Author Archives: Carolyn

Week of April 14th

My dear community,

Spring is here and we are welcoming strawberries and zucchini this week. Even though we planted zucchini a month earlier this year, we still didn’t receive any significant amount of squash until now. Although we try and test the boundaries of the seasons, surrendering to mother nature is really the way to go.

Friendly reminder veggie pro-tips: storing your veggies correctly will help them last one to two weeks in your fridge no problem. We are picking within 24 hours of you receiving them. That means the produce didn’t sit in a warehouse, on a truck and then on a store shelf. It’s coming straight to your kitchen from our farm. Wash your greens, spin them dry and put them in an airtight container. Removing the tops off your carrots, beets, etc. help keep the moisture in the roots. Strawberries can be lined between paper towels in an airtight container (if you can resist eating them that fast). If they’re not put away correctly in the fridge, however, they will start to wilt. I pulled a bunch of spinach out that I hastily threw onto a fridge shelf last night. It was pretty wilted and if someone else saw it they probably would have suggested tossing it into the compost.:) But I plunged it in a cool bath of water and within 30 minutes it was perky, beautifully green and good as fresh. If I bring a new box home and I still have greens in my fridge, I toss them in the freezer for a smoothie. Having my lettuce cleaned, chopped and ready to go helps me eat more salads as well. Prepping your veggies ahead of time makes a seamless transition to your mouth when time is tight. Hope you enjoy the bounty this week.

Be good to each other.

CSA Contains:
BUNCHED SPINACH
CARROTS
BROCCOLI
STRAWBERRIES
FENNEL
GREEN ZUCCHINI
SUGAR SNAP PEAS
RED LEAF LETTUCE
LEEKS
LACINATO KALE
BOX ADD: CARROTS, BRUSSELS SPROUTS, SUGAR SNAP PEAS, GREEN LEAF LETTUCE, RED BEETS

JUST the BASICS:
CARROTS
BROCCOLI
STRAWBERRIES
ZUCCHINI
SUGAR SNAP PEAS
RED LEAF LETTUCE

JUICE FEAST:
CARROTS
BUNCHED SPINACH
ROMAINE LETTUCE
KALE
FENNEL
BLUEBERRIES
PINK LADY APPLES
RED BEETS
STRAWBERRIES

FRUIT EXPANSION: BLUEBERRIES from OCCIPINTI FARMS and STRAWBERRIES
LETTUCE of the WEEK: GREEN LEAF

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Week of April 7th

I’m off celebrating my son’s fifth birthday – more farm news next week. Have a great week!

CSA Contains:
CARROTS
SUGAR SNAP PEAS
RED BEETS
BROCCOLI
BUNCHED SPINACH
RED LEAF LETTUCE
GREEN CURLY KALE
RED RADISHES
LEEKS
CELERY
BIG BOX ADD: CARROTS, BRUSSELS SPROUTS, SUGAR SNAP PEAS, RED BUTTER LETTUCE, BLUEBERRIES from OCCHIPINTI FARM

JUST the BASICS
CARROTS
SUGAR SNAP PEAS
BROCCOLI
BUNCHED SPINACH
RED LEAF LETTUCE
PINK LADY APPLES from CUYAMA ORCHARDS

JUICE FEAST:
CARROTS X2
RED BEETS
BUNCHED SPINACH
ROMAINE LETTUCE
GREEN CURLY KALE
CELERY X2
ITALIAN PARSLEY
PINK LADY APPLES

FRUIT EXPANSION: BLUEBERRIES and TANGO MANDERINES
LETTUCE of the WEEK: ROMAINE

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Week of March 31st

My dear community,

As we round the corner into spring it may feel like the CSA box is taking time to catch up. But as the days (and especially nights) warm up we will be able to harvest enough spring things to change up the vibes in the box. Speaking of spring – I’ve been spending my days with the newest members of our farm family. Two baby neubian goats were born into this world last week. A very calming reminder of everything that there is so much good in this world. Looking forward to spending time with the momma and babies and eventually getting into goat milk and all the products that can come from it.
Do you know (and love) any local products that we should sell in our CSA store? Drop me a line and let me know. Through the craziness of a pandemic or just making everyday life a little more simple – we’re here to help.

