Week of July 15
My Dear Community,
I want to take a moment to express my deep gratitude for all the firefighters who have spent countless hours keeping our community safe. Their dedication and bravery are truly awe-inspiring. Along highway 154 I lost count of how many fire trucks I saw, each one a symbol of the tireless efforts these heroes put in to protect our homes and loved ones. Thank you, firefighters, for all that you do. I know you’re part of our CSA community. Your bravery and dedication are deeply appreciated, and we are endlessly grateful for your service.
*Bread break: next week our bread makers, Sydney and Bruce will be taking the week off to celebrate Bruce's 70th birthday! Grab yourself an extra loaf this week if you need one.
I always think things are going to slow down for the summer. Maybe it’s because the kids are out of school and there’s not such a structured schedule. Interestingly, the more relaxed pace of family life during the summer contrasts with the intensity of farm work as it's one of the busiest times of the year. With the longer days and warmer weather, there's a sense of urgency and excitement in the air. The crops grow rapidly and there’s always something that needs tending- whether it’s watering, weeding, harvesting, or preparing new beds for planting, the to-do list seems never-ending. It’s a time when we quite literally see the fruits of our labor as the fields burst to life with ripe tomatoes, crisp lettuce, sweet corn (now available in our store), and more. The busyness of summer can be overwhelming, but it’s also invigorating. There’s a rhythm to the season that although it took me a minute to embrace, becomes almost comforting and brings its own kind of magic. In the midst of it all, we find moments of peace and gratitude, knowing that the work we do has a positive impact on our community. Thanks for supporting locally grown food - grown with the soil and the future in mind.
Be good to each other.
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CSA Contains:
CARROTS
ENGLISH CUCUMBERS
STRAWBERRIES
BLACKBERRIES
RED LEAF LETTUCE
HEIRLOOM TOMATOES
YELLOW ONIONS
GREEN ZUCCHINI
BASIL
BROCCOLI
BIG BOX ADD: ROMAINE LETTUCE, PABLONO PEPPERS, PURPLE EGGPLANT, CARROTS, BLACKBERRIES
JUST THE BASICS:
CARROTS
RED LEAF LETTUCE
BROCCOLI
STRAWBERRIES
GREEN ZUCCHINI
HEIRLOOM TOMATOES
JUICE FEAST:
ROMAINE LETTUCE
EUREKA LEMONS
STRAWBERRIES
BLACKBERRIES
FUJI APPLES
CARROTS
CUCUMBERS X2
ITALIAN PARSLEY
LACINATO KALE
FRUIT EXPANSION: BLACKBERRIES + STRAWBERRIES
LETTUCE OF THE WEEK: ROMAINE
MUSHROOM MIX: FROM WOLFE FARMS
Paleo Zucchini Bread
![](https://cdn.prod.website-files.com/660b16fa1930f32769677ada/669565367a0f360b93a0ead0_Screenshot%202024-07-15%20at%202.06.32%E2%80%AFPM.png)
Ingredients:
3 medium zucchini, grated (2-2.5 grated cups)
½ teaspoon sea or kosher salt, divided
2 eggs
⅓ c melted coconut oil
1 teaspoon vanilla
1 teaspoon apple cider vinegar
½ c coconut sugar
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 ¾ c almond flour
½ c chopped walnuts
½ c paleo chocolate chips, such as Hu Kitchen
Find the full recipe and inspiration here at Our Salty Kitchen
Mediterranean Couscous Salad
![](https://cdn.prod.website-files.com/660b16fa1930f32769677ada/6695658b03e64148f654eb92_Screenshot%202024-07-15%20at%202.07.50%E2%80%AFPM.png)
(I imagine this would be good with quinoa as well!)
Ingredients:
Salad
1 ½ cup pearl couscous
2 cucumbers Persian, diced
½ cup sun-dried tomatoes diced or julienned
½ cup can chickpeas rinsed/drained
2 tablespoons feta cheese crumbled
2 tablespoons pine nuts toasted
¼ cup parsley chopped
2 tablespoons mint chopped
Dressing
¼ cup extra virgin olive oil
2 tablespoons lemon juice
1 garlic clove crushed
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
Mediterranean Couscous Salad - Feel Good Foodie
Healthy Summer Broccoli Salad
![](https://cdn.prod.website-files.com/660b16fa1930f32769677ada/669565d253410ff1a6aa6fb7_Screenshot%202024-07-15%20at%202.09.05%E2%80%AFPM.png)
Ingredients:
For the salad:
5-6 cups fresh broccoli florets (from 1 head of broccoli), VERY finely chopped
1 ¼ cups fresh blueberries
1 cup shredded or matchstick cut carrots
½ cup chopped dried turkish apricots (look for no sulfur added) or sub dried cherries/cranberries
⅓ cup finely diced red onion
½ cup finely chopped fresh cilantro
¼ cup finely chopped flat leaf parsley
½ cup toasted sliced almonds*
¼ cup roasted sunflower seeds
For the dressing:
3 tablespoons drippy tahini
½ lemon, juiced (about 2 tablespoons fresh lemon juice)
2-3 tablespoons warm water, to thin dressing
½ tablespoon pure maple syrup
1 garlic clove, minced
¼ teaspoon salt, plus more to taste
Freshly ground black pepper
Find the full recipe and inspiration here at Ambitious Kitchen
Garlic Butter Chicken with Zucchini and Corn - One-Pan, 30-Minute Meal
![](https://cdn.prod.website-files.com/660b16fa1930f32769677ada/669565ffa3fec56f4fd60b48_Garlic-Butter-Chicken-with-Zucchini-and-Corn-recipe-1-500x500.jpg)
Ingredients:
2 tablespoons olive oil
2 zucchini medium, sliced
salt and pepper to taste
1.5 cups corn kernels cooked (about 3 corn ears - corn on the cob)
Garlic Butter Chicken
1 lb chicken breasts skinless, boneless, sliced
½ teaspoon smoked paprika or more
½ teaspoon chili powder or more
¼ teaspoon salt or to taste
black pepper freshly ground, to taste
2 tablespoons olive oil
5 cloves garlic minced
2 tablespoons freshly squeezed lime juice or more
4 tablespoons butter divided
Garnish
½ cup fresh cilantro chopped
Find the full recipe and inspiration here at Julias Album
Chicken and Broccoli Skillet Bake
![](https://cdn.prod.website-files.com/660b16fa1930f32769677ada/6695663672fecb426717d9b8_Screenshot%202024-07-15%20at%202.10.53%E2%80%AFPM.png)
Ingredients:
3 tablespoons olive oil
1 pound boneless chicken diced
salt + pepper to taste
2 in large broccoli heads florets removed, stems spiralized noodles
2 cloves garlic minced or grated
1/2 cup diced white onion
1/2 cup low-sodium chicken broth
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
1/4 teaspoon onion powder
1 cup shredded sharp cheddar cheese
1/2 cup shredded havarti cheese
Find the full recipe and inspiration here at Half Baked Harvest