Week of May 12
My dear Community,
Over the weekend, I brought in my dear friend Kelly from Where Spirit Meets Space to help me bring more harmony and intention into my home through feng shui. As part of the process, we walked the land together — and I saw it all with fresh eyes.
The rows of vegetables, so precisely and lovingly kept. The animals move quietly, yet purposefully. The soil, the sunlight, the rhythm of it all — it grounded me in the kind of peace you don’t find in a grocery aisle or on a screen. There’s something about the quiet, nurturing solitude of nature that heals in ways we can’t always explain. She doesn’t rush. She doesn’t shout. She just shows up — steady, generous, and full of life.
It reminded me how much beauty and purpose live in small farms like ours — not just for the food we grow, but for the energy we hold. This land has been tended with care, and that care lives on in every box we pack. Week after week, it’s not just produce in your box — it’s connection. To land. To rhythm. To 10,000 years of agricultural history.
Thanks for supporting the work that keeps both hearts and bellies full.
With gratitude,
Carolyn
P.S. Strawberries need another week or so but we hope to have them back soon. In the meantime, we’re soaking up the goodness of fresh blueberries! 🫐
CSA Contains:
CARROTS
BLUEBERRIES from HOMEGROWN ORGANICS
LEEKS
HASS AVOCADOS
SUGAR SNAP PEAS
GREEN ZUCCHINI
GARNET YAMS
RED LEAF LETTUCE
FRENCH BREAKFAST RADISHES
LACINATO KALE
BIG BOX ADD: CARROTS, ROMAINE LETTUCE, SUGAR SNAP PEAS, GOLDEN BEETS from SUNRISE ORGANICS, BROCCOLI from LAKESIDE ORGANICS
JUST the BASICS:
CARROTS
SUGAR SNAP PEAS
BLUEBERRIES
GREEN ZUCCHINI
GARNET YAMS
RED LEAF LETTUCE
JUICE FEAST:
ROMAINE LETTUCE
PIXIE TANGERINES
BUNCHED SPINACH
LACINATO KALE
STRAWBERRIES
CARROTS
RED BEETS
HASS AVOCADOS
CILANTRO
FRUIT EXPANSION: PIXIE TANGERINES + STRAWBERRIES
LETTUCE of the WEEK: RED BUTTER LETTUCE
MUSHROOM MIX: from WOLFE FARMS
Savory Twice-Baked Garnet Yams (CSA Style)
Ingredients:
4 medium Garnet yams, scrubbed
1 tbsp olive oil or avocado oil
1/2 cup leeks, finely chopped
1/2 cup zucchini, shredded and squeezed to remove moisture
1/2 cup carrots, grated
1/2 small hass avocado, mashed (to replace some of the mayo/fat)
Optional: 1–2 tbsp full-fat Greek yogurt or dairy-free sour cream for tang (omit for paleo)
1 tsp Dijon mustard (optional)
Sea salt + pepper to taste
Optional toppings: crispy bacon crumbles, chopped radish, or sliced sugar snap peas for crunch
Optional herbs: thyme, chives, or parsley if you have them on hand
Instructions:
Bake the yams at 400°F for about 45–50 minutes, until fork-tender. Let cool slightly.
While baking, sauté leeks in olive oil until soft, about 5–7 minutes. Add in shredded zucchini and carrots and cook for another 3–4 minutes until softened and moisture is cooked off. Set aside.
Slice yams in half, scoop out most of the flesh, and add to a mixing bowl.
Mash the yams with the avocado, optional yogurt, Dijon, salt, and pepper. Stir in the sautéed veggie mixture.
Spoon the mixture back into the yam skins.
Return to oven for 10–15 minutes at 375°F until warmed through and slightly golden on top.
Top with radish slices, sugar snap peas, or a dollop of Greek yogurt if desired.
Find the full recipe and inspiration here at Paleo Running Momma
Healthy Zucchini Cookies (Paleo)
Ingredients:
1 cup almond flour
¼ cup coconut flour
1 tsp baking soda
½ tsp sea salt
1 tsp cinnamon
1 cup zucchini shredded
2 TBS coconut oil measured in it’s solid state
2 TBS almond butter
½ cup coconut sugar
1 egg
1 tsp vanilla extract
¼ to ½ cups chocolate chips
Find the full recipe and inspiration here at Joy Food Sunshine
Blueberry Zucchini Protein Smoothie
Ingredients
1 cup zucchini chopped into small chunks and frozen
3/4 cup blueberries 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
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