Week of March 3rd

My dear community,

A few of our CSA members along with many other members of our community have been involved in the San Marcos Foothills sit-in protest to prevent development and save this sacred space. Save San Marcos Foothills had a meeting with an attorney and the developer’s team last Thursday and their attorney has been trying to work out a deal with the developer ever since. It has been quite a process. “We will be at the foothills until we have a deal. At this point, we are holding vigil to prevent the grading of the road, for which there was a permit we could not appeal.” The group was there early this morning to make sure no bull dozers entered. “I am trying to imagine a world in which the people of greater Santa Barbara and Goleta, and maybe the wider world via social media, get a chance to buy this property. I am holding on to that,” says Jill, one of our members who stood so vigilantly against the developement. If you have space to go support them or donate money to the cause, please visit https://www.savesanmarcosfoothills.org/. There are better housing solutions that need to be looked at first before destroying big open spaces for luxury condos.

Be good to each other.

CSA Contains:
CARROTS
CILANTRO
LEEKS
RED CHARD
CAULIFLOWER
ROMAINE LETTUCE
RED KOHLRABI
BRUSSEL SPROUTS
FUJI APPLES
BABY SPINACH
BIG BOX ADD: BROCCOLI, CARROTS, SALAD MIX, BRUSSELS, one more TBD

Just the Basics:
CARROTS
CAULIFLOWER
ROMAINE LETTUCE
BRUSSEL SPROUTS
FUJI APPLES
BABY SPINACH

JUICE Feast:
CARROTS
BABY SPINACH
RED CHARD
ROMAINE LETTUCE
LACINATO KALE
FENNEL
CELERY
CILANTRO
FUJI APPLES from CUYAMA ORCHARD

Kohlrabi Fries

Ingredients:
Raw kohlrabi
Olive oil
Salt and pepper
Optional seasonings (garlic, lemon pepper, garlic & herb, onion powder, paprika, curry, cumin, or chili powder)
(Find the directions and inspiration here at Debbie Makes Low Carb Delicious)

Kohlrabi Slaw with Cilantro, Jalapeño and Lime

Ingredients:
6 cups kohlrabi -cut into matchsticks or grated in a food processor -about three x 4 inch bulbs (or you could substitute sliced fennel, apple, jicama, cucumber, or cabbage for part of the kohlrabi for more diversity)
½ cup chopped cilantro ( one small bunch)
half of a jalapeno -minced
1/4 cup chopped scallion
orange zest from one orange, and juice
lime zest from one lime, and juice
(Find the full recipe and directions here at Feasting at Home)

Leek, Mushroom, Chard Frittata

Ingredients:
2 tablespoons of ghee, coconut or cooking oil
1 1/2 cups/≈120 grams diced mushrooms (crimini or white)
2 medium leeks, cleaned and diced
2 cups of roughly chopped, steamed chard (about 5 large leaves; stems are optional but cook until soft if you’re adding them; can sub with spinach)
6 eggs
1/3 cup of grated Parmesan cheese (or other grated hard cheese)
1/8 teaspoon of salt
a dash of hot sauce (optional)
additional salt, pepper to taste
(Find the full recipe and inspiration here at Comfy Belly)

Carmelized Onions and Swiss Chard

Ingredients:
2 medium/large onions
1 lb Swiss Chard (any variety)
2–4 Tbsp cooking fat (I prefer bacon grease)
1/2 – 1 tsp granulated garlic
1–2 tsp salt
1/2 -1 tsp pepper
(Find the full recipe and directions here at Dont Waste the Crumbs)

Asian Brussels Sprouts Cauliflower Rice

Ingredients:
1 small cauliflower, cored with green tough stems removed
1 small onion, peeled and diced
2 cups brussels sprouts, tough outer layer removed and bottoms trimmed
2 tablespoons of olive oil, equally divided
1 teaspoon garlic powder
1 tablespoon liquid aminos
Salt and pepper to season
Optional: add your favorite protein for a complete meal
(Find the full recipe and directions here at Tasting Page)

Curried Cauliflower Cousous with Chickpeas and Chard

Ingredients:
1 medium head cauliflower
3 tablespoons extra-virgin olive oil
1/2 large yellow onion, finely chopped (1 cup/120g)
4 cloves garlic, finely chopped
1-inch piece ginger, peeled and finely minced
1 15-ounce can chickpeas
1/3 cup (45g) golden raisins
2 teaspoons ground curry powder
1 teaspoon ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon kosher salt, plus more to season
1 cup vegetables stock
2 cups (100g) finely chopped Swiss chard (or spinach or kale)
1/3 cup (10g) finely chopped cilantro, plus more for serving
3 green onions, chopped (about 3 tablespoons)
Freshly-ground black pepper, to season
1/4 cup (60ml) Greek yogurt (or sour cream), for serving (optional)
3 tablespoons toasted cashews or sliced almonds, for serving (optional)
(Find the full recipe and inspiration here at A Sweet Spoonful)

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