November 2026
Good food, familiar faces, and a little November warmth
Hi, neighbor! Good food is even better when you have someone to share it with. This month, I’m sharing what the “Club” in Tiny Leaf Club means to me: a little in-the-know, a lot of family warmth, and a connection to the neighborhood we call home. There’s also a smoky black bean and pumpkin chili for a cozy evening, plus lemon-chicken wraps with a fresh little crunch. Pull up a chair—I’m glad you’re here.
From The Club
A Little Club. A Familiar Feeling.
Good food has a way of bringing the right people together. Some of our favorite food discoveries come with a quiet recommendation from someone we trust. A neighborhood restaurant. A little market. Something delicious we might have walked right past until a friend said, “You have to try this.” That’s the feeling I want Tiny Leaf Club to have. A little in-the-know. Something you’re happy you found, and excited to share with someone who would appreciate it. The familiarity of a favorite local spot, where being part of it feels personal. The word club was intentional. My family and I consider ourselves foodies. We enjoy discovering flavors, finding something worth talking about, and sharing good food with the people around us. Microgreens caught my attention through nutrition, but they held it through the simple pleasure of eating them. When my daughters were younger, they loved putting microgreens on just about everything. Sometimes they ate them plain. Watching them enjoy something nourishing so freely stayed with me. There was no persuasion involved—just curiosity, enjoyment, and another handful. I wanted to share that experience. Living in Springfield, I pictured a business rooted in the neighborhood: familiar faces, conversations about food, and people passing along something they were genuinely enjoying. I wanted the care I felt for my own family’s well-being to be part of how I approached growing for other families. That’s where the family feeling comes in. I want membership to feel like there’s a person behind your greens who cares about what arrives at your door. Someone you can ask a question, share a discovery with, or tell about the meal that turned out especially well. Knowing who grows your food can make an ordinary part of the week feel more connected. And I want there to be room for curiosity. Maybe you come for the flavor. Maybe nutrition is what first interests you, as it did me. Maybe a friend introduces you. However you find us, my hope is that the club gives you something enjoyable to explore—and a reason to keep the conversation going. Fresh Notes is part of that invitation. It’s a place to share recipes we’re excited about, take a closer look at what we grow, and get to know the food and people that give our neighborhoods their character. We’re building toward something small, thoughtful, and familiar. A club with the pleasure of discovering a well-kept secret and the warmth of being invited to pull up a chair. I’m glad you found us.
The next story starts with you
Which neighborhood café, food maker, or community project would you love to know more about? Fresh Notes has room for the people and places that give our neighborhoods their character. Send your suggestions to tinyleafclub@gmail.com, along with what makes that person or place special to you. We’ll use those ideas to help shape future stories.
On The Menu
Vegan · Serves 4
Smoky black bean & pumpkin chili
What you’ll need
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 bell pepper, diced
- 2 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (15 oz) plain pumpkin purée, not pumpkin pie filling
- 1 can (14.5 oz) diced tomatoes
- 2 cups vegetable broth (check the label for vegan ingredients)
- ½ teaspoon salt, plus more to taste
- 1 lime, cut into wedges
- 2 oz Classic or Bold microgreens, divided between bowls
Let’s make it
- Heat the olive oil in a large saucepan over medium heat. Cook the onion and pepper for 7–9 minutes, stirring, until softened.
- Add the garlic, cumin, and smoked paprika. Stir for about 30 seconds, then add the beans, pumpkin, tomatoes, broth, and salt.
- Bring to a gentle boil, then reduce the heat and simmer uncovered for about 20 minutes, stirring occasionally. Add a splash of broth if you prefer a thinner chili.
- Taste and adjust the seasoning. Spoon into four bowls, add a squeeze of lime, and finish with the microgreens just before serving.
With Chicken · Makes 2 wraps
Lemon-chicken wraps with a fresh little crunch
What you’ll need
- 8 oz boneless, skinless chicken breast, cut into thin strips
- 1 teaspoon olive oil
- ¼ teaspoon salt and a pinch of black pepper
- 2 large flour tortillas
- ⅓ cup plain Greek yogurt
- 1 tablespoon lemon juice
- ½ teaspoon dried dill
- ½ small cucumber, washed and thinly sliced
- 1 oz Tiny Leaf Club Classic or Bold microgreens, washed under running water and dried just before serving
Let’s make it
- Prepare the cucumber and microgreens with clean utensils, keeping them separate from the raw chicken and its juices.
- Heat the oil in a skillet over medium heat. Season the chicken and cook, turning as needed, until a food thermometer reads 165°F in the thickest pieces. Transfer to a clean plate.
- Stir the yogurt, lemon juice, and dill together. Taste and add a pinch of salt if needed.
- Spread the yogurt sauce over the tortillas. Add the cooked chicken, cucumber, and microgreens, then fold into wraps and serve.
Recipe ideas from Tiny Leaf Club. Check ingredient labels for allergens and adapt to your needs.