Austin Spring CSA Week 8

One of several green bean varieties

One of several green bean varieties

Well, it’s been another week of rain on the farm and we’re beginning to see some of the advantages and disadvantages of the wet weather. While our tomatoes are flourishing and beginning to ripen, some of our carrots have begun to rot in the soaked ground. We are waiting for a few dry days to be able to do some much needed maintenance in the garden as well as plant crops that were supposed to go in the ground over a week ago. Though we normally jump for joy at the sight of clouds during Texas summers we are longing for days of sunshine. As a farmer you never know what will change in the weather from season to season and we are so grateful to have the support of our CSA members providing income early in the season so that we can quickly adapt by replacing plants that are damaged in the floods.

Here’s your week 8 harvest:

Full share: Carrots (double portion), Onions, Squash, Tomatoes or Blackberries, Beans, Cucumbers, Chard, Kale, Lettuce, Turnips, Cilantro flowers, Dill, Basil

Half share: Carrots, Onions, Beans, Cucumbers, Chard, Lettuce, Turnips, Cilantro flowers, Dill, Basil

Recipe: Carrots and Dill Pesto

Here’s a great recipe idea for this week’s carrots and dill.  We like to add half an avocado and a couple tablespoons of mayo to the pesto.  One variation as a side dish is to chop the carrots and toss all of it with some cooked pasta.   You can take it even further and add diced ham or chicken and serve it as your main dish.

Roasted Spring Carrots  (source)

Takes under 30 minutes to cook + serves 2 people as a main and 4 people as a side.

Ingredients:
15 – 20 baby spring carrots, or 10 large carrots
1 tablespoon ghee, olive or coconut oil will also work
Preheat the oven to 400 degrees. Scrub your carrots, trim the ends, the tops and pat dry. If your carrots are teeny baby ones like mine, keep them whole. If they’re larger, halve them. Place the carrots on a baking sheet or oven safe roasting dish. Drizzle the ghee or oil over them, sprinkle with a pinch of sea salt and pepper and toss, to coat evenly.

Roast for 25 – 30 minutes, flipping half way through.

Lemony Dill Pesto (same source as Roasted Spring Carrots)

Makes approximately 1 cup

Ingredients:
2 cups loosely packed fresh dill
3 – 5 cloves garlic {depending on how you take your garlic}
1/4 cup extra virgin olive oil
1/2 teaspoon sea salt
pinch black pepper
juice from 1 lemon, about 2 full tablespoons
3 tablespoons of shelled pumpkin seeds + more for garnish

Combine all the ingredients in a food processor. Pulse until a smooth, yet slightly chunky pesto forms. Drizzle on top of the carrots or eat it out of the jar with a spoon!

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Pasture Raised, Free Range, Organically Fed Eggs Available

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Natural pasture for the best tasting, most nutritious, healthiest eggs

Our new hens are just about ready to start laying so we’re now taking orders for eggs from these 100% pasture-raised, free range hens.  Never caged or mistreated, they get plenty of sun and shade, fresh water, grass and bugs to eat. Our pastures are all natural, with no chemicals or synthetic fertlizers ever applied. No antibiotics, vaccines, or medicated feed have ever been given to these chickens, from their hatching throughout their entire life. In addition to natural pasture and bugs, the chickens are given 100% organic, non-GMO, fresh, nutritious feed from Elgin’s Coyote Creek feed mill.

Our egg quality is among the highest in the nation and yet cost less than comparable eggs at your natural or organic grocer. We also offer convenient delivery to your home or workplace.  And our eggs are fresher than store-bought eggs – some gathered the day before you get them. Most importantly, those of you who have had our eggs know that there is truly the best tasting egg to be found.

We offer the eggs as a weekly subscription, just as CSA produce shares are offered now. You can add eggs to your weekly produce order or just get eggs. Available throughout the greater Austin area, we can deliver even if you’re not home and you have the option to defer your weekly delivery of eggs when you’re out of town. The eggs are $6.50 per dozen. CSA members price is $5.75 when you buy 2 dozen or more weekly – a 12% discount. The CSA price for a single dozen is $6.00.

