Week of May 29

Happy Memorial Day! I’m reflecting on the significance of this day – dedicated to honoring the brave men and women who sacrificed their lives for our country. Memorial Day is more than just a long weekend; it’s a moment for us to come together, remember, and express our gratitude.

At Something Good Organics, we believe in the power of community and the importance of nourishing our bodies with wholesome, organic food. This Memorial Day, we want to celebrate life and health while honoring those who made the ultimate sacrifice. Let’s honor the past, celebrate the present, and look forward to a future of health and community.

I’ve curated some special recipes using the fresh produce from your CSA box to help you whether you’re planning a small gathering or just weekly meal planning, these dishes are sure to delight. By choosing to support local, organic farms like ours, you are contributing to a sustainable and resilient community. Your commitment helps us continue to provide fresh, nutritious produce while supporting the environment.

Please read our blog from last week about our CSA program switching over to a better and more user-friendly platform. This transition will happen the third week of June. You don’t have to do anything yet; we’ll reach out with all the details.

We have some especially delicious navel oranges in stock this week. Super sweet and easier to peel.

Be good to each other.

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CSA Contains:

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GREEN ZUCCHINI
CARROTS
STRAWBERRIES
RED BUTTER LETTUCE
BABY SPINACH from JAYLEAF ORGANICS
SWEET SPRING ONIONS
ARUGULA
LACINATO KALE
CILANTRO
GREEN ASPARAGUS from DURST FARMS
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BIG BOX ADD: BLUEBERRIES, SALAD MIX, CARROTS, STRAWBERRIES, ASPARAGUS

JUST THE BASICS:
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GREEN ZUCCHINI
CARROTS
STRAWBERRIES
BABY SPINACH
RED BUTTER
LACINATO KALE

JUICE FEAST:

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CARROTS x2
ROMAINE LETTUCE
CELERY
LACINATO KALE
ENGLISH CUCUMBERS
CILANTRO
FENNEL
BABY SPINACH
STRAWBERRIES

FRUIT EXPANSION: STRAWBERRIESx2
LETTUCE OF THE WEEK: RED BUTTER
MUSHROOM MIX: SHIITAKE + OYSTERS from WOLFE FARMS

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Recipes

Turkey and Spinach Meat Loaf

Ingredients:
1 1/2 Cups Pecans
1 Pound Lean Ground Organic Turkey
1 Package (10 ounce) Frozen Spinach thawed and squeezed dry (sub whole bag of spinach from CSA box + up to two bags)
2 Eggs
1 Tablespoons Extra Virgin Olive Oil
1/2 Small Onion diced
1 Teaspoon Dried Basil
1/4 Teaspoon Sea Salt
1 Pinch Black Pepper
(Find the full recipe and inspiration here at Dr. Mark Hyman)

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Kale Chicken Caesar Salad

Ingredients:
For kale Caesar
2 small bunches of kale, ribs removed and cut into bite sized pieces, about 8 cups
2 teaspoons olive oil
1/4 teaspoon kosher salt
Red onion, cherry tomatoes, and avocado, as desired
Homemade Whole30 Caesar dressing, or a store bought version
Parmesan Cheese (optional)
For the seasoned chicken
2 large boneless skinless chicken breasts
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon black pepper
2 tablespoons avocado oil, ghee, or olive oil for cooking the chicken
(Find the full recipe and inspiration here at Nyssas Kitchen)

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Zucchini Noodles with Chicken, Spinach and Parmesan

Ingredients:
3 boneless skinless chicken breasts
4 tablespoons avocado oil, divided
1 tsp garlic powder
1 tsp dried basil
1 tsp dried parsley
1 tsp dried thyme
1 tsp dried rosemary
salt and pepper, to taste
3 large zucchini, spiralized
2 cloves garlic, minced
4 cups baby spinach
1/4 cup shredded parmesan cheese
(Find the full recipe and inspiration at Down Shiftology)

Pesto Quinoa Salad with Asparagus, Avocado, and Kale

Ingredients:
Kale Pesto
1 cup kale leaves
2 cups fresh basil
1/2 cup walnuts
2 tablespoons nutritional yeast, optional
1/4 teaspoon sea salt, to taste
1 tablespoon cider vinegar
1/2 cup avocado oil, or olive oil
Quinoa Salad:
1 cup quinoa
1 tablespoon olive oil
1 small bunch asparagus, trimmed and chopped
2 cups tightly packed kale leaves, chopped
1 teaspoon lemon zest
1/2 teaspoon sea salt, to taste
1/2 cup kale pesto sauce, recipe above
1/3 cup raw walnuts, roasted and chopped
1 avocado, peeled, pitted and diced
1/4 cup feta cheese crumbles
(Find the full recipe and inspiration here at The Roasted Root)

Mexican Green Rice (Arroz Verde)

Ingredients:
2 cups white jasmine rice
3 cups chicken or vegetable broth
3 tablespoons olive oil
1 ½ cups cilantro
1 cup spinach
1-2 serrano peppers*
1 cup diced white onion
3 cloves garlic
1 teaspoon salt
2 tablespoons lime juice
(Find the full recipe and inspiration here at Eat With Clarity)

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