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Winter CSA Week 2

Posted 2/9/2018 6:06pm by Z Farm Life LLC.
Hello All!
   We hope you all are enjoying the first delivery. As always if you have any questions or comments please email us at zfarmcsa@gmail.com .Here at the farm we are preparing for week two. We are continuing to fight this odd weather but that is to be expected during this time of year. Getting the vehicles in the field is always a struggle but hiking on in is not out of the question when we need to harvest :) We are also in the process of cleaning the fields and greenhouse up in preparation for the upcoming planting season.
   This week we have purchased in lovely fresh cranberries and Florida oranges. We also have fresh eggs for sale in the CSA Specialty Item Store option under the CSA tab.
Don't Forget: We re-use boxes and clean bags so leave them out for your driver to collect. And get those veggies out of the bags and into the fridge to keep them as fresh as possible ;)
"Veggie" Of The Week: Cranberries

Bacon Roasted Brussels Sprouts with Cranberries Recipe

Bacon Roasted Brussels Sprouts with Cranberries Recipe - the BEST WAY to enjoy Brussels sprouts! Bacon roasting in the oven with fresh cranberries makes them quite irresistible.
Author Anna @ Crunchy Creamy Sweet


  • 16 oz . Brussels sprouts
  • 4 slices bacon
  • salt and pepper
  • 1/2 cup fresh cranberries


  1. Cook bacon in a large saucepan until crispy. Remove onto a paper towel lined plate. Reserve bacon grease.
  2. Preheat oven to 400 degrees F.
  3. Trim Brussels sprouts. Place on a parchment paper lined large baking sheet. Season with salt and pepper. Pour bacon grease over sprouts. Toss gently. Add fresh cranberries.
  4. Roast for 20 minutes or until the Brussels sprouts are tender and cranberries burst.
  5. Chop bacon and sprinkle over vegetables.
  6. Serve immediately.

Cranberry Orange Bread Pudding


  • 2 cups fresh cranberries
  • 2 TBSPs butter
  • 2 TBSPs brown sugar
  • 5 eggs
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1 TBSP vanilla
  • 1 TBSP orange liqueur you can sub with orange juice
  • 1/2 TBSP orange zest
  • 1/2 cup granulated sugar
  • 10 cups cut up bun bread roughly 9 3 inch slider buns


  1. In a medium sauce pan, combine the cranberries, butter, and brown sugar. Cook, stirring until the cranberries have just begun to pop and break down. Remove from the heat and set aside to cool.
  2. In a large bowl, combine the eggs, whole milk, heavy cream, vanilla, orange liqueur, orange zest, and granulated sugar. Whisk until fully combined.
  3. Add the cut up slider buns. Stir until the bread is completely covered with the egg mixture. Stir in the cooled cranberries. Let sit for 20 minutes so that it soaks up the egg mixture.
  4. Preheat the oven to 350 degrees. Prepare a 9 by 13 inch baking dish by spraying it with cooking spray.
  5. Once ready, pour the mixture into the pan and spread into an even layer.
  6. Bake, uncovered, for 35 to 40 minutes or until it begins to pull away from the sides of the pan.
  7. Serve warm with a scoop of vanilla ice cream and a drizzle of caramel sauce.

Cranberry Orange Chicken is the perfect, one pan, seasonal meal made with juicy, tart cranberries and fresh orange juice and zest.
Author: Catalina Castravet
  • 4-5 chicken thighs or breasts with skin
  • 1/2 cup fresh cranberries
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 1/4 cup cranberries
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • 2 tablespoons balsamic vinegar
  • 2 garlic cloves minced
  • juice of one fresh orange
  • zest of one orange
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  1. Mix all the marinade ingredients to a food processor and blend until all combined and you have a smooth mixture.
  2. Add chicken to a large ziplock bag, container or deep dish pan. Pour the marinade over the chicken and marinate for 1 hour or better overnight.
  3. When ready too cook, preheat oven to 375F.
  4. Add the chicken to a lightly greased roasting pan. Pour the marinade over the chicken.
  5. Add the remaining 1/2 cup of cranberries to the pan, spread them evenly.
  6. Bake the chicken for 25 minutes. Mix one tablespoon of honey with one tablespoon of olive oil. Brush over the chicken.

  7. Turn on the broiler and broil for 2-3 minutes, or until the skin on the chicken is crispy. Watch it closely not to burn it.

