Week of May 22

My dear Community,

I remember when I first started this CSA program 13 years ago, I did everything from an excel spreadsheet. As we grew I switched to a software company called Farmigo which you’re now familiar with for your account.

Farmigo was good for what we needed for a while, but eventually it was bought by a larger company and stopped upgrading and evolving. I’ve been completely frustrated with the user interface and multiple things on the back end. As I began to contemplate switching systems, what solidified my decision is spending years trying to apply for the SNAP program online so we can offer this to lower income families only to have to scrap it for lack of help on Farmigo’s end. So, I’m excited to announce that in June we’re going to transition to a program called Farmhand which has more of the small business feel I started with so many years ago. The company is really enthusiastic to help us and aims to alleviate a lot of the frustration that we’ve all been dealing with- thanks y’all for always being so patient. We’ll make the full transition the second week of June. That includes a new website feel, but I think you’re really going to like it. Just sit back and relax, nothing to do until prompted. I hope with this transition it will be so much easier to manage everything related to your CSA account.

The farm is buzzing with spring energy. Peaches need to be thinned (I keep looking at them and not doing it..haha), the chickens are increasing egg production (hooray!) and the goats are eating weeds as fast as they grow. We have a lot of great stuff in our box – hoping it brings joy and nourishment to your week.

Be good to each other.

P.S. Sorry about the formatting today. My dog chewed through my computer charging cord and I’m winging this from another laptop. I’ll be posting the recipes and fixing the format when my new charger comes. Stay tuned…. (updates below as of Wednesday at 8p)

CSA Contains:

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SUGAR SNAP PEAS
GREEN ZUCCHINI
BLUEBERRIES
STRAWBERRIES
WHITE CAULIFLOWER
BROCCOLI
RED BUTTER LETTUCE
CARROTS
BASIL
GREEN CABBAGE
BIG BOX ADD: SALAD MIX, CARROTS, STRAWBERRIES, SUGAR SNAP PEAS, LACINATO KALE

JUST THE BASICS:
GREEN ZUCCHINI
SUGAR SNAP PEAS
STRAWBERRIES
BROCCOLI
RED BUTTER LETTUCE
CARROTS

JUICE FEAST:
BLUEBERRIES
STRAWBERRIES
ROMAINE LETTUCE
FENNEL
RED BEETS
EUREKA LEMONS
GREEN CABBAGE
LACINATO KALE
ITALIAN PARSLEY
CARROTS

FRUIT EXPANSION: 2x STRAWBERRIES
LETTUCE OF THE WEEK: RED BUTTER
MUSHROOM MIX: from WOLFE FARMS

Paleo Broccoli Casserole Recipe

Ingredients:
30-32 ounces frozen or fresh broccoli florets 7 cups packed
1 head cauliflower or about 6 cups pre-riced cauliflower
1 tablespoon grass-fed butter ghee, or extra-virgin olive oil (for #2: stove-top rice method)
1 1/2 cups 13.6 ounces full-fat canned coconut milk
2 eggs lightly beaten
1/2 cup and 2 tablespoons nutritional yeast divided*
1 teaspoon sea salt
1/4 teaspoon ground black pepper
2 cups pork rinds crushed
(Find the full recipe and inspiration here at Fed and Fit)

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Paleo Zucchini Basil Fritters

Ingredients:
10 cups zucchini, grated (about 4 medium zucchini)
2 teaspoons Celtic sea salt
4 tablespoons fresh basil leaves, coarsely chopped
2 teaspoons minced fresh garlic, (2 cloves)
3 pastured eggs, beaten
1/2 – 1 teaspoon black pepper, to taste
1/4 cup coconut flour
2 tablespoons tapioca flour or coconut flour
2–3 tablespoons coconut oil, ghee or grass-fed cultured butter for cooking
(Find the full recipe and inspiration here at Eat Well Enjoy Life)

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Spring Quinoa Salad with Sesame-Maple Dressing

Ingredients:
Spring Quinoa Salad
1 cup quinoa
1 ¾ cups water
4–6 radishes, trimmed and cut into matchsticks
3 medium carrots, peeled and julienned
1 cup sugar snap peas, trimmed and diced
⅓ cup cilantro leaves, chopped
Sesame-Maple Dressing
2 tablespoons rice vinegar or apple cider vinegar
1 ½ tablespoons pure maple syrup
1 tablespoon toasted sesame oil
1 tablespoon reduced-sodium tamari
(Find the full recipe and inspiration here at Blissful Basil)

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Green Cabbage Salad with Chicken

Ingredients:
FOR THE SALAD
2 bone-in, skin-on chicken breasts
1 ½ teaspoons extra virgin olive oil
2 ½ teaspoons Kosher salt, divided
¾ teaspoon freshly ground black pepper
10 cups thinly sliced cabbage, you can use Savoy, Napa, or regular green cabbage
1 cup julienned carrots
1 cup of sliced green onions (thinly cut along the bias)
¼ cup fresh mint leaves, roughly chopped
¼ cup fresh basil leaves, roughly chopped
¼ cup fresh cilantro leaves, roughly chopped
FOR THE DRESSING
1/2 cup coconut aminos
6 tablespoons compatible almond butter
2 tablespoons fresh orange juice
4 teaspoons rice vinegar
2 garlic cloves, pressed
2 teaspoons compatible hot sauce
(Find the full recipe and inspiration here at No Crumbs Left)

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