Week of November 10, 2025
My dear Community,
It’s hard to believe we’re already approaching the end of the year. This week is the last week for bread as Sydney of Bunkhouse Bread will be taking a break and renovating her “bread shed”. We’ll miss those loaves, but I can already smell the first bake of 2026 on the horizon. Thank you to everyone who placed your orders early.
We’ve been soaking up a stretch of warm weather, though the forecast promises rain later this week - a welcome shift that always changes the rhythm of the farm. The hens, however, didn’t wait for the weather. They’ve officially booked their vacation early this year, so egg production has dropped dramatically. It’s been a tough season to bring in a new flock, so the few dozen eggs we do have feel extra special. Those deep orange yolks come from a diet of bell pepper scraps, carrot tops, and endless greens - a vivid reminder that the quality of our food reflects the care that goes into it.
We also have one more week of the heirloom pears grown by our neighbors on Santa Rosa Road in Buellton. They’re some of the sweetest, juiciest pears I’ve ever tasted, and what I love most is that they come in small picking bins = zero packaging. In grocery stores, pears are often double-wrapped before they hit the shelf (even if you never see it). These come straight from the trees to your hands - simple, seasonal, and exactly as food should be. They'll be available in the fruit expansions or you can add them in the CSA store.
That same spirit of care runs through this community. Thanks to your generosity, we’ve continued delivering boxes to La Casa de la Raza, where families are welcomed with food, warmth, and dignity. The need always grows as the holidays approach - and so does my gratitude for this CSA family that keeps showing up.
As the weather turns and the rains settle in, I’m reminded that every box, every loaf, every egg, and every act of giving is part of something much bigger - a shared rhythm of nourishment and love that keeps us all going.
Be good to each other.
Carolyn
P.S. If you’ll be out of town for Thanksgiving, consider donating your CSA box. It’ll go directly to La Casa de la Raza where it can feed a local family in need. You can donate through the CSA store or by replying to this email — I’ll make sure it gets there.
Roasted Beet and Carrot Salad with Feta and Yogurt Dressing
Ingredients:
2 medium beets, peeled and cubed
2 medium carrots, peeled and sliced
2 tbsp olive oil
1/2 tsp ground cumin
Salt & pepper, to taste
1/4 cup crumbled feta cheese
1 tbsp chopped fresh parsley
1/2 cup Greek yogurt
1 tbsp lemon juice
1 tbsp olive oil
1/2 tsp honey
Find the full recipe and inspiration here at Bahaty
Spinach and Feta Stuffed Sweet Potatoes
Ingredients:
4 medium sweet potatoes rinsed and scrubbed
10 oz. frozen chopped spinach thawed
¼ cup chopped cilantro
2 Tbsp olive oil
1 Tbsp lemon juice
1 tsp minced garlic
1 tsp dried oregano
1 tsp salt
½ tsp black pepper
½ cup crumbled feta cheese
¼ cup chopped sun-dried tomatoes
Find the full recipe and inspiration here at Spiced Blog
Paleo Maple Pecan Apple Crisp
Ingredients
Crisp Topping:
1/3 cup organic coconut oil refined, solid, or vegan butter
1 cup pecan halves
3/4 cup blanched almond flour
2 tablespoons pure maple syrup
2/3 cup coconut flakes unsweetened
1 teaspoon pure vanilla extract
2 teaspoons ground cinnamon *
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice or cloves
1/4 teaspoon sea salt
Apple Filling:
7 medium apples peeled, and sliced to 1/4 inch thickness.
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
3 tablespoons maple sugar or coconut sugar
1 teaspoon pure vanilla extract
1 tablespoon tapioca flour or arrowroot
Find the full recipe and inspiration here at Paleo Running Momma
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