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Recipes: snap pea and burrata salad, napa cabbage salad with peanut dressing Dear Crop Share Members, We are in week 2 of 25 of your CSA. We are so thankful you've chosen to join us to be your vegetable farmers for another season. Remember each week is unique. But some things are constant, there will almost always be a leafy green, a head of lettuce, a root, and an herb or allium. And, pick up time is always 12-6pm :) Please pick up your Crop Share from 12pm - 6pm at your pick up site. Remember to pick up as early as possible especially on hot days, bring your own bag and sign off next to your name so we know you got your share. Enjoy and let us know if you have any questions, email camasswalefarmcsa@gmail.com or call us on Wednesdays 9-11am at our new office number 458-215-6154. Camas Swale Farmers Jonah & Amber What's In My Box? The difference between small and fulls this week is that smalls have less of several items (napa, salad mix and romaine) and do not have radishes. Smalls have half pints of strawberries this week-- we want everyone to get berries from the first round. The berry patch will have a second wind soon. Lots of salad mix this week so everyone gets this wonderful crunchy salad--- salad lovers, yes this is an exceptionally big lettuce week, time to share salad with friends... small share/ full share scallions 1 bu snap peas 1 pt enjoy cooked or raw Italian "dinosaur" kale 1 bu to eat raw, tear the leaf away from the spine and compost the spine, massage the leafy parts with oil and salt until it is dark green and very soft, add to your favorite salad. for cooking, cook lightly or crock pot it to get all the minerals mustard greens, "ho mi zi" 1 bu a heat tolerant mustard green. Simmering these vegetables low and slow makes them become soft, drab green, and honestly pretty ugly. But guess what? They taste soooo good! The stem is sweet like broccoli stems or kohlrabi and can be reserved for a stir fry or they can be juiced. bok choy 1-2 ct depending on size napa cabbage 1-2 med small/ 1-2 lg full salad mix .4 lb small / .6 lb full romaine lettuce 2 ct for fulls only lil' gem baby romaine 1 ct for smalls only radishes, bulk 1 pt fulls only enjoy cooked or raw Salad lovers only salad add-on 2/3 lb salad Snap Pea and Burrata Salad This was our favorite salad using snap peas from last season so we wanted to spotlight it one more time. What we love about this salad is the reminder to slice the snap peas in half for salads-- they are lovely to look at and they fill with salad dressing. Sub cilantro for basil or mint, add bok choy ends in addition to radishes to use more of what is in this week's box. Dressing Finely grated zest of 1 large lemon (about 2 teaspoons) Juice of 1 large lemon (about 1/4 cup) 1 clove garlic, peeled -OR- 1 stem + bulb green garlic sliced 2 1/2 teaspoons honey 1/3 cup extra-virgin olive oil 1/3 cup roasted salted pistachios Kosher salt Freshly ground black pepper Salad 1/2 pound sugar snap peas 2 teaspoons extra-virgin olive oil Kosher salt Freshly ground black pepper 1 head butterhead lettuce, leaves separated and torn if large, or 1 medium romaine heart cut into 1-inch pieces (about 4 cups) 1/4 cup fresh cilantro leaves (from about 8 sprigs), torn if large, divided (or mint leaves) 8 ounces drained burrata cheese 1 cup of radishes -- or the crunchy white part of bok choy, sliced 4 medium scallions, thinly sliced (about 1/2 cup) 2 tablespoons roasted, salted pistachios, crushed or finely chopped Instructions Blend all the salad dressing ingredients in a blender until smooth Toss butterhead lettuce leaves, 2 tablespoons cilantro leaves, and 3 tablespoons of the dressing together in a large, wide bowl. Top with half of the raw sliced snap peas. Tear 8 ounces burrata cheese into bite-size pieces and scatter over the salad. Top with all of the remaining snap peas, bok choy or radishes, and sliced scallions. Drizzle with the remaining dressing. Sprinkle with the remaining 3 tablespoons fresh cilantro or mint leaves and 2 tablespoons crushed, roasted, salted pistachios. Napa Cabbage Salad with Peanut Dressing Photo and recipe from Food 52 Napa Cabbage Salad 1/2 - 1 head napa cabbage 1 cup cilantro leaves, chopped (from last week) 1 cup bean sprouts 2 Thai chiles, finely diced 3 scallions, finely diced 1 packet Ramen noodles, crushed and toasted in a dry skillet 2 tablespoon toasted sesame seeds Peanut Dressing Juice of one lime 3 tablespoon peanut butter 3 tablespoon peanut oil 2 tablespoon rice vinegar 1 tablespoon soy sauce 1 tablespoon honey 2 inch piece ginger, peeled and chopped 1 clove garlic, peeled and chopped 1 teaspoon salt 1 tablespoon siracha 1/2 teaspoon sesame oil Step 1 To make the dressing, combine all ingredients in a blender or food processor and blend until smooth, about 1 minute. Step 2 Cut the cabbage into thin strips: lay the half cabbage head on a cutting board and cut in half lengthwise, leaving the root end in tact. Then cut the remaining halves in half again lengthwise. Now cut all three sections crosswise into half inch strips until you reach the root end. Step 3 To prep the ramen noodles, crush lightly while still in packaging. Open package and discard seasoning packet. In a dry skillet over medium heat toast noodles until lightly browned, about 4-6 minutes. Step 4 Toss cabbage, cilantro, bean sprouts, green onions, chiles, ramen noodles, and sesame seeds with peanut dressing and serve. Try tofu, chopped nuts, shredded chicken, or grilled salmon if you're looking for some protein. CSA Member Calendar First Summer CSA Delivery Wednesday May 13/Friday May 15 First Egg Delivery Week of July 22 - October Farm Tour + Kraut Making Sunday June 28th 1 pm - 4pm Harvest Potluck and Party Saturday October 3rd at 4pm First Fall CSA Delivery Wednesday November 4th 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: snap pea and burrata salad, napa cabbage salad with peanut dressing Dear Crop Share Members, We are in week 2 of 25 of your CSA. We are so thankful you've chosen to join us to be your vegetable farmers for another season. Remember each week is unique. But some things are constant, there will almost always be a leafy green, a head of lettuce, a root, and an herb or allium. And, pick up time is always 12-6pm :) Please pick up your Crop Share from 12pm - 6pm at your pick up site. Remember to pick up as early as possible especially on hot days, bring your own bag and sign off next to your name so we know you got your share. Enjoy and let us know if you have any questions, email camasswalefarmcsa@gmail.com or call us on Wednesdays 9-11am at our new office number 458-215-6154. Camas Swale Farmers Jonah & Amber What's In My Box? The difference between small and fulls this week is that smalls have smaller sized napa, butterhead, salad mix and half pints of radish instead of full. small share/ full share scallions 1 bu snap peas 1 pt enjoy cooked or raw Italian "dinosaur" kale 1 bu to eat raw, tear the leaf away from the spine and compost the spine, massage the leafy parts with oil and salt until it is dark green and very soft, add to your favorite salad. for cooking, cook lightly or crock pot it to get all the minerals mustard greens, "ho mi zi" 1 bu a heat tolerant mustard green. Simmering these vegetables low and slow makes them become soft, drab green, and honestly pretty ugly. But guess what? They taste soooo good! And minerals become fully available when the greens are cooked well. You can make a really rocking pot of vegetarian mustard greens (see recipe below). The stem is sweet like broccoli stems or kohlrabi and can be reserved for a stir fry or they can be juiced. bok choy 1-2 ct depending on size napa cabbage 1 med small/ 1 lg full salad mix .4 lb small / .6 lb full butterhead lettuce 1 med small / 1 lg full radishes, bulk 1/2 pt small / 1 pt full enjoy cooked or raw Salad lovers only salad add-on 2/3 lb salad Snap Pea and Burrata Salad This was our favorite salad using snap peas from last season so we wanted to spotlight it one more time. What we love about this salad is the reminder to slice the snap peas in half for salads-- they are lovely to look at and they fill with salad dressing. Sub cilantro for basil or mint, add bok choy ends in addition to radishes to use more of what is in this week's box. Dressing Finely grated zest of 1 large lemon (about 2 teaspoons) Juice of 1 large lemon (about 1/4 cup) 1 clove garlic, peeled -OR- 1 stem + bulb green garlic sliced 2 1/2 teaspoons honey 1/3 cup extra-virgin olive oil 1/3 cup roasted salted pistachios Kosher salt Freshly ground black pepper Salad 1/2 pound sugar snap peas 2 teaspoons extra-virgin olive oil Kosher salt Freshly ground black pepper 1 head butterhead lettuce, leaves separated and torn if large, or 1 medium romaine heart cut into 1-inch pieces (about 4 cups) 1/4 cup fresh cilantro leaves (from about 8 sprigs), torn if large, divided (or mint leaves) 8 ounces drained burrata cheese 1 cup of radishes -- or the crunchy white part of bok choy, sliced 4 medium scallions, thinly sliced (about 1/2 cup) 2 tablespoons roasted, salted pistachios, crushed or finely chopped Instructions Blend all the salad dressing ingredients in a blender until smooth Toss butterhead lettuce leaves, 2 tablespoons cilantro leaves, and 3 tablespoons of the dressing together in a large, wide bowl. Top with half of the raw sliced snap peas. Tear 