Week of July 21
My dear Community,
From sunrise to sunset, through blazing sun and heavy loads, the people working our fields are smiling.
They are not just workers - they’re the lifeblood of this farm. They pick, they pack, they lift, and they show up every single day with grit, pride, and a sense of purpose. Many of them are immigrants - here not to take, but to build something better. They pay taxes. They support families. They feed communities. They make this whole system work. They're woven into the fabric of my life.
And right now, they’re being targeted.
This is not about “rounding up criminals.” It’s fear, masquerading as politics. And I won’t stand silent while my brothers and sisters - the very people who have fed me, welcomed me, and built this farm beside me - are living in fear of being torn from their lives.
Last week I drove a van full of produce to La Casa de la Raza - a small gesture that didn’t feel so small once I saw how warmly the food was received. I’ll be returning weekly, for as long as possible, because it’s the least I can do with the privilege I have.
This box you’re receiving? It’s not just food. It’s solidarity. It’s always been about more than produce. It’s about nourishing your body in a way Big Ag never will, with food cultivated by hands that are honored, not hidden and practices that care for the earth and the people who work it. This CSA is a movement - because I will not turn my back on anyone based on their social or political status. Not now. Not ever.
For me, that connection means donating what I can.
It means slowing down to say thank you to the hands that harvest.
It means standing up and speaking out — even when it’s hard.
Never forget the humanity behind the harvest. Let’s come together and refuse to look away. If you need suggestions on where you can donate time or money don't hesitate to reply to this email.
Strawberries are winding down fast, but blackberries and raspberries are shining. Don’t miss your chance to enjoy them at their peak! Coming soon are melons and corn, ripening in the heat, almost ready to make their seasonal debut. We're learning and relearning yearly how to pack stone fruit so it gets to you unbruised. I brought home some and made a peach crisp because they were so ripe, but feel free to reach out if something makes it to you inedible.
Be good to each other,
Carolyn
CSA Manager, Farm Neighbor, Fierce Advocate
Grain-Free Zucchini Banana Bread Bars
Ingredients
1 cup shredded zucchini (from 1 medium zucchini)
1 cup mashed extra ripe banana (from about 2 to 3 medium bananas)
¾ cup cashew butter*
2 tablespoons pure maple syrup
2 large eggs
1 teaspoon vanilla extract
½ cup (56g) coconut flour
½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon kosher salt
½ cup dark chocolate chips (Hu Chips preferred!)
For topping:
2 tablespoons dark chocolate chips (dairy free, if desired)
½ teaspoon coconut oil, plus more to thin as necessary
Find the full recipe and inspiration here at Ambitious Kitchen
Mediterranean Tomato and Cucumber Salad
Ingredients:
1 large seedless cucumber, chopped
400 g (2 cups) cherry tomatoes, halved
½ red onion, sliced
½ cup olives
½ cup feta cheese, crumbles
½ cup parsley, chopped
Dressing
½ lemon, juiced
3 tablespoon extra virgin olive oil
½ teaspoon dried oregano
1 teaspoon sea salt
½ teaspoon crossly ground black pepper
Find the full recipe and inspiration here at The Delicious Plate
Blackberry Zucchini Protein Smoothie
Ingredients
1 cup zucchini chopped into small chunks and frozen (my fav veggie hack)
3/4 cup blackberries frozen
3/4 cup coconut milk carton milk for pouring/drinking, not canned
1 tbsp cashew butter
1/2 tsp ground cinnamon
1 serve vanilla protein powder approximately 3 heaped tablespoons
1 medjool date - OPTIONAL
Find the full recipe and inspiration here at Nourish Everyday
Roasted Tomato Soup
Ingredients:
2 pounds fresh tomatoes
1 tsp salt
1/2 tsp pepper
1 head garlic, roasted
1 medium yellow onions, sliced
Salt and freshly ground black pepper
3 cups chicken stock
2 bay leaves
2 tablespoons butter
1/4 cup chopped fresh basil leaves
1/4 cup grated parmesan
Find the full recipe and inspiration here at Windy City Dinner Fairy
Moroccan Spiced Carrot Salad
Ingredients:
3 to 4 cups shredded carrots
1/3 cup minced parsley
1/3 cup raisins
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground paprika
1/8 teaspoon ground cinnamon
4 dashes ground cayenne
Juice from 2 lemons
1 garlic clove
1/3 cup extra virgin olive oil
1/8 teaspoon salt
Find the full recipe and inspiration here at Forageddish