Week of September 30
My dear Community,
I hope you're enjoying the last day of September! As we transition into fall, I wanted to share a few updates about what’s available in the store, in our boxes and about some community members.
First, corn and yellow peaches are still available for a limited time! If you haven’t had a chance to grab them yet, now’s the time before they’re gone. We’re also keeping our fingers crossed for a late-season comeback in strawberries. I’m hopeful for another round of those sweet berries soon and will let you know.
Next, we’re picking the apples from our orchard this week! The difference between our apples and the ones you’ll find in the store is huge. Most store-bought apples can be up to six months old, kept in cold storage, which really changes the taste and texture. Our apples are fresh off the tree, crisp, and full of flavor. Over six years ago, I dreamt about our own organic fruit orchard because finding good fruit was becoming harder and harder. We’re still learning and fine-tuning, but I promise you’ll taste the love and hard work we’ve put into this orchard and am so happy to include them.
Last, I'm excited to have kabocha squash in the boxes this week! It’s one of my absolute favorites—super sweet, with bright orange flesh that’s packed with nutrients. Kabocha is high in beta-carotene, which is great for your immune system, skin health, and vision. Plus, it’s really easy to cook. Just roast it with a little ghee and sea salt. You can even eat the skin once it's cooked! I hope you love it as much as I do- think of it as a richer, more flavorful butternut squash.
On the farm, my husband has taken the lead on a big worm project which is creating another incredible source of healthy soil. And thanks to my good friend and coworker, we now have a beautiful wooden worm composting system right by my house. It's part of my plan to build a butterfly garden, and I’m sure my house plants are going to get a big boost from the nutrient-rich compost too! Check our Instagram for updates this week. My dear friend Leanne Elliott poured her heart and soul into creating an incredible new magazine. It's filled with stories that inspire connection, creativity, and self-growth. If you’re someone who loves to dive deep into topics like wellness, personal transformation, and community building, you’ll want to check it out at www.leanneelliott.com/magazine. It’s perfect for readers who are passionate about living a balanced, fulfilling life.
Also, Flow Yoga & Wellness is offering a Breathwork and Meditation session on Wednesday, Oct 2 from 6-7 PM. If you’re looking to reset and reconnect, this session is a great way to do that. Details and to register: https://sbflowyoga.com/events
Thank you all for being part of this wonderful community. I’m so grateful to share our harvest and these updates with you each week. Have a wonderful week, and enjoy the fresh produce in your boxes. Don't hesitate to reach out if you need anything veggie related!
Be good to each other.
CSA Contains:
CARROTS
HEIRLOOM TOMATOES
GREEN ZUCCHINI
ROMAINE LETTUCE
RED BELL PEPPERS
MOUNTAIN MAGIC TOMATOES
GOLDEN DELICIOUS APPLES from OUR ORCHARD (or a mix of others)
ORANGE KABOCHA SQUASH
CILANTRO
RED ONIONS
BIG BOX ADD: CARROTS, RED LEAF LETTUCE, MOUNTAIN MAGIC TOMATOES, MINI BELL PEPPERS, ARUGULA
JUST the BASICS:
CARROTS
ROMAINE LETTUCE
ORANGE KABOCHA SQUASH
HEIRLOOM TOMATOES
GOLDEN DELICIOUSAPPLES
RED BELL PEPPERS
JUICE FEAST:
ROMAINE LETTUCE
GALA APPLES X2
LACINATO KALE
CARROTS X2
CILANTRO
FENNEL
CUCUMBERS
FRUIT EXPANSION: APPLES + PEARS
LETTUCE of the WEEK: RED LEAF
MUSHROOM MIX: from WOLFE FARMS
Roasted Kabocha Squash with Maple Cinnamon Tahini
Ingredients:
1 large kabocha squash
2 Tbsp avocado oil
1 Tbsp pure maple syrup
1/2 tsp ground cinnamon
1 pinch sea salt
1/4 cup raw hazelnuts chopped
Maple Cinnamon Tahini
3 Tbsp tahini
2 Tbsp pure maple syrup
1 tsp ground cinnamon
pinch sea salt
Find the full recipe and inspiration here at The Roasted Root
Paleo Zucchini Bread
Ingredients:
3 medium zucchini, grated (2-2.5 grated cups)
½ teaspoon sea or kosher salt, divided
2 eggs
⅓ c melted coconut oil
1 teaspoon vanilla
1 teaspoon apple cider vinegar
½ c coconut sugar
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 ¾ c almond flour
½ c chopped walnuts
½ c paleo dark chocolate chips
Find the full recipe and inspiration here at Cotter Crunch
Fresh Black Bean Burrito Bowl
Ingredients:
½ batch Black Beans* (or make the full batch for leftovers)
1 batch Cilantro Lime Brown Rice
1 batch Quick-Pickled Onions
1 batch Cilantro Hemp Pesto (double if you love sauce)
Optional additions: Fried eggs or scrambled eggs, toasted pepitas (green pumpkin seeds), crumbled Cotija or feta cheese, sliced avocado, handful of halved cherry tomatoes, hot sauce or quick collard greens
Find the recipe and full instructions here at Cookie and Kate
7 Ingredient Vegan Roasted Red Pepper Sauce Recipe
Ingredients:
3 deseeded sliced red peppers
1 white onion sliced
4 cloves of garlic
2 tbsp olive oil
2 tsp coarse salt
1 tsp black pepper
½ cup heavy cream or coconut milk
Find the full recipe and inspiration here at Tasting with Tina
Best Detox Grilled Chopped Salad
Ingredients:
For The Grill:
3 ears fresh sweet corn, husked
4 hearts Romaine lettuce (or 1 head romatine)
1 lb. jumbo tail on shrimp (use more for a higher shrimp-to-veg ratio)
lime juice, olive oil, and salt
Other Salad Stuff:
2 cups chopped tomatoes
2 cups chopped cucumbers
2 cups chopped red bell pepper
cilantro avocado dressing (see notes)