Week of January 20
As we take a moment to honor Martin Luther King Jr. today, we’re reminded of his enduring legacy of service, unity, and resilience- "Life’s most persistent and urgent question is, ‘What are you doing for others?’ " His words inspire us to reflect on how we can continue to support our community—whether through small acts of kindness, nourishing our bodies with wholesome food, or caring for the land that sustains us.
On the farm, the winter season offers us a chance to rest and regenerate, just as our fields do. Though it’s been an unseasonably dry winter, with crisp days and chilly nights dipping into the low 30s, our fields in Buellton are thriving under a blanket of oats and vetch cover crops. They are not just fillers- they enrich the soil with organic matter, prevent erosion, suppress weeds, improves nitrogen and build long-term fertility to ensure future harvests. Just like our bodies, the soil thrives with care and diversity, and investing in its health today means a more abundant tomorrow.
January is often the most challenging month for seasonal eating, but it’s also the most rewarding. This is the time to embrace those nutrient-packed vegetables—radishes, fennel, hearty greens, and sweet yams—that might get passed by in the grocery store. These foods are nature’s medicine, perfectly designed to support our bodies through the colder months. Radishes help with digestion, fennel reduces inflammation, greens boost immunity, and yams provide comforting nourishment and energy when we need it most.
On a personal note, I’ve been battling a tough flu this past week, which has me reflecting on how I can better support my health moving forward. True well-being, much like healthy soil, starts with a strong foundation—nourishing food, quality sleep, exercise and managing stress. Being sick always reminds me to pause and recalibrate what’s most important, and I hope this season offers you a chance to do the same.
In related news, our beloved bread lady is still on the mend. She’s recovering well but taking longer than expected. We know the wait will be worth it, and her return will make that first bite of bread even more special.
As we look ahead, I encourage you to embrace this season of renewal and reflection. Thank you for being part of our CSA family—your support means the world to us, and we’re grateful for the opportunity to nourish you and your loved ones each week.
Be good to each other.
CSA Contains:
CARROTS
SATSUMA TANGERINES from GLENN ANNIE ORGANICS
RED LEAF LETTUCE
CILANTRO
FENNEL
CURLY KALE
YELLOW ONIONS
BUNCHED SPINACH
BREAKFAST RADISHES
GARNET YAMS
BIG BOX ADD: CARROTS, GREEN LEAF LETTUCE, FUJI APPLES, RED CABBAGE, GARNET YAMS
JUST the BASICS:
CARROTS
RED LEAF LETTUCE
BUNCHED SPINACH
SATSUMA TANGEINES
YELLOW ONIONS
GARNET YAMS
JUICE FEAST:
ROMAINE LETTUCE
FUJI APPLES
LACINATO KALE
FENNEL
CILANTRO
BUNCHED SPINACH
CARROTS
FRUIT EXPANSION: TANGERINES
LETTUCE of the WEEK: GREEN LEAF
MUSHROOM MIX: from WOLFE FARMS
Cilantro Lime Ranch Dressing Recipe
Ingredients:
1 cup greek yogurt or sour cream
2 tablespoons mayonnaise (can be light)
½ cup cilantro
2 tablespoons lime juice
1 teaspoon EACH: onion powder and garlic powder
½ teaspoon salt
Find the full recipe and inspiration here at The Endless Meal
BBQ Chicken Stuffed Sweet Potatoes
Ingredients:
4 sweet potatoes
3 medium chicken breasts
2 tbsp avocado oil, or olive oil
3/4 cup chicken broth
8 ounces or more BBQ sauce
1/2 cup sliced red onion
1/3 cup chopped cilantro
salt and pepper, to taste
Find the full recipe and inspiration here at Down Shiftology
Savory Sweet Potato Avocado Breakfast Bowl
Ingredients:
2 small to medium sized sweet potatoes, diced (about 4 cups)
1 tablespoon avocado or coconut oil
1 pinch each salt and pepper
4 cups kale
1 Tblsp Tahini
1 teaspoon garlic
1 teaspoon lemon juice
½ teaspoon cumin
3 teaspoon water
sliced radishes
1 medium ripe avocado, sliced
2 Tblsp hemp seeds
2 Tblsp sunflower seeds
Fresh chopped cilantro
Find the full recipe and inspiration here at The Endless Appetite
Roasted Fennel
Ingredients:
2 medium or large fennel bulbs
1 to 2 tablespoons extra-virgin olive oil
Sea salt and freshly ground black pepper
Lemon wedge, for squeezing
Find the full recipe and inspiration here at Love and Lemons
Blender Double Chocolate Spinach Muffins
Ingredients:
3 VERY RIPE medium bananas
3 eggs
3 tablespoons pure maple syrup (or sub honey)
1 teaspoon vanilla
3 cups organic spinach
2 cups (224g) packed fine blanched almond flour
½ cup (40g) unsweetened cacao powder (or sub unsweetened cocoa powder)
½ cup (48g) rolled oats, gluten free if desired (or sub 1/4 cup oat flour)
3 tablespoons hemp hearts (or sub chia seeds)
1 teaspoon baking soda
½ teaspoon salt
⅓ cup (60g) dark chocolate chips, plus more for sprinkling on top
Milk of choice, as needed for blending
For topping:
Fancy Maldon sea salt
Find the full recipe and inspiration here at Ambitious Kitchen