Week of April 26, 2026
Hi CSA members 🌱
Here’s our early look at what might be coming in this week’s basic box—spring is really starting to peek its head out.
We’re expecting:
• Carrots
• Green leaf lettuce
• Curly kale
• Strawberries (in all share sizes)
• Avocados (or Zucchini!)
• And possibly leeks
The leeks are the big “maybe” this week—they’re just not quite sizing up enough for harvest yet. We’ve been waiting on them patiently, and they’re close, just not fully there. I’m hoping this weekend weather brings growth!
I’m also really ready for another round of zucchini, and maybe even some surprise cucumbers or yellow crookneck squash. The seasons are always a little variable, and this spring has been especially unique—with a surprisingly hot and wet start that’s definitely shaping what we’re seeing come out of the fields.
Below is a photo of the zucchini and future butternut squash out in the fields at sunset—such a good reminder of what’s coming and what we’re working toward.
As always, this is a prediction and things can shift a bit as we get closer to harvest and packing. We finalize everything on Monday once we see exactly what’s coming out of the fields.
There’s a really nice balance in this box—fresh, crunchy greens, something sweet, and a few staples to carry you through the week.
In the shop, we still have plenty of organic chicken and duck eggs available, and we’ve got unlimited blueberries coming in from Forbidden Fruit Orchards in Lompoc—really beautiful fruit right now.
The blueberries will be in the fruit expansion and will be accompanied by the last of our Pink Lady apples. One of the yummiest combos!
Orders close Sunday at 11:59pm if you need to make any changes or add-ons for next week.
Grateful for all of you and the way you continue to support local, seasonal food—it truly matters.
🍊 Featured Recipe 🥬
Check out the featured recipe from Megan, a long time customer & farm-stand friend turned collaborator! She writes a ton of yummy recipes and posts them on her Instagram, @cookingbymeg. This week, she turned our Basic Box into a wonderful, rustic salad. While pixies aren’t in the boxes this week, if you have them left over from the last few weeks, this recipe may be for you (or sub it with strawberries or blueberries!)
—Heather & Bryan Givens ✌️&💕
Blueberries
Perfectly poppable, antioxidant-rich, and versatile in pancakes, smoothies, and desserts. We source our organic blueberries from Forbidden Fruit Orchards in Lompoc. And they’re always so perfect!
Sunday Showstopper Salad by @cookingbymeg
Prep time: 30 mins | Cook time: 5 mins | Servings: 4 people
Ingredients
1 head of red leaf lettuce (wash & tear into bite-sized pieces)
4 leaves lacinato kale (de-rib & chiffonade)
~20 almonds (toasted & roughly chopped)
1 medium carrot (peel off outer layer, then peel the rest into ribbons)
1 medium zucchini (slice in half lengthwise, then peel into ribbons)
1 pixie tangerine (peel & remove pithy strands)
~14 green pimiento olives (roughly chopped)
1 large ripe avocado (thin slices)
1 tsp chili crisp (optional)
Olive oil
Coarse salt
Dressing
2.5 tbsp of olive oil
1 tbsp fresh-squeezed orange or pixie juice
1 tsp champagne vinegar
Pinch of coarse salt
Instructions
Recipe by @cookingbymeg in collaboration with Something Good Organics
1. Prepare the dressing & set aside.
2. Wash & prepare lettuce.
3. De-rib the kale. Then roll it up & slice it thin (chiffonade). Add a drizzle of olive oil & a healthy pinch of coarse salt. Massage the kale (yes with your fingers) until it turns a darker shade of green.
4. Toast the almonds (even if they’re roasted almonds). They can go a few minutes in the toaster oven. Once you can smell them or see a coloration change, they’re done. This took about 5 minutes in my toaster oven. Remove and let cool when done (you can do the next steps while the almonds are toasting, but don’t forget them!)
5. Peel the carrot. Toss or compost the outer peel. Now use the peeler to make the rest of the carrot into ribbons.
6. Slice the ends off the zucchini & slice in half lengthwise. Now use the peeler to make zucchini ribbons.
7. Peel the pixie. Carefully remove all the white strands.
8. The almonds should be out of the oven & cool by now. Rough chop the almonds. Think rustic.
9. Rough chop the olives. Again, think rustic.
10. Thin slice the avocado. Salt it directly.
11. Yay, you did all the hard stuff! Now it’s time to build your salad. Start with a bed of red leaf lettuce. If you’re making this into individual portions, you can evenly divide onto 4 plates.
12. Now add distinct piles of each of the following on top of the lettuce: carrot ribbons, zucchini ribbons, avocado slices, kale, pixie segments.
13. Now garnish overall with olives & almonds.
14. Add dressing (& additional coarse salt if that’s your preference).
15. Drizzle chili crisp over top (divide for individual portions).