Week 2 May 23, 2025
- camasswalefarm
- May 22
- 7 min read
Recipes: Broccoli Pea Salad, Fluffy Chedder Herb Biscuits, Kale and Feta with Egg on Toast


WHAT'S IN YOUR BOX? It's week two, how did your first pick up go?
salad mix for all today - .40 lb for smalls, .60 lb for fulls
chard - 1 bu
bok choy - 1 ct
broccolini or bunched broccoli - 1 bunch (fulls) broccoli, bulk - 1-2 heads (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.
radish- 1 bu
basil - 1 bunch (fulls only)
spinach salad mix for salad lovers add-ons this week!
(no eggs yet, egg deliveries start late June)


Broccoli and pea salad
inspired by Where is My Spoon
Ingredients
2 heads of broccoli or broccolini bunch
1 pint sugar snap peas
4 radishes (recipe called for medium tomatoes)
6 thin green onions
1/2 bunch of basil (recipe called for parsley)
2 tablespoons roasted sunflower seeds
Salad dressing:
2 tablespoons lemon juice freshly squeezed
4 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard or yellow mustard
¼-½ teaspoon granulated sugar
½-¾ teaspoon fine sea salt or Kosher, more to taste
¼ teaspoon of ground black pepper pepper
Instructions
Blanch the broccoli and the peas: Bring a large pan of salted water to a boil. Meanwhile, clean and cut the broccoli stem into bite-sized pieces and divide the broccoli head into florets. Once the water is boiling, add the broccoli stem and cook for 2 minutes. Then, add the florets and cook for another minute before adding the snow peas. Blanch for 2 more minutes, then drain and cool the vegetables under cold water.
Drain well, pat dry with paper towels, and transfer to a large bowl. Be sure to pat the blanched veggies dry, especially the broccoli, to avoid a watery salad.
Chop vegetables: Deseed and finely chop the tomatoes. Slice the green onions thinly. Add them to the bowl along with the chopped parsley and mix gently.
Make the dressing: Mix the lemon juice and olive oil with mustard, sugar, salt, and pepper and pour over the salad. Adjust the taste to your liking with more salt, pepper, and lemon juice.
Top the salad with the roasted sunflower seeds just before serving.

Fluffy cheddar herb biscuits :)
a recipe found by Iris from Under a Tin Roof Food Blog
Ingredients
2 1/4 cups (280 g) all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1/2 cup (116 g) salted butter, cold and cut into 1/2-inch (1-cm) cubes
1 cup (113 g) sharp cheddar cheese, shredded
1/2 cup (32 g) minced fresh herbs such as basil, parsley, dill, thyme, rosemary, etc.
1 cup (240 ml) buttermilk, cold
1/4 cup (60 ml) melted salted butter, for brushing
Instructions
Preheat the oven to 425° F (218° C). Prepare a large baking sheet with parchment paper and set this aside for now.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
With a pastry blender or fork, cut in the cubed butter until the mixture forms coarse crumbs about the size of a large pea, about 2 to 3 minutes. Then, stir in the cheddar cheese and fresh herbs until they are well coated in the flour and butter mixture, about 1 to 2 minutes.
Make a well in the center of the dry ingredients and pour the buttermilk into the well. With a wooden spoon or fork, begin blending the buttermilk into the dry ingredients until a solid piece of dough forms. Finish kneading the dough gently with your hands until there are no longer any dry bits in the bowl, about 1 to 2 minutes. Be careful not to over-work the dough.*
Turn the dough out onto the counter. Pat the dough out into a 5 x 5-inch (12 x 12-cm) square. With a sharp knife or bench scraper, cut the dough in half. Layer the two pieces on top of each other and press the dough out again, then cut in half. Repeat this process 2 more times. This process creates the flaky layers in the dough!
Pat or roll out the dough to about 1/2-inch (1-cm) thick. Cut straight down through the dough with a 3-inch (8-cm) biscuit cutter. Bring the scraps back together and knead gently, cutting the remaining dough into more biscuits. Try to knead the dough back together as little possible!
Arrange the biscuits on the parchment lined baking sheet about 1 to 2-inches (2.5 to 5-cm) apart and bake for 20 minutes or until golden brown and cooked through. Remove the biscuit from the oven and immediately brush with the melted butter. Serve the biscuits hot or keep them warm before serving!
To save the biscuits, it's best to keep them in an airtight container at room temperature. They should last for about 3 to 5 days, depending on the climate of your home.

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.
ADDITIONAL QUESTIONS
If you have additional questions, please email us at camasswalefarmcsa@gmail.com.
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