Week of September 2
My dear Community,
Happy Labor Day! As we celebrate the value of hard work and dedication today, I find myself reflecting on the principles we uphold on our farm. We believe in honesty, integrity, and the importance of providing real, nourishing food for our community. But I recently stumbled upon a fact that shook me to my core: back in the 1980s, cigarette companies bought out large portions of our food system. These same companies, once dedicated to making cigarettes as addictive as possible, turned their focus to our food, using their expertise to create products designed to keep us hooked. Even more troubling, they did it with cheap, government-subsidized ingredients—paid for by our own tax dollars. The result? Food not only devoid of true nourishment but crafted to be addictive, keeps us coming back for more of what our bodies don’t really need and ultimately undermines our health on every level.
Another reason I’m so passionate about what we offer with our weekly farm box- it’s more than just a collection of fresh produce, it’s a statement. A way to stand up to manipulation of our food system. It’s a chance to reconnect with nature, to nourish our bodies with what they truly need, and to support practices that honor the earth and our health. We are inextricably connected.
As we enjoy the fruits of our labor this Labor Day, let’s also celebrate the opportunity to choose differently—to choose food that loves us back. Thank you for being part of this journey with us and for supporting a food system that values wellness over profit. Supporting your local CSA and farmers markets is a grassroots way to create a new paradigm and make shifts in the right direction.
Be good to each other.
CSA Box Contains:
MOUNTAIN MAGIC TOMATOES
CANTALOUPE
CARROT
GREEN ZUCCHINI
ENGLISH CUCUMBERS
ROMAINE LETTUCE
ITALIAN PARSLEY
YELLOW ONIONS
RED BELL PEPPERS
BROCCOLI
BIG BOX ADD: RED LEAF LETTUCE, CARROTS, STRAWBERRIES, WATERMELON, RED TOMATOES
JUST the BASICS:
CARROTS
ROMAINE LETTUCE
MOUNTAIN MAGIC TOMATOES
BROCCOLI
GREEN ZUCCHINI
CANTALOUPE
JUICE FEAST:
ROMAINE LETTUCE
STRAWBERRIES
CANTALOUPE
CARROTS x2
ITALIAN PARSLEY
LACINATO KALE x2
CUCUMBERS
WATERMELON
FRUIT EXPANSION: BLACKBERRIES + PEACHES
LETTUCE of the WEEK: RED LEAF
MUSHROOM MIX: from WOLFE FARMS
Mediterranean Stuffed Zucchini Boats with Quinoa
Ingredients:
3 zucchini sliced and seeds removed
¼ cup dry quinoa rinsed
½ cup water
½ teaspoon garlic powder
½ teaspoon dried basil
¼ teaspoon oregano
1 cup grape tomatoes sliced
¼ cup red onion diced
½ cup chickpeas drained and rinsed
¼ cup feta cheese or more
2 tablespoon lemon juice
2 tablespoon olive oil
Fresh basil for garnish
Find the full recipe and inspiration here at The Almond Eater
Easy One-Skillet Zucchini Lasagna
Ingredients:
1 pound ground beef or ground turkey (we recommend 93/7)
1 ½ teaspoons Italian seasoning
½ teaspoon fine salt
¼ teaspoon black pepper
Extra-virgin olive oil or avocado oil
2 medium zucchini, cut into ¼-inch round slices, then halved or quartered (4 cups)
2 cups diced mushrooms
1 cup diced yellow onion (1/2 medium onion)
4 garlic cloves, minced
2 cups packed fresh spinach
¼ cup fresh basil leaves, roughly chopped
1 (24-ounce) jar marinara sauce
1 tablespoon balsamic vinegar
1 cup shredded mozzarella cheese, divided
1 cup cottage cheese (full fat)
1/2 cup shredded Parmesan cheese
Fine salt and pepper to taste
Find the full recipe and inspiration here at The Real Food Dietitians
Roasted Broccoli Caesar Salad
Ingredients:
4 to 5 cups broccoli florets
olive oil spray or light drizzle, for roasting
kosher salt and pepper
1 tablespoon unsalted butter
½ cup seasoned panko breadcrumbs
shaved parmesan, for topping
finely grated parmesan, for topping
Greek Yogurt Caesar Dressing
4 garlic cloves, minced
3 tablespoons greek yogurt
2 tablespoons parmesan cheese
1 tablespoon dijon mustard
2 teaspoons red wine vinegar
1 teaspoon anchovy paste
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 lemon, juiced
1/3 cup olive oil
Find the full recipe and inspiration here at How Sweet Eats
Italian Chopped Salad
Ingredients:
1 head of romaine lettuce, about 3-4 cups, finely chopped
1 15 ounce can chickpeas, drained and rinsed
½ cup chopped mozzarella cheese, ¼ inch chunks
3 mini cucumbers, about 1 ½ cups, chopped
1 cup fresh parsley, chopped
½ red onion, finely chopped (about 1 cup)
1 cup cherry tomatoes, chopped
⅓ cup Pepperoncini peppers, drained well and finely chopped
Dried oregano, for serving
Italian Dressing
Find the full recipe and inspiration here at Eating Bird Food
Paleo Zucchini Bread
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 dark chocolate chips
Find the full recipe and inspiration here at Our Salty Kitchen