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Recipes: Curry Kabocha Soup, Sheet Pan Potatoes and Broccoli WHAT'S IN MY BOX? Radishes 1 bu Broccoli 1 ct Rainbow chard - 1 bu Kabota squash - 1 ct Eggplant 2 smaller (small) or 1 larger (fulls) Yukon Gold Potatoes 1.5 lb (smalls) 2 lb (fulls) Sweet Bell Peppers (fulls) 2 ct Heirloom tomatoes (fulls) 2 ct Red Italian Peppers (smalls) 2 ct Roma tomatoes (smalls) 2 ct Free #2 Red Onion - 1 - 2 ct About 10% of the red onions are #2s and we've added them in as a bonus crop this week. They are sensitive to moisture, but we wanted to get them to you before they are gone! More #1 onions to come… Salad Lover's Add-On - salad mix Egg Add-On if you ordered eggs pick them up in the egg add-on box at your pick up site this week! HOW TO ORDER ADD-ONs: The CSA store is open for add-ons. You can use a debit card or your Farmigo credits https://csa.farmigo.com/store/camasswalefarmcsa . Please order 3 days before the desired delivery day. One-pot Curry Kabocha Soup from the Natural Nurturer 1 medium kabocha squash , about 3 pounds 1 Tablespoon avocado oil, or vegetable or coconut oil 1 medium onion, chopped 1 large carrot, diced small 3 cloves garlic, minced ¼ teaspoon ground ginger ¼ teaspoon cumin ¼ teaspoon coriander ¼ teaspoon turmeric ¼ teaspoon black pepper ½ teaspoon paprika 1 teaspoon salt pinch cayenne pepper, or to taste 2 cups vegetable broth 14 ounces canned coconut milk, full-fat suggested Chopped fresh cilantro, for garnish, optional Use a knife to cut the stem end off the squash. Cut it in half and then scoop out the seeds with a spoon. Cut the squash into wedges, cut the skin off, and then dice the squash into ½-inch pieces. You should have about 6 cups of diced squash. TIP: To make the squash easier to cut through, you can cook it in the microwave for 4 minutes to soften the skin. Heat the oil in a large soup pot or Dutch over medium-high heat. Add the onion and cook, stirring occasionally, until golden brown, 3 to 4 minutes. Turn the heat down to medium then stir in the carrot and garlic. Cook for a minute. Stir in the spices, salt, and diced squash. Cook for another minute to let all the flavors combine. Add the broth and coconut milk. Stir, then cover the pot. Bring the pot up to a simmer and cook until the squash is very tender. It should easily mash when you push it up against the side of the pot. This takes about 12-15 minutes. Once the squash is soft, puree the soup with an immersion blender or in a regular blender in batches. You can leave some small pieces of squash throughout the soup or blend it until it’s completely smooth, depending on your preference. Taste the soup and add more salt and pepper as needed. Ladle the soup into bowls then garnish the top with a pinch of fresh cilantro. Allow leftovers to cool and store in an air-tight container in the fridge for up to 5 days or in your freezer for up to 3 months. Sheet Pan Potatoes and Broccoli 1 pound Yukon Gold potatoes cut into 1-inch pieces 4 tablespoons olive oil divided Kosher salt and freshly ground black pepper to taste 1/2 cup grated Parmesan cheese plus more for serving (optional) 1 pound broccoli cut into florets of similar size 1 bunch radishes (optional)-- these are also great roasted 2 cloves garlic minced 1 tablespoon fresh lemon juice from about 1/2 a lemon Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper. Place potatoes in a large bowl and drizzle with 2 tablespoons of the olive oil and season to taste with salt and pepper; toss to coat. Spread in an even layer over half of the prepared baking sheet. Bake 25 minutes, stirring once halfway through. Meanwhile, in a large bowl toss together broccoli florets, minced garlic, remaining 2 tablespoons of olive oil and lemon juice until coated. Season with salt and pepper and toss again. When potatoes have roasted for 25 minutes, remove from oven and stir. Spread the seasoned broccoli florets in an even layer on the other half of the baking sheet. Bake 15 minutes. Remove from oven; sprinkle Parmesan cheese evenly over all; bake 10 minutes more, or until potatoes and broccoli have crispy edges. Gently stir to combine broccoli and potatoes and transfer to serving bowl; sprinkle with more parmesan. CSA Member Calendar First Summer CSA Delivery Wednesday May 14th /Friday 16th Farm Walk + Paint & Sip Sunday June 29th First Egg CSA Delivery Wednesday July 23rd / Friday 25th CSA Harvest Potluck and Party Saturday September 13th at 4pm First Fall CSA Delivery Wednesday November 5th 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 Boxes are labeled as Small or Full. Summer Salad Lover Add-on shares are in a large tote labeled "Salad Add-ons"    #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 availability 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 2025 season you can use your vacation credits to purchase add-ons electronically or apply the credit to a Fall Share. 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 email us at camasswalefarmcsa@gmail.com .  > Back to Our Recipe Archives

Recipes: Beet Salad with Goat Cheese, Enchanted Broccoli Forest Bake WHAT'S IN MY BOX? Scallions 1 smaller bu (smalls), 1 bunch (fulls) Broccoli 1 ct Red kale - 1 bu Delicata squash - 1 ct Eggplant 2-3 smaller (small) or 1-2 larger (fulls) Brown poblano peppers 2-4 ct These are sweeter and more complex than green. The flesh is not spicy but the seeds are. Red beets 1 - 1.25 lbs Red Italian Sweet Peppers 2-3 ct Cherry tomatoes 1/2 pint Free #2 Sweet Onion - 1 ct The sweet onions are #2s and we've added them in as a bonus crop this week. These are not storage onions and they are sensitive to moisture, but we wanted to get them to you before they are gone! More #1 onions to come… Salad Lover's Add-On - salad mix is back! Egg Add-On if you ordered eggs pick them up in the egg add-on box at your pick up site this week! HOW TO ORDER ADD-ONs: The CSA store is open for add-ons. You can use a debit card or your Farmigo credits https://csa.farmigo.com/store/camasswalefarmcsa . Please order 3 days before the desired delivery day. Beets with Goat Cheese and Pistachios Original Recipe from "Cook with Manali" HERE What we love about this salad is that the onions turn PINK... From the chef: Beetroot : For this recipe, you would need 3 large beets or 5-6 small beets. I like roasting the beets in the oven and then chopping them into small pieces for this recipe. Onion : slicing the onion (red, yellow or sweet) super thin (1/8 inch) is important here, it really makes a difference to the final flavor. I recommend using a mandoline slicer to get it thin. Or you can also use a knife if you have good chopping/slicing skills. Pistachios : I like using roasted pistachios for this though raw will also work. If you don’t like pistachios or don’t have them, you can use walnuts or pecans in place. Goat cheese : creamy goat cheese which you find in a block at grocery stores is what you need here. If you don’t have goat cheese, feta cheese can be substituted (though I really prefer goat cheese here). Red Wine Vinaigrette : it’s a simple vinaigrette made with olive oil, red wine vinegar, honey and Dijon mustard. You can replace the red wine vinegar with balsamic vinegar. Apple cider vinegar will also be okay. Honey can be replaced with maple syrup. 1- Pre-heat your oven to 425 F degrees. Wash and scrub the beets and then trim the top and bottom and cut each beet into 2 pieces. I used 6 medium size beets here. Place them on a baking sheet lined with parchment paper and drizzle olive oil on top. 2- Use your hands to coat the beets with the olive oil. Sprinkle some salt and pepper and place the beets on the baking tray with the cut side facing down and bake at 425 F degrees for 25 to 30 minutes or until you can insert a fork easily inside the beet. Time will vary depending on the size of the beets. Bigger beets will take more time. 3- Once done, let them cool and then peel the skin off. You can use a peeler or the skin can also be easily peeled by hands. 4- Once all the beets are peeled, chop them into small pieces (1/4 to 1/2 inch pieces). Set this aside. 5- To make the red wine vinaigrette (you should do this while the beets are in the oven), take a glass bowl/jar and to that add 2 tablespoons extra-virgin olive oil. 6- Then add 1/2 tablespoon honey. 7- And 1 tablespoon red wine vinegar and 1/2 to 1 teaspoon Dijon mustard. 8- Add salt and black pepper to taste and then use a wire whisk to mix it all together. 9- Slice a medium red onion into very thin slices (1/8 inch) using a mandoline slicer. You can also use a knife but mandoline slicer makes it much easier and also makes sure that all slices are equal. Transfer the sliced onions along with roasted beets into a large bowl. 10- Add the prepared red wine vinaigrette to it and mix everything using a spatula. 11- Now add the roasted pistachios (reserve 1 tablespoon for garnishing later) and mix. 12- To serve, transfer it to your serving bowl/platter, top with reserved pistachios and crumbled goat cheese. You can add as much goat cheese as you prefer/like. Serve it as an appetizer or as a side. Moosewood's Enchanted Broccoli Forest Bake 1 lb. fresh broccoli 1 Tablespoon butter 1 cup chopped onion 1 teaspoon salt 1 or 2 large cloves garlic 2 Tablespoons fresh lemon juice 6 cups cooked white or brown rice, slightly cooled black pepper and cayenne to taste 1 Tablespoon minced fresh lemon thyme 2 Tablespoons minced fresh dill 3 Tablespoons minced fresh mint 1/4 cup minced fresh parsley 1/2 cup toasted sunflower seeds or chopped almonds 1 packed cup grated cheddar or swiss cheese (we use gruyere) 3 Tablespoons melted butter Trim the tough bottoms from the broccoli stalks and reserve for another purpose (I save mine for soup stock.) Cut the tops into tallish “tree like” spears. Steam until just barely tender and brilliant green. Rinse under very cold running water. Place in a colander and set aside. Preheat oven to 325 degrees F. Lightly grease a 9 x 13 glass cake pan. Melt the butter in a deep, heavy Dutch oven. Saute the onion in the butter for 5 minutes. Add the garlic and lemon juice. Saute for 2 minutes. Add herbs. Mix well. Place the cooked rice in a large mixing bowl. Add the onion mixture and gently combine. Add the pepper/cayenne to taste. Gently mix in the cheese. Spread into prepared pan. Sprinkle with the sunflower seeds/nuts. Arrange the broccoli upright in the rice. Drizzle all with the melted butter. Cover loosely with foil. Bake for 15-20 minutes, or until just heated through. Enjoy as an entree or with baked salmon… it’s also lovely with chicken baked in parchment with dijon cream . CSA Member Calendar First Summer CSA Delivery Wednesday May 14th /Friday 16th Farm Walk + Paint & Sip Sunday June 29th First Egg CSA Delivery Wednesday July 23rd / Friday 25th CSA Harvest Potluck and Party Saturday September 13th at 4pm Art Project & Stone Soup on the Farm Date TBD, likely in October First Fall CSA Delivery Wednesday November 5th 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 Boxes are labeled as Small or Full. Summer Salad Lover Add-on shares are in a large tote labeled "Salad Add-ons"    #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 availability 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 2025 season you can use your vacation credits to purchase add-ons electronically or apply the credit to a Fall Share. 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 email us at camasswalefarmcsa@gmail.com .  > Back to Our Recipe Archives

Recipes: Beet Salad with Goat Cheese, Enchanted Broccoli Forest Bake WHAT'S IN MY BOX? Italian or Red Leaf Kale 1 bu Scallions (fulls only) 1 bu Broccoli 1 ct italian kale - 1 bu Delicata squash - 1 ct Eggplant 2-3 smaller (small) or 1-2 larger (fulls) Brown poblano peppers 3 -4 ct These are sweeter and more complex than green. The flesh is not spicy but the seeds are. Red beets 1.25 - 1.5 lbs Roma tomatoes 1.5 lb Free #2 Sweet Onion - 1 ct The sweet onions are #2s and we've added them in as a bonus crop this week. These are not storage onions and they are sensitive to moisture, but we wanted to get them to you before they are gone! More #1 onions to come… Salad Lover's Add-On - salad mix is back! Egg Add-On if you ordered eggs pick them up in the egg add-on box at your pick up site this week! HOW TO ORDER ADD-ONs: The CSA store is open for add-ons. You can use a debit card or your Farmigo credits https://csa.farmigo.com/store/camasswalefarmcsa . Please order 3 days before the desired delivery day. Beets with Goat Cheese and Pistachios Original Recipe from "Cook with Manali" HERE What we love about this salad is that the onions turn PINK... From the chef: Beetroot : For this recipe, you would need 3 large beets or 5-6 small beets. I like roasting the beets in the oven and then chopping them into small pieces for this recipe. Onion : slicing the onion (red, yellow or sweet) super thin (1/8 inch) is important here, it really makes a difference to the final flavor. I recommend using a mandoline slicer to get it thin. Or you can also use a knife if you have good chopping/slicing skills. Pistachios : I like using roasted pistachios for this though raw will also work. If you don’t like pistachios or don’t have them, you can use walnuts or pecans in place. Goat cheese : creamy goat cheese which you find in a block at grocery stores is what you need here. If you don’t have goat cheese, feta cheese can be substituted (though I really prefer goat cheese here). Red Wine Vinaigrette : it’s a simple vinaigrette made with olive oil, red wine vinegar, honey and Dijon mustard. You can replace the red wine vinegar with balsamic vinegar. Apple cider vinegar will also be okay. Honey can be replaced with maple syrup. 1- Pre-heat your oven to 425 F degrees. Wash and scrub the beets and then trim the top and bottom and cut each beet into 2 pieces. I used 6 medium size beets here. Place them on a baking sheet lined with parchment paper and drizzle olive oil on top. 2- Use your hands to coat the beets with the olive oil. Sprinkle some salt and pepper and place the beets on the baking tray with the cut side facing down and bake at 425 F degrees for 25 to 30 minutes or until you can insert a fork easily inside the beet. Time will vary depending on the size of the beets. Bigger beets will take more time. 3- Once done, let them cool and then peel the skin off. You can use a peeler or the skin can also be easily peeled by hands. 4- Once all the beets are peeled, chop them into small pieces (1/4 to 1/2 inch pieces). Set this aside. 5- To make the red wine vinaigrette (you should do this while the beets are in the oven), take a glass bowl/jar and to that add 2 tablespoons extra-virgin olive oil. 6- Then add 1/2 tablespoon honey. 7- And 1 tablespoon red wine vinegar and 1/2 to 1 teaspoon Dijon mustard. 8- Add salt and black pepper to taste and then use a wire whisk to mix it all together. 9- Slice a medium red onion into very thin slices (1/8 inch) using a mandoline slicer. You can also use a knife but mandoline slicer makes it much easier and also makes sure that all slices are equal. Transfer the sliced onions along with roasted beets into a large bowl. 10- Add the prepared red wine vinaigrette to it and mix everything using a spatula. 11- Now add the roasted pistachios (reserve 1 tablespoon for garnishing later) and mix. 12- To serve, transfer it to your serving bowl/platter, top with reserved pistachios and crumbled goat cheese. You can add as much goat cheese as you prefer/like. Serve it as an appetizer or as a side. Moosewood's Enchanted Broccoli Forest Bake 1 lb. fresh broccoli 1 Tablespoon butter 1 cup chopped onion 1 teaspoon salt 1 or 2 large cloves garlic 2 Tablespoons fresh lemon juice 6 cups cooked white or brown rice, slightly cooled black pepper and cayenne to taste 1 Tablespoon minced fresh lemon thyme 2 Tablespoons minced fresh dill 3 Tablespoons minced fresh mint 1/4 cup minced fresh parsley 1/2 cup toasted sunflower seeds or chopped almonds 1 packed cup grated cheddar or swiss cheese (we use gruyere) 3 Tablespoons melted butter Trim the tough bottoms from the broccoli stalks and reserve for another purpose (I save mine for soup stock.) Cut the tops into tallish “tree like” spears. Steam until just barely tender and brilliant green. Rinse under very cold running water. Place in a colander and set aside. Preheat oven to 325 degrees F. Lightly grease a 9 x 13 glass cake pan. Melt the butter in a deep, heavy Dutch oven. Saute the onion in the butter for 5 minutes. Add the garlic and lemon juice. Saute for 2 minutes. Add herbs. Mix well. Place the cooked rice in a large mixing bowl. Add the onion mixture and gently combine. Add the pepper/cayenne to taste. Gently mix in the cheese. Spread into prepared pan. Sprinkle with the sunflower seeds/nuts. Arrange the broccoli upright in the rice. Drizzle all with the melted butter. Cover loosely with foil. Bake for 15-20 minutes, or until just heated through. Enjoy as an entree or with baked salmon… it’s also lovely with chicken baked in parchment with dijon cream . CSA Member Calendar First Summer CSA Delivery Wednesday May 14th /Friday 16th Farm Walk + Paint & Sip Sunday June 29th First Egg CSA Delivery Wednesday July 23rd / Friday 25th CSA Harvest Potluck and Party Saturday September 13th at 4pm Art Project & Stone Soup on the Farm Date TBD, likely in October First Fall CSA Delivery Wednesday November 5th 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 Boxes are labeled as Small or Full. Summer Salad Lover Add-on shares are in a large tote labeled "Salad Add-ons"    #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 availability 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 2025 season you can use your vacation credits to purchase add-ons electronically or apply the credit to a Fall Share. 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 email us at camasswalefarmcsa@gmail.com .  > Back to Our Recipe Archives

