Thanksgiving Share

Written By Lyn Jacobs


  • Winter squash

  • Shallots or onions

  • Celeriac or celery

  • Fennel

  • Parsley 

  • Thyme

  • Peppers

  • Aji amarillo peppers

  • Cauliflower 

  • Broccoli or cabbage

  • Radicchio or escarole

  • Leeks

  • Brussels sprouts

  • Daikon radish



Pick up for this share is 11/23/2025. Email us to get on the list.

There is so much to be thankful for even in these hardest of times. I try to turn my attention away from the pain and towards the joy. Please use these days off to share the joy of family, friends.  I keep in mind the words of so many brilliant people and give to those less fortunate.


We began collecting food boxes from our winter subscribers two weeks ago. We have distributed over 30 boxes. The families are thankful and the staff who deliver the boxes directly to the homes of our community’s most vulnerable feel proud. Those who donate know the food is going to households who are struggling due to the political climate and government induced mass trauma event. We are taking care of our community. If you choose to donate the boxes can be left on the donation table in the barn and we will transport them to our hub of distribution.




Aji Amarillo sauce

Ingredients

  • 2 medium green onions, coarsely chopped

  • 1/2 cup mayonnaise

  • 1/4 cup sour cream

  • 1/4 cup crumbled queso fresco, ricotta, or feta cheese

  • 2 tablespoons aji amarillo paste, or 1 aji amarillo pepper, chopped and sautéed in oil

  • 1 tablespoon ketchup

  • 1/4 cup freshly squeezed lime juice, or to taste

  • Salt, to taste

  • Freshly ground black pepper, to taste

Add the 2 medium green onions (coarsely chopped), 1/2 cup mayonnaise, 1/4 cup sour cream, 1/4 cup crumbled queso fresco (ricotta, or feta cheese), 2 tablespoons aji amarillo paste (or 1 aji amarillo pepper, chopped and sauteed in oil), 1 tablespoon ketchup, and 1/4 cup freshly squeezed lime juice into a food processor or blender.Salt and pepper to taste.


Lyn Jacobs
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Week #2, 2025-26