Week of January 6
My dear Community,
We're back! Happy New Year and I hope everyone's holidays were wonderful. The two-week break from the CSA program whizzed by, but I was able to slow down, reconnect, and be present with my kids on the farm. Life on the farm can often feel like it’s in constant motion, so settling into their natural rhythms was such a gift. It reminded me of the simple beauty in slowing down—a value I hope we all carry with us into the new year.
As we welcome 2025, there’s always a renewed sense of possibility in the air. Regardless of whether you make resolutions, set intentions, pick a phase or word of the year or another annual ritual, I hope eating more fresh vegetables is one that feels easy and enjoyable with the support of our CSA program.
Reflecting on the years past, I’ve been struck by how much the structure of our farm has changed. There was a time when you could find John Givens Farms produce up and down the West Coast in grocery stores. But heavy federal regulations have shifted our path, and we’ve refocused almost entirely on our CSA program and local farmers markets. While the change hasn’t been easy, it’s given us the chance to build something even more meaningful—a direct connection with you, our CSA members.
You’re here because you understand the value of good food—not just for your body, but for the overall health of your community. This program feeds more than just those who eat from it; it’s a lifeline for the people, land, and traditions that are too often paved over or pushed aside. Your support makes it possible for us to keep going, to keep growing, and to keep feeding this community. For that, I can’t thank you enough. After all, good food should be simple, accessible, and deeply nourishing.
Let’s head into this year with a shared commitment to embracing the diversity that the farm provides—contributing to our gut health, fostering longevity, and most importantly, gathering together for meals. Because at the end of the day, food isn’t just sustenance; it’s connection, resilience, and hope for the future.
Thank you for being part of this journey with us. Here’s to a year filled with good food, good health, and good company.
Be good to each other,
Carolyn
CSA CONTAINS
CARROTS
SATSUMA TANGERINES from GLENN ANNIE ORGANICS
BUNCHED SPINACH
WHITE CAULIFLOWER
RED LEAF LETTUCE
LACINATO KALE
CILANTRO
YELLOW ONION
BRUSSELS SPROUTS from LAKESIDE ORGANICS
RED LEAF LETTUCE
BIG BOX ADD: CARROTS, GREEN LEAF LETTUCE, BROCCOLI, BRUSSELS SPROUTS, GARNET YAMS
JUST the BASICS:
CARROTS
RED LEAF LETTUCE
BUNCHED SPINACH
CAULIFLOWER
SATSUMA TANGERINES
YELLOW ONION
JUICE FEAST:
ROMAINE LETTUCE
FUJI APPLES
LACINATO KALE
FENNEL
CILANTRO
BUNCHED SPINACH
CARROTS X2
GREEN CABBAGE
SATSUMA TANGERINES
FRUIT EXPANSION: SATSUMA TANGERINES
LETTUCE of the WEEK: GREEN LEAF
MUSHROOM MIX: from WOLFE FARMS
Carrot Cake Bars (Gluten-Free, Paleo-Friendly)
Ingredients:
2 cups almond flour
⅓ cup coconut flour
1 cup coconut sugar
1 teaspoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon salt
1 teaspoon baking soda
½ cup melted coconut oil
5 large eggs, beaten
1 Tablespoon vanilla extract
1 cup grated carrots
2 cups chopped walnuts, divided
½ cup raisins, chopped
Find the full recipe and inspiration here at delicious Meets Healthy
Satsuma Marmalade
Ingredients:
1 pound (about 6) Satsuma or clementine oranges
1 cup water
1 cup granulated sugar
1 teaspoon bourbon (or vanilla extract)
Small pinch kosher salt
1 sterilized pint jar
Find the full recipe and inspiration here at Homesick Texan
Buffalo Cauliflower Bites
Ingredients:
1 large head cauliflower cut into florets
½ cup all-purpose flour
½ cup water
2 teaspoons garlic powder
1 teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper
cooking spray
½ cup hot sauce
2 tablespoons butter melted
½ tablespoon lemon juice
Ranch or blue cheese dressing for serving
Carrots and celery sticks for serving
Find the full recipe and inspiration here at Feel Good Foodie
Garlic Butter Rice with Kale
Ingredients:
7 cups kale sliced leaves , tightly packed
2 tsp extra virgin olive oil
Salt and pepper
2 tbsp (30g) unsalted butter
3 - 4 large garlic cloves , minced
1 1/2 cups uncooked white rice (Note 2)
2 1/4 cups chicken broth (or vegetable)
1 - 2 tbsp (15 - 30g) butter
1/3 cup chopped almonds (or other nuts / seeds of choice)
Find the full recipe and inspiration here at Receipt in Eats
Za'atar Carrot Salad
Ingredients:
16 carrots
Juice of 2 lemons
2 tablespoons olive oil
2 tablespoons white vinegar
1 teaspoon salt
¼ teaspoon black pepper
1 garlic clove, grated
2 heaping tablespoons za’atar
1 tablespoon sesame seeds
1 teaspoon garlic powder
Find the full recipe and inspiration here at Baked by Melissa