Week 2 May 20, 2026

camasswalefarm
5 days ago
6 min read

Recipes: snap pea and burrata salad, napa cabbage salad with peanut dressing

Dear Crop Share Members,

We are in week 2 of 25 of your CSA. We are so thankful you've chosen to join us to be your vegetable farmers for another season. Remember each week is unique. But some things are constant, there will almost always be a leafy green, a head of lettuce, a root, and an herb or allium. And, pick up time is always 12-6pm :)

Please pick up your Crop Share from 12pm - 6pm at your pick up site. Remember to pick up as early as possible especially on hot days, bring your own bag and sign off next to your name so we know you got your share.

Enjoy and let us know if you have any questions, email camasswalefarmcsa@gmail.com or call us on Wednesdays 9-11am at our new office number 458-215-6154.

Camas Swale Farmers

Jonah & Amber

What's In My Box?

The difference between small and fulls this week is that smalls have smaller sized napa, butterhead, salad mix and half pints of radish instead of full.

small share/ full share

scallions 1 bu

snap peas 1 pt

enjoy cooked or raw

Italian "dinosaur" kale 1 bu

to eat raw, tear the leaf away from the spine and compost the spine, massage the leafy parts with oil and salt until it is dark green and very soft, add to your favorite salad. for cooking, cook lightly or crock pot it to get all the minerals

mustard greens, "ho mi zi" 1 bu

a heat tolerant mustard green. Simmering these vegetables low and slow makes them become soft, drab green, and honestly pretty ugly. But guess what? They taste soooo good! And minerals become fully available when the greens are cooked well. You can make a really rocking pot of vegetarian mustard greens (see recipe below). The stem is sweet like broccoli stems or kohlrabi and can be reserved for a stir fry or they can be juiced.

bok choy 1-2 ct depending on size

napa cabbage 1 med small/ 1 lg full

salad mix .4 lb small / .6 lb full

butterhead lettuce 1 med small / 1 lg full

radishes, bulk 1/2 pt small / 1 pt full

enjoy cooked or raw

Salad lovers only salad add-on 2/3 lb salad

Snap Pea and Burrata Salad

This was our favorite salad using snap peas from last season so we wanted to spotlight it one more time. What we love about this salad is the reminder to slice the snap peas in half for salads-- they are lovely to look at and they fill with salad dressing. Sub cilantro for basil or mint, add bok choy ends in addition to radishes to use more of what is in this week's box.

Dressing

Finely grated zest of 1 large lemon (about 2 teaspoons)
Juice of 1 large lemon (about 1/4 cup)
1 clove garlic, peeled -OR- 1 stem + bulb green garlic sliced
2 1/2 teaspoons honey
1/3 cup extra-virgin olive oil
1/3 cup roasted salted pistachios
Kosher salt
Freshly ground black pepper

Salad

1/2 pound sugar snap peas
2 teaspoons extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1 head butterhead lettuce, leaves separated and torn if large, or 1 medium romaine heart cut into 1-inch pieces (about 4 cups)
1/4 cup fresh cilantro leaves (from about 8 sprigs), torn if large, divided (or mint leaves)
8 ounces drained burrata cheese
1 cup of radishes -- or the crunchy white part of bok choy, sliced
4 medium scallions, thinly sliced (about 1/2 cup)
2 tablespoons roasted, salted pistachios, crushed or finely chopped

Instructions

Blend all the salad dressing ingredients in a blender until smooth
Toss butterhead lettuce leaves, 2 tablespoons cilantro leaves, and 3 tablespoons of the dressing together in a large, wide bowl. Top with half of the raw sliced snap peas. Tear 8 ounces burrata cheese into bite-size pieces and scatter over the salad. Top with all of the remaining snap peas, bok choy or radishes, and sliced scallions.
Drizzle with the remaining dressing. Sprinkle with the remaining 3 tablespoons fresh cilantro or mint leaves and 2 tablespoons crushed, roasted, salted pistachios.

Napa Cabbage Salad with Peanut Dressing

Photo and recipe from Food 52

Napa Cabbage Salad

1/2 - 1 head napa cabbage
1 cup cilantro leaves, chopped (from last week)
1 cup bean sprouts
2 Thai chiles, finely diced
3 scallions, finely diced
1 packet Ramen noodles, crushed and toasted in a dry skillet
2 tablespoon toasted sesame seeds

Peanut Dressing

Juice of one lime
3 tablespoon peanut butter
3 tablespoon peanut oil
2 tablespoon rice vinegar
1 tablespoon soy sauce
1 tablespoon honey
2 inch piece ginger, peeled and chopped
1 clove garlic, peeled and chopped
1 teaspoon salt
1 tablespoon siracha
1/2 teaspoon sesame oil

Step 1
To make the dressing, combine all ingredients in a blender or food processor and blend until smooth, about 1 minute.
Step 2
Cut the cabbage into thin strips: lay the half cabbage head on a cutting board and cut in half lengthwise, leaving the root end in tact. Then cut the remaining halves in half again lengthwise. Now cut all three sections crosswise into half inch strips until you reach the root end.
Step 3
To prep the ramen noodles, crush lightly while still in packaging. Open package and discard seasoning packet. In a dry skillet over medium heat toast noodles until lightly browned, about 4-6 minutes.
Step 4
Toss cabbage, cilantro, bean sprouts, green onions, chiles, ramen noodles, and sesame seeds with peanut dressing and serve. Try tofu, chopped nuts, shredded chicken, or grilled salmon if you're looking for some protein.

CSA Member Calendar

First Summer CSA Delivery

Wednesday May 13/Friday May 15

First Egg Delivery

Week of July 22 - October

Farm Tour + Kraut Making

Sunday June 28th 1 pm - 4pm

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.