Week 11 July 22nd (WED) 2026

camasswalefarm
3 days ago
6 min read

What's In My Box?

The difference between small and fulls this week is that smalls have less weight of broccoli, cauliflower and tomatoes. Only fulls have fennel and plums.

small share/ full share

Zucchini ~1 lb

Scallions 1 bu

Purple -or- Savoy or Cabbage 1 ct

Broccoli 1.25 lb / 1.75 lb

Lil' gem romaine 1 ct

Cauliflower 1.25 /1.75 lb

Beets, Chioggia or Red 1 lb

Fennel 1 ct (fulls only)

Plums 1 pint (fulls only)

Salad lovers only salad add-on: 2/3 lb salanova salad mix

Eggs for egg lovers add-on: starts today!

Recipes we love

Zucchini Butter Pasta

Recipe and photo from smitten kitchen submitted by. CSA member Jennifer H. Thanks! This is such an interesting and EASY way to use up zucchini for a light summer meal.

1 1/2 teaspoons kosher salt, plus more for pasta water, and to taste
8 ounces (225 grams) spaghetti, cooked al dente
1 cup (235 ml) pasta water, reserved
1 1/4 pounds (570 grams) zucchini, trimmed, coarsely grated
6 tablespoons (85 grams) unsalted butter
4 garlic cloves, minced
1/4 teaspoon red pepper flakes, or more to taste
1/2 cup (45 grams) grated parmesan
Handful fresh basil leaves, cut into thin ribbons

Boil your spaghetti in well-salted water until it’s 1 minute shy of fully cooked. Before you drain it, reserve 1 cup of the pasta cooking water and set it aside.

Melt butter in your empty pan over medium-high heat and add the garlic, stirring it into the butter for one minute before adding the zucchini, salt, and red pepper. Cook the zucchini, stirring from time to time, for 13 to 15 minutes. It will first let off a puddle liquid, the liquid will cook off, and the zucchini will become soft and concentrated. If the zucchini begins to brown, reduce the heat slightly. Stir frequently for 2 more minutes, chopping it down into smaller bits with the edge of your spoon or spatula, until it reaches an almost spreadable consistency.

Really Good Vegan Broccoli Salad

Recipe and photo from rainbow plant life

1 large head of broccoli (1 ½ pounds or 680g)
1 medium fennel bulb, very thinly sliced (optional, see note 1)
1 large handful of flat-leaf parsley, chopped
1 tablespoon extra virgin olive oil
½ cup (40g) panko breadcrumbs or homemade GF breadcrumbs
½ cup (70g) roasted almonds or pistachios, chopped (see note 3 for nut-free sub)

Dressing

1 to 2 fresno peppers, thinly sliced (2 for a good level of heat) OPTIONAL
3 tablespoons golden raisins (or brown / Thompson raisins), chopped
3 tablespoons maple syrup or agave nectar
1 medium shallot, diced
2 garlic cloves, minced or grated
1 medium lemon, zested + 2 to 3 tablespoons lemon juice
1 teaspoon Dijon mustard
½ teaspoon red pepper flakes (optional, for more heat)
¼ teaspoon kosher salt, more to taste
Freshly cracked black pepper
¼ cup (56g) extra virgin olive oil

Instructions

Make the dressing. Add the fresno peppers, raisins and maple syrup to a small saucepan or small non-stick skillet. Bring to a simmer, and simmer at a decent simmer for 5 minutes, stirring occasionally. The mixture will froth and bubble as the chiles release their water. Add the shallots and simmer for 3 more minutes.
Transfer the mixture to a glass jar and allow to cool slightly. Add in the minced garlic, lemon zest, 2 tablespoons of lemon juice, mustard, red pepper flakes, ¼ teaspoon kosher salt, several cracks of pepper, and olive oil. Shake well to combine.
Taste, adding more salt or pepper to taste, and 1 more tablespoon of lemon juice as desired. The dressing will be thick.
NOTE: If you prefer a more heavily dressed salad, add 1 to 2 more tablespoons olive oil and 1 more tablespoon lemon juice, plus more salt and pepper to taste.
Prep the broccoli. Use a vegetable peeler to peel away the tough outer layer from the stalks, then roughly chop the stalks. Cut the crowns into large pieces.
Add the broccoli stalks and stems only to your food processor. Pulse in short bursts until the stems are finely chopped. Scoop them out into a bowl.
Now add the florets and pulse in short bursts (8 to 10 times) until the broccoli is finely chopped but not riced. It’s fine to have some variation in size, but if any large pieces remain, scoop them out and finely chop with a knife (or re-pulse separately in the food processor).
Prep the fennel. Slice off the fennel stalks and discard or freeze for stock. Pick off the wispy fronds and save for garnish. Remove any tough outer layer from the fennel bulb, then slice the bulb in half, lengthwise. Using a mandoline or very sharp knife, very thinly slice the bulb crosswise.
Toast the panko. Heat 1 tablespoon olive oil in a small skillet over medium heat and allow to warm, about 1 minute. Add the panko bread crumbs and season with a pinch of salt and pepper. Stir frequently, especially once the panko starts to turn color, 3 to 5 minutes, until most of it is golden brown.
Assemble. Add the broccoli, fennel, and parsley to a large serving bowl. Pour in some of the dressing and toss. Add more dressing as desired and toss again. Season to taste with salt and pepper. Add your panko crumbs and nuts and toss again. Enjoy.

Note: If planning to keep leftovers, add the panko and nuts only to the amount of salad you plan to eat. Store the toasted panko in a jar in the pantry.

CSA Member Calendar

First Summer CSA Delivery

Wednesday May 13/Friday May 15

First Egg Delivery

Week of July 22 - October

Harvest Potluck and Party

Saturday October 3rd at 4pm

First Fall CSA Delivery

Wednesday November 4th

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.