Week of February 17
My dear Community,
As the days grow longer, our farm is buzzing with the energy of spring. Our chickens are especially in tune with the season, and we’re delighted to see an increase in egg production. We’ve now opened up egg subscriptions and have fresh eggs available in our store.
We’re aware of the ongoing egg shortage across the U.S., largely due to the avian influenza outbreak. In the last quarter alone, more than 20 million egg-laying chickens were lost to the virus. While it’s heartbreaking to see so many lives cut short, I like to think that their energy is not lost—it’s simply moving on to serve a greater purpose. Nature has a way of recycling life, and while we can’t change the system overnight, we can continue to support farming practices that honor the well-being of animals, the land, and the food we nourish ourselves with.
Here on our farm, our birds roam freely alongside a few cows, creating a harmonious environment. It’s a joy to witness the chickens perched atop the cows, engaging in a symbiotic relationship that benefits both species.
Reflecting on our vegetable shares, it’s fascinating to consider that the produce in your box today began its journey about three months ago. The colder weather and shorter days of winter naturally limit the variety in our shares. However, we’re fortunate here in Central California to avoid the severe cold fronts affecting much of the U.S., allowing us to provide fresh produce year-round.
On a personal note, I’ve been reflecting on the deep connection between diet and health—something I’ve experienced firsthand in my own autoimmune journey. Food truly is medicine, and the most nourishing foods don’t come with labels or rely on government regulation loopholes—they come straight from the earth. That said, I also know how easy it is to reach for a quick fix, especially on busy days or when emotions run high (trust me, I’ve been there too).
This isn’t about perfection—just a gentle reminder, for myself as much as for you, that with a little mindfulness and planning, we can nourish ourselves in ways that truly support our well-being. If you ever have questions or just want to talk about food and health, my arms (and inbox) are always open. We’re all in this together.
Be good to each other.
CSA Contains:
CARROTS
FUJI APPLES from FIRST FRUITS
BUNCHED SPINACH
CAULIFLOWER
BROCCOLI
ROMAINE LETTUCE
ITALIAN PARSLEY
LACINATO KALE
LEEKS from FINLEY FARMS
RED CABBAGE
BIG BOX ADD: CARROTS, RED LEAF LETTUCE, BLUEBERRIES, BUNCHED SPINACH, CELERY from LAKESIDE ORGANICS
JUST the BASICS:
CARROTS
ROMAINE LETTUCE
BROCCOLI
CAULIFLOWER
LACINATO KALE
FUJI APPLE
JUICE FEAST:
ROMAINE LETTUCE
FUJI APPLES
LACINATO KALE
CELERY
ITALIAN PARSLEY
BUNCHED SPINACH
CARROTS
RED CABBAGE
RED BEETS
FRUIT EXPANSION: FUJI APPLES & BLUEBERRIES from HOMEGROWN ORGANICS
LETTUCE of the WEEK: RED LEAF
MUSHROOM MIX: from WOLFE FARMS
Crunchy Cabbage Salad
Ingredients:
1 head purple cabbage (about 6-8 cups sliced)
1 1/2 cups shredded carrots
3 scallions
1/2 cup parsley
1/2 cup cilantro
1 -2 tbsp fresh dill (optional)
1/3 cup roasted pistachios, chopped
1/3 cup sliced almonds
Dressing
1/3 cup olive oil
2 tbsp honey or date syrup
2 tbsp soy sauce
2 tsp dijon mustard
1 tsp sesame oil
1 lemon, juiced
Salt & pepper
Find the full recipe and inspiration here at Something Nutritious
Lemon Kale Caesar Salad
Ingredients:
salad ingredients
2 large slices sourdough bread
1 tbsp olive oil
1 bunch kale about 8oz
2 tbsp lemon zest
1/2 cup freshly grated parmesan cheese
Lemon Caesar Dressing Ingredients
2 tbsp mayonnaise
1/4 cup lemon juice
1/4 cup freshly grated parmesan cheese
1 garlic clove – grated or minced
1 tsp dijon mustard
1/2 tsp black pepper
1/3 cup olive oil
Find the full recipe and inspiration here at Mad About Food
Healthy Broccoli Casserole
Ingredients:
28 ounces to 32 ounces frozen broccoli - sub fresh, yay!
1 cup diced yellow onion - try leeks in here
1.5 tablespoons minced garlic
2 tablespoons olive oil
For the dairy free cheese sauce:
1 (14.5 ounce) can full fat coconut cream
1 cup raw cashews
3/4 cup nutritional yeast
3 tablespoons white wine vinegar
2 tablespoons dijon mustard
2 teaspoons dried parsley or 1/4 cup chopped fresh parsley
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon pepper
1 egg
Find the full recipe and inspiration here at Whole Kitchen Sink
Roasted Cauliflower Winter Kale Salad
Ingredients:
1 head cauliflower, cut into florets
2 tablespoons olive oil
Kosher salt and pepper
1 teaspoon garlic powder
8 cups torn tuscan kale
⅔ cup walnuts
½ cup pomegranate arils
⅓ cup chopped dates
2 to 3 ounces goat cheese, crumbled
Find the full recipe and inspiration here at How Sweet Eats
Paleo Vegan Carrot Cake Bars
Ingredients:
Carrot Cake Bars
2 cups almond flour
¼ cup coconut flour
¾ cup coconut sugar
1 ½ teaspoons cinnamon
½ teaspoon ground ginger
¼ teaspoon nutmeg
½ teaspoon salt
¼ cup melted coconut oil
⅔ cup almond milk, room temperature
1 cup shredded carrots
¼ cup chopped pecans (optional)
¼ cup raisins (optional)
2 tablespoons unsweetened shredded coconut (optional)
Frosting
¼ cup coconut butter (a good sub would be cashew butter)
¼ cup maple syrup
2 tablespoons ghee or butter flavored coconut oil for vegan
1 teaspoon vanilla
⅛ teaspoon salt
Find the full recipe and inspiration here at Real Food with Jessica
Baked Eggs with Winter Vegetables
Ingredients:
2 tablespoon butter or ghee
2 medium leeks, halved and thinly sliced
1 lb brussels sprouts, halved or quartered <--insert broccoli here
5 oz spinach, about 1 large bunch, coarsely chopped
sea salt, to taste
cracked black pepper, to taste
¼ cup parmesan cheese, optional
4-8 eggs
crusty bread
Find the full recipe and inspiration here at Our Salty Kitchen