8 ounces burrata cheese into bite-size pieces and scatter over the salad. Top with all of the remaining snap peas, bok choy or radishes, and sliced scallions. Drizzle with the remaining dressing. Sprinkle with the remaining 3 tablespoons fresh cilantro or mint leaves and 2 tablespoons crushed, roasted, salted pistachios. Napa Cabbage Salad with Peanut Dressing Photo and recipe from Food 52 Napa Cabbage Salad 1/2 - 1 head napa cabbage 1 cup cilantro leaves, chopped (from last week) 1 cup bean sprouts 2 Thai chiles, finely diced 3 scallions, finely diced 1 packet Ramen noodles, crushed and toasted in a dry skillet 2 tablespoon toasted sesame seeds Peanut Dressing Juice of one lime 3 tablespoon peanut butter 3 tablespoon peanut oil 2 tablespoon rice vinegar 1 tablespoon soy sauce 1 tablespoon honey 2 inch piece ginger, peeled and chopped 1 clove garlic, peeled and chopped 1 teaspoon salt 1 tablespoon siracha 1/2 teaspoon sesame oil Step 1 To make the dressing, combine all ingredients in a blender or food processor and blend until smooth, about 1 minute. Step 2 Cut the cabbage into thin strips: lay the half cabbage head on a cutting board and cut in half lengthwise, leaving the root end in tact. Then cut the remaining halves in half again lengthwise. Now cut all three sections crosswise into half inch strips until you reach the root end. Step 3 To prep the ramen noodles, crush lightly while still in packaging. Open package and discard seasoning packet. In a dry skillet over medium heat toast noodles until lightly browned, about 4-6 minutes. Step 4 Toss cabbage, cilantro, bean sprouts, green onions, chiles, ramen noodles, and sesame seeds with peanut dressing and serve. Try tofu, chopped nuts, shredded chicken, or grilled salmon if you're looking for some protein. CSA Member Calendar First Summer CSA Delivery Wednesday May 13/Friday May 15 First Egg Delivery Week of July 22 - October Farm Tour + Kraut Making Sunday June 28th 1 pm - 4pm Harvest Potluck and Party Saturday October 3rd at 4pm First Fall CSA Delivery Wednesday November 4th 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: Strawberry Vinaigrette, Avocado Kale Salad, Ginger Miso Soup with Mustard Greens, Vegan Cesar Salad Dear Crop Share Members, We made it to week one of your CSA Crop Share at last! We've missed harvesting for you all, and we've made good use of our time on the farm preparing fields, seeding, planting and cultivating young crops. We hope you are open to using lots of leafy greens in your meals this week. Salads, stir fries, and wraps oh my. All of these leafy greens are evidence that it is still Spring despite what the weather is trying to tell us. It really is a warm dry Spring, and with this heat brings some challenges in farming such as higher pest pressure and pressure on the water table, but all in all our farm is in a good geographic position. We are fortunate to have ample water here and lots of habitat for beneficial bugs, and good neighbors who also care about their land. We have many organic non-chemical strategies to stay resilient, and lately we've employed many to protect crops in the field and so far so good. Covering and pruning plants, working in cover crops, releasing beneficial bugs like lace wings, and setting out sticky traps to monitor are just few strategies we use to help crops stay balanced. We are so thankful you've chosen to join us to be your vegetable farmers for another season. Remember each week is unique. But some things are constant, there will almost always be a leafy green, a head of lettuce, a root, and an herb or allium. And, pick up time is always 12-6pm :) Please pick up your Crop Share on Friday from 12pm - 6pm at your pick up site. Remember to pick up as early as possible especially on hot days, bring your own bag and sign off next to your name so we know you got your share. Every item in your box is grown on our certified organic farm in Coburg. We think you'll love this week's romaine, scallions and berries. We know other crops take some getting used to or occasionally look different than what you see on the shelf, so we'll do our best to spotlight those. Enjoy and let us know if you have any questions, email camasswalefarmcsa@gmail.com or call us on Wednesdays 9-11am at our new office number 458-215-6154. Camas Swale Farmers Jonah & Amber What's In My Box? small share/ full share cilantro 1 bu the stems are edible and flavorful too romaine lettuce 1 lg / 2 med one of the sweetest crunchiest lettuces around, chop for a salad or use the leaves as boats for quinoa salad etc. green kale 1 bu to eat raw, tear the leaf away from the spine and compost the spine, massage the leafy parts with oil and salt until it is dark green and very soft, add to your favorite salad. for cooking, cook lightly or crock pot it to get all the minerals mustard greens, "ho mi zi" 1 bu as pictured below, this is a heat tolerant mustard green. Simmering these vegetables low and slow makes them become soft, drab green, and honestly pretty ugly. But guess what? They taste soooo good! And minerals become fully available when the greens are cooked well. You can make a really rocking pot of vegetarian mustard greens (see recipe below). The stem is sweet like broccoli stems or kohlrabi and can be reserved for a stir fry or they can be juiced. scallions 1 bu radishes, bulk 1 pt enjoy cooked or raw snap peas (smalls only) 1 pt enjoy cooked or raw chard (fulls only) 1 bu saute it for best mineral absorption. strawberries (fulls only) - 1/2 pt you might just gobble these up but a half pint is also a nice amount to feature on a salad or even to make a salad dressing with! See Iris' favorite berry vinaigrette dressing recipe below. Strawberry Vinaigrette 1 cup strawberries with tops cut off 2 tablespoons apple cider vinegar or red wine vinegar 2 tablespoons olive oil 1-2 tbsp of honey 1/4 teaspoon salt 1/4 teaspoon pepper Make the dressing by blending all the ingredients in a blender or food processor. Refrigerate dressing until ready to serve. Add dressing to the salad right before serving. Avocado Kale Salad Recipe and Photo from Foolproof Living Food Blog 1 ripe avocado, plus more as garnish 3 tablespoons lemon juice, freshly squeezed 1 tablespoon olive oil 1 clove of garlic, minced ½ teaspoon kosher salt ¼ teaspoon black pepper For The Salad 1 bunch kale, de-stemmed and chopped (5-6 cups of kale) ½ cup pine nuts, sliced almonds, or chopped walnuts (or pumpkin or hemp seeds for a nut free option) cilantro, chopped optional garnish Ginger Garlic Miso Soup Recipe and Photo from Living Naturally 2 tablespoons untoasted sesame oil (or another neutral-flavored oil) 2 tablespoons very finely minced or grated fresh ginger 1 or 2 garlic cloves, very finely minced 1/2 bunch of scallions, finely slices 1 bunch Ho Mi Zi mustard greens stems and central ribs removed and finely chopped for use, leaves shredded or left whole if small 5 cups mild-flavored low-sodium vegetable broth (or water-the soup will have plenty of flavor 1/4 cup white miso paste 4 to 8 ounces firm tofu, cubed Place the sesame oil in a medium-size pot over medium heat. Once the oil has warmed up, add the ginger, garlic, white parts of the green onions, and the chopped turnip stems. Sauté, stirring occasionally, until the white parts of the leeks are nearly translucent and the turnip stem pieces are tender, 5 to 7 minutes. Add the broth to the pot and raise the heat to medium-high. Once the broth is very hot, but not boiling, place the miso in a small bowl, whisk in about 1 cup of the hot broth to make a slurry, then add that mixture back to the pot. Turn off the heat, but leave the pot on the burner, shredded turnip greens, and tofu. Let it stand for a moment to heat everything through and wilt the greens, then serve immediately. Vegan Cesar Salad Photo from Marley Spoon ... which is an online meal plan ordering program that we are not recommending, but we do appreciate their meal photos! Wow! This is a salad we make because chick peas are so wonderful baked to a crisp texture and with crunchy romaine. We love that you can toss chickpeas and bread crumbs on the same pan with this recipe. Cesar dressing (store bought or make your own recipe here) 1 large head or 2 medium heads romaine lettuce 2 cans chick peas 1/2 loaf of good bread from Great Harvest Bakery 1 lemon hand full of sunflower seeds radishes, sliced thin seasoning 1. Preheat the oven to 400F. Line a large oven tray with baking paper. Drain and rinse the chickpeas, then pat dry with paper towel. Put on the lined tray, drizzle with 2 tbs olive oil and scatter the seasoning over. Roast for 10 mins. 2. Make dressing if making your own 3. Toast croutons Cut the bread into bite-sized chunks. Scatter the bread over the chickpeas on the tray. Roast for a further 10-15 mins until the chickpeas and croutons are golden and crisp (keep an eye on them as they can burn easily). 4. Prep lettuce and radish While the croutons are toasting, trim the lettuce, then coarsely shred the leaves. Thinly slice the radish. 5. Dress salad Add the lettuce, radish and half the roasted chickpeas and croutons to the dressing and toss to combine. Taste, then season with salt and pepper. 