Week of November 3, 2025
My dear Community
The light shifted yesterday as we turned back the clocks - the mornings are brighter, the evenings shorter, and everything on the farm seems to exhale a little more deeply. This season always reminds me that change isn’t something we control - it’s something with which we move.
This week’s harvest reflects the shift in season: heartier greens, root vegetables, and the kind of grounding foods that remind us we belong to the earth and to one another and heirloom tomatoes to remind us how lucky we are to live here in California.
While the days grow shorter, the work of feeding people continues. As you've likely heard in the news, SNAP benefits are being stretched thinner than ever across the country and local food access is becoming harder to reach for those who need it most. About two years ago, I went through what was supposed to be a six-month process to accept SNAP benefits - that dragged on for a year and a half before we were denied entirely. The system labeled us a “wholesaler,” and that was the end of it. No appeal, no human conversation. Just a closed door where there should have been connection.
That’s why what we’re building together here matters so much. With your support each week, boxes of fresh produce are delivered to La Casa de la Raza where families are welcomed without question or paperwork - only humanity. It’s a reminder that community can succeed where policy fails.
If you ever skip a week, consider donating your box - we’ll make sure it reaches those who need it most. Or, hop into our CSA store and purchase an extra box to be donated. Every single one makes a difference.
A note for our bread lovers - our baker will be taking a much-deserved break after November 12th and returning the first week of the new year. If you’d like to keep enjoying your loaves through the holidays, now’s the time to stock up, slice, and freeze. We’ll have a few extra loaves in the store this week for anyone who’d like to grab more.
Thank you for being part of this web of care - for choosing local food, for standing with your community, and for helping us carry this work forward one box at a time.
Be good to each other,
Carolyn
Celery Salad
Ingredients:
Apple Vinaigrette:
1 medium Granny Smith apple cored and finely diced
4 sprigs fresh parsley finely chopped
1 clove garlic minced
3 tablespoons apple cider vinegar
2 teaspoons maple syrup
Salt and pepper to taste
⅓ cup olive oil
Salad:
8 large celery stalks peeled, trimmed, and thinly sliced on a diagonal
1 medium red onion thinly sliced
6 pitted Medjool dates chopped
½ cup roasted almonds coarsely chopped
⅓ cup grated Parmesan cheese plus extra for garnish
Find the full recipe and inspiration here at Splash of Taste
Creamy Spinach Chicken (Paleo, Dairy Free)
Ingredients
2 tablespoons cashews**
1 1/2 pounds boneless skinless chicken breasts, thinly sliced, or chicken tenders*
Celtic sea salt and black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon dried thyme, divided
3 tablespoons olive oil or ghee, divided
1 1/2 cup chicken bone broth**
1/2 medium onion diced
4 cloves garlic minced
1 tablespoon fresh lemon juice
1 tablespoon nutritional yeast optional, for cheesy flavor
6 cups packed baby spinach,
Celtic sea salt and black pepper to taste
Find the full recipe and inspiration here at Eat Well Enjoy Life
Zucchini Carrot Muffins
Ingredients
1 medium zucchini, shredded (about 1 cup)
2 medium carrots, shredded (about 1 cup)
3 cups blanched finely ground almond flour
1 Tablespoon ground cinnamon
1 teaspoon fine sea salt (plus more for shredded zucchini)
1 teaspoon baking soda
¼ teaspoon ground nutmeg
⅛ teaspoon ground cardamom
3 large eggs, at room temperature
⅓ cup honey
2 Tablespoons orange juice
2 Tablespoons olive oil
2 teaspoons vanilla extract
Find the full recipe and inspiration here at The Healthier Bite
Savory Keto Vegetable Waffles
Ingredients:
½ cup carrots, grated
1 ½ cups of zucchini, grated
½ onion, grated
½ cup almond flour
3 eggs
½ teaspoon garlic powder
1 tablespoon nutritional yeast (can use parmesan cheese)
2 tablespoons coconut oil, melted
½ teaspoon salt
Find the full recipe and inspiration here at My Life Cookbook
Fall Quinoa Sweet Potato Salad with Maple Vinaigrette
Ingredients
Maple Vinaigrette Dressing
⅔ cup apple cider vinegar
⅓ cup extra virgin olive oil
4 tablespoons pure maple syrup
2 tablespoons coarse whole seed Dijon mustard
1 teaspoon onion powder, or dried minced onion
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
For the Salad
2 cups sweet potatoes, peeled and cubed
3 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper
2 small beets, whole
½ cup dry quinoa, rinsed/drained, and cooked according to package instructions*
1 cup fire roasted corn, from can or frozen, drained
2 cups baby kale leaves (sub spinach if ya need to)
Topping Options
crumbled feta cheese
salted/roasted pumpkin seeds
sliced avocado