Week of May 15

My dear Community,

While our zucchini is a little behind schedule with the annual anticipated fog, we’re in full swing of spring here. However, we’re able to source some from our neighbors down the road. Bringing together local organic produce for you is the whole concept behind the CSA program, so I try to get a wide variety of veggies to incorporate into our diets. I’ve been missing zucchini big time so I’m happy to have it back this week. 

How do you break your fast? Do you lean sweet or savory? I’ve found the best way to go heavy on veggies overall is to intentionally start with including them in my breakfast. A savory breakfast seems to work better for me to keep me craving more veggies the rest of the day. I freeze zucchini and avocado chunks for smoothies, I’ll make a frittata with broccoli, onions and kale and portion it out for the next few mornings; savory oats are another favorite. Balancing blood sugar is the name of the game here. Fueling our bodies so it can withstand stressors of the day. Stress alone can throw off our blood sugar, so helping our bodies by starting off with some deep nutrition loaded with vitamins, minerals, proteins and fats can help us perform our best. Quality matters! Organically grown fruits and veggies, pasture raised meats and healthy fats are really important upon which to base your menu. Ditch the processed foods and oils – we’re happy to help pack your fridge with the farmacy.  

Be good to each other. 

CSA Contains:
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CARROTS
ROMAINE LETTUCE
CILANTRO
SWEET SPRING ONIONS
STRAWBERRIES
SUGAR SNAP PEAS
GREEN CURLY KALE
HASS AVOCADOS
BROCCOLI
GREEN ZUCCHINI from SUNRISE ORGANICS
BIG BOX ADD: SUGAR SNAP PEAS, SALAD MIX, STRAWBERRIES, CARROTS, BROCCOLINI

JUST THE BASICS:
CARROTS
ROMAINE LETTUCE
STRAWBERRIES
SUGAR SNAP PEAS
GREEN ZUCCHINI
HASS AVOCADOS

JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
HASS AVOCADOS
RED CABBAGE
BABY SPINACH
EUREKA LEMONS
RED BEETS
FENNEL
STRAWBERRIES
CILANTRO

FRUIT EXPANSION: BLUEBERRIES + STRAWBERRIES
LETTUCE OF THE WEEK: RED LEAF
MUSHROOM MIX: SHIITAKE + OYSTERS from WOLFE FARMS

Healthy Zucchini Fritters

Ingredients:
1 cup shredded zucchini, lightly packed (115g)*
¼ cup finely chopped red onion
3-4 cloves garlic, pressed
1 Tbsp chopped fresh basil
2 large eggs
½ cup cassava flour (75g)
1 tsp salt
pepper to taste
2 Tbsp avocado oil (for cooking)
(Find the full recipe and inspiration here at Bake It Paleo)
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Chocolate Avocado Smoothie

(Chop up and freeze a zucchini and add half per serving. You won’t even know it’s in there.)
Ingredients:
1 cup milk of your choice
½ small avocado (chop and freeze a few hours before prep)
1 Tablespoon cocoa powder
3-4 soft, Medjool dates see Recipe Notes above for lower sugar recommendations
pinch sea salt
1-2 dashes cinnamon optional
½ teaspoon vanilla extract
4 ice cube tray cubes
(Find the full recipe and inspiration here at Oatmeal with a Fork)

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Sausage and Vegetable Frittata

Ingredients:
2 tablespoons avocado oil
1 cup yellow onion diced
3 cups white mushrooms sliced
½ pound Italian sausage
6 eggs
1 cup milk of choice (cow’s, almond, coconut, etc)
1 teaspoon garlic powder
½ teaspoon sea salt (more as needed)
½ teaspoon paprika
1 cup hard cheese (swiss, cheddar, etc.)
1 cup broccoli florets
(Find the full recipe and inspiration here at Prepare and Nourish)

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Cilantro-Pepita Pesto

Ingredients:
2 cups lightly packed cilantro leaves and tender stems
1 cup lightly packed parsley leaves and tender stems (or just use more cilantro!)
1/3 cup raw, unsalted pepitas
1 clove garlic, smashed (optional)
1 tablespoon fresh-squeezed lime (or lemon) juice
1/2 teaspoon sea salt
Freshly ground black pepper
2/3 cup extra virgin olive oil
(Find the full recipe and inspiration here at A Calculated Whisk)

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