Week of February 24th

My dear community,

I wanted to address bugs found in your boxes and on your veggies in case you were wondering about the occasional one or two, ok, or sometimes, a few. Bugs are a part of organic produce and come as a result. We aren’t so focused on perfection and beauty (although it’s a nice afterthought as put into our brains from big box grocery stores and advertising) as we are on soil health and delicious varieties that taste good when ripe. We want food that nurtures your body because the ground hasn’t been polluted with chemicals so the perfect looking apple can be plucked off the tree. Hard work goes into hand weeding the earth. Conventional farms first bathe the ground in chemicals so only targeted plants that are pumped full of more chemical fertilizers can grow. It was a pretty painstaking process of picking brussels sprouts last week. Each piece was cleaned as it was picked and put into a bucket and then were washed together again. If you find aphids (though totally edible and not dangerous or poisonous to humans), try soaking the vegetable in a cool bath of salt water before cooking. If you see holes in your leafy greens – be thankful that there is life on the farm as it should be. Bugs get more prevalent as the weather warms up so I wanted to bring it to your attention. Hope you enjoy all that our farm has to offer this week.

Eat more plants! It’s undeniable that regardless of any diet you are following or not – eating more plants is going to benefit your health.

Be good to each other.

CSA Contains:
CARROTS
BROCOLLI from SUNRISE ORGANICS
RED LEAF LETTUCE
GREEN CABBAGE
LEEKS
BUNCHED SPINACH
LACINATO KALE
HASS AVOCADOS from GREENSPOT FARMING
CELERY
GARNET YAMS from QUAIL H. FARMS
BIG BOX ADD: CARROTS, ROMAINE, BROCCOLINI from , RED BEETS, FUJI APPLES from CUYAMA ORCHARDS

Just the Basics
CARROTS
BROCOLLI
BUNCHED SPINACH
HASS AVOCADOS
RED LEAF LETTUCE
GARNET YAMS

JUICE FEAST:
CARROTS
ROMAINE LETTUCE
GREEN CABBAGE
ITALIAN PARSLEY
BUNCHED SPINACH
LACINATO KALE
CELERY
GRANNY SMITH APPLES from GOPHER GLENN ORGANICS
RED BEETS

FRUIT EXPANSION: FUJI APPLES from CUYAMA ORCHARDS and SATSUMA TANGERINES from GLENN ANNIE ORGANICS
LETTUCE of the Week: RED BUTTER

Caramelized Cabbage and Onions with Bacon

(For my vegan/vegetarian people – please omit bacon and top with your own crispy tofu squares or edamame beans)
Ingredients:
4 slices thick-cut bacon
1 large yellow onion, sliced (sub 2 leeks)
1 medium-sized head cabbage, thinly sliced
2 cloves garlic, minced
1/4 tsp black pepper
1/8 tsp ground nutmeg, optional
1/2 tsp sea salt, to taste
(Find the full recipe and inspiration here at The Roasted Root)

Kale, Carrot, and Cabbage Salad with Avocado Dressing

Ingredients:
Salad
1 bunch kale washed, dried, and chopped
2 carrots ribboned with vegetable peeler
1/2 cup red cabbage chopped
1 avocado peeled, pitted, and cubed
1/2 cup English walnuts chopped
1/4 cup quinoa
1 lemon
Avocado Dressing
1 avocado peeled and pitted
2 cloves garlic
2 tablespoons lemon juice
3 tablespoons olive oil
1/2 teaspoon coarse salt
1/4 teaspoon black pepper
1/2 cup water
(Find the full recipe and directions here at 3 Scoops of Sugar)

Broccoli & Leek Soup

Ingredients:
1 medium Leek white part only
1 clove garlic
3 ounces Butter salted
1 pound Broccoli 2 medium heads
1/2 cup Heavy Cream
2 1/2 cups chicken stock
1 tsp Salt
1 tsp Pepper
1 tbsp Parsley chopped
(Find the full recipe and directions here at My Keto Kitchen)

Celery Soup

(Thanks to member Ashley for suggesting this recipe a few weeks ago. I tried it and it was delicious. I actually used 4 leeks in the soup instead of an onion.)
Ingredients:
1 head celery, stalks chopped, leaves reserved
1 large waxy potato, chopped
1 medium onion, chopped
½ cup (1 stick) unsalted butter
Kosher salt
3 cups low-sodium chicken broth
¼ cup fresh dill
½ cup heavy cream
Flaky sea salt (such as Maldon) and olive oil (for serving)
(Find the full recipe and directions here at Bon Appetit)

Vegetarian Spinach Stuffed Sweet Potatoes

Ingredients:
5-6 small sweet potatoes
100 g fresh spinach chopped
100 g feta
1 garlic clove chopped
2 tbsp olive oil plus more for drizzling
pepper to taste
(Find the full recipe and inspiration here at Everyday Healthy Recipes)

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