Week of October 7
My dear Community,
As we move into the fall season, new crops are starting to peek through the soil, so I wanted to share some delicious updates on what’s coming your way. Napa cabbage, perfect for those crunchy slaws and kimchi, and the first heads of broccoli and cauliflower are on the horizon. We’ve also planted some spinach with fingers crossed that the cooler weather holds, keeping the bugs at bay so we can enjoy it before they do!
Many of you have been asking about Sydney, our dedicated sourdough baker at the heart of San Julian Ranch. If you missed our last newsletter, she had a fall and dislocated her shoulder, tearing her rotator cuff in the process. But we have some good news! Her injury wasn’t quite as severe as initially feared and she won't need surgery. Sydney is on the road to recovery and even managed to bake two loaves this weekend—sling and all! With her husband’s help, we’re hopeful they’ll be back up and running by the end of the month. Thank you for your patience and support during this time.
An important update about our meat offerings: after careful consideration, we’ve decided to discontinue selling meat through our CSA store. The logistics—packaging, ice packs, and ensuring it reaches your fridge safely—proved to be too much. We highly recommend Diamond Black Meats for the most delicious, grass-fed, locally grazed beef around. Visit their website to stock up, and you’ll be supporting another local gem.We’re committed to continuing to bring you the best of what our farm has to offer, even in the face of increasing challenges. As government regulations under the guise of “food safety” continue to tighten, it’s becoming harder to do what we’ve done for over 20 years—providing fresh, local food to our community.
It’s only through the support of farmers markets and our CSA program that we can keep moving forward, and we couldn’t do it without you. Your support means the world to us, and every box that comes your way each week is packed with so much gratitude and love.
Thank you for being part of our CSA farm family. Here’s to enjoying the season’s bounty together!
Be good to each other.
CSA Contains:
CARROTS
MOUNTAIN MAGICS TOMATOES
GREEN ZUCCHINI
GREEN LEAF LETTUCE
RED BELL PEPPERS
GREEN CURLY KALE
LEEKS
FUJI APPLES from our ORCHARD
FENNEL
ARUGULA
BIG BOX ADD: CARROTS, RED LEAF LETTUCE, CUCUMBERS, GARNET YAMS, YELLOW CHERRY TOMATOES
JUST the BASICS:
CARROTS
GREEN LEAF LETTUCE
FUJI APPLES
CURLY KALE
GREEN ZUCCHINI
MOUNTAIN MAGIC TOMATOES
JUICE FEAST:
ROMAINE LETTUCE
APPLES X2
GREEN CURLY KALE
CARROTS X2
ITALIAN PARSLEY
FENNEL
CUCUMBERS
FRUIT EXPANSION: APPLES + FIGS from MAYWOOD FARMS
LETTUCE of the WEEK: RED LEAF
MUSHROOM MIX: from WOLFE FARMS
Arugula Apple Salad
Ingredients:
Ingredients:
5 ounces baby arugula
1/4 cup extra virgin olive oil
2 tablespoons apple cider vinegar
2 teaspoons honey
kosher salt and freshly ground black pepper to taste
1 small apple your favorite variety, cored and thinly sliced
2 ounces soft goat cheese crumbled
1 ounce pecans toasted if desired and coarsely chopped
Find the full recipe and inspiration here at Pinch and Swirl
Zucchini Bread Oatmeal
Ingredients:
For the oatmeal:
1 (14-ounce/400 mL) can light coconut milk
2/3 cup (66 g) gluten-free rolled oats*
1 cup (125 g) packed finely grated zucchini (1 medium)**
2 tablespoons (20 g) chia seeds
1/2 to 1 teaspoon cinnamon, to taste
1/4 teaspoon freshly grated nutmeg or a dash of ground nutmeg
1 1/2 tablespoons (22.5 mL) pure maple syrup or 1 large ripe banana, mashed
Small pinch fine sea salt
1 teaspoon pure vanilla extract
Topping suggestions:
Chopped pecans
Raisins or chopped pitted dates
Pat of coconut oil or vegan butter
Pure maple syrup or coconut sugar
Cinnamon
Shaved dark chocolate
Find the full recipe an inspiration here at Oh She Glows
Chocolate Zucchini Smoothie
Ingredients:
1 small zucchini, cubed (about 1 cup) <-- chop and freeze beforehand for smooth, thick textured
1 banana, sliced and frozen <-- sub for half an avo + scoop of protein powder to cut the sugar
2 tablespoons nut butter
1 ½ tablespoons cacao powder <-- (raw cacao is best)
1 tablespoon ground flaxseed
1 cup (240 g) almond milk
Find the full recipe and inspiration here at Zucchini Zone
Caramelized Fennel, Leek & Onion Gratin
Ingredients:
2 tbsp olive oil/coconut oil
3 leeks thinly sliced
2 white onions thinly sliced
2 small fennel thinly sliced
2 cloves garlic crushed
1/4 tsp salt
1/2 cup cashews soaked in boiling water for 10 minutes
3/4 cup almond milk
1 tbsp dijon mustard
1/2 tsp pepper
2 tbsp nutritional yeast (sub for 1/4 cup parmesan if on SCD)
1 cup vegetable/chicken stock
1 tsp fresh thyme
Find the full recipe and inspiration here at Every Last Bite
Chopped Kale Salad
Ingredients:
1/2 cup olive oil
2 Tbsp fresh lemon juice
2 Tbsp apple cider vinegar
2 Tbsp real maple syrup
1 1/2 tsp dijon mustard
Salt and freshly ground black pepper, to taste
1 lb. curly kale (about 2 large bunches)
1 large (9 oz.) apple, recommend gala, julienned
2 medium carrots, shredded (1 cup)
3/4 cup unsalted slivered almonds, toasted
3/4 cup (3 oz.) shredded sharp white cheddar cheese
1/3 cup sliced red onion, slice very thin
Find the full recipe and inspiration here at Cooking Classy
Roasted Red Pepper Soup
Ingredients:
2 medium red bell peppers
1 Tablespoon light olive oil
1 ½ to 1 ⅔ cup diced onion or shallot
2 teaspoons minced garlic
13.6 ounce can light coconut milk
2 ½ to 3 cups chicken broth or vegetable broth (adjust to desired thickness)
2 Tablespoons tapioca starch or cornstarch
½ to 1 teaspoon red pepper flakes, to taste
¼ to ½ teaspoon cayenne pepper, to taste
¼ teaspoon cumin
¼ teaspoon smoked paprika (optional)
½ teaspoon kosher salt or fine sea salt
¼ teaspoon coarse ground black pepper
1 cup crushed canned tomatoes, drained
Optional Bisque topping (from original recipe) – 6 to 8 ounces medium raw shrimp, peeled and deveined, tail off (see notes)
Garnish – fresh chopped parsley or cilantro. Grated Parmesan, optional. Omit to keep dairy free.