6. Get ready to serve Divide the salad among bowls and scatter over the sunflower seeds and remaining chickpeas and croutons. Serve with the lemon wedges. CSA Member Calendar First Summer CSA Delivery Wednesday May 13/Friday May 15 First Egg Delivery Week of July 22 - October Farm Tour + Kraut Making Sunday June 28th 1 pm - 4pm Harvest Potluck and Party Saturday October 3rd at 4pm First Fall CSA Delivery Wednesday November 4th 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: Strawberry Vinaigrette, Avocado Kale Salad, Ginger Miso Soup with Mustard Greens, Vegan Cesar Salad Dear Crop Share Members, We made it to week one of your CSA Crop Share at last! We've missed harvesting for you all, and we've made good use of our time on the farm preparing fields, seeding, planting and cultivating young crops. We hope you are open to using lots of leafy greens in your meals this week. Salads, stir fries, and wraps oh my. All of these leafy greens are evidence that it is still Spring despite what the weather is trying to tell us. It really is a warm dry Spring, and with this heat brings some challenges in farming such as higher pest pressure and pressure on the water table, but all in all our farm is in a good geographic position. We are fortunate to have ample water here and lots of habitat for beneficial bugs, and good neighbors who also care about their land. We have many organic non-chemical strategies to stay resilient, and lately we've employed many to protect crops in the field and so far so good. Covering and pruning plants, working in cover crops, releasing beneficial bugs like lace wings, and setting out sticky traps to monitor are just few strategies we use to help crops stay balanced. We are so thankful you've chosen to join us to be your vegetable farmers for another season. Remember each week is unique. But some things are constant, there will almost always be a leafy green, a head of lettuce, a root, and an herb or allium. And, pick up time is always 12-6pm :) Please pick up your Crop Share on Wednesday from 12pm - 6pm at your pick up site. Remember to pick up as early as possible especially on hot days, bring your own bag and sign off next to your name so we know you got your share. Every item in your box is grown on our certified organic farm in Coburg. We think you'll love this week's romaine, scallions and berries. We know other crops take some getting used to or occasionally look different than what you see on the shelf, so we'll do our best to spotlight those. Enjoy and let us know if you have any questions, email camasswalefarmcsa@gmail.com or call us on Wednesdays 9-11am at our new office number 458-215-6154. Camas Swale Farmers Jonah & Amber What's In My Box? small share/ full share cilantro 1 bu the stems are edible and flavorful too romaine lettuce 1 lg / 2 med one of the sweetest crunchiest lettuces around, chop for a salad or use the leaves as boats for quinoa salad etc. green kale 1 bu to eat raw, tear the leaf away from the spine and compost the spine, massage the leafy parts with oil and salt until it is dark green and very soft, add to your favorite salad. for cooking, cook lightly or crock pot it to get all the minerals spinach .35 lb/ .45 lb some yellowing from the heat, but mostly this crop did decent. chop and eat raw or better yet saute it for best mineral absorption. Either way, spinach is delicious. mustard greens, "ho mi zi" 1 bu as pictured below, this is a heat tolerant mustard green. Simmering these vegetables low and slow makes them become soft, drab green, and honestly pretty ugly. But guess what? They taste soooo good! And minerals become fully available when the greens are cooked well. You can make a really rocking pot of vegetarian mustard greens (see recipe below). The stem is sweet like broccoli stems or kohlrabi and can be reserved for a stir fry or they can be juiced. scallions 1 bu radishes, bulk 1 pt enjoy cooked or raw strawberries - 1/2 pt you might just gobble these up but a half pint is also a nice amount to feature on a salad or even to make a salad dressing with! See Iris' favorite berry vinaigrette dressing recipe below. Strawberry Vinaigrette 1 cup strawberries with tops cut off 2 tablespoons apple cider vinegar or red wine vinegar 2 tablespoons olive oil 1-2 tbsp of honey 1/4 teaspoon salt 1/4 teaspoon pepper Make the dressing by blending all the ingredients in a blender or food processor. Refrigerate dressing until ready to serve. Add dressing to the salad right before serving. Avocado Kale Salad Recipe and Photo from Foolproof Living Food Blog 1 ripe avocado, plus more as garnish 3 tablespoons lemon juice, freshly squeezed 1 tablespoon olive oil 1 clove of garlic, minced ½ teaspoon kosher salt ¼ teaspoon black pepper For The Salad 1 bunch kale, de-stemmed and chopped (5-6 cups of kale) ½ cup pine nuts, sliced almonds, or chopped walnuts (or pumpkin or hemp seeds for a nut free option) cilantro, chopped optional garnish Ginger Garlic Miso Soup Recipe and Photo from Living Naturally 2 tablespoons untoasted sesame oil (or another neutral-flavored oil) 2 tablespoons very finely minced or grated fresh ginger 1 or 2 garlic cloves, very finely minced 1/2 bunch of scallions, finely slices 1 bunch Ho Mi Zi mustard greens stems and central ribs removed and finely chopped for use, leaves shredded or left whole if small 5 cups mild-flavored low-sodium vegetable broth (or water-the soup will have plenty of flavor 1/4 cup white miso paste 4 to 8 ounces firm tofu, cubed Place the sesame oil in a medium-size pot over medium heat. Once the oil has warmed up, add the ginger, garlic, white parts of the green onions, and the chopped turnip stems. Sauté, stirring occasionally, until the white parts of the leeks are nearly translucent and the turnip stem pieces are tender, 5 to 7 minutes. Add the broth to the pot and raise the heat to medium-high. Once the broth is very hot, but not boiling, place the miso in a small bowl, whisk in about 1 cup of the hot broth to make a slurry, then add that mixture back to the pot. Turn off the heat, but leave the pot on the burner, shredded turnip greens, and tofu. Let it stand for a moment to heat everything through and wilt the greens, then serve immediately. Vegan Cesar Salad Photo from Marley Spoon ... which is an online meal plan ordering program that we are not recommending, but we do appreciate their meal photos! Wow! This is a salad we make because chick peas are so wonderful baked to a crisp texture and with crunchy romaine. We love that you can toss chickpeas and bread crumbs on the same pan with this recipe. Cesar dressing (store bought or make your own recipe here) 1 large head or 2 medium heads romaine lettuce 2 cans chick peas 1/2 loaf of good bread from Great Harvest Bakery 1 lemon hand full of sunflower seeds radishes, sliced thin seasoning 1. Preheat the oven to 400F. Line a large oven tray with baking paper. Drain and rinse the chickpeas, then pat dry with paper towel. Put on the lined tray, drizzle with 2 tbs olive oil and scatter the seasoning over. Roast for 10 mins. 2. Make dressing if making your own 3. Toast croutons Cut the bread into bite-sized chunks. Scatter the bread over the chickpeas on the tray. Roast for a further 10-15 mins until the chickpeas and croutons are golden and crisp (keep an eye on them as they can burn easily). 4. Prep lettuce and radish While the croutons are toasting, trim the lettuce, then coarsely shred the leaves. Thinly slice the radish. 5. Dress salad Add the lettuce, radish and half the roasted chickpeas and croutons to the dressing and toss to combine. Taste, then season with salt and pepper. 6. Get ready to serve Divide the salad among bowls and scatter over the sunflower seeds and remaining chickpeas and croutons. Serve with the lemon wedges. CSA Member Calendar First Summer CSA Delivery Wednesday May 13/Friday May 15 First Egg Delivery Week of July 22 - October Farm Tour + Kimchee Making Sunday June 28th 1 pm - 4pm Harvest Potluck and Party Saturday October 3rd at 4pm First Fall CSA Delivery Wednesday November 4th 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: Frittata with Spinach or Nettle; Split Pea Soup with Carrots Dear CSA Community, This is our one time Spring Newsletter that we send to all of our community members! If you are already signed up for our CSA Crop Share, thank you! You'll get more information about first deliveries soon. You can always login to your account at Farmigo to double check your sign up and pick up location, too. If you haven't reserved a Crop Share yet, please sign up here s o we can do a great job growing for you! The Crop Share is currently three quarters full, help us fill it! Sign up will close once we are full, and all sign ups should be completed by May 1. Thanks so much! Remember why.... and.... it's YUMMY! On the farm we are seeding weekly, the seed house and caterpillar tunnels are full of bright and lively starts, greenhouses are planted with arugula, spinach, radishes, turnips, snap peas, strawberries, green onions and lettuce mix. Potatoes are getting cut and dusted with ash today in preparation for planting (this process is called chitting), and we were transplanting onions in the field today. There is a lot happening on the farm in April! Last Fall some of you will remember that we asked for input on crop plans for 2026. Some of you emailed us and others snail mailed letters of thanks, requests and feedback. Thank you!! This year will be similar to 2025 however we are growing a little more garlic, roma tomatoes and strawberries this year, and it should be a good year for our golden plum trees. If it's a good pear and apple year we will