Week of September 9
My dear Community,
This week brought stark reverence for life on the farm. Our dog Smoky was bitten by a rattlesnake just steps from our home on Friday. It’s a rare case with unexpected complications, involving neurological issues, and we’re still hopeful he pulls through. It’s a reminder of how delicate life is, and how quickly things can change.
As I’ve been processing this, I found myself spiraling down a familiar rabbit hole—the undeniable link between Big Food and Big Pharma. It's disheartening to think that government subsidies, funded by our tax dollars, are used to grow toxic crops like corn, soy, and wheat, which become the backbone of processed, unhealthy, addictive foods. These same foods, stripped of real nourishment, feed into a system that profits from our poor health, keeping us on a pharmaceutical treadmill as we try to manage the symptoms and conditions that our diets often the cause of in the first place.
I know many of you are already aware of this given your choice to subscribe to real food and take a stand by supporting local farms like ours. But I feel the urgency to keep spreading this message: the grassroots movement to reclaim our health starts with what’s on our plates. When we choose real, whole foods, we’re taking our health back into our own hands.
Thank you for being part of this movement. By supporting our farm and other local growers, you’re not only nourishing your body but also making a stand for a food system that values wellness over profit. Let’s continue this journey together, towards real health, real food, and real change. Unwavering thanks for your support of our CSA, spreading the word and shopping farmers markets when possible.
This week we have crisp gala apples I picked up from Avila, brought to you by Gopher Glenn Organics, to look forward to. I also have Bartlett pears picked right here in Buellton from our orchard. They should be yellow before you eat them. Bartletts are soft, sweet and delicious when ripe.
Be good to each other.
CSA Box Contains:
GALA APPLES
BROCCOLI
BARTLETT PEARS
ROMAINE LETTUCE
CARROTS
GREEN ZUCCHINI
CILANTRO
RED ONIONS
HEIRLOOM TOMATOES
RED BELL PEPPERS
BIG BOX ADD: RED LEAF LETTUCE, CARROTS, STRAWBERRIES, LACINATO KALE, MOUNTAIN MAGIC TOMATOES
JUST the BASICS:
CARROTS
ROMAINE LETTUCE
HEIRLOOM TOMATOES
BROCCOLI
GALA APPLES
RED BELL PEPPERS
JUICE FEAST:
ROMAINE LETTUCE
STRAWBERRIES
CANTALOUPE
CARROTS
CILANTRO
LACINATO KALE
CUCUMBERS
GALA APPLES
BARTLETT PEARS
FRUIT EXPANSION: BARTLETT PEARS + GALA APPLES
LETTUCE OF THE WEEK: RED LEAF
MUSHROOM MIX: from WOLFE FARMS
The Best Paleo Apple Pear Crisp Ever (gluten-free)
Ingredients:
2 large pears
3 organic honey crisp apples (or your preferred apple)
1 teaspoon cinnamon
1 tablespoon melted coconut oil
Crumb topping:
5 tablespoons softened pasture-raised butter, ghee or coconut oil
2 tablespoons maple syrup*
1 cup raw almonds
1/2 cup raw pecans
1/2 cup almond flour*
2/3 cup unsweetened coconut flakes
1 teaspoon vanilla extract
2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon ginger
Find the full recipe and inspiration here at Rachl Mansfield
Apple Cranberry Walnut Salad
Ingredients:
18 cups chopped romaine lettuce
1 Honeycrisp apple, cored + cut into matchsticks
1/3 cup chopped toasted walnuts
1/3 cup dried cranberries
1/3 cup crumbled feta cheese, plus more to taste
Dressing
1/4 cup olive oil
2 Tbsp. apple cider vinegar
2 Tbsp. maple syrup
2 tsp. Dijon mustard
Find the full recipe and inspiration here at Little Broken
The Best Paleo Bean Free Chili
Ingredients:
2 tablespoons olive oil
1 medium sized onion, diced
2 medium bell peppers, any colors, diced
4 cloves of garlic, chopped
2 large carrots, diced
1 pound ground beef
1/2 pound ground pork (or an additional 1/2 pound of ground beef)
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/3 cup tomato paste
1 teaspoon cumin
1 1/2 tablespoons chili powder
1 1/2 teaspoons dried oregano
3 cups broth – 2 cups for a thicker chili
1 14.5 oz can diced tomatoes
1 bay leaf
Juice of one lime
Salt and pepper to taste
Find the full recipe and inspiration here at Nyssas Kitchen
Zucchini Wrapped Chicken Enchiladas
Ingredients:
Enchilada Sauce
5 cloves garlic
1/2 tbsp olive oil
1 large onion
2 jalapeños (+/- depending on desired spiciness)
2 15oz cans chopped tomatoes
1 1/4 cups chicken broth
1 tbsp cumin
1/2 tsp chili powder
1/4 tsp salt
Enchiladas
3 cups shredded chicken
3 large zucchini
1/2 cup grated cheddar cheese (optional)
Topping Options:
Salsa
1 smashed avocado
2 tbsp chopped cilantro
Find the full recipe and inspiration here at Every Last Bite
Rosemary Zucchini Bread
Ingredients:
1 ½ cups packed grated zucchini
1 ½ teaspoons sea salt
5 large pasture-raised eggs
½ cup high-quality olive oil
¼ cup maple syrup or honey
2 ¼ cups fine almond flour
2 tablespoons coconut flour
3 teaspoons baking powder, aluminum free
½ cup raw walnuts, chopped
1 tablespoon fresh rosemary, chopped
2 tablespoons raw pepitas (pumpkin seeds)
Find the full recipe and inspiration here at Dr Hyman
Cilantro Lime Dressing
Ingredients
½ cup extra-virgin olive oil
½ cup lime juice (from about 4 to 6 limes)
1 cup loosely packed cilantro (mostly leaves, small stems are ok, from about 1 small bunch)
1 tablespoon honey or maple syrup, to taste
1 teaspoon Dijon mustard
½ teaspoon ground cumin
Scant ½ teaspoon fine salt, to taste
1 clove garlic, roughly chopped
Optional, for spice: 1 small jalapeño, seeds and ribs removed, and roughly chopped, and/or a pinch of red pepper flakes
Optional, for creamy dressing: 2 tablespoons tahini or ½ cup whole-milk Greek yogurt
Find the full recipe and inspiration here at Cookie and Kate