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Recipes: Fall Kale Harvest Salad, Oven Roasted Potatoes Weekly Harvest SALAD MIX -- 2/3  LB PARSLEY -- 1 BU BRUSSEL SPROUTS-   2 CT mini stalks KALE, purple or green --  1 BU PURPLE SPROUTING BROCCOLI  -- 1 CT POTATOES, golden globe  -- 2.5 LB KABOCHA SQUASH --  1 CT  Our favorite Recipe for Vegan Gluten Free Pumpkin Pie here. RED ONIONS --  2 CT Some of the onions are #2 with some softness under the skin, use them sooner than later- but wow they are gorgeous. ENJOY! Thank you for continuing to invest in our farm and for enlisting us  to grow your produce! This 10th year on our forever farm location and 15th season in business will be one for the books. The relatively mild weather in our Valley was a huge gift. We started the season with a high return rate in our Crop Shares which is the trend, and this means the world to us. When ya'll sign up for a second, fifth, tenth season-- it motivates us big time AND it funds the start up cost of each season. You are a big deal to the farm, and we thank you for that direct and reliable connection. Staff were focused, experienced, FUN and kind. In these modern times, it means a lot to find good folks who work hard and efficiently in the field and that can coordinate a lot of other diverse tasks like inventory, quality control, delivery. Celery, tomatoes, peppers, shallots, celeriac, salad, head lettuce, broccoli, sweet corn, cucumber, snap peas, and more were so good. We'll resume growing more carrots, beets and cucumbers next year. What else-- please consider filling out the year end survey here if you haven't already. The problems with our aging farm equipment set us back but by the end of the season we connected with a mobile mechanic who has become a dear friend of the farm, as you can imagine! We love working with older equipment that is well suited to small farms, from a time when farms our size were the norm! On the other hand we are thankful for Miss Kubota our 2020 tractor that we are about to pay off, and has more than paid for itself. The old, the new, the staff, the food, and YOU. There is plenty of work ahead and we sure have a lot to be thankful for! In the coming month or two we will reflect on all of our notes and final numbers and feedback from the survey and put together a short report. We'll share that mid Winter. As for next season's Crop Shares  -- we open sign up online in mid January and as always its most affordable to sign up before March 1. We send a single card by mail with a hard copy sign up form as well and that's about it, you know where to find us-- please do! With thanks, Amber, Jonah, Iris, Leaf, Buttercup, Miranda, Jason, Libby, Peter, Ashlyn, and working members Sonya, Nori, Melissa, Rachel, Stacy. Not pictured: Julia, Sidney, Braedon, Jill, Jenna, Caroline and working members Angela, Jon, Amy Fall Kale Harvest Salad From Something Nutritious Salad  6 cups finely chopped kale 1 honeycrisp apple, thinly sliced 1/2 cup pomegranate seeds 1/3 cup crumbled feta or goat cheese 1/3 cup chopped pecans Roasted Brussels Sprouts 10 oz shaved brussels sprouts 1 tbsp balsamic vinegar 2 tbsp olive oil 1 tsp maple syrup Salt & pepper Directions Preheat the oven to 425 F. Layer the shaved brussels sprouts onto a sheet pan and toss them with the olive oil, maple syrup, balsamic and a pinch of salt and pepper. Bake for 20-25 minutes, until brown. Prepare the dressing by whisking together the listed ingredients in a small bowl until smooth. In a large bowl, add in the kale and massage it with 2-3 tbsp of the dressing to break down the fiber and soften it up. Once the brussels sprouts are done, add them into the kale with the remaining salad ingredients, toss together with the dressing and enjoy! This salad will stay fresh in the fridge for up to 4 days if using kale. If you’re using any other green base, I suggest only dressing the portion you’re going to eat right away so that it doesn’t get soggy. Maple Dijon Vinaigrette 1/4 cup olive oil 2 tbsp lemon juice 1 tbsp balsamic vinegar 1 tbsp maple syrup 1 tbsp dijon mustard 1 clove garlic, crushed 1/4 tsp salt 1/4 tsp black pepper Oven Roasted Potatoes 1 1/2 pounds  baby potatoes  halved, can use any variety you like 1/4 cup olive oil 2 teaspoons garlic minced 1 1/2 teaspoons kosher salt 1/2 teaspoon black pepper 1 teaspoon dried Italian seasoning 1/4 cup finely grated parmesan cheese 2 tablespoons chopped fresh parsley cooking spray Notes If you don’t have baby potatoes, use large potatoes cut into 1 inch pieces. If you can, use freshly grated parmesan cheese, it makes a big difference in the final outcome. Instructions  Spread the potatoes in a single layer on the prepared baking sheet. Bake for 35-40 minutes or until golden brown and fork tender. Sprinkle with parsley and serve immediately. Place the potatoes in a large bowl. Add the olive oil, garlic, salt, pepper, Italian seasoning and parmesan cheese. Toss to coat evenly. Preheat the oven to 400 degrees F. Line a sheet pan with foil and coat the foil with cooking spray. Calendar Last Fall CSA Delivery November 27th Sign up opens for 2025 CSA Mid-January ABOUT PICKING UP YOUR CSA Bring your own bag. Pick up at your pick up location and day (Wednesday or Friday) from 12-6pm. If you ordered an add-on, it will be packed in a separate labeled tote.    HOW TO PICK UP YOUR CSA #1: Sign-in! the golden rule Find & Sign-off your name on the sign-in sheet each week and please ONLY take the items listed next to your name. This vital step helps ensure everyone goes home happy, including our site hosts and farmers, week after week. #2: Locate your shares Shares are all the same for the Spring CSA. Shares are labeled as Small or Full for Summer CSA. Summer Salad Lover Add-on shares are in a large tote labeled "Salad Add-ons" (Summer only).    #3: Unpack your tote & stack the empties   Please bring your own reusable shopping bag to transport your items - we’ll pick the totes up next week for reuse! We can use them for multiple seasons, reducing waste one box at a time. USING THE WEEKLY SWAP BOX?  Swap boxes are green with flowers painted on them. Swap boxes are labeled and will stand out! If your pick up site has a swap box, please feel free to swap an item you may not want in your box with an item in the provided and specifically-labeled SWAP BOX. Please limit the swaps to one item for one item per week.   UNABLE TO FIND AN ITEM? (Please do not supplement it with something else!) Contact the farm directly before taking something else. The sooner you reach out the sooner your item may be located.   SOMEONE ELSE PICKING UP FOR YOU? (Please share all the details of how to pick up with them BEFORE they attempt to pick up -- BYO bag, take from the right size box, check off the right name). Friends and family picking up for others is the number one cause of pickup mistakes, and we thank you in advance for your consideration. CSA FAQS PAGE  Since our hands are often tied up with roots, soil or kids we keep this information on our  CSA FAQS web page .  VACATIONS Every CSA member can put their share on hold in trade for a $20 credit per week, up to two.   Login to your account   and select your vacation dates or  email us . Please request your vacation at least three days in advance to receive the credit. REDEEMING YOUR VACATION CREDIT Go to our  Online Store  to see what our availability is for add-ons this week  and to double check the value of your credit. You'll need to login to see your credit amount. In the 2022 season you will be able to use your vacation credits to purchase add-ons electronically. But as always you can also just email the farm. Thanks! NEWSLETTER ARCHIVE Your current season of newsletters and many of our newsletters back to 2012 are on our website   here .  Find recipes from previous seasons. Friday CSA members can go to this link on Wednesday and see what this week's CSA has to offer. ADDITIONAL QUESTIONS If you have additional questions, please contact the farm at 541-335-9756 on a week day (office hours are M/W 10-2pm) or email us at camas.swale.farm@gmail.com .  > Back to Our Recipe Archives