partner with Parker Learning Garden for these and other pome fruits. We are excited about the season ahead. A few members requested a food processing day and asked when they can come to the farm. Mark your calendars for a CSA Member kimchi making party in late June and our annual Potluck Party in September! We love connecting you with where your produce is grown and each other, and we get a lot out of it ourselves. Exact dates are in the CSA Calendar below, and stay tuned for pop-up CSA member u-pick times. This season we've raised about $500 to subsidize a hand full of hard ship Crop Shares, and we are partnered with the PNW CSA Coalition which allows our farm to accept SNAP benefits for payment + double up bucks. There is more information on our website about how to sign up using SNAP. If you know someone in need of support paying for a Crop Share, please email us! In terms of continuing to invest in sustainability on the farm, we purchased a new soil- working implement made in Washington called an Imants Spader. It reduces our bed prep tractor passes in the field by around 30% and in some cases eliminates tillage. Tillers make a smooth soil surface for direct seeding but pulverize the soil and can make a "hard pan". The spader is very effective at making smooth bed tops too. The spader also works cover crop into the soil and leaves the soil pretty fluffy to plant into all in one pass; without tilling. We've also set practical goals around reducing single use plastic usage in field production, too -- more on that another time. Returning staff Pascale, Jason, Peter, Shaun, Rachel, Jenna and Ash are back at it with us. Crop quality and efficiency on the farm are better when our team is mostly composed of returning experienced farmers, and we hope you see that this season ahead. We've also welcomed new staff Marco and Amanda. Both of them come with over a decade of organic ag experience. Working member volunteer roles are about full, but we do have one slot Tuesday 8:30-12:30 bi-weekly open if you are interested please email us. I'll end with this poem that Farmer Jonah wrote for his dad when he was 18. It reminds me of all the hope packed into a beginning, into a seed-- and the hope of Spring. From the seed house brimming with plants and potential, to our children growing into bigger humans with agency and dedication to justice and kindness, and finally to our community supporting local stores and farms etc., -- we feel solid ground beneath our feet here and see plenty of good work ahead to keep us busy. We look forward to growing for you another season, and sharing recipes and moments on the farm. If you have any burning questions about this season's Crop Share please reach out. Also, if you have a friend that you think would enjoy getting veggies from the farm, please share this Spring Newsletter with them! With care and carrots, Camas Swale Farmers Amber, Jonah and team CSA Member Calendar FIRST CSA Delivery May 13th for Wednesday Sites, May 15th for Friday sites Sign up for 2026 Crop Shares February 1st - May 1 Sunday June 28th CSA Member Open House 11-2pm Bring a picnic blanket and a snack, u-pick flowers, make kimchee together, sample hot sauces, take a farm walk, kids can chop veggies or make art or just enjoy some time exploring a safe, large landscape. RSVP link coming soon. Saturday September 19th CSA Member Harvest Potluck Party 4-9pm Celebrate the season and connect with the farm at our annual very festive event. What's Anticipated for the First CSA's? salad mix radish spinach green onions potatoes mustard greens baby carrots italian kale turnips and more... Potato and Spinach or Nettle Frittata Sometimes our children like spinach, sometimes they do not. Sprinkle the greens on one side of the pan only if desired! 2 tablespoons olive oil 6 small red potatoes, sliced 1 cup torn fresh spinach or chopped nettle leaves* nettle leaves are wild harvested, the top two sets of leaves are most tender. harvest and chop with gloves to prevent a nettle sting 2 tsp chopped green onions 1 tsp crushed garlic 1/4 tsp nutmeg salt and pepper to taste 6 large eggs ⅓ cup milk ½ cup shredded Cheddar cheese Heat olive oil in a medium skillet over medium heat. Cook potatoes in hot oil, stirring occasionally, until tender but firm, about 10 minutes. Mix in spinach or nettle, green onions, and garlic. Season with salt and pepper. Cook and stir until spinach is wilted, 1 to 2 minutes. Beat together eggs and milk in a medium bowl. Add spices. Pour over vegetables in the skillet. Sprinkle with Cheddar cheese. Reduce heat to low, cover, and cook until eggs are firm, 5 to 7 minutes. Slice and enjoy! Split Pea Soup with Spring Carrots from Plantains and Challah 1 pound split peas 1 Tablespoon olive oil 1 medium onion, diced 4 celery ribs, diced 3 carrots, diced 4 garlic cloves, sliced ½ teaspoon garlic powder 1 teaspoon ground coriander ½ teaspoon nutmeg 1 teaspoon kosher salt freshly cracked black pepper to taste 2-2.5 quarts vegetable stock (you can use water, but add more vegetables or spices for added flavor) 1 tablespoon lemon zest from one lemon, optional Sweat the vegetables in olive oil until soft and translucent. Add the split peas and spices. Cover with water and bring to a boil, then simmer until peas are completely soft and the soup gets thick and creamy. Approximately 30-40 minutes on low flame. You can add the lemon zest or lemon juice at the end if desired for a little brightness. 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, Starting May 13th/15th #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 all the same for Fall Shares.  #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 2026 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 Brussels Sprouts With Bacon, Onions, & Eggs, Celeriac Soup Dear CSA Community, Thank you so much for joining us this season. You've supported our farm in the most direct way you can. It means the world to us to have your trust, camaraderie, and investment. You also made a choice to invest in your own nourishment by committing to a 29 week food adventure! Way to go everyone! Initial reflection on the season includes that we can never grow too much garlic! Crop supports such as micronutrient sprays increased vitality for several crops. Soil amending per soil tests and the years of adding organic matter are paying off. Broccoli loves boron, potatoes love potassium. Single leader trellis for tomatoes in the greenhouse result in less weight but higher quality and less sorting. Investing in our team is always worth it as they are the legs, arms, and heart of the farm. Equipment is expensive and we may always have a piece of equipment on lease. Projects in the near future include building an office at the barn so that others who work here can participate more in the administration of the farm. Look forward to occasional, new, shiny input on the newlsetters this coming season! What would you like to see more or less of next year? If you have reflection on the season to share feel free to email us at camasswalefarmcsa@gmail.com or send us snail mail, we appreciate your notes and always read and share them with the team! We'll be in touch in the New Year with Crop Share offerings for 2026, and sign up begin mid-January / and certainly by February 1st! We typically send one email and one snail mail card with more information. I love this poem below by Native American elder Joy Harjo-- it reminds me of the circular nature of life, where there is an end there is a beginning on the horizon. Transition going forward and reflection on what was before... Happy holidays everyone, Camas Swale Farmers Amber, Jonah, Jason, Miranda, Pascale, Peter, Rachel, Ash, Carolin, Jenna and Shaun Perhaps the World Ends Here Joy Harjo 1951 – The world begins at a kitchen table. No matter what, we must eat to live. The gifts of earth are brought and prepared, set on the table. So it has been since creation, and it will go on. We chase chickens or dogs away from it. Babies teethe at the corners. They scrape their knees under it. It is here that children are given instructions on what it means to be human. We make men at it, we make women. At this table we gossip, recall enemies and the ghosts of lovers. Our dreams drink coffee with us as they put their arms around our children. They laugh with us at our poor falling-down selves and as we put ourselves back together once again at the table. This table has been a house in the rain, an umbrella in the sun. Wars have begun and ended at this table. It is a place to hide in the shadow of terror. A place to celebrate the terrible victory. We have given birth on this table, and have prepared our parents for burial here. At this table we sing with joy, with sorrow. We pray of suffering and remorse. We give thanks. Perhaps the world will end at the kitchen table, while we are laughing and crying, eating of the last sweet bite. CSA Member Calendar Last Fall CSA Delivery Wednesday November 26 Sign up for 2026 Crop Shares February 1st What's In My Last Box of 2025? salad mix - 1/2 lb escarole - 1 ct carrots, rainbow - 1.5 lb romanesco - 1 lb celeriac - 1 ct the top of the celeriac may be dark from oxidation unwashed potatoes, white - 2 lbs brussel sprout - 1-2 ct kabocha (pie) squash - 2-3 ct onions - 1. 