Blog

Week of July 8

Published on
July 8, 2024

My dear Community,

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Our hearts go out to anyone affected by the Lake fire that started Friday afternoon near Zaca Lake. I was in Santa Ynez this morning and saw a lot of fire trucks racing by. We are very thankful for our dedicated firefighters that help keep us safe. Although it's pretty smoky in the Santa Ynez Valley, we're continuing to harvest as usual.

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I'm stretching my personal culinary limits by adding eggplant to the boxes this week. It's not one of my favorites, but I preach a variety for gut health so I'm determined to find a good recipe this week. I'm sure some of you are eggplant pros, but I've managed to overcook it into mush or under season it, resulting in a bland dish. However, I've learned that with the right approach, eggplant can be deliciously transformed into a culinary delight.

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Eggplant is packed with nutrients and antioxidants, particularly nasunin found in the peel, which can help protect your cells from damage. It's also a great source of dietary fiber, which is essential for a healthy digestive system. Incorporating eggplant into your diet can be as easy as roasting it with olive oil and your favorite herbs, adding it to a hearty vegetable stew, or even blending it into a smooth and creamy baba ganoush. With its versatile nature, eggplant can be a fantastic addition to a gut-healthy and diverse meal plan. So, let's experiment together and discover new ways to enjoy this nutritious vegetable!

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As the weather gets hotter, the strawberries are starting to decline. That means more blackberries and melons can't be too far away. Enjoy the strawberries while you can. And check out our Instagram as we share the people behind the scenes on our farm who've been working to feed our community for 20+ years.

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Be good to each other.

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NOW HARVESTING

‍‍ITEMS IN THIS WEEK'S FARM BOXES

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CSA CONTAINS

  • CILANTRO
  • PURPLE EGGPLANT
  • CARROT
  • ROMAINE LETTUCE
  • HEIRLOOM TOMATOES
  • GREEN ZUCCHINI
  • PERSIAN CUCUMBERS
  • SWEET SPRING ONIONS
  • STRAWBERRIES
  • GREEN BEANS

BIG BOX ADD: LACINATO KALE, CARROTS, RED LEAF LETTUCE, HASS AVOCADOS

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JUST THE BASICS 

  • CARROTS
  • ROMAINE LETTUCE
  • HEIRLOOM TOMATOES
  • STRAWBERRIES
  • SWEET SPRING ONIONS
  • PERSIAN CUCUMBERS

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FRUIT EXPANSION

STRAWBERRIES X2

LETTUCE of the WEEK: RED LEAF

MUSHROOM MIX: from WOLFE FARMS

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Almond Flour Strawberry Crumble

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PREP TIME: 15 Minutes

‍COOK TIME: 30 minutes

‍SERVINGS: 4 People

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INGREDIENTS:

Strawberry Filling:

  • 4 cups fresh ripe strawberries halved
  • 2 Tbsp tapioca flour
  • 1 Tbsp fresh lemon juice
  • 2 Tbsp pure maple syrup

Grain-Free Crumble Topping:

  • 1 cup finely ground almond flour
  • ½ teaspoon kosher salt
  • 3 Tbsp coconut oil melted*
  • 1 tsp pure vanilla extract optional
  • 3 Tbsp pure maple syrup

Directions

  • Step One: Preheat the oven to 350 degrees Fahrenheit
  • Step Two: In a mixing bowl, toss together the strawberries, tapioca flour, vanilla extract, lemon juice, and maple syrup. Transfer the strawberry filling mixture to an 8” x 8” baking pan.
  • Step Three: Mix together the ingredients for the crumble topping in a mixing bowl. Evenly spread the crumble topping mixture over the strawberries and bake in the oven for 25 to 35 minutes, or until the strawberries are juicy and bubbly and the crispy topping is golden brown.
  • Step Four: Serve this paleo strawberry crumble warm with a scoop of vanilla ice cream!

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‍OTHER RECIPES

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Asian Sesame Cucumber Salad

Ingredients:

  • 2 english or hothouse cucumbers, chilled
  • 2 large carrots
  • 1 tsp. Kosher salt
  • 2 TBSP rice vinegar
  • 1 TBSP fresh lime juice (about half a lime)
  • 2-3 TBSP honey, to taste
  • 1 tsp. Toasted sesame oil
  • pinch of red pepper flakes, to taste
  • ½-1 TBSP toasted sesame seeds (I used white and black, but either would work fine on their own)
  • 1 scallion, sliced
  • 2 TBSP fresh cilantro, chopped (optional)

(Find the full recipe and inspiration here at Will Cook for Friends)

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Savory Eggplant Jerky

Ingredients:

  • 2 large organic eggplants
  • 1 cup organic extra virgin cold pressed olive oil
  • 1 cup organic balsamic vinegar
  • 2 cloves organic garlic, pressed
  • 1 teaspoon sea salt
  • 1 teaspoon cracked black pepper
  • 2 teaspoons organic smoked paprika

(Find the full recipe and inspiration here at Thank Your Body)

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Miso Eggplant

Ingredients:

  • 2 large Eggplant
  • 2 tablespoons olive oil
  • 2 tablespoons white miso paste
  • 2 teaspoons soy sauce
  • 2 cloves garlic minced
  • 1 teaspoon rice vinegar
  • Pinch red pepper flakes
  • 1 teaspoon sesame oil for serving
  • 2 teaspoons sesame seeds for serving
  • Chopped cilantro for serving

(Find the full recipe and inspiration here at Tasting with Tina)

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Greek Green Bean Salad

Ingredients:

  • 1 lb. fresh green beans
  • 1 small sweet white onion, cut in half crosswise, then into slivers the same size as the beans (see notes)
  • 1/2 cup pitted Kalamata Olives, cut in half (see notes)
  • 1 C crumbled Feta cheese
  • DRESSING INGREDIENTS:
  • 3 T white balsamic vinegar (see notes)
  • 2 T extra-virgin olive oil
  • 2 tsp. fresh lemon juice (see notes)
  • 2 tsp. Dijon mustard
  • 1 tsp. dried oregano
  • 1 tsp. Greek seasoning
  • fresh-ground black pepper to taste

(Find the full recipe and inspiration here at Kalyns Kitchen)

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