With our older smaller flock, we’ve been sold out of eggs for a long time. We hope you’ll take advantage of this new opportunity and sign up today!

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Ground Steak – Our Special Blend Grass Fed Beef

We’re now taking orders for weekly delivery or pick-up of our Ground Steak.

What is regular “Ground Beef”?  When a cow is processed, the higher quality and larger sections of steak, fajita, brisket, roast, ribs, etc. are cut and packaged individually.  The excess trimmed from these cuts, along with smaller sections not suitable as individual cuts are ground up and packaged as ground beef. Some may call this hamburger meat.

How is Blessing Falls “Ground Steak” different from Ground Beef? “Ground Steak” is made by adding cuts from the whole animal –  steak, fajita, brisket, etc. – along with the usual trimmings and grinding in all up together.  The result is a ground beef  that tastes better with a richer texture. Ground Steak is packaged like regular ground beef – frozen in convenient 1 lb packs and will keep for months in your freezer.  It cooks just like regular ground beef – scramble for tacos, make meatballs, hamburger patties, casseroles, etc.

Since Ground Steak includes the better, more expensive cuts it costs slightly more than regular ground beef.  Customers agree the better taste is worth the extra expense.  And since it’s always from our family farm-raised, 100% grass fed cattle, with no antibiotics, implants, or hormones you know you’re getting the best nutrition and most natural beef available.  Sign up to have this beef delivered as part of your weekly CSA produce and eggs order or just get the beef.  We can deliver even if you’re not home and you have the option to defer weekly delivery of beef when you’re out of town.  Our regular price is $8.50 a pound, CSA members get a discount at $8.00.

Click here to order your weekly grass fed beef

Seasoned patties ready for the grill

Seasoned patties ready for the grill

 

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Austin Spring CSA – Week 7

The spring rains continue here on the farm – almost 9 inches in the last 7 days!  We’re still able to get in and harvest for our CSA members, though new planting has been delayed.

The soil is saturated and too wet to work.  However, we should catch up soon after things dry up.  And the cooler weather should delay the heat of summer a bit so we hope the plantings will align with the right seasonal conditions.

New this week are cucumbers, beans (green and other colors), and garlic.  We may have enough blackberries for a few shares.

Here’s the harvest we expect for Week 7.

Full Share: Carrots, Kale, Turnips or rutabaga – (double portions of each),
Cilantro flowers, Cauliflower, Dill, Spinach or lettuce, Squash or zucchini, Cabbage, Fresh Beans, Chard, Garlic, Shallots or onions

Half Share: Carrots (double portion), Kale, Squash or zucchini, Cucumbers, Garlic, Shallots or onions, Cilantro flowers, Dill

(Share contents may change slightly throughout the week depending upon harvest

Spring Week 7 Full Share, clockwise from top left, carrots, kale, lettuce, cabbage, turnips, rainbow Swiss chard, beans, cilantro flowers, garllic, cauliflower, dill, shallots, cucumbers, squash.

Spring Week 7 Full Share, clockwise from top left, carrots, kale, lettuce, cabbage, turnips, rainbow Swiss chard, beans, cilantro flowers, garllic, cauliflower, dill, shallots, cucumbers, squash.

Cilantro flowers, like the leaves and seeds, have a strong herbal flavor. Use leaves and flowers raw as the flavor fades quickly when cooked. Sprinkle to taste on salads, bean dishes, and cold vegetable dishes.

For those of you receiving full shares, you may be surprised to find purple, yellow and green beans in your bag this week. These are all heirloom varieties and can be cooked just as you would any green bean. The purple beans will turn green when cooked, but have added nutritional value due to their color.

“Purple foods contain anthocyanins, which are health-promoting chemicals that help protect cells and heal your body. Research suggests they play active roles in promoting eye and heart health, decreasing cancer cell proliferation and more.” (Source)

We love growing colorful foods that you can’t find in stores. Some of our favorites this year have been purple and yellow carrots, rainbow Swiss chard, and of course our beans. We hope you enjoy them too!

I’d like to share one of our family favorite squash recipes with you. It’s very easy and delicious! You can use any type of summer squash or zucchini in this recipe. You will also get to use some of your fresh garlic and onions or shallots from your CSA this week!

