Week of May 5th

My dear community,

Living on the farm and dealing with day to day life I’m constantly thinking about what the future will look like. We are already established with organic farming practices, a huge composting system and a forward thinking attitude that connects the practices of today with the future of our earth tomorrow. As the demand for stricter practices for insurance purposes mount, small farms continue to get pushed to the wayside for lack of labor (We would need to hire staff just for compliance paperwork) or willingness to comply. I can speak for our farm when I say that we do not want to turn our farm into steel tables, white clean houses and needless record keeping for the sake of selling to big box grocery stores. Keeping our soils healthy is directly related to keeping our bodies healthy. It’s been said that there’s only 60 years left of topsoil left if we continue degrading at the rate we are going.
That’s why it’s our mission to keep our farm small and go above organic and implement regenerative farming practices more and more until it’s all second nature. The food we eat is the underlying blocks our health is built on – it literally makes up who we are. The places we spend our money send powerful messages and we appreciate you supporting our farm.

On a side note – we have plenty of sugar snap peas at $6/lb. If you’d like to add them to your order just shoot me a quick email. In addition – if you see anything on the list below that you want added to your box but is not listed in the store please let me know.

Be good to each other.

CSA Contains:
CARROTS
GREEN ZUCCHINI
RED LEAF LETTUCE
SWEET SPRING ONIONS
WHITE CAULIFLOWER
STRAWBERRIES
CHINESE WHITE RADISH from SUNRISE ORGANICS FARMS **different from last week. these are very sweet
SUGAR SNAP PEAS
GREEN CURLY KALE
RED BEETS
BIG BOX ADD: ROMAINE LETTUCE, CARROT, BROCCOLI, BLUEBERRIES, SUNBURST SQUASH from SUNRISE ORGANICS FARMS

FRUIT EXPANSION: DOUBLE STRAWBERRIES
LETTUCE of the WEEK: ROMAINE

JUST the BASICS:
CARROTS
RED LEAF LETTUCE
BROCCOLI
STRAWBERRIES
ZUCCHINI
SUGAR SNAP PEAS

JUICE FEAST:
CARROTS
CELERY
ROMAINE LETTUCE
STRAWBERRIES
GREEN KALE
RED BEETS
BLUEBERRIES
ITALIAN PARSLEY

“Cheesy” Vegan Roasted Cauliflower

Ingredients:
1 large head cauliflower, chopped into florets
3 tablespoons olive oil
3 tablespoons nutritional yeast
½ teaspoon sea salt, to taste
½ teaspoon paprika
Pinch cayenne pepper, optional
(Find the full recipe and inspiration here at The Roasted Root)

The Best Shredded Kale Salad

Ingredients:
FOR THE SALAD AND DRESSING:
2 medium bunches destemmed kale, finely chopped (8 to 9 cups/300 to 340 g chopped)
2 large garlic cloves
1/4 cup (60 mL) fresh lemon juice
3 to 4 tablespoons (45 to 60 mL) extra-virgin olive oil, to taste
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper (just eyeball it)
1/4 to 1/2 cup (35 to 70 g) dried sweetened cranberries, for garnish (or dates!)
FOR THE PECAN PARMESAN:
1 cup (120 g) pecan halves, toasted
1 1/2 tablespoons nutritional yeast
1 tablespoon extra-virgin olive oil
2 pinches fine sea salt
(Find the full recipe and inspiration here at Oh She Glows)

Zucchini Cauliflower Fritters

Ingredients:
Original version (egg free version included)
1/2 head cauliflower approximately 3 cups, chopped
2 medium zucchini
1/4 cup coconut flour
2 large eggs
1/2 tsp sea salt
1/4 tsp black pepper
(Find the full recipe and inspiration here at The Big Mans World)

Veggie Packed Turkey Burgers

Ingredients:
1 lb Ground turkey
1/2 cup Beets (shredded)
1/2 cup Carrots (shredded)
1/2 cup Zucchini (shredded)
1 small White onion (minced)
1 teaspoon Sea salt
1/2 teaspoon Garlic powder
1/4 teaspoon Black pepper
(Find the full recipe and inspiration here at Wicked Spatula)

Strawberry Beet Smoothie

Ingredients:
1 cup unsweetened almond milk
1 cup frozen strawberries
2 large cooked beets, cut in half (i’ve had them raw too – more earthy)
2 frozen bananas
2 tablespoons almond butter
1 scoop protein powder
(Find the full recipe and directions here at Clean Eating Kitchen)

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