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