Week of April 21
My dear Community,
It’s been a beautiful week on the farm—sunny skies, warm breezes, and the kind of spring weather that makes everything come alive. The sugar snap peas are absolutely popping, and we’re excited to welcome zucchini and artichokes to your boxes this week.
A few months ago, my youngest son asked me to buy an artichoke at the store. It was $7, and even though I hesitated at the price, how could I say no to a kid who was that excited to eat vegetables? We brought it home, prepared it and honestly it was kind of a letdown. Not much meat on it, and it tasted a little bitter. Fast forward to now—we’ve started harvesting our own artichokes and what a game changer! The ones we grow are packed with tender, edible leaves and leave behind a subtly sweet aftertaste. They’re a totally different experience—fresh, flavorful, and worth every petal. Artichokes also happen to be nutritional powerhouses loaded with antioxidants like silymarin, which is good for supporting liver health. They're rich in vitamin C and fiber, and most impressively, they’re one of the best natural prebiotic foods out there—nourishing your gut microbiome and aiding in digestion. If you’re new to cooking artichokes, don’t be intimidated. You can steam them whole with lemon, rosemary sprigs and garlic until the leaves pull off easily, then dip them in olive oil or a simple paleo aioli. You can halve and grill them for a smoky, rich flavor, or roast them with a squeeze of citrus and a sprinkle of sea salt for a crispy, satisfying side dish. And this all leads to the best part of course, the sweet and tender heart, which recipes for could be another paragraph. However you prepare them, I hope you fall in love with them the way we have.
On Friday I connected with members of our community at Cottage Hospital’s Earth Day celebration. I’m always deeply humbled to be in spaces like that—to connect face-to-face with the people who keep our community strong, healthy, and grounded. From nurses and environmental advocates to families just curious about where their food comes from, it reminded me how many amazing people make this place special. In moments like those, I’m reminded how lucky I am to have found my way here—to this work, this land, and this community. It’s a gift to run this CSA box program, and I don’t take it lightly. Thank you for being part of it, for showing up each week, and for valuing good food and good soil.
Be good to each other.
CSA Contains:
CARROTS
BUNCHED SPINACH
STRAWBERRIES
HASS AVOCADOS
SUGAR SNAP PEAS
RED LEAF LETTUCE
LEEKS
GREEN ZUCCHINI
ARTICHOKES
PIXIE TANGERINES
BIG BOX ADD: CARROTS, RED BUTTE LETTUCE, SUGAR SNAP PEAS, STRAWBERRIES, PIXIE TANGERINES
JUST the BASICS:
CARROTS
SUGAR SNAP PEAS
REEN ZUCCHINI
HASS AVOCADOS
STRAWBERRIES
RED LEAF LETTUCE
JUICE FEAST:
ROMAINE LETTUCE
PIXIE TANGERINES
BUNCHED SPINACH
LACINATO KALE
STRAWBERRIES
CARROTS
HASS AVOCADOS
RED BEETS
FENNEL
CILANTRO
FRUIT EXPANSION: DOUBLE STRAWBERRIES
LETTUCE of the WEEK: RED BUTTER LETTUCE
MUSHROOM MIX: from WOLFE FARMS
How to Bake (& Eat) Artichokes
Ingredients:
2 whole artichokes
Juice of one lemon, plus lemon slices for garnish
5-6 cloves of garlic, minced
1 tsp sea salt
½ tsp black pepper, omit for AIP
3 tbsp avocado oil
Optional- melted ghee for dipping, omit for AIP
Find the full recipe and inspiration here at Unbound Wellness
Sugar Snap Pea Salad
Ingredients
½ cup extra-virgin olive oil
¼ cup Chardonnay vinegar (or other white wine vinegar)
2 tsp grated lemon zest
2 tbsp fresh lemon juice
2 tsp minced shallot
1 tsp honey
1 lb fresh sugar snap peas (about 7 cups), thinly sliced lengthwise
3 cups shredded rotisserie chicken (optional)
1 cup high-quality whole-milk ricotta cheese
½ cup thinly sliced red onion (rinsed and patted dry)
1 cup packed fresh mint leaves, torn
1¾ tsp kosher salt
½ tsp black pepper
½ cup toasted sliced almonds
Find the full recipe and inspiration here at Recipes by Lilly
The Best Zucchini Brownies You'll Ever Eat
Ingredients:
1 medium zucchini shredded and squeezed of excess moisture with a paper towel (1 cup shredded zucchini)
1 large egg
1/2 cup tahini*
¼ cup pure maple syrup
½ cup coconut sugar
1 teaspoon vanilla extract
½ cup high quality cocoa powder (or cacao powder)
2 tablespoons coconut flour
½ teaspoon baking soda
½ teaspoon salt
2 tablespoons melted and cooled coconut oil
⅓ cup chocolate chips, dairy free if desired
Optional: ½ cup chopped walnuts
For the topping:
2 tablespoons chocolate chips, dairy free if desired
1/2 teaspoon coconut oil
Fancy sea salt, for sprinkling on top
Find the full recipe and inspiration here at Ambitious Kitchen
Zucchini Smoothie
Ingredients:
1 cup Almond Milk
1 cup Frozen Zucchini
1 small Banana (sub half a frozen avocado - thick and creamy!)
1 scoop Vanilla Protein Powder
1 cup Spinach
1 tablespoon Peanut Butter (sub any nut butter)
½ cup Ice Cubes
Find the full recipe and inspiration here at The Conscious Plant Kitchen
Green Shakshuka with Leek, Zucchini, Kale and Feta
Ingredients:
Vegetables
1 onion thinly sliced
1 leek sliced into rings
1 zucchini cut into small cubes
3 garlic cloves minced
2 handfuls fresh spinach
2 cups kale
1/2 cup frozen peas
Spices
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon red pepper flakes
Salt
Pepper
Other
4 eggs
1 block feta cheese crumbled (150 g)
2 tablespoons olive oil
1 lime
Fresh herbs coriander, parsley or baby greens
Find the full recipe and inspiration here at La Cuisine de Geraldine