Creamy Squash with Bacon

Ingredients
6 slices bacon, chopped
2 cloves fresh garlic, minced
1 small onion, sliced
2 cups squash, sliced
1/2 cup heavy cream
2 ounces cream cheese
Salt and pepper

Directions
Brown bacon with onions and garlic and cook until onions are soft. Add sliced squash, cream and cream cheese. Cook on medium heat, stirring occasionally, until squash is soft and cream cheese is melted. Salt and pepper to taste. Enjoy!

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Organic Eliminates Pesticides in Family After 2 Weeks

New study shows dramatic benefits of eating natural, organic food for just 2 weeks.  Pesticides present in this family’s bodies were eliminated or greatly reduced.  A typical family switching from standard grocery store products to all organic for 2 weeks.  90 seconds to view – amazing.

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Austin Spring CSA – Week 6

This week we’re busy planting more warm weather crops such as squash, cucumbers, tomatoes, okra and melons. This is our third planting of these crops. We try to plant continuously throughout the season to have a long harvest time.

Our new laying hens continue to settle in.  Every day we’re a day closer to having plenty of free-range, pasture-raised, organically fed chicken eggs to offer with our weekly vegetable deliveries.  CSA members will soon receive an email with more details on these eggs.

We’re also having fun picking wild dewberries on the property to add to some of the shares this week!  Berries in our blackberry patch are starting to ripen too.  Hope to have some of these in Week 7 shares, if the kids leave any behind!.

First ripe blackberries.  So far, none have made it out of the patch.  All are eaten on the spot!

First ripe blackberries. So far, none have made it out of the patch. All are eaten on the spot!

Here’s your week 6 harvest:

Full share: Swiss Chard and Cauliflower (double portions of each), Cabbage, Dill, Dewberries, Broccoli flowers, Kale, Lettuce, Carrots, Zucchini, Squash

Half share: Swiss Chard (double portion), Zucchini or Squash (double portion), Cauliflower, Dewberries or Turnips, Dill, Broccoli flowers

Edit: Cucumbers harvested late in the week will be in some Saturday shares

Week 6 Full Share, clockwise from top left, Swiss Chard, Dewberries, Broccoli flowers, Lettuce, Cauliflower, Cabbage, Summer Squash, Carrots, Zucchini, Dill, Kale

Full Share, clockwise from top left, Swiss Chard, Dewberries, Broccoli flowers, Lettuce, Cauliflower, Cabbage, Summer Squash, Carrots, Zucchini, Dill, Kale

Zucchini is now in season and here’s a family favorite zucchini recipe:

Meatballs and Zucchini Orzo

Ingredients
1 package frozen cooked meatballs
1 can (14 1/2 ounce) beef broth
1 cup uncooked orzo pasta
1 can Italian diced tomatoes
2 medium zucchini, cut into julienne strips

Directions
Place frozen meatballs and broth in 10 inch skillet; heat to boiling. Stir in pasta, tomatoes and zucchini; reduce heat to low. Cover and simmer about 12 minutes or until pasta is tender. Enjoy!

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Which Came First…?

Here at Blessing Falls, the chickens come before the eggs. But even before the chickens arrive, come weeks of planning and preparation – building coops, expanding water lines, installing electric fencing, building watering and feed systems, and so on.  Our young entrepreneur Andrew has invested thousands of dollars of his own money in hopes of providing our CSA members with the best eggs in Texas.

Yesterday, Andrew welcomed 200 more laying hens, adding to the 60 he already has on the farm. They’re now resting comfortably in their coops, where they’ll stay for 3 days getting acclimated to their new home. Then they’ll be free to roam the farm’s natural pastures. Andrew will move the open floored houses regularly to avoid manure buildup and keep the birds healthy and comfortable. The electric fencing is moved when the hens need fresh pasture. They’ll free-range and have plenty of grass and bugs to eat, as well as non-GMO 100% organic feed from Coyote Creek, a local farm just east of Austin.

We’re told that Blessing Falls eggs are the best you’ll ever taste and we’ve not been able to keep up with demand. With these new hens, we hope to supply plenty of eggs for our CSA members and have extra for others to try. Click here for details on how to have these eggs delivered weekly to your home or workplace.

