Week of November 25
My Dear Community,
With the first rain of the season, we’re in the fields planting cover crops, tidying up every corner of the farm, and ensuring all the animals have a cozy sanctuary. There’s something about those first drops of rain that serve as a gentle nudge—reminding us to stay grounded and organized.
This week’s box leads us into the Thanksgiving holiday, or as we call it, ThanksGivens. It’s my personal way of honoring the hard work and care that have gone into this farm all year. Thanksgiving is a time to pause and reflect on the abundance in our lives—the beautiful ocean, sprawling sunsets, and rolling mountains that remind us of nature’s generosity. On the farm, it’s taking a moment to celebrate our shared connection to that beauty, to the food we grow, and to the incredible community that makes this all possible—including you.
This week as you unpack your box, let it serve as a centerpiece of gratitude—whether it’s the greens that bring balance to your table or the hearty yam destined for a family recipe. Know that every item was grown with care, and every box represents the gratitude we feel for you, our farm family.
Thank you for supporting us, for sharing in this journey, and for being part of the story of this farm. From all of us here, we wish you a warm, abundant Thanksgiving full of joy, connection, and of course, delicious food.
Be good to each other,
Carolyn
P.S. Don’t forget to tag us in your Thanksgiving creations! We love seeing how you bring the farm to your table.
CSA Contains:
CARROTS
GARNET YAMS
CELERY from COKE FARM
BRUSSELS SPROUTS from CREEKSIDE ORGANICS
MOUNTAIN MAGIC TOMATOES
ROMAINE LETTUCE
ITALIAN PARSLEY
RED CHARD
SATSUMA TANGERINES from GLENN ANNIE ORGANICS
YELLOW ONIONS
BIG BOX ADD: CARROTS, RED LEAF LETTUCE, SPINACH, FUJI APPLES from GOPHER GLENN ORGANICS, BRUSSELS SPROUTS
JUST the BASICS:
CARROTS
ROMAINE LETTUCE
BRUSSELS SPROUTS
CELERY
GARNET YAMS
SATSUMA TANGERINES
JUICE FEAST:
ROMAINE LETTUCE
FUJI APPLES
LACINATO KALE
FENNEL
ITALIAN PARSLEY
CELERY X2
BABY SPINACH
CARROTS
SATSUMA TANGERINES
FRUIT EXPANSION: FUJI APPLES + SATSUMA TANGERINES
LETTUCE of the WEEK: RED LEAF
MUSHROOM MIX: from WOLFE FARMS
Twice Baked Garlic Parmesan Sweet Potato Casserole
Ingredients:
6 medium sized sweet potatoes – about 4 lbs
1 tablespoon avocado oil or olive oil
1 teaspoon sea salt
1/2 teaspoon black pepper
1/2 cup grated Parmesan + more for the top
2 tablespoons ghee, butter, or olive oil
1/4 cup almond milk
fresh herbs to garnish (parsley or chives are our favorite)
1 head of garlic
big pinch of sea salt
1 teaspoon avocado oil or olive oil
Find the full recipe and inspiration here at Nyssas Kitchen
Maple-Pecan Roasted Sweet Potatoes
Ingredients:
1 cup pecans, roughly chopped (sub walnuts)
1/4 cup plus 2 Tbsp. maple syrup, divided
3/4 tsp. kosher salt, divided
1/2 tsp. ground cinnamon, divided
1/8 tsp. cayenne pepper
2 lbs. sweet potatoes, peeled and sliced crosswise into ½” rounds
2 medium shallots, peeled and quartered
2 Tbsp. olive oil
2 Tbsp. unsalted butter
Orange or lime zest for garnish (optional)
Find the full recipe and inspiration here at Dishing Out Health
Miso-Sesame Glazed Brussels Sprouts
Ingredients:
2 Tbsp. white miso paste
2 Tbsp. Dijon mustard
2 Tbsp. rice vinegar
1 Tbsp. toasted sesame oil
1 Tbsp. soy sauce or tamari
1/2 tsp. chili flakes
1/4 cup plus 2 Tbsp. neutral cooking oil (I use avocado oil)
1 lb. Brussels sprouts, trimmed and halved
1/4 tsp. kosher salt
1/4 cup Panko breadcrumbs
1/4 cup grated Parmesan cheese
2 Tbsp. toasted sesame seeds
Find the full recipe and inspiration here at Dishing Out Health
The Best Paleo Stuffing (Gluten Free, Grain Free)
Ingredients:
2 tablespoons or avocado oil, or refined coconut oil
3 cups diced white onion
2 cups diced celery
1 cup diced mushrooms button, cremini, or wild mushrooms
1 cup diced apples Honeycrisp, Pink Lady, or Granny Smith apples
¼ cup or ¼ cup chopped dates
¼ cup chopped flat-leaf parsley
4 teaspoons poultry seasoning
½ teaspoon salt more or less to taste
½ teaspoon more or less to taste
2 cups super-fine blanched almond flour
3 large eggs
Find the full recipe and inspiration here at 40aprons
Easy Creamed Chard with Garlicky Breadcrumbs
Ingredients:
3 tablespoons butter, divided
1/4 cup breadcrumbs (gluten-free, pork panko, or homemade)
pinch + 1/2 teaspoon salt
1/4 teaspoon garlic powder
pinch black pepper
1 large shallot, thinly sliced
1 garlic clove, minced
pinch nutmeg
2 big bunches Swiss chard, (about 12 stalks, or 1.5 pounds) roughly chopped and rinsed
1 cup chicken broth
1/2 cup cream cheese or dairy-free cream cheese