Week of November 24, 2025
My Dear Community,
As we head into Thanksgiving week, I’ve been sitting with gratitude that feels less like a holiday and more like a heartbeat - steady, grounding, and real.
Last week’s downpour hit harder than any of us expected. More than nine inches of rain in Santa Barbara flooded our fields and the mud was so deep you couldn’t step into it without sinking. Carrots and spinach drowned before we could reach them and when the sun came out, it burned what was left. The last of the green beans, cucumbers, and tomatoes vanished overnight and new seedlings were swept up straight out of the beds.
For a moment, everything just…stopped.
Yet here we are, still showing up, still harvesting what we can, still packing this week’s boxes. That alone is something to be grateful for. The produce in your hands this week survived a storm that tried to take nearly everything with it. This food is a testament to resilience - from the soil, from the hands that tend it, and from the community that holds it all together.
And speaking of community…
I want to thank every single one of you who donated a box to La Casa de la Raza this week. Truly — thank you.
Another supplier, Veggie Rescue, wasn’t able to deliver to them so your generosity couldn’t have come at a more needed time. I’ll be hand-delivering every box with love, knowing how far they’ll go for families walking through their doors. No paperwork. No questions. Just food. Just humanity.
This is what I’m grateful for most of all. In a world that feels increasingly unpredictable, we still choose each other. We still choose nourishment. We still choose community care over convenience. And despite everything - storms, rising prices, systemic failures, threats hanging over the workers who feed us - people keep showing up.
Every time one of you donates a box, it reminds me why I’ve been running this CSA for nearly 15 years. Because it’s never just about produce. It’s connection, mutual support and resistance in the most grounded, beautiful form: feeding each other, especially when systems fall short.
As you cook, gather, travel, or rest this week, I hope you pause for a moment with this box and feel the same gratitude we feel packing it: for the land, for the hands that harvest, and for the community that refuses to let anyone go hungry.
Thank you for being the steady heartbeat of Something Good Organics. With love and deep thanks.
Be good to each other.
Paleo Butternut Sausage Stuffing with Apples & Cranberries
Ingredients:
1 large butternut squash peeled and cut into 1/2 inch cubes, about 6 cups
1 1/2 tbsp olive oil or avocado oil, for roasting
sea salt and black pepper
2 tbsp ghee or olive or avocado oil, more as needed
1 small onion chopped
3 celery stalks chopped
1 lb pork sausage no sugar added, for Whole30
1 large apple or 2 small, cored and chopped
1/4-1/2 tsp salt
2 tsp fresh rosemary minced***
1 tsp fresh thyme leaves ***
1 teaspoon fresh sage leaves minced***
3/4 cup dried cranberries fruit sweetened for Whole30
1 egg whisked (optional**)
Fresh parsley minced, for garnish
Find the full recipe and inspiration here at Paleo Running Momma
Paleo Sweet Potato Casserole
Ingredients:
3 pounds sweet potatoes (about 3-4), peeled & diced
1/2 cup almond milk (or other non dairy milk of your choice)
2 tablespoons maple syrup
1/2 teaspoon cinnamon (or pumpkin pie spice - whatever you have on hand)
2 eggs (see notes for vegan options)
3 tablespoons coconut oil, (can sub with butter/ghee/non dairy butter)
1 teaspoon salt
Topping
2 cups pecans roughly chopped
2 tablespoons maple syrup
1/2 teaspoon vanilla extract
1 teaspoon cinnamon
2 tablespoons coconut oil, melted
Find the full recipe and inspiration here at A Saucy Kitchen
Roasted Butternut Squash and Kale Salad
Ingredients:
Salad:
1 head kale I suggest curly kale
4 cups cubed butternut squash
1 tbsp olive oil
½ tsp salt
½ tsp garlic powder
¼ tsp black pepper
⅔ cup uncooked quinoa
¼ cup pumpkin seeds
¼ cup pomegranate arils
¼ cup slivered almonds
Dressing:
¼ cup + 2 tbsp olive oil
2 tbsp orange juice
1 tbsp apple cider vinegar
1 tbsp dijon mustard
1-2 tbsp honey or maple syrup
¼ tsp salt
Black pepper to taste
Find the full recipe and inspiration here at Eat with Clarity
Roasted Carrots with Whipped Feta
Ingredients:
Roasted Carrots
1 1/2 lbs small to medium carrots (about 12-14), organic carrots are best
2 tablespoons olive oil
1 tablespoon honey
2 teaspoons sumac
1 1/2 teaspoons za'atar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
chopped parsley, for serving (optional)
Whipped Feta
3/4 cup greek yogurt
8 oz feta*
2 teaspoons lemon zest
1/2 lemon, juiced
2 garlic cloves
1 tablespoon honey
1/4 cup olive oil
salt and pepper
Find the full recipe and inspiration here at So Much Food
Chocolate Avocado Pie
Ingredients
Chocolate Crust
1 ⅓ cup Almonds - raw, unsalted, roasted or unroasted
½ cup Desiccated Coconut - unsweetened
2 tablespoons Unsweetened Cocoa Powder
⅓ cup + 1 tablespoon Maple Syrup - or sugar free monk fruit syrup (if keto) or brown rice syrup or agave syrup
1 tablespoon Coconut Oil - melted
Chocolate avocado mousse
1 cup Avocado - about 3 large avocados (240 g, 8.5 oz)
⅓ cup Almond Milk - unsweetened or unsweetened coconut milk
⅓ cup + 1 tbsp Unsweetened Cocoa Powder
⅓ cup + 2 tablespoons Maple Syrup
3 tablespoons Coconut Oil - melted
Toppings
1 pinch Salt
½ cup Dark Chocolate
Find the full recipe and inspiration here at The Conscious Plant Kitchen