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September 7, 2016

Our featured farmer this week is Alex Frecker of Frecker Farms in Carpinteria. Alex started Frecker Farms in 2013 on 3 acres and is currently farming 18 acres in the Carpinteria Valley. A Santa Barbara native, Alex has been in the farming world since he was 15 yrs old when he began helping the Givens Family at both the farmer's markets and on the farm. While attending UC Irvine Alex furthered his interest in farming and continued working with Matt Givens full time after college. Alex is an amazing, friendly, hard-working farmer with utmost integrity in his growing practices.

Frecker Farms grows a variety of vegetables including, but not limited to: kale, broccoli, spinach, lettuce, green beans, tomatoes, sugar snap peas, and some of the best strawberries around! You can find his produce at the local Carpinteria Farmer's Market every Thursday, The Farm Cart @ 5103 Carpinteria Ave., Cottage hospital, several local restaurants, the Isla Vista Food Co-op and of course, as a featured farmer, in our weekly CSA shares.

Frecker Farms is Certified Organic by the U.S.D.A.

September 7, 2016 Farm Box

1 bunch Curly Kale - Frecker Farms 1-2 Green Bell Peppers - Frecker Farms 1 lb Red Onions - Frecker Farms 1 basket Sungold tomatoes - Frecker Farms 1 Kabocha Squash - Frecker Farms 3 Passion Fruit - Goodland Organics 1 -2 Caviar Limes - Goodland Organics

1 bunch Parsley - Frecker Farms

1 Fennel - Frecker Farms



  • 1 kabocha squash, halved and seeds removed

  • 1 large leek (or 2 small), white and light green parts sliced

  • 1 clove garlic, chopped

  • 1 small fennel bulb, cored and sliced (reserve some fronds for garnish)

  • 1 knob of fresh ginger (about 3/4 of an inch big), peeled and roughly chopped

  • 2 teaspoons fresh oregano (or 1 teaspoon dry)

  • 1 bay leaf

  • 1 tablespoon olive oil

  • 1 tablespoon coconut oil

  • 5 cups filtered water (alternatively you could use low sodium vegetable broth

  • 1 teaspoon fine grain sea salt

  • freshly ground pepper

  • 1 cup spicy coconut cream

  • 1 1/2 teaspoons fresh lemon juice

spicy coconut cream

  • 1 can organic coconut milk

  • 1 teaspoon fresh lemon juice

  • a couple pinches of salt

  • 1/8 teaspoon cayenne pepper


  • leftover spicy coconut cream

  • poppy seeds

  • fennel fronds


  • preheat oven to 375° and line a rimmed baking sheet with parchment. rub a good amount of olive oil over cut side of squash; place cut side down on baking sheet and place in oven. cook squash until fork tender - about 50-65 minutes. let the squash cool until it's ready to handle. scoop squash out into a bowl and set aside

  • in a large soup pot, heat olive oil and coconut oil over medium heat. add sliced leeks and oregano, and sauté until leeks are soft; add garlic and cook for 30 seconds. add the fennel and ginger, and cook for about 5 minutes - until fennel is soft and ginger is fragrant. add the kabocha, bay leaf, water, salt, and pepper - stir

  • turn the heat up and bring soup to a simmer, cook for roughly 30 minutes, stirring every so often. remove from heat and stir in 1 cup spicy coconut cream (instructions below)

  • in batches, puree soup in a blender, or food processor, until smooth. transfer soup back to the pot and bring to a low simmer, stir in lemon juice and taste for seasoning (adjust if necessary)

  • serve soup with a dollop of leftover spicy coconut cream, poppy seeds, and chopped fennel fronds

spicy coconut cream

  • whisk the coconut milk a bit if separated; then stir in the lemon juice, cayenne, salt, and pepper. taste and adjust accordingly


1 tsp coconut oil 1 block firm tofu, sliced (you can sub with grilled chicken) ½ pomegranate, seeded ½ avocado, sliced 4-6 kale leaves, removed from stem ½ lemon, juiced 1 handful basil 1 handful coconut chips, lightly toasted


1 tsp caviar lime ½ lime, juiced ½ orange, juiced 1 – 2 tsp agave


In a small mixing bowl, whisk together dressing ingredients. Add tofu and set aside while preparing salad.Divide kale between two medium size serving bowls, dress with just the lemon juice and massage until leaves begin to wilt and turn a vibrant green. Top with avocado, pomegranate seeds, basil and toasted coconut chips.In a medium size fry pan, heat 1 tsp coconut oil. Remove tofu from marinade and pan fry on either side for 2-3 minutes. Once golden, add remaining dressing and heat for a few seconds.

Add tofu to salad and voila, you’re done!

This recipe was created by the lovely Shelley Kamil, health and wellness coach

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