Week of April 14

My dear Community,

We have a treat for you this week—Goleta grown avocados! We’ve been letting them ripen gently, so they’re ready to enjoy now. Have you ever frozen avocados to blend into a smoothie? It makes for the creamiest, most satisfying texture—an easy upgrade to your morning or afternoon blend.

We’re deep in beet season, and I hope you’re enjoying them as much as we are. They’ve been in the boxes for a few weeks now, and for good reason. Beets are one of those powerhouse veggies that do more than just add color—they support liver detoxification, help lower blood pressure, and are rich in nitrates that improve blood flow and stamina. They’re also a great source of folate, fiber, and antioxidants. Best part? They’re incredibly versatile. Roast them with olive oil and sea salt, grate them raw into a salad for a sweet crunch, blend them into hummus or soup, or toss them into a smoothie for a surprisingly rich, earthy sweetness. (Yes, beet smoothies are a thing—and they’re delicious.)

You may have seen headlines about Sable Offshore Corp., the company currently working to repair the pipeline that stretches through our region, from Gaviota and beyond. This is the same pipeline that caused the Refugio oil spill in 2015, and in recent months, Sable has begun excavation and pressure-testing work just next door to us—without obtaining proper coastal permits. They’ve been using massive, house-sized air compressors to test the lines, which has been extremely disruptive. The California Coastal Commission issued cease-and-desist orders and imposed a record $18 million fine for the unpermitted work. While we remain focused on the land and food, imposing neighboring operations have taken up more of our energy than we’d like.

As always, we keep going—grateful to continue connecting you with nourishing, local food that supports your health, your home, and your community.

Thank you for being part of this grassroots movement. In a time when small farms are being squeezed out from every angle, your support is more meaningful than ever. From our farm family to yours—I hope you love this week’s box.

Be good to each other.

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CSA Contains:

CARROTS 

BUNCHED SPINACH 

STRAWBERRIES 

HASS AVOCADOS

BROCCOLI from LAKESIDE ORGANICS

SUGAR SNAP PEAS 

RED LEAF LETTUCE 

RED BEETS 

DILL 

GARNET YAMS 

BIG BOX ADD: CARROTS, ROMAINE LETTUCE, GARNET YAMS, STRAWBERRIES, PIXIE TANGERINES

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JUST the BASICS:

CARROTS

SUGAR SNAP PEAS

BUNCHED SPINACH

HASS AVOCADOS

BROCCOLI

RED LEAF LETTUCE

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JUICE FEAST:

ROMAINE LETTUCE

PIXIE TANGERINES

BUNCHED SPINACH

LACINATO KALE

STRAWBERRIES

CARROTS

BLUEBERRIES

RED BEETS

FENNEL

CILANTRO

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FRUIT EXPANSION: PIXIE TANGERINES and STRAWBERRIES

LETTUCE of the WEEK: ROMAINE LETTUCE

MUSHROOM MIX: from WOLFE FARMS

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Green Smoothie

Ingredients:

1 medium avocado peeled and pitted

1 cup spinach

1 1/2 cups unsweetened coconut milk

1 scoop vanilla protein powder (let me know if you'd like a suggestion)

1 tbsp peanut butter/almond butter

1 tbsp freshly squeezed lemon juice

4 ice cubes  optional

Some mint leaves

Find the full recipe and inspiration here at Primavera Kitchen

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(Flourless) Chocolate Beet Cake with Chocolate Avocado Frosting                        

Ingredients

Cake

7 oz / 200 gr dark chocolate (I used Green&Black’s +70% dark chocolate)

8 oz / 240 gr raw beets, peeled and finely grated

4 large eggs, separated

⅔ cup brown sugar (I used coconut sugar)

1¼ cups almond flour

1 teaspoon baking powder

1 tablespoon cocoa powder

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Frosting

1 avocado, pitted and peeled

¼ cup maple syrup

¼ cup unsweetened cocoa powder

Find the full recipe and inspiration here at The Iron You

Creamy Broccoli Slaw

Ingredients:

4 cups fresh broccoli slaw mix (or shredded broccoli stems)

1 cup shredded carrots

½ cup mayonnaise

2 tablespoons apple cider vinegar

1 tablespoon honey (or agave syrup for vegan option)

½ teaspoon garlic powder

½ teaspoon onion powder

Salt and pepper to taste

¼ cup sliced almonds (optional)

Find the full recipe and inspiration here at I Heart Meals

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Easy Beet Fritters with Dill Yogurt Sauce

Ingredients

FRITTERS

3 cups shredded raw beets (2 medium-large beets yield ~3 cups)

1/2 cup finely chopped shallot*

4 Tbsp flaxseed meal (ground flax seeds)

1/2 tsp sea salt

1/4 tsp black pepper

1/4 cup chickpea flour*

2 Tbsp avocado oil (or other neutral, high-heat oil // see notes if oil-free*)

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SAUCE optional

1/2 cup plain unsweetened dairy-free yogurt

2 Tbsp freshly chopped dill*

1 healthy pinch sea salt

1 drizzle olive oil

Find the full recipe and inspiration here at Minimalist Baker