Week of May 26
My dear Community,
On this Memorial Day, I’ve been reflecting on what it means to serve — not just in uniform, but in our communities, our families, and through the work we do each day to build something better.
This CSA box is part of that service. Every week, it’s a quiet reminder that food can be more than fuel — it can be healing, grounding, and transformative.
In fact, that truth is finally starting to gain traction. Oklahoma recently launched a Food as Medicine initiative where insurance is beginning to cover fresh produce! Imagine that — real food, grown in real soil, being recognized as part of actual healthcare. It’s about time.
We see that power every day on the farm. In the flavor of a strawberry picked at its peak. In the nutrients tucked into a head of romaine or a bunch of carrots. And in the stories we hear from CSA members whose families are feeling better — simply by coming back to the basics.
Thank you for being part of this movement. Your support helps us keep growing, connecting, and nourishing a stronger, more resilient community.
Be good to each other,
Carolyn
CSA Contains:
CARROTS
STRAWBERRIES
OJAI PIXIE TANGERINES
LEEKS
HASS AVOCADOS
PERSIAN CUCUMBERS from SUNRISE ORGANICS
ROMAINE LETTUCE
GREEN ZUCCHINI
RED CABBAGE
BASIL
BIG BOX ADD: CARROTS, RED LEAF LETTUCE, STRAWBERRIES, PIXIE TANGERINES, CUCUMBERS
JUST the BASICS:
CARROTS
STRAWBERRIES
ROMAINE LETTUCE
GREEN ZUCCHINI
BASIL
CUCUMBERS
JUICE FEAST:
ROMAINE LETTUCE
PIXIE TANGERINES
LACINATO KALE
STRAWBERRIES
CARROTS
RED BEETS
HASS AVOCADOS
CILANTRO
FENNEL
BLUEBERRIES
Simple Healthy Slaw
Ingredients
Coleslaw
4 cups finely sliced purple cabbage (one small cabbage will be more than plenty)
2 cups shredded carrots (I used store-bought shredded organic carrots, but you could also grate them on a box grater, in a food processor, or julienne the carrots with a sharp knife)
¼ cup chopped basil
Up to ¾ cup mixed seeds (I used mostly pepitas—AKA green pumpkin seeds—and sunflower seeds, with some sesame seeds and poppy seeds)
Lemon dressing
¼ cup olive oil
2 to 3 tablespoons lemon juice, to taste
1 clove garlic, pressed or minced
½ teaspoon ground cumin
½ teaspoon salt
Find the full recipe and inspiration here at Cookie and Kate
Best Paleo Zucchini Bread (gluten-free, dairy-free)
Ingredients:
Dry Ingredients
1 1/2 cups almond flour
1/2 cup tapioca flour
1/4 cup coconut flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
Optional add in 1 scoop unflavored protein powder)
Wet Ingredients
3 eggs
1/2 cup applesauce
2 tbsp maple syrup
1 tbsp apple cider vinegar
1 1/2 cups grated zucchini
Find the full recipe and inspiration here at Down Shiftology
Strawberry Cucumber Salad
Ingredients:
1 cup chopped kale, thinly sliced
2 English cucumbers, sliced (round)
1 pint fresh strawberries, sliced
1/2 small red onion, thinly sliced
1/4 cup freshly crumbled feta
1/4 cup freshly chopped basil
1/4 cup freshly chopped mint
Simple dressing:
3 tablespoon olive oil
2 tablespoon balsamic glaze
Salt and pepper, to taste
Find the full recipe and inspiration here at Fit Mitten Kitchen
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