Week of February 7th

My dear Community,

What a wild ride of a storm we had yesterday. In Buellton, the rains didn't seem as bad as the winds. We definitely had some flooding and a lot of trees came down, including a big one on top of my house. Luckily it landed just right and didn't actually break through anything. The people in Goleta however, didn't fare as well. The grace and force of mother nature in two instances. Giving thanks that the sun is expected to peek out on Wednesday, giving us a little relief while we make you this week's box.

We still have a few more tomatoes to put in the boxes. This has been the longest crop of tomatoes I've ever seen. I've been roasting them for soup, slicing them on avocado toast and topping salads with them. We've loaded this box with all sorts of good reasons to turn on your oven. I steamed cauliflower last week and blitzed it with some butter and cheese for a mash. I'll include the recipe below. It was so delicious. 

We are in the heart of winter crops. Everything is growing extremely slowly and probably stopped the past few days. When fields get logged with water there's no oxygen in the soil and the plants can't grow. But I heard that the seeds of spring are being planted, literally, at least with zucchini for now.

Be good to each other.

CSA Contains:
CARROTS
WHITE CAULIFLOWER
RED TOMATOES
MOUNTAIN MAGIC TOMATOES
BUTTERNUT SQUASH
RED MUSTARD
GARNET YAMS
RED LEAF LETTUCE
CILANTRO
FUJI APPLES from VIVA TIERRA
BIG BOX ADD: BROCCOLI, CARROTS, ROMAINE LETTUCE, BRUSSELS SPROUTS X2

JUST the BASICS:
RED LEAF LETTUCE
CARROTS
WHITE CAULIFLOWER
RED TOMATOES
FUJI APPLES
GARNET YAMS

JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
GRANNY SMITH APPLES
LACINATO KALE
CELERY
CILANTRO
GREEN CABBAGE
BUNCHED SPINACH
EUREKA LEMONS
FENNEL

FRUIT EXPANSION: FUJI APPLES & PIXIE TANGERINES
LETTUCE of the WEEK: ROMAINE
MUSHROOM MIX: CHANTERELLE MUSHROOMS WILD HARVESTED in SY VALLEY

Cauliflower Fried Rice with Kale

Ingredients:
1 medium-sized head of cauliflower
1 tablespoon coconut oil
1 tablespoon sesame oil
2 large carrots, shredded
1 head curly kale, sliced and stems removed
¼ cup cilantro, chopped
2 green onions, thinly sliced
1-2 tablespoons gluten-free soy sauce or tamari
1 tablespoon sesame seeds
sea salt to taste
¼ teaspoon crushed red pepper flakes
(Find the full recipe and inspiration here at Elise Museles)

Cauliflower Alfredo Scalloped Sweet Potatoes

Ingredients:
4 Cups Reduced-sodium vegetable broth
4 Cups Water
10 Cups Cauliflower cut into florets (about 2 lbs cut)
2 Tbsp Avocado Oil
2 Cups Onion chopped into 1 inch pieces
3 Tbsp Garlic minced
3/4 Cup Unsweetened almond milk
1 1/2 – 2 tsp Sea salt to taste*
Pepper to taste (be generous)
2 Lbs Sweet potato peeled and sliced about 1/8 inch thin** (read notes)
Parsley for garnish
(Find the full recipe and inspiration here at Food Faith Fitness)

Cauliflower Mashed Potatoes

Ingredients:
6 cups cauliflower florets about 24 ounces or 1 large head
2 cloves garlic smashed and peeled
3/4 teaspoon kosher salt divided
2 tablespoons unsalted butter
1/4 cup full-fat Greek yogurt or sour cream
2 tablespoons nonfat milk or milk of choice, plus additional as needed
1/4 cup finely grated Parmesan cheese
1/4 teaspoon freshly ground black pepper
Chopped fresh chives optional for serving
(Find the full recipe and inspiration here at Well Plated)

Creamy Sweet Potato and Greens Soup

Ingredients:
1 yellow onion, diced
3 cloves garlic, minced
2 pounds sweet potatoes
2 tbs extra virgin olive oil
1/4 cup cup tomato paste
1/4 cup tahini, cashew butter, or creamy almond butter
1 tsp ground turmeric
1 tsp ground cumin
4 cups vegetable broth
1-1/2 cups filtered water
1/2 tsp sea salt
4 cups mustard greens
1/2 cup toasted pumpkin seeds for garnish
Mild harissa (optional) or a seasoned olive oil, such as garlic or basil
(Find the full recipe and inspiration here at Wicked Spatula)

Sauteed Garlic Mustard Greens with a Poached Egg

Ingredients:
4 cup mustard greens, rinsed, very roughly chopped with center rib removed
1 garlic clove, peeled and finely minced or passed through a garlic press
2 tsp olive oil
2 eggs
1/2 avocado, diced
1/2 sweet potato
1 ounce Parmesan, grated
Salt, pepper and red pepper flakes to taste
Water for steaming
(Find the full recipe and inspiration here at Jamie Geller)

Butternut Squash Chicken Chili

Ingredients:
1.5 lbs boneless skinless chicken breasts cooked and shredded*
2 Tbsp ghee or avocado oil
1 medium butternut squash cut into 3/4” cubes (about 4 cups)
Sea salt and black pepper
1 small yellow onion diced
4 cloves garlic minced
2 Tbsp fresh jalapeños finely chopped
2 tsp cumin
1 tsp oregano
3/4 tsp chili powder
1/4 tsp chipotle chili powder
4 oz can diced green chiles
3 cups chicken bone broth
1 tbsp fresh minced cilantro
1 tbsp fresh lime juice
2 tbsp nutritional yeast optional
Sea salt and black pepper to taste
Garnish: “sour cream” coconut cream see notes** avocado slices, cilantro
(Find the full recipe and inspiration here at Paleo Running Momma)