Week 3 May 30, 2025

Recipes: Vegetarian Mustard Greens, Fluffy Chedder Herb Biscuits, BBQ Tofu Lettuce wraps, Snap Pea and Burrata Salad, Swiss Chard Quiche

These enthusiastic folks are Joel, Melissa and Nori. Joel is a first year apprentice through Rogue Farm Corp, he's also learning about Ho Mi Zi. Melissa and Nori are returning working members who help with harvest. We get mixed feedback about Ho Mi Zi at first. However, once folks learn to cook Ho Mi Zi Mustard Greens, they often fall in love with it. Hearty greens include mustard greens, collard greens, turnip greens, and sure, kale too. These are some of the few vegetables that actually benefit from what would normally be considered over cooking. Simmering these vegetables low and slow makes them become soft, drab green, and honestly pretty ugly. But guess what? They taste soooo good! And minerals become fully available when the greens are cooked well. While they’re often cooked along with a piece of smoked meat for extra flavor, you can also make a really rocking pot of vegetarian mustard greens. The stem is sweet like broccoli stems or kohlrabi and can be reserved for a stir fry or they can be juiced. This week's mustard greens crop is even sweeter than the last harvest of the older crop. So-- give it a try! Small share without mustard greens this week? No worries, there are a few more harvests to go of Ho Mi Zi.

WHAT'S IN YOUR BOX?

collards - 1 bu

bok choy - 1 ct

snap peas - 1 pt

little gems head lettuce - 1 ct

cucumber - 1 ct

green 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.

ho mi zi mustard greens - 1 bunch

green garlic - 1 bu (fulls)

cilantro - 1 bu (fulls)

basil - 1 bunch (smalls only)

store it like you would a bouquet of flowers in a glass or jar with water, covering the leaves with a plastic bag (optional), out of direct sunlight

(no eggs yet, egg deliveries are 15 of the 25 weeks and start in late July - yep July this year, and deliveries go through October :)

Vegetarian Mustard Greens

from Budget Bytes

Note: you can double this recipe by adding rainbow chard to the greens

Ingredients

• 1 Tbsp olive oil

• 1 yellow onion

• 2 cloves garlic or two stems + bulbs of green garlic

• 2 cups vegetable broth*

• 1 lb. fresh mustard greens, stemmed and cut

• 1/2 Tbsp smoked paprika

• 1/2 Tbsp sugar

• Freshly cracked pepper

• 1 pinch crushed red pepper (optional)

Instructions

1. Run a sharp knife down the center of each leaf to remove the stems. Cut the remaining leaves into 2-inch strips. Rinse the cut leaves well in a colander.

2. Slice the onion thinly and mince the garlic. Sauté the onion and garlic in a large pot over medium heat with the olive oil until the onions are soft (about 5 minutes). Add the vegetable broth and heat until steaming.

3. Add the cut mustard greens, a couple handfuls at a time, stirring until wilted and there is room to add more to the pot. Once they’re all mostly wilted, add the smoked paprika, sugar, some freshly cracked pepper, and a pinch of red pepper flakes, if desired.

4. Place a lid on the pot, allow the broth to come to a simmer, then turn down to medium-low. Let the pot simmer for at least 30 minutes, or longer if desired. Taste the greens and adjust the salt, pepper, or sugar if needed (if your broth is low-sodium, you may want to add salt at this time). Serve the greens with a slotted spoon to leave the excess broth behind.

5. Serve with mac and cheese, the fluffy cheddar herb biscuits or bbq tofu lettuce wraps below.

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.

1. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

2. 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.

3. 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.*

4. 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!

5. 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!

6. 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!

7. 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.

BBQ Tofu Lettuce Wraps

This is a basic recipe that you can elaborate on - such as slice up basil, parsley or cilantro and sprinkle on top.

Ingredients

• 8 oz firm tofu, cut into pea size pieces

• 1-2 Tbsp olive or avocado oil

• 2 oz bbq sauce

• 4-6 little gem lettuce leaves

• 1/4 cup red onions, finely chopped

Instructions

1. Heat a large non-stick skillet to medium-high and add 1 tablespoon of oil.

2. Add cut tofu and cook for 5 minutes, adding BBQ sauce during the last minute of cooking.

3. Arrange romaine lettuce leaves on a plate, fill with BBQ tofu, and top with red onions. Serve.

Snap Pea and Burrata Salad

inspired by the Kitchn What we love about this salad is the reminder to slice snap peas in half for salads-- they are lovely to look at and they fill with salad dressing. Sub mint for basil, sub radishes for cucumber to use more of what is in this week's box.

Dressing

• Finely grated zest of 1 large lemon (about 2 teaspoons)

• Juice of 1 large lemon (about 1/4 cup)

• 1 clove garlic, peeled -OR- 1 stem + bulb green garlic sliced

• 2 1/2 teaspoons honey

• 1/3 cup extra-virgin olive oil

• 1/3 cup roasted salted pistachios

• Kosher salt

• Freshly ground black pepper

Salad

• 1/2 pound sugar snap peas

• 2 teaspoons extra-virgin olive oil

• Kosher salt

• Freshly ground black pepper

• 1 head little gem lettuce, leaves separated and torn if large, or 1 medium romaine heart cut into 1-inch pieces (about 4 cups)

• 1/4 cup fresh basil leaves (from about 8 sprigs), torn if large, divided (or mint leaves)

• 8 ounces drained burrata cheese

• 1 medium to large cucumber (or red radishes) trimmed and thinly sliced (about 1 cup)

• 1 medium shallot, thinly sliced (about 1/2 cup)

• 2 tablespoons roasted, salted pistachios, crushed or finely chopped

Instructions

1. Blend all the salad dressing ingredients in a blender until smooth

2. Toss little gem lettuce leaves, 2 tablespoons fresh basil or mint leaves, and 3 tablespoons of the dressing together in a large, wide bowl. Top with half of the raw sliced snap peas. Tear 8 ounces burrata cheese into bite-size pieces and scatter over the salad. Top with all of the remaining snap peas, 4 thinly sliced medium red cucumbers or radishes, and 1 thinly sliced medium shallot.

3. Drizzle with the remaining dressing. Sprinkle with the remaining 3 tablespoons fresh basil or mint leaves and 2 tablespoons crushed, roasted, salted pistachios.

   
   

CSA Member Calendar

First Summer CSA Delivery

Wednesday May 14th /Friday 16th

First Egg CSA Delivery

Wednesday July 23rd / Friday 25th

Farm Tour + Paint and Sip

Sunday June 29th 11 am (tour) , 1pm (paint and sip) RSVP HERE

Harvest Potluck and Party

Saturday September 13th at 4pm

First Fall CSA Delivery

Wednesday November 5th

Cilantro and carrots are almost ready for harvest.

We were all tooting horns over the first cucumber harvest today. Photo from one of our favorite children's picture books-- The Runaway Garden by Jeffrey Schatzer.

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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