  8. Garnish with fresh orange zest and fresh cranberries.
  9. Serve!

 Clean Orange Cranberry Scones
Yields: 8 sconesThese tender scones are ready in just 30 minutes, making them perfect for a sweet weekday breakfast treat or lazy weekend brunch. They’re full of bright orange flavors and tangy cranberries—such an irresistible combination! Leftover scones will keep for at least a week if stored in an airtight container in the refrigerator.
  • 1 ½ cups (180g) white whole wheat flour or gluten-free* flour (measured like this)
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 1 tbsp (7g) orange zest (about 1 large orange)
  • 2 tbsp (28g) unsalted butter, cold and cubed
  • ½ cup (120g) plain nonfat Greek yogurt
  • 3 tbsp (45mL) honey
  • 3 tbsp (45mL) freshly squeezed orange juice
  • 1 tsp vanilla extract
  • ¾ cup (82g) fresh cranberries, diced
  • 2 tsp nonfat milk
  1. Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Whisk in the orange zest. Cut in the butter with a pastry cutter or the back of a fork until the mixture resembles fine crumbs. Stir in the Greek yogurt, honey, orange juice, and vanilla. Fold in the diced cranberries with a spatula.
  3. Using a spatula, shape the dough into a ¾” tall circle on the prepared baking sheet, and brush with the milk. Slice the circle into 8 triangular segments with a sharp knife. Bake at 425°F for 18-21 minutes, or until the tops are lightly golden. Cool on the pan for 5 minutes before transferring to a wire rack.
Notes: Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.

For a gluten-free version, use the following blend: 1 cup (120g) millet flour, ¼ cup (30g) tapioca flour, ¼ cup (30g) brown rice flour, and 1 teaspoon xanthan gum. Most store-bought gluten-free flour blends will work as well, if they’re measured like this.

The zest provides the majority of the orange flavor. Don't skip it!

Pure maple syrup or agave may be substituted in place of the honey.

Any milk may be substituted in place of the nonfat milk.

In a pinch, coconut oil may be substituted for the butter, but the texture of the scones will be affected. Very cold butter is required to achieve their tender texture, and since coconut oil melts at a much lower temperature, the results will not be the same.

It’s important to dice the cranberries finely, no larger than the size of chocolate chips, to ensure that the scones bake evenly. I typically use my food processor to do this—it’s so much faster!

Frozen and thawed cranberries that have been patted dry to remove any excess moisture may be substituted for the fresh. In a pinch, ⅓ cup of dried cranberries that have been hydrated may be substituted. To hydrate the dried cranberries, add them to a microwave-safe bowl, add water until it rises ½” above the cranberries, and cover the top with a lid or plastic wrap. Microwave on HIGH for 1 minute. Let the cranberries sit while preparing the scone dough. Just before mixing them in, drain and pat dry.

Cranberry Almond Spinach Salad



  • 16 oz baby spinach
  • 1 cup almonds , toasted
  • 1 cup dried cranberries

Sesame Seed Dressing

  • 1/4 cup white wine vinegar
  • 2 Tbsp apple cider vinegar
  • 3 Tbsp white sugar
  • 1/2 cup olive oil
  • 3 Tbsp honey
  • 1 Tbsp finely minced shallot
  • 2 Tbsp sesame seeds , toasted
  • 1 Tbsp poppy seeds (optional)


  1. For the dressing: In a bowl or jar whisk together white wine vinegar, apple cider vinegar and sugar until the sugar has dissolved. Stir in olive oil, honey, shallot, sesame seeds (your sesame seeds should look more golden than mine - I didn't toast mine long enough) and optional poppy seeds until mixture is well blended.
  2. For the salad:
  3. Add spinach, almonds and cranberries to a salad bowl. Drizzle dressing over salad and toss. Serve immediately after adding dressing.
  4. Recipe source: adapted from Allrecipes

Chicken, Cranberry, Pecan Salad Wraps Recipe
Chicken, Cranberry, Pecan Salad Wraps - a super lunch or wonderful addition! This salad is perfect for any occasion and very easy to make. Chicken, Cranberry, Pecan Salad Wraps - delicious and satisfying!
  • 3 cup cooked, shredded chicken
  • ½ cup dried, sweetened cranberries
  • ½ cup chopped pecans
  • ¾ cup chopped celery
  • ½ cup mayonnaise
  • Salt, optional
  • White pepper, optional
  • 1 teaspoon Parsley, fresh
  • 4 large tortillas or wraps
  1. In a large bowl combine chicken, cranberries, pecans and celery
  2. Stir to combine
  3. Add mayonnaise, salt, white pepper and mix well
  4. Place tortilla on a plate
  5. Layer with a spoonful of chicken mixture, sprinkle with a pinch of fresh parsley
  6. Roll wrap, cut and enjoy
You may want to add more or less mayonnaise, depending on your taste, serve on lettuce or spinach if you desired