Week of April 7
Dear CSA Members,
The year's first strawberries are here! I know you’ve been waiting for that first taste of sweet, juicy spring berries, and they’re officially making their way into the CSA boxes. Strawberries can be a bit finicky, needing just the right spring weather, but they’re absolutely worth the wait.
Another sign of spring is summer squash- zucchini is almost ready, so expect to see them in your boxes soon.
I’m also excited to share that we’re offering cherimoyas as part of our fruit expansion! These beauties are grown right here in Goleta, and if you haven’t tried one before, you’re in for something special. Cherimoyas have a creamy, custard-like texture and taste like a delicious blend of banana and pineapple yet are uniquely their own. One of my favorite ways to enjoy them is to scoop out the flesh and top it with freshly sliced strawberries for a naturally sweet, tropical dessert. For a cool treat, try blending the cherimoya pulp with a little honey and freezing it in popsicle molds- the perfect way to celebrate spring!
Green cabbage is more than just a crunchy salad ingredient—it’s a full blown “farmaceutical” powerhouse. One of the unique nutrients in raw green cabbage is Vitamin U (also known as S-methylmethionine), which is known for its potential to support gut health. It’s believed to help heal the stomach lining, reduce the risk of ulcers, and support overall digestive well-being. Plus, it’s packed with fiber, vitamin C, and antioxidants, making it a fantastic choice for both your health and your taste buds. If you’re looking for new ways to use cabbage, try roasted cabbage steaks—thick slices drizzled with olive oil, sprinkled with herbs, and roasted until caramelized. You can also whip up a quick slaw with shredded cabbage, apple cider vinegar, and a pinch of salt for a crunchy, refreshing side dish. Or use cabbage leaves as a low-carb wrap filled with your favorite protein.
I met the whole Farmhand team when they visited the farm over the weekend. It was an incredible experience to meet the people who work tirelessly behind the scenes to make our CSA program run smoothly. They’re more than just a customer support team—they’re genuinely invested in making your CSA experience the best it can be. It’s reassuring to know that when you hear from Farmhand, you’re talking to a real person who cares about our community and the work we’re doing.
Thank you for being part of this local food movement. In a time when small farms are facing challenges from every angle, your support truly makes a difference. Grassroots efforts like ours are resilient, and together, we’re keeping the tradition of local, sustainable farming alive.
Be good to each other.
CSA Contains:
CARROTS
RED BUTTER LETTUCE
PIXIE TANGERINES
LEEKS
STRAWBERRIES
CILANTRO
RED BEETS
GREEN CURLY KALE
BROCCOLI
GREEN CABBAGE
BIG BOX ADD: CARROTS, RED LEAF LETTUCE 2, BABY SPINACH, STRAWBERRIES, PIXIE TANGERINES
JUST the BASICS:
CARROTS
RED BUTTER LETTUCE
RED BEETS
STRAWBERRIES
BROCCOLI
GREEN CABBAGE
JUICE FEAST:
ROMAINE LETTUCE
PIXIE TANGERINES
GREEN CURLY KALE
GREEN CABBAGE
CILANTRO
STRAWBERRIES
CARROTS
BLUEBERRIES
RED BEETS
FENNEL
FRUIT EXPANSION: CHERIMOYA and STRAWBERRIES
LETTUCE of the WEEK: RED LEAF
MUSHROOM MIX: from WOLFE FARMS
Quinoa Broccoli Slaw with Honey-Mustard Dressing
Ingredients:
Slaw
¾ cup uncooked quinoa
1 ½ cups water
½ cup slivered or sliced almonds
1 ½ pounds broccoli (about 2 large or 3 medium heads) or 16 ounces shredded broccoli slaw
⅓ cup chopped fresh basil
Honey-mustard dressing
½ cup olive oil
2 tablespoons lemon juice
2 tablespoons smooth Dijon mustard
1 tablespoon apple cider vinegar or more lemon juice
1 tablespoon honey
2 medium cloves garlic, pressed or minced
½ teaspoon sea salt
Freshly ground pepper, to taste
Red pepper flakes, optional (for heat)
Find the full recipe and inspiration here at Cookie and Kate
Roasted Beet Quinoa and Carrot Salad
Ingredients
2 medium-sized beets, peeled and cut into small cubes
2 large carrots, peeled and sliced into rounds or half-moons
1 cup quinoa (preferably rinsed)
4 cups water or vegetable broth (for cooking the quinoa)
1 tablespoon olive oil
Salt and pepper, to taste
1/4 cup fresh parsley, chopped (optional) - sub cilantro!
1/4 cup crumbled feta cheese (optional, can substitute with vegan cheese for a dairy-free option)
2 tablespoons sunflower seeds or pumpkin seeds (optional, for added crunch)
Find the full recipe and inspiration here at Crisp and Yum
Asian Slaw
Ingredients:
3 cups shredded green cabbage*
3 cups shredded purple cabbage*
1 cup matchstick carrots or shredded carrots
1 bell pepper, (sub broccoli,
1/3 cup diced green onion
1/3 cup chopped fresh cilantro
1/2 cup sliced almonds
For the dressing:
3 tbsp olive oil or avocado oil
1 tbsp sesame oil
1/4 cup apple cider vinegar
1/4 cup coconut aminos
1 tbsp lime juice
1/3 cup nut butter**
1 clove garlic, minced
1 tbsp chopped fresh ginger
Find the full recipe and inspiration here at Wholesomelicious
Roasted Kale and Beet Salad
Ingredients:
4 medium beets 1 bunch, scrubbed and sliced ¼ inch
14 oz jar chickpeas drained
2 tablespoons extra virgin olive oil
1 bunch kale thinly sliced
1 small red onion thinly sliced
1 apple thinly sliced
½ cup chopped walnuts
¼ cup crumbled goat cheese optional
Dressing:
2 tablespoon apple cider vinegar
1/4 cup extra virgin olive oil
1 tablespoon dijon mustard
3/4 teaspoon sea salt
2 cloves garlic minced
Find the full recipe and inspiration here at With Thyme Nutrition
Carrot, Leek and Ginger Soup
Ingredients:
4 carrots
2 leeks
4 cm fresh ginger
1l organic vegetable or chicken stock
4 tbsp coconut milk
1 tsp cider vinegar
Salt, pepper
Olive oil