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Recipes: Chicken/Tofu Salad with Greek Yogurt, Delicata and Kale Coconut Curry
Weekly Harvest
Week 24 of 26: October 16th & 18th
We are through the threshold of Summer into Fall. Cool air mixed with warm rays from a lower hanging sun hits the spot! Sometimes by Fall there’s a run-ragged vibe. It’s been a mild Summer in the Willamette Valley with ebbs and flows of hot -- cool –wet—dry, with reprieves from extremes when we needed it. Grateful for that. We reached year ten on the same farm site, so there’s a settling in feeling. There’ also a heck of a lot more maintenance this year! Two of the four tractors decided they needed a sabbatical with short notice :/ but they are all just about up and running again thanks to the Tractor Daddy, Cam with help from Jonah and Jason. The last of the peppers leave the field and tomato plants rest in the peace of the compost. The first of the Fall squashes, kales, carrots, and chicories head out to local grocers, restaurants and into the CSA ... Cover crop seed hits the soil, greenhouses are seeded with winter salad, and Fall harvest continues alongside maintenance catch up. We love this time of year and hope you do too. If you love Fall Crops, and haven't signed up for a November Share -- you have two more weeks left of your Crop Share. To sign up for four additional weeks simply email the farm at camasswalefarmcsa@gmail.com.
Enjoy!
DELICATA SQUASH -- 1 CT (small), 1-2 CT (full)
PURPLE KALE -- 1 BU
RADISH -- 1 BU
CELERY -- 1 CT
CAULIFLOWER -- ~ 1.25 LB (small), ~ 1.75 lbs (full)
GARLIC, INCHELIUM -- 2 CT
FULLS ONLY: CILANTRO-- 1 BU
Salad Lovers Add-On : Salad Mix
Egg Add-On : Done for the season
Chicken/Tofu Salad with Greek Yogurt
Finely chop all the ingredients, or chop them in a cuisine art. If using a cuisine art, add the celery onion and carrots to the food processor first, then add all the other ingredients and pulse or chop until this is the consistency you wish for.
1 lb extra firm tofu, drained and pressed -OR- 1 lb cooked chicken (such as leftover rotisserie chicken)
1 cup finely chopped celery
½ cup finely chopped red or yellow onion (from last week)
¼ cup finely chopped carrots
¼ cup chopped pecans
¼ cup chopped apples
6 Tbsp greek yogurt (such as Trader Joes Honey Greek Yogurt)
2 Tbsp apple cider vinegar
1 Tbsp maple syrup (omit if the yogurt is sweetened)
2 teaspoons olive oil
½ teaspoon ground pepper
½ teaspoons sea salt
1 tsp curry powder
4 Tbsp chopped fresh herbs -- parsley and/or dill -OR- 2 tsp dried
Prep tofu or chicken: Crumble tofu into small pieces in a medium to large size bowl.
Combine ingredients: Mix celery, onions and almonds with tofu or chicken.
Make dressing: In a separate bowl whisk together mayonnaise, apple cider vinegar, maple syrup, olive oil, pepper, salt, dill and turmeric. Toss fresh parsley and dill on top and give the mixture another stir to combine everything.
Combine tofu + dressing: Add dressing to the tofu mixture and stir well to combine.
Serve: Enjoy immediately on a sandwich or salad. Leftovers should last 3-5 days in the fridge.
Delicata and Kale Coconut Curry
From Alive and Well Nutrition
1.5 tbsp oil (avocado, coconut or olive oil)
1 small yellow or sweet onion, diced
2 large cloves garlic, minced or grated
1/2 inch knob fresh ginger, minced or grated
Spices: curry powder, chili powder, garlic powder, cinnamon
Salt and Pepper to taste
1 delicata squash (to prepare: cut squash in half horizontally, then cut in half again length wise. Scoop out seeds with a spoon, then place flat side down on the cutting board and slice into thin half moons)
1-2 carrots thinly sliced
1 can coconut milk (full fat coconut milk delivers the best flavor but go for lite coconut milk if you’re working on lowering cholesterol)
1 can chickpeas, rinsed and drained
2-3 cups greens, well chopped (I think kale, spinach, or Swiss chard work best)
Optional but encouraged toppings: fresh mint, chili flakes, lime juice, dollop of plain yogurt
Add oil to a pot over medium heat. (They use a stockpot for this, but a large saucepan should work too.)
Once oil is heated, add the onions, garlic, ginger, spices, salt and pepper to the pot, stir to mix. Sauté this mixture until the onions are translucent, about 5-7 minutes.
Next, add the delicata squash to the pot. Stir occasionally, allowing the squash to start to soften, about 5-10 minutes.
Next, add the coconut milk and chickpeas to the pot. Stir occasionally to prevent the coconut milk from forming a film on the surface. Otherwise, let it do its thing! It’s a-ok if there are bubbles forming on top — this means the veggies are cooking through.
Now is a good time to taste the mixture and add more of any spices you’d like.
Once you’ve mixed in more spices, let the mixture cook for about 25 minutes, or until the squash is tender and coconut milk has thickened. If you’re using heartier greens like kale or Swiss chard, add them to the pot about halfway through the 25 minutes. Stir the mixture occasionally. (If using softer greens like spinach, stir them into the curry at the very end, about 2 minutes before removing from the heat.)
While the curry is cooking, prepare your grain in another pot according to instructions.
To serve, ladle curry over grains in a bowl and add your preferred toppings. Chili flakes, a squeeze of fresh lime juice, a dollop of creamy yogurt to cool things down, and/or some fresh mint if you happen to have it around.
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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