5 lb s garlic - 1/4 lb the garlic may be pushing up, trying to sprout-- use it up soon leek - 1 ct Roasted Brussels Sprouts With Bacon, Onions, & Eggs 1 Pounds of Brussel Sprouts, Trimmed & Halved 1 lb Romanesco florets 1 1/2 Cups Sliced Bacon 1 Onion, Peeled & Thinly Sliced 4 Tablespoons Olive Oil Salt & Pepper To Taste 4 Large Eggs 2 Tablespoons Grated Parmesan Preheat oven to 400 degrees F. Lightly grease a foil-lined baking sheet. In a bowl, toss the prepared sprouts, romanesco florets, onions and bacon with the olive oil and season with salt and pepper. Place the sprout mixture in a single layer onto the prepared baking sheet. Place into oven and bake for 10 minutes, then toss and cook until tender, another 5 minutes. Remove from oven and create 4 wells, gently cracking the eggs over the sprouts, keeping the yolk intact. Sprinkle eggs with grated cheese, and season with salt and pepper, to taste. Place into oven and bake until the egg whites have set, an additional 9 to 10 minutes. Serve immediately and enjoy! Celeriac Soup from Tin Eats The link to the original recipe is here, with additional notes on blending etc here. If you'd made pureed soup before, the following is probably sufficient! Enjoy! 4 tbsp butter , unsalted 2 garlic cloves , finely chopped 1 onion , diced (brown or yellow) 1/2 leek (white part only, peeled, washed then diced) , diced into 1cm / ½" cubes (~ 3/4 cup) 3 celery stems , diced into 1cm / ½" cubes (~1 1/2 cups) 1.6 lb (peeled weight) celeriac , cut into 2cm / ⅘" cubes (2lb unpeeled) 7oz potato , peeled, cut into 2cm / 4/5" cubes (floury or all-rounder – about 1 large) 6 cups water , or turkey broth/stock if you prefer 1 1/2 tsp salt 1/4 tsp white pepper 1 cup cream , full fat (pure, thickened or heavy) Spice Sachet : 1 bay leaf 2 thyme sprigs 1/2 tsp black peppercorn (go without if no sachet) 1/2 tsp coriander seeds (1/8 tsp powder if no sachet) Garnish/Serving: Croutons Olive oil , for drizzling 1 tbsp chives , finely chopped (sub parsley) Spice and herb sachet: Bundle the bay leaf, thyme, black peppercorns and coriander seeds loosely in a small piece of cheesecloth to create a sachet. Tie with cooking twine to secure. Cook onion and leek: Melt butter in large pot over medium-low heat. Add onion, leek, celery and garlic. Cook for 10 minutes until onion is soft but not golden. Don't rush this part – this creates an important flavour base so we can make this soup using water not stock. Cook celeriac and potato: Add celeriac and potato. Cook for 10 minutes, stirring regularly, until the outside of the celeriac and potato starts to soften. Be careful to not colour the celeriac – we're going for a white soup here! Simmer 25 minutes: Add salt, pepper, Spice and Herb Sachet, and water. Bring to a boil, then turn down to a simmer. Simmer for 25 minutes (no lid) until celeriac is very soft. Cream: Add cream, simmer for another 3 minutes. Blitz: Remove Sachet, then blitz until fully smooth using your method of choice: Stick blender (~ 3 mins), or cool slightly and do in a blender in batches (Note 5) Adjust seasoning: Adjust salt and pepper to taste. Serving: Ladle into bowls. Sprinkle with croutons and chives, drizzle with olive oil. Serve with crusty bread for dunking! Other RECIPE IDEAS: Roasting Kabocha Squash and making Pie Puree Minimalist baker's Pumpkin Pie with Kabocha ABOUT PICKING UP YOUR Fall 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 all the same for Fall Shares.  #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: Cabbage with Tomatoes Flanken Recipe + Recipe Ideas What's In My Box? Fall Shares --all fall CSA boxes contain the same thing. Wow it's an amazing share this week, don't you think? Have you been waiting for arugula just as we have? This is the second to last week of Fall CSA, please plan for picking up your last Fall CSA share next week on Wednesday 12-6pm . More information next week. Arugula - 1/2 lb beets - 1.5 lb broccoli - 2/3 lb Bonus #2 grade cauliflower - 1 ct these cauliflower are wonderful for eating but many have blemishes or knobbiness that are unsuitable for retail sales. We are including these as a bonus this week! onions - 1. 5 lb cabbage, green - 1 ct delicata squash - 2-3 ct collards - 1 bu fingerling potatoes - 1.5 lb RECIPE IDEAS: Roasted Broccoli and Cauliflower with Parmesan Roasted Beets with Balsamic Arugula with Beets Salad Cookie and Kates Quick Collard Greens Cabbage Soup with Flanken with notes on "Ehud's vegetarian Cabbage" I tried to find a recipe similar to our friend Ehuds's tomatoes and cabbage recipe to no avail, but this is close. His recipe is sliced green cabbage cooked for with a lid on the pot to really cook down, add crushed tomatoes honey salt and pepper, cook it all down for 45 minutes. He grew up eating this in the kibbutz he lived in as a child , it is an all ages friendly dish. Now, this recipe is a measured alternative to this, and looks delicious. I imagine it will be good without Flanken. 1 1/2-2 lbs. Kosher Flanken (a cut of short ribs, or any tender beef) 1 ct 48 ounce can of Tomato Juice 1 ct 29 ounce can of Crushed tomatoes 1 1/2-2 lbs. head of cabbage, shredded 1 juice of a large lemon 2 small onions , chopped 2 large carrots (from last week) , cut into large chunks sweet potatoes can be substituted 1 large apple. peeled, and cut into large chunks 1 tbsp. vegetable or canola oil 2+ tbsp. brown sugar to taste In a skillet, sear Flanken on all sides to get off as much fat as you can and brown meat. Remove meat and set aside. In a large stock pot heat oil and saute onion until golden. Add cabbage and stir. Add Flanken and rest of the ingredients, except brown sugar. Stir on medium heat. Taste and slowly add the amount of sugar to taste. Cook for about 1 1/2 hours. Adjust heat to simmer if it is boiling too fast. When meat is fork tender remove from heat. Serve hot with some crusty bread. Cabbage Soup with Flanken with notes on "Ehud's vegetarian Cabbage" I tried to find a recipe similar to our friend Ehuds's tomatoes and cabbage recipe to no avail, but this is close. His recipe is sliced green cabbage cooked for with a lid on the pot to really cook down, add crushed tomatoes honey salt and pepper, cook it all down for 45 minutes. He grew up eating this in the kibbutz he lived in as a child , it is an all ages friendly dish. Now, this recipe is a measured alternative to this, and looks delicious. I imagine it will be good without Flanken. 1 1/2-2 lbs. Kosher Flanken (a cut of short ribs, or any tender beef) 1 ct 48 ounce can of Tomato Juice 1 ct 29 ounce can of Crushed tomatoes 1 1/2-2 lbs. head of cabbage, shredded 1 juice of a large lemon 2 small onions , chopped 2 large carrots (from last week) , cut into large chunks sweet potatoes can be substituted 1 large apple. peeled, and cut into large chunks 1 tbsp. vegetable or canola oil 2+ tbsp. brown sugar to taste In a skillet, sear Flanken on all sides to get off as much fat as you can and brown meat. Remove meat and set aside. In a large stock pot heat oil and saute onion until golden. Add cabbage and stir. Add Flanken and rest of the ingredients, except brown sugar. Stir on medium heat. Taste and slowly add the amount of sugar to taste. Cook for about 1 1/2 hours. Adjust heat to simmer if it is boiling too fast. When meat is fork tender remove from heat. Serve hot with some crusty bread. CSA Member Calendar First Fall CSA Delivery Wednesday November 5th (Wednesday delivery for all) Last Fall CSA Delivery Wednesday November 26 ABOUT PICKING UP YOUR Fall 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 all the same for Fall Shares.  #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: Chicken Stew by Salt & Lavender, Braised Caramelized Savoy Cabbage What's In My Box? Fall Shares --all fall CSA boxes contain the same thing leek - 1 ct carrots, rainbow - 1.5 lb cauliflower or broccoli - 2/3 lb chard braising mix - 2/3 lb red potatoes - 2lb garlic - 0.4 lb honey nut squash - 2-3 ct savoy cabbage - 1 ct This weekend the farm attended Fill Your Pantry, an event that serves Lane County residents each Fall. Our farm fills pre-orders for bulk goods and sells market style at this event. It was a challenging year for some customers with SNAP benefits on hold just before the event, and many folks were unable to pre-pay so lines were very long. But, going through the line, speaking with people, the energy was good-- folks were so patient! All in all the event got a lot of storage crops to households at a subsidized or wholesale rate. We also have brought in so many carrots this year and recently celebrated our staff with a special dinner for them catered by Chef Linos -- a wonderful family owned food cart in Coburg. Easy Chicken Stew by Salt & Lavender We've enjoyed this soup for three meals now and still are not sick of it. Enjoy! 1 tablespoon olive oil 1 tablespoon butter 1/2 medium onion chopped 2 sticks celery chopped 3 medium carrots peeled & sliced 3 cloves garlic minced 2 tablespoons flour 3 cups chicken broth/stock 1/2 cup heavy/whipping cream 1/2 teaspoon Italian seasoning 8 ounces mushrooms (use white or cremini) sliced 2 large Russet potatoes peeled & diced 1.5 pounds uncooked chicken breasts Salt & pepper to taste Add the oil, butter, onion, celery, carrots, and garlic to a Dutch oven or soup pot. Sauté over medium-high heat for 5-7 minutes. Stir in the flour and let it cook for about a minute. Stir in the chicken broth and ensure the flour has dissolved, then add in the cream, Italian seasoning, mushrooms, potatoes, and chicken. Increase the heat to high and bring the stew to a gentle boil. Reduce the heat to medium-low and simmer with the lid slightly open for 25 minutes. You may want to stir it a couple of times to ensure nothing is sticking to the bottom of the pot as it cooks. Take the chicken out of the pot and cut it up. Add it back in, then season the stew with salt & pepper to taste, and serve. Braised caramelized savoy cabbage 1/4 m edium head of savoy cabbage 2 tbsp olive oil 1/2 cup water 1 tbsp butter 3 cloves of garlic minced 1 tbsp soy sauce 1/4 tsp ground black pepper 1/4 cup water Slice the cabbage.  