Be good to each other.

CSA Contains:
CARROTS
RED BEETS
ROMAINE LETTUCE
DILL
LEEKS
GREEN CABBAGE
LACINATO KALE
BUNCHED SPINACH
PINK LADY APPLES from CUYAMA ORCHARD
WHITE CAULIFLOWER
BIG BOX ADD: CARROTS, RED LEAF LETTUCE, RADISHES, TANGELOS, HASS AVOCADOS from GREENSPOT FARMING

Just the Basics:
CARROTS
RED BEETS
ROMAINE LETTUCE
BUNCHED SPINACH
PINK LADY APPLES
WHITE CAULIFLOWER

JUICE FEAST:
CARROTS
RED BEETS
ROMAINE LETTUCE
GREEN CABBAGE
LACINATO KALE
BUNCHED SPINACH
PINK LADY APPLES
CELERY
ITALIAN PARSLEY

FRUIT EXPANSION: PINK LADY APPLES and PIXIE TANGERINES from OJAI PIXIES
LETTUCE of the WEEK: RED LEAF LETTUCE

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Week of March 24th

My dear community,

Just a quick note to say thanks. We so appreciate you being a part of our CSA program and spreading the word. For every member that signs up with a referal (and stays on for at least 6 weeks), we will pass the love back your way via a $25 credit on your account. As we all get back to the new normal we really appreciate you continuing to support local food. Regardless if our day feels normal and calm, or seriously nuts, it’s reassuring to know that a box of freshly picked produce is coming just for you. A lot of this world is experiencing food deserts and might not know where their next meal is coming from. Food banks can’t necessarily stock up with fresh produce. I give thanks for all that we have.

Be good to eachother.

CSA Contains:
CARROTS
BUNCHED SPINACH
RED LEAF LETTUCE
LEEKS
COLLARD GREENS
WHITE CAULIFLOWER
BUNCHED ARUGULA
PINK LADY APPLES from CUYAMA ORCHARDS
EASTER EGG RADISHES
SUGAR SNAP PEAS
BIG BOX ADD: CARROTS, ROMAINE LETTUCE, BRUSSELS SPROUTS, LACINATO KALE, RED BEETS

JUST the BASICS:
CARROTS
BUNCHED SPINACH
RED LEAF LETTUCE
WHITE CAULIFLOWER
PINK LADY APPLES
SUGAR SNAP PEAS

JUICE FEAST:
CARROTS
BUNCHED SPINACH
ROMAINE LETTUCE
COLLARD GREENS
PINK LADY APPLES from CUYAMA ORCHARDS
LACINATO KALE
RED BEETS
ITALIAN PARSLEY
CELERY
FENNEL

FRUIT EXPANION: PINK LADY APPLES and Pixie Tangerines from OJAI PIXIE
LETTUCE of the WEEK: ROMAINE LETTUCE

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Week of March 17th

My dear community,

I was looking at one of our early summer peach trees that already developed leaves. With those leaves came an onset of leaf curl, which is actually a fungus which will ultimately deform, but only slight effect the flavor of the peaches. I was curious why we didn’t spray (with organic materials and oils of course) the trees earlier in the season. But as a whole we want to stay away from reacting to problems. Ideally we want to learn which trees are experiencing difficulties and grow them from the root up for heartier resistance in the future. I think this holds true across the farm. If we can maintain healthy soil and compost, we are less likely to need external inputs and can work with nature instead of against it.
We’ve already planted corn, zucchini and we are starting on melons this week. Winter veggies will be a thing of the past before we know it, though a lot of those greens will hang on for the ride. Sugar snap peas weren’t plump enough to go into the boxes this week, but they will be a staple soon enough. Please enjoy all the offerings your box has this week and try a new recipe. Fennel always pushes me out of my comfort zone to a happy place, with the bulb roasted and covered in parmesan cheese and the fronds great in salads.

