Week of September 22, 2025
My Dear Community,
Happy fall! I nearly forgot today as our weather suggests otherwise. We will start to see a shift in the boxes as I already see cabbage leaves peeking from the ground.
I know I’ve spoken about this before, and I keep returning to it because it hasn’t stopped being important. Each week I see new reminders of how fragile our freedoms can be - and yet, I also see daily proof of resilience and community that gives me hope.
In 1933 Germany, the warning signs were flashing. Democracy didn’t collapse overnight. It withered while people watched. When Hitler was appointed chancellor, the parliament burned, and in the panic, civil liberties were suspended. The press was silenced. Neighbors started disappearing. People knew it was wrong, but fear made it dangerous to speak up. Or maybe they thought it wouldn’t affect them directly. Maybe they thought it would blow over. But when the trains started moving, there were no legal tools left to resist.
Why does this matter now? Because democracy doesn’t collapse like a building in an earthquake. It erodes like a shoreline. Raids without oversight. The militarization of public spaces. Journalists silenced. Minorities threatened. Speaking up against these things isn’t dramatic - it’s responsible. History teaches us to speak early and to speak always, to stand together, to protect the rights of others, to show up for those who are targeted, and to never wait until it’s our turn to be afraid. When we say “never again,” I mean never again for anyone. It’s a daily choice - so let’s choose it.
I see this choice reflected every day in our farm crew. Many of them came here to build a better life, and every single day, they show up with resilience, pride, and hope. Their labor feeds not just your families but this community. They embody the humanity that must be protected.
That’s why I’ve started making weekly trips to deliver food to La Casa de la Raza. People who are too afraid to even give their names are welcomed, fed, and held in community there. And now, you can be part of this too. We’ve added an option for you to donate a box (or more), and I’ll personally deliver it to La Casa on your behalf. It’s a tangible way to say: we will not be silent, and we will not leave anyone behind.
This week, I want to spotlight parsley - the humble bunch that so often gets overlooked. Those little leaves are loaded with vitamin C, vitamin K, and antioxidants that support digestion, calm inflammation, and refresh the body from the inside out. A true “farmaceutical” in your hands. Try making a quick chimichurri style sauce to drizzle over not only steak, but fish, roasted veggies, potatoes. Thanks for being a part of this dynamic and powerful community.
Real food. Real connection. Real hope.
Be good to each other.
Quinoa Tabbouleh with Feta
Ingredients:
For the quinoa base:
1 cup rinsed quinoa
2 cups water
For the dressing:
1 tsp salt
2 tbsp fresh lemon juice (from about 1 lemon)
1/4 cup extra-virgin olive oil
1 garlic clove, finely minced
For the salad mix-ins:
3 green onions, chopped
1/2 cup chopped Italian parsley
1/3 cup chopped fresh mint
1 pint cherry tomatoes, sliced in half
2 medium Persian cucumbers, diced into 1/2-inch pieces
3 oz crumbled feta cheese
1 cup Greek or kalamata olives, pitted and cut in half (20 to 24 pieces)
Fnd the full recipe and inspiration here at Alright with Me
Roasted Red Pepper Zucchini Hummus (Paleo, Vegan)
Ingredients
1 1/2 cups of peeled and cubed zucchini, about 1 large zucchini
1 red bell pepper, halved, seeded, and cored
Juice from 1/2 lemon
1/4 cup tahini
2 tbsp extra virgin olive oil
2 garlic cloves
1 tsp cumin
1 tsp sea salt
Optional: Fresh herbs, paprika, and/or olive oil, for garnish
Find the full recipe and inspiration here at What Great Grandma Ate
Banana Spinach Smoothie
Ingredients:
1 ½ cups fresh spinach
1 cup unsweetened almond milk
¼ cup frozen banana (green bananas are beneficial for your gut)
¼ cup frozen avocado
¼ cup plain Greek yogurt
2 tsp chia seeds
½ tsp vanilla extract
1 scoop vanilla protein powder
Find the full recipe and inspiration here at The Oregon Dietitian
Carrot Leek Turmeric Spring Soup
Ingredients:
2 tbsp avocado oil
5 cups carrots peeled and chopped
2 large leeks white part chopped into half moons
3 cloves garlic minced
3 ½ cups chicken broth
1 tsp ground turmeric
¾ tsp ground sage
½ tsp salt
¼ tsp black pepper omit for AIP
2 tbsp chives chopped
Find the full recipe and inspiration here at Unbound Wellness
Cinnamon Streusel Zucchini Bread
Ingredients:
1/3 cup maple syrup
1/3 cup nut/seed butter
1 cup grated zucchini
1 1/2 cup almond flour
1/2 cup tapioca starch
1 tbsp baking powder
2 tsps cinnamon
1 tsp vanilla extract
Pinch of salt
Cinnamon Streusel
1/2 cup almond flour
1–2 tbsp maple syrup
1 tsp cinnamon
Find the full recipe and inspiration here at Feasting on Fruit