CSA Week 5

Week 5 CSA share is here! In your share this week you will find:

Carrots
Broccoli
Sugar Snap Peas
Cilantro
Romaine
Tomatoes
Zucchini or Cucumber

Full Shares Only:
Bok Choy
Basil

Half Shares Only:
Tuscan Kale

It has been busy, busy, busy on the farm and at markets. The crew has enjoyed harvesting the veggies, washing and packing them, sending them off to market and getting to see your smiling faces so happy with what we have to offer.

Everyone has carrots today and some have zucchini. What could be better than a carrot zucchini bread recipe? Check out below for the recipe.

You also all have broccoli. All full shares have Piracicaba broccolini. It is delicious! One of my favorite ways to cook broccolini and heads of broccoli is roasted with olive oil, salt and pepper. Roast up some mushrooms, onions, turnips or whatever you have on hand. Cook up some quinoa and serve with a lemon tahini dressing over top. Makes an excellent veggieful breakfast! Recipe below.

Are peas coming out of your ears yet? This is the year of the pea on the farm! Hope you’ve been enjoying them; they are a nutritious snack. Did you know they provide 100% of your daily Vitamin C needs in just 3.5 ounces (100 grams). Vitamin C is a powerful antioxidant associated with impressive health benefits, such as reduced heart disease risk and improved blood pressure control and immunity.

All those peas sound mighty good in a crunchy salad. Perhaps with some romaine, tomatoes, shredded carrot and cilantro? In case you are wondering what that giant leafy green thing is in your share, its romaine lettuce. See below for a cilantro dressing to use on your big leafy romaine head.

Full shares only have Bok Choy and basil. That bok choy would also work very well roasted and added to the quinoa dish. For the basil, remember it loves being warm and is best kept in an open baggie on your counter.

Half shares only have kale. Another good veggie for roasting. Maybe add some kale crunchy toppings to the veggie quinoa dish, on top of a salad or go for the classic, kale chips!
Everything besides the basil and tomatoes will store best in the fridge in bags; basil and tomatoes on the counter. Enjoy your shares this week and bring your smiling faces over to see us at market!

Carrot Zucchini Bread

● 2 2/3 cups sugar
● 4 2/3 cups all-purpose flour
● 1 tablespoon plus 3/4 teaspoon baking powder
● 2 1/2 teaspoons baking soda
● 2 1/2 tablespoons cinnamon
● Pinch of salt
● 2 1/4 cups canola oil
● 7 large eggs
● 4 cups shredded carrots
● 2 1/2 cups shredded zucchini
● 1 1/2 cups golden raisins
● For the lemon glaze:
● 2 tablespoons fresh lemon juice
● 1 1/2 cups confectioners’ sugar

Heat the oven to 350°F. In the bowl of a stand mixer with a whisk attachment, combine all of the dry ingredients.
Add oil and eggs and mix well, about 3 minutes.
Using a spatula, fold in the carrots, zucchini, and raisins. Divide the batter into 2 greased and floured 9 x 5-inch loaf pans and bake until the breads are golden and spring back when you touch them, 1 hour to 1 hour and 10 minutes. Cool the breads in their pans for 10 minutes, then turn onto racks to cool completely.
To make the glaze, whisk together the lemon juice with the confectioners’ sugar until it reaches glaze consistency. Drizzle over the loaves. If you prefer, halve the glaze recipe and just ice one of the breads. This way you’ll have a sweeter version and one that’s less sweet (if you’re not an icing for breakfast kind of person).
The bread will keep in an airtight container on the counter for up to 4 days.

Quinoa and Veggies with Lemon Tahini Sauce

Roast veggies until done. Cook quinoa. Serve with quinoa as a base, veggies next and top with tahini sauce.

Sauce:
● 4 medium-to-large cloves garlic, pressed or minced
● ¼ cup lemon juice
● ½ cup tahini
● ½ teaspoon fine sea salt
● Pinch of ground cumin
● 6 tablespoons ice water, more as needed

In a medium bowl, combine the garlic and lemon juice. Let the mixture rest for 10 minutes, to give the garlic time to infuse the lemon juice with flavor.

Pour the mixture through a fine-mesh sieve into another medium bowl. Press the garlic solids with a spatula to extract as much liquid as possible. Discard the garlic.

Add the tahini, salt and cumin to the bowl. Whisk until the mixture is thoroughly blended. Add water 2 tablespoons at a time, whisking after each addition until smooth. (It may seize up, don’t worry.) After about 6 tablespoons, you will have a perfectly creamy and smooth, light-colored tahini sauce. If desired, thin with additional water for a more drizzly sauce. Adjust if necessary—if you’d like more tang, add more lemon, or for more overall flavor, add another pinch of salt. Your tahini sauce is ready to serve.

Cilantro Lime Dressing

● 1 bunch fresh cilantro | about 2 cups packed – stems and all*
● 2 large cloves |1 heaping tablespoon garlic
● 3 tablespoons
● 6 tablespoons
● 1/2 teaspoon salt
● 1/2 teaspoon red chili flakes
● 1 avocado
● 1-2 tablespoons water (optional)

Add all of the ingredients to a blender and blend until smooth. Taste and season with more salt and lime juice as you see fit.