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