Week 17 September 5, 2025

camasswalefarm
Sep 4
5 min read

Recipes: Mediterranean Stuffed Celery Sticks, Turkish Roasted Eggplant

WHAT'S IN MY BOX?

celery 1 bu

carrots 1 lb

tomatoes (slicers, roma or amish paste) 3/4 lb smalls, 1 lbs fulls

cherry tomatoes 1/2 pint smalls, 1 pint fulls yellow italian peppers 2 ct

shishito mild peppers 1 pint

eggplant 1 ct

sweet corn 1-2 ct

yellow onions 2 ct

Salad Lover's Add-On - salad mix is back!

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.

Happy almost-end-of-August, or as we on the farm affectionately call it, "SLOG-ust." While some of the farm crew are soaking up the last rays of summer, others are thinking dreamily of fall and the rest to come. We're certain many of you have little ones heading back to school, perfect timing for ants on a log!

RSVP HERE

Mediterranean Stuffed Celery Sticks

5-6 stalks celery
½ cup Hummus
1 heirloom tomato diced
¼ cup cucumber diced
1/4 cup red onion diced
⅓ cup kalamata olives
3 tablespoons feta cheese

Cut and wash celery stalks - spread hummus into them.
Sprinkle the diced tomatoes, cucumber, onion, and kalamata olives, and feta on top of each celery stick.

Enjoy immediately or refrigerate for later!

Turkish Roasted Eggplant

Equipment

baking pan
parchment paper
Large bowl
metal spatula
Large, thick-bottomed pan or pot
Ingredients

Roasted Eggplant:

2.2 lb. Eggplant (1 kg.) peeled and 2 cm. diced
⅔ cups extra virgin olive oil

Other Ingredients:

1 tablespoon extra virgin olive oil
½ cup red onion finely diced
4 cloves garlic sliced thin
1 teaspoon Aleppo pepper flakes
1 red bell pepper diced
1 cup diced tomatoes
½ cup water
1 teaspoon sugar
1 ¼ teaspoon salt or to taste
½ teaspoon ground black pepper

To garnish:

1 tablespoon extra virgin olive oil
¼ cup fresh parsley leaves
1 teaspoon Aleppo pepper flakes
2 tablespoons red onion finely minced

Instructions

Preheat your oven to 400° F. (205° C). Line two baking sheets with parchment paper. You can get away with just one baking sheet, but the eggplant cooks better when there is more room for hot air to circulate around the pieces.
In a mixing bowl, toss the diced eggplant with 150 ml of olive oil, salt, and pepper. Spread it evenly on the prepared baking sheets. Roast for 35-40 minutes until the eggplant pieces are completely soft.
While the eggplant is roasting, heat the tablespoon of olive oil in a large, thick-bottomed pan or pot over medium heat. After 90 seconds, when the oil is hot, add the diced onion, garlic, Aleppo pepper flakes, and bell pepper. Cook until they soften but don’t brown, stirring regularly. This should take about 7-8 minutes.
Stir in the diced tomatoes, water, sugar, salt, and pepper. Sauté for 8-9 minutes until the tomatoes release their juices and cook down slightly, stirring occasionally.
Fold the roasted eggplant into the sauce. Continue to cook for about 5 minutes to allow the flavors of the sauce to absorb into the eggplant. Avoid over-stirring to prevent the eggplant from breaking into a mash.
Serve the dish hot or at room temperature, drizzled with extra virgin olive oil, and garnished with a sprinkle of fresh parsley, Aleppo pepper flakes, and very finely minced red onion if desired.

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.