Before starting, be aware that this recipe uses a quarter of a head of medium savoy cabbage (using more wouldn’t fit in most skillets). Start by slicing the quarter in half lengthwise. Rinse it and pat it dry.  Rinse the cabbage wedges under cold water to remove any possible dirt. Drain them well and pat them dry with paper kitchen towels. Sauté until browned.  Heat the olive oil in a large non-stick skillet over medium heat. Once hot, add the cabbage wedges and sauté for 3-4 minutes or until golden brown. Flip and sauté the other side.  Once one side is golden brown, flip the wedges and sauté for another 3-4 minutes until the other side is golden brown as well. Cover and cook until tender.  Next, add 1/2 cup of water to the skillet and cover with a lid. Steam the cabbage for about 15 minutes or until tender. You can check the doneness by trying to pierce the cabbage with a thin knife. Sauté the garlic.  Once the cabbage wedges are tender, push them back to a side of the pan. Add the vegan butter and wait until it melts. Once melted, add the minced garlic and sauté for about 2 minutes. Next, stir to toss the cabbage wedges with the sautéed garlic. Season with soy sauce.  Add the soy sauce, ground black pepper, and 1/4 cup of water to the pan. Shake to toss the cabbage with the sauce. Sauté for a few more minutes.  Cook uncovered for another 3-4 minutes, flipping the wedges once halfway through cooking to season the cabbage evenly. Enjoy!  The cabbage is now ready. You can taste it and adjust the seasoning before serving. You can store this braised cabbage for up to 3 days in the refrigerator. CSA Member Calendar First Fall CSA Delivery Wednesday November 5th (Wednesday delivery for all) Last Fall CSA Delivery Wednesday November 26 ABOUT PICKING UP YOUR Fall 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 all the same for Fall Shares.  #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: Carrots Love Tomatoes Soup, Aji Amarillo Salt, Sesame Tahini Ginger Dressing What's In My Box? Fall Shares --all fall CSA boxes contain the same thing tetsukabuto squash- 2 ct This is a cross between butternut and kabocha squash that we are trialing this year. How do you like it? Like kabocha, you can bake the whole squash for 10 minutes before slicing it so that it gets softer before cutting it in half and scooping out the seeds and slicing it up for further baking. If you plan to use the flesh for soup or pie, you can bake the whole un-cut squash until it is fully cooked. To do this, poke the skin several times with a fork, rub the squash with oil, place on a baking sheet with some water in the pan, and roast for about 40 minutes on 400. Let cook, slice open and scoop out the seeds, then the flesh. YES! the seeds are edible, bake them like other pumpkin family seeds. carrots, orange - 1.5 lb beets - 2/3 lb mesculin braising mix - 2/3 lb this is a mix of mizuna and mustard greens. chop and enjoy as a salad, or massage with oil and salt for a raw but somewhat processed salad, or lightly saute with oil garlic and salt as a side or addition to soup. ahi amarillo "chinci" peruvian hot pepper - 0.15 lbs these are a specialty and delicious hot pepper that we grow for Hot Mama hot sauce company and for Andina Restaurant in Portland. Andina chefs cook with them, make sauce with them and they dry them and make a amarillo salt for topping food and salting rims of adult drinks. We harvested extra and hope you like them! shallots- 1/3 lb cauliflower or broccoli - 1 ct (or two smalls) SURPRISE! ripe or ripening tomatoes- 1 lb some bags contain fully ripe roma (small, oblong) tomatoes, most contain green roma tomatoes. Green roma tomatoes will ripen beautifully over the next two weeks if left in the paper bag on a counter or can be chopped up and used in a curry, soup or stir fry to add a tang. Green heirlooms don't ripen as well and are best used green. see the carrots love tomatoes soup recipe below, or check out this green tomato and sausage soup recipe here . turnip greens - 1 bu excellent for miso soup or sauteed with eggs Carrots Love Tomatoes Soup We adapted this from a carrot soup recipe from How Sweet Eats. We have had red tomato and carrot soup and enjoyed it, why not green. The tangy lime and green tomato go well with the sweet carrots and coconut milk, red tomatoes work too. 1.5 - 2lbs pounds carrots, peeled and chopped into 1 inch pieces 1 lb green (or red) tomatoes, cored and sliced in half 2 tablespoons olive oil kosher salt and pepper 1 tablespoons coconut oil 1 sweet onion, diced (or use shallots, they are a little spicier) 4 garlic cloves, minced 1 tablespoon chopped fresh ginger 3 cups vegetable (or chicken stock) 1 (14 ounce) can coconut milk 1 lime, juiced 2 scallions sliced or chopped roasted green tomatoes for topping Preheat the oven to 425 degrees F. Place the carrots and tomatoes on a baking sheet and toss with the olive oil. Sprinkle all over with salt and pepper. Roast for 20 to 25 minutes, until golden and caramelized. While the carrots and tomatoes are roasting, heat the coconut oil in a stock pot. Once it melts, stir in the onions, garlic and ginger with a big pinch of salt and pepper. Cook, stirring often, until the onions soften, about 5 to 6 minutes. Turn the heat to low if the carrots and tomatoes are not done yet. Once the carrots are done roasting, add them to the pot. Add in the stock and bring the mixture to a boil. Reduce to a simmer and cook for 10 minutes. Turn off the heat and very carefully transfer the mixture to a blender. Cover the blender with a towel and blue until pureed. Pour the soup back into the pot and heat it over low heat. Stir in the coconut milk and the lime juice. Stir until the soup is warmed throughout. Taste and season with more salt and pepper as needed. Serve with a drizzle of coconut milk or cream, plus scallions on top. Citrusy hot aji amarillo salt Aji Amarillo Peppers Sea Salt Instructions For air-drying, string them up and hang them in a warm, dry, well-ventilated area. For dehydrating or oven-drying, cut off the stem and slice the peppers in half. Next, spread the peppers in a single layer on a tray and dry at a low temperature, around 140F until brittle Once dry, add the peppers (with the seeds for more spice) to a coffee grinder and grind until flaky, mix with salt and place in a jar for storage. Note: spices store well with a desiccant packet placed in the container-- you can reuse one from another product. Sesame Tahini Dressing Use on roasted squash or mesculin salad...yum! 3 tablespo ons smooth tahini 2 tablespoons toasted sesame oil 2 tablespoons rice vinegar 1 tablespoon tamari 1 heaping teaspoon grated f resh ginger 1 teaspoon maple syrup or honey 1 to 3 tablespoons water, plus more if needed Instructions In a small bowl, whisk together the tahini, sesame oil, vinegar, tamari, ginger, maple syrup, and 1 tablespoon water until smooth. If the dressing is too thick, add an additional 1 to 2 tablespoons water until it’s a drizzleable consistency. CSA Member Calendar First Fall CSA Delivery Wednesday November 5th (Wednesday delivery for all) Last Fall CSA Delivery Wednesday November 26 ABOUT PICKING UP YOUR Fall 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 all the same for Fall Shares.  #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: Carrot Potato and Chickpea Curry, Curry Cauliflower Pickle, Miso Soup with Turnip Greens Dear Crop Share Members, This is our last delivery for the main season CSA. Thank you so much for joining us this year, its been an amazing growing season. We truly couldn't be the farmers that we are with the energy, security and attentiveness that we grow with, without Community Supported Agriculture. Our Fall Share begins next week, if you signed up for a fall share we will send an email confirmation to you by the weekend, or you can double check your order by logging into Farmigo. Fall shares are delivered to your same CSA pick up site but on Wednesdays -- all four Wednesdays in November. Sign up for next season begins in February each year, anticipate one e-mail reminder and one post card (we love sending you one special card each year). This Winter you can find our produce at the local grocers including the KIVA, Sundance, Main Street Grocer, Capella, and Friendly St, Grocer as well as at restaurants including Domek, Pandita, Bar Purlieu, Marche, and the Wheel. With gratitude, Camas Swale Farmers What's In My Box? small share/ full share delicata squash- 2 sm / 2 med honey nut squash - 1 ct one of the sweetest squashes on the planet with a great shelf life. YUMMMM. potatoes (california white )- 1.5 lb / 2 lbs rainbow carrots - 1.5 lb BONUS ahi amarillo "chinci" peruvian hot pepper - 0.2 lbs these are a specialty and delicious hot pepper that we grow for Hot Mama hot sauce company and for Andina Restaurant in Portland. Andina chefs cook with