Recipes: 4-Ingredient Butternut Squash Chocolate Pie, Easy Roasted Carrots & Cauliflower Weekly Harvest BUTTERHEAD LETTUCE -- 2 CT CELERY --   1 CT COLLARDS --  1 BU CAULIFLOWER  -- 1 CT CARROTS  -- 2 LB BEETS -- 1 LB BUTTERNUT SQUASH --  1-2 CT  INCHELIUM GARLIC --  1/4 LB Where are you from, Sidney? Oakland, California How long have you been farming (at CSF & in total) Since 2012 and just one year at Camas Swale. Why did you want to work on a farm/ What do you love about farming? I had some really positive experiences on farms in my childhood and so when I went to a college that had a farm, I thought I would try it out. What I love about farming is working outside, chatting with friends, growing and eating delicious food, and feeling connected to nature. What is your favorite crop to harvest and why? I really like bunching beets because they’re so robust and beautiful.  What are some delicious things you’ve been cooking lately with the farm produce? Lately I’ve been eating a lot of roasted things as we get into colder weather. I’m roasting a lot of roots and squash and learning about how to incorporate those ingredients.  Which wildlife sightings do you love most on the farm? (plant, animal, or otherwise). Frogs and toads! What is your hidden talent/biggest hobby outside of farming? I think it is sewing and embroidery. If you were a vegetable, which one would you be and why? Onions because they’re versatile. Easy Roasted Carrots and Cauliflower Serves: 4From Lauren Fit Foodie  small head cauliflower (540g) chopped into florets 1/2 medium onion (110g) yellow or red, thinly sliced 3 carrots (280g) sliced 1 Tbsp olive oil (15g) 1 tsp of each: salt onion powder, garlic powder 1/2 tsp of each: black pepper smoked paprika Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or aluminum foil and spray with nonstick cooking spray. Prepare the veggies by washing and cutting them. Add veggies to the baking sheet and drizzle with olive oil. Generously spray the veggies with cooking spray (this will help the seasoning stick) and add the seasonings. Toss the veggies around with a wooden spoon to evenly coat. Bake for 30 minutes or until roasted to liking. 4 Ingredient Butternut Squash Chocolate Pie  The original recipe was in an Instagram post I noticed last year. I had to track it down. We made this with our kids and it was a hit for all. Now our 8 year old can make this independently-- an extra treat. Crust 1 1/4 cup Graham Crackers, a full sleeve plus 2 sheets 1/4 cup Ghee, or butter, melted Filling 2 cup Butternut Squash, cooked and mashed 1 cup Dark Chocolate, melted 1/3 cup Peanut Butter 1 pinch Sea Salt Grind graham crackers until they are fine and mix with melted butter (should resemble sand). Press into a small glass pie dish and refrigerate for 30-60 min until set. Blend all of the filling ingredients together (you will need a tamper) and pour over the crust and smooth it out with a spoon. Store in fridge for at least 3 hours before cutting and digging in! Calendar First Fall CSA Delivery November 6th Last Fall CSA Delivery November 27th ABOUT PICKING UP YOUR CSA Bring your own bag. Pick up at your pick up location and day (Wednesday or Friday) from 12-6pm. If you ordered an add-on, it will be packed in a separate labeled tote.    HOW TO PICK UP YOUR CSA #1: Sign-in! the golden rule Find & Sign-off your name on the sign-in sheet each week and please ONLY take the items listed next to your name. This vital step helps ensure everyone goes home happy, including our site hosts and farmers, week after week. #2: Locate your shares Shares are all the same for the Spring CSA. Shares are labeled as Small or Full for Summer CSA. Summer Salad Lover Add-on shares are in a large tote labeled "Salad Add-ons" (Summer only).    #3: Unpack your tote & stack the empties   Please bring your own reusable shopping bag to transport your items - we’ll pick the totes up next week for reuse! We can use them for multiple seasons, reducing waste one box at a time. USING THE WEEKLY SWAP BOX?  Swap boxes are green with flowers painted on them. Swap boxes are labeled and will stand out! If your pick up site has a swap box, please feel free to swap an item you may not want in your box with an item in the provided and specifically-labeled SWAP BOX. Please limit the swaps to one item for one item per week.   UNABLE TO FIND AN ITEM? (Please do not supplement it with something else!) Contact the farm directly before taking something else. The sooner you reach out the sooner your item may be located.   SOMEONE ELSE PICKING UP FOR YOU? (Please share all the details of how to pick up with them BEFORE they attempt to pick up -- BYO bag, take from the right size box, check off the right name). Friends and family picking up for others is the number one cause of pickup mistakes, and we thank you in advance for your consideration. CSA FAQS PAGE  Since our hands are often tied up with roots, soil or kids we keep this information on our  CSA FAQS web page .  VACATIONS Every CSA member can put their share on hold in trade for a $20 credit per week, up to two.   Login to your account   and select your vacation dates or  email us . Please request your vacation at least three days in advance to receive the credit. REDEEMING YOUR VACATION CREDIT Go to our  Online Store  to see what our availability is for add-ons this week  and to double check the value of your credit. You'll need to login to see your credit amount. In the 2022 season you will be able to use your vacation credits to purchase add-ons electronically. But as always you can also just email the farm. Thanks! NEWSLETTER ARCHIVE Your current season of newsletters and many of our newsletters back to 2012 are on our website   here .  Find recipes from previous seasons. Friday CSA members can go to this link on Wednesday and see what this week's CSA has to offer. ADDITIONAL QUESTIONS If you have additional questions, please contact the farm at 541-335-9756 on a week day (office hours are M/W 10-2pm) or email us at camas.swale.farm@gmail.com .   > Back to Our Recipe Archives

Recipes: Leek and Potato Soup, Cabbage Kimchi

Recipes: Chickpea, Potato and Cabbage Curry, Roasted Carrots and Radishes

Recipe: Fava Bean, Radish, & Fennel Salad

Garlic Lemon Kale with Sesame Seeds

Recipe: Fennel-Crusted Salmon (or Tofu) with Escarole

Recipe: Zucchini Rice Gratin

Recipe: Ratatouille

Recipe: Stuffed Summer Vegetables

Recipes: Ginger Miso Eggplant and Tatsoi Stir-fry, Quick-Roasted Tomatillo Salsa

Recipe: Roasted Tomato Soup

Recipe: Roasted Delicata Squash Stuffed with White Beans, Greens, & Sage

Recipe: Chakchouka (North African baked eggs in tomato pepper sauce)