Planning meeting where young and younger share ideas for the world's greatest chicken housing.

Planning meeting where young and younger share ideas for the world’s greatest chicken housing.

Construction begins

Construction begins

Main frame complete for first new chicken coop

Main frame complete for first new chicken coop

3 chicken coops housing 200 young laying hens.  Electric fencing keeps predators away at night.

3 chicken coops housing 200 young laying hens. Electric fencing keeps predators away at night.

Newly arrived hens are kept inside the coop for 3 days getting familiar with their new home.

Newly arrived hens are kept inside the coop for 3 days getting familiar with their new home.

Loving their new home and Coyote Creek organic feed.

Loving their new home and Coyote Creek organic feed.

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Austin Spring CSA – Week 5

The garden is producing well and we’re thankful that the recent severe weather has not damaged our garden.  We’ve been getting good rain lately – just right to make everything flourishing.  The rains softened the soil enough to till in our oats/peas cover crop in the fall garden.  We sowed black-eyed peas on top before we tilled and those are already sprouting with the rains and recent sunny weather.  Black eyed peas are a great cover crop and should also yield lots of peas for our late summer CSA shares.  These will grow until August when we’ll till them under and plant for the fall season.

Here’s your week 5 harvest:

Full share: Cauliflower (3 portions), Kale and Lettuce (2 portions each), Green Onions or shallots, Broccoli, Cilantro, Chinese cabbage, Dill, Broccoli flowers, Mustard greens, Turnips, Zucchini or Yellow Squash

Half share: Cauliflower (2 portions), Kale, Lettuce, Green Onions or shallots, Broccoli, Cilantro, Chinese cabbage, Mustard greens or Turnips

Spring2015_Week5_Full

Spring Week 5 Full Share

 

Meet Your Farmer

Andrew is Michael’s 18 year old brother who is currently hard at work expanding his flock of laying hens! This week he is adding 200 birds to his flock of 60. By June he hopes to have plenty of eggs to offer to our CSA members. He is also a great help in the garden when we need extra hands.

Recipe Ideas

Greens such as kale, chard, mustard and turnip greens are a staple in the spring garden. They are full of essential nutrients and vitamins; helping to boost your immune system and energy. I love to add greens to any pasta dish or soup. They add some extra color and flavor to your meal! Here is a great article with information on different types of greens and a simple way to cook them!

Cauliflower is coming in big again this week and the kale continues to thrive – here’s a good recipe for both.  We had this for dinner tonight.  You’ll swear there’s rice or couscous in it but there’s not.  Really good and will work as a taco filling – though we’re not ready to give up our grass fed beef just yet!

Spanish Cauliflower Rice with Kale (source)

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: Serves 3 to 4 people

Ingredients

2 tablespoons olive oil
1 yellow onion, chopped
1 large head cauliflower, grated
6 cloves garlic, minced
1 jalapeño, seeded and finely chopped
2 cups tightly packed kale leaves*
1 14.5-ounce can diced tomatoes
1 teaspoon kosher salt, or to taste
1.5 tablespoons chili powder
Cherry or grape tomatoes for serving, optional

Instructions (check out the link for photos of every step)

1. Remove all of the green stems from the cauliflower and chop the head in half. Using a box grater (or a food processor), grate the whole head of cauliflower.
2. In a large skillet, heat the oil to medium-high and sauté the onion until fragrant and softened, about 5 minutes.
3. Add the jalapeño, and garlic and sauté another 2 to 3 minutes.
4. Add the grated cauliflower and cook, stirring frequently, until it begins to turn brown and cook down, about 5 to 8 minutes.
5. Add the diced tomatoes, salt, and chili powder and stir well to combine. Cook until much of the liquid is absorbed, about 5 minutes.
6. Add the chopped kale leaves and stir them into the mixture well. Cook until they have turned bright green and have wilted, about 3 minutes.
7. Serve cauliflower rice alongside your favorite entrée.

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Austin Spring CSA – Week 4

This week we have really started seeing the benefits of the warm weather! The first tomato has been spotted and we got our first harvest of zucchini this week! We can see a bountiful harvest headed our way and appreciate you spreading the word about our CSA. We are still accepting new members so be sure to tell friends and family!

