Week of February 23, 2026
My dear Community,
To those who are new here- welcome. And to those who’ve walked this road with me for years- this week marks the beginning of a meaningful transition for me away from Something Good Organics.
It’s hard to put words to what this program has meant to me over the last nearly 15 years. This CSA has been my rhythm, my anchor, my place of return when the world outside felt loud and unsteady. When the country feels tense, when the news feels heavy, when systems fail people - I’ve come back, again and again, to the heartbeat of this work. To the quiet steadiness of food moving from soil to hands. To the reminder that community is not an idea, it’s something we practice, week by week.
We’ve lived through a lot together. When freeways close, the local food system still finds a way. When the COVID pandemic hit, this community stepped up and we rose to meet the needs. When ICE raids move through our beloved towns, we respond not with silence, but with food, with donations, with care. For the past half year, delivering produce to La Casa de la Raza has grounded me deeply - knowing that no matter what happens on larger stages, people here continue to show up for one another. Heather and Bryan will continue that commitment, and I’ll be sending one final, full-hearted delivery this week in gratitude for the way La Casa holds our community with dignity and open arms.
La Casa shared with me recently that support has slowed a bit, and it reminded me how much these moments of collective care matter. If you feel the pull to contribute this week, let’s make it big. Every donated box is a quiet way of saying: we see you, we haven’t forgotten, and you don’t have to carry this alone.
This work has taught me something profound: that our local food system is everything. It is resilience in action. It is neighbors feeding neighbors. It is the quiet, unglamorous labor of farmers, packers, drivers, and organizers who show up rain or shine, often in unsavory conditions. This community has shown me, over and over, that everyone belongs here.
As I step into my final days holding this role, I carry deep trust in what you’ve helped build. This program will continue because it’s bigger than any one person. It lives in your choices, your care, your commitment to keeping local food systems alive. I’m so deeply grateful for this community.
Be good to each other.
Carolyn
Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing
Ingredients
For the Roasted Veggies & Chickpeas:
1 can (15 oz) chickpeas, drained, rinsed, and dried
1 medium sweet potato, peeled and diced
1 small head broccoli, cut into florets
1½ cups chopped cabbage
2 tbsp olive oil
½ tsp smoked paprika
½ tsp garlic powder
Salt and black pepper to taste
For the Maple Dijon Tahini Dressing:
¼ cup tahini
1½ tbsp maple syrup
1 tbsp Dijon mustard
1 tbsp lemon juice
1 clove garlic, minced
2–3 tbsp warm water
Salt to taste
Find the full recipe and inspiration here at Lady Savor
Crispy Roasted Sweet Potatoes with Yogurt, Herbs, and Everything Spice
Ingredients:
4 medium sweet potatoes, washed
olive oil
kosher salt
1 tablespoon butter
1 tablespoon honey
optional toppings: fresh herbs (basil, cilantro, mint, etc.), plain greek yogurt, lime wedges, chopped avocado, sriracha, everything spice
Find the full recipe and inspiration here at Camille Styles
Beef and Cabbage Bowl
Ingredients:
2 tablespoons Butter (or ghee) or Coconut Oil
1 pounds Ground Beef preferably grass-fed
2 cloves Garlic pressed or minced
1 medium Onion chopped
1 small carrot grated
6 cups cabbage shredded or very thinly sliced
1 teaspoon Sea Salt or to taste
1/2 teaspoon Black Pepper or to taste
4 medium green onions sliced thin for garnish
Find the full recipe and inspiration here at Health Starts in the Kitchen
Cilantro-Lime Slaw
Ingredients:
For the slaw
4 cups finely chopped green cabbage
1/2 cup chopped fresh cilantro
For the dressing
1/3 cup mayonnaise or Veganaise
1 1/2 tablespoons honey or maple syrup
2 tablespoons fresh lime juice
2 teaspoons apple cider vinegar
1/4 teaspoon fine sea salt
Freshly ground black pepper, to taste
Find the full recipe and inspiration here at Elizabeth Rider
Cabbage and Fennel Salad with Creamy Avocado Dressing
Ingredients
½ head Cabbage (green or red) about 1 pound, thinly sliced
1 large Fennel bulb thinly sliced
1 large Avocado ripe
2 tbsp Lemon juice
¼ cup Extra virgin olive oil
1 clove Garlic minced
1 tsp Dijon mustard
2 tbsp Fresh cilantro chopped
½ tsp Sea salt
¼ tsp Black pepper
2 tbsp Water optional, for thinning the dressing
¼ cup Pumpkin seeds toasted, for garnish
Find the full recipe and inspiration here at I Eat Keto
Rainbow Chard Frittata
Ingredients:
1 bunch rainbow chard
1 tablespoon plus 2 teaspoons, plus 2 tablespoons extra virgin olive oil
1 red onion, thinly sliced
4 cloves garlic, minced
fine sea salt, as needed
6 eggs
Freshly ground black pepper
Pinch cayenne pepper
3 tablespoons Pecorino Romano or other aged cheese, optional