Week of February 28th
My dear Community,
I'm watching spears of asparagus slowly push through the dirt and the chickens are beginning to pick up the pace of laying. Sure signs spring is right around the corner. In the meantime we are still in the midst of our California winter. That means soggy fields and not a lot of opportunity for much diversity. Until those strawberries start coming in I'm getting real with the brassicas in my life.
I love how our CSA program has become a cornerstone of accessibility to fresh, organic produce in our community in addition to the farmers markets. By offering convenient access to locally grown fruits and veggies, we get to ensure that everyone has nutritious options. Fostering a direct connection between our farm family and the community not only supports people working in the community, but also supports sustainable agricultural practices and reduces the footprint associated with food transportation and excessive packaging. Thanks for being a part of our mission to strengthen our local food systems.
Be good to each other.
*CSA Contents are now organized by what things should be consumed first to what till last the longest in your fridge
CSA Contains:
LACINATO KALE
RED LEAF LETTUCE
ITALIAN PARSLEY
BUNCHED SPINACH
BLUEBERRIES from HOMEGROWN ORGANICS
BROCCOLI
BRUSSELS SPROUTS
RED CABBAGE
CARROTS
SWEET POTATOES
BIG BOX ADD: CARROTS, ROMAINE LETTUCE, BRUSSELS SPROUTS, RED ONIONS, HASS AVOCADOS grown in GOLETA
JUST the BASICS:
CARROTS
RED LEAF LETTUCE
BLUEBERRIES
BROCCOLI
BRUSSELS SPROUTS
LACINATO KALE
JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
FUJI APPLES
FENNEL
LACINATO KALE
CELERY
ITALIAN PARSLEY
BUNCHED SPINACH
RED CABBAGE
FRUIT EXPANSION: BLUEBERRIES from HOMEGROWN ORGANICS + FUJI APPLES from VIVA TIERRA
LETTUCE of the WEEK: ROMAINE
MUSHROOM MIX: CHANTERELLES wild harvested in SY VALLEY
Roasted Balsamic Red Cabbage
Ingredients:
1 whole red cabbage
2 tbsp balsamic vinegar
1 tsp honey
2 tbsp olive oil
2 tsp fennel seeds
1 tsp sea salt
1 1/2 tbsp parsley leaves roughly chopped
(Find the full recipe and inspiration here at Harris Farm)
Mushroom Frittata with Asiago & Kale
(We have chanterelles on sale this week!)
Ingredients:
2 tbsp olive oil
½ lb baby portobello mushrooms, stemmed + sliced ¼”
½ lb shiitake mushrooms, trimmed + quartered
kosher salt
freshly cracked black pepper
2 tbsp butter
1 large shallot, thinly sliced
4 cloves garlic, minced
4 cups thinly sliced tuscan kale
10 eggs
¼ cup whole milk
1 ¼ cup grated asiago cheese, plus extra for topping
2 tbsp chopped fresh parsley
(Find the full recipe and inspiration here at The Original Dish)
Kale Brussels Sprout Salad
Ingredients:
dressing
2 tbsp fresh lemon juice
2 tbsp white balsamic vinegar
1 tbsp dijon mustard
kosher salt
freshly ground pepper
⅔ cup extra virgin olive oil
salad
1 lb brussels sprouts
1 bunch flat leaf kale, washed, patted dry, stems removed and discarded
2 tsp olive oil
¾ cup whole raw almonds
kosher salt
1 ¼ cup coarsely grated pecorino Romano
(Find the full recipe and inspiration here at With Spice)
Cheesy Smashed Broccoli
Ingredients:
1 bunch of broccoli (about 1 ½ pounds) or 16 ounces broccoli florets
1 ½ tablespoons extra-virgin olive oil
Scant ½ teaspoon fine salt, more to taste
½ teaspoon garlic powder
½ teaspoon onion powder
2 ounces (¾ cup) finely grated Parmesan cheese
¼ teaspoon red pepper flakes (optional, for a kick)
Freshly ground black pepper
1 to 2 teaspoons fresh lemon juice, to taste
(Find the full recipe and inspiration here at Cookie and Kate)
15 Minute Keto Garlic Chicken with Broccoli and Spinach
Ingredients:
1 pound chicken breasts, cut into 1'' pieces
2 tablespoons olive oil
1 teaspoon Italian seasoning
1/4 teaspoon crushed pepper, optional
salt and pepper, to taste
3-4 cloves garlic, minced
1/2 cup tomatoes, chopped
2 cups broccoli florets
2 cups baby spinach
1/2 cup shredded cheese, mozzarella, cheddar, parmesan, or favorite melting cheese
4 oz cream cheese
(Find the full recipe and inspiration here at Gimme Delicious)
Roasted Brussels Sprouts and Sweet Potatoes
Ingredients:
4 cups brussels sprouts, trimmed and halved
1 large sweet potato, chopped into 1/2-inch chunks
3 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon ground cumin
Pinch allspice
3/4 teaspoon sea salt, to taste
1/4 cup raw pecans
1/3 cup feta cheese
1/2 cup balsamic vinegar
(Find the full recipe and inspiration here at My Fitness Pal)
Kale Parsley Pesto
Ingredients:
8 cups coarsely chopped kale, no stems (about 4 ounces)
2 cups fresh parsley or basil (about 1 ounce, some stems ok)
1 cup grated Parmesan cheese
1/2 cup toasted pine nuts (i love using pumpkin seeds)
1/2 lemon, juiced
3 cloves garlic
1/2 teaspoon kosher salt
1/2 cup extra virgin olive oil
(Find the full recipe and inspiration here at The Modern Minimalism)