Week 12 August 1, 2025

camasswalefarm
Aug 1
8 min read

Recipes: green bean and cucumber salad with miso dressing, Summer pasta, watermelon salad, beet hummus

Week 12 marks the half way point of the main season CSA! Thank you so much for joining us this summer, we look forward to sharing more peak and late summer crops with you. We are nearing the height of Summer harvest. There are more melons, watermelons, sweet corn, tomatoes, cucumbers and green beans to come. After which come sweet peppers, tomatillos, eggplants, dried onions and more. Peak summer is more about color and fruits, items that can withstand the heat. We still do salad mix and a greens now and then-- but do anticipate more of those less-leafy summer flavors to show up in your box over the next few weeks. If you crave more greens, you are welcome to add on a salad lovers share or use credits for a one time bulk greens add-on. When tomatoes and melons and eggplants etc. are all ready to harvest at once, it makes for a very bountiful culinary experience. We work hard during this time of year on through August up until Fall crops arrive, marking the change into cooler days. So if we miss an important email please have patience, we'll get back to you soon usually within 3 days. If its urgent, feel welcome to text the farm at 541-335-9756. We do love hearing about what you are cooking up and if the crops are still relevant, we will enjoy sharing your recipes with the rest of the CSA members!

WHAT'S IN MY BOX?

red potatoes - ~ 1.25 lb (small) - ~ 1.5 lbs (full)

red leaf lettuce - 1 ct

slicing tomato -OR- pint of cherry tomato (1-2 ct)

green beans - 1/2 lb

green zucchini - ~ 1 lb

savoy cabbage - 1 ct natsu cocoa red watermelon - 1 ct

sweet corn - 2 ct (fulls only, this week)

shishito peppers - 1 pint -- while these are typically mild, around 1 in 10 are hot! Excellent "blistered". Plenty more of these coming soon.

green onions - 1 bu (fulls only)

Salad Lover's Add-On - salanova salad mix

Egg Add-On , if you ordered eggs pick them up in the egg add-on box at your pick up site this week!

HOW TO ORDER ADD-ONs: The CSA store is open for add-ons. You can use a debit card or your Farmigo credits https://csa.farmigo.com/store/camasswalefarmcsa. Please order 3 days before the desired delivery day.

Lots of add-on items are listed in the CSA store now. Basil and pickling cucumbers are excellent this week and next but then will not be available, please order those soon. Other items are just getting started. Using the website is easiest for us. If you have any issues using the website to order, email the farm at camasswalefarmcsa@gmail.com with type, amount and delivery date.

Enjoy!

Green beans and Cucumber Salad with Miso Dressing

From Bon Appetite. This is a great side dish that serves 2 large sides, or 4 small sides. Add this to cooked and cooled ramen noodles for a complete meal. Double this recipe by adding 2 cups shredded savoy cabbage and double the sauce.

1 medium cucumber or 3 small snacking cucumbers
Kosher salt
1/2 pound green beans, trimmed
1 -inch piece ginger, peeled, finely grated
1 serrano or Fresno chile, finely grated (optional)
1 garlic clove, finely grated
1/2 cup unseasoned rice vinegar
1/8 cup white miso
1/8 cup olive oil
1/2 teaspoon toasted sesame oil
Toasted sesame seeds and sliced scallions (for serving)

1. Lightly smash cucumbers with a rolling pin, then tear into bite-size pieces. Toss with a pinch of salt in a medium bowl. Let sit to allow salt to penetrate.

2. Meanwhile, place green beans in a large resealable plastic bag, seal, and smash with rolling pin until most of the beans are split open and bruised. Whisk ginger, chile, garlic, vinegar, miso, olive oil, and sesame oil in a medium bowl until smooth. Add dressing to beans and toss around in bag to coat; season with salt.

3. Drain cucumbers and add to bag with beans. Shake gently to combine. Transfer salad to a platter and top with sesame seeds and scallions.

Iris in the kitchen! Baking is her first love in the kitchen but she makes an awesome ramen noodle dish with vegetables and sesame oil sauce similar to this recipe (minus the spice + a dash of maple syrup).

