As most of you know, I have an obsession with farms and supporting our local farmers for the incredibly important work they do. That’s why I’ve partnered up with Farm Fresh To You, a second-generation family farm, Capay Organic, who keep healthy crop rotation, encouraging a diverse ecosystem around the fields, efficiently using local water sources and carefully selecting produce varieties that grow well and taste great. If you are in the California region and love organic fruits and veggies but don’t have time to go to the farmers market every week, I would like to introduce you to this convenient service that brings fresh ingredients to you door and everything is customizable - here is how -

You can select your box style, whether you want fruits only, veggies only or BOTH
You can select which produce you want in your box and other grocery add ons
You get to select how often you want a box delivered - once a week, one a month - no problem!
They support local farmers and farms in the region

Here is a discount code for $15 OFF your first order - YASM3956 - hope you give it a try because I am definitely one happy customer.

This week, I got an incredible selection of fruits and veggies and with Summer around the corner, I decided to make a beautiful farmers fresh salad that is light and bursting with flavor because healthy food don’t have to be boring. Here are the fresh organic ingredients I used in this salad:

A bunch organic green kale
Organic small sweet potato
Organic pink lady apple
Organic tango mandarin oranges
Semi-Dry Sun-Dried Tomatoes
Organic Quinoa

Preheat the oven or toaster oven for 350F. Place tin foil on the bottom of the baking sheet for easy clean up.

Start by washing the sweet potatoes and thinly slicing them. Transfer to a small nesting bowl and drizzle with olive oil. Season with salt and pepper. Toss to incorporate everything. Place all the sweet potatoes on the baking sheet (spread out) and pop in the oven for 20 minutes or until cooked through. Remove from the oven and let cool.

Meanwhile, pour 1 tbsp olive oil in a medium pot and heat over medium-high. Pour in the quinoa and mix to combine the olive with throughout the quinoa for 1-2 mins. Add the chicken broth and bring to boil. Lower the temp, cover the pot and allow it to simmer for 7-10 mins over low heat. One done, it should be perfectly fluffy. Transfer to a bowl and set aside.

Wash and prep the rest of the veggies and fruits. Massage the kale with olive oil to soften then remove the stems and roughly chop.

Transfer the chopped kale into a bowl, add the sliced apples, peeled mandarin oranges, cooked quinoa, roasted sweet potatoes, semi-dry sun-dried tomatoes. Pour your choice of dressing and toss everything together. Transfer some in a bowl and enjoy!