Week of June 16th

My dear community,

We’ve added a few partnerships lately and I wanted to provide a recap. If you haven’t already, check out Sun and Swell (add hyperlink) pantry staples. Use code SOMETHINGGOOD for $10 off your first order. (and a 25% off your first order popup happens when you go to the website) They are an SB family company supplying you staples with compostable packaging and fresh from the farmer products.
We’ve also partnered with Native Pastures, a company in the Santa Ynez valley providing pasture raised meats. They’ve put together a few packages to try out which can be added on as a subscription (weekly, bi-monthly or monthly) or you can purchase them one time in our CSA store. We know you will taste the difference and sustainably raised meat is the only way to go if you choose to eat it. We will also be offering single cuts in the store coming soon. We’ve also gotten a hold of some really good and crunchy granola made by a local woman here in Buellton. It’s available in the store moving forward.

Please don’t hesitate to ask any questions you have. We want to be completely transparent with our partnership and their practices.

Be good to each other.

CSA Contains:
BLACKBERRIES
BUNCHED SPINACH
CARROTS
ENGLISH CUCUMBERS
GREEN ZUCCHINI
RED CHERRY TOMATOES
RED TOMATOES
STRAWBERRIES
YELLOW ONIONS
ROMAINE LETTUCE
BIG BOX ADD: STRAWBERRIES, BLUEBERRIES, GREEN BEANS, ARUGULA, CARROTS

Just the Basics:
BLACKBERRIES
CARROTS
GREEN ZUCCHINI
RED TOMATOES
STRAWBERRIES
BUNCHED SPINACH

JUICE FEAST:
BLACKBERRIES
BUNCHED SPINACH
CARROTS
ENGLISH CUCUMBERS
STRAWBERRIES
ROMAINE LETTUCE
BLUEBERRIES
LACINATO KALE
ITALIAN PARSLEY

FRUIT EXPANSION: BLUEBERRIES from WHITNEY RANCH and BLACKBERRIES
LETTUCE of the WEEK: RED BUTTER

Spiralized Zucchini Salad with Tomatoes and Goat Cheese

Ingredients:
2 large zucchini spiralized or shaved with a vegetable peeler
1 cup grape tomatoes halved
2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
½ teaspoon sea salt
¼ teaspoon fresh ground black pepper
¼ teaspoon dried crushed red pepper
1 ½ ounces goat cheese or vegan nut cheese crumbled
¼ cup fresh basil chopped thin
1 tablespoon sunflower seeds
(Find the full recipe and directions here at Wendy Polisi)

Quick Pickled Cucumbers and Onions

Ingredients:
1 large cucumber very thinly sliced
1/4 red onion very thinly sliced
1 cup rice vinegar
3/4 cup sugar
2 tsp red chili flakes
(Find the full recipe and directions here at Smart Street Nutrition)

Chopped Greek Salad

Ingredients:
10 ounces chopped romaine lettuce* (about 2 medium or 3 small heads, chopped)
1 pint cherry tomatoes, quartered
1 medium cucumber (about 8 ounces), seeded and chopped
1 yellow or orange bell pepper
½ medium red onion, chopped (about 1 cup)
½ cup chopped fresh parsley
½ cup pitted and halved Kalamata olives
6 ounces feta cheese, sliced into ¼” cubes (about 1 ¼ cups)
Greek vinaigrette
½ cup extra-virgin olive oil
¼ cup red wine vinegar
2 medium cloves garlic, pressed or minced
2 teaspoons dried oregano
1 teaspoon honey or maple syrup
½ teaspoon salt, more to taste
Pinch of red pepper flakes, for heat (optional)
(Find the full recipe and directions here at Cookie and Kate)

Spinach Strawberry Salad

Ingredients:
For the Strawberry Spinach Salad:
3/4 cup raw pecans
1/2 small red onion very thinly sliced
10 ounces fresh baby spinach I also love a 50/50 arugula and spinach blend
1 quart strawberries hulled and quartered (about 1 pound)
3/4 cup crumbled feta cheese buy the block-style feta, not pre-crumbled; the texture is much better
For the Poppy seed Dressing:
1/4 cup balsamic vinegar
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons poppy seeds
1 1/2 tablespoons honey
1/2 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
(Find the full recipe and details here at Well Plated)

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