Week of June 9
My dear Community,
Last week I covered for Luciano and was reminded how amazing he is. Let me just say, the man is a machine on the Santa Barbara delivery route. One of his superpowers is getting every single box to the right doorstep with care and precision in a timely manner. It’s a marathon-style skill set, and I was deeply reminded how much heart and hustle goes into getting these boxes from our field to you. We even made a little reel on Instagram while I was on the route — your front door might have made a cameo!
So, shout out not just Luciano, but our entire team — the folks who harvest in the morning light, pack each box with intention, and help bring this CSA to life week after week. They have a hand in everything- every carrot, every head of lettuce, every sweet berry you unpack. Speaking of berries — this week marks peak strawberry season. The fruit is at their juiciest, sweetest, most vibrant best. Now’s the time to stock up, because they truly don’t get better than this. Storage Tip: to make your berries last longer, do not wash them, layer them with paper towels inside an airtight container in the fridge — they’ll stay fresh for a week or more. Or slice and freeze them on a cookie sheet, then transfer to a bag for smoothies or homemade strawberry gelato later. (Trust me, you’ll be glad you did.)
As we move into this season of abundance, I just want to say thank you — again — for being part of this community. When you open your box, you're not just receiving food. You're receiving nourishment from a local farm that deeply cares. You’re choosing to honor your body, supporting the land, and contributing to a more resilient food system. This box is a reminder that health doesn't have to come in a package or prescription — sometimes, it comes in the form of strawberries picked at their peak, or carrots pulled fresh from the soil. Food as medicine, community as connection, and nature as healer.
Be good to each other.
Carolyn
CSA Contains:
Zucchini
Hass Avocados
Leeks
Green Cabbage
Cucumbers
Blackberries
Strawberries
Carrots
Lacinato Kale
Red Leaf Lettuce
Just the Basics
Cucumber
Blackberries
Strawberries
Carrots
Lacinato Kale
Red Leaf Lettuce
Large Box
Blueberries
Spinach
Romaine Lettuce
Zucchini
Hass Avocados
Leeks
Green Cabbage
Blackberries
Cucumbers
Strawberries
Carrots
Lacinato Kale
Red Leaf Lettuce
Juice Feast
Blueberries
Blackberries
Carrots
Italian Parsley
Cabbage
Lacinato Kale
Cucumbers
Strawberries
Romaine Lettuce
Mixed Mushrooms: from Wolfe Farms
Lettuce of the Week: Romaine
Fruit Expansion: Strawberry
Mediterranean-Style Grilled Zucchini Salad
Ingredients:
4 zucchini squash about 2 lb, sliced into rounds
Extra Virgin Olive Oil
1 tsp organic ground cumin
Juice of 1 lemon
1 garlic clove minced
Salt and pepper
1 cup packed chopped fresh parsley
2 tsp chopped fresh tarragon
Feta or goat cheese optional
Find the full recipe and inspiration here at The Mediterranean Dish
Radish Greens Salad on Avocado Toast
Ingredients:
1 bunch of radishes stems and bulbs, about 1 pound
1/4 cup skyr or plain greek yogurt
1 lemon for zest and juice
1 tablespoon honey
1 tablespoon olive oil
2 cloves garlic minced
1/4 cup fresh dill finely chopped
Salt black pepper and red pepper flakes to taste
2 slices bread of choice
1/2 large avocado
Find the full recipe and inspiration here at Justine Snacks
30-Minute Quinoa “Fried Rice”
QUINOA
3 cups cooked and cooled white quinoa*
SAUCE
4 Tbsp coconut aminos
1 Tbsp maple syrup
1 Tbsp almond butter (or sub peanut butter)
2 Tbsp lime juice
2 tsp chili garlic sauce* (plus more to taste)
1/4 cup diced green onion
THE REST
1 Tbsp sesame oil (or sub water)
1 cup finely chopped carrots
3 Tbsp coconut aminos (DIVIDED)
1 cup chopped green onion (save green tops for garnish)
1 ½ cups chopped broccoli
1/2 cup roasted cashews (optional // or sub raw cashews)
Find the full recipe and inspiration here at The Minimalist Baker
Paleo Zucchini Pistachio Loaf
Ingredients:
2 medium zucchinis grated
4 eggs
1/3 cup almond milk or milk of choice
1/3 cup olive oil or avocado oil
2 1/2 cups almond flour
1/3 cup tapioca starch
3 tbsp coconut flour
2 tbsp chia seeds
1/4 cup pistachios chopped (divided)
2 tsp baking powder
1/2 tsp salt