Week of March 31st

My dear community,

As we round the corner into spring it may feel like the CSA box is taking time to catch up. But as the days (and especially nights) warm up we will be able to harvest enough spring things to change up the vibes in the box. Speaking of spring – I’ve been spending my days with the newest members of our farm family. Two baby neubian goats were born into this world last week. A very calming reminder of everything that there is so much good in this world. Looking forward to spending time with the momma and babies and eventually getting into goat milk and all the products that can come from it.
Do you know (and love) any local products that we should sell in our CSA store? Drop me a line and let me know. Through the craziness of a pandemic or just making everyday life a little more simple – we’re here to help.

Be good to each other.

CSA Contains:
CARROTS
RED BEETS
ROMAINE LETTUCE
DILL
LEEKS
GREEN CABBAGE
LACINATO KALE
BUNCHED SPINACH
PINK LADY APPLES from CUYAMA ORCHARD
WHITE CAULIFLOWER
BIG BOX ADD: CARROTS, RED LEAF LETTUCE, RADISHES, TANGELOS, HASS AVOCADOS from GREENSPOT FARMING

Just the Basics:
CARROTS
RED BEETS
ROMAINE LETTUCE
BUNCHED SPINACH
PINK LADY APPLES
WHITE CAULIFLOWER

JUICE FEAST:
CARROTS
RED BEETS
ROMAINE LETTUCE
GREEN CABBAGE
LACINATO KALE
BUNCHED SPINACH
PINK LADY APPLES
CELERY
ITALIAN PARSLEY

FRUIT EXPANSION: PINK LADY APPLES and PIXIE TANGERINES from OJAI PIXIES
LETTUCE of the WEEK: RED LEAF LETTUCE

Simple Sauerkraut

Ingredients:
1 large head of cabbage
1 tablespoon of sea salt (I use pink Himalayan)
Mason jar (I use half gallon wide mouth jars.)
(Find the recipe and inspiration here at Our Oily House)

Crunchy Cabbage Slaw with Sesame Ginger Dressing

Ingredients:
2 small to medium chicken breasts, shredded (see notes for vegan options)
5 cups thinly sliced cabbage
1 large carrot, shredded
1 bundle green onions, thinly sliced on an angle
DRESSING
5 Tbsp coconut aminos (or sub tamari, but start with 1/2 the amount as it’s saltier)
3 Tbsp rice vinegar
2 ½ Tbsp toasted sesame oil
1 ½ Tbsp maple syrup
1 Tbsp fresh grated ginger (mince instead of grating for less pungent taste)
4 cloves garlic, minced
FOR SERVING
2 Tbsp sesame seeds, slightly toasted
1/4 cup slivered almonds, slightly toasted
1 healthy pinch each sea salt and black pepper (plus more to taste)
Chili garlic sauce (optional)
(Find the full recipe and inspiration here at Minimalist Baker)

Cauliflower Salad with Roasted Chickpeas & Quinoa

Ingredients:
2 cups cooked Bob’s Red Mill Quinoa
1 avocado (cubed)
2 Tablespoons chopped fresh parsley (to garnish)
Roasted Cauliflower and Chickpeas:
1 medium head cauliflower (cut into small florets)
1 15-ounce can chickpeas (rinsed and drained)
2 Tablespoons olive oil
1 teaspoon ground cumin
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper (to taste)
Tahini Dressing:
1/4 cup tahini
3 Tablespoons lemon juice
3 cloves garlic (grated or minced)
1 Tablespoon maple syrup
Salt and pepper (to taste)
1-2 tablespoons water (if needed)
(Find the full recipe and directions here at Planting and pairings)

Kale Cabbage Slaw with Almonds and Dill

Ingredients:
FOR THE DRESSING:
2 shallots, minced
2 teaspoons Dijon mustard
¼ cup apple cider vinegar
½ cup extra virgin olive oil
flaky salt
fresh-cracked black pepper

FOR THE SALAD:
½ head cabbage, thinly sliced
1 bunch black kale, thinly sliced
1 Granny Smith apple, julienned
1 bunch scallions, thinly sliced
½ cup toasted sliced almonds
¼ cup fresh dill
(Find the full recipe and inspiration here at GOOP)

Roasted Beet, Leek, and Kale Salad

Ingredients:
Salad
4 medium beets, peeled and sliced
2 medium leeks, trimmed and washed carefully (white base and first inch of green chopped)
4 Tbsp extra-virgin olive oil, divided
1/2 tsp sea salt, divided
1/4 tsp ground black pepper
1 tsp Italian herb seasoning
12 medium kale leaves, ribs cut out, leafy part sliced into large bite-sized pieces
1/4 cup pistachios, chopped
2 Tbsp crumbled feta cheese (optional)
Dressing
4 Tbsp extra-virgin olive oil
2 Tbsp fresh lemon juice
1 Tbsp honey
1 medium garlic clove, diced
1 tsp dried oregano
1/8 tsp sea salt
(Find the full recipe and directions here at Taste of Home)

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