Week 22 October 8, 2025

camasswalefarm
13 minutes ago
5 min read

Recipes: Curry Kabocha Soup, Sheet Pan Potatoes and Broccoli

WHAT'S IN MY BOX?

Radishes 1 bu

Broccoli 1 ct

Rainbow chard - 1 bu

Kabota squash - 1 ct

Eggplant 2 smaller (small) or 1 larger (fulls)

Yukon Gold Potatoes 1.5 lb (smalls) 2 lb (fulls)

Sweet Bell Peppers (fulls) 2 ct

Heirloom tomatoes (fulls) 2 ct

Red Italian Peppers (smalls) 2 ct

Roma tomatoes (smalls) 2 ct

Free #2 Red Onion - 1 - 2 ct

About 10% of the red onions are #2s and we've added them in as a bonus crop this week. 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

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.

One-pot Curry Kabocha Soup

from the Natural Nurturer

1 medium kabocha squash , about 3 pounds
1 Tablespoon avocado oil, or vegetable or coconut oil
1 medium onion, chopped
1 large carrot, diced small
3 cloves garlic, minced
¼ teaspoon ground ginger
¼ teaspoon cumin
¼ teaspoon coriander
¼ teaspoon turmeric
¼ teaspoon black pepper
½ teaspoon paprika
1 teaspoon salt
pinch cayenne pepper, or to taste
2 cups vegetable broth
14 ounces canned coconut milk, full-fat suggested
Chopped fresh cilantro, for garnish, optional

Use a knife to cut the stem end off the squash. Cut it in half and then scoop out the seeds with a spoon. Cut the squash into wedges, cut the skin off, and then dice the squash into ½-inch pieces. You should have about 6 cups of diced squash.
TIP: To make the squash easier to cut through, you can cook it in the microwave for 4 minutes to soften the skin.
Heat the oil in a large soup pot or Dutch over medium-high heat. Add the onion and cook, stirring occasionally, until golden brown, 3 to 4 minutes.
Turn the heat down to medium then stir in the carrot and garlic. Cook for a minute.
Stir in the spices, salt, and diced squash. Cook for another minute to let all the flavors combine.
Add the broth and coconut milk. Stir, then cover the pot. Bring the pot up to a simmer and cook until the squash is very tender. It should easily mash when you push it up against the side of the pot. This takes about 12-15 minutes.
Once the squash is soft, puree the soup with an immersion blender or in a regular blender in batches. You can leave some small pieces of squash throughout the soup or blend it until it’s completely smooth, depending on your preference.
Taste the soup and add more salt and pepper as needed. Ladle the soup into bowls then garnish the top with a pinch of fresh cilantro.
Allow leftovers to cool and store in an air-tight container in the fridge for up to 5 days or in your freezer for up to 3 months.

Sheet Pan Potatoes and Broccoli

1 pound Yukon Gold potatoes cut into 1-inch pieces
4 tablespoons olive oil divided
Kosher salt and freshly ground black pepper to taste
1/2 cup grated Parmesan cheese plus more for serving (optional)
1 pound broccoli cut into florets of similar size
1 bunch radishes (optional)-- these are also great roasted
2 cloves garlic minced
1 tablespoon fresh lemon juice from about 1/2 a lemon

Preheat oven to 425°F.

Line a rimmed baking sheet with parchment paper.

Place potatoes in a large bowl and drizzle with 2 tablespoons of the olive oil and season to taste with salt and pepper; toss to coat. Spread in an even layer over half of the prepared baking sheet. Bake 25 minutes, stirring once halfway through.

Meanwhile, in a large bowl toss together broccoli florets, minced garlic, remaining 2 tablespoons of olive oil and lemon juice until coated. Season with salt and pepper and toss again.

When potatoes have roasted for 25 minutes, remove from oven and stir. Spread the seasoned broccoli florets in an even layer on the other half of the baking sheet. Bake 15 minutes.

Remove from oven; sprinkle Parmesan cheese evenly over all; bake 10 minutes more, or until potatoes and broccoli have crispy edges. Gently stir to combine broccoli and potatoes and transfer to serving bowl; sprinkle with more parmesan.

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

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.