Recipes: Potato-Leek Hash with Swiss Chard & Eggs, Chanterelle Mushrooms

Recipes: Potato Leek Soup, Stuffed Asian Cabbage Rolls

Recipes: Mashed Parsnips & Potatoes, Thai Green Tomato Soup

Recipe: Potato & Turnip Cakes

Recipe: Creamy Garden Greens

Recipes: Celeriac & Leek Soup, Vegan "Fish" and Chips, Southwest Kale Salad, Roasted Radicchio & Squash Salad with Burrata Weekly Harvest Welcome to the second week of your Fall Crop Share. What will your favorite recipes be this week?  Refrigerate and consume first:  CILANTRO -- 1 BU KALE, GREEN --   1 BU TREVISO RADDICHIO --  1 CT BRUSSEL SPROUTS  -- 1 CT LEEKS  -- 2 CT CELERIAC  -- 1 CT Boil and mash, chop and roast, saute and add to soups, grate and add to coleslaw. POTATOES --  ~ 2.5 LB  A  surprise  variety of one of the following:  banana fingerlings -- long and skinny, waxier desiree -- pink skin/yellow flesh/creamier butterball -- netted skin/yellow flesh/starchier, fries well golden globe -- yellow flesh/creamier, mashes well russet -- rough brown skin/white flesh, bakes, fries and mashes well Lasts 1-2 months when stored at 50-60°F; shorter if kept at room temperature. Store out of the light and away from apples and pears. DELICATA SQUASH --  ~ 2 LB Lasts 2-3 months when stored at 50-60°F; shorter if kept at room temperature Celeriac & Leek Soup Serves: 4From Dishing Up the Dirt 2 tablespoons olive oil 2 leeks , diced (white and light green parts only) 1 small yellow onion, peeled and finely chopped 2 cloves of garlic, minced 2 medium-sized celeriac , peeled and cut into 1 inch cubes 1 yukon gold potato , peeled and cut into 1 inch cubes Hefty pinch of salt 4 cups vegetable stock (plus more to thin as needed) 1 tablespoon fresh lemon juice Cashew Cream, Crème Fraîche, or plain Yogurt for serving Minced parsley for serving Salt and pepper to taste Heat the oil in a large heavy bottom pot over medium high heat. Add the leeks and onion and cook, stirring occasionally for about 8 minutes. Add the garlic, celeriac, potato and salt. Stir well. Add the stock and bring to a boil. Reduce the heat to medium-low and simmer until the vegetables are tender, about 25 minutes.  Remove from the heat and let the soup cool for a few minutes before transferring the soup (you may need to do this in batches) to a high speed blender and pureeing until completely smooth and creamy. (You can use a stick blender here but the soup wont be nearly as smooth and creamy.) Return the soup back to the pot, stir in the lemon juice and taste for seasonings. If the soup seems too thick add more stock or water. Keep the soup on low heat until ready to serve. Serve with a drizzle of cashew cream, Crème Fraîche, or plain yogurt and minced parsley. Vegan "Fish" and Chips Original recipe from Minimalist Baker , presented to us by savvy home chef Libby. Fun, tasty and surprisingly like the "real" thing. “FISH” 1 large celeriac , peeled and cut into 1-inch strips (a large celeriac from our farm is  ~1.5 lb) Water (for boiling) 1 Tbsp sea salt (for salting water) BATTER 1 cup DIY Gluten-Free Flour Blend (or sub Bob’s Red Mill 1-1 Baking Flour // if not gluten-free, you can sub all-purpose flour and add 1 tsp baking powder) 1 tsp sea salt 3 Tbsp nori seaweed flakes, or nori sheets blitzed in a blender (for “sea” flavor // optional) 2/3 – 3/4 cup plain unsweetened sparkling water (for a lighter texture // or sub regular water) 1/4 cup avocado oil (or other neutral, high-heat oil // for frying) CHIPS (choose one // optional) Perfect Roasted Potatoes Baked Garlic Matchstick Fries FOR SERVING Easy Vegan Tartar Sauce (or store-bought) Lemon wedges (optional) Instructions "FISH": Add 3 quarts (~3 liters) of water and 1 Tbsp salt to a large pot and bring to a boil. Once boiling, carefully add celeriac strips and cover. Boil celeriac for 8-9 minutes, or until fork tender. Carefully remove and place on a cooling rack or a plate to dry and cool slightly. CHIPS: If you want to enjoy your fish with “chips” (fries), start preparing your choice of Perfect Roasted Potatoes and Baked Garlic Matchstick Fries while your celeriac boils. BATTER: In a medium mixing bowl, combine gluten-free flour, salt, and nori flakes (optional for “sea” flavor) and whisk to combine. Add sparkling water (starting with the lesser amount) and whisk until smooth and no lumps remain. Let the batter rest for 5 minutes to thicken slightly. After resting, it should be similar to pancake batter in texture (see photo) — add more water to thin or flour to thicken. In a large rimmed skillet (we prefer cast iron), large pot, or Dutch oven, heat the avocado oil over medium-high heat. Using your fingers or a fork, dunk each boiled celeriac strip into the batter — you want them thickly and evenly coated. Carefully transfer the battered strips to the hot avocado oil. Each piece should sizzle nicely when you place it in the oil — if it doesn’t make any sound, turn up the heat slightly. Continue dunking and adding the strips to the skillet until the skillet is full. Once sizzling, cook each strip for ~3-4 minutes on the first side. Then use tongs or a metal spatula to carefully lift and flip the strips — they should come up easily. If they are sticking badly they likely haven’t cooked long enough. Cook for 2-3 minutes on the second side, or until lightly browned. Transfer the fried pieces to a cooling rack or a plate with a napkin to drain excess oil, then dunk and fry any remaining celeriac strips that didn’t fit in the skillet. Set aside until cool enough to handle. Meanwhile, prepare a batch of Easy Vegan Tartar Sauce (or use store-bought), remove your chips/fries from the oven, and enjoy the fish and fries dunked in tartar sauce! Best when fresh. Minimalist Baker tested freezing and reheating the "fish" and reported that it crisps back up nicely, but the celeriac flavor is stronger and the crispy coating pulls away from the celeriac a bit. Reheat from frozen by baking on a greased baking sheet at 400 F (204 C) for 10-15 minutes, flipping at the halfway point. Southwest Kale Salad From One Balanced Life  6 cups shredded kale 1/2 cup tomatoes, chopped 1/2 cup black beans, drained & rinsed 1/3 cup pumpkin seeds 1/2 cup pickled onions 1 cup roasted corn (or sub in baked or sauteed bite size pieces of delicata for a MORE seasonally available bite of yellow sweetness!) 1/4 cup shredded cotija cheese 1/4 tsp sea salt dash of black pepper 1/2 tsp garlic powder 1/2 cup Avocado Cilantro Sauce Avocado Cilantro Sauce: 1/2 cup cilantro 1/2 avocado 1/4 cup plain greek yogurt 1/4 cup olive oil 1 garlic clove 1/4 tsp sea salt dash of pepper 1/2 cup water In a large bowl add shredded kale, tomatoes, black beans, roasted corn OR DELICATA, pickled onions, pumpkin seeds. Add sea salt, pepper and garlic powder. In a blender, blend together avocado, cilantro, greek yogurt, olive oil, garlic clove, salt, pepper and water. Add more water to get to creamy consistency. Set aside. Add 1/2 cup of avocado cilantro sauce on kale bowl. Massage with your hands to fully coat the greens and ingredients. Top with cotija cheese and mix together. Serve and enjoy! Roasted Radicchio and Squash Salad with Burrata Adapted from  Oak Town Spice Shop   These folks make spice blends and have great recipes. They don't tell you what exactly is in their spice blend but they mention coriander, fennel and orange zest. So we tried something like this and its wonderful! We sauteed the delicata and treviso with the spices in one skillet. Alternatively, you can coat the delicata and treviso with the spices and oil and then roast them. Spiced Oil 1 TBSP coriander powder 1/2 TBSP fennel seeds 1.5 TBSP fresh orange zest 2 Tsp salt 3 TBSP olive oil Dressing 1 shallot, minced 2 tablespoons red wine vinegar 1 teaspoon dijon mustard 1 TBSP Spiced Oil Salt to taste 6 tablespoons olive oil Salad: 2 delicata squash , halved lengthwise, seeds removed and sliced ½” thick half moons 1 head radicchio , outer leaves removed 3 TBSP spice blend oil   ¼ cup chopped toasted pecans 8 oz burrata 2 cups greens such as *massaged kale, spinach or arugula *massaging raw kale with oil, salt and lemon juice breaks down the fibers for easier digestion, alternatively saute it with a little water and oil, or rough chop it in the cuisine art with some oil, salt and lemon juice.  salt to taste Preheat a large skillet and add the spiced oil ingredients. Saute for a minute stirring frequently, remove 1 TBSP of the spiced heated oil and reserve for the dressing. Add the sliced delicata and stir well to coat the delicata. Cook until almost all the way soft. Cut radicchio in half lengthwise. Cut each half into 4-6 wedges. Add to the skillet and saute all until well cooked. While the vegetables are cooking, whisk together the dressing: combine the red wine vinegar, dijon mustard, shallots, and the remaining 1 TBSP of Spiced Oil. Toast the pecans in a small skillet over medium heat, stirring frequently, until the nuts are golden and roasty. Assemble the salad: Toss together the cooked squash, radicchio, fresh greens, pecans and most but not all of the dressing. Salt to taste. Slice the burrata into quarters. Plate each salad with a quarter of the burrata on top and drizzle extra dressing on top of the burrata. Serve with crusty bread. Calendar First Fall CSA Delivery November 6th Last Fall CSA Delivery November 27th ABOUT PICKING UP YOUR CSA Bring your own bag. Pick up at your pick up location and day (Wednesday or Friday) from 12-6pm. If you ordered an add-on, it will be packed in a separate labeled tote.    HOW TO PICK UP YOUR CSA #1: Sign-in! the golden rule Find & Sign-off your name on the sign-in sheet each week and please ONLY take the items listed next to your name. This vital step helps ensure everyone goes home happy, including our site hosts and farmers, week after week. #2: Locate your shares Shares are all the same for the Spring CSA. Shares are labeled as Small or Full for Summer CSA. Summer Salad Lover Add-on shares are in a large tote labeled "Salad Add-ons" (Summer only).    #3: Unpack your tote & stack the empties   Please bring your own reusable shopping bag to transport your items - we’ll pick the totes up next week for reuse! We can use them for multiple seasons, reducing waste one box at a time. USING THE WEEKLY SWAP BOX?  Swap boxes are green with flowers painted on them. Swap boxes are labeled and will stand out! If your pick up site has a swap box, please feel free to swap an item you may not want in your box with an item in the provided and specifically-labeled SWAP BOX. Please limit the swaps to one item for one item per week.   UNABLE TO FIND AN ITEM? (Please do not supplement it with something else!) Contact the farm directly before taking something else. The sooner you reach out the sooner your item may be located.   SOMEONE ELSE PICKING UP FOR YOU? (Please share all the details of how to pick up with them BEFORE they attempt to pick up -- BYO bag, take from the right size box, check off the right name). Friends and family picking up for others is the number one cause of pickup mistakes, and we thank you in advance for your consideration. CSA FAQS PAGE  Since our hands are often tied up with roots, soil or kids we keep this information on our  CSA FAQS web page .  VACATIONS Every CSA member can put their share on hold in trade for a $20 credit per week, up to two.   Login to your account   and select your vacation dates or  email us . Please request your vacation at least three days in advance to receive the credit. REDEEMING YOUR VACATION CREDIT Go to our  Online Store  to see what our availability is for add-ons this week  and to double check the value of your credit. You'll need to login to see your credit amount. In the 2022 season you will be able to use your vacation credits to purchase add-ons electronically. But as always you can also just email the farm. Thanks! NEWSLETTER ARCHIVE Your current season of newsletters and many of our newsletters back to 2012 are on our website   here .  Find recipes from previous seasons. Friday CSA members can go to this link on Wednesday and see what this week's CSA has to offer. ADDITIONAL QUESTIONS If you have additional questions, please contact the farm at 541-335-9756 on a week day (office hours are M/W 10-2pm) or email us at camas.swale.farm@gmail.com .   > Back to Our Recipe Archives