Be good to each other.

CSA Contains:
CARROTS
WHITE CAULIFLOWER
RED CHARD
SALAD MIX
FENNEL
LEEKS
RED BEETS
RED CABBAGE
BROCCOLI from SUNRISE ORGANICS
BABY SPINACH
BIG BOX ADD: HASS AVOCADOS, ROMAINE LETTUCE, KOHLRABI, BRUSSELS SPROUTS, CARROTS

Just the Basics:
CARROTS
WHITE CAULIFLOWER
SALAD MIX
RED BEETS
BROCCOLI
BABY SPINACH

JUICE FEAST:
CARROTS
RED CHARD
ROMAINE LETTUCE
FENNEL
RED BEETS
RED CABBAGE
BABY SPINACH
CELERY
CILANTRO
PINK LADY APPLES from CUYAMA ORCHARD

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Week of March 10th

My dear community,

I was very excited when I heard over the weekend that zucchini and sugar snap peas are a few weeks out! Then strawberries and tomatoes will follow soon after. The bounty of spring time is nearly upon us. I appreciate everyone who shared countless ways to make all our greens into delicious nourishing recipes. I made a delicious soup that got my whole family into chard last week . Even my 1 year old was slurping down the leftovers for breakfast. An easy and forgiving recipe:

cook down an onion and 2 cloves of garlic in 1/4 cup ghee for about 10 mins
add a whole head of chopped cauliflower with a crushed bay leaf and cook another 10 mins
add a quart of bone broth (see our CSA store for Wishbone Wellbeing Bone Broth) and the washed and chopped chard leaves
as the soup heats add 1 cup of full fat coconut milk and use an immersion blender to mix it all up
of course substitute as desired- this can easily be vegetarian or vegan, switch out or omit the cauliflower, or you could make it even heartier by adding beans or cheese, served over rice…
It was super filling and satisfying. Having chard come in the CSA box when I wouldn’t normally buy it pushes me outside my comfort zone and in turn I reap the benefits of the nutritional powerhouse that is chard – it’s an excellent source of vitamins K, A, and C, as well as a good source of magnesium, potassium, iron, and dietary fiber. Receiving your box within 24 hours of the vegetables being picked, growing the varieties that taste best in our experience and in the appropriate season helps set our vegetables apart from all else. ENJOY!

Be good to each other.

CSA Contains:
CARROTS
WHITE CAULIFLOWER
RED BEETS
GREEN CABBAGE
HASS AVOCADOS from GREEN SPOT FARMING
EAST EGG RADISHES from SUNRISE ORGANICS
LEEKS
FUJI APPLES from CUYAMA ORCHARDS
ROMAINE LETTUCE
GREEN CURLY KALE
BIG BOX ADD: SALAD MIX, CARROTS, BRUSSELS SPROUTS (or tangerines), GARNET YAMS, BABY SPINACH from SUNRISE ORGANICS

JUST the BASICS:
CARROTS
CAULIFLOWER
HASS AVOCADOS
FUJI APPLE
ROMAINE LETTUCE
GREEN CURLY KALE

JUICE FEAST:
CARROTS X2
RED BEETS
FUJI APPLES
ROMAINE LETTUCE
GREEN CURLY KALE
CELERY
ITALIAN PARSLEY
FENNEL
BABY SPINACH

FRUIT EXPANSION: FUJI APPLES from CUYAMA ORCHARDS and GOLDEN NUGGET TANGERINES from FRUIT FAIRY FARMS
LETTUCE of the WEEK: RED LEAF LETTUCE

