Week of January 13
My dear community,
What a wildly horrific week it’s been. I spent about five years working at the farmers market in Pacific Palisades—a place that holds countless memories for me. Watching it burn on the news was nothing short of heartbreaking. My heart aches for everyone impacted by this tragedy. Mother Earth continues to cry out for our attention, reminding us how fragile and interconnected our world truly is.
If anyone knows a local family affected by the fire and in need of support, please reach out. We would love to deliver fresh veggies to help nourish them during this incredibly difficult time.
On a more personal note, I’ve been under the weather this past week. I only share this because it’s been really hard to navigate my kitchen—let alone run this business that I love so much. It’s a humbling reminder that rest is necessary, even when there’s so much to be done.
Adding to the mix, our beloved bread lady has been sick since the start of the year. Thankfully she's on the mend, but we’re still without bread this week. We appreciate your patience and understanding as we all work through these challenges.
This morning, I woke up to a chilly 32 degrees outside. While this winter has felt pretty mild overall, these cold mornings slow down our crops and limit the variety we can offer. We’re hopeful to see beets make their way into your boxes soon, but for now, we’re hunkering down for the next month and letting the farm rest and adjust to the colder days. As the temperatures drop, it feels like the perfect time to light up the stove and cook hearty meals. This past week has been a strong reminder that food truly is powerful medicine.
Through it all—the unpredictability of farming, personal challenges, and the shifts in nature—I’m reminded how deeply grateful I am for this community.
Be good to each other.
Carolyn
CSA CONTAINS:
CARROTS
SATSUMA TANGERINES from GLENN ANNIE ORGANICS
RED TURNIPS from SUNRISE ORGANICS
GARNET YAMS
BUTTERNUT SQUASH
RED LEAF LETTUCE
BUNCHED SPINACH
ITALIAN PARSLEY
PINK CHARD
WHITE CAULIFLOWER
BIG BOX ADD: CARROTS, GREEN LEAF LETTUCE, FENNEL, BROCCOLI, YELLOW ONIONS
JUST the BASICS:
CARROTS
RED LEAF LETTUCE
PINK CHARD
WHITE CAULIFLOWER
SATSUMA TANGERINES
GARNET YAMS
JUICE FEAST:
ROMAINE LETTUCE
FUJI APPLES
LACINATO KALE
FENNEL
ITALIAN PARSLEY
BUNCHED SPINACH
CARROTS X2
GREEN CABBAGE
SATSUMA TANGERINES
FRUIT EXPANSION: SATSUMA TANGERINES
LETTUCE of the WEEK: GREEN LEAF
MUSHROOM MIX: from WOLFE FARMS
Loaded Cheesy Cauliflower Bites {Oven Baked & Crispy}
Ingredients:
1 medium head of cauliflower (about 6 cups chopped cauliflower)
1/2 cup very finely chopped kale (sub spinach)
3/4 cup shredded cheddar cheese
1/4 cup finely grated parmesan cheese
1 egg
1/2 cup can also sub in bread crumbs if desired
1 tsp dried oregano
1/2 tsp garlic powder
1/4 tsp salt
1/8 tsp freshly ground pepper
1 tbsp olive oil
Find the full recipe and inspiration here at Haute and Healthy Living
Healthy Roasted Butternut Squash Soup
Ingredients:
3 pound butternut squash cut in half lengthwise, seeds removed
1 tsp olive oil
1 tbsp butter or vegan butter
1/2 cup full-fat coconut milk
4 cloves garlic
3 large carrots diced
1 medium onion chopped
2 ½-3 cups chicken or vegetable broth as needed
¼ tsp cinnamon
3 slices bacon chopped
salt and pepper to taste
thyme and toasted pepitas for garnish
Find the full recipe and inspiration here at Healthy Little Peach
Fluffy Sweet Potato Pancakes (with Almond Flour)
Ingredients:
Wet Ingredients
2 eggs
1/3 cup mashed sweet potatoes
2 tbsp coconut oil
2 -3 tbsp nut milk*
Dry Ingredients
1/3 cup almond flour
1/3 cup tapioca flour
1 tsp baking soda
1 pinch of sea salt
Find the full recipe and inspiration here at Shuangys Kitchen Sink
One Pan Garlic Butter Salmon and Swiss Chard
Ingredients:
2 tablespoons butter or ghee, divided
1 lb. salmon filet
2 cloves garlic minced
2 lbs. swiss chard leaves and stems separated, leaves chopped, and stems cut into 1-2 inch pieces and reserved (about 2 bunches)
kosher salt to taste
black pepper to taste
juice of one lemon
chopped fresh parsley for garnish, optional
Find the full recipe and inspiration here at Bowl of Delicious
Roasted Butternut Squash And Turnips
Ingredients:
1 butternut squash peeled and chopped
2 small turnips peeled and chopped
1 cup fresh cranberries
1 cup pecans coarsely chopped
1 tsp. ground cinnamon
¼ tsp. allspice
¼ tsp. nutmeg
2 tbsp. olive oil
fresh parsley to garnish