Week of March 24
My dear Community,
Happy Spring! Although March 20th marked the official start, for me when I saw the sweet peas popping up at our farmstand I knew spring arrived. There’s something magical about watching the seasons shift right in front of our eyes. While hearty winter produce trails off, signs of new life are everywhere.
One of my favorites—and often overlooked—spring vegetables is kohlrabi. With its quirky, space-alien appearance, it’s easy to pass over in the grocery store. But don’t let its looks fool you. This “farmeceutical” is packed with immune-boosting vitamin C, digestion-friendly fiber, and antioxidants that support everything from heart health to glowing skin. Roast it, slaw it, or snack on it raw—it’s surprisingly versatile and truly delicious.
And while the U.S. may be in what feels like a self-made egg crisis, our happy hens haven’t gotten the memo. They’re thriving out in the pastures, free to roam, scratch, and sometimes perch on a cow’s back (because that’s just how they roll). We still have a few egg subscriptions available if you’re looking for farm-fresh, organic eggs from truly free-range birds.
Wishing you warm, sunny days as they continue to stretch a little longer. My youngest is on spring break right now so I'm keeping this brief as we head outside to explore and play.
Be good to each other.
Carolyn
CSA Contains:
CARROTS
LITTLE GEM LETTUCE
SUGAR SNAP PEAS from TUTTI FRUTTI FARMS
RADISHES
BUNCHED SPINACH
CHARD
CILANTRO
RED BEETS
KOHLRABI
PIXIE TANGERINES from CHURCHILL ORCHARDS
BIG BOX ADD: CARROTS, ROMAINE LETTUCE, BROCCOLI, PIXIE TANGERINES, SUGAR SNAP PEAS
JUST the BASICS:
CARROTS
LITTLE GEM LETTUCE
SUGAR SNAP PEAS
BUNCHED SPINACH
PIXIE TANGERINES
KOHLRABI
JUICE FEAST:
ROMAINE LETTUCE
PIXIE TANGERINES
LACINATO KALE
FENNEL
CILANTRO
BUNCHED SPINACH
CARROTSx2
BLUEBERRIES
RED BEETS
FRUIT EXPANSION: OJAI PIXIES & BLUEBERRIES from HOMEGROWN ORGANICS
LETTUCE of the WEEK: ROMAINE
MUSHROOM MIX: from WOLFE FARMS
Tricolor Kohlrabi Slaw
Ingredients:
2-3 medium beets, trimmed and peeled
5-7 carrots, trimmed and peeled
5-7 small kohlrabi , or 2-3 larger kohlrabi, trimmed and peeled
Dressing
3-4 Tbsp. extra virgin olive oil
1 Tbsp. raw honey, (optional)
1 lemon, zest and juice
1 large sprig fresh dill, chopped, to taste
dash sriracha, Tabasco or other hot sauce, to taste
sea salt, to taste
parsley, for garnish (optional)
black pepper, to taste
Find the full recipe and inspiration here at Small Foot Print Family
Lazy-Girl Healthy Kohlrabi Quiche
Ingredients:
2 cups kohlrabi, 1 medium kohlrabi, finely grated
1 teaspoon sea salt,
2 cups carrots finely grated
9 eggs
½ cup cooked, crumbled bacon or chorizo sausage * or more
2 tablespoon fresh rosemary leaves (or 2 teaspoons dried, chopped)
¼ cup green onions, finely chopped
1 teaspoon freshly ground black pepper
oil for greasing the baking dish
Find the full recipe and inspiration here at Flavour and Savour
Confetti Bowl with Spring Vegetables, Quinoa + Minty Citrus Dressing
Ingredients:
(for the salad)
1 cup quinoa
2 cups low sodium vegetable broth
1.5 cups sugar snap peas, trimmed and sliced in half
1 cup radish, roughly chopped in small pieces
1-2 big handfuls of spinach, roughly chopped
lemon zest (save a little bit for garnish, too)
Mineral salt and black pepper, to taste
1-2 tbsp crumbled plant-based feta, for small boost of flavor ( save a bit for garnish, too)
(for the dressing)
1 lemon, juiced (you’ll need zest, too, so save the peel or zest it prior to juicing)
1 tbsp of fresh mint, chopped
1/2 tbsp of maple syrup
2 tbsp cold pressed olive oil
1.5 tbsp dijon mustard
pinch of salt and ground black pepper
Find the full recipe and inspiration here at Bits of Wellness
Little Gem Lettuce Salad with Tahini Dressing
Ingredients:
2 gem lettuces, leaves separated
2 celery stalks, sliced
Unsalted toasted pistachios, roughly chopped, as needed
Pomegranate arils, as needed
Freshly ground black pepper, as needed
For the dressing
1/2 cup tahini
1 small clove of garlic, minced
1 Tbsp lemon juice
Salt, to taste
Find the full recipe and inspiration here at Yummy Yatra
Paleo Double Chocolate Beet Brownies
Ingredients:
½ cup beet puree (about 4 ounces cooked, peeled beets)
1 small avocado
2 large eggs
¼ cup honey
2 Tbsp. coconut oil, melted (may substitute avocado oil)
3 Tbsp. coconut flour
⅓ cup cocoa powder
1½ tsp. baking soda
¼ tsp. salt
⅓ cup mini chocolate chips
Find the full recipe and inspiration here at The Real Food Dietitians