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Week of March 3rd

My dear community,

A few of our CSA members along with many other members of our community have been involved in the San Marcos Foothills sit-in protest to prevent development and save this sacred space. Save San Marcos Foothills had a meeting with an attorney and the developer’s team last Thursday and their attorney has been trying to work out a deal with the developer ever since. It has been quite a process. “We will be at the foothills until we have a deal. At this point, we are holding vigil to prevent the grading of the road, for which there was a permit we could not appeal.” The group was there early this morning to make sure no bull dozers entered. “I am trying to imagine a world in which the people of greater Santa Barbara and Goleta, and maybe the wider world via social media, get a chance to buy this property. I am holding on to that,” says Jill, one of our members who stood so vigilantly against the developement. If you have space to go support them or donate money to the cause, please visit https://www.savesanmarcosfoothills.org/. There are better housing solutions that need to be looked at first before destroying big open spaces for luxury condos.

Be good to each other.

CSA Contains:
CARROTS
CILANTRO
LEEKS
RED CHARD
CAULIFLOWER
ROMAINE LETTUCE
RED KOHLRABI
BRUSSEL SPROUTS
FUJI APPLES
BABY SPINACH
BIG BOX ADD: BROCCOLI, CARROTS, SALAD MIX, BRUSSELS, one more TBD

Just the Basics:
CARROTS
CAULIFLOWER
ROMAINE LETTUCE
BRUSSEL SPROUTS
FUJI APPLES
BABY SPINACH

JUICE Feast:
CARROTS
BABY SPINACH
RED CHARD
ROMAINE LETTUCE
LACINATO KALE
FENNEL
CELERY
CILANTRO
FUJI APPLES from CUYAMA ORCHARD

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Week of February 24th

My dear community,

I wanted to address bugs found in your boxes and on your veggies in case you were wondering about the occasional one or two, ok, or sometimes, a few. Bugs are a part of organic produce and come as a result. We aren’t so focused on perfection and beauty (although it’s a nice afterthought as put into our brains from big box grocery stores and advertising) as we are on soil health and delicious varieties that taste good when ripe. We want food that nurtures your body because the ground hasn’t been polluted with chemicals so the perfect looking apple can be plucked off the tree. Hard work goes into hand weeding the earth. Conventional farms first bathe the ground in chemicals so only targeted plants that are pumped full of more chemical fertilizers can grow. It was a pretty painstaking process of picking brussels sprouts last week. Each piece was cleaned as it was picked and put into a bucket and then were washed together again. If you find aphids (though totally edible and not dangerous or poisonous to humans), try soaking the vegetable in a cool bath of salt water before cooking. If you see holes in your leafy greens – be thankful that there is life on the farm as it should be. Bugs get more prevalent as the weather warms up so I wanted to bring it to your attention. Hope you enjoy all that our farm has to offer this week.

Eat more plants! It’s undeniable that regardless of any diet you are following or not – eating more plants is going to benefit your health.

Be good to each other.

CSA Contains:
CARROTS
BROCOLLI from SUNRISE ORGANICS
RED LEAF LETTUCE
GREEN CABBAGE
LEEKS
BUNCHED SPINACH
LACINATO KALE
HASS AVOCADOS from GREENSPOT FARMING
CELERY
GARNET YAMS from QUAIL H. FARMS
BIG BOX ADD: CARROTS, ROMAINE, BROCCOLINI from , RED BEETS, FUJI APPLES from CUYAMA ORCHARDS

Just the Basics
CARROTS
BROCOLLI
BUNCHED SPINACH
HASS AVOCADOS
RED LEAF LETTUCE
GARNET YAMS

JUICE FEAST:
CARROTS
ROMAINE LETTUCE
GREEN CABBAGE
ITALIAN PARSLEY
BUNCHED SPINACH
LACINATO KALE
CELERY
GRANNY SMITH APPLES from GOPHER GLENN ORGANICS
RED BEETS

