Week of December 8, 2025
My dear Community,
We’re in that quiet stretch of December where the fields take a deep breath - and honestly, so do we. Not a lot is growing right now, but what is coming out of the ground is the hearty, cold weather-loving goodness our bodies tend to crave this time of year.
This week’s box leans into the brassicas- cabbage, Brussels sprouts, dark leafy greens - the vegetables that seem almost purpose-built for winter. They’re loaded with fiber, antioxidants, and sulfur-rich compounds that support detox pathways, balance hormones, and help regulate blood sugar. Basically: they’re the quiet powerhouses of the season, and they show up right when our systems need them most.
This will be the last week we're taking donations to La Casa de la Raza. We'll resume on Jan 7th, so any boxes donated next week will go then. I'm filling their pantry with onions and squash to hold them over. This community has showed up in a huge way the past few months to feed people who might otherwise go hungry. I have so much gratitude for this CSA program and the way we come together for each other.
Next week, December 17th will be our final delivery of the year.
After that, the CSA will take our annual winter pause from December 24th through January 1st, returning again the week of January 7th.
I’ll be in Maui with my kiddos for a much-needed reset through December 17th, and will be offline.
If you have any share membership, please contact Farmhand.
Thank you for sticking with us through these slow-growth weeks, through rain delays, mud, and all the curveballs December likes to throw at small farms. We couldn’t do any of this without you, and we’re grateful to nourish you right up until the final harvest of the year.
Be good to each other.
Carolyn
Asian Edamame Peanut Crunch Salad
Ingredients
Salad:
½ cup uncooked quinoa
1 pound frozen edamame (not in the shell) 16 ounce
1 ½ cups shredded cabbage
2 cups finely chopped kale
2 large carrots
¼ cup chopped scallions
½ cup chopped cilantro
1 cup chopped roasted cashews can sub for peanuts
Optional: crispy wonton strips
Dressing:
3 tablespoons natural creamy peanut butter preferably unsalted
2 tablespoons rice vinegar
2 tablespoons honey maple syrup for vegan
1 tablespoon toasted sesame oil
2 tablespoons low sodium soy sauce or tamari
1 teaspoon grated fresh ginger
2 clove garlic minced
2 teaspoons sriracha can omit if you don’t like spice
2-4 tablespoons water to thin
Find the full recipe and inspiration here at Eat With Clarity
Maple Roasted Delicata Squash (Easy Side Dish!)
Ingredients:
2 medium-large delicata squash
2 Tbsp olive oil
2 Tbsp maple syrup
1 tsp cinnamon
Salt, to taste
1/2 cup raw pecans
1/4 cup goat cheese, crumbled
1 Tbsp fresh thyme (or 1 tsp dried)
Find the full recipe and inspiration here at Walder Wellness
Tangy Apple Cider Vinegar Coleslaw
Ingredients
8 cups shredded cabbage,
1 cup shredded carrots
1 bulb fennel, thinly sliced, (sub radish)
½ c chopped parsley
Vinegar Dressing
½ c apple cider vinegar
2 tablespoon olive oil
1 tablespoon honey, or agave
2 teaspoon dijon mustard
1 teaspoon kosher salt
1 teaspoon ground pepper
Find the full recipe and inspiration here at Our Salty 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 Granma Ate
Beet Green & Mushroom Frittata
Ingredients:
1/2 tbsp olive oil
1/4 small onion, thinly sliced (sub leek)
2 cloves garlic, minced
3-4 cremini mushrooms, quartered
2 cups beet greens, roughly chopped
4 eggs
2 tbsp milk
1/4 cup cheddar cheese
salt and pepper