Week 3 May 25, 2026

camasswalefarm
May 27
6 min read

Recipes: 5 minute pesto, rainbow chard enchiladas, creamy basil cucumber salad

Putting in the Seed

Robert Frost

You come to fetch me from my work tonight

When supper's on the table, and we'll see

If I can leave off burying the white

Soft petals fallen from the apple tree.

(Soft petals, yes, but not so barren quite,

Mingled with these, smooth bean and wrinkled pea;)

And go along with you ere you lose sight

Of what you came for and become like me,

Slave to a springtime passion for the earth.

How Love burns through the Putting in the Seed

On through the watching for that early birth

When, just as the soil tarnishes with weed,

The sturdy seedling with arched body comes

Shouldering its way and shedding the earth crumbs.

Poetry Book : Mountain Interval (1916)

What's In My Box?

The difference between small and fulls this week is that smalls do not have ho mi zi nor cilantro , and have less cucumber weight.

small share/ full share

Basil 1 bu

snap peas 1 pt

Purple kale 1 bu

chard 1 bu

Butterhead lettuce 1ct

Cucumbers 3/4 lb smalls, 1 1/4 lb fulls

mustard greens, "ho mi zi" 1 bu fulls only

Cilantro fulls only

Salad lovers only salad add-on 2/3 lb salad

5 Minute Pesto

2 cups basil de-stemmed
1/2 lemon juiced
2 cloves garlic
1/2 cup parmesan cheese
1/2 cup olive oil
salt and pepper
Instructions:
Add the basil, lemon, garlic, parmesan cheese, salt and pepper to a food processor or blender. Pulse a few times to get the ingredients chopped.
Run your machine at full speed while drizzling in the olive oil. Let run for 20-30 seconds or until your ingredients are well incorporated.
Notes
Yield – 1 1/2 cups
Storage – in fridge for 5 days or freezer for 3 months
** If you would like to add nuts to this pesto, I recommend adding 1/4 cup pine nuts or almonds and reducing the parmesan cheese to 1/4 cup.

Rainbow Chard Enchiladas with Rhubarb chipotle sauce

Photo and recipe from Natural Yella

Rhubarb sauce (or use a store bought enchilada sauce. But if you happened upon rhubarb and want something other than pie to make with it... try this!)

2 cups diced rhubarb
1/4 medium onion
1 tablespoon olive oil
1/2-1 teaspoon chipotle powder
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 cup veggie broth
2 tablespoon brown sugar
2 tablespoons apple cider vinegar

Enchiladas:

1/2 cup black beans
juice from one lime
1 clove garlic
pinch salt
2 cups rainbow chard
Cheese of choice (I used mozzarella)
4-6 corn tortillas
Instructions:
Preheat oven to 375˚.
In a larger pot, heat olive oil over medium. Add in onions and saute until the onions become translucent, 4-5 minutes. Stir in rhubarb and continue to cook until rhubarb begins to soften, 3-4 minutes.
Next, add remaining ingredients. I start with 1/2 teaspoon of chipotle and taste at the end to see if I want more heat. Stir and bring sauce to a boil, then reduce to a simmer. Let cook for 10-15 minutes. Rhubarb will begin to break down and sauce will smooth out (although, I left a few chunks of rhubarb.)
For filling, heat lime juice in a skillet over medium-low. Add in garlic and cook for 1 minute. Stir in beans and salt, cooking until beans are hot. Remove the swiss chard stem and shred greens. Stir in to beans and cook for one minute. Chard should barely be starting to wilt.
To assemble enchiladas, spread 1/4 cup the rhubarb sauce in the bottom of an 8x8 pan (or something similar.) Have a warm water bath ready and dip each corn tortilla in the water (or you can dip it in the sauce as well) for 10-15 seconds. Remove and fill with bean mixture then carefully roll. Place seem side down in pan. Repeat with the remaining corn tortillas. I choose to only put cheese on top, but you can also toss cheese in each shell.
Add desired amount of cheese on top and cover with remaining rhubarb sauce. Bake for 20-25 minutes. Cheese should be melted and rhubarb sauce should be bubbling.

Creamy Basil Cucumber Salad

Photo and recipe from Whole and Heavenly Oven

Ingredients

2 medium cucumbers, thinly sliced
1 small red onion, thinly sliced (optional)
1 teaspoon
1/2 cup sour cream
2 tablespoons
1/2 teaspoon
1 tablespoon
Salt and pepper to taste
1/4 cup minced fresh basil
add other veggies like snap peas sliced in half the long way or finely sliced massaged kale

Instructions

Toss cucumber and red onion slices together in a colander with kosher salt. Set colander over a bowl and allow to sit 30 minutes to drain the extra water from the cucumbers.
Once cucumbers have drained, use paper towels to gently blot any remaining moisture from cucumbers. Place cucumbers and onion in a large bowl.
In a small bowl, whisk sour cream, vinegar, garlic powder, sugar, and salt and pepper to taste.
Pour sour cream dressing over cucumbers and add basil. Fold salad until evenly coated and season with salt and pepper to taste if needed. Refrigerate salad until ready to serve and enjoy!

CSA Member Calendar

First Summer CSA Delivery

Wednesday May 13/Friday May 15

First Egg Delivery

Week of July 22 - October

Farm Tour + Kraut Making

Sunday June 28th 1 pm - 4pm

Harvest Potluck and Party

Saturday October 3rd at 4pm

First Fall CSA Delivery

Wednesday November 4th

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.