Recipes: Tahini Dressing, Greek-Style Spinach Feta & Polenta bake, Roasted Broccoli & Carrots, Honeynut Squash Soup Weekly Harvest Welcome to your November crop share! Thank you for supporting our farm, and for nourishing your self and your family with locally grown organic produce. Election times are difficult leaving a lot of people feeling anxious or even shock. Share what you don't use and spread love and nourishment. Thank you again for buying local and supporting local businesses and culture with your dollars and your hands and hearts. Remember that pick up is today, Wednesday, and deliveries go through November 27th. OAK LEAF LETTUCE -- 2 CT CHARD or SPINACH -   1 BU/0.5 LB CELERY --  1 CT ROMANESCO or BROCCOLI  -- ~  2 LB CARROTS, RAINBOW --  ~ 2 LB  Store in the fridge in a plastic bag with a napkin to absorb moisture. HONEYNUT SQUASH --  ~ 2.5 LB Lasts 1-2 months when stored at 50-60°F; shorter if kept at room temperature. SHALLOTS -- 1 LB Room temperature storage. Fall's cheerful chill hurts her hands. Her back creaks like a rusted hinge. But the older she gets, the more miraculous seeds-to-forest and bulb-to-lily become, not to mention soil's acceptance of a whole composted summer. Evolution ground out these tuned cycles of growth and return. Yearly, she sinks her intuitive hands into them and listens for instruction. A late poppy blinks. A hummingbird injects its needle into a sky-blue linen rosemary flower. The ash tree hangs orange berries for Halloween. Another day of tidying remnants, taking down perished tomato vines, tossing lettuce that's rocketed to seed.... - from the Old Gardener by Jack Tomkovick Honeynut Squash Soup From Zimmy's Nook  2 honeynut squash, 1 pound each, cut in half lengthwise, seeds removed 2 tablespoons olive oil 2 large cooking carrots rough chopped 3 stocks of celery rough chopped 3 shallots 1 small head of garlic 6 cups chicken stock homemade or use no salt added (reduced sodium) if store bought ½ teaspoon Harissa ¼ teaspoon freshly ground pepper Salt & pepper Suggested toppings Plain Greek yogurt or sour cream Pepita seeds Chili oil Crispy sage ¼ cup olive oil to fry the sage Baguette toasted with butter or crusty bread Preheat the oven to 425 ̊F. Brush olive oil on the cut sides of the squash and place cut-side down on a large parchment lined sheet pan. Lightly brush the outside of the squash with olive oil. Add the carrots, celery, and shallots to the sheet pan. Season with salt and pepper, add a splash of olive oil and toss to combine. Cut the top end off the garlic, drizzle with oil. Wrap in foil and place on the sheet pan. Roast for 45 minutes, or until the squash is soft and beginning to brown in spots. Halfway through, flip the carrots, shallots, and celery. While the veggies cook, fry the sage. Heat olive oil in an 8.5” skillet over medium-low heat. Add 5-6 sage leaves at a time and cook until crisp, 30 – 60 seconds. Using tongs, remove and place the sage on a paper towel. Sprinkle with salt. When cool enough to handle, scoop out the flesh of the squash into a 4-quart saucepan, add the carrots, celery, shallots, and squeeze the roasted garlic out of its skin into the pot (discard the skin). Pour in the stock, sprinkle in the harissa, and pepper. Bring to a boil, then lower the heat and simmer for 10-15 minutes. Using an immersion blender, purée the soup until smooth and silky. Alternatively, purée the hot soup in a blender in small batches at a time. Remove or loosen the lid of the blender, cover the lid with folded dishcloth and hold it when blending. Repeat with small batches until complete. Garnish with a dollop of yogurt, pepita seeds, chili oil, fried sage leaves. Serve with crusty bread or baguette toast. Roasted Broccoli & Carrots From Well Plated 6 medium carrots peeled (about 10 ounces) 1 large head broccoli cut into florets (about 3 cups florets) 1 ½ teaspoons  Italian seasoning ½ teaspoon  kosher salt ½ teaspoon  garlic powder ½ teaspoon onion powder ¼ teaspoon  black pepper 2 tablespoons  extra-virgin olive oil 3 tablespoons finely grated Parmesan cheese optional for serving Preheat the oven to 400 degrees F. Generously coat a large rimmed baking sheet with non-stick spray. If the carrots are thick, cut them in half lengthwise. Cut diagonally into 1 ½-inch thick slices, then place the carrots in the center of the baking sheet. Add the broccoli florets to the baking sheet with the carrots. In a small bowl, stir together the Italian seasoning, salt, pepper, garlic powder, and onion powder. Drizzle the vegetables with the oil, then sprinkle on the spice mix. Toss to coat the vegetables evenly, then spread them into an even layer. Place in the oven and roast for 20 minutes, until they are browned and tender, tossing once halfway through. Sprinkle with Parmesan. Enjoy hot. Greek-Style Spinach Feta Polenta Bake From Once Upon a Chef 3 tablespoons extra-virgin olive oil, divided 6 ounces baby spinach (about 6 packed cups) 5 large eggs ⅔ cup whole-milk plain Greek yogurt (low-fat works too) ¼ cup instant polenta 1 clove garlic, minced ½ teaspoon salt ¼ teaspoon freshly ground black pepper ½ cup crumbled feta cheese ½ cup finely grated pecorino Romano cheese 2 tablespoons chopped fresh dill Preheat the oven to 350°F and set an oven rack in the middle position. Grease a 1.5-qt baking dish (mine is an oval that measures about 9 x 7 inches) or 9-inch pie pan with 1 tablespoon of the oil. Heat the remaining 2 tablespoons of oil in a large nonstick skillet over medium-high heat. Add the spinach and cook, tossing frequently, until wilted, 4 to 5 minutes. Set aside. In a large bowl, combine the eggs, yogurt, polenta, garlic, salt and pepper; whisk until smooth. Add the feta, pecorino Romano, and dill, and whisk until evenly combined. Stir in the wilted spinach. Pour the mixture into the prepared baking dish or pie pan, and bake until just set and puffed, 20 to 25 minutes. Serve hot or at room temperature. Tahini Dressing From Love and Lemons ¼ cup smooth tahini 3 tablespoons water, plus more if needed 2 tablespoons fresh lemon juice 2 tablespoons extra-virgin olive oil 1 tablespoon maple syrup 1 teaspoon toasted sesame oil 1 small shallot or garlic clove, minced ¼ teaspoon sea salt In a small bowl, whisk together the tahini, water, lemon juice, olive oil, maple syrup, sesame oil, garlic, and salt until smooth. If the dressing is too thick, add more water, ½ tablespoon at a time, until it’s a drizzleable consistency. Calendar Last Fall CSA Delivery November 6th Last Fall CSA Delivery November 27th ABOUT PICKING UP YOUR CSA Bring your own bag. Pick up at your pick up location and day (Wednesday or Friday) from 12-6pm. If you ordered an add-on, it will be packed in a separate labeled tote.    HOW TO PICK UP YOUR CSA #1: Sign-in! the golden rule Find & Sign-off your name on the sign-in sheet each week and please ONLY take the items listed next to your name. This vital step helps ensure everyone goes home happy, including our site hosts and farmers, week after week. #2: Locate your shares Shares are all the same for the Spring CSA. Shares are labeled as Small or Full for Summer CSA. Summer Salad Lover Add-on shares are in a large tote labeled "Salad Add-ons" (Summer only).    #3: Unpack your tote & stack the empties   Please bring your own reusable shopping bag to transport your items - we’ll pick the totes up next week for reuse! We can use them for multiple seasons, reducing waste one box at a time. USING THE WEEKLY SWAP BOX?  Swap boxes are green with flowers painted on them. Swap boxes are labeled and will stand out! If your pick up site has a swap box, please feel free to swap an item you may not want in your box with an item in the provided and specifically-labeled SWAP BOX. Please limit the swaps to one item for one item per week.   UNABLE TO FIND AN ITEM? (Please do not supplement it with something else!) Contact the farm directly before taking something else. The sooner you reach out the sooner your item may be located.   SOMEONE ELSE PICKING UP FOR YOU? (Please share all the details of how to pick up with them BEFORE they attempt to pick up -- BYO bag, take from the right size box, check off the right name). Friends and family picking up for others is the number one cause of pickup mistakes, and we thank you in advance for your consideration. CSA FAQS PAGE  Since our hands are often tied up with roots, soil or kids we keep this information on our  CSA FAQS web page .  VACATIONS Every CSA member can put their share on hold in trade for a $20 credit per week, up to two.   Login to your account   and select your vacation dates or  email us . Please request your vacation at least three days in advance to receive the credit. REDEEMING YOUR VACATION CREDIT Go to our  Online Store  to see what our availability is for add-ons this week  and to double check the value of your credit. You'll need to login to see your credit amount. In the 2022 season you will be able to use your vacation credits to purchase add-ons electronically. But as always you can also just email the farm. Thanks! NEWSLETTER ARCHIVE Your current season of newsletters and many of our newsletters back to 2012 are on our website   here .  Find recipes from previous seasons. Friday CSA members can go to this link on Wednesday and see what this week's CSA has to offer. ADDITIONAL QUESTIONS If you have additional questions, please contact the farm at 541-335-9756 on a week day (office hours are M/W 10-2pm) or email us at camas.swale.farm@gmail.com .  > Back to Our Recipe Archive s

