Week of November 4
My dear Community,
With the noticeable weather shift, I’m embracing cooler temperatures and happy to fire back up my oven. It's not only tastier to eat with the seasons, letting our meals shift in rhythm with nature, but also better for the environment. As the days get shorter and colder, our bodies naturally begin to crave heartier, warming foods—root vegetables, roasted squashes, and slow-cooked stews. These foods not only warm us from the inside out but also provide the nutrients and energy we need to stay balanced and grounded in the colder months.
This week we’re welcoming back two veggies we haven’t seen in a while: napa cabbage and Swiss chard. Napa cabbage, with its tender leaves and mild flavor, is not only versatile but also packed with nutrients. It’s rich in vitamins C and K, supporting immune health and bone strength, and it’s a great source of fiber, which aids digestion. Try using napa cabbage in a quick stir-fry with garlic and ginger, toss it into soups for added texture, or use the leaves as wraps for a healthy, crunchy alternative to tortillas. Swiss chard is another nutritional powerhouse, loaded with vitamins A, C, and K, as well as antioxidants and minerals like magnesium and potassium. It’s a wonderful addition to sautéed dishes with a bit of olive oil and garlic, perfect for adding to soups or stews, or even mixed into scrambled eggs for a nutrient-packed breakfast. Both of these greens are a great way to boost your meals with fresh, seasonal flavors and health benefits. Check out some great recipes below.
Seasonal shifts at the farm mean it’s cover crop season in Buellton. Cover cropping plays an essential role in regenerating the soil, nourishing it with nutrients while protecting it during the rainy season. These crops act as a blanket for the earth, preventing topsoil from washing away in heavy rains and improving the soil’s overall structure. It’s a quiet, steady process of renewal that supports our farm’s health, ensuring rich, fertile ground for future harvests. Plus, the hay we grow serves another purpose—it feeds the animals that help steward the land, creating a closed-loop system that benefits both the crops and the animals.
A note about last week's fruit expansion- if you received any overly squishy persimmons, don’t hesitate to reach out through Farmhand for a complimentary pound. We’ve added them again this week, and they should be firm and crunchy, perfect for eating fresh or incorporating into your favorite fall dishes.
As always, we’re grateful to have you as part of our CSA family, sharing in the seasonal bounty and supporting the land year round.
Be good to each other.
CSA Contains
CARROTS
ROMAINE LETTUCE
LEEKS
MOUNTAIN MAGIC TOMATOES
GREEN ZUCCHINI
BRAEBURN APPLES from GOPHER GLEN ORGANICS
GREEN BEANS from SUNRISE ORGANICS
NAPA CABBAGE
RED CHARD
GARNET YAMS
BIG BOX ADD: CARROTS, RED BUTTER LETTUCE, BRAEBURN APPLES, CELERY from COKE FARM, CHERRY TOMATOES
JUST the BASICS:
CARROTS
ROMAINE LETTUCE
GREEN BEANS
NAPA CABBAGE
BRAEBURN APPLES
MOUNTAIN MAGIC TOMATOES
JUICE FEAST:
ROMAINE LETTUCE
BRAEBURN APPLES
GREEN CURLY KALE
CARROTS X2
CILANTRO
FENNEL
CUCUMBERS
BABY SPINACH
LACINATO KALE
FRUIT EXPANSION: BRAEBURN APPLES + PERSIMMONS
LETTUCE of the WEEK: ROMAINE
MUSHROOM MIX: from WOLFE FARMS
Sesame Chicken Cabbage Crunch Salad
Ingredients:
For the salad:
6 cups shredded green cabbage (sub napa for excellent crunch and flavor)
1/2 cup diced green onion
3/4 cup freshly diced cilantro
1 cup shredded carrots (or cut into matchsticks for excellent crunch!)
1 red bell pepper, thinly julienned (try blanched green beans or diced zucchini)
1 jalapeño, seeded and diced
For the dressing:
1 batch Sesame Ginger Dressing
For serving:
1/3 cup toasted sliced almonds
1/3 cup roasted cashews halves
Sesame seeds
Extra cilantro
Extra green onion
A few jalapeno slices
Optional: Crispy wonton strips
Find the full recipe and inspiration here at Ambitious Kitchen
Napa Cabbage Steaks
Ingredients:
1 medium napa cabbage
2 tablespoons olive oil
2 tablespoons soy sauce
1 tablespoon maple syrup
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and pepper
red pepper flakes to taste
Find the full recipe and inspiration here at Sweet and Savory Meals
Swiss Chard, Feta & Leek Frittata
Ingredients:
2 tablespoons olive oil
1 large leek, white and light green parts only, halved, cleaned and roughly chopped
1 small bunch of swiss chard, stems discarded and leaves roughly chopped (about 4 cups)
8 eggs, beaten
1/4 cup heavy cream
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon cayenne pepper
1/2 cup feta cheese
salt and pepper
Find the full recipe and inspiration here at Dishing Up the Dirt
Super Green Vegetable Soup
Ingredients:
3 tbsp olive oil
1 ¼ cup leeks, finely chopped
3 cloves garlic, minced
3 stalks celery, diced
1 small zucchini, diced
¾ cup green beans, trimmed and cut in thirds
¾ cup fresh or frozen peas
3 tbsp fresh cilantro, chopped
⅓ cup fresh parsley, chopped
1 ¾ - 2 teaspoon fine kosher salt (taste as you go)
¾ tsp freshly cracked black pepper
6 cups low sodium vegetable broth
1 tbsp freshly squeezed lemon juice
4 cups leafy greens of choice (we used half kale, half spinach)
2 15. oz cans garbanzo beans
Find the full recipe and inspiration here at Crowded Kitchen
Healthy Zucchini Pancakes
Ingredients:
1 cup rolled oats rolled oats, quinoa flakes, buckwheat flakes etc
1/4 cup milk
1 medium sweet potato
1 tablespoon baking powder
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
1/2 cup zucchini shredded and moisture removed
1-2 tablespoons chocolate chips optional
Find the full recipe and inspiration here at The Big Mans World