Week of October 26, 2026
🍂 A Little Bit of Summer, a Little Bit of Fall
Weekly Farm Box Prediction | Last week of October
Happy Saturday, everyone!
October is coming to a close, but our summer crops aren’t quite ready to say goodbye! We’re still harvesting beautiful tomatoes, peppers, and green beans alongside our fall greens and winter squash. It’s one of my favorite times of year on the farm, when we get to enjoy a little bit of both seasons.
Here’s what we’re hoping to harvest for you this week!
🥬 BASIC BOX
• 🌶️ Red Bell Peppers
• 🍊 Ojai Pixie Tangerines
• 🫛 Green Beans
• 🎃 Green Kabocha Squash
• 🍅 Big Beef Tomatoes
• 🥬 Green Leaf Lettuce
🍎 REGULAR BOX ADDITIONS
Everything in the Basic Box, plus:
• 🍎 Organic Apples or Avocados
• 🧄 Garlic
• 🥕 Carrots
• 🥔 Yukon Gold Potatoes
🎃 LARGE BOX ADDITIONS
Everything in the Basic and Regular Boxes, plus:
• 🥑 Hass Avocados or Apples
• ❤️ Beets
• 🥬 Red Leaf Lettuce
• 🎃 Butternut Squash
• 🥬 Dino Kale
🍊 FRUIT EXPANSION
A little extra sweetness this week!
• 🍊 Ojai Pixie Tangerines
• 🍎 Organic Apples
Sweet, juicy Pixies and crisp fall apples make the perfect combination for snacking, packing in lunches, or enjoying straight out of the box. Sometimes the simplest things are the best!
🌱 We’re Farmers First
Something I think is important to share, especially with our newer members, is what makes Something Good Organics a little different from a grocery store–style CSA.
We actually grow most of the produce we sell ourselves!
Our family works alongside John Givens Farm, where Bryan, Matt, and their dad, John, spend their days growing the vegetables that eventually make their way into your boxes.
Of course, we also partner with other wonderful local organic growers and food artisans for things like apples, citrus, pomegranate, granola, bread, and other favorites that we don’t grow or make ourselves.
But the heart of our CSA is the food coming directly from our own fields, Santa Barbara grown.
We’re not simply shopping for produce to fill boxes each week. We’re planting seeds, tending crops, watching the weather, working rain or shine, harvesting, and sharing what’s ready.
That’s also why our boxes change with the seasons. Sometimes we have an abundance of something, and other times a crop needs another week or two in the ground.
When you join our CSA, you’re not just buying a box of vegetables. You’re becoming part of our farm and helping support the people who grow your food. We’re not the middleman, we are the farmers.
And to us, that’s something pretty special.
🌱 A Little Something About Kabocha Squash
If you’ve never tried kabocha squash, you’re in for a treat!
Sometimes called Japanese pumpkin, kabocha has a naturally sweet, nutty flavor and a wonderfully creamy texture. It’s one of those vegetables that doesn’t need much to taste amazing.
Our favorite easy way to prepare it:
Cut the squash in half, scoop out the seeds, and slice it into wedges. Toss with olive oil, salt, and pepper, then roast at 400°F for about 25–35 minutes, or until tender and caramelized.
And here’s the best part: the skin is edible! No peeling necessary.
🍁 Around the Farm
We’re really enjoying this little window between seasons. Some of our summer crops are still hanging on, while our cooler-weather vegetables are beginning to take their place.
It’s a good reminder of why we love eating seasonally. Every few weeks, something changes. Something new is ready, something else is finishing up, and there’s always a little surprise waiting out in the fields.
We hope you enjoy this week’s harvest and maybe even try cooking something you haven’t made before!
Thank you for supporting our farm, our family, and the other local organic growers we work with.
With love and gratitude,
—Heather & Bryan Givens ✌️&💕
This is our weekly prediction! Final box contents will be confirmed Monday once we know exactly what’s ready for harvest.
Organic Chicken Eggs
From hens raised with care on organic pastures, these eggs boast vibrant yolks and firm whites, reflecting the bird’s natural diet of grains and foraged greens. Produced without synthetic pesticides or hormones, they offer a wholesome and nutritious choice for conscientious consumers.
Super Mallow 6-Pack
Indulge guilt-free with Super Mallow 6-Pack, crafted with just 4 simple ingredients: grass-fed gelatin, organic maple syrup, organic vanilla bean, and sea salt. Each marshmallow is loaded with 3 grams of protein and 3 grams of collagen, making them perfect for enriching your coffee, tea, or hot cocoa. Watch them melt seamlessly into your favorite drink, adding health benefits while transforming your beverage into a fancy café experience right at home. Super Mallows are your go-to for a delicious and nutritious treat.
Made by a local family in Carpinteria, California
Ingredients: Grass-fed beef gelatin, organic maple syrup, organic vanilla bean paste, sea salt
Product lasts 3 weeks in fridge
Fuyu Persimmon
Fuyu persimmons captivate with their vibrant orange hue. Crisp and sweet with a honeyed touch, these fruits showcase the bounty of our orchards, offering a taste of autumn’s delight.
Roasted Kabocha Squash Recipe
Prep time: 5 mins | Cook time: 25 mins | Servings: 4 people
Ingredients
3 small kabocha squash (or acorn squash)
Drizzle of olive oil
Salt and freshly ground black pepper (to taste)
1/3 cup tahini
2 tablespoons fresh lemon juice (about 1 medium lemon)
2 teaspoons maple syrup
1 small garlic clove
Salt to taste
1 Tofu Taco Meat
1 1/2 cups cooked rice (or quinoa)
1/4 cup chopped fresh parsley (for garnish)
Instructions
1. Preheat the oven to 400ºF.
2. Prepare the squash: Kabocha and acorn squash do not require peeling as the skin is entirely edible. Wash the squash. Use a vegetable peeler to remove any brown or dry spots but leave on the orange or green skin.
3. Optional for cutting: Pre-bake the squash for 10 minutes, or microwave for 2 to 4 minutes, or just until it is soft enough to easily cut.
4. Cut the squash: Use a sharp knife to slice off the top and bottom, exposing the orange flesh. Cut the squash down the middle, lengthwise, into two even halves. Use a spoon to scoop out the seeds and stringy parts.
5. For Roasted Wedges Option: Increase the oven temperature to 425ºF. Place the two halves, flesh side down, onto a cutting board and slice into about 1½-inch wedges. Transfer them to a large nonstick baking sheet in a single layer. Toss with a generous drizzle of olive oil, and sprinkle with salt and pepper to taste. Toss to coat. Roast for about 25 minutes, or until the flesh and skin are tender and golden brown, flipping halfway.
6. For Stuffed Squash Option: Place the two halves, flesh side up, onto a medium rimmed baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper to taste. Brush to coat. Bake for about 25 minutes, or until the flesh and skin are tender.
7. Prepare the tahini dressing: Add the tahini, 1/3 cup water, lemon juice, and maple syrup to a medium bowl. Grate the garlic into the bowl. Mix until fully incorporated. The mixture will stiffen up but there will be a breaking point where it will become smooth and creamy. Set aside.
8. For stuffed squash (optional): Meanwhile, make the Tofu Taco Meat, if using. Add the rice or quinoa to the skillet and mix to incorporate. Garnish with parsley. Scoop the ‘meat mixture’ into the cooked squash. Drizzle with the tahini dressing for serving.
9. For the roasted squash side dish: Drizzle the roasted wedges with the tahini dressing for serving.
Recipe source: Cooking for Peanuts