For the week of April 20-25, here’s what we’re harvesting and delivering throughout greater Austin.  Members shares are a bit more generous this week.  The blessing of rain and warm yet mild days have brought an abundant harvest and we’re passing on the bounty.

Full share:
Cauliflower (4 portions), Lettuce and Spinach (double portions of each),
Sunflower Microgreens, Swiss Chard, Cilantro, Chinese (Napa) Cabbage, Turnips,
Broccoli or Zucchini

Half share:
Cauliflower (3 portions), Lettuce (double portion), Spinach, Swiss Chard, Cilantro,
Chinese (Napa) Cabbage

(Share contents may change slightly throughout the week depending upon harvest)

Week 4 Full Share clockwise from upper left: Chinese/Napa Cabbage, Cauliflower (white and green/Veronica), Rainbow Swiss Chard, Turnips, Head Lettuce,  Cilantro, Broccoli, Microgreens/Sprouts, Leaf Lettuce, Spinach

Week 4 Full Share clockwise from upper left: Chinese/Napa Cabbage, Cauliflower (white and green/Veronica), Rainbow Swiss Chard, Turnips, Head Lettuce, Cilantro, Broccoli, Microgreens/Sprouts, Leaf Lettuce, Spinach

Meet Your Farmer

Mark is my (Emily’s) dad and the foundation of our family farm. He loves sharing his knowledge, ideas and time to help us improve our garden. He enjoys caring for the land – specifically his cows, heritage turkeys, fruit trees and blackberry bushes. In his spare time he enjoys reading, studying and learning from other farmers. He made our website and Facebook page and takes care of our customer communications. We are so grateful for the investment that he has made in our family and future generations.

Nutrition and Recipes

From creamy soup to crispy tots, cauliflower is a very versatile veggie. You can steam it, roast it, mash it, pickle it, or grate it to use as a grain substitute. Visit the ‘Spring Veggie Recipes’ section of our Pinterest page for creative, new ways of preparing this delicious vegetable! Cauliflower also has many health benefits. It has a high vitamin C content, helps to prevent cancer and is a good source of minerals such as manganese, copper, iron, calcium and potassium.

Here’s a recipe I’ve tried before, it’s also on the Pinterest page.

Bacon-Cheddar Cauliflower Chowder  Low-Carb Alternative to Baked Potato Soup (source: Iowa Girl Eats)

Ingredients*:
8 slices center-cut bacon, chopped (half used for garnish)
1/2 small onion, chopped OR 1 teaspoon onion powder
1 celery stalk, chopped
2 garlic cloves, minced
salt & pepper
4 cups shredded or grated cauliflower (1/2 large head)
2 Tablespoons water
2 Tablespoons gluten-free or all-purpose flour
2 cups chicken broth, divided
2 cups 2% milk
3-4 dashes hot sauce (or more or less)
2-1/2 cups (12oz) shredded sharp cheddar cheese, divided (half used for garnish)
2 green onions, chopped (optional)

1. Whisk together flour and 1/4 cup chicken broth in a small bowl then set aside.
2. Saute bacon in a large soup pot over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper towel-lined plate then remove all but 1 Tablespoon drippings from the pot. Add chopped onion (if using,) celery, and garlic to the pot then season with salt and pepper and saute until vegetables are tender, about 4-5 minutes.
3. Add cauliflower and onion powder (if using) to the pot then stir to combine. Add water then place a lid on top and steam cauliflower until tender, stirring a couple times, about 5-7 minutes. Add remaining chicken broth and milk then turn up heat and bring to a boil.
4. Slowly whisk in flour/chicken broth mixture while stirring, then turn down heat and simmer for 3-4 minutes, or until chowder has thickened. Turn off heat then stir in 2 cups cheddar cheese until smooth, then stir in half the cooked bacon. Taste and adjust salt, pepper, and/or hot sauce if necessary. Serve topped with remaining shredded cheese, cooked bacon, and green onions, if desired.
*Use a food processor’s chopping and grating blades to make prepping veggies and cheese a breeze!

