Week of August 19
My dear Community,
This past week marked another spin around the sun for me, and with each passing year, I'm reminded of the passion project that has grown into our beloved farm box subscription program. It's incredible to think back to where it all began—over 13 years ago, when I volunteered to help set this up. Back then, we had just 40 customers, and John had us packing the boxes inside of our fridge! We've come a long way since those early days.
Throughout the years, our mission has always been about more than just providing fresh, locally grown produce. We've had the pleasure of partnering with eight schools, helping to fund their PTA programs while making it easy for families to pick up their kids and their veggies all in one stop. Just yesterday, I had the privilege of connecting with new families at Kellogg Elementary, and it reaffirmed for me why we do what we do. Seeing the excitement and curiosity on the faces of these families, especially the kids as they munched on farm snacks, reminded me of the importance of continuing this service, even when times get tough.
Our farm is currently facing new challenges—stricter government regulations under the guise of "food safety" have unfortunately made it impossible for us to sell our produce in local stores, despite having done so for over a decade. It's frustrating, to say the least, but it also highlights just how vital our CSA program and farmers markets are in keeping our community connected to the farm.
Thank you for being a part of this journey with us. Your support means the world, and together, we can continue to thrive, even in the face of these challenges. Here's to another year of growth, connection, and, of course, delicious, farm-fresh produce!
Be good to each other.
CSA Box Contains:
CUCUMBERS
ZUCCHINI
HEIRLOOM TOMATOES
RED BELL PEPPERS
DELICATA SQUASH
CILANTRO
YELLOW ONIONS
GREEN LEAF LETTUCE
RASPBERRIES or BLACKBERRIES
CARROTS
BIG BOX ADD: RED LEAF LETTUCE, CARROTS, MINI SWEET PEPPERS, STRAWBERRIES, CHERRY TOMATOES
JUST the BASICS:
CARROTS
GREEN LEAF LETTUCE
RASPBERRIES OR BLACKBERRIES
HEIRLOOM TOMATOES
RED BELL PEPPERS
DELICATA SQUASH
JUICE FEAST:
ROMAINE LETTUCE
CILANTRO
LACINATO KALE
STRAWBERRIES
BLACKBERRIES
CARROTS X2
RED BELL PEPPERS
ROMAINE LETTUCE
CUCUMBERS
EUREKA LEMONS
FRUIT EXPANSION: BLACKBERRIES (or RASPBERRIES) + PEACHES
LETTUCE of the WEEK: RED LEAF LETTUCE
MUSHROOM MIX: from WOLFE FARMS
Delicata Squash and Sausage Frittata
Ingredients:
1 delicata squash, sliced in half, seeds removed
8 large eggs, whisked
1/2 lb of sausage links (4-5 small links, or 2 large links)
2 tsp dried thyme
1 1/2 tsp sea salt
1 1/2 tsp dried fennel seed
2 tbl oil or ghee
OPTIONAL: fresh thyme for garnish
Find the full recipe and inspiration here at Pretend it's a Donut
Unstuffed Pepper Skillet
Ingredients:
1 red bell pepper, diced
1/2 onion, diced
2 cloves garlic, minced
1/4 cup cherry tomatoes, quartered
1/4 pound lean ground turkey
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon paprika
3/4 teaspoon oregano
1/2 cup cooked brown rice
2 teaspoons olive oil
1/4 cup shredded cheddar cheese
1 teaspoon fresh lime juice
Chopped cilantro for garnish!
Find the full recipe and inspiration here at The Garlic Diaries
Paleo Peach Pie Crumb Bars
Ingredients:
Shortbread
2 cups almond flour
2 tablespoons coconut flour
½ teaspoon salt
⅓ cup maple syrup
⅓ cup melted coconut oil
1 teaspoon vanilla
Peach Filling
2 cups chopped peaches (10 oz bag)
¼ cup maple syrup
¼ teaspoon salt
1 teaspoon cinnamon
1 tablespoon arrowroot powder
1 teaspoon vanilla
Crumb Topping
¼ shortbread leftover from the crust
2 tablespoons chopped pecans
Glaze (optional)
¼ cup coconut butter
2 tablespoons maple syrup
1 teaspoon vanilla
2-4 tablespoons almond milk
(I'd add raspberries or blackberries too!)
Find the full ingredients and inspiration here at Real Food with Jessica
Chopped Chicken Salad with Homemade Ranch
Ingredients:
To Make Cashew Cream:
1/2 cup raw cashews soaked and blended with 1/2 cup water
Ranch Dressing Ingredients:
1 cup light olive oil or avocado oil
2 large eggs the second is back up (both eggs need to be room temp, very important!)
Juice of half a lemon room temp
1/2 cup cashew cream or coconut milk (If you aren't on W30 you could use buttermilk)
tap here
2 tablespoons cilantro chopped
2 tablespoons chives chopped
3/4 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 1/4 teaspoon onion powder
1 1/4 teaspoon garlic powder
The Salad:
1 smallish head romaine lettuce chopped finely
1 medium tomato. diced small
1/2 a cucumber diced small
1 apple diced small
1 avocado diced small
1/2 cup walnuts chopped
2 cups rotisserie chicken or leftover roasted chicken
Find the full recipe and inspiration here at The Organic Kitchen
Mexican Inspired Roasted Zucchini
Ingredients:
3-4 medium zucchini diced
2 tablespoons extra-virgin olive oil
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper
kosher salt to taste
black pepper to taste
4 oz. cotija cheese crumbled
juice of 1 lime
2 tablespoons fresh cilantro chopped