Week 21 October 1, 2025

camasswalefarm
Sep 30, 2025
6 min read

Recipes: Beet Salad with Goat Cheese, Enchanted Broccoli Forest Bake

WHAT'S IN MY BOX?

Italian or Red Leaf Kale 1 bu

Scallions (fulls only) 1 bu

Broccoli 1 ct

italian kale - 1 bu

Delicata squash - 1 ct

Eggplant 2-3 smaller (small) or 1-2 larger (fulls) Brown poblano peppers 3 -4 ct

These are sweeter and more complex than green. The flesh is not spicy but the seeds are.

Red beets 1.25 - 1.5 lbs

Roma tomatoes 1.5 lb

Free #2 Sweet Onion - 1 ct

The sweet onions are #2s and we've added them in as a bonus crop this week. These are not storage onions and they are sensitive to moisture, but we wanted to get them to you before they are gone! More #1 onions to come…

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.

Beets with Goat Cheese and Pistachios

Original Recipe from "Cook with Manali" HERE

What we love about this salad is that the onions turn PINK...

From the chef: Beetroot: For this recipe, you would need 3 large beets or 5-6 small beets. I like roasting the beets in the oven and then chopping them into small pieces for this recipe.

Onion: slicing the onion (red, yellow or sweet) super thin (1/8 inch) is important here, it really makes a difference to the final flavor. I recommend using a mandoline slicer to get it thin. Or you can also use a knife if you have good chopping/slicing skills.

Pistachios: I like using roasted pistachios for this though raw will also work. If you don’t like pistachios or don’t have them, you can use walnuts or pecans in place.

Goat cheese: creamy goat cheese which you find in a block at grocery stores is what you need here. If you don’t have goat cheese, feta cheese can be substituted (though I really prefer goat cheese here).

Red Wine Vinaigrette: it’s a simple vinaigrette made with olive oil, red wine vinegar, honey and Dijon mustard. You can replace the red wine vinegar with balsamic vinegar. Apple cider vinegar will also be okay. Honey can be replaced with maple syrup.

1- Pre-heat your oven to 425 F degrees. Wash and scrub the beets and then trim the top and bottom and cut each beet into 2 pieces. I used 6 medium size beets here. Place them on a baking sheet lined with parchment paper and drizzle olive oil on top.

2- Use your hands to coat the beets with the olive oil. Sprinkle some salt and pepper and place the beets on the baking tray with the cut side facing down and bake at 425 F degrees for 25 to 30 minutes or until you can insert a fork easily inside the beet. Time will vary depending on the size of the beets. Bigger beets will take more time.

3- Once done, let them cool and then peel the skin off. You can use a peeler or the skin can also be easily peeled by hands.

4- Once all the beets are peeled, chop them into small pieces (1/4 to 1/2 inch pieces). Set this aside.

5- To make the red wine vinaigrette (you should do this while the beets are in the oven), take a glass bowl/jar and to that add 2 tablespoons extra-virgin olive oil.

6- Then add 1/2 tablespoon honey.

7- And 1 tablespoon red wine vinegar and 1/2 to 1 teaspoon Dijon mustard.

8- Add salt and black pepper to taste and then use a wire whisk to mix it all together.

9- Slice a medium red onion into very thin slices (1/8 inch) using a mandoline slicer. You can also use a knife but mandoline slicer makes it much easier and also makes sure that all slices are equal. Transfer the sliced onions along with roasted beets into a large bowl.

10- Add the prepared red wine vinaigrette to it and mix everything using a spatula.

11- Now add the roasted pistachios (reserve 1 tablespoon for garnishing later) and mix.

12- To serve, transfer it to your serving bowl/platter, top with reserved pistachios and crumbled goat cheese. You can add as much goat cheese as you prefer/like. Serve it as an appetizer or as a side.

Moosewood's Enchanted Broccoli Forest Bake

1 lb. fresh broccoli

1 Tablespoon butter

1 cup chopped onion

1 teaspoon salt

1 or 2 large cloves garlic

2 Tablespoons fresh lemon juice

6 cups cooked white or brown rice, slightly cooled

black pepper and cayenne to taste

1 Tablespoon minced fresh lemon thyme

2 Tablespoons minced fresh dill

3 Tablespoons minced fresh mint

1/4 cup minced fresh parsley

1/2 cup toasted sunflower seeds or chopped almonds

1 packed cup grated cheddar or swiss cheese (we use gruyere)

3 Tablespoons melted butter

Trim the tough bottoms from the broccoli stalks and reserve for another purpose (I save mine for soup stock.) Cut the tops into tallish “tree like” spears. Steam until just barely tender and brilliant green. Rinse under very cold running water. Place in a colander and set aside.

Preheat oven to 325 degrees F. Lightly grease a 9 x 13 glass cake pan. Melt the butter in a deep, heavy Dutch oven. Saute the onion in the butter for 5 minutes. Add the garlic and lemon juice. Saute for 2 minutes. Add herbs. Mix well.

Place the cooked rice in a large mixing bowl. Add the onion mixture and gently combine. Add the pepper/cayenne to taste. Gently mix in the cheese. Spread into prepared pan. Sprinkle with the sunflower seeds/nuts. Arrange the broccoli upright in the rice. Drizzle all with the melted butter. Cover loosely with foil. Bake for 15-20 minutes, or until just heated through. Enjoy as an entree or with baked salmon… it’s also lovely with chicken baked in parchment with dijon cream.

CSA Member Calendar

First Summer CSA Delivery

Wednesday May 14th /Friday 16th

Farm Walk + Paint & Sip

Sunday June 29th

First Egg CSA Delivery

Wednesday July 23rd / Friday 25th

CSA Harvest Potluck and Party

Saturday September 13th at 4pm

Art Project & Stone Soup on the Farm Date TBD, likely in October

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.