Week of February 2, 2026
My dear Community -
There’s a quiet kind of momentum returning to John Givens Farm. After weeks of winter weather slowed everything down, we’ve been planting like crazy - tucking seeds into the soil with a lot of hope and patient anticipation. The fields are starting to respond, but we’re still very much in recovery mode. Winter has a way of humbling. Because of that, much of what’s filling the boxes this week is coming from our neighboring farms in Santa Barbara County. That’s not a compromise - it’s a reminder of why local food systems matter. When one field is down, another steps in. When growth slows, community carries us forward.
This is the season of winter vegetables, and I genuinely love it. Sweet potatoes, carrots, beets, and fennel - foods that grow slowly, hold well, and nourish deeply. Dark leafy greens like spinach, broccoli, and mustard greens that thrive in the cold and remind us that resilience doesn’t always look loud or fast. Nutrient dense parsley feels like a small but mighty gift this time of year.
The country feels loud and unsettled right now to me. There’s a lot coming from every direction. When it all starts to feel like too much, I come back to this rhythm - the packing of boxes, paying it forward through donations to La Casa de la Raza, and the steady commitment of this CSA and the people in it. The farm has woven itself into who I am. It’s taught me how to stay present, how to adapt, how to keep showing up even when conditions aren’t ideal. It breathes life into my tight chest and steadies me again.
This program and community has held me through so many seasons, both in the fields and in my own life. And right now, as we rebuild beds and lean into winter crops, I’m reminded again that nourishment isn’t just about food. It’s about connection. About choosing something real, local, and rooted when everything else feels uncertain. Thank you for choosing to be part of this. This CSA exists because people believe in local food, local farms, and showing up for something that matters. Your participation helps keep this land growing food instead of disappearing, and it keeps nourishment circulating locally. I’m so grateful to share this rhythm with you and I’m so deeply grateful for this community.
Be good to each other,
Carolyn
Charred Cabbage in Creamy Spinach Sauce
Ingredients:
2 tablespoons vegan butter or sub oil
1/2 large head green cabbage quartered, see notes
1/2 yellow onion diced
3 cloves garlic minced
pepper to taste
1 cup non-dairy milk unsweetened
1/2 cup non-dairy cream unsweetened
1 cup mozzarella
1 teaspoon Bouillon Chicken Base or sub another veggie bouillon
4 ounces frozen spinach thawed and dried (fresh spinach or chard!)
lemon juice to taste, start with 1/2 lemon
chives optional, for serving
Find the full recipe and inspiration here at This Savory Vegan
Quick Pickled Red Onions
Ingredients:
1 large red onion, thinly sliced
½ cup red wine vinegar, or another light tasting vinegar like white wine vinegar, champagne vinegar, rice vinegar, or apple cider vinegar
½ cup water
1 1/2 teaspoons kosher salt – you may want to reduce this amount slightly if using regular table salt
Find the full recipe and inspiration here at Nyssas Kitchen
Chickpea Apple Broccoli Salad with Honey Dijon Dressing
Ingredients:
For the salad:
1 head broccoli, very finely chopped
1 (15 ounce) can of chickpeas, rinsed and drained
2 cups diced honeycrisp apples (from about 2 medium honeycrisp apples)
1 cup shredded carrots
⅓ cup diced green onion
⅓ cup dried cherries
⅓ cup chopped pecans
½ cup chopped flat leaf parsley
For the dressing:
3 tablespoons olive oil
1 ½ tablespoons apple cider vinegar
1 tablespoon dijon mustard
½ tablespoon honey
1 clove of garlic, minced
Freshly ground salt and pepper, to taste
To garnish:
Extra cherries and pecans
Find the full recipe and inspiration here at Ambitious Kitchen
Paleo Sweet Potato Bread
Ingredients
4 eggs
1 teaspoon vanilla extract
6 tablespoons maple syrup
2 tablespoons (28 g) melted coconut oil
3/4 cup (190 grams) mashed sweet potato
1 1/2 cup (144 g) almond flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
pumpkin seeds for topping optional
Find the full recipe and inspiration here at A Saucy Kitchen
Shaved Fennel Salad
Ingredients:
2 tablespoons extra-virgin olive oil
Zest of 1 lemon
2 tablespoons fresh lemon juice
1 teaspoon honey
½ teaspoon Dijon mustard
½ teaspoon sea salt
Freshly ground black pepper
2 medium fennel bulbs, thinly sliced on a mandoline, plus 2 tablespoons chopped fronds
⅓ cup shaved Parmesan or pecorino cheese
⅓ cup toasted pine nuts or sliced almonds
2 tablespoons chopped fresh parsley
Find the full recipe and inspiration here at Love and Lemons