Week of March 17
My dear Community,
I've had a few of you ask so I figure even more are curious, so I wanted to bring up aphids. As much as we try to prevent them, they’re unavoidable when growing food organically. Aphids love to crawl into the nooks and crannies thirsty for leafy green plant sap among other things, and while we take measures to keep them at bay, they’re persistent little hitchhikers. The good news is they’re completely harmless (even edible—not that I'm recommending it!). A quick soak in water with a splash of vinegar should help loosen them so they rinse right off. If you ever get produce that feels too far gone, please reach out—we’re always happy to replace it in your next box.
I got a call from the FDA the other day, and wanted to share how it went. For years, I’ve been working to get our CSA program SNAP certified so we can provide fresh, organic food to as many people as possible. It’s been a long road of paperwork, hurdles, and frustration. And honestly, I’ve had mixed feelings about the SNAP program—because while it helps people access food, it also allows for purchases of just about any junk food. But once I teamed up with FarmHand, they connected me with someone who helped me through the process, and I finally started to feel hopeful. Until Friday. That’s when I got the call saying the government might pull funding from SNAP. I’m still awaiting more details but if this goes through, it could mean major setbacks for people relying on SNAP for fresh produce. I was really angry, but I also had to consider that the person on the other end might lose their job—so we took a moment and said a short prayer together. I’ll update as I learn more but in the meantime, I’m reminding myself why I fight so hard for this program—because everyone deserves access to real, nutrient-dense food.
If your CSA box arrived a little soggy last week, you can thank three straight weeks of rainy Wednesdays! This past one hit us with some sideways rain and we got soaked—which made packing the boxes a bit of a challenge. Luckily, our boxes are coated in wax, so they hold up for the most part – unlike me! But rain or shine, we’re here, doing what we love—connecting you to the best this farm has to offer.
Here’s to another week of delicious, nourishing food, (hopefully) fewer aphids, and holding onto hope for a system that values real food.
Be good to each other.
Carolyn
CSA Contains:
CARROTS FROM SUNRISE ORGANICS
FUJI APPLES from FIRST FRUITS
BROCCOLI from COKE FARMS
GREEN LEAF LETTUCE
GREEN CABBAGE
RED BEETS
YELLOW ONIONS
BRUSSELS SPROUTS from SPRING FRESH
SWEET POTATOES
GREEN KALE
BIG BOX ADD: CARROTS, ROMAINE LETTUCE, FUJI APPLES, BRUSSELS SPROUTS, BUNCHED SPINACH
JUST the BASICS:
CARROTS
GREEN LEAF LETTUCE
BRUSSELS SPROUTS
FUJI APPLES
RED BEETS
SWEET POTATOES
JUICE FEAST:
ROMAINE LETTUCE
FUJI APPLES
LACINATO KALE
FENNEL
CILANTRO
BUNCHED SPINACH
CARROTS
BLUEBERRIES
RED BEETS
FRUIT EXPANSION: FUJI APPLES & BLUEBERRIES from HOMEGROWN ORGANICS
LETTUCE of the WEEK: RED LEAF
MUSHROOM MIX: from WOLFE FARMS
Winter Kale Salad
Ingredients:
1 medium sweet potato, cut into 1/2 inch cubes
2 cups brussels sprouts, cut in half
1 Tablespoon olive oil
1/2 teaspoon salt
16 ounce kale, chopped
4 ounces goat cheese
1/2 cup pecans, toasted and chopped
Dressing*:
1/2 cup olive oil
1/4 cup balsamic vinegar
2 Tablespoons honey
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
½ teaspoon freshly ground black pepper divided into two parts
Find the full recipe and inspiration here at The Hungry Waitress
Vegan Beet Chocolate Pudding
Ingredients:
1/2 cup cooked red beet chopped
2 large ripe avocados peeled and diced
1/2 cup raw cacao powder or unsweetened cocoa powder
1/2 cup full-fat canned coconut milk
1/3 cup pure maple syrup
1/2 teaspoon ground cinnamon
1/8 teaspoon sea salt to taste
Find the full recipe and inspiration here at The Roasted Root
Paleo Winter Bowl
Ingredients:
1 head broccoli florets around 3 cups
½ small red cabbage shredded (around 4-6 cups)
2 sweet potatoes diced into ⅓ inch cubes (around 2 cups)
2 tbsp olive oil
¼ tsp kosher salt
¼ cup raw almonds
⅛ cup olive oil
⅛ cup apple cider vinegar
2 tbsp honey
1 large garlic clove
¼ tsp kosher salt
⅓ cup flaked almonds
Find the full recipe and inspiration here at The Bewitchin Kitchen
Kale Coleslaw
Ingredients:
6 cups shredded green cabbage (1 small green cabbage)
1/2 bunch Tuscan curly kale, shredded
1/2 cup julienned carrots (3–4 carrots)
3 green onions, chopped - sub yellow onion thinly sliced
2/3 cup organic mayo
2 TBSP organic dijon mustard
2 TBSP organic white wine vinegar
1/2 tsp sea salt
1/2 tsp black pepper or more to taste
Find the full recipe and inspiration here at Star Seed Kitchen
Paleo Sweet Potato Carrot Cake
Ingredients:
Cake
1 medium sweet potato
2 large eggs
1/3 cup honey
1/3 cup coconut oil
1/4 cup coconut flour
1/4 cup tapioca flour
2 teaspoons vanilla extract
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup grated carrot
1/2 cup raisins
Frosting
1/2 medium white sweet potato peeled
1/4 cup maple syrup
3 tablespoons butter or coconut oil for paleo
1/2 large lemon juice + zest
1/2 teaspoon vanilla extract
1/8 teaspoon sea salt
Find the full recipe and inspiration here at Paleo Gluten Free