Week of February 17th

My dear community,

I have a few leeks piling up in my fridge so in case you do too I shared a few recipes below to keep them from directly becoming compost. One good night of soup making usually clears out my fridge. Advanced meal prepping has circled back around in my life and soup seems to be such an easy and filling meal. I’ve been roasting beets the night I get them and putting them in the fridge for salads. I’ve been sauteeing the beet greens to add to eggs in the morning as I’m a big fan of the texture when cooked down. Cauliflower gets roasted and dropped into everything from salads to snacks.
Don’t forget to check out our CSA Store to shop for local goods in addition to extra fruit and veggies. All bread orders need to be placed by Sunday at midnight. The cut-off for all other orders is Monday at midnight. This week we have a few extra bunches of broccolini @$3.50/bu per email request. Fruit is slim pickings right now, but that will change as we head into spring.

Speaking of, it’s been a week filled with trimming back fruit trees, weeding the fields and planting new crops for the spring. Hope you have a great week!

Be good to each other.

CSA Contains:
WHITE CAULIFLOWER
CARROTS
BUNCHED SPINACH
LACINATO KALE
BRUSSELS SPROUTS
RED LEAF LETTUCE
RED BEETS
FUJI APPLES from CUYAMA ORCHARDS
LEEKS
FENNEL
BIG BOX ADD: CARROTS, ROMAINE LETTUCE, BROCOLLINI from JOSI’S ORGANIC FARM, CELERY, GARNET YAMS

JUST the BASICS:
CAULIFLOWER
BUNCHED SPINACH
CARROTS
RED LEAF LETTUCE
FUJI APPLES
BRUSSELS SPROUTS

JUICE FEAST:
CARROTS
BUNCHED SPINACH
LACINATO KALE
ROMAINE LETTUCE
RED BEETS
FUJI APPLES
FENNEL
CELERY X2

FRUIT EXPANSION: FUJI APPLES and KIWI (wait until they are soft like an avocado before eating)
LETTUCE of the WEEK: ROMAINE LETTUCE

Leek, Mushroom, and Chicken Soup

Ingredients:
2 tablespoons extra virgin olive oil
4 cups thinly sliced leeks (about 2 leeks)
4 cups thinly sliced cremini mushrooms (about 1 pound)
1/4 cup coconut aminos or tamari
1 can full-fat coconut milk
3 cups bone or chicken broth
1/2 teaspoon cumin
1/2 teaspoon turmeric
1 1-inch piece ginger, peeled and minced
1 teaspoon minced garlic
1/4 teaspoon red chili flakes
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
2–3 cups cubed leftover boneless, skinless chicken breasts (optional)
(Find the full recipe and inspiration here at Do You Even Paleo)

Cauliflower Leek Soup – Vegan

Ingredients:
FOR THE SOUP
1 large head of cauliflower, roughly chopped
2 leeks (1 bunch)
6 cups vegetable broth
2 Tablespoons nutritional yeast
1 and 1/2 teaspoon onion powder
1 and 1/2 teaspoon garlic powder
1 teaspoon dried thyme
1 bay leaf
Himalayan pink salt to taste (I use about 1 and 1/2 teaspoon with a low sodium broth)
pepper to taste
(Find the full recipe and directions here at Where You Get Your Protein)

Raw Kale and Brussels Sprouts Salad with Tahini-Maple Dressing

Ingredients:
1 bunch of curly green kale
12 Brussels sprouts (about ½ pound or 2 big handfuls’ worth)
¼ cup sliced almonds
¼ cup shaved Parmesan, to taste (use a vegetable peeler to shave the cheese into little strips)
Fine sea salt
Tahini-maple dressing
¼ cup tahini
2 tablespoons white wine vinegar
2 teaspoons white miso
2 teaspoons maple syrup
Pinch of red pepper flakes
¼ cup water
(Find the full recipe and directions here at Cookie and Kate)

Roasted Beet and Kale Salad with Maple Candied Walnuts

Ingredients:
1.5 lb. beets, peeled and quartered (or cut into bite sized pieces if you’re using large beets)
1 teaspoon extra virgin olive oil
1 cup walnut halves
3 tablespoons pure maple syrup
¼ teaspoon sea salt
⅛ teaspoon fresh cracked pepper
4 packed cups of curly kale, washed and torn into bite sized pieces
(Find the recipe and inspiration here at The Endless Meal)

Cauliflower Tinga Tacos

Ingredients:
Cauliflower tinga
1 tbsp olive oil
1 medium cauliflower, cut into florets
1 tbsp olive oil
1 onion, chopped
2 garlic cloves, finely chopped
2 chipotle peppers in adobo
1 tsp chilli powder
1/2 tsp cumin
salt and pepper to taste
4–5 tbsp water
Also needed:
Corn tortillas
Shredded cabbage or brussels
cilantro
avocado
sour cream (vegan or regular)
(Find the full recipe and directions here at Choosing Chia)

Roasted Beet and Fennel Burgers (veg, gluten-free, grain-free, paleo)

Ingredients:
1 bulb fennel, fronds removed
3 large beets, washed and unpeeled
1 cup raw almonds
4 eggs
1/2 cup salsa (we used this guy; if you’re using a saltier salsa, you may want to reduce the sea salt by half)
1 T honey
1 tsp salt
1 tsp cumin
1 tsp paprika
olive oil
avocado, gorgonzola, sriracha and/or other tasty toppings of your choice
bibb lettuce (or buns) for serving
(Find the full recipe and inspiration here at The Pill and Quill)

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