Recipes: Potato Leek Soup, Eggplant and Broccoli Stir Fry WHAT'S IN MY BOX? romaine lettuce 1 ct leek - 1 ct italian kale - 1 bu heirloom tomatoes 3/4 lb smalls, 1 lbs fulls eggplant 2-3 smaller (small) or 1-2 larger (fulls) yellow Italian peppers 3 (small) -4 (full) ct potatoes 1.25 - 1.5 lbs orange carrots 1.5 lb Salad Lover's Add-On - salad mix is back! Egg Add-On if you ordered eggs pick them up in the egg add-on box at your pick up site this week! HOW TO ORDER ADD-ONs: The CSA store is open for add-ons. You can use a debit card or your Farmigo credits https://csa.farmigo.com/store/camasswalefarmcsa . Please order 3 days before the desired delivery day. Potato Leek Soup Non-dairy version recipe from Simply here . Dairy version from Moosewood Cafe here. Eggplant and Broccoli Stir Fry vegetable stir fry and rice: sesame oil garlic eggplant and broccoli cut into bite size pieces (carrots, collards, yellow peppers are also good for this dish) cooked rice sauce (a DIY general tso's): 1 tablespoon sesame oil 3 cloves garlic, minced 1 knob of ginger, grated ½ cup vegetable broth ½ cup gluten-free tamari or soy sauce ⅓ cup rice vinegar 3 Tablespoons sugar 2 tablespoons plain tomato paste or 1 tomato 2 tablespoons cornstarch, dissolved in 1-2 tablespoons of cold water (for a thinner sauce, use 1 tablespoon corn starch) Saute oil and garlic, add eggplant. Next add broccoli. If adding bok choy or collards, add those now. Once cooked add the sauce and corn starch and mix. Enjoy with rice and top with sesame seeds. CSA Member Calendar First Summer CSA Delivery Wednesday May 14th /Friday 16th Farm Walk + Paint & Sip Sunday June 29th First Egg CSA Delivery Wednesday July 23rd / Friday 25th CSA Harvest Potluck and Party Saturday September 13th at 4pm Art Project & Stone Soup on the Farm Date TBD, likely in October First Fall CSA Delivery Wednesday November 5th 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 Boxes are labeled as Small or Full. Summer Salad Lover Add-on shares are in a large tote labeled "Salad Add-ons"    #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 availability 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 2025 season you can use your vacation credits to purchase add-ons electronically or apply the credit to a Fall Share. 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 email us at camasswalefarmcsa@gmail.com .  > Back to Our Recipe Archives

Recipes: Collard wraps, Potato Leek Soup, Eggplant and Broccoli Stir Fry WHAT'S IN MY BOX? romaine lettuce 1 ct leek - 1 ct collards - 1 bu heirloom tomatoes 3/4 lb smalls, 1 lbs fulls eggplant 1 smaller (small) or 1 larger (fulls) yellow Italian peppers 3 (small) -4 (full) ct broccoli 1 ct medium (small), 1 ct medium to large (full) #2 BONUS soup carrots 1.5 lb These are fresh carrots that are oddly shaped, broken or blemished that we are adding to the shares for free. They are crunchy and tasty despite their unusual looks. We'll be back to normal #1 carrots for lunches and all the yumminess next week. Salad Lover's Add-On - salad mix is back! Egg Add-On if you ordered eggs pick them up in the egg add-on box at your pick up site this week! HOW TO ORDER ADD-ONs: The CSA store is open for add-ons. You can use a debit card or your Farmigo credits https://csa.farmigo.com/store/camasswalefarmcsa . Please order 3 days before the desired delivery day. Collard Wraps However you choose to make these, we recommend a very quick parboil of the leaves-- boil water in a large pot. Dunk one leaf at a time in the simmering water for 10-20 seconds. Stack par boiled leaves on a plate or paper towel until ready to wrap. Leaves will turn bright green and soften just enough to make folding the wrap easier. Link to a Tex-Mex wrap recipe from Delish (photo shown below) here . Link to coconut Curry Chicken Salad for alternate filling here (uses celery and green onions if you still have those from previous weeks, or use carrots for crunch instead) Potato Leek Soup Non-dairy version recipe from Simply here . Dairy version from Moosewood Cafe here. Eggplant and Broccoli Stir Fry vegetable stir fry and rice: sesame oil garlic eggplant and broccoli cut into bite size pieces (carrots, collards, yellow peppers are also good for this dish) cooked rice sauce (a DIY general tso's): 1 tablespoon sesame oil 3 cloves garlic, minced 1 knob of ginger, grated ½ cup vegetable broth ½ cup gluten-free tamari or soy sauce ⅓ cup rice vinegar 3 Tablespoons sugar 2 tablespoons plain tomato paste or 1 tomato 2 tablespoons cornstarch, dissolved in 1-2 tablespoons of cold water (for a thinner sauce, use 1 tablespoon corn starch) Saute oil and garlic, add eggplant. Next add broccoli. If adding bok choy or collards, add those now. Once cooked add the sauce and corn starch and mix. Enjoy with rice and top with sesame seeds. CSA Member Calendar First Summer CSA Delivery Wednesday May 14th /Friday 16th Farm Walk + Paint & Sip Sunday June 29th First Egg CSA Delivery Wednesday July 23rd / Friday 25th CSA Harvest Potluck and Party Saturday September 13th at 4pm Art Project & Stone Soup on the Farm Date TBD, likely in October First Fall CSA Delivery Wednesday November 5th 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 Boxes are labeled as Small or Full. Summer Salad Lover Add-on shares are in a large tote labeled "Salad Add-ons"    #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 availability 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 2025 season you can use your vacation credits to purchase add-ons electronically or apply the credit to a Fall Share. 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 email us at camasswalefarmcsa@gmail.com .  > Back to Our Recipe Archives

Recipes: Roasted Beets, Plum and Tomato Chutney, Stuffed Bell Peppers WHAT'S IN MY BOX? green butterhead 1 (small) 2 (full) head Chioggia "candy cane" beets 1.3 - 1.5 lb hierloom tomatoes 3/4 lb smalls, 1 lbs fulls tropeo onions 1 (small) -3 (full) ct scallions 1 bu sweet red bell peppers 2 (small) -3 (full) ct roulette peppers (a "heatless" habanero- MILD HEAT, seeds are spicy ) 4 (small) - 8 (full) ct jumbo carrots 1.5 lb (small), 2 lbs (full) Salad Lover's Add-On - salad mix is back! Egg Add-On if you ordered eggs pick them up in the egg add-on box at your pick up site this week! HOW TO ORDER ADD-ONs: The CSA store is open for add-ons. You can use a debit card or your Farmigo credits https://csa.farmigo.com/store/camasswalefarmcsa . Please order 3 days before the desired delivery day. THANK YOU for all the fun , food and community this weekend on the farm. We had an enlivening and nourishing evening. Winning dishes were for sweet— lemon sponge cake and blueberry pie and for savory — corn relish with sweet potatoes and feta bake, and polenta lasagne. Yum! Roasted Beets with Thyme 4-5 small to medium Beets Thyme sprigs or dried thyme Olive oil Salt Peppers Pre-heat oven to 400 F. Chop beets and spread them onto a 8x8 pan. Toss with olive oil, thyme, salt and peppers and bake for 30 minutes. Stir them half way through for even cooking. Plum and Tomato Chutney 3-4 Italian Plums 3-4 Roma Tomatoes or equivalent heirlooms 3-4 roulette peppers 1/2 tsp Fenugreek seeds 1 tsp coriander powder 1 tbsp curry powder 1/2 tsp Mustard seeds 1/4 cup diced onions 1 tsp salt ( or as required ) 1 tsp Oil + 1 tsp Oil 2 Tbsp apple cider vinegar Saute all spices except mustard seeds in oil, add onions and saute. Core and de-seed the peppers , plums and tomatoes and chop them. Add them to a blender or cuisineart and blend roughly. Add the tomato/plum/pepper mix to the sauteed spices and onions and simmer until most of the water has been cooked off. Towards the end, separately saute the mustard seeds in oil until they start to pop, and then mix them with the warm chutney. Mix in the apple cider vinegar. Taste, add more spices or vinegar if desired. Remove from heat, serve immediately or store in a mason jar in the fridge for a week or so. Enjoy with Indian food such as curried lentils and yogurt. Stuffed Bell Peppers 2-4 bell peppers -- tops cut off, seeds removed rice, cooked olive oil ground beef, pork, chicken, turkey or tempeh crumbles chopped onions, garlic, tomatoes salt, pepper, italian spices to taste shredded cheddar or Monterey jack cheese a little chicken or vegetable broth or water, as needed Pre-heat oven to 350 F Saute the crumbled meat or tempeh in olive oil, add vegetables and spices, mix and saute longer. As the meat and veggies and spices are cooking add a little broth to ensure it stays moist. Add some cheese to the mix. Fill the peppers with the mix. Evenly divide the filling among the peppers (about 3/4 cup filling per bell pepper). Arrange the peppers, cut-side up in a baking dish. Pour in enough water to just cover the bottom of the baking dish (1/2 to 3/4 cup). Cover the baking dish tightly with aluminum foil. Bake until the peppers are tender and the filling is heated through, about 35 minutes at 350 degrees. Uncover and divide the remaining cheese evenly over the peppers. Return to the oven and bake uncovered until the cheese is melted and browned, 8 to 10 minutes. Garnish with chopped fresh parsley leaves if desired. Enjoy immediately or refrigerate for later! Photo credit and recipe idea from the Kitchn, see the original recipe here. CSA Member Calendar First Summer CSA Delivery Wednesday May 14th /Friday 16th Farm Walk + Paint & Sip Sunday June 29th First Egg CSA Delivery Wednesday July 23rd / Friday 25th CSA Harvest Potluck and Party Saturday September 13th at 4pm Art Project & Stone Soup on the Farm Date TBD, likely in October First Fall CSA Delivery Wednesday November 5th 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 Boxes are labeled as Small or Full. Summer Salad Lover Add-on shares are in a large tote labeled "Salad Add-ons"    #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 availability 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 2025 season you can use your vacation credits to purchase add-ons electronically or apply the credit to a Fall Share. 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 email us at camasswalefarmcsa@gmail.com .  > Back to Our Recipe Archives

Recipes: Stuffed Bell Peppers, Escarole and Potato Skillet, Southwest Chopped Salad WHAT'S IN MY BOX? green butterhead 1 head Chioggia "candy cane" beets 1.3 - 1.5 lb tomatoes (slicers, roma or amish paste) 3/4 lb smalls, 1 lbs fulls tropeo onions 1-3 ct scallions 1 bu sweet red bell peppers 2-3 ct roulette peppers (a heatless habanero) 3- 5 ct plums 1/2 pint to 1 pint Salad Lover's Add-On - salad mix is back! Egg Add-On if you ordered eggs pick them up in the egg add-on box at your pick up site this week! HOW TO ORDER ADD-ONs: The CSA store is open for add-ons. You can use a debit card or your Farmigo credits https://csa.farmigo.com/store/camasswalefarmcsa . Please order 3 days before the desired delivery day. THANK YOU for all the fun , food and community this weekend on the farm. We had an enlivening and nourishing evening. Winning dishes were for sweet— lemon sponge cake and blueberry pie and for savory — corn relish with sweet potatoes and feta bake, and polenta lasagne. Yum! Roasted Beets with Thyme 4-5 small to medium Beets Thyme sprigs or dried thyme Olive oil Salt Peppers Pre-heat oven to 400 F. Chop beets and spread them onto a 8x8 pan. Toss with olive oil, thyme, salt and peppers and bake for 30 minutes. Stir them half way through for even cooking. Plum and Tomato Chutney 3-4 Italian Plums 3-4 Roma Tomatoes or equivalent heirlooms 3-4 roulette peppers 1/2 tsp Fenugreek seeds 1 tsp coriander powder 1 tbsp curry powder 1/2 tsp Mustard seeds 1/4 cup diced onions 1 tsp salt ( or as required ) 1 tsp Oil + 1 tsp Oil 2 Tbsp apple cider vinegar Saute all spices except mustard seeds in oil, add onions and saute. Core and de-seed the peppers , plums and tomatoes and chop them. Add them to a blender or cuisineart and blend roughly. Add the tomato/plum/pepper mix to the sauteed spices and onions and simmer until most of the water has been cooked off. Towards the end, separately saute the mustard seeds in oil until they start to pop, and then mix them with the warm chutney. Mix in the apple cider vinegar. Taste, add more spices or vinegar if desired. Remove from heat, serve immediately or store in a mason jar in the fridge for a week or so. Enjoy with Indian food such as curried lentils and yogurt. Stuffed Bell Peppers 2-4 bell peppers -- tops cut off, seeds removed rice, cooked olive oil ground beef, pork, chicken, turkey or tempeh crumbles chopped onions, garlic, tomatoes salt, pepper, italian spices to taste shredded cheddar or Monterey jack cheese a little chicken or vegetable broth or water, as needed Pre-heat oven to 350 F Saute the crumbled meat or tempeh in olive oil, add vegetables and spices, mix and saute longer. As the meat and veggies and spices are cooking add a little broth to ensure it stays moist. Add some cheese to the mix. Fill the peppers with the mix. Evenly divide the filling among the peppers (about 3/4 cup filling per bell pepper). Arrange the peppers, cut-side up in a baking dish. Pour in enough water to just cover the bottom of the baking dish (1/2 to 3/4 cup). Cover the baking dish tightly with aluminum foil. Bake until the peppers are tender and the filling is heated through, about 35 minutes at 350 degrees. Uncover and divide the remaining cheese evenly over the peppers. Return to the oven and bake uncovered until the cheese is melted and browned, 8 to 10 minutes. Garnish with chopped fresh parsley leaves if desired. Enjoy immediately or refrigerate for later! Photo credit and recipe idea from the Kitchn, see the original recipe here. CSA Member Calendar First Summer CSA Delivery Wednesday May 14th /Friday 16th Farm Walk + Paint & Sip Sunday June 29th First Egg CSA Delivery Wednesday July 23rd / Friday 25th CSA Harvest Potluck and Party Saturday September 13th at 4pm Art Project & Stone Soup on the Farm Date TBD, likely in October First Fall CSA Delivery Wednesday November 5th 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 Boxes are labeled as Small or Full. Summer Salad Lover Add-on shares are in a large tote labeled "Salad Add-ons"    #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 availability 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 2025 season you can use your vacation credits to purchase add-ons electronically or apply the credit to a Fall Share. 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 email us at camasswalefarmcsa@gmail.com .  > Back to Our Recipe Archives

Recipes: Stuffed Bell Peppers, Escarole and Potato Skillet, Southwest Chopped Salad WHAT'S IN MY BOX? escarole (the larger green head) 1 bu Escarole is a mild bitter and sweet chicory that is eaten fresh with fall salads or cooked. Italian Wedding Soup includes white beans and escarole. potatoes 1.5 lb tomatoes (slicers, roma or amish paste) 3/4 lb smalls, 1 lbs fulls garlic 2 ct red bell peppers 2-3 ct poblano peppers 2-3 ct little gem head lettuce 1 ct plums 1/2 pint to 1 pint serranos 2 ct Salad Lover's Add-On - salad mix is back! Egg Add-On , if you ordered eggs pick them up in the egg add-on box at your pick up site this week! HOW TO ORDER ADD-ONs: The CSA store is open for add-ons. You can use a debit card or your Farmigo credits https://csa.farmigo.com/store/camasswalefarmcsa . Please order 3 days before the desired delivery day. Dear CSA members We've been working hard through August, thank you for allowing us to do this work by supporting our local, organic, family farm. Have you managed to use your weekly crop share up? We are still elbow deep in tomatoes and peppers, we said goodbye to the last of the melons and are now welcoming the first of the winter squash! This weekend we celebrate the harvest including the hard and loving work of our incredible staff, the dedication of our customers, and the wonder of the soil , water, flora and fauna that make growing healthy food possible here in our Valley. Bring a sweet or savory dish to share and enter your dish in the Best Sweet or Best Savory category upon arrival for fun prizes. You may also want to bring a plate, fork and mug, and chairs or blankets. On-site are paper plates, cups, and forks, straw bales for seating, facilities, non-alcoholic drinks and a little beer. BYO other drinks if desired. Please park at Johnson Brothers Nursery right next door and walk through the hedge following the signs to our big red barn. Parking onsite is available if you need closer access. Rules to share with your children or your inner child before arrival Stay in view of your adult or, for older kids, communicate where you will be No playing in the parking lot or drive way. Take turns and be kind, especially to children younger than you. Do not climb on tractors other than for photos with an adult present Please walk in the isles not on the bed tops Its okay to pick crops like cherry tomatoes and plums if its okay with your adult Have fun! Please no dogs due to the proximity to Coburg rd, but everyone else in your family is welcome! See you soon, Camas Swale Farmers Amber, Jonah RSVP HERE Not pictured: Jonah, Pascale, Peter, Iris, Leaf RSVP HERE Stuffed Bell Peppers 2-4 bell peppers -- tops cut off, seeds removed rice, cooked olive oil ground beef, pork, chicken, turkey or tempeh crumbles chopped onions, garlic, tomatoes salt, pepper, italian spices to taste shredded cheddar or Monterey jack cheese a little chicken or vegetable broth or water, as needed Pre-heat oven to 350 F Saute the crumbled meat or tempeh in olive oil, add vegetables and spices, mix and saute longer. As the meat and veggies and spices are cooking add a little broth to ensure it stays moist. Add some cheese to the mix. Fill the peppers with the mix. Evenly divide the filling among the peppers (about 3/4 cup filling per bell pepper). Arrange the peppers, cut-side up in a baking dish. Pour in enough water to just cover the bottom of the baking dish (1/2 to 3/4 cup). Cover the baking dish tightly with aluminum foil. Bake until the peppers are tender and the filling is heated through, about 35 minutes at 350 degrees. Uncover and divide the remaining cheese evenly over the peppers. Return to the oven and bake uncovered until the cheese is melted and browned, 8 to 10 minutes. Garnish with chopped fresh parsley leaves if desired. Enjoy immediately or refrigerate for later! Photo credit and recipe idea from the Kitchn, see the original recipe here. Potatoes and Escarole Skillet potatoes, chopped escarole, chopped olive oil garlic, minced onion, optional, chopped eggs feta cheese, optional paprika or chili powder oregano salt to taste Instructions Saute everything in olive oil in a big pan, except the eggs Add a dash of water once the potatoes are sufficiently cooked Crack eggs on top, cover the pan until eggs are cooked (a few minutes) Enjoy! Photo credit and recipe idea from Southwest Chopped Salad little gem lettuce fresh sweet corn tomatoes black beens tortilla chips green onion, optional ranch dressing DIY Ranch Dressing 1 clove garlic ½ cup sour cream ¼ cup buttermilk 2 TBSP mayo ½ tsp dried dill ½ tsp salt ¼ tsp pepper 2-3 TBSP fresh chopped chives or scallions ⅛ tsp hot sauce Wisk all ingredients in a bowl. Arrange salad and top with dressing. YUM. Photo and recipe idea from Peas and Crayons Food Blog CSA Member Calendar First Summer CSA Delivery Wednesday May 14th /Friday 16th First Egg CSA Delivery Wednesday July 23rd / Friday 25th CSA Harvest Potluck and Party Saturday September 13th at 4pm First Fall CSA Delivery Wednesday November 5th 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 Boxes are labeled as Small or Full. Summer Salad Lover Add-on shares are in a large tote labeled "Salad Add-ons"    #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 availability 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 2025 season you can use your vacation credits to purchase add-ons electronically or apply the credit to a Fall Share. 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 email us at camasswalefarmcsa@gmail.com .  > Back to Our Recipe Archives