FRUIT EXPANSION: FUJI APPLES from CUYAMA ORCHARDS and SATSUMA TANGERINES from GLENN ANNIE ORGANICS
LETTUCE of the Week: RED BUTTER

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Week of February 17th

My dear community,

I have a few leeks piling up in my fridge so in case you do too I shared a few recipes below to keep them from directly becoming compost. One good night of soup making usually clears out my fridge. Advanced meal prepping has circled back around in my life and soup seems to be such an easy and filling meal. I’ve been roasting beets the night I get them and putting them in the fridge for salads. I’ve been sauteeing the beet greens to add to eggs in the morning as I’m a big fan of the texture when cooked down. Cauliflower gets roasted and dropped into everything from salads to snacks.
Don’t forget to check out our CSA Store to shop for local goods in addition to extra fruit and veggies. All bread orders need to be placed by Sunday at midnight. The cut-off for all other orders is Monday at midnight. This week we have a few extra bunches of broccolini @$3.50/bu per email request. Fruit is slim pickings right now, but that will change as we head into spring.

Speaking of, it’s been a week filled with trimming back fruit trees, weeding the fields and planting new crops for the spring. Hope you have a great week!

Be good to each other.

CSA Contains:
WHITE CAULIFLOWER
CARROTS
BUNCHED SPINACH
LACINATO KALE
BRUSSELS SPROUTS
RED LEAF LETTUCE
RED BEETS
FUJI APPLES from CUYAMA ORCHARDS
LEEKS
FENNEL
BIG BOX ADD: CARROTS, ROMAINE LETTUCE, BROCOLLINI from JOSI’S ORGANIC FARM, CELERY, GARNET YAMS

JUST the BASICS:
CAULIFLOWER
BUNCHED SPINACH
CARROTS
RED LEAF LETTUCE
FUJI APPLES
BRUSSELS SPROUTS

JUICE FEAST:
CARROTS
BUNCHED SPINACH
LACINATO KALE
ROMAINE LETTUCE
RED BEETS
FUJI APPLES
FENNEL
CELERY X2

FRUIT EXPANSION: FUJI APPLES and KIWI (wait until they are soft like an avocado before eating)
LETTUCE of the WEEK: ROMAINE LETTUCE

Leek, Mushroom, and Chicken Soup

Ingredients:
2 tablespoons extra virgin olive oil
4 cups thinly sliced leeks (about 2 leeks)
4 cups thinly sliced cremini mushrooms (about 1 pound)
1/4 cup coconut aminos or tamari
1 can full-fat coconut milk
3 cups bone or chicken broth
1/2 teaspoon cumin
1/2 teaspoon turmeric
1 1-inch piece ginger, peeled and minced
1 teaspoon minced garlic
1/4 teaspoon red chili flakes
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
2–3 cups cubed leftover boneless, skinless chicken breasts (optional)
(Find the full recipe and inspiration here at Do You Even Paleo)

Cauliflower Leek Soup – Vegan

Ingredients:
FOR THE SOUP
1 large head of cauliflower, roughly chopped
2 leeks (1 bunch)
6 cups vegetable broth
2 Tablespoons nutritional yeast
1 and 1/2 teaspoon onion powder
1 and 1/2 teaspoon garlic powder
1 teaspoon dried thyme
1 bay leaf
Himalayan pink salt to taste (I use about 1 and 1/2 teaspoon with a low sodium broth)
pepper to taste
(Find the full recipe and directions here at Where You Get Your Protein)

Raw Kale and Brussels Sprouts Salad with Tahini-Maple Dressing

Ingredients:
1 bunch of curly green kale
12 Brussels sprouts (about ½ pound or 2 big handfuls’ worth)
¼ cup sliced almonds
¼ cup shaved Parmesan, to taste (use a vegetable peeler to shave the cheese into little strips)
Fine sea salt
Tahini-maple dressing
¼ cup tahini
2 tablespoons white wine vinegar
2 teaspoons white miso
2 teaspoons maple syrup
Pinch of red pepper flakes
¼ cup water
(Find the full recipe and directions here at Cookie and Kate)

