Week of March 17th

My dear community,

I was looking at one of our early summer peach trees that already developed leaves. With those leaves came an onset of leaf curl, which is actually a fungus which will ultimately deform, but only slight effect the flavor of the peaches. I was curious why we didn’t spray (with organic materials and oils of course) the trees earlier in the season. But as a whole we want to stay away from reacting to problems. Ideally we want to learn which trees are experiencing difficulties and grow them from the root up for heartier resistance in the future. I think this holds true across the farm. If we can maintain healthy soil and compost, we are less likely to need external inputs and can work with nature instead of against it.
We’ve already planted corn, zucchini and we are starting on melons this week. Winter veggies will be a thing of the past before we know it, though a lot of those greens will hang on for the ride. Sugar snap peas weren’t plump enough to go into the boxes this week, but they will be a staple soon enough. Please enjoy all the offerings your box has this week and try a new recipe. Fennel always pushes me out of my comfort zone to a happy place, with the bulb roasted and covered in parmesan cheese and the fronds great in salads.

Be good to each other.

CSA Contains:
CARROTS
WHITE CAULIFLOWER
RED CHARD
SALAD MIX
FENNEL
LEEKS
RED BEETS
RED CABBAGE
BROCCOLI from SUNRISE ORGANICS
BABY SPINACH
BIG BOX ADD: HASS AVOCADOS, ROMAINE LETTUCE, KOHLRABI, BRUSSELS SPROUTS, CARROTS

Just the Basics:
CARROTS
WHITE CAULIFLOWER
SALAD MIX
RED BEETS
BROCCOLI
BABY SPINACH

JUICE FEAST:
CARROTS
RED CHARD
ROMAINE LETTUCE
FENNEL
RED BEETS
RED CABBAGE
BABY SPINACH
CELERY
CILANTRO
PINK LADY APPLES from CUYAMA ORCHARD

Swiss Chard with Fennel, Lentils & Mushrooms

Ingredients:
1 1/2 Cups Cooked Black Lentils
1 Lb Swiss Chard, thoroughly washed
1 Medium Fennel Bulb, sliced
8 Oz Baby Portobello Mushrooms, sliced
4 Cloves Garlic, minced,
1 Red Onion, sliced
1 1/2 Tbsp Olive Oil
1/4 Tsp (or more) Cumin
1/4 Tsp Red Pepper Flakes (optional)
Salt & Black Pepper to taste
(Find the full recipe and directions here at My Kitchen My Body)

Creamy Cauliflower, Leek & Fennel Soup

Ingredients:
2 bulbs of garlic
Extra-virgin olive oil
2 tbsp. high-heat cooking fat (lard, tallow, ghee, etc)
2 large leeks
1 large fennel bulb
1/4 c. dry white wine (or sub more broth)
4 c. bone broth or stock of choice
1 2-lb. head of cauliflower
1 1/2 c. plain, whole milk Maple Hill Kefir*
2 tbsp. butter
For serving: red pepper flake, fennel fronds, and extra-virgin olive oil
(Find the full reipce and directions here at Bare Root Girl)

Asian Peanut Slaw

Ingredients:
2.5 cups red cabbage shredded
2.5 cups green cabbage shredded
1-2 carrots shredded
3 scallions chopped
1/2 cup fresh cilantro leaves OPTIONAL
Peanut Dressing:
1/4 cup creamy peanut butter
1.5 tbsp soy sauce
2 tbsp coconut milk or any plant milk
2 limes juiced
1.5 tbsp maple syrup
1 tbsp fresh ginger root grated
1.5 tbsp sesame seeds
1 pinch red pepper flakes to taste
hot sauce to taste optional
(Find the full recipe and details here at The Veggie Society)

Warm Salmon and Spinach Salad

Ingredients:
2 medium beets
3 Tablespoons olive oil divided
salt and pepper
2 portions salmon about 165g each
1 teaspoon butter
1 Tablespoon balsamic vinegar
1 clove garlic minced
1 teaspoon Dijon mustard
4 generous handfuls baby spinach or other spring greens
1/2 avocado
2 Tablespoons crumbled feta
2 Tablespoons toasted pine nuts
8-12 Kalamata or green olives pitted
3-4 sprigs fresh dill roughly chopped
(Find the full recipe and details here at here at Simple Bites)

Simple Roasted Beet Relish

Ingredients:
3 cups cubed, peeled beets (~2 large or 3 small beets, as original recipe is written)
2 tsp avocado oil (see notes for oil-free option)
1/4 tsp sea salt
1/2 tsp ground cumin, plus more for garnishing
1-2 tsp maple syrup
1/2 tsp lime zest
1-2 Tbsp lime juice
(Find the full recipe and directions here at The Minimalist Baker)

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