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Winter CSA Week 8

Posted 3/24/2018 11:55am by Z Farm Life LLC.


Hey Folks! 

Well we have certainly had some interesting weather around here and it has caused all sorts of havoc as usual! But the show must go on and that is exactly what is happening. As you all know by now the deliveries were a little off kilter this week so feel free to let us know if some thing wasn't up to snuff in your box due to delayed deliveries and we will do our best to replace it. Also, be advised, we will be delivering some of your shares in bags this week until we gather up all of our boxes! Thanks for understanding :)

Regardless, our baby veggies are starting to kick off and the greens are looking lovely so we know deep down Spring is really on it's way! We just prepared our Asparagus field so as soon as we get some warmer sunny days you will begin to see more warmer weather veggies on the list. 

We would really like to thank you all for your support throughout the Winter... it is always a challenge at because of members like you we get through and are able to begin again! A fresh start is what we always look forward to as Spring arrives :)

Don't forget to place your order this week! Some of of amazing members suggested I place a link to the store ion our news letter and I loved the idea so go ahead and click the link below. Thanks again!

CSA Weekly Store!

Enjoy the recipes! I have tried all of these out myself and they are some of my favorites! 
Broccoli and snow pea sesame salad


    • 1 tablespoon sesame seeds
    • 250g broccoli
    • 150g snow peas
    • A handful of sprouts (any type will do, I used snow pea sprouts)
    • Small handful chopped shallots
  • 1 teaspoon grated or minced ginger
  • Juice of 1 lemon
  • 2 tablespoons olive oil
  • 3 teaspoon honey
  • Salt, to taste


  1. Place sesame seeds in a small pan on low heat. Stir continuously for several minutes until the seeds are golden brown. Remove from the pan immediately and allow to cool.
  2. Trim the snow peas and cut the broccoli into smaller pieces.
  3. Steam the snow peas for approx. 1 minute (I do this in a microwave steamer). Remove and rinse under cold water, then drain.
  4. Steam the broccoli for approx. 3 minutes (I do this in a microwave steamer).
  5. Place the snow peas, broccoli, sprouts and shallots in a serving bowl and stir gently to combine.
  6. Place all the dressing ingredients into a small jar and shake to combine.
  7. Drizzle the dressing over the salad. Mix through if you like. Sprinkle the salad with the toasted sesame seeds.


Roasted Spring Vegetables



  • 1/2 pound asparagus, trimmed
  • 1/2 pound brussel sprouts, trimmed
  • 1/2 pound sugar snap peas
  • 2-4 beets, washed, peeled, and sliced 1/4 inch thick
  • 2-4 tablespoons olive oil
  • Salt to taste (at least 1 teaspoon)


  1. Preheat the oven to 450 to 475 degrees. Line a rimmed baking sheet with parchment paper.
  2. In a medium bowl add the prepared vegetables, half the oil, and s few good shakes of salt. Toss to coat the veggies well with the olive oil. Spread the vegetable in a single layer on the parchment lined baking sheet. Drizzle the other half of the oil on top of the vegetables on the pan and give them another good sprinkle of salt.
  3. Bake for 15 to 20 minutes until the vegetables are fork tender and starting to char on the edges.
  4. Serve right away.


This is a great time to use fancy salt if you have it! I love pink Himalayan Sea Salt on these veggies.



Photo: Yunhee Kim; Styling: Deborah Williams/Pat Bates and Associates
Makes 12 servings

Snow peas and radishes are both dense with vitamins B and C, potassium, folate, and fiber. Wasabi sesame seeds give these veggies a rich, nutty flavor with spicy undertones.


Remove outer string from snow peas; make a slit at top edge of each, and gently open (do not pull apart). In a small bowl, combine whipped chive cream cheese and freshly ground black pepper, stirring well; spoon into a heavy-duty zip-top plastic bag. Snip off 1 corner of bag; pipe cream cheese mixture into snow peas. Place 2-3 thin radish slices into cream cheese mixture; sprinkle with wasabi sesame seeds.

*This is an awesome recipe and you can fill the pods with any ingredient, Chicken Salad, Crab Salad, Egg Salad, Hummus etc. They make a great appetizer and well as a healthy snack !!!


Sheet Pan Teriyaki Salmon & Veggies

Author Layla


  • 4 6 ounce salmon fillets
  • 2 cups broccoli florets
  • 1 cup snow peas
  • 1 cup bell pepper chopped
  • 1 cup carrots sliced into thin strips
  • sesame seeds for garnish (optional)
  • Teriyaki Sauce:
  • 1/2 cup light soy sauce or 1/4 cup dark soy & 1/4 cup water
  • 1/4 cup brown sugar
  • 2 garlic cloves minced
  • 1 teaspoon sesame oil optional
  • 1 teaspoon cornstarch


  1. Pre-heat oven to 400F. Line a baking sheet with foil or grease with oil and set aside.

  2. Whisk all the ingredients for the sauce in a medium bowl.Place salmon in a large ziplock bag or large bowl. Pour sauce over salmon and marinate in the fridge for 15 minutes or up to 24 hours.

  3. Transfer salmon to baking sheet. Reserve the marinade that is left in the bag. Add broccoli, snow peas, bell pepper and carrot to the pan. Spoon a few teaspoons of the marinade oven veggies and drizzle with a teaspoon oil.

  4. Bake at 400 for 15 minutes or until salmon is flaky and cooked through, bake times may vary by thickness of salmon.

  5. While salmon is baking, transfer remaining marinade to a small sauce pan and bring to a boil then reduce heat to a simmer and cook, stirring occasionally until slightly thickened (2-3).

  6. Remove salmon and veggies from the oven and brush remaining sauce on salmon fillets. Top with a sprinkle of sesame seeds if desired. Serve with rice, noodles, salad, or alone. Enjoy!