Week 4 June 6, 2025

camasswalefarm
Jun 6
7 min read

Updated: Jun 9

Recipes: Roasted Zucchini and Broccoli, Snap Pea and Burrata Salad

WHAT'S IN YOUR BOX?

broccoli - 3/4 lb (fulls)

bok choy - 1 ct (smalls)

snap peas - 1 pt

red leaf head lettuce - 1 ct

zucchini A-grade - 1-2 ct zucchini B-grade - 1-2 ct

We can hardly believe we are already picking summer veggies already! Many of the first fruits are odd shaped but they are just as tasty. Enjoy the roasted zucchini and broccoli recipe below.

purple 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

Parsley - 1 bu (fulls)

Salad Lover's Add-On - Salad Mix

Egg Add-On - starts in late July for Egg Lover's share holders

Coming Soon: more cilantro to come in a few weeks for all shares, as well as dill and another round of basil, carrots, new potatoes, cabbages, cucumbers and more .... Summer is almost here!

Read on for info or click here to RSVP for the CSA farm walk at 11am Sunday June 29th and paint and sip to follow at 1pm!

Where are you from?

I grew up in Twain Harte, California. It's really close to Yosemite up in the mountains.

How long have you been farming? (At Camas Swale and in total)

I started here in 2017 as a working member, and this is my first year as a staff member.

Why did you want to work on a farm/ What do you love about farming?

So my other job requires that I be inside for a long period of time (all day), and I really wanted to get back to being outside in the sun with my fingers in the dirt-- really feeling the earth.

Which wildlife sightings do you love most on the farm? (plant, animal, or otherwise?)

I love the ladybugs, because they are the symbol of the Infection Preventionists. They're the good bugs because they eat the other bugs so that's our mascot as Infection Preventionists which is my other job-- so they've always been my favorites.

What is your favorite crop to harvest and why?

That's a hard one... melons are good because we can eat them as we harvest them... but so are peas and so are tomatoes and so are corn because we do the same thing. I also really love the way that the kale smells when you harvest it!

What are some delicious things you’ve been cooking lately with the farm produce?

My favorite meal to cook is called Veggies In a Frying Pan, and that's where I take any vegetables that are in the fridge and I stick 'em in a frying pan. Add a protein, so either eggs, tofu, lentils, and then cheese on top.

Do you have a favorite local food memory to share?

Going to Wheel a Pizza Pub, because that was the first time I had a pizza that was non-traditional--like putting potatoes and kale on top--and now that's all I make at home.

What is your hidden talent/biggest hobby outside of farming?

Sleeping! Just kidding-- I love hiking and running around mountains.

If you were a vegetable, which one would you be and why?

I love the heat, so I'd be a tomato.

Roasted Zucchini & Broccoli

from Love & Lemons The original recipe calls for zucchini only, we add broccoli florets and peeled stems.

Ingredients

1 pound vegetables
- zucchini, cut into 1-inch half-moons
- broccoli, florets chopped and stem peeled and slices into rounds
2 teaspoons extra-virgin olive oil
1 teaspoon Italian Seasoning
½ teaspoon sea salt
¼ teaspoon garlic powder
Freshly ground black pepper
Lemon wedges, for squeezing
Crumbled feta cheese, grated Parmesan cheese, pecorino cheese, or Vegan Parmesan, optional, for serving
Fresh herbs, optional, for serving

Instructions

Preheat the oven to 425°F and line a baking sheet with parchment paper.
In a large bowl, toss the vegetables with the olive oil, Italian seasoning, salt, garlic powder, and several grinds of pepper. Spread it evenly on the prepared baking sheet and roast for 15 to 20 minutes, or until golden brown around the edges.
Remove from the oven, transfer to a serving dish, and squeeze with lemon. Sprinkle with feta cheese and herbs, if desired.

Snap Pea and Burrata Salad

inspired by the Kitchn In case you missed this recipe last week, its so good and its the last week for peas! 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 or cilanro, sub radishes for cucumber or bok choy ends 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 red leaf lettuce, leaves separated and torn if large, or 1 medium romaine heart cut into 1-inch pieces (about 4 cups)
1/4 cup fresh cilantro leaves (from about 8 sprigs), torn if large, divided (or mint leaves)
8 ounces drained burrata cheese
1 cup of bok choy -- the crunchy white part, sliced (or cucumbers or red radishes)
1 medium shallot, thinly sliced (about 1/2 cup)
2 tablespoons roasted, salted pistachios, crushed or finely chopped

Instructions

Blend all the salad dressing ingredients in a blender until smooth
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, bok choy or radishes, and 1 thinly sliced medium shallot.
Drizzle with the remaining dressing. Sprinkle with the remaining 3 tablespoons fresh cilantro 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

CSA Farm Tour + Paint and Sip

Sunday June 29th

11 am farm tour

1pm paint and sip

RSVP HERE

Farm tour is open to all ages, the paint and sip is for adults only this time.

CSA Harvest Potluck and Party

Saturday September 13th at 4pm

First Fall CSA Delivery

Wednesday November 5th

The marigold scent filled the greenhouses this week - it may wards off some pests, to an extent but at minimum they are gorgeous and they are a marker for variety changes. All of our greenhouse tomatoes will be trellised and pruned about 3-4 times before our first harvest. The work is so worth it!

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.