Recipes: Stuffed Bell Peppers, Kale and Potato Skillet, Southwest Chopped Salad WHAT'S IN MY BOX? green kale or collards 1 bu potatoes 1.5 lb tomatoes (slicers, roma or amish paste) 3/4 lb smalls, 1 lbs fulls garlic 2 ct red bell peppers 2-3 ct poblano peppers 2-3 ct little gem head lettuce 1 ct sweet corn 1-2 ct serranos 2 ct Salad Lover's Add-On - salad mix is back! Egg Add-On , if you ordered eggs pick them up in the egg add-on box at your pick up site this week! HOW TO ORDER ADD-ONs: The CSA store is open for add-ons. You can use a debit card or your Farmigo credits https://csa.farmigo.com/store/camasswalefarmcsa . Please order 3 days before the desired delivery day. Dear CSA members We've been working hard through August, thank you for allowing us to do this work by supporting our local, organic, family farm. Have you managed to use your weekly crop share up? We are still elbow deep in tomatoes and peppers, we said goodbye to the last of the melons and are now welcoming the first of the winter squash! This weekend we celebrate the harvest including the hard and loving work of our incredible staff, the dedication of our customers, and the wonder of the soil , water, flora and fauna that make growing healthy food possible here in our Valley. Bring a sweet or savory dish to share and enter your dish in the Best Sweet or Best Savory category upon arrival for fun prizes. You may also want to bring a plate, fork and mug, and chairs or blankets. On-site are paper plates, cups, and forks, straw bales for seating, facilities, non-alcoholic drinks and a little beer. BYO other drinks if desired. Please park at Johnson Brothers Nursery right next door and walk through the hedge following the signs to our big red barn. Parking onsite is available you need closer access. Rules to share with your children or your inner child before arrival Stay in view of your adult or, for older kids, communicate where you will be No playing in the parking lot or drive way. Take turns and be kind, especially to children younger than you. Do not climb on tractors other than for photos with an adult present Please walk in the isles not on the bed tops Its okay to pick crops like cherry tomatoes and plums if its okay with your adult Have fun! Please no dogs due to the proximity to Coburg rd, but everyone else in your family is welcome! See you soon, Camas Swale Farmers Amber, Jonah RSVP HERE Not pictured: Jonah, Pascale, Peter, Iris, Leaf RSVP HERE Stuffed Bell Peppers 2-4 bell peppers -- tops cut off, seeds removed rice, cooked olive oil ground beef, pork, chicken, turkey or tempeh crumbles chopped onions, garlic, tomatoes salt, pepper, italian spices to taste shredded cheddar or Monterey jack cheese a little chicken or vegetable broth or water, as needed Pre-heat oven to 350 F Saute the crumbled meat or tempeh in olive oil, add vegetables and spices, mix and saute longer. As the meat and veggies and spices are cooking add a little broth to ensure it stays moist. Add some cheese to the mix. Fill the peppers with the mix. Evenly divide the filling among the peppers (about 3/4 cup filling per bell pepper). Arrange the peppers, cut-side up in a baking dish. Pour in enough water to just cover the bottom of the baking dish (1/2 to 3/4 cup). Cover the baking dish tightly with aluminum foil. Bake until the peppers are tender and the filling is heated through, about 35 minutes at 350 degrees. Uncover and divide the remaining cheese evenly over the peppers. Return to the oven and bake uncovered until the cheese is melted and browned, 8 to 10 minutes. Garnish with chopped fresh parsley leaves if desired. Enjoy immediately or refrigerate for later! Photo credit and recipe idea from the Kitchn, see the original recipe here. Potatoes and Kale Skillet potatoes, chopped kale or collards, chopped (main stem removed) olive oil garlic, minced onion, optional, chopped eggs feta cheese, optional paprika or chili powder oregano salt to taste Instructions Saute everything in olive oil in a big pan, except the eggs Add a dash of water once the potatoes are sufficiently cooked Crack eggs on top, cover the pan until eggs are cooked (a few minutes) Enjoy! Photo credit and recipe idea from Southwest Chopped Salad little gem lettuce fresh sweet corn tomatoes black beens tortilla chips green onion, optional ranch dressing DIY Ranch Dressing 1 clove garlic ½ cup sour cream ¼ cup buttermilk 2 TBSP mayo ½ tsp dried dill ½ tsp salt ¼ tsp pepper 2-3 TBSP fresh chopped chives or scallions ⅛ tsp hot sauce Wisk all ingredients in a bowl. Arrange salad and top with dressing. YUM. Photo and recipe idea from Peas and Crayons Food Blog CSA Member Calendar First Summer CSA Delivery Wednesday May 14th /Friday 16th First Egg CSA Delivery Wednesday July 23rd / Friday 25th CSA Harvest Potluck and Party Saturday September 13th at 4pm First Fall CSA Delivery Wednesday November 5th 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 Boxes are labeled as Small or Full. Summer Salad Lover Add-on shares are in a large tote labeled "Salad Add-ons"    #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 availability 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 2025 season you can use your vacation credits to purchase add-ons electronically or apply the credit to a Fall Share. 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 email us at camasswalefarmcsa@gmail.com .  > Back to Our Recipe Archives

Recipes: Mediterranean Stuffed Celery Sticks, Turkish Roasted Eggplant WHAT'S IN MY BOX? celery 1 bu carrots 1 lb tomatoes (slicers, roma or amish paste) 3/4 lb smalls, 1 lbs fulls cherry tomatoes 1/2 pint smalls, 1 pint fulls yellow italian peppers 2 ct shishito mild peppers 1 pint eggplant 1 ct sweet corn 1-2 ct yellow onions 2 ct Salad Lover's Add-On - salad mix is back! Egg Add-On , if you ordered eggs pick them up in the egg add-on box at your pick up site this week! HOW TO ORDER ADD-ONs: The CSA store is open for add-ons. You can use a debit card or your Farmigo credits https://csa.farmigo.com/store/camasswalefarmcsa . Please order 3 days before the desired delivery day. Happy almost-end-of-August, or as we on the farm affectionately call it, "SLOG-ust." While some of the farm crew are soaking up the last rays of summer, others are thinking dreamily of fall and the rest to come. We're certain many of you have little ones heading back to school, perfect timing for ants on a log! RSVP HERE Mediterranean Stuffed Celery Sticks 5-6 stalks celery ½ cup Hummus 1 heirloom tomato diced ¼ cup cucumber diced 1/4 cup red onion diced ⅓ cup kalamata olives 3 tablespoons feta cheese Cut and wash celery stalks - spread hummus into them. Sprinkle the diced tomatoes, cucumber, onion, and kalamata olives, and feta on top of each celery stick. Enjoy immediately or refrigerate for later! Turkish Roasted Eggplant Equipment baking pan parchment paper Large bowl metal spatula Large, thick-bottomed pan or pot Ingredients Roasted Eggplant: 2.2 lb. Eggplant (1 kg.) peeled and 2 cm. diced ⅔ cups extra virgin olive oil Other Ingredients: 1 tablespoon extra virgin olive oil ½ cup red onion finely diced 4 cloves garlic sliced thin 1 teaspoon Aleppo pepper flakes 1 red bell pepper diced 1 cup diced tomatoes ½ cup water 1 teaspoon sugar 1 ¼ teaspoon salt or to taste ½ teaspoon ground black pepper To garnish: 1 tablespoon extra virgin olive oil ¼ cup fresh parsley leaves 1 teaspoon Aleppo pepper flakes 2 tablespoons red onion finely minced Instructions Preheat your oven to 400° F. (205° C). Line two baking sheets with parchment paper. You can get away with just one baking sheet, but the eggplant cooks better when there is more room for hot air to circulate around the pieces. In a mixing bowl, toss the diced eggplant with 150 ml of olive oil, salt, and pepper. Spread it evenly on the prepared baking sheets. Roast for 35-40 minutes until the eggplant pieces are completely soft. While the eggplant is roasting, heat the tablespoon of olive oil in a large, thick-bottomed pan or pot over medium heat. After 90 seconds, when the oil is hot, add the diced onion, garlic, Aleppo pepper flakes, and bell pepper. Cook until they soften but don’t brown, stirring regularly. This should take about 7-8 minutes. Stir in the diced tomatoes, water, sugar, salt, and pepper. Sauté for 8-9 minutes until the tomatoes release their juices and cook down slightly, stirring occasionally. Fold the roasted eggplant into the sauce. Continue to cook for about 5 minutes to allow the flavors of the sauce to absorb into the eggplant. Avoid over-stirring to prevent the eggplant from breaking into a mash. Serve the dish hot or at room temperature, drizzled with extra virgin olive oil, and garnished with a sprinkle of fresh parsley, Aleppo pepper flakes, and very finely minced red onion if desired. CSA Member Calendar First Summer CSA Delivery Wednesday May 14th /Friday 16th First Egg CSA Delivery Wednesday July 23rd / Friday 25th CSA Harvest Potluck and Party Saturday September 13th at 4pm First Fall CSA Delivery Wednesday November 5th 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 Boxes are labeled as Small or Full. Summer Salad Lover Add-on shares are in a large tote labeled "Salad Add-ons"    #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 availability 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 2025 season you can use your vacation credits to purchase add-ons electronically or apply the credit to a Fall Share. 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 email us at camasswalefarmcsa@gmail.com .  > Back to Our Recipe Archives

Recipes: Mediterranean Stuffed Celery Sticks, Turkish Roasted Eggplant WHAT'S IN MY BOX? celery 1 bu carrots 1 lb heirloom tomatoes 1.25 lb smalls, 1.5 lbs fulls cherry tomatoes 1/2 pint smalls, 1 pint fulls melon, various 1ct shishito mild peppers 1 pint eggplant 1 ct sweet corn 1-2 ct yellow onions 2 ct Salad Lover's Add-On - salad mix is back! Egg Add-On , if you ordered eggs pick them up in the egg add-on box at your pick up site this week! HOW TO ORDER ADD-ONs: The CSA store is open for add-ons. You can use a debit card or your Farmigo credits https://csa.farmigo.com/store/camasswalefarmcsa . Please order 3 days before the desired delivery day. Happy almost-end-of-August, or as we on the farm affectionately call it, "SLOG-ust." While some of the farm crew are soaking up the last rays of summer, others are thinking dreamily of fall and the rest to come. We're certain many of you have little ones heading back to school, so these recipes are geared toward quick snacks and meals to get you through the week. Mediterranean Stuffed Celery Sticks 5-6 stalks celery ½ cup Hummus 1 heirloom tomato diced ¼ cup cucumber diced 1/4 cup red onion diced ⅓ cup kalamata olives 3 tablespoons feta cheese Cut and wash celery stalks - spread hummus into them. Sprinkle the diced tomatoes, cucumber, onion, and kalamata olives, and feta on top of each celery stick. Enjoy immediately or refrigerate for later! Turkish Roasted Eggplant Equipment baking pan parchment paper Large bowl metal spatula Large, thick-bottomed pan or pot Ingredients Roasted Eggplant: 2.2 lb. Eggplant (1 kg.) peeled and 2 cm. diced ⅔ cups extra virgin olive oil Other Ingredients: 1 tablespoon extra virgin olive oil ½ cup red onion finely diced 4 cloves garlic sliced thin 1 teaspoon Aleppo pepper flakes 1 red bell pepper diced 1 cup diced tomatoes ½ cup water 1 teaspoon sugar 1 ¼ teaspoon salt or to taste ½ teaspoon ground black pepper To garnish: 1 tablespoon extra virgin olive oil ¼ cup fresh parsley leaves 1 teaspoon Aleppo pepper flakes 2 tablespoons red onion finely minced Instructions Preheat your oven to 400° F. (205° C). Line two baking sheets with parchment paper. You can get away with just one baking sheet, but the eggplant cooks better when there is more room for hot air to circulate around the pieces. In a mixing bowl, toss the diced eggplant with 150 ml of olive oil, salt, and pepper. Spread it evenly on the prepared baking sheets. Roast for 35-40 minutes until the eggplant pieces are completely soft. While the eggplant is roasting, heat the tablespoon of olive oil in a large, thick-bottomed pan or pot over medium heat. After 90 seconds, when the oil is hot, add the diced onion, garlic, Aleppo pepper flakes, and bell pepper. Cook until they soften but don’t brown, stirring regularly. This should take about 7-8 minutes. Stir in the diced tomatoes, water, sugar, salt, and pepper. Sauté for 8-9 minutes until the tomatoes release their juices and cook down slightly, stirring occasionally. Fold the roasted eggplant into the sauce. Continue to cook for about 5 minutes to allow the flavors of the sauce to absorb into the eggplant. Avoid over-stirring to prevent the eggplant from breaking into a mash. Serve the dish hot or at room temperature, drizzled with extra virgin olive oil, and garnished with a sprinkle of fresh parsley, Aleppo pepper flakes, and very finely minced red onion if desired. CSA Member Calendar First Summer CSA Delivery Wednesday May 14th /Friday 16th First Egg CSA Delivery Wednesday July 23rd / Friday 25th CSA Harvest Potluck and Party Saturday September 13th at 4pm First Fall CSA Delivery Wednesday November 5th 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 Boxes are labeled as Small or Full. Summer Salad Lover Add-on shares are in a large tote labeled "Salad Add-ons"    #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 availability 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 2025 season you can use your vacation credits to purchase add-ons electronically or apply the credit to a Fall Share. 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 email us at camasswalefarmcsa@gmail.com .  > Back to Our Recipe Archives

Recipes: more to come next week WHAT'S IN MY BOX? chard 1 bu carrots 1 lb heirloom tomatoes - 1.25 lb smalls, 1.5 lbs fulls cherry tomatoes (fulls only) 1 pint melon - canary, charantais, honeydew or crenshaw - 1 ct smalls, 2 ct fulls jimmy nardelo sweet peppers - 0.75 lb smalls, 1 lb fulls poblanos peppers - 2 ct potatoes, yellow or purple or red - 1.25 smalls, 1.5 lb fulls onions 2 ct Salad Lover's Add-On - 2 ct various head lettuce this week, salad mix will be back next week. Egg Add-On , if you ordered eggs pick them up in the egg add-on box at your pick up site this week! HOW TO ORDER ADD-ONs: The CSA store is open for add-ons. You can use a debit card or your Farmigo credits https://csa.farmigo.com/store/camasswalefarmcsa . Please order 3 days before the desired delivery day. JIMMY NARDELO SWEET PEPPERS So sweet and perfect for grilling or dipping, we also love these peppers for their variety of shapes as you can see. STAFF SPOTLIGHT : Meet Avery! Where are you from? I’m from Eugene, Oregon. How long have you been farming? I’ve been at Camas Swale since the end of June, and my farming experience started in college— on my campus’ little farm in Florida. Why did you want to work on a farm/ What do you love about farming? I really love getting paid to move my body and produce food for people. I think that that’s awesome! Also I just wanted to learn more about food systems and how agricultural practices can be more sustainable and beneficial for both people and planet. What is your favorite crop to harvest and why? I think my favorite crop to harvest is cherry tomatoes because I can just snack as I go… so I feel like that benefits me a lot :) What are some delicious things you’ve been cooking lately with the farm produce? Me and my dad made ceviche with some of the cucumbers and that was pretty bomb. I’d say that was my favorite thing I’ve made. Which wildlife sightings do you love most on the farm? (plant, animal, or otherwise?) Lately the geese in the morning when we’re out harvesting have been really loud, and I kinda think it’s charming. What is your hidden talent/biggest hobby outside of farming? I’ve been teaching myself the harmonica— that’s been really fun. It’s like my party trick. I also love horses, so spending time with horses and riding them. If you were a vegetable, which one would you be and why? I feel like I’d be kale because it’s kinda hardy, and some people like it while some people don’t. Do you have a favorite vegetable or local food memory to share? When I was really young, me and my parents drove past a house in our neighborhood that had this huge plum tree and all the plums were falling on the ground. So my dad was like, ‘Oh we should go see if we can pick some of them.’ And I thought that was a great idea, and we went to their house and knocked. It was these two, sweet, old people and they came out and brought us a ladder and their preserves. They even gave us buckets to pick into and I think that’s a memory that’s seared into my head as the community aspect of food. CSA Member Calendar First Summer CSA Delivery Wednesday May 14th /Friday 16th First Egg CSA Delivery Wednesday July 23rd / Friday 25th CSA Harvest Potluck and Party Saturday September 13th at 4pm featuring our community potluck with prizes & open mic and music from Pants with Pockets Bluegrass Band. We'll send an RSVP next week. First Fall CSA Delivery Wednesday November 5th 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 Boxes are labeled as Small or Full. Summer Salad Lover Add-on shares are in a large tote labeled "Salad Add-ons"    #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 availability 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 2025 season you can use your vacation credits to purchase add-ons electronically or apply the credit to a Fall Share. 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 email us at camasswalefarmcsa@gmail.com .  > Back to Our Recipe Archives

