Week of December 1, 2025
My dear Community,
The rains a few weeks ago weren’t just heavy - they were historic and broke Santa Barbara November rainfall records. So our fields are still drying out. This land remains as farmland only because it sits in a low zone that floods easily; otherwise a developer would have claimed it long ago. This is also the downside of course. We lost a lot of crops - carrots drowned, spinach scorched as soon as the sun shone, and green beans, tomatoes, cucumbers, and new plantings washed out overnight. With winter settling in, nothing is in a hurry to grow back.
Still, there are bright moments. I was lucky enough to cross paths with the very first pick of Satsumas from Glen Annie Farm this week, grabbed some beautiful Brussels sprouts and beets from neighboring farms, and the rest of your box comes from our Buellton fields, where the soil handled the storm a little more gracefully. Even in a tough season, the resilience of this local food web continues to amaze me.
A huge thank you to everyone who donated a box to La Casa de la Raza last week. Your generosity means everything. I’ll be stocking their shelves before we leave for the holidays.
Holiday reminder: we're closed the last 2 weeks of the year: December 22nd and 29th, returning in the new year making boxes the week of January 5th with fresh harvests and a little extra pep. I hope your Thanksgiving was warm and nourishing, and as we head into the next round of holidays, remember you can give the gift of local veggies. With everything happening in the wider world - and with big corporate interests tightening their grip on the system - there’s never been a better time to shop small and keep your dollars rooted right here in our community.
Thank you for being here, for weathering storms with us, and for making this CSA what it is: a steady, grounded reminder of what’s possible when we take care of one another.
Be good to each other.
Simple Oven-Roasted Buttered Cabbage Recipe
Ingredients:
2 pounds green cabbage 1 small head or ½ of a larger cabbage
4 tablespoons unsalted butter
2 teaspoons garlic powder
1 teaspoons sea salt
½ teaspoon paprika
Find the full recipe and inspiration here at Prepare and Nourish
Spaghetti Squash and Kale
Ingredients:
1 medium spaghetti squash
2 tablespoons olive oil, divided
½ teaspoon salt
¼ teaspoon pepper
½ medium onion, diced
2 cloves garlic, minced
2 cups kale, packed
½ cup chopped walnuts
¼ cup freshly grated parmesan cheese
Find the full recipe and inspiration here at The Toasty Kitchen
Flourless Sweet Potato Brownie (5 Ingredients)
Ingredients:
1 1/2 cup mashed sweet potato, *
1/2 cup smooth almond butter
2 eggs
1/2 cup cacao powder
3 tbsp coconut sugar, optional
1/4 tsp baking soda, optional
2/3 cup chocolate chip, divided in half
Find the full recipe and inspiration here at Shuangys Kitchen Sink
Fall Harvest Salad with Maple Tahini Dressing
Ingredients
For the Salad
4 cups halved brussel sprouts
4 cups peeled and diced, butternut or acorn squash
4 small beets, diced
1 tsp olive oil for roasting
2 cups tightly packed, finely chopped kale
1 apple, diced
1/2 cup chopped walnuts or pecans
1/2 cup dried cranberries
1/2 cup pomegranate arils
For the Tahini Maple Dressing
5 tbsp tahini
2 tbsp maple syrup
2 tbsp apple cider vinegar
1 tbsp fresh lemon juice
3 cloves garlic
4-6 tbsp water, to reach desired consistency
pinch of salt, to taste
Find the full recipe and inspiration here at Running on Real Food
Charred Cabbage with Creamy Miso Mushrooms
Ingredients:
8 green cabbage wedges about 1¾” thick with core intact to hold layers together (half a head of cabbage)
1 lb (450g) mushrooms mix of choice such as enoki, shimeji (beech), black oyster, hand-shredded king (trumpet) oyster, sliced shiitake, cremini, etc.
2 tbsp butter
3 cloves garlic, minced
½ C (120ml) water
¼ C (60ml) heavy cream
2 tbsp white or yellow miso paste
¼ tsp soy sauce
Salt and pepper to taste
Neutral oil
Chopped chives for garnish
Find the full recipe and inspiration here at Salt n Pepper Here