Week of January 27
My dear Community,
Winter has truly settled in on the farm, bringing cold days and unseasonably dry weather. We were thrilled to see a few drops of rain over the weekend—as very little bit counts—and in the meantime, we're doing our best rain dance, hoping for more.
Where other seasons bring abundant variety, winter invites us to slow down and embrace the bounty of what’s thriving right now. Sweet potatoes and winter squash are winter staples, warming our homes with their comforting presence as we cook meals for ourselves and those we love.
This week, you’ll also find spinach and chard in your shares—two powerhouse greens packed with iron, calcium, and vitamins A and C to keep you strong and nourished. And don’t overlook the humble parsley! Beyond being a garnish, parsley is packed with “farmaceutical” benefits: it’s rich in vitamin K for bone health, vitamin C to boost your immune system, and antioxidants that help fight inflammation. It’s a perfect addition to soups, salads, or even smoothies. Make a batch of chimichurri to top your proteins and roasted vegetables, I love it on eggs too!
We want to thank you for your patience as our beloved bread baker continues to recover. If you’ve been under the weather this season, you know just how slow and deliberate the healing process can be. Remember to take time to rest, nurture ourselves, and enjoy the simple pleasures this season offers.
Wishing you lots of love and light as we move into the week. Thank you for being part of our farm family!
Be good to each other,
Carolyn
CSA Contains:
CARROTS
SATSUMA TANGERINES from GLENN ANNIE ORGANICS
RED LEAF LETTUCE
BUNCHED SPINACH
ITALIAN PARSLEY
BROCCOLI
RED CHARD
GARNET YAMS
BOK CHOI
BUTTERNUT SQUASH
BIG BOX ADD: CARROTS, GREEN LEAF LETTUCE, GREEN CABBAGE, LEEKS, RED BEETS
JUST the BASICS:
CARROTS
RED LEAF LETTUCE
BUNCHED SPINACH
BROCCOLI
SATSUMA TANGERINES
BUTTERNUT SQUASH
JUICE FEAST:
ROMAINE LETTUCE
FUJI APPLES
LACINATO KALE
FENNEL
ITALIAN PARSLEY
BUNCHED SPINACH
CARROTS
GREEN CABBAGE
RED BEETS
FRUIT EXPANSION: TANGERINES --> HOPEFULLY. We might have to change it up due to the rain this past weekend!
LETTUCE of the WEEK: GREEN LEAF
MUSHROOM MIX: from WOLFE FARMS
Chimichurri Sauce Recipe (5 Minutes!)
Ingredients:
1/2 cup Extra virgin olive oil
2 tbsp White wine vinegar
1 1/2 oz Fresh parsley (flat leaf; approximately 3/4 cup)
4 cloves Garlic (minced)
2 tsp Dried oregano
1/2 tsp Sea salt
1/2 tsp Crushed red pepper flakes (start with 1/4 tsp and adjust to taste)
Find the full recipe and inspiration here at Wholesome Yum
Spinach and Mushroom Quinoa
Ingredients:
1 pound mushrooms (white or cremini, sliced thinly)
3 garlic cloves minced
1 tablespoon butter unsalted (omit butter for vegan version)
1 tablespoon olive oil
5 green onions chopped
10 oz spinach fresh
2 cups quinoa cooked
1 tablespoon olive oil optional
salt
Find the full recipe and inspiration here at Julias Album
Paleo Vegan Butternut Squash Pie
Ingredients:
1 small butternut squash (about 3 cups chopped = 2 cups puree)
1 1/2 cup almond flour
1/2 cup and 1/2 tsp coconut flour
1 1/2 tbsp cinnamon
1/2 tsp ginger
optionally: a pinch ground cloves
1/2 tsp nutmeg
5 Tbsp coconut sugar
3 Tbsp coconut cream (top part in a coconut milk can)
4 Tbsp coconut oil
chopped walnuts or pecans (optional)
Find the full recipe and inspiration here at Beauty Bites
Bean-Free Smoky Sweet Potato + Turkey Chili
Ingredients:
1 package organic ground turkey
2 tbsp avocado oil
1 yellow onion, minced and chopped
4 cloves garlic, minced
2-3 chipotle chile peppers in adobo sauce (depends on how spicy you like it)
2 sweet potatoes, peeled and chopped into bitesize pieces
1 red bell pepper, cored and chopped <-- sub carrots for that sweet crunch
1 heaping tbsp chili powder
1 heaping tbsp ground cumin
1 tsp sea salt
1 tsp dried oregano
1 tsp smoked paprika
ground black pepper to taste
1 tbsp tomato paste
1 12 oz can crushed tomatoes (look for brands without any added sugars)
1 cup canned tomato sauce (look for brands without any added sugars
3 cups vegetable broth
4 cups spinach or chard
juice of one lime
Optional toppings: sliced avocado, lactose-free sour cream, sliced jalapeños, cilantro, lime
Find the full recipe and inspiration here at So Fresh n So Green
Crunchy Bacon & Broccoli Salad with Creamy Orange Dressing
Ingredients:
6 cups broccoli florets (approx 1 large head)
200 grams cooked bacon or pancetta roughly chopped
1 small red onion finely chopped
1 carrot shredded
1/4 cup sunflower seeds
Dressing
3 tbsp mayonnaise
1 tsp orange zest
2 tbsp orange juice
1 tsp red wine vinegar
1/2 tsp black pepper
1/4 tsp salt
Find the full recipe and inspiration here at Every Last Bite
The Best Bok Choy Soup
Ingredients
1 tablespoon toasted sesame oil
1 medium yellow onion, diced
4 cloves garlic, minced
4 cups water
2 tablespoons miso paste
3 cubes plant-based bouillon
2 teaspoons fresh ginger, grated
1 tablespoon garlic powder
½ teaspoon sugar
3 large bok choy, (or 6 small) sliced in half or roughly chopped
1 (14-ounce) block tofu, cubed and fried
1 package noodles, your choice (see notes for options), cooked <--I would use cabbage for the noodles - yum
¼ cup green onions, sliced, optional
1 teaspoon red pepper flakes, for garnish, optional