Recipes: more to come next week WHAT'S IN MY BOX? chard 1 bu carrots 1 lb heirloom tomatoes - 1.25 lb smalls, 1.5 lbs fulls cherry tomatoes (fulls only) 1 pint melon, various - 1 ct smalls, 2 ct fulls jimmy nardelo sweet peppers - 0.75 lb smalls, 1 lb fulls potatoes - 1.25 smalls, 1.5 lb fulls red onions 2 ct Salad Lover's Add-On - 2 heads various Egg Add-On , if you ordered eggs pick them up in the egg add-on box at your pick up site this week! HOW TO ORDER ADD-ONs: The CSA store is open for add-ons. You can use a debit card or your Farmigo credits https://csa.farmigo.com/store/camasswalefarmcsa . Please order 3 days before the desired delivery day. JIMMY NARDELO SWEET PEPPERS So sweet and perfect for grilling or dipping, we also love these peppers for their variety of shapes as you can see. STAFF SPOTLIGHT : Meet Avery! Where are you from? I’m from Eugene, Oregon. How long have you been farming? I’ve been at Camas Swale since the end of June, and my farming experience started in college— on my campus’ little farm in Florida. Why did you want to work on a farm/ What do you love about farming? I really love getting paid to move my body and produce food for people. I think that that’s awesome! Also I just wanted to learn more about food systems and how agricultural practices can be more sustainable and beneficial for both people and planet. What is your favorite crop to harvest and why? I think my favorite crop to harvest is cherry tomatoes because I can just snack as I go… so I feel like that benefits me a lot :) What are some delicious things you’ve been cooking lately with the farm produce? Me and my dad made ceviche with some of the cucumbers and that was pretty bomb. I’d say that was my favorite thing I’ve made. Which wildlife sightings do you love most on the farm? (plant, animal, or otherwise?) Lately the geese in the morning when we’re out harvesting have been really loud, and I kinda think it’s charming. What is your hidden talent/biggest hobby outside of farming? I’ve been teaching myself the harmonica— that’s been really fun. It’s like my party trick. I also love horses, so spending time with horses and riding them. If you were a vegetable, which one would you be and why? I feel like I’d be kale because it’s kinda hardy, and some people like it while some people don’t. Do you have a favorite vegetable or local food memory to share? When I was really young, me and my parents drove past a house in our neighborhood that had this huge plum tree and all the plums were falling on the ground. So my dad was like, ‘Oh we should go see if we can pick some of them.’ And I thought that was a great idea, and we went to their house and knocked. It was these two, sweet, old people and they came out and brought us a ladder and their preserves. They even gave us buckets to pick into and I think that’s a memory that’s seared into my head as the community aspect of food. CSA Member Calendar First Summer CSA Delivery Wednesday May 14th /Friday 16th First Egg CSA Delivery Wednesday July 23rd / Friday 25th CSA Harvest Potluck and Party Saturday September 13th at 4pm featuring our community potluck with prizes & open mic and music from Pants with Pockets Bluegrass Band First Fall CSA Delivery Wednesday November 5th 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 Boxes are labeled as Small or Full. Summer Salad Lover Add-on shares are in a large tote labeled "Salad Add-ons"    #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 availability 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 2025 season you can use your vacation credits to purchase add-ons electronically or apply the credit to a Fall Share. 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 email us at camasswalefarmcsa@gmail.com .  > Back to Our Recipe Archives

Recipes: heirloom tomato vinaigrette, fudgy vegan beet brownies WHAT'S IN MY BOX? beets heirloom tomatoes eggplant (full shares) green beans watermelon -or- melon, various Italian peppers   Zucchini and/or cucumber red leaf lettuce fennel bulb Salad Lover's Add-On - 2 head little gem or butter head this week Egg Add-On , if you ordered eggs pick them up in the egg add-on box at your pick up site this week! HOW TO ORDER ADD-ONs: The CSA store is open for add-ons. You can use a debit card or your Farmigo credits https://csa.farmigo.com/store/camasswalefarmcsa . Please order 3 days before the desired delivery day. It’s been a busy week as we begin the the onion and shallot harvest and handle the heat and peak of summer vegetable harvest. The team and the field are doing well , we’d love to share more in the coming weeks about what it takes to prepare the farm for Fall and Winter. Enjoy! Heirloom Tomato Vinaigrette 1 shallot minced 1 teaspoon Dijon mustard 1 clove garlic minced 2 oz sherry vinegar 2 oz olive oil ½ teaspoon organic cane or palm sugar 8 oz heirloom tomatoes or 1 pint heirloom cherry tomatoes Sea salt & fresh cracked black pepper Blend all the ingredients together in a blender, check for seasoning.  Add more salt and pepper if needed. Serve and enjoy! Store in the refrigerator for up to two weeks, tightly sealed. Fudgy Vegan Beet Brownies 1 medium beet (you’ll need 1/2 cup puréed as original recipe is written) 1 cup unsweetened vanilla almond milk (at room temperature if using coconut oil) 1 tsp white or apple cider vinegar 3/4 cup raw turbinado OR granulated sugar 1/4 cup avocado or melted coconut oil 2 tsp pure vanilla extract 1 heaping cup whole-wheat pastry flour or unbleached all-purpose flour 1/2 scant cup unsweetened cocoa powder (plus more for topping) 1 tsp baking soda 1/2 tsp baking powder 1 pinch salt Preheat oven to 375 degrees F (190 C), remove the stem and most of the root from your beets, and scrub and wash them underwater until clean. Wrap beet(s) in foil, drizzle on a bit of olive or avocado oil, wrap tightly, and roast for one hour or until a knife inserted falls out without resistance. They should be tender. Set in the fridge (in a bowl to catch juice) to cool to room temperature. Once cooled, either finely grate or purée beets in a small blender (adding orange juice or water to encourage mixing). Measure out 1/2 cup and set aside (amount as original recipe is written // adjust if altering batch size). Reserve the rest for things like beet hummus ! Line a muffin pan with paper liners. Whisk together the almond milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and 1/2 cup beets (amount as original recipe is written // adjust if altering batch size) and beat until foamy. Add the flour, cocoa powder, baking soda, baking powder, and salt to a sifter and slowly sift it into the wet ingredients while mixing with a hand-held or standing mixer. Beat until no large lumps remain. Pour batter into liners, filling 3/4 of the way full. Bake 22 to 25 minutes (at 375 degrees F or 190 C), or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely. Do not try and unwrap them or they'll stick to the wrapper. Once cooled, dust with cocoa powder and store in an airtight container to keep fresh. CSA Member Calendar First Summer CSA Delivery Wednesday May 14th /Friday 16th First Egg CSA Delivery Wednesday July 23rd / Friday 25th CSA Harvest Potluck and Party Saturday September 13th at 4pm First Fall CSA Delivery Wednesday November 5th 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 Boxes are labeled as Small or Full. Summer Salad Lover Add-on shares are in a large tote labeled "Salad Add-ons"    #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 availability 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 2025 season you can use your vacation credits to purchase add-ons electronically or apply the credit to a Fall Share. 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 email us at camasswalefarmcsa@gmail.com .  > Back to Our Recipe Archives

Recipes: WHAT'S IN MY BOX? beets cherry tomatoes (full shares) eggplant (full shares) heirloom tomato (small shares) green beans (small shares) watermelon -or- melon, various Italian peppers   sweet onions   (some may be bolty— with a thick stem) red leaf lettuce fennel bulb Salad Lover's Add-On - 2 head little gem or butter head this week Egg Add-On , if you ordered eggs pick them up in the egg add-on box at your pick up site this week! HOW TO ORDER ADD-ONs: The CSA store is open for add-ons. You can use a debit card or your Farmigo credits https://csa.farmigo.com/store/camasswalefarmcsa . Please order 3 days before the desired delivery day. It’s been a busy week as we begin the the onion and shallot harvest and handle the heat and peak of summer vegetable harvest. The team and the field are doing well , we’d love to share more in the coming weeks about what it takes to prepare the farm for Fall and Winter. Enjoy! Heirloom Tomato Vinaigrette 1 shallot minced 1 teaspoon Dijon mustard 1 clove garlic minced 2 oz sherry vinegar 2 oz olive oil ½ teaspoon organic cane or palm sugar 8 oz heirloom tomatoes or 1 pint heirloom cherry tomatoes Sea salt & fresh cracked black pepper Blend all the ingredients together in a blender, check for seasoning.  Add more salt and pepper if needed. Serve and enjoy! Store in the refrigerator for up to two weeks, tightly sealed. Cleaning Matador shallots in the shade on a hot day, before they go to the drying green houses . We’ll harvest about 12,000 lbs of beautiful alliums (onions and shallots) this year for CSA and local grocers/restuarants. CSA Member Calendar First Summer CSA Delivery Wednesday May 14th /Friday 16th First Egg CSA Delivery Wednesday July 23rd / Friday 25th CSA Harvest Potluck and Party Saturday September 13th at 4pm First Fall CSA Delivery Wednesday November 5th 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 Boxes are labeled as Small or Full. Summer Salad Lover Add-on shares are in a large tote labeled "Salad Add-ons"    #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 availability 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 2025 season you can use your vacation credits to purchase add-ons electronically or apply the credit to a Fall Share. 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 email us at camasswalefarmcsa@gmail.com .  > Back to Our Recipe Archives

Recipes: Polenta with Tomatillos, Peppers and Corn and melon sorbet + a melon (not pictured) WHAT'S IN MY BOX? potato mix - ~ 1. 25 (small) 1.5 lb (full) parsley - 1 bu tomatillos .6 (small) - .8 lb (full) green beans - 1/2 lb watermelon -or- melon various - 1 ct ** various types, but predominately crenshaw in the large shares and cantaloupe in the smalls cooking sweet corn - 2 ct ** its a little starchy this week, the last pick from this round. We have another round coming. But oh my its sweeeeet! Saute, par boil it or grill it and enjoy! shishito peppers  - 1 pint ** remember these are mild peppers, but 1 in 10 has some spice.... cucumbers - 2 ct snack type (small), 2 ct slicing type (full) yellow onions  - 2 ct butterhead lettuce - 1 ct cherry tomatoes - 1 pt Salad Lover's Add-On - salanova salad mix Egg Add-On , if you ordered eggs pick them up in the egg add-on box at your pick up site this week! HOW TO ORDER ADD-ONs: The CSA store is open for add-ons. You can use a debit card or your Farmigo credits https://csa.farmigo.com/store/camasswalefarmcsa . Please order 3 days before the desired delivery day. Lots of add-on items are listed in the CSA store now. Basil and pickling cucumbers are done for now for Wednesday delivery. Other items are just getting started. Using the website is easiest for us. If you have any issues using the website to order, email the farm at camasswalefarmcsa@gmail.com with type, amount and delivery date. Enjoy! Where are you from? I’m from Portland. How long have you been farming? (At Camas Swale and in total) Well, I started here a couple weeks ago, and then before this I worked at this summer camp that was on a farm for seven years. It was animals mainly— an educational thing. Why did you want to work on a farm/ What do you love about farming? While I was at U of O I took the urban farm class that they do there and that was a really fun experience. And the entire time I was in the class I don’t think I had to buy produce once because we got to take it home every day. And I also got to meet a lot of cool people that way. What is your favorite crop to harvest and why? I really like doing the cherry tomatoes because that’s one of my favorite foods. I love how the red and the orange ones are all “ombre” on the vine, and they’re very pretty. What are some delicious things you’ve been cooking lately with the farm produce? Recently I cooked up a bunch of zucchini and cauliflower and had that with some salmon that was topped with scallions. I’ve also just been eating cucumbers and carrots with hummus a lot. Which wildlife sightings do you love most on the farm? (plant, animal, or otherwise?) I’ve been seeing a lot of turkey vultures— some cute butterflies. We all saw an eagle the other day! What is your hidden talent/biggest hobby outside of farming? I play rugby and also I love to do a lot of hiking and camping— anything outside. If you were a vegetable, which one would you be and why? I want to say a bell pepper— that’s also one of my favorite vegetables… it’s very refreshing and crunchy. Versatile. Homemade Cantaloupe Sorbet From What Great Grandma Ate recipe blog, inspired by a generous homemade ice cream fairy in our life. 4 cups cubed cantaloupe , about 1/2 medium cantaloupe (or other melon) 2 tbsp lemon juice 1 tbsp maple syrup Water, if needed Line a baking sheet with parchment paper. After cutting the cantaloupe into cubes, place the pieces on the lined baking sheet in a single layer so they aren't touching each other. Freeze for at least 2 hours. Add the frozen cantaloupe cubes into the food processor and process until crumbly in texture. Add lemon juice and maple syrup and pulse until incorporated. You can pause to scrape down the sides if you see any clumps. Taste to add more sweetener, if desired. The sorbet should be smooth and you should be able to scoop it with a spoon or an ice cream scooper. If not, add 1 tablespoon of water at at time until it reaches the right consistency. Enjoy right away or store in the freezer in an airtight container. If storing, thaw for 15 minutes before scooping so it's not icy when you want to enjoy it. Polenta with Tomatillos, Peppers and Corn cooked polenta, cook per directions-- for a thick porridge you'll cook it in a sauce pan, adding broth as you go to your desired thickness Variations to the polenta include adding paprika, butter, cheddar cheese, pepper, or cooked red lentils salt olive oil garlic chopped tomatillos chopped green peppers corn kernels yellow onion fresh chopped herbs, parsley or cilantro pumpkins seeds, optional Saute in olive oil the garlic and the rest of the vegetables besides the fresh herbs, add salt to taste Serve over cooked polenta. Top with pumpkin seeds and fresh herbs After cilantro and dill come their flowers, a perfect habitat for insects. CSA Member Calendar First Summer CSA Delivery Wednesday May 14th /Friday 16th First Egg CSA Delivery Wednesday July 23rd / Friday 25th CSA Harvest Potluck and Party Saturday September 13th at 4pm First Fall CSA Delivery Wednesday November 5th 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 Boxes are labeled as Small or Full. Summer Salad Lover Add-on shares are in a large tote labeled "Salad Add-ons"    #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 availability 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 2025 season you can use your vacation credits to purchase add-ons electronically or apply the credit to a Fall Share. 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 email us at camasswalefarmcsa@gmail.com .  > Back to Our Recipe Archives

Recipes: Mire poix, Lentil Soup, Polenta with Tomatillos, Peppers and Corn WHAT'S IN MY BOX? carrots - ~ 1lb parsley - 1 bu soup celery - 1 ct tomatillos .7 (small) - 1.1 lb (full) green beans - 1/2 lb snacking cucumbers - 2-4 ct watermelon -or- melon , various - 1 ct sweet corn - 2 ct green peppers  -1 ct (small), 2 ct (full) poblano peppers - 2 ct (small), 3 ct (full) yellow onions  - 2 ct Salad Lover's Add-On - salanova salad mix Egg Add-On , if you ordered eggs pick them up in the egg add-on box at your pick up site this week! HOW TO ORDER ADD-ONs: The CSA store is open for add-ons. You can use a debit card or your Farmigo credits https://csa.farmigo.com/store/camasswalefarmcsa . Please order 3 days before the desired delivery day. Lots of add-on items are listed in the CSA store now. Basil and pickling cucumbers are good now through this coming week and then will not be available, please order those soon. Other items are just getting started. Using the website is easiest for us. If you have any issues using the website to order, email the farm at camasswalefarmcsa@gmail.com with type, amount and delivery date. Enjoy! Polenta with Tomatillos, Peppers and Corn cooked polenta, cook per directions-- for a thick porridge you'll cook it in a sauce pan, adding broth as you go to your desired thickness Variations to the polenta include adding paprika, butter, cheddar cheese, pepper, or cooked red lentils salt olive oil garlic chopped tomatillos chopped green peppers corn kernels yellow onion fresh chopped herbs, parsley or cilantro pumpkins seeds, optional Saute in olive oil the garlic and the rest of the vegetables besides the fresh herbs, add salt to taste Serve over cooked polenta. Top with pumpkin seeds and fresh herbs Mirepoix Soup Base Equal amounts of celery, carrot (and or green pepper) and onion Olive oil Dice the vegetables and saute them until soft -or- quarter each vegeable and chop them in a food processor Store in jars and add to meals throughout the week, or use the mirepoix right away such as in this lentil soup. 15 fresh mint leaves, chopped 15 fresh basil leaves, chopped 1/2 cup crumbled feta cheese, more to your liking Cozy Lentil Soup Adapted from ella Jay at home One cloudy morning in August ... it might be the day to make soup... 2 Tbsp olive oil 1 cup large onion diced 1 cup large green bell pepper diced 1 cup carrots diced ½ cup celery diced (including leafy greens) 2 Tbsp garlic minced 1 cup French green lentils 1 cup dry white wine optional 32 oz vegetable broth 2 bay leaves 2 Tbsp chopped green onions from last week or 2 tsp dried chives 2 tsp pink Himalayan salt 1 tsp ground coriander seed 1 tsp cracked black pepper ½ tsp ground cumin 1 pinch saffron (like 10 strands) (a tsp turmeric is a cheaper substitute) 1 Tbsp white wine vinegar Heat olive oil in a medium soup pot until it slides easily around the pot. Add in the chopped onion, pepper, celery (including the greens), and carrots. Sauté until soft. Add in the garlic, and cook for an additional minute to reduce the garlic’s bitterness. Add in the green lentils. Stir until combined. Add in the wine, and simmer for 5 minutes to cook off some of the alcohol. Pour in 32 ounces of vegetable broth. Add in bay leaves, dried chives, ground coriander, salt, pepper, cumin, and a pinch of saffron. Stir to incorporate. Cover and simmer on low for 1 hour. Uncover and stir in the white wine vinegar. Serve with a hearty loaf of bread and fresh butter. CSA Member Calendar First Summer CSA Delivery Wednesday May 14th /Friday 16th First Egg CSA Delivery Wednesday July 23rd / Friday 25th CSA Harvest Potluck and Party Saturday September 13th at 4pm First Fall CSA Delivery Wednesday November 5th 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 Boxes are labeled as Small or Full. Summer Salad Lover Add-on shares are in a large tote labeled "Salad Add-ons"    #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 availability 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 2025 season you can use your vacation credits to purchase add-ons electronically or apply the credit to a Fall Share. 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 email us at camasswalefarmcsa@gmail.com .  > Back to Our Recipe Archives

