Week of October 6, 2025
My dear Community,
The mornings are quieter now, heavy with fog that settles over the fields before the sun burns through. Pumpkins are growing big and ripening under that mist - slow, steady reminders the earth keeps doing her work regardless.
Last week felt heavy, watching the Global Sumud Flotilla intercepted in international waters. Their mission wasn’t only about delivering aid to Gaza; it was about delivering a message - that humanity can’t be blockaded. Even though their voyage was cut short, the story isn’t over. While the troops were occupied, the people of Gaza were able to fish freely for a day - a small but powerful reminder of what freedom could look like. It’s up to us to keep this visible, to keep asking questions, and to remind those in power that the world is watching. Cities from Istanbul to New York to Cape Town and Haifa have held vigils, marches, and solidarity rallies in support of the flotilla - showing that this isn’t a distant cause, it’s a global call for humanity.
Closer to home, that same spirit lives here - in small acts that ripple outward. Every time someone donates a CSA box to La Casa de la Raza, a family receives food without fear. That’s what resistance looks like in daily life: feeding one another, choosing care over indifference.
On the farm, the season keeps moving in its steady rhythm. The red bell peppers remain vibrant, the greens are strong, and the soil keeps offering its quiet proof that life insists on renewal. We’re also doing our best to carry that resilience through practical ways - keeping prices as low as possible even as costs rise. Our eggs have increased $1 to $10/dozen, simply to meet higher feed and packaging costs. To help offset those expenses for others, we’ve become a hub for organic chicken food so our local community can access it at a more reasonable price.
This newsletter reflects my values - the same ones rooted in this land and this community. It doesn’t have to be for everyone; the vegetables themselves don’t take sides. But I’ll continue to speak from the heart, connecting what happens beyond the farm to the nourishment we grow here.
As we move through this week, may your meals be grounding, your actions be kind, and your hope stay alive.
Be good to each other.
Carolyn
P.S. If you’d like to sponsor a CSA box for a family through La Casa de la Raza, just click on the link and I'll personally deliver it. Every box helps make nourishment tangible for someone who needs it most.
Chopped Kale & Romaine Detox Salad
Ingredients
1 large bunch of Lacinato kale (finely chopped)
1 head romaine (finely chopped)
1/2 cup edamame
1 persian cucumber (diced)
1/2 apple (diced)
1/4 cup toasted pine nuts
Soy Balsamic Dressing
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 teaspoon honey
1/8 teaspoon salt
1/4 cup olive oil
Find the full recipe and inspiration here at Life is But a Dish
Chocolate Chip Zucchini Muffins
Ingredients
2 large eggs room temp
1/4 cup smooth almond butter
1/4 cup organic refined coconut oil melted and cooled to almost room temp
1/2 cup maple sugar or coconut sugar
1 tsp pure vanilla extract
2 tsp fresh lemon juice
1 3/4 cups blanched almond flour
1/3 cup tapioca flour or arrowroot
1 tsp baking soda
1/4 tsp fine grain sea salt
2 cups shredded zucchini about 2 medium, water squeezed out with paper towels after shredding.
1 cup mini chocolate chips or dark chocolate morsels*
Find the full recipe and inspiration here at Paleo Running Momma
Creamy Roasted Red Pepper Tahini Dip (Vegan)
Ingredients
1 cup roasted red peppers – about 2 large roasted red peppers (jarred or roasted at home)
3/4 cup tahini
1 large clove garlic
1 tablespoon lemon juice
1/2 teaspoon paprika
1/4 teaspoon cumin
pinch of chili flakes (optional)
1/2 teaspoon sea salt
water to thin if needed
sesame seeds, paprika, and chili flakes to garnish
Find the full recipe and inspiration here at Nyssas Kitchen
Roasted & Raw Carrot Salad with Avocado
Ingredients:
2 pounds carrots, divided
1 to 2 tablespoons extra-virgin olive oil
Salt
1 large or 2 small ripe avocado
4 tablespoons sunshine salad dressing
⅓ cup chopped green onion
⅓ cup torn fresh leafy herbs (basil, mint, dill and/or cilantro)
¾ teaspoon flaky sea salt or ½ teaspoon kosher salt, to taste
Pinch of red pepper flakes (omit if sensitive to spice)
Freshly ground black pepper, to taste
Find the full recipe and inspiration here at Cookie and Kate
Fresh Cucumber and Tomato Summer Salad
Ingredients
1 large cucumber
2 cups cherry tomatoes
1/2 medium red onion
1/3 cup avocado oil or olive oil
2 tbsp red wine vinegar
1 tsp dijon mustard
2 tsp Italian seasoning
pinch of salt , + more to taste
1/4 cup chopped fresh basil
Find the full recipe and inspiration here at Wholesomelicious