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