Week of July 7th

My dear community,

I’ve added a few new things to our CSA store. Ground beef from Rancho San Julian, sweet corn, navel oranges, peaches and small chicken eggs while they last. We’re currently working on a big strawberry jam project so we’ve reduced the price of the Ojai Jellies to make room for our incoming jam. We still have lots of avocados, local olive oil, bone broth and more in our store. Place your order before midnight tonight to have it included in with your share this week. If there’s anything else you’d like to see in the store please don’t hesitate to let me know.

Be good to each other.

CSA Contains:
GREEN ZUCCHINI
CARROT
STRAWBERRIES
BROCCOLI
FRESH POTATOES
ENGLISH CUCUMBERS
RED TOMATOES
RED CHERRY TOMATOES
RED LEAF LETTUCE
GREEN BELL PEPPER
BIG BOX ADD: CARROT, LACINATO KALE, GREEN BEANS, SALAD MIX, CHERRY TOMATOES

JUST the BASICS:
CARROT
STRAWBERRIES
BROCCOLI
FRESH POTATOES
RED CHERRY TOMATOES
RED LEAF LETTUCE

JUICE FEAST:
CARROTS
STRAWBERRIES
HASS AVOCADOS
ENGLISH CUCUMBERS
GREEN BELL PEPPERS
LACINATO KALE
RED BEETS
ITALIAN PARSLEY
EUREKA LEMONS
one more tbd

FRUIT EXPANSION: TBD
LETTUCE of the WEEK: ROMAINE

Thai Green Curry with Gingery Chicken & Vegetables

(Vegan and other swaps included on website)
Ingredients:
1 pound boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
4 cloves garlic, finely chopped or grated
1 1-inch piece fresh ginger, grated (about 1 tablespoon grated)
1 small head broccoli, cut into bite-sized florets
1 large sweet potato, diced into ½-inch cubes
1 large yellow onion, thinly sliced
1 large bell pepper, deseeded & thinly sliced
3 tablespoons melted coconut oil, divided
1 4-ounce can Thai-style green curry paste
1 14-ounce can light coconut milk
1 14-ounce can full-fat coconut milk
6 ounces baby spinach or greens of choice
1–2 large, juicy limes, juiced
kosher salt & ground black pepper, to season
(Find the full recipe and inspiration here at Plays Well with Butter)

Long Weekend Grilled Salad

Ingredients:
Salad:
3 bell peppers (any colour)
2 zucchinis, sliced in half lengthwise
6 ears of corn, husk removed
1.5-2 cups cooked black beans (or one 15oz can)
1/2 cup uncooked wheatberries (optional)
Dressing:
3 tbsp extra virgin olive oil
1/4 cup fresh lime juice (2 limes) I’m sure lemon works too
2 tbsp balsamic vinegar
2 small garlic cloves, minced
2 tbsp minced fresh cilantro (or herb of choice)
1 tsp maple syrup (or other sweetener)
1 tsp Dijon mustard
Salt/Herbamare & Pepper, to taste
(Find the full recipe and directions here at Oh Shel Glows)

Garlic Teriyaki Tempeh and Broccoli

Ingredients:
⅛ cup olive or avocado oil used as needed
8 oz package of tempeh cut into ¼ inch strips
¼ cup nutritional yeast flakes
½ pound of fresh broccoli chopped into bite-size florets
4 garlic cloves minced
cooked rice quinoa or cauliflower rice for serving
chopped scallions and sesame seeds for garnish
Teriyaki Sauce:
1 Tablespoon olive or avocado oil
¼ cup low sodium tamari or soy sauce see note**
½ Tablespoon maple syrup
2 cloves of garlic minced
½ teaspoon fresh ginger grated or minced
(Find the full recipe and directions here at Eating Bird Food)

Best Home Fries

Ingredients:
5-6 ( about 6 cups) medium red potatoes, peeled and cubed, about 3/4 to 1 inch cubes.
2-3 tbsps of oil or use cooking spray
1 small onion,(Optional) chopped into 1 inch bite size pieces ( not to small or they will burn)
1 bell pepper, ( Optional) chopped into 1 inch bite size pieces (not to small or they will burn)
SEASONING MIX:
1 tsp seasoning salt
1 tsp granulated garlic
1/2 tsp paprika
1/2 tsp black pepper
1/2 tsp onion powder
1/2 tsp Italian seasoning
1/2 tsp chili powder
(Find the full recipe and directions here at The Cheeky Chickpea)

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