Week of January 5, 2026
My dear community,
Happy January. After a couple quiet weeks and a much-needed holiday pause, we’re officially back - CSA boxes resume in just two days, on January 7th. I hope your holidays were nourishing in all the ways that matter.
As we step into the new year, we’re also rolling out a few new (and fun) additions. First up: a brand new loaf of bread, available starting next week from our regular baker, Bunkhouse Bread. It’s called Soft White Bread, and it’s the sourdough loaf for people who don’t love the sour. Still naturally fermented, still full of gut-health benefits - but softer, milder, and still made with organic flour, honey, olive oil, and natural sea salt. It’s officially our new family favorite. My son recently declared he was “done” with sourdough, and this loaf saved the day.
Secondly, we’re switching mushroom providers. We’ve loved working with Julian Wolfe and are so grateful for that partnership, but I’m excited to support a dear friend in the Valley who’s doing beautiful work. You can find him on Instagram at @donatellimushrooms. added link This week and next, we’ll be offering locally harvested chanterelles, and then rolling out a new mushroom mix I’m really excited about.
Lastly, you'll see a little bonus item in the store that feels just right as the weather starts to warm up. Our neighbor at Lavender Oak Vineyard recently launched an organic soda called The Buzz. It’s sweetened with organic honey, infused with magnesium and Celtic salt, and comes in two flavors. Our favorite is lemon ginger—refreshing and grounding all at once.
While I was hibernating like a baby bear over the holidays (living mostly on Christmas candy, one lonely sweet potato, and a few leeks from an old CSA box), the rain came down. Hard. I’m deeply grateful to see the sun today, but the ground is still very muddy. You may notice a little more soil on your produce than usual—and yes, soil is the correct word, not dirt as my 6-year-old is quick to remind me. This farm is built on soil health: keeping the land nutrient-rich, biologically diverse, and alive. That’s what brings the flavor and the nutrition straight to you.
Thank you for your patience, your support, and for choosing to eat with the season - even when the season is wet, muddy, and slow. We’re so happy to be back at it with you!
Be good to each other,
Carolyn
Crunchy Kale Slaw (or Salad)
Ingredients
3 c shredded kale
1 c shredded red cabbage
1 c shredded green cabbage
½ c shredded carrots
¼ c hemp seeds
⅓ c sunflower seeds
3 tablespoon extra virgin olive oil
1.5 tablespoon apple cider vinegar
2 teaspoon honey
½ teaspoon kosher salt
½ teaspoon cracked black pepper
Find the full recipe and inspiration here at Our Salty Kitchen
20-Minute Kale Brussels Sprout Salad with Mustard Vinaigrette
Ingredients
1 bunch kale, destemmed & shredded or finely chopped (approx. 3 packed cups)
½ lemon, juiced
8 ounces shredded Brussels sprouts (approx. 2 heaping cups)
½ cup dried cranberries or cherries
½ cup chopped walnuts, toasted
½ cup shaved parmesan cheese
grainy mustard vinaigrette (below)
kosher salt and ground black pepper, to season
for the grainy mustard vinaigrette:
3 tablespoons extra-virgin olive oil
2 tablespoons whole grain mustard
1 tablespoon apple cider vinegar
2 teaspoons pure maple syrup
½ lemon, juiced
1 clove garlic, finely chopped or grated
kosher salt and ground black pepper, to season
Find the full recipe and inspiration here at Plays Well with Butter
Miso Tahini Whipped Sweet Potato Bowl
Ingredients:
3 medium sweet potatoes
½ cup tahini
1 tbsp maple syrup
2 tsp miso paste
½ tsp cinnamon
Salt and black pepper, to taste
1 bulb garlic
2 tbsp olive oil (divided)
2 bunches broccolini, sliced in half lengthwise
1 (15 oz / 439g) can cannellini beans, drained & rinsed
1 tsp garlic powder
1 tsp onion powder
½ tsp smoked paprika
¼ tsp dried basil
½ tsp salt
¼ tsp black pepper
1 cup pecans
2 tbsp olive oil
2 tbsp maple syrup
1 tbsp garlic chili paste
1 tbsp rice vinegar
Find the full recipe and inspiration here at Cora Recipes
Chocolate Beet Loaf (Gluten Free, Paleo)
Ingredients
1 cup chopped cooked beets (165g)*
3 large eggs
⅓ cup unsweetened yogurt
¼ cup maple syrup
1 tsp vanilla extract
2 cups almond flour (180g)
½ cup cocoa powder (40g)
⅓ cup tapioca starch (42g)
1 tsp baking powder
½ tsp baking soda
½ tsp salt
Find the full recipe and inspiration here at Bake it Paleo