Week 25 October 29, 2025

camasswalefarm
Oct 28
6 min read

Recipes: Carrot Potato and Chickpea Curry, Curry Cauliflower Pickle, Miso Soup with Turnip Greens

Dear Crop Share Members,

This is our last delivery for the main season CSA. Thank you so much for joining us this year, its been an amazing growing season. We truly couldn't be the farmers that we are with the energy, security and attentiveness that we grow with, without Community Supported Agriculture. Our Fall Share begins next week, if you signed up for a fall share we will send an email confirmation to you by the weekend, or you can double check your order by logging into Farmigo. Fall shares are delivered to your same CSA pick up site but on Wednesdays -- all four Wednesdays in November.

Sign up for next season begins in February each year, anticipate one e-mail reminder and one post card (we love sending you one special card each year).

This Winter you can find our produce at the local grocers including the KIVA, Sundance, Main Street Grocer, Capella, and Friendly St, Grocer as well as at restaurants including Domek, Pandita, Bar Purlieu, Marche, and the Wheel.

With gratitude,

Camas Swale Farmers

What's In My Box?

small share/ full share

delicata squash- 2 sm / 2 med

honey nut squash - 1 ct

one of the sweetest squashes on the planet with a great shelf life. YUMMMM.

potatoes (california white )- 1.5 lb / 2 lbs

rainbow carrots - 1.5 lb

BONUS ahi amarillo "chinci" peruvian hot pepper - 0.2 lbs

these are a specialty and delicious hot pepper that we grow for Hot Mama hot sauce company and for Andina Restaurant in Portland. Andina chefs cook with them, make sauce with them and they dry them and make a amarillo salt for topping food and salting rims of adult drinks. We harvested extra and hope you like them!

leek - 1 ct

purple cauliflower or broccoli - 1 ct (or two smalls)

purple kale - 1 bu

turnip greens - 1 bu

excellent for miso soup

Carrot and Potato Chickpea Curry

Recipe and Photo from Monday Dreams

1 Tbsp olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
1 chili such as aji amarillo, minced – or a tsp of chili flakes. Omit if you don’t like spicy food
1 Tbsp finely grated ginger
2 Tbsp tomato paste
2 tsp curry powder
½ tsp ground coriander
½ tsp ground cumin
¼ tsp ground turmeric
2 medium carrots, halved lengthwise, then thinly sliced
1 medium/big potato, cut into bite-size pieces (0.5 inches or 1 – 1.5 cm cubes)
1 15 oz can of chickpeas, drained and rinsed – or 1 ½ cup of cooked chickpeas
1 can full-fat coconut milk
¾ cup water
½ cup thawed frozen peas
1 Tbsp lime juice
1 tsp coconut sugar, or brown sugar
1 tsp sea salt, or more to taste

Heat olive oil over medium heat in a heavy-bottom sauté pan or a medium-sized pot.
Add onions and a big pinch of salt and sauté for about 5 minutes.
Add garlic, chili and ginger. Cook for 3 more minutes, always stirring to keep the vegetables from burning.
Add tomato paste, curry powder, ground coriander, ground cumin and ground turmeric and sauté for another minute or two, until fragrant.
Add the carrots and potato. Stir to coat the vegetables with the spice mixture.
Stir in the chickpeas, coconut milk, water and 1 tsp sea salt. Make sure the vegetables are covered with liquid, if not, add ¼ cup more water. Bring to a boil, then lower the heat to medium-low and simmer, stirring occasionally, for 30 minutes. Or until the vegetables are tender.
Add peas and cook for 1 more minute.
Turn off the heat and add lime juice and coconut sugar. Stir to combine. Season to taste with more sea salt.
Serve warm and enjoy this cozy meal!

Curry Cauliflower Pickles

Recipe and Photo from Todd & Diane

1/2 medium head Cauliflower , cut into bite small sized pieces (about 1 lb. or 4 cups)
2 aji amarillo peppers (or jalapeno or sweet peppers), sliced
2-3 cloves Garlic , finely minced
3 cups Water
1 cup Distilled White Vinegar
2 Tablespoons Sugar
1 Tablespoon Salt
1 Tablespoon Soy Sauce
2 teaspoons Curry Powder

Layer the dry chopped cauliflower, chili pepper and garlic into clean mason jars (about 3 quart size or one half gallon size)
Make the pickling brine: mix all the wet ingredients and spices together and pour over the cauliflower until the veggies are covered.
Close lids on jars and give everything a good shake. Refrigerate the pickles. Allow pickles to brine refrigerated for at least 7 days for best flavor and texture.

Ginger Garlic Miso Soup
Recipe and Photo from Living Naturally
- 2 tablespoons untoasted sesame oil (or another neutral-flavored oil)
- 2 tablespoons very finely minced or grated fresh ginger
- 1 or 2 garlic cloves, very finely minced
- 1/2 leek, finely slices
- 1 small bunch turnip greens, stems and central ribs removed and finely chopped for use, leaves shredded or left whole if small
- 5 cups mild-flavored low-sodium vegetable broth (or water-the soup will have plenty of flavor
- 1/4 cup white miso paste
- 4 to 8 ounces firm tofu, cubed
Place the sesame oil in a medium-size pot over medium heat. Once the oil has warmed up, add the ginger, garlic, white parts of the green onions, and the chopped turnip stems. Sauté, stirring occasionally, until the white parts of the leeks are nearly translucent and the turnip stem pieces are tender, 5 to 7 minutes.
Add the broth to the pot and raise the heat to medium-high. Once the broth is very hot, but not boiling, place the miso in a small bowl, whisk in about 1 cup of the hot broth to make a slurry, then add that mixture back to the pot. Turn off the heat, but leave the pot on the burner, shredded turnip greens, and tofu. Let it stand for a moment to heat everything through and wilt the greens, then serve immediately.

CSA Member Calendar

Last Summer CSA Delivery

Friday October 31

First Fall CSA Delivery

Wednesday November 5th

(Wednesday delivery for all)

RSVP here

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.