Week of October 12, 2026
🌱 This Week’s Farm Box Prediction! 🍎🥬
This week’s box is shaping up to be a wonderful mix of things to cook up in the kitchen and easy, fresh snacks to grab when life gets busy!
We’re welcoming a brand-new crop of chard to the harvest this week (yay!), along with some beautiful fall squash, crisp apples, and plenty of colorful vegetables.
BASICS BOX 🥬
• 🌿 Chard — a brand-new crop!
• 🎃 Delicata Squash
• 🥕 Carrots
• 🥬 Lettuce
• 🥒 Cucumbers
• 🍎 Fuji Apples
REGULAR BOX ADDITIONS 🍅
• 🥬 Bok Choy or Kale
• 🥒 Zucchini or Garlic
• 🥑 Avocados
• 🍅 Cherry Tomatoes
LARGE BOX ADDITIONS 🥑
• 🌿 Parsley or Cilantro
• 🍋🟩 Limes
• 🥬 More Lettuce!
• 🥔 Potatoes
• 🍠 Sweet Potatoes
FRUIT EXPANSION 🍎
• 🧡 Fuyu Persimmons or Pomegranates
• 🍎 Apples
There are still seedless green grapes in our store available for add on, probably not for much longer! Grab them while you can. They’re a wonderful addition to salad, an easy snack for kids, and just really yummy for snacking yourself.
I’m especially excited about the possibility of Fuyu persimmons and pomegranates making their way into our fruit expansions! Both are such wonderful fall treats. Fuyu persimmons are sweet and crisp enough to eat like an apple, while pomegranates are perfect for snacking, sprinkling over salads, or adding a little color to your meals.
As always, this is our best prediction of what will be ready for harvest. I really do try not to be like the Weather Man and forecast things that probably won’t happen, but Mother Nature gets the final say! 🤍
With gratitude,
Heather & Bryan Givens
NO BREAD THIS WEEK!
Our baker is taking an additional week of rest to get ready to bake for us again. She is the best, so we don’t mind at all. We’ll be so ready for bread again soon!
Organic Duck Eggs
🦆🥚 Duck Egg Fun Facts!
Duck eggs are little nutritional powerhouses!
💪 More protein per egg than chicken eggs!
🧠 Rich in choline and B12 to support brain and nervous system health.
☀️ Natural source of vitamin D for healthy bones.
🍳 Extra-rich, creamy yolks that make them delicious for breakfast and amazing for baking!
If you haven’t tried our farm-fresh duck eggs yet, you’re in for a treat! 🤍
2.5 lb bag Thompson Seedless Green Grapes
Thompson Seedless green grapes exhibit a crisp, juicy allure. With a delightful balance of sweetness and a seedless charm, they embody the essence of our sun-drenched harvest. Sold in ~2.5lb bags
Organic Sprouted Gluten-Free Granola
Handcrafted locally by Pamela, a holistic nutritionist and Something Good Organics member, this organic, gluten-free granola is made with thoughtfully sourced, nutrient-dense ingredients. Featuring sprouted oats, hemp seeds, dates, pumpkin seeds, and other wholesome additions, it offers a satisfying crunch and naturally delicious flavor.
Perfect sprinkled over yogurt, paired with seasonal fruit, enjoyed with milk, or eaten straight from the bag as a nourishing snack. Small-batch made with real ingredients and no shortcuts.
Ingredients: Organic sprouted, gluten-free oats; Organic sprouted pumpkin seeds; Organic hemp seeds; Organic Maple Syrup; Dylan’s raw local honey; Organic Dates; Organic Coconut Oil; Organic Ceylon Cinnamon; Organic Madagascar Vanilla
Egg Bites
Prep time: 10 mins | Cook time: 20 mins | Servings: 12 people
Ingredients
Extra-virgin olive oil, for the pan
6 large eggs
3/4 cup whole milk cottage cheese
1/4 teaspoon sea salt
Freshly ground black pepper
3 cups fresh spinach (3 ounces)
1/2 cup diced roasted red bell pepper (about 1 pepper)
1/2 cup chopped green onion (about 2 green onions)
Instructions
Recipe from Love and Lemons
1. Preheat the oven to 350°F and grease a nonstick muffin tin with olive oil.
2. In a blender, place the eggs, cottage cheese, salt, and several grinds of pepper. Blend until smooth.
3. Place the spinach in a steamer basket over a pot filled with 1 inch of water. Bring the water to a simmer, cover, and steam for 1 minute, or until the spinach is wilted. Transfer to a strainer, squeeze out the excess water, and roughly chop.
4. Place the spinach in a medium bowl and add the peppers and scallions. Toss to combine and measure 1/4 cup of the mixed vegetables. Set aside.
5. Evenly divide the remaining vegetables among the muffin cups.
6. Pour a scant 1/4 cup of the egg mixture over the vegetables in each well. Divide any remaining egg mixture evenly among the wells.
7. Evenly sprinkle the reserved 1/4 cup vegetables on top.
8. Bake for 18 to 22 minutes, or until the eggs are set.
9. Let cool for 5 minutes before removing from the pan.