Recipes: Bittersweet Roasted Radicchio with Ricotta & Dates, Kabocha Gluten-Free Cornbread Please send your reflections on the season via our season-end survey . Its a few quick questions, we'd love to hear from you. Weekly Harvest Week 26: Oct 30th & Nov 1 KABOCHA SQUASH --   1  CT POTATOES --  2LB (small) - 2.5 LB  (full)  ROMANESCO, BROCCOLI OR CAULIFLOWER -- 1 CT  GOLDEN OR RED BEETS --  1 BU Beets will go well with radicchio and/or kale. So good quick pickled for sandwiches and salads! They also hold their color so well in roasts. And don't forget the greens-- saute or blanch them and add them to a soup or stir fry. RADICCHIO , Castelfranco - 1 CT Check out 16 ways to use radicchio at Food52. We love mixing radicchio with salad and sautéing it with balsamic and/or orange zest. See recipe below. KALE --  1 BU ** GREEN for fulls, PURPLE for smalls CILANTRO --  1 BU Fulls only  RADISH, BULK -- 1/2 LB  Salad Lovers Add-On : SALAD MIX EGG Add-On :  Done for the season STAFF SPOTLIGHT Meet Jenna! Where are you from, Jenna? Sugar Grove, Ohio How long have you been farming? (At Camas Swale and in total) Five years farming, just this season at Camas Swale Why did you want to work on a farm/ What do you love about farming? I see it as a political statement: I like to know where my food is coming from as well as what we serve to others. I like harvesting fresh food and being in tune with the seasons. What is your favorite crop to harvest and why? Cucumbers, because it’s fun to work your way up the whole vine.  What are some delicious things you’ve been cooking lately with the farm produce? Gochujang-marinated eggplant and spicy butternut squash soup Which wildlife sightings do you love most on the farm? (plant, animal, or otherwise?) I like when we see extra girthy earthworms  What is your hidden talent/biggest hobby outside of farming? My biggest hobby is seeing live music.  If you were a vegetable, which one would you be and why? A heatless habanero- I’m a lot sweeter than I look. Bittersweet Roasted Radicchio With Ricotta & Dates Adapted rom Food 52 2 tablespoons balsamic vinegar 5 garlic cloves, smashed 1 teaspoon fresh lemon juice, plus lemon zest from 1/2 lemon, divided 1/2 cup plus 2 tablespoons extra-virgin olive oil, divided, plus more for drizzling 1 teaspoon salt and pepper, plus more to taste 1 pound  radicchio , cored and coarsely chopped 3/4 pound fresh ricotta 1/2 cup mint, dill, and/or parsley, for garnish 1/2 cup chopped, toasted walnuts, for garnish Preheat the broiler. In a large bowl, whisk together the vinegar, garlic, lemon juice, 1/2 cup oil, and 1/2 teaspoon each of salt and pepper. Put radicchio and dates in a baking dish (I use a 9- by 13-inch or an 8- by 8) and toss with remaining 2 tablespoons oil. Be sure to bury the dates a bit—you don't want them to burn under the heat of the broiler. Broil the radicchio 5 to 6 inches from the heat source, turning occasionally, 6 to 8 minutes (you're looking to char and brown the leaves). Monitor closely so the radicchio doesn't burn. Add the hot radicchio and dates to the bowl of the dressing and toss gently to coat. Cover the bowl and marinate, tossing occasionally, for at least an hour. Then remove the garlic cloves. Spread or dollop the ricotta over a serving platter. Season with lemon zest, salt, and pepper. Spoon the radicchio and its marinade over top. Sprinkle with torn mint, dill, and parsley; top with chopped toasted walnuts. Sprinkle with more lemon zest, salt, and pepper. Serve with bread! Kabocha Gluten-Free Cornbread From the Vegan Chef 1 cup brown rice flour 1 cup cornmeal 2 T. cornstarch or arrowroot 2 t. baking powder 2 t. baking soda 1/8 t. salt 1 cup Kabocha squash (or other winter squash), prebaked or steamed, and pureed cut in half, scoop out seeds, place the halves face down on an oiled baking sheet. Add water to the pan and roast at 400F for about 30 minutes. 1 cup apple juice, water, or non-dairy milk of choice 3 T. maple syrup 2 T. safflower oil Lightly oil (or spray with a light mist of oil) a 9-inch square baking pan and set aside. In a small bowl, sift together the brown rice flour, cornmeal, cornstarch, baking powder, and baking soda, and set aside. In a medium bowl, place the remaining ingredients, and whisk well to combine. Add the dry ingredients to the wet ingredients, and stir only until well blended with no visible lumps. Pour the batter into the greased baking pan, and bake at 400 degrees for 20-25 minutes or until golden brown on top and an inserted toothpick comes out clean. Allow to cool slightly before cutting into 9 pieces. Yield: One 9-inch square or 9 pieces Calendar Last Egg Delivery October 9th / October 11th Last Summer CSA Delivery October 30th / Nov 1 First Fall CSA Delivery November 6th ABOUT PICKING UP YOUR CSA Bring your own bag. Pick up at your pick up location and day (Wednesday or Friday) from 12-6pm. If you ordered an add-on, it will be packed in a separate labeled tote.    HOW TO PICK UP YOUR CSA #1: Sign-in! the golden rule Find & Sign-off your name on the sign-in sheet each week and please ONLY take the items listed next to your name. This vital step helps ensure everyone goes home happy, including our site hosts and farmers, week after week. #2: Locate your shares Shares are all the same for the Spring CSA. Shares are labeled as Small or Full for Summer CSA. Summer Salad Lover Add-on shares are in a large tote labeled "Salad Add-ons" (Summer only).    #3: Unpack your tote & stack the empties   Please bring your own reusable shopping bag to transport your items - we’ll pick the totes up next week for reuse! We can use them for multiple seasons, reducing waste one box at a time. USING THE WEEKLY SWAP BOX?  Swap boxes are green with flowers painted on them. Swap boxes are labeled and will stand out! If your pick up site has a swap box, please feel free to swap an item you may not want in your box with an item in the provided and specifically-labeled SWAP BOX. Please limit the swaps to one item for one item per week.   UNABLE TO FIND AN ITEM? (Please do not supplement it with something else!) Contact the farm directly before taking something else. The sooner you reach out the sooner your item may be located.   SOMEONE ELSE PICKING UP FOR YOU? (Please share all the details of how to pick up with them BEFORE they attempt to pick up -- BYO bag, take from the right size box, check off the right name). Friends and family picking up for others is the number one cause of pickup mistakes, and we thank you in advance for your consideration. CSA FAQS PAGE  Since our hands are often tied up with roots, soil or kids we keep this information on our  CSA FAQS web page .  VACATIONS Every CSA member can put their share on hold in trade for a $20 credit per week, up to two.   Login to your account   and select your vacation dates or  email us . Please request your vacation at least three days in advance to receive the credit. REDEEMING YOUR VACATION CREDIT Go to our  Online Store  to see what our availability is for add-ons this week  and to double check the value of your credit. You'll need to login to see your credit amount. In the 2022 season you will be able to use your vacation credits to purchase add-ons electronically. But as always you can also just email the farm. Thanks! NEWSLETTER ARCHIVE Your current season of newsletters and many of our newsletters back to 2012 are on our website   here .  Find recipes from previous seasons. Friday CSA members can go to this link on Wednesday and see what this week's CSA has to offer. ADDITIONAL QUESTIONS If you have additional questions, please contact the farm at 541-335-9756 on a week day (office hours are M/W 10-2pm) or email us at camas.swale.farm@gmail.com .  > Back to Our Recipe Archive s

