Week of March 3
My dear Community,
I've taken the opportunity to check out and be in Hawaii this week. I’ll be back on Wednesday to get these boxes to you. I thought I’d be available to write this newsletter but I really want to take my last few minutes here to soak up the vibes. Aloha. 🌺
Be good to each other,
Carolyn Givens
CSA Contains:
CARROTS FROM SUNRISE ORGANICS
PARSLEY
BROCCOLI
WHITE CAULIFLOWER
GARNET YAMS
LACINATO KALE
YELLOW ONIONS
ARUGULA
RED BUTTER LETTUCE
RED CABBAGE
BIG BOX ADD: CARROTS, ROMAINE LETTUCE, RADISHES, ENGLISH PEAS, BUNCHED SPINACH
JUST the BASICS:
CARROTS
RED BUTTER LETTUCE
CAULIFLOWER
PARSLEY
LACINATO KALE
GARNET YAMS
JUICE FEAST:
ROMAINE LETTUCE
ITALIAN PARSLEY
LACINATO KALE
FENNEL
BUNCHED SPINACH
CARROTS
ENGLISH PEAS
RED BEETS
FRUIT EXPANSION: PARSLEY & ENGLISH PEAS
LETTUCE of the WEEK: RED LEAF
MUSHROOM MIX: from WOLFE FARMS
Walnut Parsley Pesto
Ingredients
1 cup shelled walnuts, about 3 1/2 ounces
2 cups chopped parsley, about 1 bunch
1/2 cup grated pecorino or Parmesan cheese
3 cloves garlic, roughly chopped
1/2 teaspoon salt
1/2 cup extra virgin olive oil
Find the full recipe and details here at Simply Recipes
Sautèed Arugula with Red Bell Peppers
Ingredients
1 red bell pepper, chopped
3 cloves garlic, minced
2 tbsp extra virgin olive oil
4 cups loosely pack baby arugula (about 2 to 3 ounces)
1 tsp balsamic vinegar (optional)
salt to taste
pinch red pepper flakes
Find the full recipe and details here at Cooking Chat
Honey Glazed Carrots
Ingredients
2 pounds medium carrots (about 8)
3 cloves garlic
3 tablespoons unsalted butter
1 1/2 tablespoons honey
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 small lemon
Chopped fresh parsley leaves, for garnish (optional)
Find the full recipe and details here at The Kitchn
Garlic Roasted Broccoli
Ingredients
1 large head broccoli, cut into florets
1 tbsp extra virgin olive oil
2 garlic cloves, minced
1 small tomato, chopped
1/4 tsp crushed red pepper
1 tbsp fresh basil, finely chopped
1/4 cup black olives, pitted and diced
2 tbsp toasted pine nuts
3 slices bacon, crumbled and cooked
Juice of 1/2 lemon
Salt and pepper, to taste
Find the full recipe and details here at Paleo Grubs
Creamy Vegan Cauliflower Soup
1 1/2 tablespoons olive oil
1 large yellow onion, finely chopped
4 garlic cloves, roughly chopped
1 medium-large cauliflower, cut into large florets (~750g of florets)
1 cup (140g) raw cashews (Note 1)
8 to 12 fresh thyme sprigs
1 large fresh rosemary sprig
2 (15-ounce/425g) cans of cannellini beans, drained and rinsed (Note 2)
1 bay leaf
4 cups (960 mL) low-sodium vegetable broth
1 cup (240 mL) water (or more vegetable broth)
5 tablespoons nutritional yeast
2 teaspoons kosher salt, plus more to taste (Note 3)
Freshly cracked black pepper to taste
For Finishing (not optional!)
Lemon zest
Crushed red pepper flakes (or Aleppo pepper for mild heat)
Good-quality extra virgin olive oil
Bread for serving (optional)
Find the full recipe and details here at Rainbow Plant Life