Blog

Week of September 8, 2025

Published on
September 8, 2025

My dear Community,

Our current administration continues to unveil things humans should never have to endure. It’s painful to witness, and even more painful to know it’s happening in our own communities. 

But here’s what I’m holding close: as much as these times expose cruelty, they also invite us to rise. They’re reminding us of truths that have been buried for centuries - that we’re stronger when we move together, when we care for one another, when we root into service and compassion instead of fear.

This CSA subscription is more than just vegetables. It’s a rhythm of resistance. A reminder that we can choose food grown in rhythm with the earth, connection over division, hope over despair. Sweet apples and pears, baby collard greens, creamy avocados, crisp cucumbers, even just picked acorn squash - the flavors of late summer, nourishing body and spirit alike.

And here’s a thought I’ve been sitting with: giving just an hour a week in service - checking on a neighbor, volunteering, or sharing food with someone who needs it - doesn’t just ground your heart. It turns hope into action. It reminds us that change doesn’t always come from the top down, but from the roots up.

I’m also looking forward to joining Blackout The System - September 16–20 - a national economic protest reminding us that we are the people, the voices, and the power. We won’t be complicit in systems that profit from suffering. Our CSA program will continue during those days, but I’ll be in full participation otherwise.

And for those who’ve been asking -our “Mandate Vegetables” shirts are back for a limited run. Born in the pandemic, they’re still a cheeky (and true) reminder that when policies neglect our communities, food and connection keep us rooted. You can find them in our CSA store while supplies last. 

So let’s keep rising - one box, one act, one voice at a time. Because hope isn’t passive. It’s alive, it’s moving, and it’s ours to tend. Much love from our farm to your plate. 

Be good to each other, 

Carolyn

Mediterranean Quinoa Salad

Ingredients

  • 1 cup quinoa
  • 2 cups water or vegetable broth
  • 2 medium red bell pepper, diced
  • 1 cucumber, diced
  • 1 cup heirloom tomatoes, diced
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

(Find the full recipe and inspiration here at Queen of Flavors)

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The Best Paleo Apple Pear Crisp Ever

Ingredients

Base:

  • 2 large pears
  • 3 organic honey crisp apples (or your preferred apple)
  • 1 teaspoon cinnamon
  • 1 tablespoon melted coconut oil

Crumb topping:

  • 5 tablespoons softened pasture-raised butter, ghee or coconut oil
  • 2 tablespoons maple syrup*
  • 1 cup raw almonds
  • 1/2 cup raw pecans
  • 1/2 cup almond flour*
  • 2/3 cup unsweetened coconut flakes
  • 1 teaspoon vanilla extract
  • 2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1/4 teaspoon ginger

(Find the full recipe and inspiration here at Rachl Mansfield)

Beef Enchilada Stuffed Acorn Squash

Ingredients:

For the Acorn Squash

  • 2 medium sized acorn squashes
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon kosher salt

For the Beef

  • 1 tablespoon extra virgin olive oil
  • 1 cup yellow onion, finely diced (or 1/2 medium onion)1 pound ground beef
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1.5 tablespoons ghee
  • 2 tablespoons tomato paste
  • 2/3 cup beef broth
  • 1/2 avocado, sliced, for serving
  • 1/4 cup pico de gallo, for serving
  • 2 tablespoons freshly chopped cilantro, for serving

(Find the full recipe and inspiration here at The Defined Dish)

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Green goddess Glow Bowl with Chicken

Ingredients

  • 1 x 300g pack 2 skinless boneless chicken breasts
  • 3 tsp extra-virgin olive oil
  • 2 garlic cloves, crushed
  • A pinch of chilli flakes, optional
  • 150g shredded collards, coarse stems discarded
  • 1 x 400g tin cannellini beans, rinsed and drained
  • ½ x chicken stock
  • 100g frozen edamame beans
  • Flesh of ½ ripe avocado
  • Zest and juice of ½ lime, plus wedges to serve
  • 3 tbsp low fat natural yogurt

(Find the full recipe and inspiration here at Sainsburys Magazine)