Week of January 12, 2026
My dear community,
As we move into the next phase of winter, I keep coming back to how quietly powerful this CSA really is. Every week, when you choose to get your food this way, you’re doing something much bigger than just buying vegetables. You’re choosing to keep farmland in farming, to support people who work with their hands and hearts, and to keep food rooted in our corner of the Central Coast.
Even when the weather turns beautiful - blue skies, warm afternoons - the crops still live the story of the weeks before. The rain, the cold nights, the short days…all of it is written into what’s growing now. Winter vegetables move slowly. They store energy. They deepen their flavors. And they show up exactly when our bodies ask to slow down.
That’s one of the quiet gifts of seasonal eating: it keeps us in conversation with the land. We don’t just eat what looks good today - we eat what has been patiently growing through the dark and damp.
And that’s why this CSA still matters so much. Land like this - so close to town, so full of possibility - could just as easily become another development, another row of condos. But because of this community, it continues to grow food instead. That’s not small. It's a choice with real weight.
We’re excited to welcome our new mushroom mix this week. We’d love to hear how it lands in your kitchen - how you cook it, what it becomes, and how it nourishes you. Your feedback helps shape what we grow and offer moving forward.
Thank you for being part of something that still believes in this way of eating and living- for supporting this farm, the people who work here, and a food system that stays close to home, even when it’s slow and muddy and imperfect.
Be good to each other,
Carolyn
Flourless Sweet Potato Ginger Cake
Ingredients:
2 cups mashed sweet potatoes (about 2 medium sweet potatoes)
3⁄4 cup almond butter
1⁄2 cup pure maple syrup
3 large eggs
1 tsp vanilla extract
1 tbsp freshly grated ginger
1 tsp ground cinnamon
1⁄2 tsp ground nutmeg
1⁄4 tsp ground cloves
1⁄4 tsp salt
1 tsp baking soda
Find the full recipe and inspiration here at Tart Amour
Oven Roasted Garlic Cabbage Steaks
Ingredients:
1 large green or red cabbage
3 tablespoons olive oil (or melted butter for a richer flavor)
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon dried thyme
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
Optional toppings: grated Parmesan cheese, red pepper flakes, or fresh parsley
Find the full recipe and inspiration here at Mushroom Salus
Creamed Spinach & White Bean Stuffed Delicata Squash
Ingredients
2 small delicata squashes, mine were about 5½ inches in length
2 tablespoons olive oil
1 small white or yellow onion, diced
3 garlic cloves, minced
1½ cups (1 15 oz. can) white beans, drained and rinsed, I recommend cannellini beans
4 cups fresh spinach
Salt & pepper, to taste
Toasted bread crumbs, gluten-free if needed, see Notes for how-to toast
For the creamy sauce
½ cup raw cashews, soaked in hot water for 30 minutes
½ cup water
2 tablespoons nutritional yeast
1 garlic clove
2 tablespoons fresh lemon juice
1 teaspoon sea salt
Find the full recipe and inspiration here at Bakerita
Beans & Broccolini with Crispy Shallots
Ingredients:
Parsley Sauce
¼ cup toasted pistachios, chopped
3 tbsp finely chopped parsley
1 lemon, juiced
¼ cup extra-virgin olive oil
kosher salt
Beans & Broccolini
olive oil
3 large shallots, thinly sliced (red onion sub?!)
12 oz broccolini or baby broccoli (about 2 bunches)
¼ tsp red pepper flakes
1 bunch red chard, stemmed and roughly chopped (sub spinach)
1 can cannellini beans, rinsed and drained
small chunk parmesan cheese
freshly cracked black pepper
Find the full recipe and inspiration here at The Original Dish
Creamy Celery Soup
Ingredients
2 tablespoons olive oil
1 yellow onion, chopped
4 cups thinly sliced celery stalks (about 1 lbs. or a large head of celery)
2 Yukon gold potatoes, chopped
3 cloves garlic, minced
4 cups broth
1 (13.5 oz) can coconut milk
2 cups fresh baby spinach
1/4 cup fresh dill
1/4 cup fresh parsley
1/2 lemon, juiced
sea salt & ground black pepper, to taste
Find the full recipe and inspiration here at Dietitian Debbie