Week of February 16, 2026
My dear Community,
This week, I’m sharing something that’s been living quietly in my heart for a while.
When we started this CSA, we were packing about 40 boxes weekly, doing our best to figure it out as we went. Over time, it grew into a community of more than 500 households choosing to feed themselves through this local food web. That growth humbles me to my core. This program has been my baby, my rhythm, and a steady heartbeat through so many chapters of my life.
As the farm continues to grow and evolve, it's time for me to step out of holding this particular rhythm. This isn’t the end of the CSA or the farm - it’s a handoff of stewardship. With so much gratitude and care, I’m passing this living, breathing heartbeat into beautiful hands still in the family. Heather and Bryan Givens will carry this work forward. They are deeply aligned with the values that built this program and are in a powerful position to help this movement grow. I trust them completely to steward this community, this land-based rhythm, and the care that goes into every box.
My last day of the CSA will be March 4th, and I’ll be on hand the next few weeks supporting a smooth, thoughtful transition. This comes with a mix of emotions- pride in what’s been built, tenderness in letting go, and deep trust in what’s next. The farm has taught me how strong and capable I am, how to keep moving forward when things feel loud or uncertain, and how to stay rooted in what matters when the noise of the world grows louder. Those lessons will stay with me forever.
Nothing changes about your CSA experience in terms of the food, the care, or the heartbeat of this program- only who is holding the day-to-day rhythm. The land continues to be tended, the boxes continue to be packed, and the work of feeding our community continues.
Thank you for walking with me through so many seasons of this work. Thank you for trusting this little food system, for showing up through abundance and lean weeks alike, and for being part of something that has forever shaped me. As I step into what’s next, I’d love to stay connected. You can find me on Instagram at @carolyngivenscoaching or reach me by email at carolyn@carolyngivenscoaching.com.
I’m so deeply grateful for this community.
Be good to each other,
Carolyn
Snap Pea Salad
Ingredients:
1 1/2 Tablespoons olive oil
1 ½ Tablespoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
1 Tablespoon shallots (minced )
Kosher salt and freshly ground black pepper (to taste)
½ pound sugar snap peas (thinly sliced, ends trimmed, sliced lengthwise at a diagonal)
2 Tablespoons fresh basil (julienned (or parsley, tarragon or mint leaves, or a combination))
2 Tablespoons almonds (chopped, or pumpkin seeds, cashews, pine nuts, etc.)
(Find the full recipe and inspiration here at Plantings and Pairings)
Sweet Potato Boats with Sweet Potato Cream
Ingredients:
Sweet Potato Boats
4 medium sweet potatoes, scrubbed and patted dry
2 bunches of baby broccoli
1 tsp avocado oil (or omit if oil-free)
1 15 oz. can chickpeas, drained and rinsed
1 TBSP Tandoori Masala Seasoning or your favorite spice blend (you can also skip this entirely!)
Himalayan sea salt
Ginger Turmeric Sweet Potato Cream (makes extra!)
½ cup coconut milk or almond milk
½ cup sweet potato mash reserves
1 TBSP lemon juice
1/4 tsp ground turmeric
1/8 tsp tsp ground ginger
1/8 tsp garlic powder
pinch of freshly ground black pepper
(Find the full recipe and inspiration here at Flora and Vino)
Paleo Carrot Cake Cookies
Ingredients:
For the cookie dough:
3/4 tsp baking soda
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 cup coconut oil (melted and cooled to room temperature)
1/2 cup maple sugar
1/4 tsp fine sea salt
1/4 cup creamy almond butter
2 tsp cinnamon powder (for best flavor and aroma)
1 large egg
1/4 cup tapioca starch
1 tsp vanilla extract
1 1/3 cups almond flour
For the add-ins:
1 cup grated carrots (finely grated, about 1-2 medium carrots)
1/3 cup chopped pecans
1/2 cup raisins
(Find the full recipe and inspiration here at Mollys Home Guide)
BBQ Ranch Chicken Salad
Ingredients:
¾ cup ranch dressing (use homemade ranch dressing or any store-bought ranch)
3 tablespoons barbecue sauce
4–5 cups chopped kale, stems removed (1 bunch)
2 ½ cups diced cooked chicken (such as shredded chicken or blackened grilled chicken)
2 cups shredded Brussels sprouts (sub spinach)
1 cup shredded carrots
½ cup diced red onion
3–4 slices crisp cooked bacon, chopped
½ cup golden raisins
⅓ cup sliced toasted almonds, plus more for garnish
2 green onions, ends trimmed, white and green parts thinly sliced, plus more for garnish
(Find the full recipe and inspiration here at The Real Food Dietitians)