them, make sauce with them and they dry them and make a amarillo salt for topping food and salting rims of adult drinks. We harvested extra and hope you like them! leek - 1 ct purple cauliflower or broccoli - 1 ct (or two smalls) purple kale - 1 bu turnip greens - 1 bu excellent for miso soup Carrot and Potato Chickpea Curry Recipe and Photo from Monday Dreams 1 Tbsp olive oil 1 medium onion, finely chopped 3 garlic cloves, minced 1 chili such as aji amarillo, minced – or a tsp of chili flakes. Omit if you don’t like spicy food 1 Tbsp finely grated ginger 2 Tbsp tomato paste 2 tsp curry powder ½ tsp ground coriander ½ tsp ground cumin ¼ tsp ground turmeric 2 medium carrots, halved lengthwise, then thinly sliced 1 medium/big potato , cut into bite-size pieces (0.5 inches or 1 – 1.5 cm cubes) 1 15 oz can of chickpeas, drained and rinsed – or 1 ½ cup of cooked chickpeas 1 can full-fat coconut milk ¾ cup water ½ cup thawed frozen peas 1 Tbsp lime juice 1 tsp coconut sugar, or brown sugar 1 tsp sea salt, or more to taste Heat olive oil over medium heat in a heavy-bottom sauté pan or a medium-sized pot. Add onions and a big pinch of salt and sauté for about 5 minutes. Add garlic, chili and ginger. Cook for 3 more minutes, always stirring to keep the vegetables from burning. Add tomato paste, curry powder, ground coriander, ground cumin and ground turmeric and sauté for another minute or two, until fragrant. Add the carrots and potato. Stir to coat the vegetables with the spice mixture. Stir in the chickpeas, coconut milk, water and 1 tsp sea salt. Make sure the vegetables are covered with liquid, if not, add ¼ cup more water. Bring to a boil, then lower the heat to medium-low and simmer, stirring occasionally, for 30 minutes. Or until the vegetables are tender. Add peas and cook for 1 more minute. Turn off the heat and add lime juice and coconut sugar. Stir to combine. Season to taste with more sea salt. Serve warm and enjoy this cozy meal! Curry Cauliflower Pickles Recipe and Photo from Todd & Diane 1/2 medium head Cauliflower , cut into bite small sized pieces (about 1 lb. or 4 cups) 2 aji amarillo peppers (or jalapeno or sweet peppers), sliced 2-3 cloves Garlic , finely minced 3 cups Water 1 cup Distilled White Vinegar 2 Tablespoons Sugar 1 Tablespoon Salt 1 Tablespoon Soy Sauce 2 teaspoons Curry Powder Layer the dry chopped cauliflower, chili pepper and garlic into clean mason jars (about 3 quart size or one half gallon size) Make the pickling brine: mix all the wet ingredients and spices together and pour over the cauliflower until the veggies are covered. Close lids on jars and give everything a good shake. Refrigerate the pickles. Allow pickles to brine refrigerated for at least 7 days for best flavor and texture. Ginger Garlic Miso Soup Recipe and Photo from Living Naturally 2 tablespoons untoasted sesame oil (or another neutral-flavored oil) 2 tablespoons very finely minced or grated fresh ginger 1 or 2 garlic cloves, very finely minced 1/2 leek , finely slices 1 small bunch turnip greens , stems and central ribs removed and finely chopped for use, leaves shredded or left whole if small 5 cups mild-flavored low-sodium vegetable broth (or water-the soup will have plenty of flavor 1/4 cup white miso paste 4 to 8 ounces firm tofu, cubed Place the sesame oil in a medium-size pot over medium heat. Once the oil has warmed up, add the ginger, garlic, white parts of the green onions, and the chopped turnip stems. Sauté, stirring occasionally, until the white parts of the leeks are nearly translucent and the turnip stem pieces are tender, 5 to 7 minutes. Add the broth to the pot and raise the heat to medium-high. Once the broth is very hot, but not boiling, place the miso in a small bowl, whisk in about 1 cup of the hot broth to make a slurry, then add that mixture back to the pot. Turn off the heat, but leave the pot on the burner, shredded turnip greens, and tofu. Let it stand for a moment to heat everything through and wilt the greens, then serve immediately. CSA Member Calendar Last Summer CSA Delivery Friday October 31 First Fall CSA Delivery Wednesday November 5th (Wednesday delivery for all) RSVP here 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: Celeriac Slaw Dear Crop Share Members, This is our second to last delivery for the main season CSA. Thank you so much for joining us this season! Next week (Oct 29 and 31) will be the last deliveries, then starts the Fall Share (Wednesday deliveries for 4 weeks in November). We look forward to sharing more with you next week, and--- we welcome your feedback on the season anytime -- shoot us an email at camasswalefarmcsa@gmail.com With gratitude, Camas Swale Farmers What's In My Box? small share/ full share butternut squash- 1 sm /1 lg potatoes (golden globe or yukon gold)- 2 lbs tomatoes !! - .33 lb/.5 lbs serranos - .2 lb / .3 lb shallots - .3/ .4 lb purple cauliflower or broccoli - 1 ct (or two smalls) celeriac - 1 ct Peel it and chop or shred it. Eat raw or cooked. Recipe Ideas! Mashed Potatoes and Celeriac Celeriac Chowder Celeriac and Carrot Slaw (recipe below) green kale - 1 bu savoy cabbage - 1 med./ 1 lg. Celeriac Coleslaw with Greek Yogurt Recipe and Photo from It's a Veg World 1 pound celeriac - 2 medium bulbs ½ cup plain Greek yogurt (or mayo... ) 1 tablespoon extra virgin olive oil 1 tablespoon lemon juice 2 teaspoons honey 2 teaspoons Dijon mustard 1 tablespoon capers - drained and chopped ¼ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 2 tablespoons chopped fresh tarragon 2 tablespoons sunflower seeds - hulled, raw, unsalted Use a paring knife to slice off the knobs and remove the skin from the celery root bulbs. Cut into matchsticks. I use the julienne blade of this grating/slicing set. You can also use a hand or box grater or just a knife. In a large mixing bowl, combine the Greek yogurt, lemon juice, honey, Dijon mustard, capers, tarragon, salt, and pepper. Stir well. Add the prepared celeriac and sunflower seeds to the bowl. Mix until coated. Enjoy! CSA Member Calendar Last Summer CSA Delivery Friday October 31 First Fall CSA Delivery Wednesday November 5th (Wednesday delivery for all) RSVP here 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: Kabocha squash snack cake, Chicken habanero soup " Season Due" They are unforgiving and do not ask mercy, these last of the season flowers: Chrysanthemums, brash sultan dahlias a-nod in rain. It is [October]. Pansy freaked with jet be damned: it takes this radiant bitterness to stand, to take the throb of sky, now sky is cold, falls bodily, asaults. In tangled conclave, spiky- leaved, they wait. The news is fatal. Leaf by leaf, petals by petal, they brazen out this chill which has felled already gentler flowers and herbs and now probes these veins for a last mortal volley of cadmium orange, magenta, a last acrid floor of perfume that will drift in the air here once more, yet once more, when these stubborn flowers have died. by Rosanna Warren, 1986 WHAT'S IN MY BOX? Italian Kale - 1 bu Escarole - 1 ct Tetsukabuto squash - 1 ct Tetsukabuto squash is a Japanese hybrid winter squash, a cross between kabocha and butternut squash , that has a dark green rind and sweet, nutty, and creamy yellow-orange flesh. The name "tetsukabuto" means "iron helmet," referring to its hard skin, which allows for long storage of up to six months or more. This versatile squash is great in both sweet and savory dishes, from baked goods and soups to simply being roasted and eaten on its own Orange Carrots - 1 lb Red Potatoes 1.5 lb (smalls) 2 lb (fulls) Roulette Heatless Habanero Peppers (mild) 1/3 lb Onion - 1 ct Radishes 1 bu or 1 pint (fulls only) Savoy or Green Cabbage  1 ct (fulls only) 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. "Dirt Cake" Autumn is here, change in the fields is upon us! Canning has commenced, for some it has ended. Last week for pickling peppers.... On the underside of leaves, praying mantis egg sacks abound, Carrot and beet roots pulled from the ground. Greens are in their glory. hurry hurry-- broccoli for Crop Share holders Chunks of brownie batter looking soil, a reminder to turn the oven on.... It's baking and soup time. Dirt cake with a side of -- it doesn't matter, You've hauled and hoed plenty, Taste the sweetness you desire! by Sungold, 2025 Photos of Fall.... Tetsukabuto Squash Snack Cake by Wild Flower Bakery   Ingredients 2 cups (240g) whole grain pastry flour (or AP flour) 1 tsp baking soda ½ tsp baking powder ½ tsp salt 1 tsp cinnamon ½ tsp ginger ¼ tsp clove 1 cup (198g) sugar ½ cup (109g) vegetable oil 2 eggs 1 tsp vanilla 1 ½ cups Tetsukabuto squash puree (or other sweet pulp squash) 3 Tablespoon milk Directions Heat oven to 350F. Grease and flour a 9” x 5” loaf pan. In a medium bowl, whisk together flour, baking soda, baking powder, salt. In another bowl, whisk together sugar, eggs, milk and vanilla until well incorporated and lighter in color. Slowly drizzle in oil while whisking quickly. Gently fold in squash puree. Sift dry ingredients over wet ingredients and gradually fold in until no dry streaks remain. Evenly pour batter into prepared pan. Bake until a toothpick inserted in the center comes out almost clean, 50-60 minutes. Transfer loaf pan to a wire rack and let cool for five minutes. Run a knife along edges and invert onto a plate, then let cool completely, topside up, on a rack. Enjoy! Chicken Habanero Soup from big oven recipe Blog 