Week of February 3

Published on

February 3, 2025

My dear Community,

Happy February! We’re pushing through some of the toughest weeks of the year for farming, but luckily we live on the Central Coast, where we can keep growing and harvesting, albeit more slowly.

Great news for the earth and our farm- we’re heading into a rain pattern. Good all around, but tough on the tangerines at Glen Annie Organics. We hope they make it, but be sure to enjoy them this week as they’re already winding down for the season anyways.

If you're not familiar with Get Hooked Seafood, it's a CSF (Community Supported Fishery) connecting you with fresh, local sustainable seafood. We’re big fans of what they do and we've teamed up to offer our CSA members $20 off to check out their program. Just enter SOMETHINGGOOD20 at checkout when you sign up at Get Hooked Seafood. And if you live in the Santa Ynez Valley you can even pick up your fish at our Buellton farm! You’re going to love the diverse, fresh, sustainably sourced, mostly from our channel seafood.

You likely saw the headlines about the FDA removing Red #3 from our food system—like they’re doing us all a big favor. But honestly to me, it feels more like sleight of hand. Look over here at this one banned dye, so you don’t notice all the other harmful dyes and chemicals still allowed. This is just another reason why our CSA exists—because we know that real food doesn’t need labels, additives, to be heavily processed or industry approved. Thank you for being part of this grassroots food movement. We’re a community that says NO to big corporations dictating our health and instead, we take the reins as the CEOs of our own well-being.

Be good to each other.

Carolyn

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CSA Contains:

CARROTS

SATSUMA TANGERINES from GLENN ANNIE ORGANICS

GREEN LEAF LETTUCE

BUNCHED SPINACH

BROCCOLI from COKE FARM

LACINATO KALE

YELLOW ONIONS

GOLDEN ACORN SQUASH

RADISHES

FUJI APPLES from FIRST FRUITS

BIG BOX ADD: CARROTS, RED LEAF LETTUCE, GARNET YAMS, FUJI APPLES, more SPINACH

JUST the BASICS:

CARROTS

GREEN LEAF LETTUCE

BROCCOLI

TANGERINES

LACINATO KALE

CAULIFLOWER

JUICE FEAST:

ROMAINE LETTUCE

FUJI APPLES

LACINATO KALE

FENNEL

ITALIAN PARSLEY

BUNCHED SPINACH

CARROTS

GREEN CABBAGE

RED BEETS

FRUIT EXPANSION: TANGERINES and FUJI APPLES

LETTUCE of the WEEK: RED LEAF

MUSHROOM MIX: from WOLFE FARMS

Best Ever Paleo Kale Salad

Ingredients:

1 large red onion very thinly sliced

3/4 cup apple cider vinegar

1/4 cup water

1 tablespoon pure maple syrup

1 teaspoon salt

Salad:

3/4 cup slivered almonds

1 bunch kale finely chopped

1 teaspoon olive oil + dash sea salt

1 apple thinly sliced or julienned (I used honey crisp)

1/2 cup dried cranberries fruit sweetened

1 avocado peeled and diced

1/2 cup vegan parmesan cheese optional

(+ chopped broccoli raw or lightly steamed)

Dressing:

1/3 cup olive oil

2 1/2 tablespoons fresh lemon juice

1/2 tablespoon dijon mustard

2 teaspoons pure maple syrup

Sea salt and black pepper to taste

Find the full recipe and inspiration here at Paleo Running Momma

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Roasted Carrot Spinach Salad

Ingredients:

1 bunch carrots

1 tablespoon avocado oil

1 pinch sea salt to taste

1/3 cup raw pumpkin seeds

5 ounces baby spinach

1/3 cup feta cheese crumbles

Lemon Herb Dressing:

1/3 cup avocado oil

1/4 cup lemon juice

2 tablespoons fresh parsley

1/8 tsp sea salt

Find the full recipe and inspiration here at The Roasted Root

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Paleo Cauliflower Fried Rice

Ingredients:

1 large head of cauliflower (about 12 ounces of riced cauliflower)

3 teaspoons avocado oil (divided)

4 green onions (chopped – white and green parts separated)

4 cloves garlic (minced)

1 tablespoon finely minced ginger

2 large carrots (diced small)

¼ cup coco aminos (can use soy sauce if not paleo)

½ teaspoon chili flakes

1 cup frozen peas

1 teaspoon sesame oil

3 large eggs (whisked)

¼ cup roasted cashews (chopped)

1 tablespoon toasted sesame seeds

Sea salt (to taste)

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Find the full recipe and inspiration here on The Endless Meal

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"Smashed" Radish Recipe

Ingredients:

16 oz. Red Radishes

2 tbsp. Olive Oil

1 tsp. Salt

1 tsp. Pepper

2 tsp. Garlic Powder

1 sprig of Fresh Rosemary minced

1/2 cup Fresh Grated Parmesan Cheese

Find the full recipe and inspiration here at Bon Appeteach

Broccoli Sweet Potato Bowl

Ingredients:

For the Bowls

1 cup grain of choice, rinsed (I used farro but quinoa works too)

1 14 ounce can chickpeas,, drained and rinsed (garbanzo beans)

2 tablespoons olive oil, divided

1/2 teaspoon ground cumin

1/2 teaspoon turmeric

1/2 teaspoon garlic powder

1/2 teaspoon of fine sea salt

1/4 teaspoon black pepper

1 small red onion, sliced into wedges

1 small head broccoli, cut into medium florets

1 small-medium sweet potato, cut into 1" cubes

1 cup chopped kale, massaged with olive oil

Ginger Tahini Dressing

¼ cup tahini, or sub sunflower seed butter, or a nut butter – see notes in post

2 tablespoons freshly squeezed lemon juice

1.5 tablespoons coconut aminos

1 medium clove garlic

1 " cube fresh ginger, peeled and chopped (or ½ tablespoon ginger paste)

sea salt, to taste (test first then add as you'd like)

2-3 tablespoons water, to thin as desired

(Id add in a TBSP of maple syrup as well)

Find the full recipe and directions here at Fitten Mitten Kitchen

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