You may be unfamiliar with Chinese (Napa) cabbage. It’s easy to use in fresh salads and stir fry.  It’s also great on the grill or try something new and make your own kimchi!

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Austin Area Spring CSA – Week 3

For the week of April 13-18, here’s what we’re harvesting and delivering throughout greater Austin to our Blessing Falls CSA members. (If you’re not a member, we invite you to join)

Full share:
Cauliflower, Lettuce, Kale (double portions of each), Broccoli (triple portion),
Spinach, Microgreens, Dill, Broccoli flowers, Swiss Chard, Mustard or turnip greens

Half share:
Broccoli (double portion), Cauliflower, Lettuce, Microgreens, Spinach or Swiss Chard, Dill, Broccoli flowers

(Share contents may change slightly throughout the week depending upon harvest availability.)

Spring Week 3 Full Share: rainbow chard, broccoli, sunflower Microgreens, white and green cauliflower, mustard greens,  lettuce, dill, broccoli flowers, spinach, kale

Spring Week 3 Full Share: rainbow chard, broccoli, sunflower Microgreens, white and green cauliflower, mustard greens, lettuce, dill, broccoli flowers, spinach, kale

Meet Your Farmer

Sam is Michael’s 15 year old brother and our right hand man in the garden. He helps us with almost every gardening task. He’s an expert at planting, harvesting and packaging CSA shares. He’s also the Blessing Falls beekeeper! He’s the hardest working 15 year old I’ve ever known. He loves family and sports and his favorite thing to grow is broccoli!

Nutritional Facts

Quoted from Microgreens: Health Benefits and Nutrition Facts.  We encourage you to read the whole article to learn more about microgreens and their amazing health benefits!

Turns out microgreens are not just a plain good-for-you food or a healthy garnish on salads and soups. Scientific research now proves that these tiny seedlings harvested and eaten when they are just a few inches tall are a real superfood packed with antioxidants and other health-promoting nutrients.

A team of scientists from the University of Maryland and the U.S. Department of Agriculture analyzed the nutrient composition of 25 microgreen varieties. They discovered that in general microgreen cotyledon leaves had considerably higher nutritional densities than their mature counterparts (cotyledon leaves refer to the embryonic first leaves of a seedling). This microgreen study was published in the August 2012 issue of the Journal of Agricultural and Food Chemistry.

Young edible seedlings are a superb source of vitamin C, an antioxidant that helps protect your body from the harmful effects of free radicals. The 2012 study on microgreens reported that even the microgreen sample that had the lowest levels of vitamin C contained a whopping 20 milligrams of vitamin C per 100 grams – that’s almost twice the amount of vitamin C found in tomatoes!

Carotenoids, such as beta-carotene, are thought to reduce the risk of disease, particularly certain types of cancer and eye disease. Turns out that many microgreens are also a good source of this important nutrient.” Microgreens also include many other nutrients such as antioxidants, vitamin E, vitamin K.

Recipes

We enjoyed trying these kale and broccoli smoothie recipes this week and hope you do too! Follow Blessing Falls on Pinterest to see more tasty recipe ideas!

Kale Smoothie
1/4 c. shelled pistachios
4 pitted dates
1/2 c. water
2 c. almond milk
1 Tbl. coconut oil
1 c. kale leaves
2 frozen bananas, cut in chunks
1 Tbl. maple syrup
1/2 tsp. vanilla
1 handful or so of ice

Heat the water in the microwave or on the stove until boiling. Add pistachios and dates, and let soak for 5 minutes. Blend other ingredients, except ice. Then drain water from nuts and dates, and add them to the blender. Blend until smooth. Add ice until it’s the texture you like.

Broccoli Smoothie
1 c. broccoli
1/2 an apple, chopped
1 1/2 c. almond milk
1 frozen banana
6 oz. pineapple-orange juice
1/2 avocado
1/2 tsp. vanilla
2 T. honey
1 handful or so of ice

Blend all ingredients until smooth, adding ice last.

We hope members enjoy their shares this week – we always value your comments and suggestions.  And our CSA program remains open for new members.  Sign up this week and you’ll get your first share next week, delivered right to your door.  It’s that easy.

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