1 Whole Chicken ; or your favorite cuts (e.g. leg quarters) 1 Roulette Heatless (mild) Habanero chile ; 2 at most! 1 stalk celery ; chopped 1 ripe tomato ; chopped 1 half onion ; chopped 3 cloves garlic ; chopped 1 can chicken broth 1 carrot 2 potatoe s 1 delicata squash, or half of a testukuboto squash 1 bunch spinach or escarole or italian kale 1 tablespoon fresh cilantro ; chopped including the stems (eyeball it) 1 pinch oregano 1 roasting pan Cayenne Pepper Flakes or powder 1 salt and pepper ; to taste Garlic salt with parsley ; to taste Knorr Chicken Flavor Granulated Bouillon ; to taste Chef Merito Chicken Seasoning ; to taste *Heat a 6qt pot on low. When heated, add the celery and tomato and stir until soft (Don't let the tomato dry out!). Add the onions and garlic and mash everything with a spoon. It doesn't have to be perfect! Just mash it roughly. Add the broth and scrape any of the vegetables from the bottom of the pan, so it gets incorporated in the soup. Raise the heat to medium-high and add water. About 3 quarts so the water line is halfway. **Add some salt, pepper, garlic salt with parsley, and Knorr Chicken Flavor Granulated Bouillon to taste (Don't go overboard; it's better to add more later than to end up with salty soup). Add the washed chicken whole without the innards. Trust me on this one. ;) ***Add the whole habanero chile (for mild soup), then cover the chicken, and let it boil for about 30 minutes. ****Take this waiting time to cut the carrot, squash, potatoes, and chayote into about 1 inch pieces. Leave soaked in water so they don't get brown. Take out a roasting pan, and place it on the counter right next to the pot of soup. Don't do anything to it! Just take one out so it's ready for the chicken. Preheat the oven to 375 degrees right before taking out the chicken. After the 30 minutes are over, take out the chicken carefully! I use a serving fork to hold the chicken on both ends. *****Place the chicken on the roasting pan and season it with salt, pepper (very, very, lightly), Chef Merito Chicken Seasoning (generous), garlic salt with parsley (lightly), and cayenne pepper flakes or powder (as much as you can handle!). Stick it in the oven. While the chicken is roasting, turn back to the soup. Take out the excess fat with a spoon, and then taste the soup. If it needs more salt add more or add more Knorr. Add the chicken innards (if you want them). Add all the vegetables except for the spinach. About 10-15 minutes later, check to see if the vegetables are tender. If so, turn off the heat and add the spinach by breaking it into pieces with your hands (otherwise it's really long). Add the cilantro and the oregano. You're done with the soup! Don't forget to check the chicken after this. It will take about 30-45 minutes for the chicken to roast (depending on its size). Once the skin is crispy to the touch you know it's done. Enjoy! CSA Member Calendar Last Summer CSA Delivery Friday October 31 First Fall CSA Delivery Wednesday November 5th (Wednesday delivery for all) RSVP here 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: Kabocha squash snack cake, Chicken habanero soup " Season Due" They are unforgiving and do not ask mercy, these last of the season flowers: Chrysanthemums, brash sultan dahlias a-nod in rain. It is [October]. Pansy freaked with jet be damned: it takes this radiant bitterness to stand, to take the throb of sky, now sky is cold, falls bodily, asaults. In tangled conclave, spiky- leaved, they wait. The news is fatal. Leaf by leaf, petals by petal, they brazen out this chill which has felled already gentler flowers and herbs and now probes these veins for a last mortal volley of cadmium orange, magenta, a last acrid floor of perfume that will drift in the air here once more, yet once more, when these stubborn flowers have died. by Rosanna Warren, 1986 WHAT'S IN MY BOX? Italian Kale - 1 bu Escarole - 1 ct Tetsukabuto squash - 1 ct Tetsukabuto squash is a Japanese hybrid winter squash, a cross between kabocha and butternut squash , that has a dark green rind and sweet, nutty, and creamy yellow-orange flesh. The name "tetsukabuto" means "iron helmet," referring to its hard skin, which allows for long storage of up to six months or more. This versatile squash is great in both sweet and savory dishes, from baked goods and soups to simply being roasted and eaten on its own Orange Carrots - 1 lb Red Potatoes 1.5 lb (smalls) 2 lb (fulls) Roulette Heatless Habanero Peppers (mild) 1/3 lb Onion - 1 ct Radishes 1 bu (fulls only) Broccoli   or Savoy Cabbage  1 ct (fulls only) 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. "Dirt Cake" Autumn is here, change in the fields is upon us! Canning has commenced, for some it has ended. Last week for pickling peppers.... On the underside of leaves, praying mantis egg sacks abound, Carrot and beet roots pulled from the ground. Greens are in their glory. hurry hurry-- broccoli for Crop Share holders Chunks of brownie batter looking soil, a reminder to turn the oven on.... It's baking and soup time. Dirt cake with a side of -- it doesn't matter, You've hauled and hoed plenty, Taste the sweetness you desire! by Sungold, 2025 Photos of Fall.... Tetsukabuto Squash Snack Cake by Wild Flower Bakery   Ingredients 2 cups (240g) whole grain pastry flour (or AP flour) 1 tsp baking soda ½ tsp baking powder ½ tsp salt 1 tsp cinnamon ½ tsp ginger ¼ tsp clove 1 cup (198g) sugar ½ cup (109g) vegetable oil 2 eggs 1 tsp vanilla 1 ½ cups Tetsukabuto squash puree (or other sweet pulp squash) 3 Tablespoon milk Directions Heat oven to 350F. Grease and flour a 9” x 5” loaf pan. In a medium bowl, whisk together flour, baking soda, baking powder, salt. In another bowl, whisk together sugar, eggs, milk and vanilla until well incorporated and lighter in color. Slowly drizzle in oil while whisking quickly. Gently fold in squash puree. Sift dry ingredients over wet ingredients and gradually fold in until no dry streaks remain. Evenly pour batter into prepared pan. Bake until a toothpick inserted in the center comes out almost clean, 50-60 minutes. Transfer loaf pan to a wire rack and let cool for five minutes. Run a knife along edges and invert onto a plate, then let cool completely, topside up, on a rack. Enjoy! Chicken Habanero Soup from big oven recipe Blog 1 Whole Chicken ; or your favorite cuts (e.g. leg quarters) 1 Habanero chile ; 2 at most! 1 stalk celery ; chopped 1 ripe tomato ; chopped 1 half onion ; chopped 3 cloves garlic ; chopped 1 can chicken broth 1 carrot 2 potatoe s 1 delicata squash, or half of a testukuboto squash 1 bunch spinach or escarole or italian kale 1 tablespoon fresh cilantro ; chopped including the stems (eyeball it) 1 pinch oregano 1 roasting pan Cayenne Pepper Flakes or powder 1 salt and pepper ; to taste Garlic salt with parsley ; to taste Knorr Chicken Flavor Granulated Bouillon ; to taste Chef Merito Chicken Seasoning ; to taste *Heat a 6qt pot on low. When heated, add the celery and tomato and stir until soft (Don't let the tomato dry out!). Add the onions and garlic and mash everything with a spoon. It doesn't have to be perfect! Just mash it roughly. Add the broth and scrape any of the vegetables from the bottom of the pan, so it gets incorporated in the soup. Raise the heat to medium-high and add water. About 3 quarts so the water line is halfway. **Add some salt, pepper, garlic salt with parsley, and Knorr Chicken Flavor Granulated Bouillon to taste (Don't go overboard; it's better to add more later than to end up with salty soup). Add the washed chicken whole without the innards. Trust me on this one. ;) ***Add the whole habanero chile (for mild soup), then cover the chicken, and let it boil for about 30 minutes. ****Take this waiting time to cut the carrot, squash, potatoes, and chayote into about 1 inch pieces. Leave soaked in water so they don't get brown. Take out a roasting pan, and place it on the counter right next to the pot of soup. Don't do anything to it! Just take one out so it's ready for the chicken. Preheat the oven to 375 degrees right before taking out the chicken. After the 30 minutes are over, take out the chicken carefully! I use a serving fork to hold the chicken on both ends. *****Place the chicken on the roasting pan and season it with salt, pepper (very, very, lightly), Chef Merito Chicken Seasoning (generous), garlic salt with parsley (lightly), and cayenne pepper flakes or powder (as much as you can handle!). Stick it in the oven. While the chicken is roasting, turn back to the soup. Take out the excess fat with a spoon, and then taste the soup. If it needs more salt add more or add more Knorr. Add the chicken innards (if you want them). Add all the vegetables except for the spinach. About 10-15 minutes later, check to see if the vegetables are tender. If so, turn off the heat and add the spinach by breaking it into pieces with your hands (otherwise it's really long). Add the cilantro and the oregano. You're done with the soup! Don't forget to check the chicken after this. It will take about 30-45 minutes for the chicken to roast (depending on its size). Once the skin is crispy to the touch you know it's done. Enjoy! CSA Member Calendar Last Summer CSA Delivery Friday October 31 First Fall CSA Delivery Wednesday November 5th (Wednesday delivery for all) RSVP here 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: 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