Recipes: Creamy Butternut Squash Mac & Cheese Dear CSA Member, Its bittersweet to be nearing the end of our main Crop Share season. We open sign up for returning members in late January, and you'll receive an email invite and a post card by mail. We look forward to hearing your reflections on the season via our season-end survey! Look for the link to it in next week's CSA. Did you sign up for a Fall/November Only Add-on? Check your account here to verify. An email will be sent early next week to all November Add-on recipients. If you haven't already, you can extend your Crop Share through November now:  Login to your account here to add November. Enjoy! Weekly Harvest Week 25 of 26: October 23th & 25th BUTTERNUT SQUASH --  1  CT SALAD TURNIPS -- 1 BU ITALIAN or GREEN BELL PEPPERS -- 2 CT CAULIFLOWER -- ~  1.5 - 2.5 lb (small), ~ 2.5 - 4 lbs (full) SERRANOS --  2 CT  FULLS: BOK CHOY  --  1 BU SMALLS:  CILANTRO --  1 BU BONUS #2 GRADE DESIREE POTATOES --  1.5 LB (small) , 2 LB (full)  These taters have some blemishes but are still wonderful in flavor, they are what we farmers typically eat all season.  Salad Lovers Add-On : Salad Mix  Egg Add-On :  Done for the season Staff Spotlight Meet Libby! Where are you from? I was born in the Midwest but grew up in Oregon for most of my childhood.  How long have you been farming (at CSF & in total) This is my second year at Camas Swale and overall.  Why did you want to work on a farm/ What do you love about farming? I really love working with organic produce and participating in organic and local food systems. I also love being outside and doing hands-on projects. What is your favorite crop to harvest and why? Salad mix, because I’ve done it so many times that I feel really efficient at it. What are some delicious things you’ve been cooking lately with the farm produce? I did grilled cauliflower steaks with a parsley and cilantro sauce called chermoula. I’ve been doing a lot of roasted potatoes as well. Which wildlife sightings do you love most on the farm? (plant, animal, or otherwise) Bird’s nests in the fields. (Also shoutout to Buttercup the dog) What is your hidden talent/biggest hobby outside of farming? Quilting. If you were a vegetable, which one would you be and why? A potato- I’m reliable and I try to adapt to different situations. Creamy Butternut Squash Mac and Cheese  From Sallys Baking Addiction 4 cups (about 560g) peeled and cubed  butternut squash  (about 1 large or 2 small squash, or 1 lb 4 oz) 1 and 1/4 cups (300ml) vegetable broth or chicken broth (low sodium is fine) 1 and 1/4 cups (300ml) milk 3 cloves garlic, minced 1 pound (454g) uncooked small/medium pasta shells (or any shape/variety) 1–2 cups (70–140g) roughly chopped  kale , stems discarded (optional) (from last week?) 1/3 cup (80g) plain Greek yogurt 1 teaspoon salt 1/2 teaspoon freshly ground black pepper small pinch ground nutmeg 2 cups (225g) shredded cheese (I like Gruyère or sharp white cheddar) optional topping: 1/3 cup (30g) breadcrumbs optional topping: fresh thyme leaves and/or extra freshly ground black pepper Combine the squash, broth, milk, and garlic in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low and allow to simmer for 20 minutes.  (Feel free to start the pasta, next step, during this time.)  You want the squash very tender after simmering, so pierce it with a fork to make sure it’s quite soft. Set aside. Preheat oven to   375°F (191°C). Boil enough water for your pasta (check the package directions). Cook the pasta just until al dente, or when the pasta is still a little firm. Add the kale, if using, and boil for another 1-2 minutes. (If you aren’t using kale, boil the pasta 1-2 minutes past al dente.) Drain the pasta and kale. Set aside. Pour the warm butternut squash mixture (squash + all the liquid) into a blender or food processor. Add the yogurt, salt, pepper, and nutmeg. Secure the lid and blend until smooth. Pour into a very large bowl and stir in the cheese until combined. It’s ok if the cheese does not fully melt. Taste the sauce, if you’d like more salt/pepper/nutmeg, add more. Add the pasta and kale to the sauce and stir until combined. It may seem like a lot of liquid, but the pasta will soak it up. Pour everything into an ungreased 9×13-inch baking pan, 12-inch oven safe skillet, or any 3 to 4 quart baking dish. Top with breadcrumbs and an extra sprinkle of cheese, if desired. Bake, covered with aluminum foil, for 20 minutes. Remove aluminum foil and bake for another 5 minutes, or until bubbly on the sides. Remove from the oven and serve with an extra sprinkle of cheese and/or a sprinkle of fresh thyme leaves and/or freshly ground black pepper on top. Cover and store leftovers in the refrigerator for 5 days. Calendar Last Egg Delivery October 9th / October 11th Last Summer CSA Delivery October 30th / Nov 1 First Fall CSA Delivery November 6th Four deliveries during the month of November, up to Thanksgiving. Fall CSA boxes include autumn favorites, longer storing roots, alliums, pie-friendly squash, along with leafy greens and salad mix for the holiday. Email the farm to add a Fall Share! WHAT ARE YOU COOKING THIS WEEK? Email meal photos and feedback anytime to camasswalefarmcsa@gmail.com .   ABOUT PICKING UP YOUR CSA Bring your own bag. Pick up at your pick up location and day (Wednesday or Friday) from 12-6pm. If you ordered an add-on, it will be packed in a separate labeled tote.    HOW TO PICK UP YOUR CSA #1: Sign-in! the golden rule Find & Sign-off your name on the sign-in sheet each week and please ONLY take the items listed next to your name. This vital step helps ensure everyone goes home happy, including our site hosts and farmers, week after week. #2: Locate your shares Shares are all the same for the Spring CSA. Shares are labeled as Small or Full for Summer CSA. Summer Salad Lover Add-on shares are in a large tote labeled "Salad Add-ons" (Summer only).    #3: Unpack your tote & stack the empties   Please bring your own reusable shopping bag to transport your items - we’ll pick the totes up next week for reuse! We can use them for multiple seasons, reducing waste one box at a time. USING THE WEEKLY SWAP BOX?  Swap boxes are green with flowers painted on them. Swap boxes are labeled and will stand out! If your pick up site has a swap box, please feel free to swap an item you may not want in your box with an item in the provided and specifically-labeled SWAP BOX. Please limit the swaps to one item for one item per week.   UNABLE TO FIND AN ITEM? (Please do not supplement it with something else!) Contact the farm directly before taking something else. The sooner you reach out the sooner your item may be located.   SOMEONE ELSE PICKING UP FOR YOU? (Please share all the details of how to pick up with them BEFORE they attempt to pick up -- BYO bag, take from the right size box, check off the right name). Friends and family picking up for others is the number one cause of pickup mistakes, and we thank you in advance for your consideration. CSA FAQS PAGE  Since our hands are often tied up with roots, soil or kids we keep this information on our  CSA FAQS web page .  VACATIONS Every CSA member can put their share on hold in trade for a $20 credit per week, up to two.   Login to your account   and select your vacation dates or  email us . Please request your vacation at least three days in advance to receive the credit. REDEEMING YOUR VACATION CREDIT Go to our  Online Store  to see what our availability is for add-ons this week  and to double check the value of your credit. You'll need to login to see your credit amount. In the 2022 season you will be able to use your vacation credits to purchase add-ons electronically. But as always you can also just email the farm. Thanks! NEWSLETTER ARCHIVE Your current season of newsletters and many of our newsletters back to 2012 are on our website   here .  Find recipes from previous seasons. Friday CSA members can go to this link on Wednesday and see what this week's CSA has to offer. ADDITIONAL QUESTIONS If you have additional questions, please contact the farm at 541-335-9756 on a week day (office hours are M/W 10-2pm) or email us at camas.swale.farm@gmail.com .  > Back to Our Recipe Archive s