Summer Pasta from Optimistic Kitchen

Ingredients:

1 lb Sweet (or Hot) Italian Sausage
1 lb Rigatoni (or your pasta or choice)
1 Bunch Scallions (chopped about 2 cups)
1/2 to 1 Pint of Shishito Peppers (halved and then cut into 1” pieces)
1/2 to 1 Pint of Cherry Tomatoes, halved.
3 Garlic Cloves, peeled and halved
2 Tbsp Olive Oil (more if needed)
1 Tbsp fresh chopped basil or 1 tsp dried
Kosher Salt to taste

Heat Olive Oil on medium heat in a large sauce pan or dutch oven.
Add the halved garlic cloves and stir them in the oil to flavor the oil.
Add the entire rope of sausage and allow it to brown on one side (about 3-4 minutes) and then the other (3-4 minutes). Remove the Sausage and set aside. Remove the garlic cloves and discard or add back later (so they don't burn).
There should be at least 1 Tbsp of olive oil left in the pan (add more if needed).
Add chopped onions and a pinch of salt and stir vigorously, allowing the onions and their moisture to deglaze the brown bits on the pan. Sauté for 2-3 minutes until onions have browned slightly, then push them to the outside of the pan (add more olive oil, if needed).
Add the chopped peppers and allow them to get a little color on them for about 3 minutes.
While peppers are cooking, slice the browned sausage into 3/4” pieces (it will still be pink in the middle).
Stir the peppers, adding a pinch of salt, and allow them to cook for 2 minutes then stir them in with the onions and push the mixture to the outside of the pan.
Place the sliced sausage in the center of the pan and allow to finish browning about a minute on each side.
Add the pasta to 4-6 quarts of boiling salted water and cook according to package instructions (in this case, 3 minutes).
Add halved tomatoes to the sausage and peppers mixture and stir to incorporate, allowing the tomatoes to warm through. Reduce heat to low.
Reserve 2 cups of the starchy cooking liquid from the pasta pot, drain the pasta, and add it to the pan with the sausage and vegetables. Add 1/2 of the reserved liquid and stir carefully over low heat, adding more of the liquid as necessary for the sauce (I gradually add all of it).
Top with chopped basil.
Serve immediately.

Watermelon Salad with Dressing

From the Mediterranean Dish. I imagine you'll slice into your watermelon and gobble it up right away. But if your melon makes it home ... here's a fun salad option.

For the Honey-Lime Dressing

2 tablespoons honey
2 tablespoons lime juice
1 to 2 tablespoons quality extra virgin olive oil
pinch of salt

For the Watermelon Salad

1/2 - 1 ct watermelon peeled, cut into cubes -- the seeds are fine and even beneficial to eat.
2 cupfuls of cubed peeled or unpeeled cucumbers
15 fresh mint leaves, chopped
15 fresh basil leaves, chopped
1/2 cup crumbled feta cheese, more to your liking

Beet Hummus from Minimalist Baker

In case you still have a beet or two in your fridge from last week, this is one of our favorite ways to eat beets.

1 small roasted beet
1 15-oz. can cooked chickpeas (mostly drained // 1 can yields ~1 3/4 cup)
1 large lemon (zested)
1/2 large lemon (juiced)
1 healthy pinch salt and black pepper
2 large cloves garlic (minced)
2 heaping Tbsp tahini
1/4 cup extra virgin olive oil

Instructions

Preheat oven to 375 degrees F (190 C), remove the stem and most of the root from your beets, and scrub and wash them underwater until clean.
Wrap beet(s) in foil, drizzle on a bit of olive or avocado oil, wrap tightly, and roast for one hour or until a knife inserted falls out without resistance. They should be tender. Set in the fridge (in a bowl to catch juice) to cool to room temperature.
Once your beet is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits remain.
Add remaining ingredients except for olive oil and blend until smooth.
Drizzle in olive oil as the hummus is mixing.
Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. If it’s too thick, add a bit of water.
Will keep in the fridge for up to a week.

Morgan and Cam at Tractor Daddy brought our Farmall tractor back to life. This Farmall belonged to the Stoneberg family who built our home over 100 years ago and farmed here until the late 1990's. They gifted it to us with the sale of the property and we've used it for potato hilling, cultivating, hauling and more over the last decade. It's needed repairs along the way but the last round of repairs required taking apart the engine but its back and running. It's a great little tractor.

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.