Week of December 15, 2025
My dear Community,
As we close out another year of this CSA, my heart feels incredibly full. In the midst of so much noise, uncertainty, and chaos in the world, I keep coming back to this quiet truth: the local food heartbeat is still here, steady and alive. Every week you show up—not just to eat fresh food, but to support farmland that is constantly under pressure to be paved over, to stand with farmers navigating ever-changing regulations, and to protect this land to grow food to nourish us.
This year ends with its own set of challenges. The historic rains we received wiped out an astonishing amount of young crops, fertilizer tending new plantings, and weeks of momentum all at once. With the ground compacted, cold, and saturated, very little is eager to grow right now. That reality is reflected in the box. We’re relying on storage crops like purple sweet potatoes and onions, and with deep gratitude leaning on neighboring farms for broccolini, Brussels sprouts, beets, and those beautiful early tangerines. This is what community agriculture looks like: farms supporting one another so nourishment continues, even when the fields say “slow down.”
This is the last week for the CSA. Please note it will be boxes + fruit bags only and there will be no additional subscriptions or store items available. Thank you for understanding.
Purple Sweet Potato Fries
Ingredients:
1 1/4 pounds purple sweet potatoes, washed well and sliced into “fries”
3 tablespoons avocado oil
2 tablespoons minced fresh herbs, rosemary + oregano
1 teaspoon Kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
coarse sea salt for garnish
Find the full recipe and inspiration here at Running to the Kitchen
Paleo Beet Salad with Cabbage and Pecans (Whole30, Vegan)
Ingredients:
1 lb beets, about 4 small
4 cups thinly sliced cabbage, about 1/2 medium head
1/3 cup raw pecans
Chopped green onions, for garnish
Balsamic Vinaigrette
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 tbsp dijon mustard
1/4 tsp sea salt
1/8 tsp ground black pepper
1 garlic clove, minced
Find the full recipe and inspiration here at What Great Grandma Ate
Sweet Potato Miso Ramen Bowl
Ingredients:
For the Broth
1 small sweet potato (7 ounces), peeled and chunked
1 cup water, plus more for steaming sweet potato
2 tbsp organic vegetable powder
2 tbsp miso paste
1 tbsp rice vinegar
2 tsp fresh ginger, minced
1 tsp toasted sesame oil
2 cups water
Sriracha
For the Vegetables, Eggs and Noodles
4 portobello mushrooms, sliced
1 tbsp toasted sesame oil
1 tbsp tamari
4 large eggs
2 bundles (6½ ounces) brown rice noodles
2 cups steamed greens, broccolini and mustard greens
black sesame seeds (optional)
fresh red Thai chili, minced (optional)
Find the full recipe and inspiration here at The Kitchen Sink
Paleo Carrot Cake
Ingredients:
3 cups almond flour
1/2 cup tapioca flour
1/2 cup coconut sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup maple syrup
1/2 cup light tasting olive oil or avocado oil
2 large eggs
3 cups carrots shredded, then measured
Dairy-free cream cheese frosting ** recipe included
Find the full recipe and inspiration here at Whole Food for 7