Week of October 14
My dear Community,
Although the inevitable dwindling of summer fruits are here, I'm heading to Avila this week to bring you the super crunchy, freshly picked apples that I just can’t get enough of! I’m excited to add these crisp, delicious apples to your CSA boxes, while supporting a neighboring local organic farm in the process.
As for the greens, last week we had an order mix-up and some of you may have received green curly kale, while others missed out—but no worries! We have plenty of it so you can look forward to another round this week. Kale is always a farm favorite, and a fantastic addition to any meal as the weather cools. We're looking to our neighbor Finley farms this week as we are gapping in lettuce.
We’re thrilled to announce our very first pumpkin patch at our little farmstand in Buellton at 9499 Santa Rosa Rd. If you’re in the area swing by, pick out an organic pumpkin for all your baking and decorating needs, and soak in the autumn vibes. We hope this is the first of many pumpkin patches to come. We have standard pumpkins and maybe some varieties you've never seen.
On Indigenous Peoples' Day, let’s take a moment to reflect on the importance of the land we occupy, cultivate and its deeper history. As we celebrate the season of harvest, it's a meaningful time to acknowledge the traditional stewards of this land and honor the wisdom they hold in nurturing it. At the farm, we strive to work and live with care and mindfulness, drawing inspiration from nature and its cycles, something that indigenous communities have honored for generations.
Thank you for being part of our farm family and for supporting local, sustainable agriculture. Whether you’re picking up your CSA share or stopping by the farmstand for a visit, we’re here to provide the freshest produce and share the beauty of the season together.
Be good to each other.
CSA Contains:
CARROTS
MOUNTAIN MAGICS TOMATOES
BROCCOLI
GREEN ZUCCHINI
GREEN KALE
YELLOW ONIONS
PARSLEY
RED BELL PEPPERS
DELICATA SQUASH
RED BUTTER LETTUCE from FINLEY FARMS
BIG BOX ADD: CARROTS, GREEN LEAF LETTUCE, CHERRY TOMATOES, MISSION FIGS from MAYWOOD FARMS, ARUGULA
JUST the BASICS:
CARROTS
RED BUTTER LETTUCE
BROCCOLI
RED BELL PEPPERS
GREEN ZUCCHINI
MOUNTAIN MAGIC TOMATOES
JUICE FEAST:
ROMAINE LETTUCE
GREEN KALE
CARROTS X2
ITALIAN PARSLEY
GRANNY SMITH APPLES x2
FENNEL
CUCUMBERS
LACINATO KALE
FRUIT EXPANSION: GRANNY SMITH APPLES + MISSION FIGS
LETTUCE of the WEEK: GREEN LEAF
MUSHROOM MIX: from WOLFE FARMS
Autumn Caesar Salad with Roasted Delicata Squash Croutons
Ingredients:
1 bunch kale, destemmed & shredded or finely chopped (about 3 cups chopped)
1 large shallot, thinly sliced
½ lemon, juiced
delicata squash “croutons” (below)
⅓ cup pine nuts or chopped walnuts
⅓ cup shaved parmesan
⅓ cup Caesar dressing of choice
for the squash croutons:
1 medium delicata squash (roughly 1 pound), deseeded & sliced into 1/2-inch cubes
2 tablespoons olive oil, divided
¼ cup panko breadcrumbs
¼ cup grated parmesan
1 clove garlic, finely chopped or grated
3 tablespoons finely chopped hardy fresh herbs, such as rosemary, sage, or thyme
kosher salt & ground black pepper, to season
Find the full recipe and inspiration here at Plays Well with Butter
Cheesy Smashed Broccoli
Ingredients:
1 bunch of broccoli (about 1 ½ pounds) or 16 ounces broccoli florets
1 ½ tablespoons extra-virgin olive oil
Scant ½ teaspoon fine salt, more to taste
½ teaspoon garlic powder
½ teaspoon onion powder
2 ounces (¾ cup) finely grated Parmesan cheese
¼ teaspoon red pepper flakes (optional, for a kick)
Freshly ground black pepper
1 to 2 teaspoons fresh lemon juice, to taste
Find the full recipe and inspiration here at Cookie and Kate
Broccoli Salad with Ginger Peanut Dressing
Ingredients:
1 (15 ounce) can chickpeas, rinsed and drained
1 medium head broccoli, VERY finely chopped into bite sized pieces (3-4 cups VERY FINELY diced)
2-3 cups packed shredded red cabbage (Sub Kale here)
1 cup shredded carrots
1 red bell pepper, diced
⅓ cup diced green onions (mostly green part)
1 jalapeno, finely diced (remove seeds if you are heat sensitive)
½ cup chopped fresh cilantro
For the dressing:
¼ cup natural creamy peanut butter (just nuts and salt)
2 ½ tablespoons low sodium gluten free soy sauce or coconut aminos
1 tablespoon honey (or pure maple syrup to keep vegan)
1 tablespoon rice vinegar or fresh lime juice
1 tablespoon sesame oil (or sub olive oil)
1 tablespoon grated fresh ginger
1 clove garlic, finely minced
Optional: ¼ teaspoon red cayenne pepper, plus more if you like it extra spicy!
2-3 tablespoons warm water, to thin dressing
To garnish:
½ cup roasted cashew halves (honey roasted or a fun flavor is yummy!)
Find the full recipe and inspiration here at Ambitious Kitchen
The Best Paleo Zucchini Brownies
(I'm always trying to turn veggies into dessert!)
Ingredients:
½ cup ghee or coconut oil
1 cup coconut sugar
2 large eggs, room temperature
1 tablespoon vanilla extract
1 cup almond flour
2 tablespoons coconut flour
½ cup cocoa or cacao powder
½ teaspoon salt
2 cups shredded zucchini, squeezed of excess moisture
1 cup dairy free chocolate chips
Find the full recipe and inspiration here at Chelsea Joy Eats
Spanish Zucchini Tortilla with Onion and Parsley
Ingredients:
1 medium zucchini about 7 oz or 200g, thinly sliced
1 medium onion about 5 oz or 150g, finely chopped
6 large eggs
1/4 cup fresh parsley about 0.2 oz or 6g, chopped
1/4 cup olive oil
2 fl oz or 60ml Salt and pepper
Find the full recipe and inspiration here at Cooking Mediterranean