Week of January 19, 2026
My dear Community,
On this Martin Luther King Jr. Day, I revisit his “I Have a Dream” speech that has lived close to my heart for a long time. Not a dream built overnight, but one shaped slowly - through persistence, cooperation, and care for one another. That feels especially fitting today, both in the world and on the farm.
If you notice a shift behind the scenes right now, we’re navigating some staff changes, and while transitions can feel tender, please know we’re showing up with intention. This week should run smoothly as we sort and steady the ship, and I’m deeply grateful for the people - old and new - who are stepping in to make that happen.
If you’ve ever poured your heart into a garden only to have a gopher wipe it out in one afternoon, you’ll understand this season on the farm. After weeks of short days and nearly two solid weeks of rain, the fields are still catching their breath. Some crops simply stalled; others didn’t make it through at all. It’s frustrating, humbling, and part of the rhythm of growing food in real soil, under real skies.
Because of that, we’re leaning into our local farming community this week - calling on neighboring farms, pooling harvests, and doing what we do best: making it work. It’s a true labor of love, and a reminder that none of us does this alone. What ends up in your box this week is the result of many hands, many fields, and a shared commitment to feeding our community well.
Thank you for your patience, your trust, and for believing in the long game - whether that’s justice, farming, or simply nourishing one another through the seasons.
Be good to each other,
Carolyn
Paleo Breakfast Casserole
Ingredients:
12 slices nitrate free bacon
2 large sweet potatoes peeled and sliced into thin rounds approximately 1/4"
1 tbsp melted cooking fat** + sea salt for roasting the sweet potatoes
3 cups Brussels sprouts tops removed and either quartered or chopped, plus about 1 tbsp cooking fat** plus a pinch of sea salt for roasting
1 large onion or 2 small sliced thin
12 eggs
1/3 cup full fat coconut milk
1/2 tsp salt plus to suit your taste
1/4 cup nutritional yeast this is for a cheesy flavor, you can also sub Parmesan if you include dairy in your diet
1/2 tsp garlic powder
Black pepper to taste
Find the full recipe and inspiration here at Paleo Running Momma
Roasted Fennel and Carrots (Paleo, Vegan, Whole30)
Ingredients:
2 fennel bulbs
2 extra large carrots
½ small onion
3-4 cloves garlic
½ Tbsp olive oil (plus more for greasing pan)
1 tsp flaked salt
½ small lemon
handful fresh parsley, chopped
Find the full recipe and inspiration here at Bake it Paleo
Celery Chopped Salad with Dates, Feta and Nuts
Ingredients:
10 Stalks of Celery
½ cup Walnuts or Pecans, coarsely chopped
6 Medjool Dates, pitted and roughly chopped
½ cup Feta Cheese, crumbled
1 Shallot, sliced thin
Juice from 1 Lemon
1 Tablespoon White Wine Vinegar
¼ cup Extra-Virgin Olive Oil
⅛ teaspoon Red Pepper Flakes
Kosher Salt
Fresh Cracked Black Pepper
Find the full recipe and inspiration here at Kathleen Ashmore
The Kale Salad
Ingredients
6 cups packed stemmed and roughly chopped Italian kale, (2 to 3 bunches)
⅓ cup fresh lemon juice, plus more for massaging the kale (from 3 to 4 lemons)
1 ¼ cup freshly grated Parmesan cheese
¾ cup extra-virgin olive oil
3 garlic cloves, minced
½ teaspoon kosher salt
¼ teaspoon freshly cracked black pepper
¾ cup panko breadcrumbs
2 cups loosely packed flat-leaf parsley leaves
Find the full recipe and inspiration here at The Modern Proper
Double Chocolate Sweet Potato Muffins
Ingredients
1 cup mashed sweet potato
1 cup unsweetened almond butter
2 large eggs
⅔ cup pure maple syrup
2 Tbsp avocado oil
2 tsp pure vanilla extract
⅔ cup cocoa powder
1 ½ tsp baking powder
½ tsp ground cinnamon optional
1/2 tsp sea salt
1/2 cup chocolate chips
Find the full recipe and inspiration here at The Roasted Root