Recipes: Chicken/Tofu Salad with Greek Yogurt, Delicata and Kale Coconut Curry Weekly Harvest Week 24 of 26: October 16th & 18th We are through the threshold of Summer into Fall. Cool air mixed with warm rays from a lower hanging sun hits the spot! Sometimes by Fall there’s a run-ragged vibe. It’s been a mild Summer in the Willamette Valley with ebbs and flows of hot -- cool –wet—dry, with reprieves from extremes when we needed it. Grateful for that. We reached year ten on the same farm site, so there’s a settling in feeling. There’ also a heck of a lot more maintenance this year! Two of the four tractors decided they needed a sabbatical with short notice :/ but they are all just about up and running again thanks to the Tractor Daddy, Cam with help from Jonah and Jason. The last of the peppers leave the field and tomato plants rest in the peace of the compost. The first of the Fall squashes, kales, carrots, and chicories head out to local grocers, restaurants and into the CSA ... Cover crop seed hits the soil, greenhouses are seeded with winter salad, and Fall harvest continues alongside maintenance catch up. We love this time of year and hope you do too. If you love Fall Crops, and haven't signed up for a November Share -- you have two more weeks left of your Crop Share. To sign up for four additional weeks simply email the farm at camasswalefarmcsa@gmail.com .  Enjoy! DELICATA SQUASH --   1  CT (small), 1-2 CT (full) PURPLE KALE --  1 BU RADISH -- 1 BU CELERY -- 1 CT CAULIFLOWER -- ~  1.25 LB (small), ~ 1.75 lbs (full) GARLIC, INCHELIUM --  2 CT  FULLS ONLY: CILANTRO--  1 BU Salad Lovers Add-On : Salad Mix  Egg Add-On :  Done for the season Chicken/Tofu Salad with Greek Yogurt Finely chop all the ingredients, or chop them in a cuisine art. If using a cuisine art, add the celery onion and carrots to the food processor first, then add all the other ingredients and pulse or chop until this is the consistency you wish for. 1 lb extra firm tofu, drained and pressed -OR- 1 lb cooked chicken (such as leftover rotisserie chicken) 1 cup finely chopped celery ½ cup finely chopped red or yellow onion (from last week) ¼ cup finely chopped carrots  ¼ cup chopped pecans ¼ cup chopped apples 6 Tbsp greek yogurt (such as Trader Joes Honey Greek Yogurt) 2 Tbsp  apple cider vinegar 1 Tbsp  maple syrup  (omit if the yogurt is sweetened) 2 teaspoons  olive oil ½ teaspoon  ground pepper ½ teaspoons  sea salt 1 tsp curry powder 4 Tbsp chopped fresh herbs -- parsley and/or dill -OR- 2 tsp dried Prep tofu or chicken:  Crumble tofu into small pieces in a medium to large size bowl. Combine ingredients:  Mix celery, onions and almonds with tofu or chicken. Make dressing:  In a separate bowl whisk together mayonnaise, apple cider vinegar, maple syrup, olive oil, pepper, salt, dill and turmeric. Toss fresh parsley and dill on top and give the mixture another stir to combine everything. Combine tofu + dressing:  Add dressing to the tofu mixture and stir well to combine. Serve:  Enjoy immediately on a sandwich or salad. Leftovers should last 3-5 days in the fridge. Delicata and Kale Coconut Curry From Alive and Well Nutrition 1.5 tbsp oil (avocado, coconut or olive oil) 1 small yellow or sweet onion, diced   2 large cloves garlic , minced or grated 1/2 inch knob fresh ginger, minced or grated Spices: curry powder, chili powder, garlic powder, cinnamon Salt and Pepper to taste 1 delicata squash (to prepare: cut squash in half horizontally, then cut in half again length wise. Scoop out seeds with a spoon, then place flat side down on the cutting board and slice into thin half moons) 1-2 carrots thinly sliced 1 can coconut milk (full fat coconut milk delivers the best flavor but go for lite coconut milk if you’re working on lowering cholesterol) 1 can chickpeas, rinsed and drained  2-3 cups greens, well chopped (I think kale, spinach, or Swiss chard work best) Optional but encouraged toppings: fresh mint, chili flakes, lime juice, dollop of plain yogurt Add oil to a pot over medium heat. (They use a stockpot for this, but a large saucepan should work too.) Once oil is heated, add the onions, garlic, ginger, spices, salt and pepper to the pot, stir to mix.  Sauté this mixture until the onions are translucent, about 5-7 minutes. Next, add the delicata squash to the pot. Stir occasionally, allowing the squash to start to soften, about 5-10 minutes. Next, add the coconut milk and chickpeas to the pot. Stir occasionally to prevent the coconut milk from forming a film on the surface. Otherwise, let it do its thing! It’s a-ok if there are bubbles forming on top — this means the veggies are cooking through. Now is a good time to taste the mixture and add more of any spices you’d like. Once you’ve mixed in more spices, let the mixture cook for about 25 minutes, or until the squash is tender and coconut milk has thickened. If you’re using heartier greens like kale or Swiss chard, add them to the pot about halfway through the 25 minutes. Stir the mixture occasionally. (If using softer greens like spinach, stir them into the curry at the very end, about 2 minutes before removing from the heat.) While the curry is cooking, prepare your grain in another pot according to instructions. To serve, ladle curry over grains in a bowl and add your preferred toppings. Chili flakes, a squeeze of fresh lime juice, a dollop of creamy yogurt to cool things down, and/or some fresh mint if you happen to have it around. Calendar Last Egg Delivery October 9th / October 11th Last Summer CSA Delivery October 30th / Nov 1 First Fall CSA Delivery November 6th Four deliveries during the month of November, up to Thanksgiving. Fall CSA boxes include autumn favorites, longer storing roots, alliums, pie-friendly squash, along with leafy greens and salad mix for the holiday. Email the farm to add a Fall Share! ____  WHAT ARE YOU COOKING THIS WEEK? Email meal photos and feedback anytime to camasswalefarmcsa@gmail.com .  ____  ABOUT PICKING UP YOUR CSA Bring your own bag. Pick up at your pick up location and day (Wednesday or Friday) from 12-6pm. If you ordered an add-on, it will be packed in a separate labeled tote.    HOW TO PICK UP YOUR CSA #1: Sign-in! the golden rule Find & Sign-off your name on the sign-in sheet each week and please ONLY take the items listed next to your name. This vital step helps ensure everyone goes home happy, including our site hosts and farmers, week after week. #2: Locate your shares Shares are all the same for the Spring CSA. Shares are labeled as Small or Full for Summer CSA. Summer Salad Lover Add-on shares are in a large tote labeled "Salad Add-ons" (Summer only).    #3: Unpack your tote & stack the empties   Please bring your own reusable shopping bag to transport your items - we’ll pick the totes up next week for reuse! We can use them for multiple seasons, reducing waste one box at a time. USING THE WEEKLY SWAP BOX?  Swap boxes are green with flowers painted on them. Swap boxes are labeled and will stand out! If your pick up site has a swap box, please feel free to swap an item you may not want in your box with an item in the provided and specifically-labeled SWAP BOX. Please limit the swaps to one item for one item per week.   UNABLE TO FIND AN ITEM? (Please do not supplement it with something else!) Contact the farm directly before taking something else. The sooner you reach out the sooner your item may be located.   SOMEONE ELSE PICKING UP FOR YOU? (Please share all the details of how to pick up with them BEFORE they attempt to pick up -- BYO bag, take from the right size box, check off the right name). Friends and family picking up for others is the number one cause of pickup mistakes, and we thank you in advance for your consideration. CSA FAQS PAGE  Since our hands are often tied up with roots, soil or kids we keep this information on our  CSA FAQS web page .  VACATIONS Every CSA member can put their share on hold in trade for a $20 credit per week, up to two.   Login to your account   and select your vacation dates or  email us . Please request your vacation at least three days in advance to receive the credit. REDEEMING YOUR VACATION CREDIT Go to our  Online Store  to see what our availability is for add-ons this week  and to double check the value of your credit. You'll need to login to see your credit amount. In the 2022 season you will be able to use your vacation credits to purchase add-ons electronically. But as always you can also just email the farm. Thanks! NEWSLETTER ARCHIVE Your current season of newsletters and many of our newsletters back to 2012 are on our website   here .  Find recipes from previous seasons. Friday CSA members can go to this link on Wednesday and see what this week's CSA has to offer. ADDITIONAL QUESTIONS If you have additional questions, please contact the farm at 541-335-9756 on a week day (office hours are M/W 10-2pm) or email us at camas.swale.farm@gmail.com .  > Back to Our Recipe Archive s