Recipes: roasted eggplant boats, Mire poix, lentil soup WHAT'S IN MY BOX? carrots - ~ 1lb eggplant - 1 ct soup celery - 1 ct tomatillos .7 (small) - 1.1 lb (full) green beans - 1/2 lb cucumber - 1 ct watermelon -or- melon , various - 1 ct sweet corn - 2 ct green peppers  -1 ct (small), 2 ct (full) poblano peppers - 2 ct (small), 3 ct (full) yellow onions  - 2 ct Salad Lover's Add-On - salanova salad mix Egg Add-On , if you ordered eggs pick them up in the egg add-on box at your pick up site this week! HOW TO ORDER ADD-ONs: The CSA store is open for add-ons. You can use a debit card or your Farmigo credits https://csa.farmigo.com/store/camasswalefarmcsa . Please order 3 days before the desired delivery day. Lots of add-on items are listed in the CSA store now. Basil and pickling cucumbers are good this week and next but then will not be available, please order those soon. Other items are just getting started. Using the website is easiest for us. If you have any issues using the website to order, email the farm at camasswalefarmcsa@gmail.com with type, amount and delivery date. Enjoy! Roasted EggPlant Boats 1 medium eggplant salt olive oil 2 cloves garlic chopped tomatillos, or crushed tomatoes peppers feta cheese Parmesan cheese Pre-heat oven to 400 Slice eggplant in half Score eggplant with a knife Drizzle with ample olive oil Sprinkle salt on top to taste Bake at 400 for 30 minutes While its baking, prepare a simple tangy sauce-- use a can of crushed tomatoes or fresh tomatoes, or chopped tomatillos. Saute minced garlic in olive oil, add tomatoes or tomatillos and stir until all are soft. When eggplant are done roasting, smear the sauce on top of each half. Sprinkle with feta cheese, then Parmesan. Bake again at 400 for a few minutes until cheese is melted. Serve 1/4 to 1/2 eggplant per person. Eat by the scoopful and enjoy! Mirepoix Soup Base Equal amounts of celery, carrot (and or green pepper) and onion Olive oil Dice the vegetables and saute them until soft -or- quarter each vegeable and chop them in a food processor Store in jars and add to meals throughout the week, or use the mirepoix right away such as in this lentil soup. 15 fresh mint leaves, chopped 15 fresh basil leaves, chopped 1/2 cup crumbled feta cheese, more to your liking Cozy Lentil Soup Adapted from ella Jay at home One cloudy morning in August ... it might be the day to make soup... 2 Tbsp olive oil 1 cup large onion diced 1 cup large green bell pepper diced 1 cup carrots diced ½ cup celery diced (including leafy greens) 2 Tbsp garlic minced 1 cup French green lentils 1 cup dry white wine optional 32 oz vegetable broth 2 bay leaves 2 Tbsp chopped green onions from last week or 2 tsp dried chives 2 tsp pink Himalayan salt 1 tsp ground coriander seed 1 tsp cracked black pepper ½ tsp ground cumin 1 pinch saffron (like 10 strands) (a tsp turmeric is a cheaper substitute) 1 Tbsp white wine vinegar Heat olive oil in a medium soup pot until it slides easily around the pot. Add in the chopped onion, pepper, celery (including the greens), and carrots. Sauté until soft. Add in the garlic, and cook for an additional minute to reduce the garlic’s bitterness. Add in the green lentils. Stir until combined. Add in the wine, and simmer for 5 minutes to cook off some of the alcohol. Pour in 32 ounces of vegetable broth. Add in bay leaves, dried chives, ground coriander, salt, pepper, cumin, and a pinch of saffron. Stir to incorporate. Cover and simmer on low for 1 hour. Uncover and stir in the white wine vinegar. Serve with a hearty loaf of bread and fresh butter. CSA Member Calendar First Summer CSA Delivery Wednesday May 14th /Friday 16th First Egg CSA Delivery Wednesday July 23rd / Friday 25th CSA Harvest Potluck and Party Saturday September 13th at 4pm First Fall CSA Delivery Wednesday November 5th 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 Boxes are labeled as Small or Full. Summer Salad Lover Add-on shares are in a large tote labeled "Salad Add-ons"    #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 availability 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 2025 season you can use your vacation credits to purchase add-ons electronically or apply the credit to a Fall Share. 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 email us at camasswalefarmcsa@gmail.com .  > Back to Our Recipe Archives

Recipes: green bean and cucumber salad with miso dressing, Summer pasta, watermelon salad, beet hummus Week 12 marks the half way point of the main season CSA! Thank you so much for joining us this summer, we look forward to sharing more peak and late summer crops with you. We are nearing the height of Summer harvest. There are more melons, watermelons, sweet corn, tomatoes, cucumbers and green beans to come. After which come sweet peppers, tomatillos, eggplants, dried onions and more. Peak summer is more about color and fruits, items that can withstand the heat. We still do salad mix and a greens now and then-- but do anticipate more of those less-leafy summer flavors to show up in your box over the next few weeks. If you crave more greens, you are welcome to add on a salad lovers share or use credits for a one time bulk greens add-on. When tomatoes and melons and eggplants etc. are all ready to harvest at once, it makes for a   very bountiful culinary experience. We work hard during this time of year on through August up until Fall crops arrive, marking the change into cooler days. So if we miss an important email please have patience, we'll get back to you soon usually within 3 days. If its urgent, feel welcome to text the farm at 541-335-9756. We do love hearing about what you are cooking up and if the crops are still relevant, we will enjoy sharing your recipes with the rest of the CSA members! WHAT'S IN MY BOX? red potatoes - ~ 1.25 lb (small) - ~ 1.5 lbs (full) red leaf lettuce - 1 ct slicing tomato -OR- pint of cherry tomato  (1-2 ct) green beans - 1/2 lb green zucchini - ~ 1 lb savoy cabbage - 1 ct natsu cocoa red watermelon - 1 ct sweet corn - 2 ct (fulls only, this week) shishito peppers  - 1 pint -- while these are typically mild, around 1 in 10 are hot! Excellent "blistered". Plenty more of these coming soon. green onions  - 1 bu (fulls only) Salad Lover's Add-On - salanova salad mix Egg Add-On , if you ordered eggs pick them up in the egg add-on box at your pick up site this week! HOW TO ORDER ADD-ONs: The CSA store is open for add-ons. You can use a debit card or your Farmigo credits https://csa.farmigo.com/store/camasswalefarmcsa . Please order 3 days before the desired delivery day. Lots of add-on items are listed in the CSA store now. Basil and pickling cucumbers are excellent this week and next but then will not be available, please order those soon. Other items are just getting started. Using the website is easiest for us. If you have any issues using the website to order, email the farm at camasswalefarmcsa@gmail.com with type, amount and delivery date. Enjoy! Green beans and Cucumber Salad with Miso Dressing From Bon Appetite. This is a great side dish that serves 2 large sides, or 4 small sides. Add this to cooked and cooled ramen noodles for a complete meal. Double this recipe by adding 2 cups shredded savoy cabbage and double the sauce. 1 medium cucumber or 3 small snacking cucumbers Kosher salt 1/2 pound green beans , trimmed 1 -inch piece ginger, peeled, finely grated 1 serrano or Fresno chile, finely grated (optional) 1 garlic clove, finely grated 1/2 cup unseasoned rice vinegar 1/8 cup white miso 1/8 cup olive oil 1/2 teaspoon toasted sesame oil Toasted sesame seeds and sliced scallions (for serving) 1. Lightly smash cucumbers with a rolling pin, then tear into bite-size pieces. Toss with a pinch of salt in a medium bowl. Let sit to allow salt to penetrate. 2. Meanwhile, place green beans in a large resealable plastic bag, seal, and smash with rolling pin until most of the beans are split open and bruised. Whisk ginger, chile, garlic, vinegar, miso, olive oil, and sesame oil in a medium bowl until smooth. Add dressing to beans and toss around in bag to coat; season with salt. 3. Drain cucumbers and add to bag with beans. Shake gently to combine. Transfer salad to a platter and top with sesame seeds and scallions. Iris in the kitchen! Baking is her first love in the kitchen but she makes an awesome ramen noodle dish with vegetables and sesame oil sauce similar to this recipe (minus the spice + a dash of maple syrup). Summer Pasta from Optimistic Kitchen Ingredients: 1 lb Sweet (or Hot) Italian Sausage 1 lb Rigatoni (or your pasta or choice) 1 Bunch Scallions (chopped about 2 cups) 1/2 to 1 Pint of Shishito Peppers (halved and then cut into 1” pieces) 1/2 to 1 Pint of Cherry Tomatoes , halved. 3 Garlic Cloves, peeled and halved 2 Tbsp Olive Oil (more if needed) 1 Tbsp fresh chopped basil or 1 tsp dried Kosher Salt to taste Heat Olive Oil on medium heat in a large sauce pan or dutch oven. Add the halved garlic cloves and stir them in the oil to flavor the oil. Add the entire rope of sausage and allow it to brown on one side (about 3-4 minutes) and then the other (3-4 minutes). Remove the Sausage and set aside. Remove the garlic cloves and discard or add back later (so they don't burn). There should be at least 1 Tbsp of olive oil left in the pan (add more if needed). Add chopped onions and a pinch of salt and stir vigorously, allowing the onions and their moisture to deglaze the brown bits on the pan. Sauté for 2-3 minutes until onions have browned slightly, then push them to the outside of the pan (add more olive oil, if needed). Add the chopped peppers and allow them to get a little color on them for about 3 minutes. While peppers are cooking, slice the browned sausage into 3/4” pieces (it will still be pink in the middle). Stir the peppers, adding a pinch of salt, and allow them to cook for 2 minutes then stir them in with the onions and push the mixture to the outside of the pan.  Place the sliced sausage in the center of the pan and allow to finish browning about a minute on each side. Add the pasta to 4-6 quarts of boiling salted water and cook according to package instructions (in this case, 3 minutes). Add halved tomatoes to the sausage and peppers mixture and stir to incorporate, allowing the tomatoes to warm through. Reduce heat to low. Reserve 2 cups of the starchy cooking liquid from the pasta pot, drain the pasta, and add it to the pan with the sausage and vegetables. Add 1/2 of the reserved liquid and stir carefully over low heat, adding more of the liquid as necessary for the sauce (I gradually add all of it). Top with chopped basil. Serve immediately. Watermelon Salad with Dressing From the Mediterranean Dish. I imagine you'll slice into your watermelon and gobble it up right away. But if your melon makes it home ... here's a fun salad option. For the Honey-Lime Dressing 2 tablespoons honey 2 tablespoons lime juice 1 to 2 tablespoons quality extra virgin olive oil pinch of salt For the Watermelon Salad 1/2 - 1 ct watermelon peeled, cut into cubes -- the seeds are fine and even beneficial to eat. 2 cupfuls of cubed peeled or unpeeled cucumbers 15 fresh mint leaves, chopped 15 fresh basil leaves, chopped 1/2 cup crumbled feta cheese, more to your liking Beet Hummus from Minimalist Baker In case you still have a beet or two in your fridge from last week, this is one of our favorite ways to eat beets. 1 small roasted beet 1 15-oz. can cooked chickpeas (mostly drained // 1 can yields ~1 3/4 cup) 1 large lemon (zested) 1/2 large lemon (juiced) 1 healthy pinch salt and black pepper 2 large cloves garlic (minced) 2 heaping Tbsp tahini 1/4 cup extra virgin olive oil Instructions Preheat oven to 375 degrees F (190 C), remove the stem and most of the root from your beets, and scrub and wash them underwater until clean. Wrap beet(s) in foil, drizzle on a bit of olive or avocado oil, wrap tightly, and roast for one hour or until a knife inserted falls out without resistance. They should be tender. Set in the fridge (in a bowl to catch juice) to cool to room temperature. Once your beet is cooled and peeled, quarter it and place it in your food processor . Blend until only small bits remain. Add remaining ingredients except for olive oil and blend until smooth. Drizzle in olive oil as the hummus is mixing. Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. If it’s too thick, add a bit of water. Will keep in the fridge for up to a week. Morgan and Cam at Tractor Daddy brought our Farmall tractor back to life. This Farmall belonged to the Stoneberg family who built our home over 100 years ago and farmed here until the late 1990's. They gifted it to us with the sale of the property and we've used it for potato hilling, cultivating, hauling and more over the last decade. It's needed repairs along the way but the last round of repairs required taking apart the engine but its back and running. It's a great little tractor. Mmm, Summer! CSA Member Calendar First Summer CSA Delivery Wednesday May 14th /Friday 16th First Egg CSA Delivery Wednesday July 23rd / Friday 25th CSA Harvest Potluck and Party Saturday September 13th at 4pm First Fall CSA Delivery Wednesday November 5th 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 Boxes are labeled as Small or Full. Summer Salad Lover Add-on shares are in a large tote labeled "Salad Add-ons"    #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 availability 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 2025 season you can use your vacation credits to purchase add-ons electronically or apply the credit to a Fall Share. 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 email us at camasswalefarmcsa@gmail.com .  > Back to Our Recipe Archives

