Week 2 May 21, 2025

camasswalefarm
May 21
6 min read

Recipes: Collard Green Wraps with Quinoa, Kale and Feta with Egg on Toast

We planted a larger crop of garlic this year. Here's a shot from the field on Saturday evening at golden hour. We thought about taking a family photo but got distracted picking vegetables and playing hide and seek, and finding honeysuckle flowers with our children. You too are welcome to attempt a family photo shoot here, just inquire by email.

WHAT'S IN YOUR BOX? It's week two, how did your first pick up go?

salad mix - .40 lb for smalls, .60 lb for fulls

collards - 1 bu

Slice very thin and saute with oil, garlic, red peppers and salt as a side; steam the leaves and use them as as a sandwich wrap; or cook low and slow in a crock with starches and proteins.

head lettuce - 1 ct (butter head for fulls, lil' gem bunch for smalls)

snap peas - 1 pt

italian kale - 1 bu

Saute kale well and add to warm salads, stir fries, or soups or chop it and massage it well with oil and salt to add it to a cold salad.

broccolini- 1 bu (fulls only)

Use the stems too, they are tender and snappy

broccoli - 1 head (smalls only)

basil - 1 bunch (fulls only)

spinach for salad lovers add-ons this week!

(no eggs yet, egg deliveries start late June)

Collard Green Wraps with Quinoa

from Bree's Vegan Life full recipe with step by step photos here.

We've made collard wraps with many fillings, from chicken salad to Caprese salad to Spanish rice and beans. Here's one option using quinoa, vegetables and dressing.

Ingredients

3-4 collard green leaves
½ cup cooked chickpeas (using canned is easiest)
½ cup cooked quinoa (boil and strain like you would pasta: when water is boiling, add rinsed quinoa. Boil until tender until you can see the outer white ring on the quinoa grains, about 12 minutes)
½ cup total crunchy vegetables (chopped) such as peeled broccoli stem, lil Gem Lettuce, carrots or cabbage
½ cup total spicy or pungent herbs or vegetables (chopped) such as green onion, basil, green pepper, red onion, garlic
¼ - ½ cup dressing of choice (cashew caesar or maple dijon)
Any additional seasonings of choice such as salt, pepper, oregano, or paprika.

Instructions

Prepare the collard leaves:

To prepare your collard leaf, make sure it is washed, then slice off as much of the stem as you can, including some of the stem running along the back of the leaf.
Add 1 Collard leaf at a time to the simmering water, holding the leaf down gently with a tongs so that the leaf is totally submerged in water.
Simmer each leaf 30-60 seconds. Don’t go any longer or the leaf will become more flimsy and will tend to rip.

Prepare the filling:

Start by mashing the chickpeas in a mixing bowl. Having them mashed will prevent them from falling out of your wraps.
Next, add all remaining ingredients, including the dressing. Mix everything together thoroughly.

Wrap:

Place some of the filling onto your collard leaf.
Start rolling the collard leaf over the filling.
Fold the sides of the collard leaf over the top of the wrap.
Finish rolling the collard wrap.
Cut in half with a sharp knife for eating now, or store in a Tupperware in the fridge for eating later. These hold up well!

Easy Kale & Feta with Egg

from Well Plated

Ingredients

2 slices English Muffin Bread sourdough bread, multigrain bread, or English muffin, for serving
3 teaspoons extra-virgin olive oil divided
1 tsp butter (optional)
3 cups chopped (fine) kale stems removed
1 teaspoon minced garlic (2 small cloves)
⅛ teaspoon salt plus additional for seasoning
⅛ teaspoon pepper plus additional for seasoning
⅛ teaspoon red pepper flakes and or basil
2 large eggs
2 ounces feta cheese crumbled

Instructions

Toast bread, butter it (optional).
Heat 2 teaspoons olive oil in a large skillet over medium. Add the kale, stir to coat, then cook, stirring occasionally, until the kale begins to soften, about 5 minutes. ***To cook the kale extra well and make all those minerals available -- add a splash of water to the pan and cover the pan and cook until the water is absorbed, 2-4 minutes. This will turn the kale a duller green but make it softer to eat. Less cook time results in brighter green kale. Now add the garlic, salt, pepper, and red pepper flakes. Stir and cook for 1 additional minute. Remove from heat, stir in the feta cheese, then cover to keep warm.
In a small skillet, heat the remaining teaspoon of olive oil over medium heat. Gently crack the eggs into a skillet and season, to taste, with salt and pepper. Cook until whites are nearly set, about 1 minute. Cover skillet, remove from heat, and let stand until whites are set but yolks are still soft, about 3 minutes.
To serve, place half of the kale mixture on top of each toast, then top with a fried egg. Serve immediately.

CSA Member Calendar

First Summer CSA Delivery

Wednesday May 14th /Friday 16th

First Fall CSA Delivery

Wednesday November 5th

Farm Tour + Paint and Sip

Sunday June 29th RSVP coming soon

Harvest Potluck and Party

TBD, tentative Saturday September 13th

These boots are made for working and that's just what they do. What are your favorite work boots?

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.