Week of December 16
My dear Community,
As we traverse the last weeks of the year, I can feel the weight of everything catching up with me. Like many of you, I’ve been juggling too much, and I’ll admit—it’s time for a reset. I’m looking forward to taking a well-deserved break the next two weeks, returning to the farm with renewed energy on January 8th.
This year has been a whirlwind, full of challenges and growth, but also moments of unexpected joy—like welcoming baby lambs this winter. Lambs are usually born in the spring, but our milder climate allows for surprises like this. It’s a reminder of the constant wonder nature provides when you work in harmony with it. Upon reflection, I’m overwhelmed with gratitude for the things that matter most: health, family, our farm, and the nourishment that comes from it. Even when the world feels chaotic, the rhythm of the land grounds me.
Watching farmland in Santa Barbara County disappear under pavement only deepens my appreciation for what we have. The soil we steward, the crops we grow, and the connections we build through this CSA are sacred. They remind me that despite the stresses and struggles, there’s beauty and resilience in this way of life. I want to leave this year on a positive note. Sometimes, when things feel like they’re crumbling, the most unexpected diamonds emerge from the rubble. For me, those diamonds are the renewed hope and belief that farming in this way—honoring the land and feeding our community—can continue for years to come. From new memberships to old friends, as our CSA grows, it’s also a reminder of why we continue.
As we head into this holiday season, I encourage everyone to slow down, to truly savor the things that matter most, and to step into the new year with hope and gratitude. Thank you for being part of this journey. Whether you’ve been with us for a season or many years, your support allows us to keep going, to keep nourishing, and to keep believing in the power of small, local farms. Wishing you all a peaceful holiday season filled with health, love, and good food. I can’t wait to see what we’ll grow together in the new year.
Be good to each other.
CSA CONTAINS
CARROTS
SATSUMA TANGERINES from GLENN ANNIE ORGANICS
BUNCHED SPINACH
LACINATO KALE
BRUSSELS SPROUTS from LAKESIDE ORGANICS
BROCCOLI from LAKESIDE ORGANICS
FUJI APPLES from GOPHER GLEN ORGANICS
GREEN LEAF LETTUCE
ACORN SQUASH
YELLOW ONIONS
BIG BOX ADD: CARROTS, LITTLE GEM LETTUCE, SATSUMA TANGERINES, BRUSSELS SPROUTS, GARNET YAMS
JUST the BASICS:
CARROTS
GREEN LEAF LETTUCE
BUNCHED SPINACH
BROCCOLI
TANGERINES
BRUSSELS SPROUTS
JUICE FEAST:
ROMAINE LETTUCE
FUJI APPLES
LACINATO KALE
FENNEL
ITALIAN PARSLEY
SATSUMA TANGERINES
MEXICAN LIMES
CARROTS X2
BUNCHED SPINACH
FRUIT EXPANSION: DOUBLE TANGERINES
LETTUCE of the WEEK: LITTLE GEM
MUSHROOM MIX: NONE THIS WEEK - tis the season
Kale Brussels Sprout Salad Recipe
Ingredients:
For The Salad:
1 bunch Tuscan Kale or Curly Kale, ~1 lb
1 pound Brussels sprouts, finely chopped – I used my food processor
1 cup grated Parmesan cheese
½ cup dried cranberries or pomegranate seeds, optional
For The Dressing:
½ cup extra virgin olive oil
¼ cup lemon juice
1 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
1 clove garlic, minced
½ small shallot, minced (about 2 tablespoons) or onion
½ teaspoon Kosher salt
¼ teaspoon ground black pepper
For The Nuts:
1 cup sliced or whole almonds, or chopped walnuts or pecans
Find the full recipe and inspiration here at Foolproof Living
Sausage Stuffed Acorn Squash (Perfect for Fall!)
Ingredients:
2 medium to large acorn squash, washed and patted dry
Cooking spray
1 lb. ground pork
8 ounces cremini or button mushrooms, finely chopped
½ medium yellow onion, diced small (about 1 ½ cups)
1 small apple, cored and diced small (about 1 cup) Pink Lady/Cripps or Granny Smith work well
3 garlic cloves, finely minced
1 tablespoon chopped fresh sage (or 1 teaspoon dried sage)
1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
1 tablespoon fresh rosemary leaves, minced (or 1 teaspoon dried rosemary, crushed)
½ – ¾ teaspoon salt
¼ teaspoon black pepper
1 (5-ounce) bag baby spinach
⅓ cup dried cranberries
¼ cup toasted, chopped pecans
¼ cup shredded Parmesan cheese + more for sprinkling on top
Find the full recipe and inspiration here at The Real Food Dietitians
Whole30 Tangerine Beef
Ingredients:
10-12 oz chuck round beef, cut into thin slices.
2 oz snow peas, trimmed
1 cup broccoli stems, chopped
1 cup carrots, sliced into thin rounds
1 tbsp arrowroot starch, packed
2 tangerines
3 tbsp avocado oil
1/4 cup rice wine vinegar
1/4 cup coconut aminos
3 cloves garlic, finely minced
3 tsp freshly grated ginger
1 cup cauliflower rice or jasmine rice, cooked
2 tbsp cilantro, finely chopped
Find the full recipe and inspiration here at The Produce Pack
Easy Carrot Curry
Ingredients:
2 tbsp olive oil
1 yellow onion
3 large garlic cloves or 6 small garlic cloves
1 1/2 inch piece of fresh ginger about 3 tsp grated fresh ginger
2 tsp coriander
1 tsp turmeric
1 tsp smoked paprika
3/4 cup coconut milk I used the full fat Chaokoh brand one
1/2 cup water
2 tbsp chopped cilantro
4 carrots
salt and pepper to taste
Find the full recipe and inspiration here at Savory Spin
Garnet Yam Brownies
Ingredients:
1 cup garnet yam purée, about 1 large garnet yam, boiled and mashed
⅓ cup + 1 tablespoon maple syrup
⅓ cup + 1 tablespoon dark brown sugar
⅓ cup smooth peanut butter
2 tablespoons olive oil
1 teaspoon pure vanilla extract
1 teaspoon ground golden flaxseed
⅔ cup stone-ground whole wheat flour
½ cup 100% natural unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
⅓ cup roughly chopped walnuts
¼ cup finely shaved unsweetened dark baker's chocolate, shave with a knife into fine shards
Find the full recipe and inspiration here at The Vegan Nephew