Week 10 July 18th, 2025

camasswalefarm
Jul 18
6 min read

Recipes: basil potato salad, grilled zucchini, cucumber water, street corn salad

WHAT'S IN MY BOX?

heirloom tomatoes mix - 1.5 lb (small) - 2lb (full)

potatoes - 1.5 lb (small), 2 lb (full)

little gem head lettuce - 1 ct (small), 2 ct (full) basil - 1 bu

sweet corn - 2 ct (small), 3 ct (full)

cucumbers - ~ 2 ct (small), ~3 ct (full)

zucchini - ~ ~ 1 lb (small), ~ 1.5 (fulls broccoli - 1 ct (fulls only)

tropeo onion - 1 ct (smalls only)

blueberries - 1/2 pint (smalls only)

Salad Lover's Add-On - salanova salad mix

Egg Add-On - starts in late July for Egg Lover's share holders!! Coming NEXT WEEK...

Recipe concepts for using your whole box of produce in two meals:

meal 1: Pesto on toast with potato/ zucchini/corn hash and a side of fresh chopped tomatoes.

meal 2: lettuce and cucumber salad with greek yogurt dressing topped with lamb kabab and fresh tomatoes.

See more recipes below...

A note about ADD-ONs: In a couple of weeks you can login to Farmigo and order add-on items like 5 to 10 lb cases of pickling cukes, garlic, tomatoes, green beans, and/or honey. You can use your Farmigo vacation credits or a debit card for add-ons once items are listed. We'll keep you posted. If you need a bulk amount of something for preserving sooner, just email the farm at camasswalefarmcsa@gmail.com.

Enjoy!

Basil Potato Salad

From letthemeatgfcake.com

2 lbs (906g) baby Yukon gold potatoes (boil whole)
10 thick slices (½ lb) bacon, cooked and crumbled (see notes)
¼ cup (60ml) fresh lemon juice
3-4 cloves garlic, minced
1 tablespoon Dijon mustard (whole grain mustard may be substituted)
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
⅔ cup (180ml) extra virgin olive oil
4 ounces (113g) freshly grated Parmigianno Regianno cheese (see notes)
¾ cup (47g) chopped fresh basil

Instructions

Add potatoes to large pot. Cover with cold water and boil until fork tender, about 15-20 minutes. Drain and cut into bite-sized pieces while still warm.
While potatoes are boiling, bake bacon at 400° F until crisp, about 20-30 minutes. Remove from oven and crumble. Alternatively, fry bacon on stovetop until crisp.
Whisk together lemon juice and next 4 ingredients in a large bowl. Slowly whisk in olive oil in a steady stream until emulsified. Add warm potatoes, parmesan cheese, basil, and bacon; toss gently to coat.
At this point, potato salad can be served warm. Otherwise, refrigerate for 2-3 hours for cold potato salad.

Grilled Zucchini

2 medium zucchini, about 8 oz each, sliced 1/4 inch thick
1 tbsp olive oil, extra virgin
1 tbsp red wine vinegar
1 tsp dried parsley
1 Tbsp fresh basil
1/2 tsp garlic powder
Kosher salt
Freshly ground black pepper

Instructions

Preheat grill on medium-high. In a large bowl, toss zucchini with oil, red wine vinegar, parsley, basil, and garlic powder. Season with 1/4 teaspoon salt and black pepper, to taste.
Once grill is hot, carefully use tongs to rub an oiled paper towel over grates to clean.
Using tongs, place zucchini on grill. Cover and cook, 2 to 3 minutes. Flip and continue cooking on high, covered, 2 to 3 minutes more
When zucchini is tender, remove from heat, taste for salt and adjust as needed and eat right away.

Cucumber Cooler

Add the sliced cucumbers to a large pitcher or jar.
Pour in the water and stir well.
Cover and refrigerate for at least 4 hours or overnight.
Keep the water refrigerated.
Serve with or without ice.
Drink within 3 days.

Street Corn Chopped Salad

From Dash of Mandi meal blog. SO. GOOD. Use basil instead of cilantro, onions instead of green onions. Play with it! The concept is delicious. Jalapenos are coming next week if you'd like to wait for fresh spice!

Ranch Croutons

2 cups sourdough bread, cut into cubes
1 & 1/2 tbsp olive oil
1.5 tsp ranch seasoning, such as from Trader Joe’s
Chipotle Dressing
1/4 cup sour cream
1/4 cup mayo
1 chipotle in adobo sauce or dried chilis with extra oil
2 tbsp lime juice
zest of half a lime
salt and pepper to taste
Salad
2 tbsp olive oil
2.5 cups fresh corn kernels, about 3-4 ears
salt and pepper to taste
2 cloves of garlic, minced
1/2 a jalapeño, finely diced, seeds and ribs removed
2 heads of romaine, chopped
1/2 cup cilantro leaves, roughly chopped
3-4 green onions, sliced
1/4 cup cotija cheese, grated or crumbled

Instructions
Preheat the oven to 400 degrees F.
Add the cubed sourdough to a baking sheet in a single layer. Add olive oil and use clean hands to coat the cubed sourdough. Sprinkle on the ranch seasoning. You can use anywhere from 1 tsp to 1 & a 1/2 tsp of this. Toss again to evenly coat.
Bake for 10-12 minutes.
While the croutons are baking, make the chipotle dressing by adding all of the ingredients to a blender. Blend until smooth and creamy. Cover and refrigerate until ready to use.
Heat a large skillet with a lid over medium high heat. Once skillet is heated, add the olive oil to coat. Add the corn kernels to the pan in one even layer. Season with salt and pepper then cover the skillet with a lid.
Cook for 5-7 minutes, the corn is should be a bit charred on the bottom. Reduce the heat to medium, and add in the minced garlic. Stir to combine and cook uncovered for 1 minute. Remove from the heat and set aside to cool before assembling the salad.
In a large salad bowl add the chopped romaine, cooked corn with garlic, diced jalapeño, cilantro, green onion, cotija and croutons.
Drizzle on desired amount of chipotle dressing. Toss to fully the coat the salad. Serve immediately and enjoy!

Undercutting mowed garlic for easier harvest. So thankful for the great team that helped get the last of the garlic in. Garlic is about dried and we'll get it out to CSA soon.
After tomatoes are harvested we sort by size, type, grade, and ripeness. How will you enjoy your tomatoes this week?
Whelp the early season greenhouse basil was awesome, so we planted another round in a different greenhouse, next to... can you guess what crop is growing next to the basil?
CSA Member Calendar

First Summer CSA Delivery

Wednesday May 14th /Friday 16th

First Egg CSA Delivery

Wednesday July 23rd / Friday 25th

CSA Harvest Potluck and Party

Saturday September 13th at 4pm

First Fall CSA Delivery

Wednesday November 5th

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

Boxes are labeled as Small or Full. Summer Salad Lover Add-on shares are in a large tote labeled "Salad Add-ons"

#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 availability 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 2025 season you can use your vacation credits to purchase add-ons electronically or apply the credit to a Fall Share. 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.