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Your CSA contents for March 29th

Hey all! We are happy to announce that this is the last week of our Winter CSA and we will continue watering the planted seeds for our Spring CSA to begin next week! Things are looking green these days as we are moving into April and the next three months of our Spring CSA Season.

We have been trying to feature a farm each week. This week, we included almost all ingredients from Tutti Frutti Farms.





Cauliflower - Tutti Frutti

Purple Carrots - Tutti Frutti

Artichokes - Tutti Frutti

Spinach - Tutti Frutti


Dill - Tutti Frutti

Eggs: Dare 2 Dream Farms

About the Farm: Tutti Frutti Farms

Chris and his employees are some of the most efficient farmers I know. With one of the largest organic productions in the county, Tutti Frutti Farms stands out with their large numbers of wholesale accounts and large sized vegetables as well! They grow our food in the hills of the Lompoc Valley off of Santa Rosa Road, which is nicely tucked next to the Santa Ynez river. This spring, for the first time in years, the river flows, giving water to all of the fields and refilling ground water and wells for use in the coming months.


The recipe this week is inspired by an afternoon taco feast at the Santa Barbara restaurant Cocina Corazon, located in the SB Public Market. Chef Ramon Velasquez does an incredible job supporting our community with great ingredients. Here's a similar recipe to try at home!

Crispy Cauliflower Tacos with Mango Salsa

For Mango Salsa:

  • 1 large mango, peeled, cored, and chopped into 1/2-inch cubes

  • 1/2 small red onion, finely diced (about 1/4 cup diced)

  • 1 jalapeño pepper, seeded and finely diced

  • 2 garlic cloves, minced

  • 1/2 tablespoon lime juice (from 1/2 lime)

  • 1/2 cup packed fresh cilantro, coarsely chopped

  • salt and pepper, to taste

For Crispy Cauliflower:

  • 1/3 cup olive oil, divided

  • 1 head cauliflower, cut into small florets (about 6 cups)

  • 6 tablespoons panko breadcrumbs, divided

  • salt and pepper, to taste

For Tacos:

  • 8-10 small flour tortillas (homemade if possible)

  • 1 avocado, pitted

  • 1/2 tablespoon lime juice

  • 1 cup finely shredded red cabbage (from about 1/4 medium head)

  • 1/2 cup mexican crema (or 1/2 cup sour cream mixed with 2 tablespoons milk)


  • To prepare salsa, combine mango, red onion, jalapeño, garlic in a medium bowl. Toss with lime juice and fold in cilantro. Season to taste with salt and pepper and set aside.

  • For cauliflower, heat half of olive oil in a large skillet over medium-high heat. Add half of cauliflower, stirring occasionally, until golden brown, about 7 minutes. Toss with half of panko and continue to cook until breadcrumbs are golden brown, about 3 minutes more. Season to taste with salt and pepper. Transfer cauliflower to a bowl or platter to keep warm, and repeat with second half of cauliflower (cooking the cauliflower in two batches allows the cauliflower to get more brown and crispy).

  • To assemble tacos, coarsely mash avocado with a generous splash of lime juice. Spread a dollop of mashed avocado down the center of each tortilla. Top with a 1/4 cup of crispy cauliflower, a spoonful of mango salsa, a handful of shredded cabbage, and a drizzle of sour cream sauce. Serve warm.


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