Week of January 27th

My dear community,

It’s hard to imagine we were at the beach last weekend. As we head into California winter, things slow down and with the wet weather, get a little dirtier. On the farm we have more greens and less variety. But what we do have is geared especially to keep you healthy during these months. Our farmacy in a box is loaded with antioxidants, vitamins and mineral rich food. Eating locally grown, seasonal produce is the most flavorful there is.

The heavy rain forecasted this week is great and needed for the land, and will definitely keep us busy. We’ll be going off our mental checklist of running around remembering to cover the hay bales and chicken feed, and wading through muddy fields picking veggies. It will give me a chance to catch up on paperwork as well.

We’ve added a Twitter account to our media outlets to keep you inspired with new recipes. Find us @somethinggoodorganics on Instagram, Facebook and Twitter @johngivensfarm. Tag us with any new creations you make and we will make sure to share. Keeping our community fed, nourished and inspired to keep eating more plants is our mission.

With connective intention,

CSA Contains:
RED BEETS
LEEKS
BUNCHED SPINACH
LACINATO KALE
RED CABBAGE
GARNET YAMS
ARUGULA
RED BUTTER LETTUCE
SATSUMA TANGERINES
CARROTS
BIG BOX ADD: CARROTS, BLUEBERRIES, ROMAINE LETTUCE, BROCCOLI, DILL

JUICE FEAST:
RED BEETS
BUNCHED SPINACH
LACINATO KALE
RED CABBAGE
ROMAINE LETTUCE
CELERY
ITALIAN PARSLEY
FUJI APPLES
EUREKA LEMONS

JUST the BASICS:
BUNCHED SPINACH
CARROTS
GARNET YAMS
RED BUTTER LETTUCE
SATSUMA TANGERINES
BROCCOLI

FRUIT EXPANSION: SATSUMAS and BLUEBERRIES
LETTUCE of the WEEK: ROMAINE

Balsamic Beet Salad with Arugula and Goat Cheese

(Because beets and goat cheese are a pair made in heaven)
Ingredients:
Balsamic Beets
1 1/2 pounds of beets (8-9 medium beets)
3 tablespoons balsamic vinegar (I prefer fig balsamic)
1 tablespoon extra virgin olive oil
Salad
6 cups arugula
2 oz of goat cheese, crumbled
2 tablespoons chopped walnuts
(Find the full recipe and inspiration here at A Dish of Daily Life)

Roasted Sweet Potato Kale Salad with Avocado

Ingredients:
2 to 4 large eggs
2 heads lacinato kale chopped
1 large sweet potato chopped
1 large avocado sliced
1/3 cup raw walnuts
1/4 cup raw pumpkin seeds
1/3 cup feta cheese crumbles optional
LEMON HERB DRESSING:
1/3 cup avocado oil
1/4 cup fresh lemon juice
2 tsp pure maple syrup optional
1/4 cup fresh parsley *
1/4 cup fresh mint *
1/4 tsp sea salt to taste
(Find the full recipe and inspiration here at The Roasted Root)

Creamy Paleo Chicken Soup with Mushrooms and Kale {Whole30}

Ingredients:
1 lb boneless skinless chicken thighs Cooked* I prefer thighs but breasts can be used, or any leftover cooked chicken meat *See note for my cooking method
3 Tbsp ghee grass-fed butter, or refined coconut oil
2 leeks white and light green parts only, chopped – You can sub in chopped onions, if preferred
3 cloves garlic minced
2 cups white button mushrooms sliced
2-3 large handfuls kale roughly chopped (it should look like a lot since it cooks down so much)
2 Tbsp + 2 tsp arrowroot starch or tapioca
2 2/3 cups chicken bone broth
2/3 cup organic coconut milk full fat
2 Tbsp nutritional yeast (this is for flavor and is Whole30 compliant)
1/2 Tbsp brown mustard check label for Whole30 compliance if needed
2 sage leaves minced
2 tsp fresh minced rosemary
Sea salt and pepper to taste I used 1/4 tsp sea salt and 1/8 tsp pepper, my chicken was already seasoned – see note*
(Find the full recipe and instructions here at Paleo Running Momma)

Thai Sweet Potato Soup

Ingredients:
2 tablespoons coconut oil
1 large yellow onion, roughly chopped
1 leek, white parts only, sliced into ribbons and washed to remove dirt
2 cloves garlic, roughly chopped
1 inch piece of fresh ginger, peeled and roughly chopped
1 Tablespoon plus 1 teaspoon Thai Red Curry Paste
4 medium carrots, peeled and cut into bite size pieces
2 large Sweet Potatoes (garnet yams), peeled and cubed into 1/4 inch cubes
1 stalk fresh Lemongrass, cut into 2-3 inch pieces (if you can’t find it, make it without, the soup is still yummy
4 cups Vegetable broth, water or bone broth
1 large (13.5 oz) can Coconut milk
2 teaspoons lime zest
1/2 lime juice
Salt and pepper to taste
(Find the full recipe and directions here at Amalgan Kitchen)

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