Recipes: green bean and cucumber salad with miso dressing, Summer pasta, watermelon salad, beet hummus Week 12 marks the half way point of the main season CSA! Thank you so much for joining us this summer, we look forward to sharing more peak and late summer crops with you. We are nearing the height of Summer harvest. There are more melons, watermelons, sweet corn, tomatoes, cucumbers and green beans to come. After which come sweet peppers, tomatillos, eggplants, dried onions and more. Peak summer is more about color and fruits, items that can withstand the heat. We still do salad mix and a greens now and then-- but do anticipate more of those less-leafy summer flavors to show up in your box over the next few weeks. If you crave more greens, you are welcome to add on a salad lovers share or use credits for a one time bulk greens add-on. When tomatoes and melons and eggplants etc. are all ready to harvest at once, it makes for a   very bountiful culinary experience. We work hard during this time of year on through August up until Fall crops arrive, marking the change into cooler days. So if we miss an important email please have patience, we'll get back to you soon usually within 3 days. If its urgent, feel welcome to text the farm at 541-335-9756. We do love hearing about what you are cooking up and if the crops are still relevant, we will enjoy sharing your recipes with the rest of the CSA members! WHAT'S IN MY BOX? tomatoes mix - 1- 2 ct (~ 1/2 lb ) cherry tomatoes - 1/2 pint red potatoes - ~ 1.25 lb (small) - ~ 1.5 lbs (full) red leaf lettuce - 1 ct green beans - 1/2 lb green zucchini - ~ 1 lb slicing cucumbers - ~ 1-2 ct savoy cabbage - 1 ct natsu cocoa red watermelon - 1 ct "snacking" cucumbers - ~3-4 ct (smalls only) sweet corn - 2 ct (fulls only) shishito peppers  - 1/2 pint (fulls only) -- these are mild typically. But around 1 in 10 are hot -- proceed with caution and excitement. Excellent "blistered". Plenty more of these coming soon. green onions  - 1 bu (fulls only) Salad Lover's Add-On - salanova salad mix Egg Add-On , if you ordered eggs pick them up in the egg add-on box at your pick up site this week! HOW TO ORDER ADD-ONs: The CSA store is open for add-ons. You can use a debit card or your Farmigo credits https://csa.farmigo.com/store/camasswalefarmcsa . Please order 3 days before the desired delivery day. Lots of add-on items are listed in the CSA store now. Basil and pickling cucumbers are excellent this week and next but then will not be available, please order those soon. Other items are just getting started. Using the website is easiest for us. If you have any issues using the website to order, email the farm at camasswalefarmcsa@gmail.com with type, amount and delivery date. Enjoy! Green beans and Cucumber Salad with Miso Dressing From Bon Appetite. This is a great side dish that serves 2 large sides, or 4 small sides. Add this to cooked and cooled ramen noodles for a complete meal. Double this recipe by adding 2 cups shredded savoy cabbage and double the sauce. 1 medium cucumber or 3 small snacking cucumbers Kosher salt 1/2 pound green beans , trimmed 1 -inch piece ginger, peeled, finely grated 1 serrano or Fresno chile, finely grated (optional) 1 garlic clove, finely grated 1/2 cup unseasoned rice vinegar 1/8 cup white miso 1/8 cup olive oil 1/2 teaspoon toasted sesame oil Toasted sesame seeds and sliced scallions (for serving) 1. Lightly smash cucumbers with a rolling pin, then tear into bite-size pieces. Toss with a pinch of salt in a medium bowl. Let sit to allow salt to penetrate. 2. Meanwhile, place green beans in a large resealable plastic bag, seal, and smash with rolling pin until most of the beans are split open and bruised. Whisk ginger, chile, garlic, vinegar, miso, olive oil, and sesame oil in a medium bowl until smooth. Add dressing to beans and toss around in bag to coat; season with salt. 3. Drain cucumbers and add to bag with beans. Shake gently to combine. Transfer salad to a platter and top with sesame seeds and scallions. Iris in the kitchen! Baking is her first love in the kitchen but she makes an awesome ramen noodle dish with vegetables and sesame oil sauce similar to this recipe (minus the spice + a dash of maple syrup). Summer Pasta from Optimistic Kitchen Ingredients: 1 lb Sweet (or Hot) Italian Sausage 1 lb Rigatoni (or your pasta or choice) 1 Bunch Scallions (chopped about 2 cups) 1/2 to 1 Pint of Shishito Peppers (halved and then cut into 1” pieces) 1/2 to 1 Pint of Cherry Tomatoes , halved. 3 Garlic Cloves, peeled and halved 2 Tbsp Olive Oil (more if needed) 1 Tbsp fresh chopped basil or 1 tsp dried Kosher Salt to taste Heat Olive Oil on medium heat in a large sauce pan or dutch oven. Add the halved garlic cloves and stir them in the oil to flavor the oil. Add the entire rope of sausage and allow it to brown on one side (about 3-4 minutes) and then the other (3-4 minutes). Remove the Sausage and set aside. Remove the garlic cloves and discard or add back later (so they don't burn). There should be at least 1 Tbsp of olive oil left in the pan (add more if needed). Add chopped onions and a pinch of salt and stir vigorously, allowing the onions and their moisture to deglaze the brown bits on the pan. Sauté for 2-3 minutes until onions have browned slightly, then push them to the outside of the pan (add more olive oil, if needed). Add the chopped peppers and allow them to get a little color on them for about 3 minutes. While peppers are cooking, slice the browned sausage into 3/4” pieces (it will still be pink in the middle). Stir the peppers, adding a pinch of salt, and allow them to cook for 2 minutes then stir them in with the onions and push the mixture to the outside of the pan.  Place the sliced sausage in the center of the pan and allow to finish browning about a minute on each side. Add the pasta to 4-6 quarts of boiling salted water and cook according to package instructions (in this case, 3 minutes). Add halved tomatoes to the sausage and peppers mixture and stir to incorporate, allowing the tomatoes to warm through. Reduce heat to low. Reserve 2 cups of the starchy cooking liquid from the pasta pot, drain the pasta, and add it to the pan with the sausage and vegetables. Add 1/2 of the reserved liquid and stir carefully over low heat, adding more of the liquid as necessary for the sauce (I gradually add all of it). Top with chopped basil. Serve immediately. Watermelon Salad with Dressing From the Mediterranean Dish. I imagine you'll slice into your watermelon and gobble it up right away. But if your melon makes it home ... here's a fun salad option. For the Honey-Lime Dressing 2 tablespoons honey 2 tablespoons lime juice 1 to 2 tablespoons quality extra virgin olive oil pinch of salt For the Watermelon Salad 1/2 - 1 ct watermelon peeled, cut into cubes -- the seeds are fine and even beneficial to eat. 2 cupfuls of cubed peeled or unpeeled cucumbers 15 fresh mint leaves, chopped 15 fresh basil leaves, chopped 1/2 cup crumbled feta cheese, more to your liking Beet Hummus from Minimalist Baker In case you still have a beet or two in your fridge from last week, this is one of our favorite ways to eat beets. 1 small roasted beet 1 15-oz. can cooked chickpeas (mostly drained // 1 can yields ~1 3/4 cup) 1 large lemon (zested) 1/2 large lemon (juiced) 1 healthy pinch salt and black pepper 2 large cloves garlic (minced) 2 heaping Tbsp tahini 1/4 cup extra virgin olive oil Instructions Preheat oven to 375 degrees F (190 C), remove the stem and most of the root from your beets, and scrub and wash them underwater until clean. Wrap beet(s) in foil, drizzle on a bit of olive or avocado oil, wrap tightly, and roast for one hour or until a knife inserted falls out without resistance. They should be tender. Set in the fridge (in a bowl to catch juice) to cool to room temperature. Once your beet is cooled and peeled, quarter it and place it in your food processor . Blend until only small bits remain. Add remaining ingredients except for olive oil and blend until smooth. Drizzle in olive oil as the hummus is mixing. Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. If it’s too thick, add a bit of water. Will keep in the fridge for up to a week. Morgan and Cam at Tractor Daddy brought our Farmall tractor back to life. This Farmall belonged to the Stoneberg family who built our home over 100 years ago and farmed here until the late 1990's. They gifted it to us with the sale of the property and we've used it for potato hilling, cultivating, hauling and more over the last decade. It's needed repairs along the way but the last round of repairs required taking apart the engine but its back and running. It's a great little tractor. Mmm, Summer! CSA Member Calendar First Summer CSA Delivery Wednesday May 14th /Friday 16th First Egg CSA Delivery Wednesday July 23rd / Friday 25th CSA Harvest Potluck and Party Saturday September 13th at 4pm First Fall CSA Delivery Wednesday November 5th 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 Boxes are labeled as Small or Full. Summer Salad Lover Add-on shares are in a large tote labeled "Salad Add-ons"    #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 availability 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 2025 season you can use your vacation credits to purchase add-ons electronically or apply the credit to a Fall Share. 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 email us at camasswalefarmcsa@gmail.com .  > Back to Our Recipe Archives

Recipes: garden focaccia, spiral zucchini quiche WHAT'S IN MY BOX? Lots of new flavors, colors and crops this week! BEETS: Its been a while since you've seen beets from the farm. Have you missed them? Use them raw, sauteed or roasted. To roast them -- rub them with oil and salt, wrap them in tin foil and bake at 400 for 45 mins. Once cooled, peel the skin off. Refrigerate for later use, or use them right away in salads or sandwiches, or blend into a baked good. SERRANOS: they are large and HOT! Keep them in the fridge for up to a couple of weeks. Great for salsas, tacos, and adding to pickles! GREEN BEANS: Great in a coconut curry or a broccoli greenbean feta salad. They will store better in a ziploc bag with a paper towel placed inside. The List: heirloom tomatoes mix - 1.5 lb beets - 1 lb butterhead lettuce - 1 ct green beans - 1/2 lb green onions - 1 bu carrots - 1.5 lb ** put these in a plastic bag for longer storage serrano peppers - 2-3 ct green zucchini - ~ ~ 1 lb (small), ~ 1.5 (fulls) slicing cucumbers - ~ 1-2 ct (fulls only) basil - 1 bu    (fulls only) broccoli - 1 ct (fulls only) bonus: "snacking" cucumbers - ~2 (small) - ~ 4 ct (full) These are pickling cucumbers that got a little big, we grow them for a pickle company and they are very challenging to pick on the tiny side! I don't think we'll grow this variety in the future. So, we threw these in -- add them to your water, chop them for a salad, put them in lunch boxes... they are not bitter but they do get a little soft quickly when they get bigger than your pinky! Salad Lover's Add-On - salanova salad mix Egg Add-On - starts THIS WEEK , if you ordered eggs pick them up in the egg add-on box at your pick up site this week! A note about ADD-ONs: In a couple of weeks you can login to Farmigo and order add-on items like 1- 10 lb cases of pickling cukes, garlic, tomatoes, green beans, basil, and/or honey. You can use your Farmigo vacation credits or a debit card for add-ons once items are listed. We'll keep you posted. If you need a bulk amount of something for preserving sooner, just email the farm at camasswalefarmcsa@gmail.com .  Enjoy! Garden Foccacia Use your favorite focaccia recipe, decorate with carrots, green onions, beets, basil, zucchini, tomatoes We love focaccia, whole wheat type and gluten free types. The seasonings, the oil, the quick rise time-- but most exciting of all is the opportunity to express your artistic side with veggies! I love this example of a simple garden focaccia with kids, from Sprouting Wild Ones. Zucchini Spiral Quiche Make your favorite quiche filling, our go-to is fannie farmers quiche. 4 Eggs 2 cups Light cream (I use heavy cream or whole milk depending on what I have on hand) ½ teaspoon Salt 1/4 teaspoon Nutmeg pinch Cayenne Slice zucchini thin, in long strips. Carrots also work. Roll and roll the strips into a big spiral. Oil a pie pan, place onions on the bottom of the pan. Set the spiral on the oiled pie pan on top of the onions, Drizzle pesto over the top of the zucchini (optional, adds extra flavor) Pour quiche mix over spiral until liquid fills half way up the pan. Sprinkle cheese or cottage cheese on top. Bake for 15 minutes at 450, then 30 minutes at 350. More recipe inspiration from under the apple tree, where we farmers eat lunch. Once a week a group lunch is provided by a rotation of farm staff who volunteer to cook. Its a very special thing that has added some oomph and meal inspiration to our work week! CSA Member Calendar First Summer CSA Delivery Wednesday May 14th /Friday 16th First Egg CSA Delivery Wednesday July 23rd / Friday 25th CSA Harvest Potluck and Party Saturday September 13th at 4pm First Fall CSA Delivery Wednesday November 5th 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 Boxes are labeled as Small or Full. Summer Salad Lover Add-on shares are in a large tote labeled "Salad Add-ons"    #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 availability 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 2025 season you can use your vacation credits to purchase add-ons electronically or apply the credit to a Fall Share. 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 email us at camasswalefarmcsa@gmail.com .  > Back to Our Recipe Archives

Recipes: garden focaccia, spiral zucchini quiche WHAT'S IN MY BOX? Lots of new flavors, colors and crops this week! BEETS: Its been a while since you've seen beets from the farm. Have you missed them? Use them raw, sauteed or roasted. To roast them -- rub them with oil and salt, wrap them in tin foil and bake at 400 for 45 mins. Once cooled, peel the skin off. Refrigerate for later use, or use them right away in salads or sandwiches, or blend into a baked good. SERRANOS: they are large and HOT! Keep them in the fridge for up to a couple of weeks. Great for salsas, tacos, and adding to pickles! GREEN BEANS: Great in a coconut curry or broccoli salad. They will store better in a ziploc bag with a paper towel placed inside. The List: heirloom tomatoes mix - 1.5 lb beets - 1 lb butterhead lettuce - 1 ct green beans - 1/2 lb green onions - 1 bu rainbow carrots - 1.5 lb serrano peppers - 2-3 ct green zucchini - ~ ~ 1 lb (small), ~ 1.5 (fulls) slicing cucumbers - ~ 1-2 ct (fulls only) basil - 1 bu    (fulls only) broccoli - 1 ct (fulls only) bonus: "snacking" cucumbers - ~2 (small) - ~ 4 ct (full) These are pickling cucumbers that got a little big, we grow them for a pickle company and they are very challenging to pick on the tiny side! I don't think we'll grow this variety in the future. So, we threw these in -- add them to your water, chop them for a salad, put them in lunch boxes... they are not bitter but they do get a little soft quickly when they get bigger than your pinky! Salad Lover's Add-On - salanova salad mix Egg Add-On - starts THIS WEEK , if you ordered eggs pick them up in the egg add-on box at your pick up site this week! A note about ADD-ONs: In a couple of weeks you can login to Farmigo and order add-on items like 1- 10 lb cases of pickling cukes, garlic, tomatoes, green beans, basil, and/or honey. You can use your Farmigo vacation credits or a debit card for add-ons once items are listed. We'll keep you posted. If you need a bulk amount of something for preserving sooner, just email the farm at camasswalefarmcsa@gmail.com .  Enjoy! Garden Foccacia Use your favorite focaccia recipe, decorate with carrots, green onions, beets, basil, zucchini, tomatoes We love focaccia, whole wheat type and gluten free types. The seasonings, the oil, the quick rise time-- but most exciting of all is the opportunity to express your artistic side with veggies! I love this example of a simple garden focaccia with kids, from Sprouting Wild Ones. Zucchini Spiral Quiche Make your favorite quiche filling, our go-to is fannie farmers quiche. 4 Eggs 2 cups Light cream (I use heavy cream or whole milk depending on what I have on hand) ½ teaspoon Salt 1/4 teaspoon Nutmeg pinch Cayenne Slice zucchini thin, in long strips. Carrots also work. Roll and roll the strips into a big spiral. Oil a pie pan, place onions on the bottom of the pan. Set the spiral on the oiled pie pan on top of the onions, Drizzle pesto over the top of the zucchini (optional, adds extra flavor) Pour quiche mix over spiral until liquid fills half way up the pan. Sprinkle cheese or cottage cheese on top. Bake for 15 minutes at 450, then 30 minutes at 350. More recipe inspiration from under the apple tree, where we farmers eat lunch. Once a week a group lunch is provided by a rotation of farm staff who volunteer to cook. Its a very special thing that has added some oomph and meal inspiration to our work week! CSA Member Calendar First Summer CSA Delivery Wednesday May 14th /Friday 16th First Egg CSA Delivery Wednesday July 23rd / Friday 25th CSA Harvest Potluck and Party Saturday September 13th at 4pm First Fall CSA Delivery Wednesday November 5th 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 Boxes are labeled as Small or Full. Summer Salad Lover Add-on shares are in a large tote labeled "Salad Add-ons"    #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 availability 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 2025 season you can use your vacation credits to purchase add-ons electronically or apply the credit to a Fall Share. 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 email us at camasswalefarmcsa@gmail.com .  > Back to Our Recipe Archives

