Week of May 19

Published on

May 19, 2025

My dear Community,

Strawberries are back! — and we couldn't be happier. There’s nothing quite like the taste of a fresh-picked strawberry. Unlike berries harvested unripe and left to "ripen" on shelves, ours are picked at their peak — usually just a day or so before they land in your box. The difference in flavor is everything.

And now that the weather is warming up, we’re excited to bring you another local treat: blueberries from Soil to Soul Farms, in the Santa Ynez Valley. I feel lucky to have been introduced to this small but mighty farm, and we’ve been able to offer their blueberries at our farmstand. This week, we’re thrilled to include them in the fruit expansions — and we’ve got a few extras in the store, so grab them while you can as they’ll go fast.

We're always looking for new ways to grow this community and spread the word about our CSA program. If you know of a school that aligns with what we do, please reach out. For every box delivered to a school, we donate money back to that school — a real win-win that nourishes families and supports education.

And that ripple effect? It doesn’t stop at schools. Local businesses benefit too — from cross-promotion, shared values, and strong partnerships that keep money circulating in our community and help the local economy thrive.

Let this CSA box be your weekly connection to the earth, a reminder of where your food comes from, and a moment to pause in gratitude for the abundance this land continues to offer.

Be good to each other,

Carolyn

CSA Contains:

CARROTS

STRAWBERRIES

DILL

HASS AVOCADOS

SUGAR SNAP PEAS

GREEN ZUCCHINI

BUNCHED SPINACH

SWEET SPRING ONIONS

RED BUTTER LETTUCE

RED BEETS

BIG BOX ADD: CARROTS, ROMAINE LETTUCE, ARUGULA, PIXIE TANGERINES, STRAWBERRIES

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JUST the BASICS:

CARROTS

SUGAR SNAP PEAS

STRAWBERRIES

SWEET SPRING ONIONS

RED BUTTER

BUNCHED SPINACH

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JUICE FEAST:

ROMAINE LETTUCE

PIXIE TANGERINES

BUNCHED SPINACH

LACINATO KALE

STRAWBERRIES

CARROTS

RED BEETS

HASS AVOCADOS

CILANTRO

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FRUIT EXPANSION: STRAWBERRIES + BLUEBERRIES from SOIL to SOUL FARMS

LETTUCE of the WEEK: ROMAINE LETTUCE

MUSHROOM MIX: from WOLFE FARMS

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CSA Spinach & Snap Pea Salad with Dill-Lemon Vinaigrette

Ingredients (from your CSA box):

For the salad:

2 sweet spring onions (use white and green parts), thinly sliced

1 heaping cup sugar snap peas, trimmed and sliced on the diagonal

6–8 oz. fresh spinach, chopped into bite-sized pieces

A handful of fresh dill (about 10–15 sprigs), roughly chopped (discard tough stems)

2–3 medium carrots, peeled and roasted, then sliced into coins or half-moons (optional: use red beets, roasted and diced, for variation or extra sweetness)

1 cup couscous

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For the dressing:

1/3 cup extra-virgin olive oil

Juice of 1 whole lemon (zest it too, if you like)

1 teaspoon Dijon mustard

Salt and freshly ground black pepper to taste

(Optional: a splash of apple cider vinegar or a touch of honey for balance)

Find the full recipe and inspiration here at Italian Enough

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Zucchini Smoothie

Ingredients:

1 cup unsweetened almond milk (or water)

1/2 medium zucchini chopped and frozen - makes it so thick and good!

1/2 banana frozen - prefer half a frozen avocado + 1 scoop vanilla protein powder

1 tablespoon natural peanut butter

1/2 teaspoon vanilla extract

1 pinch ground cinnamon

Optional 1 TBSP ground flax seed or chia

Ice cubes as needed

Find the full recipe and inspiration here at Food Faith Fitness

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Roasted Beet & Carrot Lentil Salad with Feta, Yogurt & Dill

Ingredients:

1 1/2 cups (200 g) French green lentils, rinsed and picked over

1 small yellow onion, quartered

1 large bay leaf

fine sea salt

freshly ground black pepper

1 bunch beets (any color, or a combination), scrubbed, trimmed, and cut into eighths

1 bunch carrots, scrubbed, trimmed, halved lengthwise (if small) or cut into 1/2-inch slices (if large)

3 tablespoons (45 ml) olive oil, more as needed

1 cup (235 ml) plain full-fat yogurt

1 large clove garlic, put through a press or minced

1 tablespoon (15 ml) fresh lemon juice, more as needed

1/4 cup parsley, chopped, plus more for garnish

1/4 cup dill, chopped, plus more for garnish

~4 ounces feta cheese, crumbled

1/2 cup (70 g) toasted almonds, coarsely chopped if whole

Find the full recipe and inspiration here at Bojon Gourmet

Savory Zucchini Fritters

Ingredients:

4 cups shredded zucchini (about 2 medium)

1/2 tsp. sea salt

2 whole eggs (preferably medium in size)

2 green onions, sliced (whites and midway up green parts)

1/2 tsp. Italian seasoning

1/2 tsp. garlic powder

1/4 tsp. crushed red pepper

1/4 tsp. sea salt

1/4 tsp. pepper

1/4 cup gluten-free flour of choice (such as almond flour or Bob’s Red Mill 1-to-1 for nut-free)

1–2 Tbsp. Ghee, coconut oil or butter for frying

Find the full recipe and inspiration here at The Real Food Dietitians

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Gluten-free Strawberry Crisp

Ingredients:

Strawberry Filling:

1 16 oz container of strawberries, or about 3 1/2 cups measured after chopping

2 tbsp fresh lemon juice

3 tbsp pure maple syrup or other liquid sweetener

1 tsp tapioca flour or arrowroot starch

1 tsp vanilla extract

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Crumb Topping:

1 cup old fashioned rolled oats

1/2 cup oat flour

1/4 cup softened coconut oil, use refined oil for a neutral taste

1/4 cup pure maple syrup or other liquid sweetener

1 tsp vanilla extract

1/4 tsp salt

Find the full recipe and inspiration here at Something Nutritious