Week of March 10

My dear community,

For the past 14 years, I’ve been holding on so tightly to this CSA program—pushing through everything, no matter what, even while in the NICU with my second son 5 years ago, I was planning the CSA because this is my baby too. Last week, I had a big realization: I can take time off, and the CSA will still go on. And for that, I am endlessly grateful. This CSA has grown into more than just a box of produce—it’s a community built on shared values, on the love of local, organic food, and on the commitment to something bigger than ourselves.

I’m doubling down on fruit this week as an homage to last week’s missing fruit. I love to include something sweet in the box, but the reality is that for about half the year, we have to source fruit from other farms. And sometimes, one small slip—like a missed order—means it doesn’t make it in. But we’re making up for it this week, and I hope you enjoy the extra sweetness.

At John Givens Farm, growing organically has never been just about pouring organic fertilizer into the soil and calling it a day. Since the late ‘70s, the word "organic" has meant something deeper—it's a lifestyle, a commitment to giving back more than we take, optimizing biodiversity, and being true stewards of the land. When my husband and I planted fruit trees nearly nine years ago, it was with that same mission in mind—to bring you incredible, local fruit, grown with the same care as our vegetables.

We've opened up a few more egg subscriptions—so if you need some, grab them while they last! I’ll keep in touch as more open up. 

And finally, a quick note on the weather. The rain is expected to roll in again this Wednesday, which means things might slow down a bit on the farm. We appreciate your patience as we work through the mud to keep everything running smoothly.

Thank you for being part of this community, for supporting local farms, and for sharing in this journey. I appreciate you all more than you know.

Be good to each other,

Carolyn

CSA Contains:

CARROTS from SUNRISE ORGANICS

FUJI APPLES from FIRST FRUITS

WHITE CAULIFLOWER 

ROMAINE LETTUCE 

BLUEBERRIES from HOMEGROWN ORGANICS

BUNCHED SPINACH from SUNRISE ORGANICS

CILANTRO 

RADISHES 

RED CABBAGE 

RED BEETS 

BIG BOX ADD: CARROTS, RED LEAF LETTUCE, FUJI APPLES, LACINATO KALE, YELLOW ONIONS 

JUST the BASICS:

CARROTS

ROMAINE LETTUCE

CAULIFLOWER

APPLES

BLUEBERRIES 

BUNCHED SPINACH

JUICE FEAST:

ROMAINE LETTUCE

FUJI APPLES

LACINATO KALE

FENNEL

CILANTRO

BUNCHED SPINACH

CARROTS

BLUEBERRIES

RED BEETS

FRUIT EXPANSION: FUJI APPLES from FIRST FRUITS & BLUEBERRIES from HOMEGROWN ORGANICS

LETTUCE of the WEEK: RED LEAF

MUSHROOM MIX: from WOLFE FARMS

Crustless Quiche with Spinach and Mushrooms

Ingredients:

5 eggs

1 cup whole milk

4 ounces Fontina cheese or mozzarella

1 tablespoon extra virgin olive oil, plus more for the pan

8 ounces sliced mushrooms

1/2 medium yellow onion, minced

3 large cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 1/2 tablespoons balsamic vinegar

2 cups packed baby spinach leaves

Find the full recipe and inspiration here at The Mediterranean Dish

25-Minute Cauliflower and Tahini Hummus

Ingredients:

1 head cauliflower, chopped into 2" florets

1-2 cloves garlic, smashed (less to taste)

2 tablespoon lemon juice, freshly squeezed

⅓ c tahini

1 teaspoon sea or kosher salt

¼ teaspoon cumin

6-8 tablespoon extra virgin olive oil, plus more for drizzling

chopped parsley, for garnish

ground pepper, for garnish

Find the full recipe and inspiration here at Our Salty Kitchen

‍

Colorful Beet Salad with Carrot, Quinoa & Spinach

Ingredients:

Salad

½ cup uncooked quinoa, rinsed

1 cup frozen organic edamame

⅓ cup slivered almonds or pepitas (green pumpkin seeds)

1 medium raw beet, peeled

1 medium-to-large carrot (or 1 additional medium beet), peeled

2 cups packed baby spinach or arugula, roughly chopped

1 avocado, cubed

Vinaigrette

3 tablespoons apple cider vinegar

2 tablespoons lime juice

2 tablespoons olive oil

1 tablespoon chopped fresh mint or cilantro

2 tablespoons honey or maple syrup or agave nectar

½ to 1 teaspoon Dijon mustard, to taste

¼ teaspoon salt

Freshly ground black pepper, to taste

Find the full recipe and inspiration here at Cookie and Kate‍

‍

20-Minute Spinach Blueberry Salad

Ingredients:

4 cups baby spinach

2 cups fresh blueberries

1 cup raw walnuts

1 medium-large avocado (cut into chunks)

1/2 cup goat cheese (crumbled)

1/4 cup fresh mint (torn into small pieces)

Salt + pepper, to taste

Balsamic Vinaigrette:

1/4 cup olive oil

2 Tbsp balsamic vinegar

1/2 a lemon, juice only

1 tsp garlic powder (or 2 cloves fresh garlic, minced)

1 tsp honey

Salt + pepper, to taste

Find the full recipe and inspiration here at Walder Wellness

‍

Carrot Cake Muffins with Crumb Topping 

Ingredients:

Crumb Topping:

1/4 cup ghee or refined coconut oil solid

1/4 cup + 2 tablespoons blanched almond flour

1/3 cup coconut sugar or maple sugar

1 teaspoon cinnamon

1/4 tsp fine sea salt

1 cup chopped pecans

Muffin Batter:

2 cups blanched almond flour

1/2 cup tapioca flour or arrowroot

3/4 tsp baking soda

1/4 tsp sea salt

1 Tbsp ground cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

3 large eggs room temperature

1/4 cup dairy free milk such as almond milk or light coconut milk

1/4 cup organic coconut oil refined, melted but cooled

2/3 cup maple sugar or coconut sugar

1 teaspoon pure vanilla extract

2 cups shredded carrots squeezed dry with paper towels

Find the full recipe and inspiration here at Paleo Running Momma

‍