Week of June 8, 2026
Hi there, Something Good community 🌱
The farm is really beginning to shift into the end of spring and into the beginnings of summer, and we’re so excited to share this week’s harvest with you all. Thank you for continuing to eat with the seasons alongside us—your support keeps local farming alive and thriving here in our community, and we feel grateful for each and every one of you.
We’ve also been working on lots of summer projects around the farm lately—planting new fruit trees for future harvests, updating the chicken and duck coop, and tending to the goats as everything grows and changes with the season. There’s always something happening here, and it feels good to keep building toward the future of the farm, little by little.
This week in our basic box, we have:
• Avocados
• Strawberries
• Blackberries
• Heirloom tomatoes
• Green leaf lettuce
• Carrots
The regular box, in addition to the above, will include:
• Eggplant
• Dino kale
• Spinach
• Zucchini
And in the large box, we’re welcoming some of the very best flavors of early summer:
• Spring onions
• Meyer lemons
• Big Beef tomatoes
• Mountain Magic tomatoes
• Green Gem lettuce
Coming from Ojai, the beloved Pixie tangerines are making their return (again! We can’t get enough) and will be paired with blueberries in this week’s fruit expansion 🍊🫐
We hope these boxes bring a little brightness to your kitchens and tables this week. Thank you for being part of this farm with us.
I made this recipe with some homemade feta cheese and our tomatoes twice over the last two weeks: Tomato Feta Pasta—it is amazing and easy! Throw in spinach, chicken breast, & sautéed veggies (eggplant, mushrooms, zucchini) for some extra veggie-packed kick! It is quite the easy meal prep and has SO much flavor.
I know you all enjoy cooking, community, and being a part of something wonderful, or you wouldn’t be here. So, thank you. I will be offering a member tour sometime in summer at our Santa Barbara farm. If you’d like to get on the list, please message me or email me at heather@somethinggoodorganics.com.
Orders close Sunday at 11:59pm if you need to make any changes or add-ons for next week.
In health,
—Heather & Bryan Givens
🍅 Heirloom Tomato Toast with Olive Oil & Sea Salt
A simple heirloom tomato recipe we’ve been loving on the farm lately.
Ingredients
Thick slices of sourdough, toasted (Bunkhouse Bread is the BEST!)
Heirloom tomatoes, sliced
Good olive oil
Flaky sea salt
Fresh cracked pepper
Optional: basil, goat cheese, or avocado
Layer the tomatoes over warm toast, drizzle generously with olive oil, and finish with sea salt and pepper. Add basil or a little feta or goat cheese if you have it around. The tomatoes really do all the work here—especially this time of year when they’re at their sweetest and most flavorful.
It’s simple, fresh, and tastes like the beginning of summer. 🌞🍅
👩🍳 Featured Recipe
Healthy Carrot Cake (High Protein!)
Prep time: 15 mins | Cook time: 25 mins | Servings: 4 people
Ingredients
3 cups Wholesome Yum Blanched Almond Flour
1/2 cup Tapioca flour
1 tbsp Baking powder
2 tsp Cinnamon
1/4 tsp Nutmeg (optional)
1/2 tsp Sea salt
1/2 cup Unsalted butter (softened)
1 cup Canned pineapple chunks (drained well)
3/4 cup Honey
4 large Eggs (at room temperature)
1/2 cup Greek yogurt (at room temperature)
1/2 tbsp Vanilla extract
3 cups Carrots (grated, measured loosely packed after grating)
1/2 cup Raisins (optional)
1 1/2 cups Walnuts (chopped finely; divided into 1 cup and 1/2 cup)
2 recipes Sugar-free cream cheese frosting (double the frosting recipe to make 1 1/2 cups total)
Instructions
1. Preheat the oven to 350 degrees F (177 degrees C). Line two 9 in (23 cm) round cake pans with parchment paper. Use springform pans if you have them, but regular ones are fine. Grease the bottom and sides. (I use avocado oil spray, but butter works, too.)
2. In a large bowl, whisk together the almond flour, tapioca flour, baking powder, cinnamon, nutmeg (if using), and sea salt. Set aside.
3. In a second large bowl, use a hand mixer to cream the butter at medium-high speed, until fluffy.
4. Place the pineapple chunks in a blender (without the liquid) and blend until smooth. Pour the puree into the bowl with the butter and beat until smooth.
5. Beat in the honey.
6. Beat in the eggs at medium-low speed, then the Greek yogurt and vanilla.
7. Beat the dry ingredients into the bowl of wet ingredients, again at medium-low speed.
8. Fold in the grated carrots, raisins, and 1 cup of the chopped walnuts. (Reserve the remaining 1/2 cup of walnuts for later.)
9. Transfer the batter evenly among the two prepared baking pans. Bake for 25-30 minutes, until an inserted toothpick comes out clean and the top is lightly golden. Let the cakes cool completely in the pans.
10. Meanwhile, make the sugar-free cream cheese frosting. (Double the recipe by entering “12” into the box for # of servings on that page.)
11. When the cake has cooled to room temperature, place the bottom layer on a plate or cake stand. Frost, then add the top layer and frost again. Top with the remaining 1/2 cup of chopped walnuts.