Roasted Beet and Kale Salad with Maple Candied Walnuts

Ingredients:
1.5 lb. beets, peeled and quartered (or cut into bite sized pieces if you’re using large beets)
1 teaspoon extra virgin olive oil
1 cup walnut halves
3 tablespoons pure maple syrup
¼ teaspoon sea salt
⅛ teaspoon fresh cracked pepper
4 packed cups of curly kale, washed and torn into bite sized pieces
(Find the recipe and inspiration here at The Endless Meal)

Cauliflower Tinga Tacos

Ingredients:
Cauliflower tinga
1 tbsp olive oil
1 medium cauliflower, cut into florets
1 tbsp olive oil
1 onion, chopped
2 garlic cloves, finely chopped
2 chipotle peppers in adobo
1 tsp chilli powder
1/2 tsp cumin
salt and pepper to taste
4–5 tbsp water
Also needed:
Corn tortillas
Shredded cabbage or brussels
cilantro
avocado
sour cream (vegan or regular)
(Find the full recipe and directions here at Choosing Chia)

Roasted Beet and Fennel Burgers (veg, gluten-free, grain-free, paleo)

Ingredients:
1 bulb fennel, fronds removed
3 large beets, washed and unpeeled
1 cup raw almonds
4 eggs
1/2 cup salsa (we used this guy; if you’re using a saltier salsa, you may want to reduce the sea salt by half)
1 T honey
1 tsp salt
1 tsp cumin
1 tsp paprika
olive oil
avocado, gorgonzola, sriracha and/or other tasty toppings of your choice
bibb lettuce (or buns) for serving
(Find the full recipe and inspiration here at The Pill and Quill)

Week of February 10th

My dear community,

It’s that time of year when it feels like there’s not a whole lot going on at the farm. It’s the calm before spring planting. I spoke with John Givens this morning as he was planting zucchini up at our El Capitan Ranch. Those are very happy vegetables with sprawling ocean views. Spring is still a ways out, but it will be here before we know it with all the abundance that comes with it. The chickens are starting to lay more eggs with these warmer, longer days and we’ve started to add eggs to people on our waitlist.
A quick reminder to check out all our locally made goods in our CSA Store. Spicy jam, honey, bone broth and hummus along with fresh baked bread, extra veggies and fruit. Is there something you don’t see in the store? Make sure to inquire. You can also add a one time extra box if you want to gift it to a friend for Valentine’s Day. Just let us know! Hope you all have a great week.

Be good to each other.

CSA Contains:
WHITE CAULIFLOWER
CARROTS
BUNCHED SPINACH
COLLARD GREENS
CILANTRO
GREEN CABBAGE
GREEN LEAF LETTUCE
RED BEETS
LEEKS
BROCOLLINI from TOMATERO FARMS
BIG BOX ADD: CARROTS, ROMAINE LETTUCE, FUJI APPLES from CUYAMA ORCHARD, GREEN KALE, ARUGULA

Just the Basics:
WHITE CAULIFLOWER
CARROTS
BUNCHED SPINACH
GREEN LEAF LETTUCE
FUJI APPLES from CUYAMA ORCHARD
BROCOLLINI from TOMATERO FARMS

JUICE FEAST:
GREEN KALE
CARROTS
BUNCHED SPINACH
COLLARD GREENS
CILANTRO
GREEN CABBAGE
ROMAINE LETTUCE
RED BEETS
GRANNY SMITH APPLES from GOPHER GLENN ORGANICS
CELERY

FRUIT EXPANSION: FUJI APPLES from CUYAMA ORCHARD and SATSUMA TANGERINES from GLEN ANNIE ORGANICS
LETTUCE of the WEEK: ROMAINE
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