Week of March 31
My dear Community,
I’ve been reflecting on how our CSA box this week mirrors if you have your own home garden. When you grow a few crops, you tend to eat them until they’re gone before moving on to the next harvest. It’s a natural rhythm, one that connects us to the land and the seasons. Our farm follows that same rhythm, and eating this way helps us stay grounded in the natural cycles of growing and harvesting.
Take vegetables like beets and kohlrabi—they can be used up pretty quickly when you roast or grate them over a salad. Eating these vegetables while they’re in season means you’re getting the freshest, most nutrient-dense version possible, directly from our nutrient-rich soil to your table. (moved here) It’s worth taking the time to enjoy them while they’re in abundance.
Beets are a nutritional powerhouse rich in nitrates, which help improve blood flow and support cardiovascular health by naturally lowering blood pressure. They contain betaines, which support liver detoxification and help reduce inflammation. Plus, they’re high in fiber, promoting healthy digestion and supporting gut health. The vibrant red color comes from betalains, known for antioxidant and anti-inflammatory properties, which help protect your cells from damage.
Kohlrabi is equally impressive, packed with vitamin C, which boosts the immune system and aids in collagen production for healthy skin. It also contains glucosinolates—compounds that support liver detoxification and may have protective effects against cancer. The fiber in kohlrabi supports digestion and balanced blood sugar levels, while potassium helps regulate fluid balance and muscle function.
We also have Ojai Pixies this week, and they are just off the charts in terms of taste and sweetness! Plus, we’re excited to share sugar snap peas coming from our neighbor Tutti Frutti Farms, 12 miles from our Buellton farm. We love collaborating with other local farms as it's an integral part of our community.
If you’re on the lookout for an Easter gift (or really any special occasion), our own Danielle spent the weekend making bunny and mushroom beeswax candles, and she has put together beautiful boxes that include a small jar of local honey, three different handmade lip balms, and the adorable candles. It’s a truly special locally and handmade gift.
Rain or shine, we’re here connecting you with the best our farm—and our community—has to offer. Thank you for being part of it all!
Be good to each other.
Carolyn
CSA Contains:
CARROTS
RED BUTTER LETTUCE
SUGAR SNAP PEAS from TUTTI FRUTTI
LEEKS
BUNCHED SPINACH
GREEN CABBAGE
WHITE CAULIFLOWER
RED BEETS
GREEN KOHLRABI
OJAI PIXIE TANGERINES from THE TANGERINE MAN
BIG BOX ADD: CARROTS, LITTLE GEM LETTUCE, PIXIE TANGERINES, BUNCHED SPINACH, BLUEBERRIES
JUST the BASICS:
CARROTS
RED BUTTER LETTUCE
SUGAR SNAP PEAS
GREEN CABBAGE
PIXIE TANGERINES
CAULIFLOWER
JUICE FEAST:
LITTLE GEM LETTUCE
PIXIE TANGERINES
LACINATO KALE
GREEN CABBAGE
CILANTRO
BUNCHED SPINACH
CARROTS
BLUEBERRIES
RED BEETS
FRUIT EXPANSION: OJAI PIXIE TANGERINES & BLUEBERRIES from HOMEGROWN ORGANICS
LETTUCE of the WEEK: LITTLE GEM LETTUCE
MUSHROOM MIX: from WOLFE FARMS
Beet & Kohlrabi Slaw
Instructions:
1 large kohlrabi peeled and shredded
2 medium raw beets peeled and shredded
1 apple cored and cut into matchsticks
2 Tbsp parsley minced
Juice and zest of 1 orange
2 green onions chopped
1 lime juiced
2 carrots shredded
1/2 red cabbage shredded
2 Tbsp avocado oil
1/4 cup toasted sunflower seeds
1 Tbsp Apple cider vinegar
salt and pepper to taste
Vegan feta cheese (optional)
Find the full recipe and inspiration here at Ask Dr. Dee
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
Roasted Cauliflower & Leek Soup
Ingredients:
About 2 cups chopped cauliflower
2-3 leeks, white and very light green parts, chopped (about 1 to 1½ cups)
2 garlic cloves
Extra-virgin olive oil, for drizzling
½ cup raw, unsalted, un-roasted cashews, soaked overnight* (see note)
1½ teaspoons miso paste (or just salt if you don't have any)
Leaves from a few sprigs of marjoram or thyme
3 cups water
2 tablespoons more olive oil (to blend into the soup)
⅛ teaspoon smoked paprika (or more to taste)
Squeeze of lemon
Sea salt and fresh black pepper
Red pepper flakes (optional)
Splash of white wine vinegar or champagne vinegar, at the end
Find the full recipe and inspiration here at Love and Lemons
Crunchy Thai Peanut & Quinoa Salad
Ingredients:
Salad
¾ cup uncooked quinoa or millet
1 ½ cups water
2 cups shredded purple cabbage
1 cup grated carrot
1 cup thinly sliced snow peas or sugar snap peas
½ cup chopped cilantro
¼ cup thinly sliced green onion
¼ cup chopped roasted and salted peanuts, for garnish
Peanut sauce
¼ cup smooth peanut butter
3 tablespoons reduced-sodium tamari or soy sauce
1 tablespoon maple syrup or honey
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon grated fresh ginger
½ lime, juiced (about 1 ½ tablespoons)
Pinch of red pepper flakes
Find the full recipe and inspiration here at Cookie and Kate
Spinach Pancakes
Ingredients:
1/4 cup almond milk
1 medium ripe banana (100 grams)
2 large eggs
1 teaspoon vanilla extract
1 packed cup spinach (50 grams)
1 heaping cup rolled oats (110 grams)
1/4 cup vanilla protein powder (25 grams) – see notes if not wanting to use
1 teaspoon baking soda
pinch salt
oil or butter, for greasing
toppings of choice