Recipes: basil potato salad, grilled zucchini, cucumber water, street corn salad WHAT'S IN MY BOX? heirloom tomatoes mix - 1.5 lb (small) - 2lb (full) potatoes - 1.5 lb (small), 2 lb (full) little gem head lettuce - 1 ct (small), 2 ct (full) basil - 1 bu sweet corn - 2 ct (small), 3 ct (full) cucumbers - ~ 2 ct (small), ~3 ct (full) zucchini - ~ ~ 1 lb (small), ~ 1.5 (fulls broccoli - 1 ct (fulls only) tropeo onion - 1 ct (smalls only) blueberries - 1/2 pint (smalls only) Salad Lover's Add-On - salanova salad mix Egg Add-On - starts in late July for Egg Lover's share holders!! Coming NEXT WEEK... Recipe concepts for using your whole box of produce in two meals: meal 1: Pesto on toast with potato/ zucchini/corn hash and a side of fresh chopped tomatoes. meal 2: lettuce and cucumber salad with greek yogurt dressing topped with lamb kabab and fresh tomatoes. See more recipes below... A note about ADD-ONs: In a couple of weeks you can login to Farmigo and order add-on items like 5 to 10 lb cases of pickling cukes, garlic, tomatoes, green beans, and/or honey. You can use your Farmigo vacation credits or a debit card for add-ons once items are listed. We'll keep you posted. If you need a bulk amount of something for preserving sooner, just email the farm at camasswalefarmcsa@gmail.com .  Enjoy! Basil Potato Salad From letthemeatgfcake.com 2 lbs (906g) baby Yukon gold potatoes (boil whole) 10 thick slices (½ lb) bacon, cooked and crumbled (see notes) ¼ cup (60ml) fresh lemon juice 3-4 cloves garlic, minced 1 tablespoon Dijon mustard (whole grain mustard may be substituted) 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper ⅔ cup (180ml) extra virgin olive oil 4 ounces (113g) freshly grated Parmigianno Regianno cheese (see notes) ¾ cup (47g) chopped fresh basil Instructions Add potatoes to large pot. Cover with cold water and boil until fork tender, about 15-20 minutes. Drain and cut into bite-sized pieces while still warm. While potatoes are boiling, bake bacon at 400° F until crisp, about 20-30 minutes. Remove from oven and crumble. Alternatively, fry bacon on stovetop until crisp. Whisk together lemon juice and next 4 ingredients in a large bowl. Slowly whisk in olive oil in a steady stream until emulsified. Add warm potatoes, parmesan cheese, basil, and bacon; toss gently to coat. At this point, potato salad can be served warm. Otherwise, refrigerate for 2-3 hours for cold potato salad. Grilled Zucchini 2 medium zucchini, about 8 oz each, sliced 1/4 inch thick 1 tbsp olive oil , extra virgin 1 tbsp red wine vinegar 1 tsp dried parsley 1 Tbsp fresh basil 1/2 tsp garlic powder Kosher salt Freshly ground black pepper Instructions Preheat grill on medium-high. In a large bowl, toss zucchini with oil, red wine vinegar, parsley, basil, and garlic powder. Season with 1/4 teaspoon salt and black pepper, to taste. Once grill is hot, carefully use tongs to rub an oiled paper towel over grates to clean. Using tongs , place zucchini on grill. Cover and cook, 2 to 3 minutes. Flip and continue cooking on high, covered, 2 to 3 minutes more When zucchini is tender, remove from heat, taste for salt and adjust as needed and eat right away. Cucumber Cooler Add the sliced cucumbers to a large pitcher or jar. Pour in the water and stir well. Cover and refrigerate for at least 4 hours or overnight. Keep the water refrigerated. Serve with or without ice. Drink within 3 days. Street Corn Chopped Salad From Dash of Mandi meal blog. SO. GOOD. Use basil instead of cilantro, onions instead of green onions. Play with it! The concept is delicious. Jalapenos are coming next week if you'd like to wait for fresh spice! Ranch Croutons 2 cups sourdough bread, cut into cubes 1 & 1/2 tbsp olive oil 1.5 tsp ranch seasoning, such as from Trader Joe’s Chipotle Dressing 1/4 cup sour cream 1/4 cup mayo 1 chipotle in adobo sauce or dried chilis with extra oil 2 tbsp lime juice zest of half a lime salt and pepper to taste Salad 2 tbsp olive oil 2.5 cups fresh corn kernels, about 3-4 ears salt and pepper to taste 2 cloves of garlic, minced 1/2 a jalapeño, finely diced, seeds and ribs removed 2 heads of romaine, chopped 1/2 cup cilantro leaves, roughly chopped 3-4 green onions, sliced 1/4 cup cotija cheese, grated or crumbled Instructions Preheat the oven to 400 degrees F. Add the cubed sourdough to a baking sheet in a single layer. Add olive oil and use clean hands to coat the cubed sourdough. Sprinkle on the ranch seasoning. You can use anywhere from 1 tsp to 1 & a 1/2 tsp of this. Toss again to evenly coat. Bake for 10-12 minutes. While the croutons are baking, make the chipotle dressing by adding all of the ingredients to a blender. Blend until smooth and creamy. Cover and refrigerate until ready to use. Heat a large skillet with a lid over medium high heat. Once skillet is heated, add the olive oil to coat. Add the corn kernels to the pan in one even layer. Season with salt and pepper then cover the skillet with a lid. Cook for 5-7 minutes, the corn is should be a bit charred on the bottom. Reduce the heat to medium, and add in the minced garlic. Stir to combine and cook uncovered for 1 minute. Remove from the heat and set aside to cool before assembling the salad. In a large salad bowl add the chopped romaine, cooked corn with garlic, diced jalapeño, cilantro, green onion, cotija and croutons. Drizzle on desired amount of chipotle dressing. Toss to fully the coat the salad. Serve immediately and enjoy! Undercutting mowed garlic for easier harvest. So thankful for the great team that helped get the last of the garlic in. Garlic is about dried and we'll get it out to CSA soon. After tomatoes are harvested we sort by size, type, grade, and ripeness. How will you enjoy your tomatoes this week? Whelp the early season greenhouse basil was awesome, so we planted another round in a different greenhouse, next to... can you guess what crop is growing next to the basil? CSA Member Calendar First Summer CSA Delivery Wednesday May 14th /Friday 16th First Egg CSA Delivery Wednesday July 23rd / Friday 25th CSA Harvest Potluck and Party Saturday September 13th at 4pm First Fall CSA Delivery Wednesday November 5th 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 Boxes are labeled as Small or Full. Summer Salad Lover Add-on shares are in a large tote labeled "Salad Add-ons"    #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 availability 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 2025 season you can use your vacation credits to purchase add-ons electronically or apply the credit to a Fall Share. 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 email us at camasswalefarmcsa@gmail.com .  > Back to Our Recipe Archives

Recipes: bulb fennel and citris salad, oregon shrimp ceviche with cucumbers and tomatoes Have you ever seen anything in your life more wonderful than the way the sun, every evening, relaxed and easy, floats toward the horizon and into the clouds or the hills, or the rumpled sea, and is gone– and how it slides again out of the blackness, every morning, on the other side of the world, like a red flower streaming upward on its heavenly oils, say, on a morning in early summer, at its perfect imperial distance– and have you ever felt for anything such wild love– do you think there is anywhere, in any language, a word billowing enough for the pleasure that fills you, as the sun reaches out, as it warms you as you stand there, empty-handed– or have you too turned from this world– or have you too gone crazy for power, for things? by Mary Oliver -- It's so HOT this week. The Sun, our friend, our foe. Our call to rise when it rise and sleep when it falls. The plants love the sun but they have their tipping point too! While almost everything on the farm is growing strong, we've had some losses from the heat. It happens. Mostly its good out here though-- can you tell by the quality of your Crop Share that were working smart and hard and so are the plants? We work intently to keep weeds and pests away from food crops so they can thrive-- we have lots of help from lady bugs and lace wings, a smart and spirited farm crew, good soil etc. Even so sometimes we get too hot and so do the plants. We lost our first round of brussel sprouts last week -- the plants were covered in row cover to protect them from bugs but upon uncovering them to cultivate they were wilted on the ground. Yikes! We had seeded back up trays and have already re-planted. To keep ourselves cool we have to take greater pre-cautions, so we farmers don't wilt. On the farm when its above 90 F we start implementing more frequent breaks, cold water in the field, neck ties wetted, wet hats, retreats to the cooler or pack shed for lighter/ shaded work as possible, electrolyte popcicles, team-mindedness, not working alone and starting earlier in the day. In the near future we would like to invest in shade or mister structures that we can take to the field. How will you stay cool this weekend? WHAT'S IN MY BOX? heirloom and slicing tomato mix - 2/3 lb cherry tomatoes - 1/2 pint red cabbage - 1 ct italian kale - 1 bu sweet corn - 2 ct tropeo onions - 1 bunch cucumbers - 2/3 lb smalls, 1.25 lbs fulls cauliflower ~2/3 -1 lb smalls, ~ 1.25- 2 lb fulls fennel bulb   for fulls only - 1 ct zucchini - ~ 2 ct smalls, ~ 3 ct fulls *blueberries   for fulls   only - 1 bu This is our first CSA harvest of blueberries after 4+ years of tending these perennial plants intro fruition. We should get blueberries to all in the next couple weeks. Cheers to seeing more berries in your CSA in years to come. Salad Lover's Add-On - salanova salad mix Egg Add-On - starts in late July for Egg Lover's share holders!! Coming right up.... Fennel Bulb and Orange Salad 4 medium oranges any combination of navel, blood, Cara Cara, Tangelo, etc. 1 medium fennel bulb 3 cups salad greens sliced or torn into small pieces 1/4 cup thin sliced red onion 2 tablespoons salted, roasted pistachios chopped 1/4 cup orange juice 3 tablespoons olive oil 1 tablespoon honey 1 teaspoon Dijon mustard pinch salt and pepper Instructions Cut about 1/2 inch off of the top and bottom of the oranges, and then slice the peel off from all sides. Place each orange on its side, and cut it into thin slices. Reserve any juice to use in the vinaigrette. Slice the fennel. Cut about 1/2 inch off of the bottom root end. Slice the bulb in half lengthwise. Place the flat end of each half on the cutting board and cut it into thin strips crosswise, so you have thin crescent-shaped strips. Arrange the baby greens, orange slices, fennel slices, and sliced onion on a serving platter. Sprinkle the pistachios over the top. To make the dressing, combine the reserved orange juice, olive oil, honey, mustard, a pinch of salt and pepper in a jar. Whisk or shake well to combine. Taste and add extra salt if necessary. Pour the salad dressing over the salad and serve. Ceviche with Oregon Shrimp 1 lbs pre-cooked Oregon shrimp Lime Juice – about 5 limes or more as needed 1 cucumber – diced into small chunks 1 tropeo onions - diced into small chunks 2 small tomatoes – diced into small chunks 2 serrano or jalapeño peppers (or one of each) - finely chopped – seeds optional ⅓ cup of fresh cilantro - finely chopped 1 cup of tomato juice, or more tomatoes... Salt & Pepper to taste 1 Avocado - diced into small chunks Instructions Place shrimp in a plastic or glass container (not metal -- it reacts with the acids) Add the lime juice making sure all of the shrimp is covered with it (add more lime juice if necessary). Cover shrimp and refrigerate for an hour to soak in the flavor-- small Oregon shrimp are pre-cooked in salty water before they are shipped to stores, so they don't need to "cook" in the lime juice like raw shrimp do. If you are using raw shrimp, you'll need to soak them in lime juice for at least 3 hours, to preferably overnight. Mix all vegetables, and set aside in the fridge. When the shrimp is thoroughly seasoned with the lime juice (or cooked through if you bought raw shrimp-- and it will be pink), then add the vegetables, tomato juice, salt & pepper and mix well. Serve with tostadas, saltines or tortilla chips. Sweet corn is coming sooooon!! CSA Member Calendar First Summer CSA Delivery Wednesday May 14th /Friday 16th First Egg CSA Delivery Wednesday July 23rd / Friday 25th CSA Harvest Potluck and Party Saturday September 13th at 4pm First Fall CSA Delivery Wednesday November 5th 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 Boxes are labeled as Small or Full. Summer Salad Lover Add-on shares are in a large tote labeled "Salad Add-ons"    #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 availability 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 2025 season you can use your vacation credits to purchase add-ons electronically or apply the credit to a Fall Share. 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 email us at camasswalefarmcsa@gmail.com .  > Back to Our Recipe Archives

Recipes: basil potato salad, grilled zucchini, cucumber water, street corn salad WHAT'S IN MY BOX? heirloom tomatoes mix - 1.5 lb (small) - 2lb (full) potatoes - 1.5 lb (small), 2 lb (full) little gem head lettuce - 1 ct (small), 2 ct (full) basil - 1 bu sweet corn - 2 ct (small), 3 ct (full) cucumbers - ~ 2 ct (small), ~3 ct (full) zucchini - ~ ~ 1 lb (small), ~ 1.5 (fulls We are ascending the mountain of summer harvest. The following crops were also available for Crop Share holders today and are included in your boxes, but are not pictured in the photo. broccoli - 1 ct (fulls only) tropeo onion - 1 ct (smalls only) blueberries - 1/2 pint (smalls only) Salad Lover's Add-On - salanova salad mix Egg Add-On - starts in late July for Egg Lover's share holders!! Coming NEXT WEEK... Recipe concepts for using your whole box of produce in two meals: meal 1: Pesto on toast with potato/ zucchini/corn hash and a side of fresh chopped tomatoes. meal 2: lettuce and cucumber salad with greek yogurt dressing topped with lamb kabab and fresh tomatoes. See more recipes below... A note about ADD-ONs: In a couple of weeks you can login to Farmigo and order add-on items like 5 to 10 lb cases of pickling cukes, garlic, tomatoes, green beans, and/or honey. You can use your Farmigo vacation credits or a debit card for add-ons once items are listed. We'll keep you posted. If you need a bulk amount of something for preserving sooner, just email the farm at camasswalefarmcsa@gmail.com .  Enjoy! Basil Potato Salad From letthemeatgfcake.com 2 lbs (906g) baby Yukon gold potatoes (boil whole) 10 thick slices (½ lb) bacon, cooked and crumbled (see notes) ¼ cup (60ml) fresh lemon juice 3-4 cloves garlic, minced 1 tablespoon Dijon mustard (whole grain mustard may be substituted) 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper ⅔ cup (180ml) extra virgin olive oil 4 ounces (113g) freshly grated Parmigianno Regianno cheese (see notes) ¾ cup (47g) chopped fresh basil Instructions Add potatoes to large pot. Cover with cold water and boil until fork tender, about 15-20 minutes. Drain and cut into bite-sized pieces while still warm. While potatoes are boiling, bake bacon at 400° F until crisp, about 20-30 minutes. Remove from oven and crumble. Alternatively, fry bacon on stovetop until crisp. Whisk together lemon juice and next 4 ingredients in a large bowl. Slowly whisk in olive oil in a steady stream until emulsified. Add warm potatoes, parmesan cheese, basil, and bacon; toss gently to coat. At this point, potato salad can be served warm. Otherwise, refrigerate for 2-3 hours for cold potato salad. Grilled Zucchini 2 medium zucchini, about 8 oz each, sliced 1/4 inch thick 1 tbsp olive oil , extra virgin 1 tbsp red wine vinegar 1 tsp dried parsley 1 Tbsp fresh basil 1/2 tsp garlic powder Kosher salt Freshly ground black pepper Instructions Preheat grill on medium-high. In a large bowl, toss zucchini with oil, red wine vinegar, parsley, basil, and garlic powder. Season with 1/4 teaspoon salt and black pepper, to taste. Once grill is hot, carefully use tongs to rub an oiled paper towel over grates to clean. Using tongs , place zucchini on grill. Cover and cook, 2 to 3 minutes. Flip and continue cooking on high, covered, 2 to 3 minutes more When zucchini is tender, remove from heat, taste for salt and adjust as needed and eat right away. Cucumber Cooler Add the sliced cucumbers to a large pitcher or jar. Pour in the water and stir well. Cover and refrigerate for at least 4 hours or overnight. Keep the water refrigerated. Serve with or without ice. Drink within 3 days. Street Corn Chopped Salad From Dash of Mandi meal blog. SO. GOOD. Use basil instead of cilantro, onions instead of green onions. Play with it! The concept is delicious. Jalapenos are coming next week if you'd like to wait for fresh spice! Ranch Croutons 2 cups sourdough bread, cut into cubes 1 & 1/2 tbsp olive oil 1.5 tsp ranch seasoning, such as from Trader Joe’s Chipotle Dressing 1/4 cup sour cream 1/4 cup mayo 1 chipotle in adobo sauce or dried chilis with extra oil 2 tbsp lime juice zest of half a lime salt and pepper to taste Salad 2 tbsp olive oil 2.5 cups fresh corn kernels, about 3-4 ears salt and pepper to taste 2 cloves of garlic, minced 1/2 a jalapeño, finely diced, seeds and ribs removed 2 heads of romaine, chopped 1/2 cup cilantro leaves, roughly chopped 3-4 green onions, sliced 1/4 cup cotija cheese, grated or crumbled Instructions Preheat the oven to 400 degrees F. Add the cubed sourdough to a baking sheet in a single layer. Add olive oil and use clean hands to coat the cubed sourdough. Sprinkle on the ranch seasoning. You can use anywhere from 1 tsp to 1 & a 1/2 tsp of this. Toss again to evenly coat. Bake for 10-12 minutes. While the croutons are baking, make the chipotle dressing by adding all of the ingredients to a blender. Blend until smooth and creamy. Cover and refrigerate until ready to use. Heat a large skillet with a lid over medium high heat. Once skillet is heated, add the olive oil to coat. Add the corn kernels to the pan in one even layer. Season with salt and pepper then cover the skillet with a lid. Cook for 5-7 minutes, the corn is should be a bit charred on the bottom. Reduce the heat to medium, and add in the minced garlic. Stir to combine and cook uncovered for 1 minute. Remove from the heat and set aside to cool before assembling the salad. In a large salad bowl add the chopped romaine, cooked corn with garlic, diced jalapeño, cilantro, green onion, cotija and croutons. Drizzle on desired amount of chipotle dressing. Toss to fully the coat the salad. Serve immediately and enjoy! Undercutting mowed garlic for easier harvest. So thankful for the great team that helped get the last of the garlic in. Garlic is about dried and we'll get it out to CSA soon. After tomatoes are harvested we sort by size, type, grade, and ripeness. How will you enjoy your tomatoes this week? Whelp the early season greenhouse basil was awesome, so we planted another round in a different greenhouse, next to... can you guess what crop is growing next to the basil? CSA Member Calendar First Summer CSA Delivery Wednesday May 14th /Friday 16th First Egg CSA Delivery Wednesday July 23rd / Friday 25th CSA Harvest Potluck and Party Saturday September 13th at 4pm First Fall CSA Delivery Wednesday November 5th 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 Boxes are labeled as Small or Full. Summer Salad Lover Add-on shares are in a large tote labeled "Salad Add-ons"    #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 availability 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 2025 season you can use your vacation credits to purchase add-ons electronically or apply the credit to a Fall Share. 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 email us at camasswalefarmcsa@gmail.com .  > Back to Our Recipe Archives

