Week of February 10
My dear Community,
More rain is in the forecast! While we can never predict exactly how much we’ll get until it's here, and wet weather can really slow down our CSA setup. We always appreciate your patience as we work to get everything packed in a safe and timely manner—especially when it comes to our delivery drivers, who brave the elements to bring fresh produce to your door. Speaking of our drivers, we’re adding a $2 delivery charge to all home deliveries, which will go directly to them. They can put in ten-hour days on Wednesdays to ensure your CSA boxes make it to you, and it’s important to me that they are taken care of just as well as they take care of their job. Thank you for understanding and supporting the hardworking team that keeps this CSA running smoothly!
This past week we welcomed a new baby cow to the Buellton farm! Watching new life arrive on the farm always reminds me of the deep connection between animals, the land, and the food we eat. Sitting with the animals always has me reflecting on what food safety truly means—and it’s so much more than just a stack of government regulations.
Mother Nature has built-in ways of keeping us safe when we learn to work in harmony with her. We don’t wash our eggs because their natural bloom protects them. We prioritize clean coops and plenty of space for our hens, so we don’t have to interfere with nature’s design. We use a rich composting system, crop rotation, and cover cropping to keep the soil healthy and thriving. This is what food safety looks like to me—it’s not just a 100+ page rulebook written in an office, but a lifestyle. A dedication to leaving the earth better off than we found it and a commitment to growing truly nourishing food that translates into a more vibrant, healthier life for all.
On the egg front, our hens are back in full production, which means we’ll be opening more egg subscriptions in the next few weeks! I’m keeping an eye on how the rain affects them, but we’re excited to have more fresh eggs available soon. Stay tuned for updates.
Rain or shine, we’re grateful for this community and the opportunity to feed you fresh, local food each week.
Be good to each other.
CSA Contains:
CARROTS
FUJI APPLES from FIRST FRUITS
LEEKS from FINLEY FARMS
FENNEL
GARNET YAMS
RADISHES
BUNCHED SPINACH
WHITE CAULIFLOWER
BROCCOLI
RED LEAF LETTUCE
BIG BOX ADD: CARROTS, FUJI APPLES, BLUEBERRIES from HOMEGROWN ORGANICS, GREEN LEAF, LACINATO KALE
JUST the BASICS:
CARROTS
RED LEAF LETTUCE
BROCCOLI
WHITE CAULIFLOWER
BUNCHED SPINACH
FUJI APPLES
JUICE FEAST:
ROMAINE LETTUCE
FUJI APPLES
LACINATO KALE
FENNEL
CILANTRO
BUNCHED SPINACH
CARROTS
GREEN CABBAGE
RED BEETS
FRUIT EXPANSION: TANGERINES and FUJI APPLES
LETTUCE of the WEEK: GREEN LEAF
MUSHROOM MIX: from WOLFE FARMS
DO NOT leave your fennel bulb to wilt in the back of the fridge! Make this instead. Roasting fennel brings out a delicious, easy to eat side dish that's nourishing as heck.
Roasted Fennel with Garlic & Herbs
Ingredients
2 large bulbs fennel
3 tbsp olive oil
2 cloves garlic minced
3/4 tsp salt
1 tsp black pepper
1 tsp thyme
1/4 cup parmesan
Find the recipe and inspiration here at Every Last Bite
Healthy Teriyaki Chicken Bowls
Ingredients
2 tablespoon olive oil, divided
1 lb boneless skinless chicken breast, diced into 1” chunks
2 medium carrots, sliced into ½" coins
1 large head broccoli, divided into bite-sized florets (about 4 cups)
4 teaspoon sesame seeds
2 c cooked white rice (sub cauliflower rice if desired!)
Teriyaki Sauce
½ c coconut aminos
¼ c honey
¼ c cider vinegar
2 teaspoon sesame oil
1 tablespoon cornstarch or arrowroot powder
2 cloves garlic, minced
2 teaspoon fresh grated ginger, use a microplane for best texture
½ teaspoon kosher salt
½ teaspoon cracked black pepper
Find the full recipe and inspiration here at Our Salty Kitchen
Sheet Pan Moroccan Chicken with Sweet Potatoes & Cauliflower
Ingredients
1 ½ pounds boneless skinless chicken thighs
1 large sweet potato, cut into ½ inch cubes (about 2 cups cubed sweet potatoes)
2 cups small cauliflower florets (from about half a head of cauliflower)
1 yellow onion, cut into chunks
3 large carrots, sliced into ½ inch thick chunks (or use 6 small heirloom rainbow carrots)
3 tablespoons olive oil
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground turmeric
1 1/2 teaspoons ground cinnamon
1/2 teaspoons garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
Lots of freshly ground black pepper
To garnish:
⅓ cup unsweetened dried cherries (or dried cranberries)
¼ cup diced cilantro
¼ cup chopped roasted pistachios (or sub roasted chopped almonds)
For the feta yogurt sauce:
1 large garlic clove
1/3 cup plain greek yogurt (whole milk or 2%)
1/4 cup feta crumbles
½ tablespoon fresh lemon juice
1 tablespoon water, to thin
Freshly ground salt and pepper, to taste
Find the full recipe and inspiration here at Ambitious Kitchen
Paleo Sweet Potato Pecan Dessert Cups
Ingredients
16 oz sweet potatoes about 3 small
¼ cup almond milk
¼ cup maple syrup
½ teaspoon salt
1 teaspoon cinnamon
1 large egg
¾ cup chopped pecans
2 tablespoons maple sugar
⅛ teaspoon salt
4 teaspoons ghee or coconut oil
Find the full recipe and inspiration here at Real Food with Jessica
Crustless Spinach Quiche
Ingredients
1 tablespoon olive oil
1 medium onion (finely chopped)
2 cloves garlic (minced)
10 ounces fresh spinach (roughly chopped)
4 large eggs
½ cup milk
1½ cups Gruyere cheese (shredded)
½ cup feta cheese (crumbled)
½ cup Parmesan cheese (grated)
salt and pepper (to taste)
1 pinch nutmeg
Find the full recipe and inspiration here at Jo Cooks