Week of January 26, 2026
My dear community,
I’ve been feeling a little reflective this week.
There are moments when you pause and realize how much you’ve grown - not because everything’s been easy, but because you stayed with it. Showed up. Paid attention. Let yourself be shaped by the work and the people around you. That’s what this CSA has done for me over the years.
This program - and the steady rhythm of food, land, and community - has quietly taught me who I am. Week after week, through drought and flood, abundance and scarcity, it’s been a practice in patience, resilience, and trust. Trust in the land. Trust in people. Trust that nourishment goes far beyond what’s in the box.
Right now, we’re in one of those honest, in-between moments. We’re finally catching up on plantings for the next season, but the farm itself is still pretty bare-bones. The rains and short days slowed everything down, and while things are moving forward again, winter asks us to be realistic about what’s possible.
We’re keeping what little fruit we have available close to home. Fruit bags are filled with beautiful local navel oranges, tangelos, and cherimoya (if quantities permit), sourced from farmers we know and trust. It’s a clear reminder that this program is rooted in supporting local farms and keeping our food system close, strong, and alive.
What I’m most grateful for is that this CSA has never just been about logistics or produce. It’s about relationships. It’s about choosing care, even when it’s harder. It’s about staying rooted when things feel uncertain. And it’s about growing slowly, imperfectly, and with a lot of heart.
Thank you for being part of this with me. Thank you for your patience during lean weeks, your trust when we pivot, and your steady presence through all the seasons. This community continues to shape me, just as the land continues to shape the food we share.
And I want to name the people behind the scenes who make this whole thing work - the farmers who show up every single day, especially during times like these; the local growers who keep saying yes when we need support; the Farmhand team whose software quietly holds this program together; and my own team, who bring care, grit, and heart to every box. This CSA is truly a collective effort, and I’m deeply grateful for every hand that helps carry it forward.
Be good to each other,
Carolyn 💛
Paleo Sweet Potato Snack Bowl
Ingredients:
1 medium sweet potato, scrubbed
2 TBSP chopped pecans
dash of cinnamon
1/2 TBSP dried fruit: raisins, dried blueberries, dried cranberries
1/2 TBSP Almond Butter
(Find the full recipe and inspiration here at Flora and Vino)
Leek, Mushroom, and Chicken Soup
Ingredients:
2 tablespoons extra virgin olive oil
4 cups thinly sliced leeks (about 2 leeks)
4 cups thinly sliced cremini mushrooms (about 1 pound)
¼ cup coconut aminos or tamari
1 can full-fat coconut milk
3 cups bone or chicken broth
½ teaspoon cumin
½ teaspoon turmeric
1 1-inch piece ginger, peeled and minced
1 teaspoon minced garlic
¼ teaspoon red chili flakes
¼ teaspoon sea salt
¼ teaspoon ground black pepper
2-3 cups cubed leftover boneless, skinless chicken breasts (optional)
(Find the full recipe and inspiration here at Chelsea Joy Eats)
Fennel and Cabbage Slaw
Ingredients:
½ medium cabbage sliced about 4 cups
2 large carrots peeled and grated
1 fennel bulb thinly sliced
3 green onions sliced
Zest of 1 lemon
½ cup plain Greek yogurt
2 Tbsp fresh squeezed lemon juice
1 tsp pure maple syrup optional
2 Tbsp rice vinegar
1 tablespoon whole grain mustard
1 tsp sesame seeds
1 tsp sea salt
(Find the full recipe and inspiration here at The Roasted Root)
Kale Slaw
Ingredients:
1 bunch lacinato kale
1/2 small head purple cabbage, shredded or thinly sliced
1/4 of red onion, very finely sliced, soaked in water for 15 minutes, drain.
1/4 cup tender herbs of your choosing: cilantro, basil, parsley, chives
1/4 cup olive oil
1/4–1/2 teaspoon salt
juice from 1–2 small lemons – try roasting them first, see notes!
1–2 garlic cloves finely minced (use a garlic press)
pepper and chili flakes to taste
1/4 cup toasted hemp seeds, sunflower seed , or pumpkin seeds or make our salad topper!
Optional: If you are not vegan, adding a little pecorino cheese adds delicious depth.
(Find the full recipe and inspiration here at Feasting at Home)
Blender Double Chocolate Spinach Muffins
Ingredients:
3 VERY RIPE medium bananas
3 eggs
3 tablespoons pure maple syrup (or sub honey)
1 teaspoon vanilla
3 cups organic spinach
2 cups (224g) packed fine blanched almond flour
½ cup (40g) unsweetened cacao powder (or sub unsweetened cocoa powder)
½ cup (48g) rolled oats, gluten free if desired (or sub 1/4 cup oat flour)
3 tablespoons hemp hearts (or sub chia seeds)
1 teaspoon baking soda
½ teaspoon salt
⅓ cup (60g) dark chocolate chips, plus more for sprinkling on top
Milk of choice, as needed for blending
(Find the full recipe and inspiration here at Ambitious Kitchen)