Week of February 10th

My dear community,

It’s that time of year when it feels like there’s not a whole lot going on at the farm. It’s the calm before spring planting. I spoke with John Givens this morning as he was planting zucchini up at our El Capitan Ranch. Those are very happy vegetables with sprawling ocean views. Spring is still a ways out, but it will be here before we know it with all the abundance that comes with it. The chickens are starting to lay more eggs with these warmer, longer days and we’ve started to add eggs to people on our waitlist.
A quick reminder to check out all our locally made goods in our CSA Store. Spicy jam, honey, bone broth and hummus along with fresh baked bread, extra veggies and fruit. Is there something you don’t see in the store? Make sure to inquire. You can also add a one time extra box if you want to gift it to a friend for Valentine’s Day. Just let us know! Hope you all have a great week.

Be good to each other.

CSA Contains:
WHITE CAULIFLOWER
CARROTS
BUNCHED SPINACH
COLLARD GREENS
CILANTRO
GREEN CABBAGE
GREEN LEAF LETTUCE
RED BEETS
LEEKS
BROCOLLINI from TOMATERO FARMS
BIG BOX ADD: CARROTS, ROMAINE LETTUCE, FUJI APPLES from CUYAMA ORCHARD, GREEN KALE, ARUGULA

Just the Basics:
WHITE CAULIFLOWER
CARROTS
BUNCHED SPINACH
GREEN LEAF LETTUCE
FUJI APPLES from CUYAMA ORCHARD
BROCOLLINI from TOMATERO FARMS

JUICE FEAST:
GREEN KALE
CARROTS
BUNCHED SPINACH
COLLARD GREENS
CILANTRO
GREEN CABBAGE
ROMAINE LETTUCE
RED BEETS
GRANNY SMITH APPLES from GOPHER GLENN ORGANICS
CELERY

FRUIT EXPANSION: FUJI APPLES from CUYAMA ORCHARD and SATSUMA TANGERINES from GLEN ANNIE ORGANICS
LETTUCE of the WEEK: ROMAINE

Thai Curry Collard Greens + Riced Cauliflower

Ingredients:
2 cups riced cauliflower
2 cups collard greens, chopped w/ stems
3 Tbsp vegan red curry paste*
1 14oz can coconut milk
5 cloves garlic
2 Tbsp fresh ginger root, minced
optional: 1 Tbsp red chili flakes, for heat
optional: 1 lime, sliced in wedges, for serving
(Find the full recipe and directions here at Paleo Veganista)

Chickpeas and Greens Buddha Bowl

Ingredients:
FOR THE ROASTED BEETS
3 medium size beets (peeled and diced)
1 tbsp olive oil
salt and pepper
FOR THE SAUTEED COLLARD GREENS
1 tbsp olive oil
3 cloves of garlic (minced)
1 bunch of collard greens (rinsed, chopped, and thinly sliced)
1/4 cup vegetable stock (white wine or water)
FOR THE CHICKPEAS
1 (15 oz) can chickpeas (drained and rinsed well)
2 tbsps olive oil
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp chili powder
1 tbsp ground cumin
salt and pepper
(Find the full recipe and inspiration here at Pinch Me Good)

Cilantro Lime Tofu Bowls

Ingredients:
14 oz package extra firm tofu
2 cups uncooked brown rice
1 cup cilantro, chopped
1 head broccolini (ends removed)
1/3 cup olive oil (or a more neutral oil like grapeseed oil)
zest of 1 lime
juice, 2 limes
1 1/2 tbsp maple syrup (or honey)
1 tsp garlic powder
1/2 tsp red pepper flakes
salt, to taste
1/3 cup of pistachios (or other nuts + seeds)
(Find the full recipe and inspiration here at The Healthy Maven)

Spinach Frittata with Mushrooms and Leeks

Ingredients:
1 1/2 tbsp extra virgin olive oil
2 medium leeks, (use the light green and white parts only) washed and sliced into 1/4″ pieces
2 cups of plump white mushrooms, sliced
6 ounces of baby spinach
2 cloves of garlic, minced
6 eggs, lightly beaten
2 tbsp coconut milk
2 tsp fresh thyme
2 tsp fresh basil
2 tsp fresh oregano
1/4 tsp red pepper
sea salt and cracked black pepper to taste
Chives to garnish
(Find the full recipe and inspiration here at The Gardening Cook)

Vegetable Fried Rice

Ingredients:
1-1/2 cups uncooked brown rice
2 cups water or vegetable broth
3 tablespoons grapeseed or olive oil
1 large crown broccoli chopped into florets
2 cups shredded carrot
1 (2-inch) nub fresh ginger peeled and grated
5 cloves garlic minced
1 teaspoon ground cumin
1/8 teaspoon ground cayenne pepper optional
1 bunch green onions chopped
1 cup green peas frozen or canned
3 tablespoons to 4 liquid aminos to taste, or low-sodium soy sauce
½ teaspoon sea salt to taste
2.5 ounces baby spinach
3 large eggs well beaten and scrambled
OPTIONAL ADD-INS:
Chopped roasted peanuts
teaspoons Wasabi 2-3 recommended
tablespoons Tahini 2 to 3 recommended
tablespoons Hot sauce 1 to 2 Sriracha recommended
(Find the full recipe and inspiration here at The Roasted Root)

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