.png)
Recipes: Creamy Butternut Squash Mac & Cheese
Dear CSA Member,
Its bittersweet to be nearing the end of our main Crop Share season. We open sign up for returning members in late January, and you'll receive an email invite and a post card by mail.
We look forward to hearing your reflections on the season via our season-end survey! Look for the link to it in next week's CSA.
Did you sign up for a Fall/November Only Add-on? Check your account here to verify. An email will be sent early next week to all November Add-on recipients. If you haven't already, you can extend your Crop Share through November now: Login to your account here to add November.
Enjoy!
Weekly Harvest
Week 25 of 26: October 23th & 25th
BUTTERNUT SQUASH -- 1 CT
SALAD TURNIPS -- 1 BU
ITALIAN or GREEN BELL PEPPERS -- 2 CT
CAULIFLOWER -- ~ 1.5 - 2.5 lb (small), ~ 2.5 - 4 lbs (full)
SERRANOS -- 2 CT
FULLS: BOK CHOY -- 1 BU
SMALLS: CILANTRO -- 1 BU
BONUS
#2 GRADE DESIREE POTATOES -- 1.5 LB (small) , 2 LB (full)
These taters have some blemishes but are still wonderful in flavor, they are what we farmers typically eat all season.
Salad Lovers Add-On : Salad Mix
Egg Add-On : Done for the season
Staff Spotlight
Meet Libby!
Where are you from?
I was born in the Midwest but grew up in Oregon for most of my childhood.
How long have you been farming (at CSF & in total)
This is my second year at Camas Swale and overall.
Why did you want to work on a farm/ What do you love about farming?
I really love working with organic produce and participating in organic and local food systems. I also love being outside and doing hands-on projects.
What is your favorite crop to harvest and why?
Salad mix, because I’ve done it so many times that I feel really efficient at it.
What are some delicious things you’ve been cooking lately with the farm produce?
I did grilled cauliflower steaks with a parsley and cilantro sauce called chermoula. I’ve been doing a lot of roasted potatoes as well.
Which wildlife sightings do you love most on the farm? (plant, animal, or otherwise)
Bird’s nests in the fields. (Also shoutout to Buttercup the dog)
What is your hidden talent/biggest hobby outside of farming?
Quilting.
If you were a vegetable, which one would you be and why?
A potato- I’m reliable and I try to adapt to different situations.
Creamy Butternut Squash Mac and Cheese
4 cups (about 560g) peeled and cubed butternut squash (about 1 large or 2 small squash, or 1 lb 4 oz)
1 and 1/4 cups (300ml) vegetable broth or chicken broth (low sodium is fine)
1 and 1/4 cups (300ml) milk
3 cloves garlic, minced
1 pound (454g) uncooked small/medium pasta shells (or any shape/variety)
1–2 cups (70–140g) roughly chopped kale, stems discarded (optional) (from last week?)
1/3 cup (80g) plain Greek yogurt
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
small pinch ground nutmeg
2 cups (225g) shredded cheese (I like Gruyère or sharp white cheddar)
optional topping: 1/3 cup (30g) breadcrumbs
optional topping: fresh thyme leaves and/or extra freshly ground black pepper
Combine the squash, broth, milk, and garlic in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low and allow to simmer for 20 minutes. (Feel free to start the pasta, next step, during this time.) You want the squash very tender after simmering, so pierce it with a fork to make sure it’s quite soft. Set aside.
Preheat oven to 375°F (191°C).
Boil enough water for your pasta (check the package directions). Cook the pasta just until al dente, or when the pasta is still a little firm. Add the kale, if using, and boil for another 1-2 minutes. (If you aren’t using kale, boil the pasta 1-2 minutes past al dente.) Drain the pasta and kale. Set aside.
Pour the warm butternut squash mixture (squash + all the liquid) into a blender or food processor. Add the yogurt, salt, pepper, and nutmeg. Secure the lid and blend until smooth. Pour into a very large bowl and stir in the cheese until combined. It’s ok if the cheese does not fully melt. Taste the sauce, if you’d like more salt/pepper/nutmeg, add more.
Add the pasta and kale to the sauce and stir until combined. It may seem like a lot of liquid, but the pasta will soak it up. Pour everything into an ungreased 9×13-inch baking pan, 12-inch oven safe skillet, or any 3 to 4 quart baking dish. Top with breadcrumbs and an extra sprinkle of cheese, if desired.
Bake, covered with aluminum foil, for 20 minutes. Remove aluminum foil and bake for another 5 minutes, or until bubbly on the sides.
Remove from the oven and serve with an extra sprinkle of cheese and/or a sprinkle of fresh thyme leaves and/or freshly ground black pepper on top.
Cover and store leftovers in the refrigerator for 5 days.
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!
WHAT ARE YOU COOKING THIS WEEK?
Email meal photos and feedback anytime to camasswalefarmcsa@gmail.com.
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.
Comentarios