Week of April 28
My dear Community,
Spring has definitely been arriving on its own terms this year — cool days, chilly nights, and even a little hail in Buellton over the weekend! It’s a reminder that nature sets the pace, not us.
Even with the cooler weather, the fields are producing. This week your box is filled with so many delicious things — all freshly picked for you.
Not only are we growing crops, we’re growing health.
We’re growing connection.
We’re growing resilience in a world that desperately needs it.
For generations, food was simple — grown close to home, eaten seasonally and celebrated for the nourishment it gave. But somewhere along the way, when processed foods flooded the grocery stores, we lost a lot of that. Sure, there’s no shame in grabbing something convenient now and then — life is busy. But those foods weren’t just created for convenience. They were designed to be cheaper, faster, and more addictive. And slowly, they replaced real nourishment with soulless calories.
That’s why this CSA box matters.
It’s not just a collection of produce.
It’s a return to real food — fresh, alive, grown in real soil by real people who care about the bigger picture.
The beauty of this food is in its simplicity. A handful of snap peas straight from the box. Roasted carrots and beets tossed with a little olive oil. A quick sauté of kale and leeks. A ripe avocado sliced open with a pinch of sea salt. These small, everyday meals bring real nourishment back into our lives — without overcomplicating it.
And speaking of simple and nourishing, artichokes are a real highlight this week. They’re packed with fiber to support digestion, antioxidants to help your liver do its job, and natural prebiotics that feed the good bacteria in your gut. They're easy to prepare, too — just steam them with lemon and garlic until the leaves pull away easily, and dip them into a little olive oil for a delicious side or snack.
Every time you open your box, you're making a choice for real food, real community, and real health.
Thank you for being part of this movement with us.We’re grateful you’re here — season after season, box after box.
Be good to each other.
Carolyn
CSA Contains:
CARROTS
STRAWBERRIES
HASS AVOCADOS
ARTICHOKES
ROMAINE LETTUCE
GARNET YAMS
LACINATO KALE
LEEKS
SUGAR SNAP PEAS
RED BEETS
BIG BOX ADD: CARROTS, RED BUTTER LETTUCE, PEAS, SPINACH, GREEN ZUCCHINI
JUST the BASICS:
CARROTS
SUGAR SNAP PEAS
STRAWBERRIES
RED BEETS
LACINATO KALE
ROMAINE LETTUCE
JUICE FEAST:
ROMAINE LETTUCE
BUNCHED SPINACH
LACINATO KALE
STRAWBERRIES
CARROTS
RED BEETS
HASS AVOCADOS
CILANTRO
FRUIT EXPANSION: PIXIE TANGERINES + STRAWBERRIES
LETTUCE of the WEEK: RED BUTTER LETTUCE
MUSHROOM MIX: from WOLFE FARMS
Kale Beet Salad
Ingredients
For the Salad
4 small beets (12 to 16 ounces), scrubbed
5 medium curly kale leaves (about 1/2 standard bunch)
1/2 cup roasted hazelnuts, chopped* (see note below)
For the Dressing
2 tablespoons finely chopped shallot
2 tablespoons white wine, champagne, apple cider, or balsamic vinegar
2 tablespoons extra virgin olive oil
1 tablespoon Dijon or brown mustard
2 teaspoons pure maple syrup or honey
1/4 teaspoon fine sea salt
Freshly ground black pepper, to taste
Find the full recipe and inspiration here at The New Baguette
Spicy Sheet Pan Chicken Thighs and Sweet Potatoes
Ingredients:
1 pound sweet potatoes about 2 medium, cut into wedges
1 medium red onion cut into wedges
2 large garlic cloves minced
1- inch knob fresh ginger peeled and minced (about 1 tablespoon)
Olive oil
Sea salt
2 teaspoons Thai red curry paste see note
2 tablespoons fresh lemon juice
1 tablespoon maple syrup
1 whole chicken separated into parts (see note)
1 bunch Lacinato Tuscan or Dinosaur kale, thick stems removed and roughly chopped
Find the full recipe and inspiration here at Feed Me Phoebe
Sweet Potato Bread {made with Almond Flour}
Ingredients:
1 cup Sweet Potato Puree
3 eggs
1 cup almond butter
1/4 cup coconut sugar
1/2 cup almond flour
2 tbsp coconut flour
1 tbsp pumpkin spice
1 tsp baking soda
1/4 cup raw pumpkin seeds and pecans
Find the full recipe and inspiration here at Shuangys Kitchen Sink
Snap Pea Salad with Zesty Lemon Vinaigrette
Ingredients:
DRESSING
2 Tbsp lemon juice (or sub juiced tangerines)
2 Tbsp olive oil
1 clove garlic, minced or grated
1 ½ tsp Dijon mustard
1 tsp maple syrup (or honey if not vegan)
2 Tbsp finely chopped shallot (optional)
1/2 tsp sea salt (plus more to taste)
1/4 tsp black pepper
SALAD
4 cups thinly sliced sugar snap peas, ends trimmed, sliced at a diagonal
1/4 cup chopped fresh basil (plus more for garnish // or sub tarragon or mint leaves)
1/4 cup roughly chopped roasted salted pistachios (plus more for garnish // or sub other roasted salted nut or seed of choice)
1/8 -1/4 tsp crushed red pepper flakes (optional)
Find the full recipe and inspiration here at Minimalist Baker