Week of June 16
My Dear Community,
The farm is bursting right now — and so is our CSA store!
We’ve restocked our small-batch tallow products, handcrafted from cows raised on our farm in Buellton. These are some of my favorite skin-care staples — ultra-hydrating, smooth, and so pure you could eat them (but maybe don’t). We’ve added lavender to our lineup, alongside vanilla, tea tree, and our sunscreen balm just in time for summer.
Summer is one of my favorite times to be part of the CSA. The variety is incredible, the flavors are vibrant, and it’s such a fun time to be in the kitchen (or snacking straight from the box — no judgment!). And the berries? The blackberries and strawberries are next-level right now. Every time I bite into one, I’m surprised all over again by the amazing flavor. Not only are they delicious, but berries are loaded with antioxidants, fiber, and vitamin C — making them the ultimate sweet fix that supports your health, not sabotages it. Find the tallow products, berries and more in our CSA store now.
I’m posting an Instagram reel today— a behind-the-scenes peek at the amazing humans who help run our well-oiled CSA machine. Many of them have been with us for years, and it’s such a joy to share their faces with you. I hope you enjoy watching it as much as I enjoyed making it!
With a heart full of gratitude and a fridge full of berries.
Be good to each other.
Carolyn
Berry Protein Smoothie
Ingredients:
1/2 cup (120ml) unsweetened almond milk (or hemp milk)
1/2 cup (120ml) filtered water
1/2 medium thin-skinned lemon with rind
1 tablespoon raw almond butter
1 tablespoon raw pumpkin seeds, soaked and drained
1 tablespoon chia seeds
1 tablespoon shelled hemp seeds
2 raw walnuts, soaked and drained
2 raw Brazil nuts soaked and drained
1/4 medium avocado, peeled and pitted
1 tablespoon virgin coconut oil
1/2 cup (80g) frozen blueberries
1/2 cup (60g) frozen cranberries (insert berry of choice here)
Find the full recipe and inspiration here at The Blender Girl
Green Bean Salad with Toasted Almonds & Feta
Ingredients:
⅓ cup sliced almonds
1 pound green beans, trimmed and cut into 2 to 3” long pieces
¼ cup water
½ teaspoon fine sea salt, divided
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice (about ½ lemon)
2 teaspoons Dijon mustard
1 small-to-medium clove garlic
Several twists of freshly ground black pepper
Pinch of red pepper flakes
¼ cup crumbled feta cheese, divided
3 to 4 large basil leaves, torn or chopped, for garnish
Lemon zest from about ½ lemon, for garnish
Find the full recipe and inspiration here at Cookie and Kate
Spinach Avocado Chicken Burgers
Ingredients:
For the avocado mayo (optional)
2 medium avocados
4 tbsp avocado oil
Juice of one lime
¼ tsp sea salt
⅛ tsp black pepper, omit for AIP
For the chicken burgers
1 lb ground chicken
½ cup spinach, finely chopped
2 tbsp cilantro, finely chopped
2 tbsp coconut flour, optional- acts as a binder
1 tbsp avocado oil, plus more if you're frying or grilling
2 tsp garlic powder
2 tsp onion powder
1 tsp sea salt
½ tsp black pepper, omit for AIP
Juice of one lime
1 small avocado, or half a large avocado, diced into chunks
Find the full recipe and inspiration here at Unbound Wellness
Shaved Carrot and Parsley Salad {paleo + vegan}
Ingredients:
for salad
2 bunches of carrots (about 10 large carrots)
1/4 cup parsley, chopped
salt and pepper
for dressing
juice of half a lemon
1 tablespoon white wine vinegar (or another vinegar of choice)
1 tablespoon maple syrup
1 teaspoon salt
2 tablespoons olive oil
1/2 teaspoon chili flakes (optional)
Find the full recipe and inspiration here at Nyssas Kitchen
Cucumber Lime Agua Fresca
Ingredients:
3 cups water
2 medium cucumbers, roughly chopped (2 medium cucumbers yield ~4 cups or 450 g chopped)
3 medium limes, juiced (3 medium limes yield ~1/4 cup or 60 ml juice)
2-3 Tbsp agave nectar or maple syrup
1 small handful fresh mint leaves (optional but highly recommended // 1 small handful yields ~15-20 leaves)
Ice cubes (for serving)
Find the full recipe and inspiration here at The Minimalist Baker