Week of November 17, 2025
My Dear Community,
The newsletter is a day late because we couldn't get out into the field yesterday to check on the crops. It’s been pouring since Friday, soaking every row and walkway, and when the skies finally cleared today, it felt like the whole valley exhaled at once. Even with the mud, the boxes are going out this week. I needed that small pause - that moment to breathe and regroup - before writing to you all.
And what a week for a CSA box. This is the time of year when the produce feels especially alive - hearty greens that thrive in the cold, roots that draw sweetness from the chilly soil, creamy avocados that somehow taste richer when the weather turns cold, and those little tomatoes that refuse to give up even as the season shifts. It’s a beautiful reminder of how generous the land can be, even in the darker months.
I know I’ve been sounding like a broken record when it comes to La Casa de la Raza, but it’s intentional. This time of year, the need is real, and this community keeps showing up, week after week. How powerful we become when we show up for one another! This morning I was talking with Rodger from the Farm to Table Talk podcast, about this and he asked me a simple question: “Do you have hope for the future?” I didn’t even hesitate. Yes. Absolutely yes. The hope I feel doesn’t come from headlines or politics - it comes from you. From the people I meet every day through this CSA program, from conversations at the farmstand in Buellton, from members donating boxes without hesitation, from this web of people who continue to choose generosity over indifference. This CSA is more than a food system. It’s a living reminder that humans are resilient, caring, and deeply connected when we root ourselves in community.
So even though we’re still tracking mud everywhere and drying off our boots, I’m holding strong onto that hope. And as we move toward the holidays, it feels more important than ever to keep our dollars rooted here in our own community - supporting local farmers, local families, and the resilience we’re building together. If you feel called, CSA gift certificates are available and make a beautiful way to nourish someone you love while strengthening the system that feeds us all.
Be good to each other.
Carolyn
P.S. If you know you’ll be out of town for Thanksgiving, please let us know now—it really helps us plan. And if you’d like your box to go to a family at La Casa de la Raza instead, you can reply to this email or donate directly through the CSA store. I’ll make sure it lands in the hands of someone who truly needs it.
Roasted Root Vegetable Bowl
Ingredients:
For the Vegetables
2 medium Beets peeled and diced
4 medium Carrots trimmed and cut on the bias
1 medium Yellow Onion chunked for even roasting
3 cups Sweet Potato cut into ½ inch cubes
1 whole Garlic Bulb roasted whole in foil
3 tablespoons Olive Oil
1 teaspoon Kosher Salt adjust to taste
1 teaspoon Black Pepper use freshly ground
2 cups Kale will wilt when mixed with hot veggies (sub spinach)
For the Dressing
¼ cup Tahini can substitute with nut butter
2 tablespoons Lemon Juice fresh juice recommended
1 tablespoon Honey use maple syrup for vegan option
¼ cup Water add slowly for desired consistency
Optional Toppings
2 soft-boiled Eggs
½ cup Walnuts for crunch
1 medium Avocado for creaminess
¼ cup Fresh Herbs (parsley, chives) for garnish
Find the full recipe and inspiration here at Recipes by Naomi
Purple Sweet Potato Pie Recipe
Ingredients
1 pie crust (homemade or store-bought)
1 ½ lb purple sweet potatoes
¾ cup granulated sugar
½ cup whole milk
¼ cup butter
1 tablespoon vanilla
1 teaspoon pumpkin pie spice (see notes)
¼ teaspoon sea salt
3 large eggs
Whipped cream (for serving)
Find the full recipe and inspiration here at The Endless Meal
Creamy Celery Soup
Ingredients
1 onion, chopped
4 tablespoons olive oil
3 large garlic cloves, minced
1/4 teaspoon cayenne pepper or a pinch of chilli flakes
6 cups celery, chopped finely (2–3 heads of celery)
2 cups potatoes, peeled and chopped
1 cup water
4 cups vegetable broth
1 tablespoon lemon juice
2 teaspoons salt
1/2 teaspoon cracked black pepper
1/4 cup fresh dill (or use fresh fennel)
1/4 cup fresh parsley (or use thyme/rosemary/basil)
1/4 cup baby spinach leaves
1/2 cup sour cream / cream / cashew cream
Find the full recipe and inspiration here at Just Easy Recipes
Roasted Carrot Spinach Salad
Ingredients
1 bunch carrots
1 tablespoon avocado oil
1 pinch sea salt to taste
1/3 cup raw pumpkin seeds
5 ounces baby spinach
1/3 cup feta cheese crumbles
Lemon Herb Dressing:
1/3 cup avocado oil
1/4 cup lemon juice
2 tablespoons fresh parsley
1/8 tsp sea salt
Find the full recipe and inspiration here at The Roasted Root