Week of April 10th

My dear Community,

I want to talk gut health. Did you know that the state of your gut can impact not only your physical well-being but also your mental health? When I think about hormone imbalance, auto immune health and many other whole body topics, everything points to the foundation of gut health. Having a diverse and thriving microbiome is a strong foundation for your overall health.

When I wander grocery store aisles, I find myself gravitating towards the same familiar foods week after week. Do you? That's why I'm so passionate about the diversity our CSA program offers. It's not just about providing you with seasonal, locally grown produce—it's about expanding your culinary horizons and nourishing your body in new and exciting ways.

With over 75 different varieties of organic fruits and veggies available throughout the year, our CSA subscription ensures a wide range of nutrients, flavors and colors with every box. From vibrant summer tomatoes to hearty winter squashes and everything in between, each week is packed with goodness that supports your gut health and overall well-being.

Let's embrace diversity in our diets and commit to prioritizing gut health together. Plus, trying new foods can be a fun and delicious adventure! Who knows, you might discover a new favorite vegetable or recipe that becomes a staple in your kitchen. Here's to vibrant health and culinary exploration!

Be good to each other.

CSA Contains:
CARROTS
GREEN ASPARAGUS from DURST FARMS
BLUEBERRIES from HOMEGROWN ORGANICS
ITALIAN PARSLEY
GREEN CABBAGE
RED BEETS
GREEN LEAF LETTUCE
LACINATO KALE
BROCCOLI from CAPAY ORGANICS
GREEN GARLIC
BIG BOX ADD: RED BUTTER LETTUCE, CARROTS, ASPARAGUS, BLUEBERRIES, HASS AVOCADOS

JUST the BASICS:
GREEN LEAF LETTUCE
RED BEETS
CARROTS
BLUEBERRIES
ASPARAGUS
LACINATO KALE

JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
FUJI APPLE
GREEN CABBAGE
BUNCHED SPINACH
EUREKA LEMONS
RED BEETS
BLUEBERRIES
LACINATO KALE
CILANTRO

FRUIT EXPANSION: BLUEBERRIES x2
LETTUCE of the WEEK: RED BUTTER
MUSHROOM MIX: SHIITAKE + OYSTERS from WOLFE FARMS

Chicken Kale Waldorf Salad with Avocado & Goat Cheese

Ingredients:
1 bunch kale (about 6-8 cups)
1 granny smith apple, chopped
1/2 cup seedless red grapes, halved
1/4 cup dried cranberries
1/4 cup crumbled goat cheese
1/2 medium ripe avocado, diced or sliced
2 leftover grilled chicken breasts (8 oz), diced into cubes
1/4 cup walnuts halves (1 oz)
For the dressing:
2 tablespoon extra virgin olive oil
2 tablespoons balsamic vinegar
1 garlic clove, minced
1 teaspoon dijon mustard
Salt and pepper, to taste
(Find the full recipe and inspiration here at Ambitious Kitchen)

Vegan Cabbage Steaks with Tahini Sauce

Ingredients:
1 small head cabbage cut into 1 inch steaks
1 clove garlic
1 tablespoon extra virgin olive oil
salt/pepper to taste
4 tablespoons tahini
2 tablespoons dijon mustard (omit for Whole30, Paleo or Vegan)
1 tablespoon lime juice
salt/pepper to taste
6 tablespoons coconut milk
1 tablespoon extra virgin olive oil
for garnish: sesame seeds and diced chili peppers optional
(Find the full recipe and inspiration here at Avocado Pesto)

Vegan Paleo Broccoli Cashew Salad

Ingredients:
3/4 Cup Roasted, Salted Cashews soaked in water overnight
5 1/2 Tbsp Water
1 Tbsp Apple Cider Vinegar
4 tsp Yellow curry powder
2 1/2 tsp Honey (or agave for vegan)
1/2 tsp Salt
Pinch of pepper
For The Salad:
4 Cups Broccoli, cut into bite-sized pieces

1/2 Cup Cilantro, roughly chopped
1/4 Cup Red onion, diced
1/4 Cup Dried unsweetened cranberries, roughly chopped
2 Slices Cooked Bacon, diced (omit for vegan)
2 Tbsp Sunflower seeds
2 Tbsp Roasted salted Cashews, chopped
(Find the full recipe and inspiration here at Food Faith Fitness)

Fermenting Beets

Ingredients:
Enough beets to fill a quart jar
1 tablespoon of mustard seeds
For the brine: sea salt, kosher salt, or pickling salt (in other words, non-iodized salt), and non-chlorinated water (distilled is fine)
(Find the full recipe and inspiration here at Lady Lees Home)

Vegetarian Borscht

Ingredients:
1 pound beetroot (about 3 medium-sized beets)
2 tablespoons olive oil
1 large onion diced
4 large cloves garlic minced
2 quarts vegetable stock
6 cups thinly chopped red cabbage
4 medium carrots sliced
4 large celery ribs diced
1 starchy potato such as Russet, peeled and diced
3 tablespoon tomato paste
1 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon allspice
3 tablespoons fresh lemon juice or more if desired
3 tablespoons fresh chopped dill plus more for garnish
(Find the full recipe and inspiration here at An Edible Mosaic)

5 Minute Magic Green Sauce

Ingredients:
1 avocado
1 cup packed parsley and cilantro leaves (combined)
1 jalapeno, ribs and seeds removed
2 cloves garlic <-- ok to use 1-2 white parts of green garlic
juice of one lime (or two – get lots of limey goodness in there!)
1/2 cup water
1/2 cup olive oil
1 teaspoon salt
1/2 cup pistachios (you can sub other nuts – see FAQs)
(Find the full recipe and inspiration here at Pinch of Yum)