley choppe
(Find the full recipe and instructions here at Vegan Family Recipes)

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