Recipes: bulb fennel and citris salad, oregon shrimp ceviche with cucumbers and tomatoes Have you ever seen anything in your life more wonderful than the way the sun, every evening, relaxed and easy, floats toward the horizon and into the clouds or the hills, or the rumpled sea, and is gone– and how it slides again out of the blackness, every morning, on the other side of the world, like a red flower streaming upward on its heavenly oils, say, on a morning in early summer, at its perfect imperial distance– and have you ever felt for anything such wild love– do you think there is anywhere, in any language, a word billowing enough for the pleasure that fills you, as the sun reaches out, as it warms you as you stand there, empty-handed– or have you too turned from this world– or have you too gone crazy for power, for things? by Mary Oliver -- It's so HOT this week. The Sun, our friend, our foe. Our call to rise when it rise and sleep when it falls. The plants love the sun but they have their tipping point too! While almost everything on the farm is growing strong, we've had some losses from the heat. It happens. Mostly its good out here though-- can you tell by the quality of your Crop Share that were working smart and hard and so are the plants? We work intently to keep weeds and pests away from food crops so they can thrive-- we have lots of help from lady bugs and lace wings, a smart and spirited farm crew, good soil etc. Even so sometimes we get too hot and so do the plants. We lost our first round of brussel sprouts last week -- the plants were covered in row cover to protect them from bugs but upon uncovering them to cultivate they were wilted on the ground. Yikes! We had seeded back up trays and have already re-planted. To keep ourselves cool we have to take greater pre-cautions, so we farmers don't wilt. On the farm when its above 90 F we start implementing more frequent breaks, cold water in the field, neck ties wetted, wet hats, retreats to the cooler or pack shed for lighter/ shaded work as possible, electrolyte popcicles, team-mindedness, not working alone and starting earlier in the day. In the near future we would like to invest in shade or mister structures that we can take to the field. How will you stay cool this weekend? WHAT'S IN MY BOX? heirloom and slicing tomato mix - 2/3 lb cherry tomatoes - 1/2 pint red cabbage - 1 ct italian kale - 1 bu cilantro - 1 bu tropeo onions - 1 bunch cucumbers - 2/3 lb smalls, 1.25 lbs fulls cauliflower -OR- broccoli - ~2/3 -1 lb smalls, ~ 1.25- 2 lb fulls fennel bulb  - 1 ct zucchini - ~ 2 ct smalls, ~ 3 ct fulls *blueberries   for fulls   only - 1 bu This is our first CSA harvest of blueberries after 4+ years of tending these perennial plants intro fruition. We should get blueberries to all in the next couple weeks. Cheers to seeing more berries in your CSA in years to come. Salad Lover's Add-On - salanova salad mix Egg Add-On - starts in late July for Egg Lover's share holders!! Coming right up.... Fennel Bulb and Orange Salad 4 medium oranges any combination of navel, blood, Cara Cara, Tangelo, etc. 1 medium fennel bulb 3 cups salad greens sliced or torn into small pieces 1/4 cup thin sliced red onion 2 tablespoons salted, roasted pistachios chopped 1/4 cup orange juice 3 tablespoons olive oil 1 tablespoon honey 1 teaspoon Dijon mustard pinch salt and pepper Instructions Cut about 1/2 inch off of the top and bottom of the oranges, and then slice the peel off from all sides. Place each orange on its side, and cut it into thin slices. Reserve any juice to use in the vinaigrette. Slice the fennel. Cut about 1/2 inch off of the bottom root end. Slice the bulb in half lengthwise. Place the flat end of each half on the cutting board and cut it into thin strips crosswise, so you have thin crescent-shaped strips. Arrange the baby greens, orange slices, fennel slices, and sliced onion on a serving platter. Sprinkle the pistachios over the top. To make the dressing, combine the reserved orange juice, olive oil, honey, mustard, a pinch of salt and pepper in a jar. Whisk or shake well to combine. Taste and add extra salt if necessary. Pour the salad dressing over the salad and serve. Ceviche with Oregon Shrimp 1 lbs pre-cooked Oregon shrimp Lime Juice – about 5 limes or more as needed 1 cucumber – diced into small chunks 1 tropeo onions - diced into small chunks 2 small tomatoes – diced into small chunks 2 serrano or jalapeño peppers (or one of each) - finely chopped – seeds optional ⅓ cup of fresh cilantro - finely chopped 1 cup of tomato juice, or more tomatoes... Salt & Pepper to taste 1 Avocado - diced into small chunks Instructions Place shrimp in a plastic or glass container (not metal -- it reacts with the acids) Add the lime juice making sure all of the shrimp is covered with it (add more lime juice if necessary). Cover shrimp and refrigerate for an hour to soak in the flavor-- small Oregon shrimp are pre-cooked in salty water before they are shipped to stores, so they don't need to "cook" in the lime juice like raw shrimp do. If you are using raw shrimp, you'll need to soak them in lime juice for at least 3 hours, to preferably overnight. Mix all vegetables, and set aside in the fridge. When the shrimp is thoroughly seasoned with the lime juice (or cooked through if you bought raw shrimp-- and it will be pink), then add the vegetables, tomato juice, salt & pepper and mix well. Serve with tostadas, saltines or tortilla chips. Sweet corn is coming sooooon!! CSA Member Calendar First Summer CSA Delivery Wednesday May 14th /Friday 16th First Egg CSA Delivery Wednesday July 23rd / Friday 25th CSA Harvest Potluck and Party Saturday September 13th at 4pm First Fall CSA Delivery Wednesday November 5th 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 Boxes are labeled as Small or Full. Summer Salad Lover Add-on shares are in a large tote labeled "Salad Add-ons"    #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 availability 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 2025 season you can use your vacation credits to purchase add-ons electronically or apply the credit to a Fall Share. 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 email us at camasswalefarmcsa@gmail.com .  > Back to Our Recipe Archives

Recipes: teriyaki broccoli, greek couscous salad with tomatoes and cucumbers JULY 4th PICK UP NOTES: - Coburg Commons and Great Harvest Bakery are closed, your pick up site is different for today only. Coburg Commons --> pick up at Camas Swale Farm at 91424 Coburg Rd. 12-6pm today instead. Great Harvest Bakery --> pick up at 1628 East 26th St. 12-6pm today instead. Please notify us if you intend to pick up late. If you requested a vacation for today, thank you! You still get the newsletter. If you forgot to request vacation but will not be picking up your share today, please email camasswalefarmcsa@gmail.com so we retain your box at the farm for easier donation. Thanks! WHAT'S IN YOUR BOX? heirloom tomatoes - 1/2 - 3/4 lb cone cabbage - 1 ct , a sweet versatile cabbage rainbow chard - 1 bu dill - 1 bu garlic - 1 ct small, 2 ct full cucumbers - ~ 2 ct #1 and #2 broccoli - ~ 2/3 lb smalls - ~ 1 lb fulls red leaf lettuce  - 1 ct zucchini - ~ 2 ct smalls, ~ 3 ct fulls rainbow carrots   for fulls  - 1 bu Salad Lover's Add-On - salanova salad mix Egg Add-On - starts in late July for Egg Lover's share holders Upcoming Crops: cilantro, onions, more cucumbers .... green house heirlooms are putting on fruits, lots of other crops in the field are growing strong but are a few weeks out like celery and beets. Recipe Ideas: zoodles, cabbage slaw, sauerkraut, greek skewers (recipe below), teriyaki beef (recipe below), tzatziki sauce with dill, carrots roasted with dill yogurt sauce drizzle, chard wraps. CSA Member Farm Walk + Paint and Sip Sunday! What a fun day-- about 30 CSA households totaling about 60 participants from a few months old and up joined us on the farm Sunday. In under 2 hours our group painted a lot of cards to take home, noshed on lots farm fresh veggies, harvested napa cabbage for several families to take home and make kimchee, cleaned about a crate of garlic, cleaned out the cooler to send folks home with bulk extras, and did a lot of meandering in the fields and connecting with other Crop Share holders and farmers. This was an enjoyable low-cost and low-fuss event that seemed to fill lots of folks' cups. We collected feedback and it seems a June farm walk will be a part of future seasons' schedule. Afterwords several of us headed off to Coburg Commons bookstore of a special farm to table paint and sip with artist Lola Buckwald. If you missed this event-- mark your calendar for our CSA Harvest Potluck September 13th 4-9pm. Oh my-- we are not the only ones busy on the farm! HumbleBee Honey has about 30 hives on our farm and we will have Camas Swale Farm honey for sale later this season. Our personal hive is also very busy-- too busy! So much respect for bee keepers. Don't worry -- our personal hive now has a super on top giving our thriving bees more room and we'll add a second hive this Fall. Our farm neighborhood is an attractive place for bees. Both farm neighbors are low spray and do not use neonicitinoids which are toxic to bees. Our farm is organic. The field across the street grew meadow-foam this year. Put this all together and the honey we've tasted so far is excellent. Greek Couscous Salad with Tomato and Cucumber   Lemon Vinaigrette ¼ cup olive oil 1 tablespoon white wine vinegar or red wine vinegar 1 lemon juiced (about 2 tablespoons) 1-2 tablespoons honey ¼ teaspoon fresh ground black pepper Couscous Salad 2¼ cups cool water ½ teaspoon salt 1½ teaspoons olive oil 1½ cups uncooked pearl couscous ⅔ cup chopped cucumber ⅓ cup chopped red onion ⅔ cup chopped tomatoes ⅔ cup garbanzo beans ½ cup sliced Kalamata Olives ¼ cup crumbled feta cheese ¼ cup loosely packed basil ribbons or chopped dill or parsley Instructions In a small bowl, whisk the olive oil, white wine vinegar, lemon juice, honey, and pepper. Bring water to a boil, add the salt and olive oil. Stir in the pearl couscous. Reduce heat, cover, and simmer for 8-10 minutes or until the water is absorbed, stirring once or twice. Remove the lid and let it cool, stirring several times. In a large bowl, combine the cooled couscous, cucumber, red onion, tomatoes, garbanzo beans, Kalamata Olives, Feta Cheese, and fresh herbs.  Drizzle with the lemon vinaigrette and toss to coat. Teriyaki Beef and Broccoli from Table for Two - we like this method. 1 tablespoon vegetable oil 1 ½ pounds (680 g) New York strip steak, sliced thinly with any excess fat cut off 1 teaspoon baking soda ½ teaspoon kosher salt 1 teaspoon sesame oil 2 teaspoon garlic paste or finely minced garlic 1 teaspoon ginger paste or finely minced ginger 1 cup (237 ml) low-sodium soy sauce 2 teaspoons sriracha 1 teaspoon mirin ¼ cup (85 g) honey ½ cup (118 ml) water 1 tablespoon cornstarch 3 cups (273 g) fresh broccoli florets, steamed for 3 minutes Instructions Heat the oil in a large frying pan over medium heat. 1 tablespoon vegetable oil Toss the beef with the baking soda and salt then add it to the pan and cook until the beef turns a dark brown color. Remove it from the pan and set it aside for later. Add the sesame oil, garlic paste and ginger paste to the pan and cook for about a minute or until the garlic starts to become fragrant. 1 teaspoon sesame oil,2 teaspoon garlic paste or finely minced garlic,1 teaspoon ginger paste or finely minced ginger Pour in the soy sauce, sriracha, mirin and honey and stir to combine. 1 cup (237 ml) low-sodium soy sauce,2 teaspoons sriracha,1 teaspoon mirin,¼ cup (85 g) honey Bring it to a low simmer as you whisk every so often to prevent burning. In a small bowl, stir the water and cornstarch together then pour it into the pan and whisk to combine as it thickens. ½ cup (118 ml) water,1 tablespoon cornstarch Let it cook down and thicken for about three minutes before adding the beef and broccoli to the pan and stirring to combine. 3 cups (273 g) fresh broccoli florets Continue cooking for another 2-3 minutes or until heated through. Serve over rice and garnish with freshly chopped cherry tomatoes or green onions and toasted sesame seeds Carrot harvest with working members. Carrot bunches require extra handling-- next week we'll start bulk harvesting these without the tops to make the work go faster whilst still providing awesome carrots. CSA Member Calendar First Summer CSA Delivery Wednesday May 14th /Friday 16th First Egg CSA Delivery Wednesday July 23rd / Friday 25th CSA Harvest Potluck and Party Saturday September 13th at 4pm First Fall CSA Delivery Wednesday November 5th 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 Boxes are labeled as Small or Full. Summer Salad Lover Add-on shares are in a large tote labeled "Salad Add-ons"    #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 availability 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 2025 season you can use your vacation credits to purchase add-ons electronically or apply the credit to a Fall Share. 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 email us at camasswalefarmcsa@gmail.com .  > Back to Our Recipe Archives

Recipes: teriyaki broccoli, greek skewers The simultaneous time of year-- when the edge of Spring and Summer overlap and we have lots of greens and the first of summer fruits being harvested at once, while also planting crops for fall harvest. What a busy time on the farm! WHAT'S IN YOUR BOX? half pint cherry tomatoes - 1 ct cone cabbage - 1 ct , a sweet versatile cabbage rainbow chard - 1 bu dill - 1 bu garlic - 1 ct small, 2 ct full cucumbers - 2 ct #1 and #2 broccoli - ~ 2/3 lb smalls - ~ 1 lb fulls butterhead lettuce - 1 ct red leaf lettuce  - 1 ct striped zucchini - 2 ct smalls, 3 ct fulls rainbow carrots   for fulls  - 1 bu Salad Lover's Add-On - salanova salad mix Egg Add-On - starts in late July for Egg Lover's share holders Upcoming Crops: cilantro, onions, more cucumbers .... green house heirlooms are putting on fruits, lots of other crops in the field are growing strong but are a few weeks out like celery and beets. Recipe Ideas: zoodles, cabbage slaw, sauerkraut, greek skewers (recipe below), teriyaki beef (recipe below), tzatziki sauce with dill, carrots roasted with dill yogurt sauce drizzle, chard wraps. CSA Member Farm Walk + Paint and Sip Sunday! What a fun day-- about 30 CSA households totaling about 60 participants from a few months old and up joined us on the farm Sunday. In under 2 hours our group painted a lot of cards to take home, noshed on lots farm fresh veggies, harvested napa cabbage for several families to take home and make kimchee, cleaned about a crate of garlic, cleaned out the cooler to send folks home with bulk extras, and did a lot of meandering in the fields and connecting with other Crop Share holders and farmers. This was an enjoyable low-cost and low-fuss event that seemed to fill lots of folks' cups. We collected feedback and it seems a June farm walk will be a part of future seasons' schedule. Afterwords several of us headed off to Coburg Commons bookstore of a special farm to table paint and sip with artist Lola Buckwald. If you missed this event-- mark your calendar for our CSA Harvest Potluck September 13th 4-9pm. Oh my-- we are not the only ones busy on the farm! HumbleBee Honey has about 30 hives on our farm and we will have Camas Swale Farm honey for sale later this season. Our personal hive is also very busy-- too busy! So much respect for bee keepers. Don't worry -- our personal hive now has a super on top giving our thriving bees more room and we'll add a second hive this Fall. Our farm neighborhood is an attractive place for bees. Both farm neighbors are low spray and do not use neonicitinoids which are toxic to bees. Our farm is organic. The field across the street grew meadow-foam this year. Put this all together and the honey we've tasted so far is excellent. Greek Skewers  from Little Broken food blog 12 grape or cherry tomatoes 6 – 8 oz. whole block of feta in brine, cut into 12 (¾ – 1 inch) cubes 12 whole Kalamata olives, pitted 1-2 cucumbers , cut into ½-inch thick rounds Fresh minced parsley and or dill , for garnish, optional 12 ct 6 inch skewers SAUCE 2 Tbsp. olive oil 1 Tbsp. red wine vinegar 1 Tbsp. fresh lemon juice 1 garlic clove, minced ¼ tsp. dried oregano Kosher salt and fresh ground black pepper Instructions In a small bowl, whisk together the vinaigrette ingredients. Season with salt and pepper to taste. Set aside at room temperature while you prepare the skewers. To assemble the skewers, thread one tomato, feta cube, olive, and cucumber slice onto the skewer. Transfer to a serving platter. (When threading on the feta, hold it tightly between your fingers to avoid it cracking and/or breaking. I usually like to have a few extra cubes of feta in case some do break). Repeat until you have a total of 12 skewers. Right before serving, drizzle the skewers with the vinaigrette. If desired, garnish with parsley and season with additional salt and pepper. Teriyaki Beef and Broccoli from Table for Two - we like this method. 1 tablespoon vegetable oil 1 ½ pounds (680 g) New York strip steak, sliced thinly with any excess fat cut off 1 teaspoon baking soda ½ teaspoon kosher salt 1 teaspoon sesame oil 2 teaspoon garlic paste or finely minced garlic 1 teaspoon ginger paste or finely minced ginger 1 cup (237 ml) low-sodium soy sauce 2 teaspoons sriracha 1 teaspoon mirin ¼ cup (85 g) honey ½ cup (118 ml) water 1 tablespoon cornstarch 3 cups (273 g) fresh broccoli florets, steamed for 3 minutes Instructions Heat the oil in a large frying pan over medium heat. 1 tablespoon vegetable oil Toss the beef with the baking soda and salt then add it to the pan and cook until the beef turns a dark brown color. Remove it from the pan and set it aside for later. Add the sesame oil, garlic paste and ginger paste to the pan and cook for about a minute or until the garlic starts to become fragrant. 1 teaspoon sesame oil,2 teaspoon garlic paste or finely minced garlic,1 teaspoon ginger paste or finely minced ginger Pour in the soy sauce, sriracha, mirin and honey and stir to combine. 1 cup (237 ml) low-sodium soy sauce,2 teaspoons sriracha,1 teaspoon mirin,¼ cup (85 g) honey Bring it to a low simmer as you whisk every so often to prevent burning. In a small bowl, stir the water and cornstarch together then pour it into the pan and whisk to combine as it thickens. ½ cup (118 ml) water,1 tablespoon cornstarch Let it cook down and thicken for about three minutes before adding the beef and broccoli to the pan and stirring to combine. 3 cups (273 g) fresh broccoli florets Continue cooking for another 2-3 minutes or until heated through. Serve over rice and garnish with freshly chopped cherry tomatoes or green onions and toasted sesame seeds Carrot harvest with working members. Carrot bunches require extra handling-- next week we'll start bulk harvesting these without the tops to make the work go faster whilst still providing awesome carrots. CSA Member Calendar First Summer CSA Delivery Wednesday May 14th /Friday 16th First Egg CSA Delivery Wednesday July 23rd / Friday 25th CSA Harvest Potluck and Party Saturday September 13th at 4pm First Fall CSA Delivery Wednesday November 5th 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 Boxes are labeled as Small or Full. Summer Salad Lover Add-on shares are in a large tote labeled "Salad Add-ons"    #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 availability 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 2025 season you can use your vacation credits to purchase add-ons electronically or apply the credit to a Fall Share. 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 email us at camasswalefarmcsa@gmail.com .  > Back to Our Recipe Archives