Recipes: Blistered Shishitos with Dip, Creamed Spinach on Mashed Potatoes, Honeycrisp Apple Frisee and Kale Salad, Oven Fried Green Tomatoes with Almond Flour Weekly Harvest October 2nd & 4th Chicory, frisee --  1 ct This is a salad green but can also be enjoyed warm! Heres a recipe to a lemony frisee salad . Sweet peppers, red and green shishitos  --1 pt A favorite for blistering and dipping whole. See recipe below. Italian kale --  1 bu Green and/or red tomatoes -OR- Red/Orange Roulette SWEET Habaneros -- 1 lb Green tomatoes aren't just good for frying, they are pickled, used for green salsa, and baked with chicken and olives to name a few. In our house we dice them and add them to morning egg (or tofu) scrambles. Spinach -- 1/2 lb   Potatoes -- 1.5 lb (small) - 2 lbs (full) FULLS ONLY Purple CAULIFLOWER --  1 - 2 ct  To preserve the purple color, eat fresh or roast the cauliflower. Par boiling will result in a loss of pigment and the purple turns to a shade of grey. It's still delicious! Salad Lovers Add-On : Salad Mix Egg Add-On : 1 Dozen Eggs Where are you from, Ashlyn? Casper, Wyoming How long have you been farming (at CSF & in total)? I started in May at Camas Swale Farm. I’ve been farming since 2020 in the cannabis industry. Why did you want to work on a farm/ What do you love about farming? I really had a passion for gardening and I really enjoyed working in the cannabis industry but I wanted to broaden my horizons. I also had a friend who had a connection with Camas Swale- I found out through them that the people here are really cool. I love getting to be outside and move around a lot. I love getting to look at all of the beautiful parts of the farm all day. What is your favorite crop to harvest and why? I had the most fun when we did the last pick of melons and we were tossing them to each other. What are some delicious things you’ve been cooking lately with the farm produce? Lots of salsas! I’ve been making potato and squash soups too.   Which wildlife sightings do you love most on the farm? (plant, animal, or otherwise? I actually like seeing all of the worms in the dirt. What is your hidden talent/biggest hobby outside of farming? Coaching rugby at the University of Oregon. If you were a vegetable, which one would you be and why? Peppers! Sometimes I’m sweet and sometimes I’m spicy. Where are you from Carolin?  Eugene, Oregon How long have you been farming (at CSF & in total) Since the beginning of August. Why did you want to work on a farm/ What do you love about farming? I wanted more experience on a larger farm and not just my home garden, and because I want to do this as a living in the future, so I wanted to get out and apply myself. I really enjoy being outside all day, doing physical labor, having my hands in the soil, and working with people. What is your favorite crop to harvest and why? Leeks and broccoli- I like the machete action of chopping them. What are some delicious things you’ve been cooking lately with the farm produce? Stuffed peppers and vegetable stir fries. Which wildlife sightings do you love most on the farm? (plant, animal, or otherwise? The little bunnies and the dragonflies. What is your hidden talent/biggest hobby outside of farming? Crafting jewelry with string. If you were a vegetable, which one would you be and why? Chioggia beet. Oven Fried Green Tomatoes with Almond Flour Adapted from the Buttered Home If you only have a few of these to bake/fry-- consider using the oven heat to roast cauliflower (full share holders) or to roast the shishitos. Toss these other vegetables with oil and salt and place on a separate baking sheet to maximize the oven heat. 3-4 medium green tomatoes sliced ½ cup almond milk 1 egg ½ cup almond flour ½ teaspoon garlic powder ½ teaspoon smoked paprika ¼ teaspoon cayenne pepper ½ teaspoon pink salt 1 to 2 tablespoons of grated parmesan cheese Preheat oven to 425 degrees. Fit a sheet pan with a small amount of cooking spray or parchment paper. Mix almond milk and egg, whipping until combined in a small bowl. Slice tomatoes to about ¼ inch thick.  Place tomato slices in egg mixture and remove with a fork. Dredge in dry mixture and set aside on the prepared sheet pan until all are battered. Sprinkle with half of the parmesan cheese and bake for about 10-15 minutes until brown. Carefully remove from oven and turn tomatoes over and sprinkle with the remainder of the parmesan cheese. Return to oven and bake for another 5-10 minutes until done. Honeycrisp Apple, Frisee and Kale Salad with candied pecans and cider vinaigrette From Cook Bake Nourish This honeycrisp apple, frisee and kale salad is refreshingly sweet and perfectly crunchy. It is prepared with thinly sliced fresh apples, candied pecans, tossed with mildly bitter greens and a spiced apple cider vinaigrette.  FOR THE SALAD 1 large head of frisee or about 4 cups, chopped into bite size pieces 4 cups baby kale, or baby arugula 1 cup candied pecans 1 large honeycrisp apple, sliced into matchsticks 2 Tablespoons fresh lemon juice FOR THE VINAIGRETTE ¼ cup apple cider vinegar ½ tsp dijon mustard ½ tsp honey ¼ tsp cinnamon ¼ tsp black pepper 1/3 cup extra virgin olive oil 1. For the dressing: whisk all the dressing ingredients together except the olive oil and whisk until combined. Slowly drizzle in the oil and continue to whisk until the vinaigrette is well emulsified and blended. (This recipe makes about 1 cup of dressing, so you will most likely have about half the dressing left over which you can store in the fridge.) 2. For the salad: Cut your apple into matchsticks. Simple how to video here. Once they are cut toss them in lemon juice which will keep them from browning. Add the frisee, baby kale, ¾ of the candied pecans and about half of the matchstick-sliced apples to a medium bowl and drizzle lightly with some of the spiced cider vinaigrette and toss well to the salad is dressed. Then add equal portions of the salad to bowls, plates or onto a serving platter. Now you can top each salad with equal portions of the remaining matchstick-sliced apples, garnish with the remaining candied pecans and give a generous drizzle of the vinaigrette over top. Creamed Spinach on Mashed Potatoes We love mashed potatoes with creamed greens (spinach, kale and/or chard). If you are lucky and have chanterelle or other mushrooms, saute them up and add them as a topping. Sauteed tempeh or ground beef are also great additions to the creamed spinach.  Spinach 1 bunch of kale, stem removed, chopped 1/4 lb fresh spinach 6 tbsp of butter 1 cup half-and-half 2 garlic cloves, minced 1/2 small yellow onion, finally chopped 1/3 cup grated parmesan cheese nutmeg salt and pepper to taste Bring a medium pot of water to boil. Add kale and let boil for 5 minutes. strain. In a heavy bottomed, large sauté pan melt 6 tablespoons of butter. once butter starts to foam, add onion and garlic. sauté for 5 minutes until translucent. Add heavy cream, bring to a simmer and simmer on low for 10 minutes, until cream has thickened Add parmesan cheese. stir until well incorporated Add fresh spinach to cream mixture. stir often until spinach is wilted Add kale. season with salt, pepper & a pinch of nutmeg. Stir until all greens are covered in cream Potatoes 2 lb potatoes, peeled and cut into 1” cubes   3/4 tbsp salt (for cooking) 3 tbsp unsalted butter, chopped 1/3 cup milk, preferably warmed 1/3 tsp salt Place in a large pot with 1 tbsp salt. Add water so it’s 10cm / 4” above potatoes. Bring to a boil over high heat then reduce heat so it’s simmering rapidly. Cook 15 minutes or until potatoes are very soft (jab with fork to test, they should fall apart). Drain well, return into pot. Leave for 1 minute, shaking pot every now and then, to encourage evaporation of water. Add flavorings then mash well, using milk to make it looser if desired. Transfer to serving bowl, make pretty swirls across the top and drizzle over butter. Sprinkle with chives then serve! SERVING Plate up a serving of mashed potatoes and top with creamed spinach and kale. Blistered Shishitos with Dip 1 pint Shishito Peppers  1 Tbsp neutral oil (olive, avocado, vegetable) Flaky finishing salt 1/2 cup sour cream or vegan mayo 1 Tbsp water 2 tsp lime juice 1/8 tsp kosher salt 1/2 tsp chili powder 1 tsp smoked paprika 1/4 tsp of ground chipotle chili powder  Wash the peppers and dry them well with a paper towel. Make the sauce first while those are drying. In a small bowl, mix all ingredients from sour cream/mayo on down the list. Set aside. Heat oil in a cast iron skillet over medium heat. Place peppers in the skillet. Turning frequently over 10 minutes to get them coated in oil and blistered. Remove them and put in dish that is able to be covered. Serve immediately with dipping sauce. Calendar Last Egg Delivery October 9th / October 11th Last Summer CSA Delivery October 30th / Nov 1 First Fall CSA Delivery November 6th Four deliveries during the month of November, up to Thanksgiving. Fall CSA boxes include autumn favorites, longer storing roots, alliums, pie-friendly squash, along with leafy greens and salad mix for the holiday. Email the farm to add a Fall Share! ____  WHAT ARE YOU COOKING THIS WEEK? Email meal photos and feedback anytime to camasswalefarmcsa@gmail.com .  ____  ABOUT PICKING UP YOUR CSA Bring your own bag. Pick up at your pick up location and day (Wednesday or Friday) from 12-6pm. If you ordered an add-on, it will be packed in a separate labeled tote.    HOW TO PICK UP YOUR CSA #1: Sign-in! the golden rule Find & Sign-off your name on the sign-in sheet each week and please ONLY take the items listed next to your name. This vital step helps ensure everyone goes home happy, including our site hosts and farmers, week after week. #2: Locate your shares Shares are all the same for the Spring CSA. Shares are labeled as Small or Full for Summer CSA. Summer Salad Lover Add-on shares are in a large tote labeled "Salad Add-ons" (Summer only).    #3: Unpack your tote & stack the empties   Please bring your own reusable shopping bag to transport your items - we’ll pick the totes up next week for reuse! We can use them for multiple seasons, reducing waste one box at a time. USING THE WEEKLY SWAP BOX?  Swap boxes are green with flowers painted on them. Swap boxes are labeled and will stand out! If your pick up site has a swap box, please feel free to swap an item you may not want in your box with an item in the provided and specifically-labeled SWAP BOX. Please limit the swaps to one item for one item per week.   UNABLE TO FIND AN ITEM? (Please do not supplement it with something else!) Contact the farm directly before taking something else. The sooner you reach out the sooner your item may be located.   SOMEONE ELSE PICKING UP FOR YOU? (Please share all the details of how to pick up with them BEFORE they attempt to pick up -- BYO bag, take from the right size box, check off the right name). Friends and family picking up for others is the number one cause of pickup mistakes, and we thank you in advance for your consideration. CSA FAQS PAGE  Since our hands are often tied up with roots, soil or kids we keep this information on our  CSA FAQS web page .  VACATIONS Every CSA member can put their share on hold in trade for a $20 credit per week, up to two.   Login to your account   and select your vacation dates or  email us . Please request your vacation at least three days in advance to receive the credit. REDEEMING YOUR VACATION CREDIT Go to our  Online Store  to see what our availability is for add-ons this week  and to double check the value of your credit. You'll need to login to see your credit amount. In the 2022 season you will be able to use your vacation credits to purchase add-ons electronically. But as always you can also just email the farm. Thanks! NEWSLETTER ARCHIVE Your current season of newsletters and many of our newsletters back to 2012 are on our website   here .  Find recipes from previous seasons. Friday CSA members can go to this link on Wednesday and see what this week's CSA has to offer. ADDITIONAL QUESTIONS If you have additional questions, please contact the farm at 541-335-9756 on a week day (office hours are M/W 10-2pm) or email us at camas.swale.farm@gmail.com .  > Back to Our Recipe Archive s

Recipe: Ricotta Potato Cakes with Apple Sauce, Fennel Vinaigrette

Recipe: Crock Pot Cabbage Rolls, Zucchini Walnut Muffins Roasted Balsamic Radicchio

Recipe: Sweet Potato Coconut Curry Soup