Week of September 29, 2025
My dear Community,
The days are growing shorter and even though our seasons are mild, you can feel fall arriving. This time of year always makes me reflect — on what’s ending, what’s still possible, and the light we can keep carrying forward together.
I’ve been feeling the heaviness of our world right now and, at the same time, hope is pouring out from this community. So many of you donated CSA boxes to La Casa de la Raza. People who are too afraid to even give their names were welcomed, fed, and held in community because of you. That is resilience. That is humanity in action and I can’t thank you enough.
Beyond our farm, history is unfolding in real time. The Global Sumud Flotilla is sailing closer to Gaza, carrying people of conscience determined to break the blockade and deliver aid. And on November 25th, the next Black Out the System action will call us to withhold our participation in business-as-usual — to use our collective pause as a form of resistance and solidarity. If you’ve wondered, “What can I do?” - these are two powerful movements to support.
I also want to share a piece of writing that feels deeply timely: my dear friend Leanne’s blog, Us vs. Them: Inside the Real War We’re Raging. It’s a reminder that the deepest battles are not only out there in the world - they’re within us, in how we choose to show up, how we hold compassion, and how we refuse to let fear divide us.
And so, as the nights stretch longer, I send you nourishment by way of your box this week - packed with locally grown farmaceuticals to strengthen, restore, and remind you of what’s real.
Together, we feed. Together, we rise.
Be good to each other,
Carolyn
Warm Green Bean Salad with Crispy Potatoes
Ingredients:
1½ lbs Yukon gold potatoes halved or quartered into ¾-1" pieces
½ tsp baking soda
2 Tbsp extra virgin olive oil
1 lb green beans trimmed, any variety
½ small red onion thinly sliced into half moons, about ¼ cup
⅓ cup Kalamata olives pitted and halved
⅓ cup Feta cheese crumbled
Kosher salt
Freshly ground black pepper
For the salad dressing
½ cup extra virgin olive oil
1 medium lemon juiced, about 2 Tbsp
1 Tbsp fresh oregano finely chopped
1 Tbsp chives thinly sliced, plus more for serving
1 small clove garlic finely chopped
1 tsp honey
1 tsp Kosher salt
¼ tsp freshly ground black pepper
Find the full recipe and inspiration here at Well Seasoned Studio
Roasted Red Pepper Salad
Ingredients:
Roasted Red Pepper Salad
3/4 cup dry quinoa
8 mini red peppers, quartered, stems and seeds removed
1 small red onion, cut into wedges
1 can chickpeas, drained and rinsed
Olive oil
Kosher salt
1/4 cup roughly minced dill
1/4 cup roughly minced parsley
Feta cheese, if not vegan
Spicy Lemon Vinaigrette
1/4 cup olive oil
1/4 cup lemon juice
1–2 tbsp honey
1/4 tsp kosher salt, plus more as needed
1/4 tsp cayenne pepper
1/4 tsp garlic granules or 1 garlic clove, minced
1/4 tsp cumin
Find the full recipe and inspiration here at Munching with Mariyah
Cucumber Gazpacho
Ingredients
1/3 of a jalapeno, sliced (optional)
1 tablespoon shallot, plus more for garnish ( or sub 1 green onion)
1 small garlic clove
1 large English cucumber (12 ounces) sliced (or any thin-skinned cucs)
1/4- 1/2 cup cilantro (or sub fresh dill, Italian parsley or even basil)
1-2 tablespoons lime juice (or lemon)
1 cup plain greek yogurt
1/4 cup sour cream ( or use more yogurt, but I prefer the sour cream)
1/2- 3/4 teaspoon salt
1/4 teaspoon pepper or white pepper
1 teaspoon coriander
1 tablespoon olive oil
Find the full recipe and inspiration here at Feasting at Home
Maple Roasted Delicata Squash (Easy Side Dish!)
Ingredients
2 medium-large delicata squash
2 Tbsp olive oil
2 Tbsp maple syrup
1 tsp cinnamon
Salt, to taste
1/2 cup raw pecans
1/4 cup goat cheese, crumbled
1 Tbsp fresh thyme (or 1 tsp dried)
Find the full recipe and inspiration here at Walder Wellness
Detox Green Soup
Ingredients:
4 teaspoon butter or olive oil
1 large sweet onion, sliced
1 teaspoon kosher salt
2 garlic cloves, smashed and minced
2 medium leeks, halved lengthwise and thinly sliced
2 lbs greens, such as spinach, kale, and swiss chard, stems removed and coarsely chopped (I use equal parts swiss chard and baby spinach)
4 c. homemade bone broth, or vegetable broth
1 lemon, zested and juiced
sea salt, to taste
cracked black pepper, to taste
fresh mint, to taste, chopped
heavy cream or coconut cream, to taste
Find the full recipe and inspiration here at Our Salty Kitchen