Week of April 7th

I’m off celebrating my son’s fifth birthday – more farm news next week. Have a great week!

CSA Contains:
CARROTS
SUGAR SNAP PEAS
RED BEETS
BROCCOLI
BUNCHED SPINACH
RED LEAF LETTUCE
GREEN CURLY KALE
RED RADISHES
LEEKS
CELERY
BIG BOX ADD: CARROTS, BRUSSELS SPROUTS, SUGAR SNAP PEAS, RED BUTTER LETTUCE, BLUEBERRIES from OCCHIPINTI FARM

JUST the BASICS
CARROTS
SUGAR SNAP PEAS
BROCCOLI
BUNCHED SPINACH
RED LEAF LETTUCE
PINK LADY APPLES from CUYAMA ORCHARDS

JUICE FEAST:
CARROTS X2
RED BEETS
BUNCHED SPINACH
ROMAINE LETTUCE
GREEN CURLY KALE
CELERY X2
ITALIAN PARSLEY
PINK LADY APPLES

FRUIT EXPANSION: BLUEBERRIES and TANGO MANDERINES
LETTUCE of the WEEK: ROMAINE

Crunchy Celery Apple Salad
https://i.imgur.com/FX9KcvM.jpg
Ingredients:
SALAD INGREDIENTS
4 cups sliced celery, from about 6 celery stalks
1 medium apple, thinly sliced
1 cup sliced radishes, from about 4 radishes
½ cup sliced red onion
½ cup dried cranberries
½ cup parsley, chopped
½ cup mint leaves, chopped
⅓ cup sunflower seeds
LEMON VINAIGRETTE DRESSING INGREDIENTS
¼ cup olive oil
¼ cup lemon juice
1 tablespoon maple syrup
Pinch salt
Pinch pepper
(Find the full recipe and inspiration here at Fork in the Road)

Simple Celery Soup

Ingredients:
2 tablespoons olive oil, or butter
1 onion, diced
4 fat garlic cloves, rough chopped
6 cups celery, sliced thin (about 1 ¼–1 ½ pounds) 1 extra-large head, save some leaves for garnish
2 cups potatoes, sliced into ½ inch thick rounds ( about ¾ lb – 1 extra-large russet peeled, or use a few yukons, unpeeled.
4 cups veggie or chicken broth ( or 4 cups water + 1 tablespoon “Better than Bouillon” Vegetable Base)
1 cup water
1 bay leaf (optional, remove before blending)
1 teaspoon salt
½ teaspoon pepper
1/8 – 1/4 teaspoon cayenne, start conservatively, add more to taste or leave it out entirely.
Add:
¼ cup fresh dill (small stems ok)
½ cup fresh parsley (small stems ok)
Stir in: ½ cup (or more) of sour cream, plain yogurt, vegan sour cream, heavy cream or cashew cream. (see notes)
(Find the full recipe and inspiration here at Feasting at Home)

Vegetable Fried Rice

Ingredients:
1-1/2 cups uncooked brown rice
2 cups water or vegetable broth
3 tablespoons grapeseed or olive oil
1 large crown broccoli chopped into florets
2 cups shredded carrot
1 (2-inch) nub fresh ginger peeled and grated
5 cloves garlic minced
1 teaspoon ground cumin
1/8 teaspoon ground cayenne pepper optional
1 bunch green onions chopped (sub leeks – but they need to be cooked longer)
1 cup green peas frozen or canned (sub snap peas)
3 tablespoons to 4 liquid aminos to taste, or low-sodium soy sauce
½ teaspoon sea salt to taste
2.5 ounces baby spinach
3 large eggs well beaten and scrambled
OPTIONAL ADD-INS:
Chopped roasted peanuts
teaspoons Wasabi 2-3 recommended
tablespoons Tahini 2 to 3 recommended
tablespoons Hot sauce 1 to 2 Sriracha recommended
(Find the full recipe and directions here at The Roasted Root)

Broccoli Spinach Leek Soup

Ingredients:
1 tablespoon extra virgin olive oil
2 leeks, white and tender green parts only finely chopped
1 broccoli, stems peeled and sliced keep florets for another use
2 handfuls fresh spinach
1 litre vegetable oil
sal
black pepper
120 ml sour or coconut cream
For serving (optional)
lentils cooked
(Find the full recipe and inspiration here at Healthy Forkful)

Roasted Beet and Broccoli Salad with Green Tahini Dressing

Ingredients:
ROASTED BEETS
3 medium beets
1 tablespoon extra virgin olive oil
1/2 tablespoon balsamic vinegar
1/2 teaspoon garlic powder
Pinch each fine sea salt and freshly ground black pepper
ROASTED BROCCOLI
1 bunch of broccoli, chopped into medium florets (4 heaping cups)
1 tablespoon extra virgin olive oil
Pinch each fine sea salt and freshly ground black pepper
GREEN TAHINI DRESSING
1/3 cup water
1/3 cup tahini
1/4 cup freshly squeezed lemon juice
1 large garlic clove
1 teaspoon pure maple syrup
1/4 teaspoon fine sea salt
Freshly ground black pepper, to taste
1/2 cup parsley or cilantro
(Find the full recipe and inspiration here at Up Beet Kitchen)

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